Farmers’ Market Box February 16th, 2023

February 15, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Potatoes Boulangerie

Serves 4

½ pound thick cut bacon, cut into ½-inch pieces
¼ cup unsalted butter
1 large sweet yellow onion, cut in half and thinly sliced in ½-moons
1 teaspoon sugar
2 teaspoons fresh thyme, chopped
1 pound French fingerling potatoes, sliced thin on a mandoline or a food processor
1 ½ cups chicken or vegetable broth
Salt and pepper
  1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. In a large skillet, cook the bacon until crisp and drain on paper towels.  Remove all but 2 tablespoons of the bacon fat, melt the butter, add the onions, sugar, and thyme, and saute the onions until they are golden brown, about 15 minutes. 
  3. Add the potatoes to the onions in the skillet and toss to coat with the onion mixture. 
  4. Add 1 cup of the broth and simmer for 5 minutes.
  5. Add the remaining broth, and reserved bacon, stir to blend. 
  6. Transfer the mixture to the prepared pan, cover with aluminum foil, and bake for 45 minutes.  Remove the foil and bake another 15 to 20 minutes until the top is golden brown.  Allow to rest for 10 minutes before serving. 

French Potato Salad

Serves 4
A riff on the traditional French potato salad from the Julia Child archives.

1 pound French fingerling potatoes
1/4 cup finely chopped torpedo onion, or red onion
1/3 cup or so extra-virgin olive oil
2 cloves garlic, minced
3 to 4 tablespoons white wine vinegar
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
1 tablespoon finely chopped basil, tarragon, or Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 20 to 30 minutes until tender when pierced with the tip of a sharp paring knife. 
  2. Cool the potatoes, then cut into bite sized pieces and add to a salad bowl.
  3. Sprinkle the onion over the potatoes. 
  4. In a mixing bowl, whisk together the oil, garlic, vinegar, Dijon, chives, and herbs.  Season with salt and pepper. 
  5. Pour over the potatoes and onions and toss to coat.  Allow to mellow at room temperature for 1 hour before serving.  Or, if you are making this ahead, toss with 1/2 of the dressing, then cover and refrigerate the salad and remaining dressing.  Re-toss just before serving. 
  6. The French serve this salad with hard boiled eggs, tuna, vine ripened tomatoes and cooked green beans to form a Salad Nicoise.

Rainbow Carrot Salad

Serves 4 to 6

1 bunch rainbow carrots, coarsely shredded
2 torpedo onions or scallions, finely chopped, using the white and tender green parts
3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil 
Salt and pepper
  1. In a bowl, combine the carrots and onion. 
  2. In a small bowl, combine the vinegar, sugar, mustard, and oil.  Season with salt and pepper.
  3. Pour the dressing over the carrots and toss to coat.  The salad can be refrigerated for up to 12 hours.  Re-toss when ready to serve. 

French Apple Cake

Serves 6

1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 medium apples, peeled, cored, and chopped
Confectioners’ sugar for garnish
  1. Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
  2. In a mixing bowl, combine the butter, flour baking powder, salt, eggs, brown sugar, and vanilla extract, stirring to combine.  Add the apples and stir until the apples are incorporated. 
  3. Transfer to the prepared pan and bake for 40 minutes until a skewer inserted into the center comes out clean.  Allow the cake to rest 10 minutes, then turn out onto a cake rack to cool completely.  Sift confectioners’ sugar over the cooled cake for garnish if desired. 

Curried Farro and Apple Salad

Serves 6

2 cups pearlized farro
1/2 cup finely chopped torpedo onion or red onion
1/2 cup shredded rainbow carrots
1 cup finely diced apple
1 cup corn, cut from the cob
1 cup vegetable oil
1/2 cup white wine vinegar
2 tablespoons honey
1 teaspoon curry powder
1 clove garlic, mashed
Salt and pepper 
  1. Bring 4 quarts of salted water to a boil and simmer the farro for 20 minutes or until tender.  Drain thoroughly and transfer to a salad bowl to cool.
  2. When the farro has cooled slightly, add the onion, carrots, apple, and corn.
  3. In a small bowl, whisk together the oil, vinegar, honey, curry powder, and garlic.  Season with salt and pepper.
  4. Pour over the salad and toss to coat.  Serve at room temperature. 
  5. If you plan to make the salad ahead toss with 1/2 the dressing, refrigerate the dressing and salad.  30 minutes before serving, remove from the refrigerator and re-toss with the remaining dressing. 
  6. Cook’s Note:  This salad is also delicious using wild rice, or quinoa. 

Cauliflower Cheddar Soup

Serves 6

6 strips bacon, cut into 1/2-inch dice
1/2 cup finely chopped sweet onion
2 carrots, finely chopped
2 ribs celery, finely chopped
2 garlic cloves, minced
½ pound sprouted cauliflower, chopped
One 12-ounce bottle dark ale
1 ½ cups chicken or vegetable stock
1 bay leaf
 Few drops Tabasco or Frank’s hot sauce
1 tablespoon Dijon mustard
1 1/2 cup shredded sharp white cheddar cheese
  1. In a Dutch oven, cook the bacon until crisp and remove from the pan. 
  2. Add the onion, carrots, celery, and garlic to the pan.   Saute until the onion is softened. 
  3. Add the cauliflower, ale, stock, bay leaf, Tabasco, and mustard.  Simmer for 10 to 15 minutes until the cauliflower is tender.  Remove from the heat add the cheese and stir until melted.  Season with salt and additional Tabasco.  Serve garnished with the bacon. 
  4. Cook’s note:  Some recipes have you puree the soup after adding the cheese, I tend to like the texture the vegetables add to the soup, but it’s really a personal choice.

Spicy Stir-Fried Sprouting Cauliflower

Serves 4

1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
¼ cup vegetable stock or water
1 teaspoon cornstarch
3 tablespoons vegetable or canola oil
½ pound cauliflower sprouting cauliflower
2 cups thinly sliced rainbow carrots
½ pound sugar snap peas, trimmed
2 whole dried chiles de arbol
2 garlic cloves, finely chopped
1 (1/2-inch) piece of ginger, peeled and thinly sliced
⅓ cup roasted peanuts
2 scallions, white and green parts, finely sliced
Steamed rice, to serve
  1. In a small bowl, whisk together the dark soy sauce, soy sauce, vinegar, honey, vegetable stock or water, and cornstarch. Set aside.
  2. Heat wok or skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower and toss for 1 minute. Stir fry for 2 minutes, tossing the cauliflower until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
  3. In the same wok or skillet, add the remaining 1 tablespoon of oil, along with the carrots and sugar snaps. Toss for 1 minute, then add the dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan.
  4. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve over steamed rice.

Slow Cooker Collard and Sausage Soup

Serves 6

2 tablespoons olive oil
1-pound smoked Linguiça, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions, finely chopped
4 medium carrots, finely chopped
1 bunch collards, tough stems removed, chopped into 1-inch pieces
5 medium red potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken broth
2 bay leaves
¼ cup finely chopped fresh cilantro (optional for garnish)
  1. In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker. 
  2. Add the collards, potatoes, chicken broth, and bay leaf stirring to combine the ingredients. 
  3. Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro and serve. 

Cauliflower Amalfitano

Serves 4

½ pound sprouted cauliflower
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
3 garlic cloves, minced
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup capers packed in brine, drained, and chopped if large
2 tablespoons finely chopped Italian parsley
  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
  2. Combine the cauliflower, 1/2 cup of oil, salt, and pepper, tossing to coat the cauliflower. 
  3. Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips. 
  4. Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
  5. While the cauliflower is roasting, in a large skillet, heat the oil, saute the garlic, red pepper, and zest for 1 minute.  Add the lemon juice and capers, and simmer 1 minute.  Add the parsley and pour over the cauliflower in the bowl.  Serve warm. 

Ruby Red Grapefruit Upside Down Cake

Serves 6 to 8

For the Grapefruit

1/3 cup butter or margarine
½ cup packed brown sugar
1 Red grapefruit, peeled and sliced into 6 cartwheel slices, pat dry
  1. Melt butter in 9-inch square baking pan while oven is preheating to 325 degrees.
  2. Remove baking pan from oven, sprinkle brown sugar evenly over melted butter. Arrange grapefruit cartwheels over sugar.
For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated grapefruit zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh grapefruit juice 
2 cups heavy cream, whipped stiffly for garnish
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and zest.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth. 
  5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
  7. Turn the cake out onto a serving platter and serve at room temperature. 
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche, or vanilla ice cream.    

Ruby Grapefruit Curd

Makes about 3 cups

1 1/4 cup sugar
6 large eggs
1/2 cup fresh grapefruit juice
1/2 cup chilled butter, cut into 1/2-inch cubes
  1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils. 
  2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated. 
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
  4. Cool, and refrigerate, the curd will set up in the refrigerator. 

Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

Ruby Red Buratta Salad

Serves 4

1 pound ruby red grapefruit, peel and pith removed, sliced into ½-inch half moons
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
8 ounces burrata
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
¼ cup capers, drained and chopped if large
¼ cup thinly sliced basil
  1. Arrange the grapefruit slices and fennel onto a serving plate. 
  2. Put the Buratta into the center.
  3. In a bowl, whisk together the oil and vinegar, season with salt and pepper.  If the dressing is too acid add salt to balance the acid. 
  4. Drizzle the salad with the dressing, sprinkle the capers and basil over the salad and serve at room temperature. 

Braised Fennel

Serves 2

1 cup heavy cream
1 cup milk
2 garlic cloves, minced
2 leeks, thinly sliced using the white and tender green parts
1 fennel bulb, root end and wispy greens removed, and thinly sliced
1 cup shredded Gruyere cheese
  1. Preheat the oven to 350 degrees and coat the inside of a 1-quart gratin dish or 9-inch pie plate with non-stick cooking spray.
  2. In a large skillet, heat the cream, milk, garlic, and leeks, until the mixture comes to a boil. 
  3. Simmer for 5 minutes, until thickened.
  4. Add the fennel, transfer to the gratin dish, sprinkle with the cheese, and bake for 15 to 20 minutes until bubbling and the cheese is golden brown.   

Lemon Roasted Broccolini

Serves 2

1 lemon, halved crosswise, seeds removed
2 garlic cloves, smashed
1 bunch broccolini, ends trimmed 
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan
  1. Heat oven to 400 degrees. Thinly slice half the lemon into rounds and set the other half aside.
  2. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet.
  3. Season with salt and pepper, making sure everything is evenly coated.
  4. Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
  5. Squeeze the remaining half of the lemon over the top and serve.

Broccolini with Pasta and Pancetta

Serves 6

 8 ounces farfalle pasta, cooked 3 minutes short of al dente and kept warm over boiling water
1/2 cup extra-virgin olive oil
One 1/4-inch slice pancetta, finely diced
1 large shallot, finely chopped 
2 garlic cloves, sliced
4 ounces broccolini, trimmed of any woody ends, and cut into thin ribbons
1/4 to 1/3 cup chicken or vegetable broth
Salt and freshly ground black pepper
4 ounces fresh goat cheese
1/2 cup grated Pecorino Romano cheese
1/4 cup pine nuts, toasted
  1. Heat the olive oil in a large skillet over medium high heat. Add the pancetta and cook until the pancetta becomes crispy and renders some fat. 
  2. Add the shallot and garlic and cook for 2 to 3 minutes until fragrant. 
  3. Add the Broccolini and broth and cook over medium heat for 5 to 7 minutes until the broccolini is tender. Season with salt and freshly ground black pepper to taste. 
  4. Stir in the pasta into the skillet, and cook over medium high heat, until the pasta is coated with the sauce. Add the goat cheese to the skillet and toss to coat the pasta. 
  5. Serve the pasta with garnished with Pecorino Romano and pine nuts. 
  6. Cook’s Note:  Veggie option—omit pancetta and proceed as directed. 

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, sectioned
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
2 cups of duck or chicken stock
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 to the heat to dissolve the syrup.  Add the rest of the stock. 
  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.  Add the orange segment to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary. 

Guava Syrup

Makes about 1 1/2 cups
To prepare guavas, cut off the ends, then cut in half, and scoop out the seeds. 

4 guavas
1 cup water
1/4 cup sugar

@Diane Phillips Diane Phillips Blog: Cucina Divina
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