Farmers’ Market Box March 2nd, 2023
This week’s local produce and featured farms:
- Red Beets – Tamai Farms
- Purple Sweet Potatoes – Her Produce
- Cara Cara Oranges – Friends Ranches
- Mustard Greens – Tamai Farms
- Oro Blanco Grapefruit – Polito Farms
- Orange Carrots – JR Organics
- Arkansas Black Apples – Cuyama Orchards
- Fennel – Tamai Farms
Farmers’ Choice
- Sugar Snap Peas – Tutti Frutti Farms
- Tarocco Blood Oranges – Rancho Del Sol
- Reed Avocado – Howlin Good Farm
Farmers’ Market Box Recipes
Oro Blanco Avocado Salad
Serves 4 One head Bibb lettuce, washed, spun dry and separated into leaves 1 Reed Avocado, peeled, pitted and sliced 1 pound Oro Blanco, peel and pith removed, and segmented ¼ cup fresh squeezed Oro Blanco or orange juice ¼ cup extra virgin olive oil 2 tablespoons white balsamic vinegar 1 tablespoon minced shallot 1 teaspoon honey Salt and Freshy ground black pepper
- Plate the lettuce and arrange the Oro Blanco and avocado on the lettuce.
- In a small bowl, whisk together the juice, oil, vinegar, shallot, and honey. Season with salt and pepper. Drizzle over the salad and serve.
Sicilian Citrus Salad
Serves 4 to 6 2 Oro Blanco, peel and pith removed, and sliced ½-inch thick 4 Cara Cara oranges, peel and pith removed, and sliced ½-inch thick 1 fennel bulb, wispy ends removed, and thinly sliced 8 ounces buratta, sliced (or fresh mozzarella) ½ cup capers drained, and rinsed ½ cup Kalamata olives, pitted and halved 1/3 cup red wine vinegar ½ cup extra virgin olive oil Salt and pepper
- Arrange the Oro Blanco, oranges, fennel and sliced burrata alternately on a serving platter.
- Sprinkle with the capers and olives.
- In a small bowl whisk together the vinegar and oil.
- Season with salt and pepper. Serve at room temperature.
- If you want to make this ahead, prep all the ingredients, and refrigerate. 2 hours before serving, put the salad together and let sit at room temperature.
Roasted Beet, and Cara Cara Salad
Serves 4 1 bunch red beets, tops removed (see note) and scrubbed 3 Cara Cara oranges, peel and pith removed, and segmented 1/3 cup aged balsamic vinegar ½ cup extra virgin olive oil ¼ cup thinly sliced basil Salt and pepper
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- Arrange the beets on the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes until tender.
- When the beets are cool enough, slip off the skins, cut into wedges and add to a bowl.
- Add the oranges to the beets. In a small bowl, whisk together the vinegar and oil. Season with salt and pepper. Pour over the beets and oranges and toss to coat.
- Add the basil to the salad and toss again before serving.
Braised Fennel
Serves 2 to 4 One fennel bulb, wispy ends removed, and thinly sliced 1 medium sweet yellow onion 1/3 cup extra virgin olive oil 1/3 cup chicken or vegetable broth 2 sprigs fresh thyme, plus ½ teaspoon minced for garnish Salt and pepper 2 teaspoons lemon juice 1 teaspoon honey
- Put the fennel and onion into a non-stick skillet. In a bowl, whisk together the oil, broth, thyme, salt, pepper, lemon juice and honey.
- Pour over the fennel and onion and bring to a boil. Reduce heat to medium, cover, and cook until fennel is just tender and can be easily pierced with tip of paring knife, about 4 minutes.
- Uncover and continue to cook until the liquid has evaporated. Increase heat to medium-high and cook, turning fennel as needed, until browned on cut sides. Serve as a bed for grilled meats, poultry or seafood.
Save the Greens
Serves 4 Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes, egg dishes and garnished with a bit of Parmigiano or your favorite cheese. 2 tablespoons extra virgin olive oil 2 garlic cloves, sliced Pinch red pepper flakes 1 bunch beet greens, washed, spun dry, tough stems removed and cut into 1/2-inch ribbons 2 to 4 tablespoons water or broth Salt and pepper
- In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
- If the skillet is dry add a bit of water or broth, to help wilt the greens.
- Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Pancetta Mustard Greens
Serves 4 2 tablespoons extra virgin olive oil 1/4-pound pancetta cut into 1/2-inch dice 1 large onion, finely diced 1 bunch mustard greens, washed, spun dry tough stems removed, and sliced into 1/2-inch ribbons Salt and pepper 2 tablespoons fresh lemon juice
- In a Dutch oven, heat the oil, add the pancetta, and saute until the pancetta is crispy.
- Add the onion and cook until the onion is translucent.
- Add the mustard greens, season with salt and pepper and saute until the greens are wilted.
- Season with salt and pepper and serve.
Cook’s Note:
- This dish is a great contorno or side dish in southern Italy—You can make the greens into soup by adding 6 cups of chicken or vegetable broth, toss in some cooked small pasta, and a Parmigiano rind for flavor.
- These greens are also delicious as a topping for crostini with a bit of burrata or ricotta salata.
Roasted Smashed Sweet Potatoes
Serves 4 1-pound purple sweet potatoes, scrubbed 1/2 cup extra virgin olive oil 2 teaspoons salt 1 teaspoon smoked paprika One 11-ounce long goat cheese
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- Put the potatoes into water to cover and bring to a boil. Simmer for 20 minutes, until tender.
- Combine the oil, salt and paprika. Pour 1/2 of the mixture onto the baking sheet
- Drain, when the potatoes have cooled for 15 minutes, put them onto the baking sheet, using an oven mitt, press down firmly on the potatoes, so that they are about 1/2-inch thick. They will look ragged.
- Brush with the remaining oil mixture and bake for 15 minutes.
- Cut the goat cheese into rounds, or crumble, and spread or sprinkle onto the potatoes.
- Bake another 10 minutes until the cheese has melted. Serve warm.
Miso Glazed Purple Sweet potatoes and Carrots
Serves 4 to 6 Make sure to cut the vegetables into similar sizes, so that they will cook evenly. 1 pound purple sweet potatoes, scrubbed, and cut into 1-inch chunks 1 bunch carrots, cut into 2-inch chunks 1/4 cup extra virgin olive oil 2 tablespoons unsalted butter, melted 2 tablespoons white miso 2 tablespoons honey
- Preheat the oven to 400 degrees, and line the baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, whisk together the oil, butter, miso, and honey.
- Add the sweet potatoes and carrots and toss to coat.
- Spread the vegetables onto the baking sheet in an even layer, and roast for 40 to 50 minutes turning once during the cooking time, until the vegetables are nicely browned and tender.
- Serve warm.
Apple Breakfast Cake
Makes one 9-inch Bundt 1 1/2 cups canola oil 1 1/2 cups sugar 3 large eggs 2 teaspoons vanilla extract 3 cups unbleached all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3 cups peeled, cored and chopped apples 1 cup chopped pecans or walnuts 1/2 cup golden raisins (optional)
- Preheat the oven to 350°F. Coat a tube or Bundt pan with nonstick cooking spray.
- With an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears. Add the apples, pecans, and raisins, if using, and stir until incorporated. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
- Place the pan on a rack and let cool for 25 minutes; then remove the cake from the pan and let cool completely on the rack.
Do-Ahead: At this point, you can freeze for up to 6 weeks.
Variation: This recipe makes 36 dense cupcakes, which can be served like muffins for a brunch. Or, for dessert, split them open and cover with ice cream and caramel sauce, or frost with Cream Cheese Frosting. Bake the cupcakes until a skewer tester inserted in the center comes out clean, 35 to 40 minutes.
Carrot Soup with Carrot Top Pesto
Serves 4 to 6 For the Soup 2 tablespoons extra virgin olive oil 1/2 cup finely chopped onion 1 garlic clove, minced 1 bunch carrots, scraped, and cut into 1-inch chunks 2 apples, peeled, cored and chopped coarsely 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup packed basil, finely chopped Salt and pepper
- In a Dutch oven, heat the oil, saute the onion and garlic, for 2 to 3 minutes, until the onion is softened.
- Add the carrots, and apples, tossing in the oil.
- Slowly pour in the broth and simmer for 20 to 25 minutes until the carrots are tender, and almost falling apart.
- Using an immersion blender, puree the soup. Add the cream and basil, season with salt and pepper, and serve warm.
For the Pesto Using Carrot tops for pesto is super easy, and you can freeze the pesto to use later for a punch of flavor in your meals. If you want to make a paste first, use 1/3 cup oil, if you want to make a drizzle use 1/2 cup of oil. I usually make a paste, then freeze it, I can always add more oil later. This pesto is great on bruschetta, drizzled over steaks, poultry, vegetables and soups. 2 cups packed carrot tops; stems removed 1/2 cup Marcona almonds (pine nuts, pecans or walnuts will do in a pinch) 2 garlic cloves, minced Pinch red pepper flakes 1/3 cup grated Parmigiano Reggiano 1/3 to 1/2 cup extra virgin olive oil
- In a food processor or blender, put the carrot tops, almonds, garlic, red pepper, and cheese. Pulse on and off to break up the carrot tops and almonds.
- With the machine running, add the oil slowly, until it forms a paste (see instructions in head note)
- Cover and refrigerate for up to 1 week or freeze for up to 3 months.
Vanilla Blood Orange Panna Cotta
Serves 6 2 teaspoons unflavored gelatin 1/4 cup blood orange juice 2 3/4 cups heavy cream 1/2 cup sugar Pinch salt 1 teaspoon vanilla paste or extract 1 cup sour cream
- Sprinkle the gelatin over orange juice. Let stand for 5 minutes.
- In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved.
- Take the cream off the heat and cool about 5 minutes.
- Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.
Blood Orange Oro Blanco Sorbet
Makes about 3 cups 1 cup Blood orange juice 2 cups Oro Blanco juice 1 cup sugar
- Stir together the juices, and sugar, until the sugar is dissolved.
- Chill the mixture for at least 4 hours, before processing in an ice cream machine according to the manufacturer’s directions.
Cold Sesame Noodle Salad
Serves 6 1 pound linguine, cooked in boiling salted water until al dente and drained 1/4 cup toasted sesame oil 2 tablespoons vegetable oil 2 cloves garlic, minced 2 teaspoons peeled and grated fresh ginger 1/4 cup soy sauce 1/4 cup creamy peanut butter (don’t use natural) 1/4 cup rice vinegar 2 teaspoons brown sugar 1 cup thinly sliced bok choy ½ pound sugar snap peas, trimmed 3 scallions (white and tender green parts), thinly sliced on the diagonal 3 medium carrots, cut into julienne 1/2 cup chopped unsalted dry-roasted peanuts 2 tablespoons sesame seeds
- Toss the pasta with 1 or 2 tablespoons of the sesame oil and put into a large salad bowl.
- In a blender or food processor, process together the remaining sesame oil, the vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar. Set aside. The dressing can be refrigerated for up to 1 week.
- Add the bok choy, sugar snap peas, scallions, and carrots to the linguine in the bowl. Toss with half of the dressing, until all the noodles and vegetables are coat. At this point the salad can be refrigerated for up to 2 days.
- One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with peanuts and sesame seeds.
Chicken and Sugar Snap Stir Fry
Serves 4 to 6 2 chicken breasts, skin and bones removed, thinly sliced 1 teaspoon water ¼ teaspoon baking soda 1 teaspoon cornstarch 2 teaspoons vegetable oil 2 cups baby spinach ¾ cup sugar snap peas or snow peas (65g, washed and drained) ½ cup warm chicken broth ¼ teaspoon sesame oil 3 teaspoon soy sauce 1 tablespoon oyster sauce ¼ teaspoon sugar 3 tablespoons canola oil (divided) ½ teaspoon minced ginger 2 cloves garlic (finely minced) 1 tablespoon Mirin 2 teaspoons cornstarch (mixed with 1 tablespoon water)
- Mix together the chicken, water, baking soda, and cornstarch until well-coated, and set aside for 30 minutes or overnight.
- In a small bowl, mix the broth, sesame oil, soy sauces, oyster sauce and sugar, and set aside.
- Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat.
- Once the wok and oil start to smoke, add the chicken and spread the chicken in one even layer. Sear for 30 seconds. Turn the chicken to sear the uncooked sides for another 30 seconds. Remove to a plate and cover with aluminum foil.
- Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic.
- Add the Shaoxing wine, snap peas, and spinach , and stir fry on the highest heat for another 20 seconds until the spinach begins to wilt. Stir in the chicken and the prepared sauce mixture. Gather everything in the center of the wok.
- When everything comes back up to a simmer, stir fry the mixture to fully cook the chicken.
- Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the chicken and vegetables in the sauce. Turn off the heat and transfer your chicken and vegetable stir-fry to a serving plate and serve with steamed rice.
Shrimp Salad in Avocado
Serves 2 ½ pound medium cooked peeled and deveined shrimp 1/3 cup finely chopped celery 1 scallion, finely chopped using the white and tender green parts ½ teaspoon grated lemon zest 1 teaspoon lemon juice 2 tablespoons finely chopped dill weed, plus more for garnish ½ to 2/3 cup mayonnaise Salt and pepper 1 Reed Avocado, cut in half and pitted
- Chop the shrimp, and put into a bowl. Add the celery, scallion, zest, lemon juice and dill weed.
- Add the mayonnaise and mix together until blended. Season with salt and pepper.
- Stuff the avocado half with the shrimp mixture and serve garnished with additional dill weed.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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