Farmers’ Market Box February 9th, 2023

February 7, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Crudites with Avocado Green Goddess Dip

Serves 6

Easter egg radishes, tops removed, trimmed, and cut in half if large
Cauliflower, cored, and cut into florets
Orange carrots, tops trimmed, scraped, and cut into quarters, then 2-inch pieces
1 cup mayonnaise
½ cup sour cream, or Greek Style yogurt
1 Reed avocado peeled and pitted
1/4 cup chopped torpedo onions
1 cup basil leaves 
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper
  1. Arrange the vegetables on a serving platter. 
  2. Put the remaining ingredients into a food processor or blender, and puree.  Season with salt and pepper.  Cover and refrigerate for at least 2 hours, and up to 24 hours, and serve with the vegetables. 

Braised Chicken with Apples

Serves 4 to 6

1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 cup torpedo onions, thinly sliced 
4 pink lady apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper
  1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides.  Remove to a plate and cover with aluminum foil. 
  2. Melt the remaining butter, and saute the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes. 
  3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan.  Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through.  (160 degrees on an instant read meat thermometer)
  4. Add the cream (if using) season with salt and pepper and serve.  This is delicious with rice, or buttered noodles.  

Caramelized Apple, Onion, and Sausage Breakfast Casserole

Serves 6 to 8

2 tablespoons unsalted butter
½ cup torpedo onions thinly sliced 
1 teaspoon chopped thyme
1 teaspoon sugar
3 medium Pink Lady apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
  1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray. 
  2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes.  Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize.  Transfer to a large mixing bowl. 
  3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink.  Transfer the sausage to the mixing bowl with the onions and apples. 
  4. Add the bread and cheese to the bowl. 
  5. In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended. 
  6. Pour over the sausage and bread mixture, pressing down to saturate the bread. 
  7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted.  Allow to rest for 5 minutes before cutting into portions. 
  8. Do-Ahead:  This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning. 

Roasted Radishes

Serves 4

One bunch Easter Egg radishes, tops removed, and ends trimmed
1/4 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
  2. In a bowl, toss together the radishes, oil, salt, and pepper. 
  3. Spread onto the baking sheet in one layer. 
  4. Roast for 15 to 20 minutes until they are tender and browned. 
  5. Transfer to a serving dish and stir in the garlic and parsley before serving warm.  

Satina Nachos

Serves 4

1 pound Satina potatoes, scrubbed, and sliced 1/2-inch thick
2/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
½ teaspoon sweet paprika
2 to 3 cups shredded sharp cheddar cheese
1 cup sour cream
1/2 cup finely chopped red torpedo onions
12 slices thick cut bacon, cooked crisp and crumbled for garnish
  1. Preheat the oven to 400 degrees, in a bowl, combine the potatoes, oil, salt, pepper, and paprika tossing to coat.  Spread the potatoes into a 13-by-9-inch baking dish, and roast for 35 to 45 minutes until the potatoes are crispy. 
  2. Sprinkle with the cheese, and bake another 10 minutes, until the cheese is bubbling. 
  3. Serve the nachos garnished with sour cream, onion, and bacon if using.  Serve with small plates. 

Loaded Baked Potato Soup

Serves 6

One pound Satina potatoes, scrubbed, and diced
4 cups chicken or vegetable broth
1/4 cup unsalted butter
1/2 cup finely chopped torpedo onion
1/4 cup all-purpose flour
1/2 cup heavy cream (optional)
2 cups shredded sharp cheddar cheese
Salt and Tabasco
1/2 cup sour cream
6 strips bacon, cooked crisp and crumbled
4 green onions, thinly sliced, using the white and tender green parts
  1. Put the potatoes and broth into a 4-quart saucepan and bring to a boil.  Simmer for 10 to 12 minutes until tender.  Drain the potatoes and save the broth. 
  2. While the potatoes are simmering, melt the butter, and saute the onions until translucent.  Add the flour and whisk for 2 to 3 minutes.  Add the reserved broth and bring to a boil. 
  3. Add the heavy cream, if using and the potatoes. 
  4. Remove from the heat for 3 minutes, and add the cheese, whisking in until it is melted.  Season with salt and Tabasco.  Serve the soup in individual bowls, garnished with sour cream, additional cheese, bacon bits and green onions.   

Tangerine Chicken

Serves 4 to 6
This is delicious either hot or at room temperature for a picnic.  You will need an oven-proof skillet, cast iron works well here.

1 cup tangerine juice
2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
 2 teaspoons cornstarch
2 1/2 pounds chicken parts, thighs and drumsticks work well here (you’ll need about 8 pieces) 
salt and freshly ground pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1/2 cup finely chopped tangerine peel
2 scallions, finely chopped
  1. Preheat the oven to 400 degrees. 
  2. In a mixing bowl, whisk together the juice, vinegar, soy sauce, honey, and cornstarch.  Set aside.
  3. Season the chicken liberally with salt and pepper. 
  4. Heat the oil in an oven-proof skillet over medium high heat and brown the chicken on all sides.  When the chicken is browned, remove to a plate, reduce the heat to medium add the garlic, ginger, and tangerine peel, and saute for 1 minute.  Add the sauce and bring to a boil.  Return the chicken pieces to the skillet, turning in the sauce.  Roast for 15 to 20 minutes, until the chicken registers 165 degrees on an instant read meat thermometer.  Sprinkle with the scallions and serve. 

Tangerine Cosmo

Serves 4

1/2 cup tangerine juice
1/4 cup fresh lime juice
1/3 cup cranberry juice
1 cup vodka
  1. In a large pitcher, combine the ingredients, fill the pitcher with ice, and stir to blend. 

Tangerine Margaritas

Serves 4 to 6

Lime wedges
Coarse salt
1 cup gold tequila 
3/4 cup fresh lime juice 
3/4 cup fresh tangerine juice 
1/4 cup orange liqueur
  1. Rub the cut side of the lime on the outside rim of an on-the-rocks glass and dip the rim into coarse salt.
  2. Put the tequila, lime juice, tangerine juice, and orange liqueur into a blender.  Add ice to fill.  Blend the margarita and pour into the prepared glasses to serve. 

Tangerine Roasted Carrots

Serves 4

One bunch carrots, tops removed, scrubbed, and cut into long quarters
1/4 cup extra virgin olive oil
1/4 cup tangerine juice
1 teaspoon grated tangerine zest
2 teaspoons fresh thyme leaves
Salt and pepper
  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment. 
  2. In a bowl combine the carrots, oil, juice, zest, and thyme.  Sprinkle with salt and pepper, toss to coat and arrange on the baking sheet in 1 layer. 
  3. Roast for 15 to 20 minutes until the carrots are tender. Serves warm. 

The Best Darned Carrot Cake

Makes one 13-by-9-inch or 24 cupcakes

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots 
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
  1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line 24 muffin cups with liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, pineapple and juice, and nuts, stirring until blended.  Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. 
  3. Place the pan on a rack and let cool completely, then spread the top of the cake with the cream cheese frosting.
  4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Orange Cream Cheese Frosting

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon orange extract
Milk to thin
  1. In the bowl of an electric mixer beat together the butter and cream cheese until smooth. 
  2. Add the sugar and orange extract, and beat on high speed until spreadable consistency, adding milk to thin the frosting. 
  3. Frost the cooled cake and serve. 

Carrot Top Pesto

Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
  1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
  2. Pulse on and off to break up the garlic and nuts. 
  3. With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
  4. Refrigerate for up to 7 days or freeze for up to 6 months. 
  5. Cook’s Notes: 
    1. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
    2. Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry. 
    3. Add a bit of vinegar or lemon juice to make a vinaigrette. 

Buffalo Cauliflower

Serves 4

1 head cauliflower, cut into florets
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter, melted
1/4 cup Frank’s hot sauce
Blue cheese dressing for serving
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
  2. In a bowl, toss together the cauliflower, oil, salt, and pepper.  Spread the cauliflower onto the sheet pan, in a single layer.  Roast for 15 minutes, till crisp/tender. 
  3. While the cauliflower is roasting, mix together the butter and hot sauce.
  4. Remove from the oven and turn on the broiler.  Pour the hot sauce mixture over the cauliflower, and broil for about 5 minutes until the cauliflower is cooked through and begins to show some browning. 
  5. Serve with blue cheese dressing on the side. 

Cauliflower Cake

Serves 6
This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More.  This version works well and is a beautiful centerpiece for Meatless Monday.  

2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
1 medium red onion, finely chopped
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper
  1. Preheat the oven to 400°F.  Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan.  Set aside.
  2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft.  They should come apart when speared with a fork.  Drain and season with salt and pepper. 
  3. In a skillet, heat the oil, and saute the onion until it is softened.  Add the turmeric, and saute another minute.  Set aside to cool. 
  4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt, and pepper.  Whisk until smooth.  Add the cauliflower and stir to combine. 
  5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving.  Serve warm or at room temperature. 
Adapted from:  Plenty More, by Yotam Ottolenghi

Farro Soup with Kale

Serves 6

1/4 cup extra virgin olive oil (plus extra for garnish)
1/2 cup torpedo onions, finely chopped
3 ribs celery, including the leaves, finely chopped
3 medium carrots, finely chopped
2 teaspoons finely chopped sage
1 bunch dino kale, tough stems removed, cut into 1/2-inch ribbons
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper
  1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots, and sage, until the onion begins to soften, about 3 to 4 minutes. 
  2. Add the kale and toss in the oil mixture. 
  3. Add the farro, broth and simmer, covered for 45 minutes, until the farro is tender.  Season with salt and pepper. 
  4. Remove 2 cups of the farro and vegetables with some broth to a blender. 
  5. Puree the farro and vegetables and add back to the soup. 
  6. Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper. 

Dino Kale Bruschetta with Buratta

Serves 4 to 6

For the Bruschetta

One baguette, sliced 1/2-inch thick on the diagonal
Olive oil
  1. Preheat the oven to 350 degrees, line a baking sheet with foil, parchment, or silicone. 
  2. Lay the slices onto the baking sheet, and brush with olive oil
  3. Bake for 15 minutes until the bread is toasted.  Cool. 
For the Kale and Finishing

3 tablespoons extra virgin olive oil and more for garnish
3 garlic cloves, sliced
Pinch of red pepper flakes
1 bunch dino kale, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 buratta
  1. In a large skillet, heat the oil and swirl the garlic and red pepper in the oil for 1 minute until fragrant.
  2. Add the kale, and saute, seasoning with salt and pepper, turning the kale until it is wilted, about 10 minutes. 
  3. Put some of the kale onto the bruschetta and top with a slice of buratta.  Drizzle with some extra virgin olive oil and serve. 

America’s Finest City Guacamole

Serves 8
When the Super Bowl was held in San Diego the avocado growers submitted their favorite guacamole recipes; I adapted this one from the winning recipe—the roasted veggies give this guacamole great character and flavor. Serve with homemade tortilla chips. 

1 cup frozen corn kernels, defrosted
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped torpedo onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
  1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
  2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper.
  3. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
  4. Remove the roasted mixture from the oven and, when cool enough to handle, peel, and chop the jalapeño and squeeze the garlic from its skin.
  5. Do-Ahead: At this point, you can cover the mixture and refrigerate for up to 2 days.
  6. In a medium-size bowl, mash the avocados with the lime juice.
  7. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended.
  8. Taste for seasoning, transfer to a serving bowl, spritz the surface with water and press plastic wrap onto the dip.
  9. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.
  10. Cook’s Note:  To keep the guacamole or avocados from discoloring, spritz them with water. 

Sautéed Duck Breast with Blood Orange Sauce

Serves 4

4 duck breasts (about 7-ounces each)
salt and pepper
  1. Use a thin sharp knife to make slashes through the fat covering the breasts.  Season the breasts with salt and pepper.
  2. Heat a seasoned skillet just large enough to hold the breasts in a single layer on medium high heat.  Cook the duck breast side down for 8 to 10 minutes.  If the meat appears to be browning too rapidly, turn down the heat.  Turn the breasts over and turn up the heat to high, brown on the flesh side for 2 minutes, until the breasts are medium rare. 
  3. Transfer the duck to a cutting board flesh side up, cover with aluminum foil and allow to rest for 5 minutes. Slice the duck breast on an angle, into strips, and arrange on warmed plates to serve.
Blood Orange Sauce
Makes about 2 cups

4 blood oranges peel and pith removed and segmented
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
1 1/2 cups of duck or chicken stock
1/3 cup blood orange juice
½ cup Port 
2 tablespoons cornstarch mixed with 2 tablespoons Port
  1. Marinate the orange sections in Grand Marnier.
  2. In a saucepan, combine the sugar and vinegar, bringing them to a boil.  Reduce the mixture to a syrup.  Remove from the heat and stir in half of the stock.  Return the heat to dissolve the syrup.  Add the rest of the stock and the orange juice. 
  3. Deglaze the cooking pan with the port, and heat, reducing it to a few tablespoons.  Add the reduced port and dripping to the sauce, then add the cornstarch mixture. 
  4. Add the orange segments to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary. 

Blood Orange Caprese

Serves 4

1 pound blood oranges, peel and pith removed, and sliced 1/2-inch thick
Two balls fresh mozzarella, sliced
1 basket cherry tomatoes, cut in half
1/4 cup finely chopped basil
Salt and freshly ground black pepper
1 cup extra virgin olive oil
1/3 cup red wine vinegar
  1. Arrange the oranges and mozzarella overlapping and alternating on a serving platter. 
  2. Scatter the tomatoes and basil over the oranges and mozzarella. 
  3. Season with salt and pepper.
  4. In a bowl, whisk together the oil and vinegar, and pour over the salad.  Serve at room temperature. 

Pancetta Roasted Brussel Sprouts

Serves 4

2 tablespoons extra virgin olive oil
One 1/4-inch slice of pancetta, finely chopped
1/2-pound Brussel sprouts, cleaned, and quartered
Freshly ground black pepper
  1. Preheat the oven to 400 degrees. 
  2. In an ovenproof sauté pan, heat the oil, and add the pancetta cooking to render some of the fat. 
  3. Add the sprouts and toss to coat with the oil. 
  4. Roast the sprouts for 15 to 17 minutes, until tender. 
  5. Remove from the oven, season with pepper, and toss to combine.  Serve hot or at room temperature. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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