Farmers’ Market Box February 23rd, 2023
This week’s local produce and featured farms:
- Arugula – Tamai Farms
- Gold Nugget Tangerines – Regier Farms
- Red Yams – Fresno Evergreen
- Red Torpedo Onions – Tutti Frutti Farms
- Rainbow Chard – Fresno Evergreen
- Orange Cauliflower – Black Sheep Produce
- Purple Carrots – JR Organics
- Pink Lady Apples – Cuyama Orchards
- Yosemite Gold Tangerines – Murray Farms
- Valentine Pomelo – Garcia Organics
- Fava Beans – Mendoza Farms
Farmers’ Market Box Recipes
Buffalo Cauliflower Dip
Serves 6 1 head cauliflower cored and cut into small florets 3 tablespoons olive oil salt and black pepper ¼ cup unsalted butter ½ cup Buffalo-style hot sauce, such as Frank’s 6 ounces cream cheese, cut into pieces and softened ¼ cup sour cream ¾ cup freshly shredded sharp white Cheddar 1/3 cup crumbled blue cheese 2 tablespoons finely chopped red torpedo onion, using the red and tender greens parts Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving
- Preheat the oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
- Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.
- Stir in the butter, add the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.
- Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.
- Bake until bubbling around the edges and the cheese has melted, about 10 minutes.
- Sprinkle with blue cheese and chives. Serve with vegetables, bread, or chips for dipping.
Sicilian Cauliflower with Capers, Raisins, and Breadcrumbs
Serves 8 to 10 1 large head cauliflower, cut into florets 6 tablespoons olive oil 3 garlic cloves, thinly sliced 2 tablespoons salted packed capers, soaked, rinsed, patted dry 3/4 cup fresh breadcrumbs 1/2 cup chicken broth 1 teaspoon anchovy paste 1/3 cup golden raisins 1 tablespoon white wine vinegar 2 tablespoons chopped Italian parsley
- Preheat oven to 400, line 2 baking sheets with silicone, parchment, or aluminum foil.
- In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper. Roast for 45 minutes until crispy.
- Heat the remaining oil in a small saute pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook stirring until the breadcrumbs are golden.
- Set aside.
- Add chicken broth and anchovy paste to the sauce saute pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
- Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.
Arugula Salad with Tangerine Vinaigrette
Serves 4 1 bunch arugula, washed, spun dry and chopped 1 red torpedo onion, thinly sliced using the red and tender green parts 2 tangerines, peeled, and segmented ¼ cup tangerine juice 3 tablespoons red wine vinegar 1 tablespoon honey 1/3 cup canola or vegetable oil Salt and pepper 1/3 cup crumbled blue cheese, or ricotta salata for garnish
- Put the arugula, onion, and tangerines into a salad bowl.
- In a mixing bowl, whisk together the juice, vinegar, honey, and oil. Season with salt and pepper.
- Pour over the salad and toss to coat.
- Plate the salad and garnish with cheese if desired.
Makes about 2 cups 1 cup packed wild arugula leaves 1 cup walnuts 2 garlic cloves 1/2 cup grated Parmigiano Reggiano cheese 1 tablespoon capers in brine, drained 1/2 to 2/3 cup extra virgin olive oil Salt and pepper to taste
- In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
- With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
- Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
- Refrigerate for up to 1 week, freeze for up to 3 months.
- Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.
Arugula Salad with Pomelo Mint Vinaigrette
Serves 4 One bunch arugula, washed, spun dry and chopped 1/3 cup pomelo juice 2 tablespoons rice vinegar 3 tablespoons honey 8 mint leaves, chopped 2/3 cup vegetable oil Salt and pepper 1 Pomelo, peel and pith removed, segmented, and chopped
- Put the arugula into a salad bowl.
- In a bowl, whisk together the juice, rice vinegar, honey, and mint.
- Slowly whisk in the oil, season with salt and pepper.
- Toss the arugula with the dressing, arrange the pomelo segments on the arugula, drizzle with a bit of the dressing and serve.
Garnet Yams Anna
Serves 6 1 pound Garnet yams, peeled 12 tablespoons unsalted butter, melted 2 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme salt and freshly ground black pepper
- Preheat the oven to 400 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray.
- Thinly slice the sweet potatoes on a mandoline, in a food processor or with a very sharp chef’s knife.
- In a bowl, combine the butter, thyme, and generous amounts of salt and pepper.
- Toss the potatoes with the butter mixture and arrange the slices over lapping in the gratin dish until all the slices are used.
- Cover the dish with aluminum foil and roast for 35 minutes.
- Remove the foil and roast another 30 minutes until the potatoes are golden brown and tender.
- Cut into wedges and serve hot.
Rainbow Chard Quiche
Serves 6 2 tablespoons extra virgin olive oil 1 garlic clove, minced Pinch red pepper flakes 1 bunch rainbow chard, tough stems trimmed, and finely chopped One unbaked 9-inch pie crust, at least 2 1/2 inches deep 6 large eggs 1 cup heavy cream 5 drops Tabasco 1 tablespoon Dijon mustard 1 scallion, finely chopped 1 cup shredded sharp cheddar cheese 1 cup shredded Asiago cheese 1 cup crumbled goat cheese
- Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium high heat, add the garlic and red pepper flakes.
- Add the chard, and saute for 3 to 5 minutes, until it begins to soften. Cool and arrange in the pie crust.
- In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion. Stir in the cheeses and pour into the pie crust.
- Bake for 15 minutes, reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set. Remove from the oven and allow to rest for 15 minutes before cutting into wedges and serving. Quiche can be served, warm or at room temperature.
Eat Your Greens Shakshuka
Serves 4 to 6 3 tablespoons olive oil 1 cup thinly sliced torpedo onion, using the red and tender green parts 3 garlic cloves, thinly sliced Pinch red pepper flakes 1 bunch Swiss chard, tough stems removed, and leaves cut into 1/2-inch ribbons Salt and freshly ground black pepper ⅓ cup half-and-half or heavy cream 8 large eggs 1 cup cotija cheese or queso fresco, crumbled 1 avocado, peeled, pitted, and thinly sliced for garnish
- In a large skillet, heat the oil, and saute the onion, garlic, and red pepper, until the onions begin to caramelize, about 10 minutes.
- Add the chard, and season liberally with salt and pepper. Saute until the chard is wilted.
- Add the half and half or cream and stir to blend.
- Make 8 indentations into the greens, and crack eggs onto each one. Season the eggs with salt and pepper, and crumble cheese over each egg. Cover and cook until the eggs are set, about 7 to 8 minutes.
- Serve from the skillet, garnished with avocado.
Curried Chicken Apple Salad
Serves 6 4 cups cooked chicken, chopped, or shredded 3 ribs celery, finely diced 1/4 cup finely chopped scallion or torpedo onion 3 pink lady apples, cored, and finely chopped 2 teaspoons fresh lemon juice 1 cup mayonnaise 1/4 cup Greek style yogurt 1 1/2 to 2 teaspoons sweet curry powder 1/4 cup finely chopped Major Grey’s chutney
- In a large bowl, combine the chicken, celery, scallion, and apples. Toss with the lemon juice.
- In another bowl, whisk together the mayonnaise, yogurt, curry, and chutney. Taste for seasoning, and add more curry powder, or chutney as desired.
- Pour over the chicken and stir to coat. Serve on a bed of lettuce, or as a sandwich filling.
Serves 6 1 cup sugar ½ cup unsalted butter, softened 1 cup unbleached flour 1 teaspoon baking powder Pinch of salt (optional) 2 large eggs 2 apples, peeled, cored, and cut into eighths 1/4 cup sugar mixed with 1/2 teaspoon cinnamon 2 teaspoons lemon juice
- Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into the pan and place the apples on top of the batter.
- Sprinkle lightly with cinnamon sugar and lemon juice.
- Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.
Serves 6 For the Glaze 2 cups fresh tangerine juice 5 tablespoons honey 1/4 cup soy sauce 2 tablespoons finely grated tangerine peel or orange peel 2 canned chipotle chiles in adobo sauce, minced 1/4 cup extra virgin olive oil 2 garlic cloves 1/4 cup packed Italian parsley
- In a food processor or blender, combine the ingredients and pulse until blended.
- Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (The Glaze can be made 3 days ahead and refrigerated)
For the Chicken 1 cup fresh tangerine juice or orange juice 1/3 cup chopped Italian parsley 3 tablespoons chopped fresh thyme 3 tablespoons minced peeled fresh ginger 2 garlic cloves, minced 3 tablespoons seasoned rice vinegar 2 tablespoons olive oil 2 tablespoons finely grated tangerine peel or orange peel Salt and pepper 1 2 3/4- to 3-pound chicken, quartered, backbone removed
- In a bowl, whisk together the marinade ingredients. Pour into a 1-gallon zip-lock bag add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
- Preheat the oven to 400 degrees, and line a sheet pan with silicone, aluminum foil or parchment.
- Remove the chicken from the marinade and discard the marinade.
- Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
- Turn on the broiler, brush the chicken with some of the glaze, and broil until the skin is crispy.
- Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.
Tangerine Cheesecake Squares
Makes 20 squares 1/2 cup butter, softened 1/2 cup packed brown sugar 1 1/3 cup all-purpose flour 3 8-ounce cream cheese, softened 2/3 cup granulated sugar 2 eggs 1/2 cup whipping cream 1 tablespoon finely shredded tangerine peel 1/3 cup tangerine juice 1 teaspoon vanilla paste, or vanilla extract
- Preheat oven to 350 degrees F. Coat the inside of a 13-by-9-inch baking pan with not stick cooking spray and set aside.
- In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
- Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
- Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month. Bring the squares to room temperature before serving.
Purple Carrot Muffins
Makes 12 ¼ cup toasted sliced almonds 1 ¼ cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 3 large eggs 3/4 cup sour cream 1/4 cup vegetable oil 1 cup plus 2 tablespoons sugar 1 ¼ cups grated purple carrots 1/2 cup chopped tangerines
- Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
- Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
- Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
- Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
- Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Carrots with Fresh Herb Ranch Dip
Serves 4 to 6 1 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk 3 tablespoons chopped fresh parsley 2 tablespoons snipped fresh chives 1 tablespoon chopped fresh oregano 1 1/2 teaspoons chopped fresh tarragon 2 cloves garlic, mashed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons grated lemon zest 1 bunch purple Carrot, scrubbed, and cut into 2-inch lengths for dipping.
- Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
- Serve the dip with the carrots, or other raw veggies. Orange cauliflower would work here, too.
Serves 4 2 cups cold water 1 1/2 cups Pomelo juice 1 1/3 cups superfine sugar
- Put the water, juice and superfine sugar into a blender container, and puree until the sugar is dissolved.
- Pour into a glass bowl, and chill for at least 3 hours.
- Pour into an ice cream maker and process using the manufacturer’s directions.
Crostini with Fava Bean Spread
Serves 4 Fava beans come in a pod. Slit the pod with a knife or your fingernail and remove the beans from the pod. The beans will have a membrane covering them. If the favas are small, about the size of your little fingernail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside. The favas are now ready to be used in soups, salads, and pastas. Salt ½ pound shelled fava beans (you should have 2 cups) 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1⁄2 to 2 tsp. fresh lemon juice One baguette, sliced 1/2 inch thick, and slices brushed with oil and toasted until crisp (350 degrees for 10 minutes) 8–10 leaves fresh mint, sliced into thin ribbons 4 ounces shaved pecorino Romano
- Bring a medium pot of salted water to a boil over high heat. Add favas and cook until bright green, 1–2 minutes. Drain favas, rinse under cold running water, and drain again. Peel favas and discard the thin membrane over the green beans.
- In a large skillet, heat the oil over medium-low heat. Add favas and season with salt and pepper. Cook, stirring often and adding a little water to keep beans moist, if necessary, until favas are tender, about 5 minutes.
- Purée favas in a food processor until smooth. Transfer to a bowl and season to taste with lemon juice, salt, and pepper.
- Spread the fava puree onto the baguette slices, and garnish with mint and shaved Pecorino Romano, drizzle with a bit of olive oil if desired.
Pasta with Fava Beans and Pancetta and Torpedo Onions
Serves 4 1/2-pound fava beans, shelled 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter ¼ pound pancetta, cut into small dice 2 red torpedo onions, finely chopped, using the red and tender green parts 1-pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water Salt and pepper 1 cup grated Parmigiano Reggiano
- Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.
- In a skillet, heat the oil and butter, add the pancetta and saute until crisp, add the onions, and saute 1 minute. Add the fava beans, and saute for 2 to 3 minutes.
- Drain the pasta, add to the skillet, and toss with 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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