Farmers’ Market Box March 9th, 2023
This week’s local produce and featured farms:
- Tango Tangerines – Murray Family Farms
- French Fingerling Potatoes – Weiser Farms
- Leeks – Tutti Frutti Farms
- Rainbow Chard – JR Organics
- Orange Cauliflower – Black Sheep Produce
- Rainbow Carrots – Black Sheep Produce
- Pink Lady® Apple – Cuyama Orchards
- Star Ruby Grapefruit – Lee Farms
Farmers’ Market Box Recipes
Braised Chicken with Leeks
Serves 4 2 medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon extra-virgin oil 2 1/2 tablespoons unsalted butter 1/2 cup ruby port 1/3 cup chicken broth 1/3 cup heavy cream
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
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 Pink Lady apples, peeled, cored, and chopped Confectioners’ sugar for garnish
- Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
- 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.
- 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.
Chicken Salad with Pink Lady Apples
One head red romaine lettuce, washed, spun dry and chopped 4 cups cooked chicken or turkey, shredded, or cut into bite sized pieces 1/4 cup apple cider 3 tablespoons rice vinegar 1 tablespoon Dijon mustard 1 teaspoon finely chopped shallot 1 tablespoon honey 1/2 cup vegetable oil Salt and pepper 2 Pink lady apples, cored, and thinly sliced 1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves
- Put the lettuce and chicken into a salad bowl.
- In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
- Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the apple and blue cheese or pecans if using.
- Drizzle with some additional dressing and serve.
Serves 4 1 1/2 cups tangerine juice One bottle (750l) Prosecco or other sparkling wine Pomegranates for garnish
- Pour 1/4 to 1/3 cup tangerine juice into a champagne flute.
- Top off with Prosecco, and drop a few pomegranates into the drink for garnish
- Cook’s Note: Virgin Mimosa, substitute sparkling water or sparkling white grape juice for the Prosecco.
Tangerine Glazed Carrots
Serves 4 1 bunch rainbow carrots, peeled and sliced 1 cup freshly squeezed tangerine juice 1 tablespoon honey 2 tablespoons brown sugar 3 tablespoons unsalted butter
- In a large skillet, combine all the ingredients, and bring to a boil.
- Simmer, uncovered for 20 to 30 minutes until the sauce is reduced, and the carrots are tender.
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.
Orecchiette with Sausage and Rainbow Chard
Serves 4 to 6 1-pound sweet Italian sausage, removed from the casing 2 garlic cloves, minced 1/2 cup finely chopped leek 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons 1/2 cup chicken or vegetable broth 1 pound orecchiette, or other shaped pasta, like penne, or short rigatoni, cooked 3 minutes short of al dente saving some of the hot pasta water 1 cup grated Pecorino Romano cheese Salt and pepper
- In a large skillet, cook the sausage, until it loses its pink color, breaking up any large chunks. Add the garlic and leek to the pan, and saute for 2 to 3 minutes, until the leek is softened. Add the chard, and broth, and cook stirring occasionally until the chard has wilted.
- Add the cooked pasta to the skillet, turning in the sauce, adding some pasta water if needed for a creamy sauce. Add 1/2 of the cheese and continue to toss until the pasta is coated.
- Serve garnished with additional cheese.
Serves 4 One cauliflower cored, and cut into florets 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
- Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
- Combine the cauliflower, 1/2 cup of oil, salt, and pepper, tossing to coat the cauliflower.
- Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips.
- Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
- 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.
Baked Cauliflower and Goat Cheese Dip
Serves 6 1 head cauliflower, cut into florets Salt and pepper 2 tablespoons unsalted butter 2 garlic cloves, minced 1 medium shallot, finely chopped Pinch red pepper flakes 1 tablespoon Dijon mustard 4 ounces cream cheese, softened 8 ounces goat cheese, softened 1/4 cup freshly grated Parmigiano Reggiano cheese 1/4 cup fresh breadcrumbs 1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped Italian parsley Toasted baguette slices or fresh vegetables to dip
- Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
- In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
- Drain thoroughly and season with salt and pepper. Set aside to cool.
- In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
- Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
- Taste for seasoning and adjust using salt or pepper.
- Transfer the mixture to the prepared baking dish.
- Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
- In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.
Cauliflower Cheddar Soup
Serves 6 6 strips bacon, cut into 1/2-inch dice 1/2 cup finely chopped torpedo onion 2 carrots, finely chopped 2 ribs celery, finely chopped 2 garlic cloves, minced 1 cauliflower, cut into florets One 12-ounce bottle dark ale 3 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
- In a Dutch oven, cook the bacon until crisp and remove from the pan.
- Add the onion, carrots, celery, and garlic to the pan. Saute until the onion is softened.
- 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.
- 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.
Rainbow Chard and Fingerling Gratin
Serves 6 2 tablespoons extra virgin olive oil 2 garlic cloves, minced 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons 1 1/2 cups milk 1 cup heavy cream 1 pound fingerling potatoes, scrubbed, and thinly sliced (1/4-inch thick) Salt and pepper 1 cup shredded Gruyere cheese 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
- In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds until fragrant. Add the chard and saute until wilted.
- Add the milk, cream and potatoes, season with salt and pepper, and simmer until the potatoes are almost tender, about 10 minutes. Transfer to the baking dish and sprinkle with the cheeses.
- Bake for 30 to 40 minutes until the potatoes are tender, and the cheeses are golden brown. Allow to rest for 10 minutes before serving.
Julia’s 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 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
- 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.
- Cool the potatoes, then cut into bite sized pieces and add to a salad bowl.
- Sprinkle the onion over the potatoes.
- In a mixing bowl, whisk together the oil, garlic, vinegar, Dijon, chives, and basil. Season with salt and pepper. 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.
- The French serve this salad with hard boiled eggs, tuna, vine ripened tomatoes and cooked green beans to form a Salad Nicoise.
Mixed Salad with Avocado Green Goddess Dressing
Serves 4 1 bag spring mix salad greens 1 cup mayonnaise 1/2 cup Greek style yogurt 2 ripe avocados, peeled, seeded, and cut into quarters 1/2 cup chopped torpedo or spring onions 1 cup packed fresh basil 1 1/2 teaspoons chopped garlic 1/4 cup star ruby grapefruit juice 2 teaspoons Worcestershire 1 teaspoon salt 1 teaspoon freshly ground black pepper
- Put the greens into a salad bowl.
- In a blender, combine the remaining ingredients, except for the grapefruit segments. Taste for seasoning and adjust.
- Toss the salad dressing with the spring mix and plate the salad.
- Garnish the plate with grapefruit segments and serve.
Cook’s Note: The dressing is an amazing dip for cooked shrimp, grilled seafood, or chicken. The dressing will keep in the refrigerator for up to 1 week.
Star Ruby Grapefruit Curd
Makes about 3 cups 1 1/4 cup sugar 6 large eggs 1/2 cup fresh Star ruby grapefruit juice 1/2 cup chilled butter, cut into 1/2-inch cubes
- 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.
- Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
- Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
- 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.
Red Grapefruit Sangria
Serves 6 1 750 mL bottle Riesling 1 cup grapefruit juice 1/2 cup simple syrup** 1 1/2 cups sliced strawberries 1 grapefruit, cut into thin slices for garnish 1 750mL bottle Prosecco (or a dry champagne)
- In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries, and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
- When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
- To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
Creamy Chicken and Wild Rice Soup
Serves 6 4 tablespoons unsalted butter 3 celery ribs, cut into 1/2-inch pieces 2 rainbow carrots, cut into 1/2-inch pieces 1 cup finely chopped leek using the white and tender green parts 1 1/2 teaspoons finely chopped thyme 1/4 cup all-purpose flour 1 cup wild rice 8 cups chicken broth 2 cups water 4 cups bite-size pieces of roasted chicken or turkey 1 cup heavy cream Salt and pepper
- In a large saucepan, melt the butter. Add the celery, carrots, leek, and thyme season with salt and pepper.
- Cook over moderate heat, stirring occasionally, until the vegetables just start to soften.
- Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the broth and water.
- Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
- Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
- Stir in the cream and season with salt and pepper.
- Make Ahead: The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.
Makes 2 1/2 cups 2 pomelo, pith and peel removed, segmented, and chopped 1 medium avocado, diced ½ medium cucumber, diced ⅓ cup red onion, diced 1 small jalapeno, seeded and diced 2 teaspoons Meyer lemon juice ¼ cup cilantro leaves, chopped ¼ teaspoon cumin ½ teaspoon salt 2 tablespoons extra virgin olive oil
- Combine all the ingredients into a mixing bowl. Toss to combine.
- Refrigerate for at least 2 hours to allow the flavors to blend. The salsa is delicious with grilled seafood, poultry, or pork.
Baby Broccoli Frittata
Serves 6 to 8 2 tablespoons extra virgin olive oil 1 garlic clove, minced 1 spring onion, finely chopped, using the white and tender green parts ½ pound baby broccoli, finely chopped Salt and pepper 8 large eggs, beaten 2 tablespoons water 1 cup crumbled goat cheese 1/4 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 350 degrees.
- In a large oven proof skillet, heat the oil, and add the garlic and spring onions, and swirl in the oil for 1 minute.
- Add the broccoli and season with salt and pepper.
- Sauté the broccoli for 2 to 3 minutes, until it begins to soften.
- Whisk the eggs with the water and pour over the broccoli mixture in the pan.
- Sprinkle with the goat cheese and Parmigiano.
- Bake the frittata for 10 to 15 minutes until the eggs are set in the center. Remove from the oven, allow to rest for 5 minutes, before cutting into wedges.