Farmers’ Market Box March 16th, 2023

March 14, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Beef Stir Fry with Tokyo Negi Onions

Serves 4 to 6

1 pound flank steak, sliced thinly against the grain
2 teaspoons oil
1 teaspoon soy sauce
1 tablespoon cornstarch
½ teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon hot water
1/8 teaspoon red pepper flakes
3 tablespoons cornstarch
1 tablespoon ginger (finely julienned)
¼ cup vegetable or canola oil (60 ml)
4-6 Tokyo Negi Onions (cut into 2-inch lengths, about 4 cups)
2 tablespoons Mirin rice wine
  1. Mix the beef with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Let marinate at room temperature for 30 minutes.
  2. Combine the sesame oil, soy sauce, hoisin sauce, hot water, and red pepper into a small bowl; mix well and set aside. Spread the beef out on a plate, and sprinkle on 3 tablespoons of cornstarch. Toss to coat the beef lightly, shaking off any excess.
  3. Heat your wok or a large skillet over high heat and spread a 2 tablespoons of canola or peanut oil around the wok. Add the beef and let the beef sear in the oil on one side for 30 seconds.
  4. Flip and let sear for another 30 seconds, and transfer to a plate. Turn down the heat to medium low and remove the excess oil if there is too much.
  5. Add the ginger and let it cook for 15 seconds until it is just caramelized. Turn up the heat to the highest setting and add the scallions. Quickly add 1 tablespoon of Shaoxing wine, while continuing to stir-fry to deglaze the wok.
  6. Next, add the beef and stir fry everything together for about 30 seconds, add the sauce, continue to stir fry.   Continue to stir-fry until the liquid has evaporated, and all of the sauce is clinging to the beef and scallions.  Add the remaining Mirin, toss the dish again and serve over steamed rice.   

Layered Salad with Creamy Negi Onion Dressing

Makes about 1 ½ cups

For the Dressing
¼ cup chopped Italian parsley
½ cup finely chopped Negi onions, green parts only
2 garlic cloves, minced
1 tablespoon fresh lemon juice
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
½ teaspoon Dijon mustard
½ teaspoon sugar
1 cup olive oil
  1. Combine the parsley, onions, garlic, lemon juice, vinegar, salt and pepper, mustard and sugar in a blender, and pulse on and off.  With the machine running, slowly add the oil, until the dressing is thickened. Season with salt and pepper.  If the dressing is too acid, salt will balance the acid.
  2. Cover and refrigerate for at least 2 hours before serving.  This is also a great marinade for poultry.  The dressing will keep in the fridge for up to 5 days. 
For the Salad

One head red butter lettuce, washed, spun dry and chopped
2 cups shredded carrots
2 cups chopped broccoli florets
2 cups thinly sliced Persian cucumbers
1 Hass avocado, peeled, pitted, and sliced
Creamy Negi onion dressing
1 ½ cups shredded Asiago cheese
  1. In a large bowl (this looks gorgeous in a glass bowl) layer the lettuce, carrots, broccoli, cucumbers and avocado. 
  2. Spread the dressing over the vegetables, sealing the avocado and sprinkle the salad with the cheese.  Cover with plastic wrap and refrigerate for at least 2 hours before serving. 

Red Butter Lettuce Salad with Pecan Crusted Goat Cheese, and Tangerine Vinaigrette

Serves 4

One 11-ounce log goat cheese, cut into rounds
1 cup finely chopped toasted pecans
One head red butter lettuce, washed, spun dry and separated
1/3 cup tangerine juice
¼ cup rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1 cup canola or vegetable oil
Salt and pepper
  1. Preheat the oven to 350 degrees and line a baking sheet with silicone or parchment paper.
  2. Coat the goat cheese rounds in the pecans, and lay down on the baking sheet
  3. Bake for 15 to 20 minutes until softened. 
  4. Arrange the lettuce on salad plates. 
  5. In a mixing bowl, whisk together the juice, vinegar, mustard, honey, and oil.  Season with salt and pepper.
  6. Drizzle the salad greens with the dressing, lay two of the goat cheese rounds onto the salad, and drizzle with a bit of the dressing before serving.  

Roasted Smashed Purple Sweet Potatoes

Serves 6

One-pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
1 cup shredded Gruyere cheese
  1. Preheat the oven to 400 degrees.  Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender. 
  2. Line a baking sheet with silicone or aluminum foil.
  3. In a bowl, mix together the oil, thyme, sage, salt and pepper.  Pour half the mixture onto the baking sheet.
  4. Take the warm potatoes, and transfer to the baking sheet.  Using an oven mitt, press down on the potatoes to flatten them. 
  5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy. 
  6. Sprinkle the cheese on each potato and roast another 15 minutes until the cheese is melting and serve hot. 

Miso Maple Purple Sweet Potatoes

Serves 4 to 6

2 tablespoons white miso paste 
1/4 cup maple syrup 
1/4 cup rice vinegar
2 tablespoons soy sauce
1/4 cup vegetable oil
1-pound purple sweet potatoes, scrubbed, and quartered
½ cup finely chopped Negi onions, for garnish
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
  2. In a mixing bowl, whisk together the miso, syrup, vinegar, soy sauce, and oil.  Add the sweet potatoes and toss to coat. 
  3. Spread onto the prepared baking sheet, and roast for 30 minutes, turn, and roast another 15 to 20 minutes, until the potatoes are crispy, and glazed.  Serve garnished with the chopped Negi onions. 

Veggie Yakisoba

Serves 6

3 tablespoons oyster sauce
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon hoisin sauce
¼ teaspoon black pepper
2 tablespoons sesame oil
1 tablespoon vegetable or canola oil
3 garlic cloves, minced
1 ½ teaspoons grated ginger
2 cups julienne carrots
2 cups broccoli florets
1 cup red boor kale, tough stems removed, and finely chopped
½ pound sugar snap peas, ends trimmed, and cut in half on the diagonal
1 cup thinly sliced Negi onions, using the white and tender green parts
½ pound fresh yakisoba noodles, or ½ pound cooked linguine
  1. In a mixing bowl, combine the oyster sauce, soy sauce, Worcestershire, hoisin, and pepper.  Set aside.
  2. Heat a wok or large skillet, add the oils, and saute the garlic and ginger for 30 seconds until fragrant. 
  3. Add the carrots and broccoli and stir fry for 3 to 4 minutes, until the carrots begin to soften. 
  4. Add the kale and snap peas, and saute for another 2 to 3 minutes until the kale becomes wilted.
  5. Add the onions, and noodles, and toss to combine. 
  6. Add the sauce, and simmer for 2 to 3 minutes, until the noodles are heated through, and the vegetables are covered.  Serve hot. 
  7. Cook’s Note:  If you have leftover cooked protein like rotisserie chicken, you can add 2 cups to the stir fry. 

Red Boor Kale and Sausage Brunch Strata

Serves 6

6 teaspoons olive oil
1-pound fresh hot Italian sausage, casings removed
1 cup finely chopped Negi onion or red onion
salt and black pepper
1 bunch red boor kale, tough stems removed, and finely chopped 
2 cups grape tomatoes, halved crosswise
4 ounces diced fontina cheese
8 large eggs
½ cup heavy cream or milk
½ cup freshly grated Parmigiano Reggiano
  1. Preheat oven to 325 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
  3. Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add the onion, and cook, stirring frequently, until it starts to take on color, about 4 minutes.
  4. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage. Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it with salt and pepper, and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
  5. Whisk together the eggs and cream in a large bowl and season generously with salt and pepper.
  6. Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 35 to 45 minutes.
  7. Allow the strata to rest for 10 minutes before cutting into squares and serving. 

Cucumber Avocado Soup

Serves 6

2½ cups plain yogurt (not Greek)
2 cups half and half
Salt and white pepper to taste
1½ avocados, finely diced
3 Persian cucumbers, peeled, seeded, and finely diced
2 tablespoons finely chopped Negi onion using the white and tender green parts
1 cup cold chicken broth
Finely chopped green part of Negi onion for garnish
Crisp crumbled bacon for garnish (optional)
Toasted, chopped almonds, for garnish (optional)
  1. In a large bowl, combine the yogurt, half and half, salt and pepper and mix until smooth.
  2. Stir in avocados, cucumbers, onion, and chicken broth. Taste and adjust seasoning. Chill overnight. Serve very cold. Garnish with Negi onion, bacon, and almonds to taste.

Orzo, Persian Cucumber Salad

Serves 6

One package Orzo pasta cooked 2 minutes short of al dente and cooled
2 cups diced Persian cucumbers
½ cup finely chopped Negi onions
2 cups grape or cherry tomatoes
¼ cup red wine vinegar
½ cup extra virgin olive oil
¼ cup chopped fresh dill
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Salt and pepper
1 cup crumbled Feta cheese
  1. In a salad bowl, combine the pasta, cucumbers, onions and tomatoes. 
  2. In a small mixing bowl, whisk together the vinegar, oil, dill, sugar, garlic, lemon zest and juice.  Season with salt and pepper. 
  3. Pour over the salad and toss to coat.  Add the Feta and re-toss before serving.  The salad will keep in the refrigerator for up to 5 days. 

Chicken, Penne, and Broccoli Casserole

Serves 6

4 slices hearty white sandwich bread, or leftover baguette torn into pieces
8 garlic cloves, minced
2 ½ cups grated Asiago cheese
2 tablespoons extra virgin olive oil
5 tablespoons unsalted butter 
1 pound penne pasta, cooked 3 minutes short of al dente (any shaped pasta will work here, rigatoni, larger shells, DeCecco gnocchi)  
1 cup finely chopped yellow onion
¼ teaspoon red pepper flakes
¼ cup all-purpose flour
¼ cup sherry (or white wine)
2 cups whole milk
2 cups chicken broth
4 cups cooked chicken, shredded, or chopped into bite sized pieces
1 bunch broccoli, cut into florets
  1. Preheat the oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In the bowl of a food processor, combine 2 minced garlic cloves, 1/2 cup Asiago, and olive oil in food processor until coarsely ground. Set aside.
  3. In a large skillet, melt the butter over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds.
  4. Stir in flour and cook until golden, about 2 minutes. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer for 3 minutes. Remove the pan from the heat and stir in remaining cheese until melted.
  5. Microwave the broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and cooked penne into pot and season with salt and pepper.
  6. Transfer to 13- by 9-inch baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve.

Broccoli Cheddar Quiche

Serves 6

One 9-inch pie crust, either homemade or store bought
1 pound broccoli, stems trimmed, and cut into florets
4 large eggs
1 cup heavy cream
4 drops Tabasco
2 1/2 cups finely shredded sharp white cheddar cheese 
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray if using a homemade pie crust. 
  2. Bring 4 quarts of salted water to a boil and cook the broccoli for 3 minutes.  It should still be crisp. Drain thoroughly and season with salt and pepper.  Allow to cool slightly.  
  3. In a large bowl, whisk the eggs and cream, and add the Tabasco.  
  4. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.  
  5. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.  

Chicken and Broccoli Stir Fry

Serves 4

1/3 cup chicken broth
1/4 soy sauce
3 tablespoons Mirin rice wine
2 tablespoons chili garlic sauce
1 teaspoon sesame oil
4 teaspoons cornstarch
2 tablespoons vegetable oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
2 cups broccoli florets
2 carrots, thinly sliced
1 red onion, thinly sliced 
Cooked rice for serving
1/4 cup toasted sesame seeds for garnish
  1. In a small bowl, whisk together the broth, soy sauce, mirin, chili garlic sauce, sesame oil and cornstarch.  Set aside.
  2. Heat the oil in the wok and saute the chicken until it is white on all sides.  Remove to a plate, add the garlic, and ginger, and swirl in the pan for 30 seconds, until fragrant.
  3. Add the broccoli, carrots, and onion, and stir fry until the broccoli is crisp/tender, about 5 minutes.
  4. Add the chicken back to the wok and add the sauce to the pan.  Simmer for 3 minutes, until the sauce is thickened.  Serve over rice, and garnish with sesame seeds if desired. 

Orange Carrot Dressing

Makes about ½ cup

2 medium carrots, peeled, thinly sliced
One1-inch piece ginger, peeled, thinly sliced
1 garlic clove
2 tablespoons seasoned rice vinegar
1 tablespoon white miso
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
  1. Put all the ingredients into a blender, and puree until smooth.  Season with salt and pepper, cover and refrigerate for up to 1 week. 
  2. The dressing is great with sturdy lettuce like iceberg or romaine. 

Roasted Salmon with Blood Orange Salsa

Serves 6

1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2-pound salmon filets
3 Blood oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped Negi onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the oil and Old Bay.
  3. Dip the filets into the oil mixture and arrange on the baking sheet.
  4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees.  Allow to rest for 5 minutes. 
  5. In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic, and oil.  Season with salt if needed.
  6. Serve the salsa alongside the fish.  The salsa will keep in the refrigerator for up to 1 week. 

Avocado Blood Orange Salad

Serves 4
If you want to make the dressing ahead, add the poppy seeds just before serving.

One head red butter lettuce, washed and spun dry
1 blood orange, peel and pith removed, and cut into ½-inch slices
1 Hass avocado, peeled, pitted, and sliced 
1/3 cup blood orange juice
2 tablespoons rice vinegar
1 tablespoon honey
½ cup vegetable oil
Salt and pepper
2 tablespoons poppy seeds 
  1. Arrange the lettuce on salad plates.  Top each with some of the blood orange slices, and avocado.
  2. In a bowl, whisk together the orange juice, vinegar, honey, and oil.  Season with salt and pepper and whisk in the poppy seeds.  Drizzle over the salad and serve. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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