Farmers’ Market Box March 30th, 2023
This week’s local produce and featured farms:
- Rainbow Chard – Fresno Evergreen
- Pixie Tangerines – Friend’s Ranches
- Purple Kohlrabi – JR Organics
- French Heirloom Potatoes – Weiser Family Farms
- Green Garlic – Her Produce
- Nantes Carrots – Weiser Family Farms
- Broccolini – Mendoza Farms
- Italian Sorrento Lemons – Rancho Del Sol Organics
Farmers’ Market Box Recipes
Nantes Carrot Tart with Whipped Feta and Carrot Top Pesto
Serves 4 to 6 1 bunch Nantes carrots, halved lengthwise, tops removed and saved 2 tablespoons extra virgin olive oil 1 teaspoon za’atar 2 teaspoons honey Salt and pepper 3 garlic cloves ½ cup almonds 2/3 cup grated Parmigiano Reggiano ¼ cup Italian parsley Salt and pepper 3/4 cup extra virgin olive oil 1 cup feta cheese ¾ cup Greek style yogurt 2 teaspoons grated lemon zest Salt and pepper One sheet frozen puff pastry, defrosted
- Preheat the oven to 400 degrees. Line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, combine the carrots, oil, salt, and pepper. Toss to coat. Spread onto the baking sheet and bake for 25 to 30 minutes, until the carrots are tender. Combine the za’atar and honey and toss with the carrots.
- Wash and spin dry the carrot tops. In a food processor, combine the carrot tops, garlic, almonds, Parmigiano, and parsley. Pulse on and off until the mixture is broken up. With the machine running, slowly add the oil, until the mixture becomes a paste. Season with salt and pepper and set aside.
- In the bowl of an electric mixer, or a clean food processor, add the feta, yogurt, and lemon zest. Blend until smooth. Season with salt and pepper.
- Roll out the puff pastry to roughly a 12-14” rectangle. Line a baking sheet with silicone, or coat with non-stick cooking spray. Transfer the pastry to the baking sheet and prick holes in the bottom of the baking sheet with the tines of a fork. (This will prevent the pastry from rising in the oven) Bake for 20 to 25 minutes until the pastry is golden. Cool for 15 minutes, spread with the feta, arrange the roasted carrots on top and drizzle with the pesto. Serve at room temperature.
Serves 6 to 8 Carrot cake is ubiquitous on Easter, if you want to make this cake now, it freezes beautifully, frosted. Defrost overnight in the refrigerator. 1 1/3 cups canola oil 2 cups sugar 3 large eggs 2 teaspoons vanilla paste or extract Grated zest of 1 orange 3 cups grated carrots One 8-ounce can crushed pineapple (do not drain) ½ cup chopped tangerine segments 1/2 cup chopped nuts of your choice (pecans, macadamia nuts) 3 cups unbleached all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 recipe Cream Cheese Frosting (recipe follows)
- Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
- In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, tangerines, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
- Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
- Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
- Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Tangerine Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes One 8-ounce package cream cheese, softened 1/2 cup (1 stick) unsalted butter or margarine 5 cups confectioners’ sugar Grated zest of one orange 1 teaspoon vanilla paste or extract Tangerine juice as needed
- Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
- If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
- Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Roasted Heirloom Potatoes and Nantes Carrots
Serves 4 to 6 1 lb. French heirloom potatoes, scrubbed and cut into wedges One bunch Nantes carrots, scrubbed, and cut in half lengthwise 2 tablespoons finely chopped green garlic 1/3 cup olive oil Salt and freshly ground black pepper 4 Tbs. unsalted butter, cut into small pieces 1 Tbs. chopped fresh flat-leaf parsley
- Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner, or parchment paper. In a large bowl toss the potatoes and carrots with the green garlic, oil, salt, and pepper.
- Spread the mixture onto the prepared baking sheet, and bake for 30 to 40minutes, depending on the size of the vegetables, until the vegetables are tender.
- Remove from the oven and transfer the hot vegetables to a serving bowl.
- Dot with the butter, add the parsley, and toss to coat the vegetables with the butter and parsley.
Asian Chopped Salad
Serves 4 2 cups Purple Kohlrabi, thinly sliced 3 Nantes carrots, shredded on the large holes of a box grater 2 scallions, finely chopped using the white and tender green parts 3 tangerines, peeled, and segmented 2 to 3 cups shredded cooked chicken 1/4 cup rice vinegar 2 tablespoons tangerine juice 3 tablespoons soy sauce 1 teaspoon grated ginger 1 tablespoon finely chopped green garlic 2 tablespoons sugar 1/2 cup vegetable oil 2 teaspoons sesame oil 2 teaspoons sesame seeds for garnish
- In a salad bowl, combine the kohlrabi, carrots, scallions, tangerines, and chicken.
- In another bowl whisk together the vinegar, juice, soy sauce, ginger, green garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
- Toss the salad with the dressing, and garnish with sesame seeds.
Bahn Mi Meatballs with Kohlrabi Slaw
Serves 6 Instead of the typical sandwich, make these delicious meatballs and then serve them on a bed of Kohlrabi Slaw. For the Meatballs 1/2-pound ground pork 1/2-pound ground chicken or turkey 1/4 cup finely chopped fresh basil 2 tablespoons finely chopped green garlic 2 green onions, finely chopped, using the white part only 1 tablespoon fish sauce (such as nam pla or nuoc nam) 1 teaspoon hot chili sauce (such as sriracha) 1 tablespoon sugar 2 teaspoons cornstarch 1/4 teaspoon freshly ground black pepper 1 teaspoon salt Oil for frying
- In a mixing bowl, combine the ingredients, until blended.
- Using a portion scoop form into golf ball sized meatballs.
- Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown. When cooked through, remove to paper toweling, and drain thoroughly.
For the Slaw 2 cups kohlrabi, peeled and cut into thin ribbons 3 Nantes carrots, scraped and cut into julienne 2 scallions, finely chopped on the diagonal, using the white and tender green parts 1/4 cup rice vinegar 1/4 cup sugar 1 teaspoon fish sauce
- In a bowl, combine the vegetables.
- In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
- Pour over the slaw and toss to coat.
- Spread the slaw onto a serving platter and top with the meatballs.
Crostini with Sautéed Greens and Fresh Buratta
Serves 8 For the Bruschetta 1 baguette, sliced 1/2-inch thick Olive oil 2 garlic cloves
- Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
- Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub it with the garlic clove. Allow it to cool.
- Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.
To Prepare the Bruschetta 3 tablespoons extra virgin olive oil 3 garlic cloves, sliced Red pepper flakes 1 bunch rainbow chard, washed, any woody stems trimmed, and chopped Juice and zest of a lemon Salt and pepper to taste 8 ounces burratta or fresh mozzarella cheese Fleur de Sel
- In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and broccoli rabe, and cook over medium-low heat, stirring occasionally. When the chard is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The chard can be at room temperature when served.
- Spoon the chard over the toast. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
- You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.
Roasted Salmon with Tangerine Cilantro Salsa
Serves 6 1/2 cup extra virgin olive oil 1 tablespoon Old Bay Seasoning, or seafood seasoning 2 salmon filets 3 tangerines, peel and pith removed, segmented, and chopped 1/2 cup chopped white onion 1/2 cup chopped cilantro 2 tablespoons finely chopped Jalapeno pepper Pinch red pepper flakes 1/4 cup tangerine juice 1 garlic clove, minced 1/4 cup extra virgin olive oil
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, combine the oil and Old Bay.
- Dip the filets into the oil mixture and arrange on the baking sheet.
- 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.
- In a bowl, combine the tangerine, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
- Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.
Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze
Serves 4 For the Glaze 1 tablespoon extra-virgin olive oil 1/4 cup finely chopped shallot 1 teaspoon finely chopped green garlic 2 chipotles in adobo, minced 1/4 cup finely chopped cilantro 2 tablespoons brown sugar 1 cup tangerine juice 1 teaspoon grated zest from 2 tangerines 2 teaspoons cornstarch
- In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and cilantro for 2 minutes.
- Add sugar, juice, zest, and cornstarch.
- Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
- Cool the glaze, cover, and refrigerate for up to 5 days, or you can use it immediately.
For the Pork One 1 1/2-pound pork tenderloin 4 cups water 4 tablespoons salt 2 tablespoons sugar 2 tablespoons extra virgin olive oil
- Put the pork tenderloin into a zip-lock bag.
- In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
- Discard the water in the bag, rinse the tenderloin, and pat dry.
- Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
- Generously brush with the chipotle glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
- Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
- Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.
Broccolini and Green Garlic Frittata
Serves 6 to 8 2 tablespoons extra virgin olive oil 2 tablespoons minced green garlic 1 spring onion, finely chopped, using the white and tender green parts 1 bunch broccolini, 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 broccolini 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.
Broccolini with Gremolata
Serves 2 1 bunch broccolini, chopped 3 tablespoons extra virgin olive oil 2 garlic cloves, minced Grated zest of 1 tangerine 1 tablespoon grated Oro Blanco zest Salt and pepper 1/4 cup finely chopped parsley
- Steam the broccolini for 2 to 3 minutes until crisp/tender. Heat the oil, add the garlic and zest, and swirl for 1 minute.
- Add the broccolini and toss to coat. Season with salt and pepper, add the parsley, and serve.
Steamed Potatoes with Blue Cheese Butter
Serves 4 1-pound French heirloom potatoes, scrubbed 1/2 cup unsalted butter, softened 2 teaspoons Worcestershire sauce 1/2 teaspoon freshly ground black pepper 4 shakes of Tabasco sauce 2/3 cup crumbled blue cheese
- Steam the potatoes for 20 to 30 minutes until tender.
- While the potatoes are cooking, cream together the remaining ingredients.
- When the potatoes are cooked, transfer them to a serving dish, and cover with the bleu cheese butter.
Dilly Potato Salad
Serves 4 to 6 1-pound French heirloom potatoes, scrubbed 3 ribs celery, finely chopped 2 scallions (white and tender green parts), finely chopped 1 teaspoon fresh lemon juice 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup mayonnaise 1/4 cup sour cream Few tablespoons milk to thin the dressing 1 teaspoon grated lemon zest 1/4 cup finely chopped fresh dill, to your taste
- Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain and cool completely.
- When the potatoes are cooled, peel, and cut into bite sized pieces in a salad bowl.
- Add the celery, scallions, lemon juice, olive oil, salt, and pepper.
- In a bowl, whisk together the mayonnaise, sour cream, milk, zest, and dill.
- Pour some of the dressing over the potatoes and toss to coat. Season with additional salt and pepper if needed.
- Refrigerate the salad and the excess dressing for at least 2 hours or up to 24 hours. Re-toss with some of the dressing before serving if needed.
- Cooks’ Note: The re-toss is because the potatoes will absorb much of the dressing when refrigerated. The re-toss will refresh the flavor.
Makes about 1 liter Every Italian family has their own recipe for Limoncello---many use 1 bergamot orange as well as the peel from Sorrento lemons. 4 to 5 Sorrento lemons 2 cups of pure alcohol 95 proof or 100 proof Vodka 2 cups granulated sugar 2 cups water
- Wash the lemons in hot water to remove any dirt or wax on the peel.
- Using a swivel peeler, peel the rind off the entire lemon (don’t worry if you have not so great looking pieces, you’ll strain those out later)
- Put the rind into a 1-gallon jar with an airtight seal.
- Pour in the alcohol, seal the jar and place in a cool, dry, dark place. A pantry is a perfect place.
- Let the peel infuse the alcohol for 2 weeks (actually put it on your calendar!)
- At the end of 2 weeks, strain the liquid from the peels and discard the peels.
- In a saucepan, heat the sugar and water and bring to a boil, stirring until the sugar is melted.
- Allow to cool, stir into the alcohol until well combined. Fill Mason jars with the limoncello, and store in a cool, dry, dark place for one week. Limoncello can be stored in the freezer, or the refrigerator.
Sorrento Lemon Risotto
Serves 4 to 6 4 cups vegetable or chicken broth 2 tablespoons extra virgin olive oil 3 tablespoons unsalted butter ½ cup finely chopped shallot 1 Tablespoon fresh thyme, chopped 1 cup short grain rice, rinsed ¼ cup white wine 1 Sorrento lemon, zested and juiced, plus extra for garnish ¼ cup Parmigiano-Reggiano cheese 1 Tablespoon fresh chives, chopped Salt and pepper
- Heat the broth to a simmer in a medium saucepan then turn the heat down to low.
- In a large, heavy-bottomed pot, heat the oil and butter over medium heat and saute the shallot until translucent. Add thyme and stir until fragrant.
- Add rice, a pinch of salt, and stir for a few minutes until the rice is shiny and lightly toasted.
- Deglaze with wine and stir constantly until it is completely absorbed.
- Then add 1 cup of hot broth, reduce heat to medium-low when stock starts to boil, and wait until it has been completely absorbed before adding more broth.
- Continue stirring and adding broth until the rice is creamy and al dente.
- Then, turn off the heat, and slowly stir in the Sorrento lemon zest, Sorrento lemon juice, and Parmigiano-Reggiano cheese. Garnish with extra Sorrento Lemon zest and chopped chives.
Pasta alla Limone
Serves 6 1 pound linguine, cooked 2 minutes short of al dente, reserving some of the hot pasta water 1/4 cup extra-virgin olive oil Finely grated zest of 1 lemon, plus 2 tablespoons juice 1 cup heavy cream Salt and freshly ground black pepper 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling 1 tablespoon minced fresh flat-leaf parsley 1 tablespoon minced fresh basil
- Combine the olive oil and lemon zest in a heavy-bottomed saucepan large enough to hold the cooked pasta. Set the pan on low heat and cook, stirring now and again, until the lemon zest starts to sizzle gently.
- Stir in the cream and raise the heat to medium-high. Bring to a boil. Cook, stirring, until the cream is heated through and just beginning to simmer, 3 to 5 minutes. Season with salt and pepper.
- Gradually whisk in the lemon juice, 1 tablespoon at a time. The sauce will thicken slightly. Turn off the heat, add the cooked pasta, and toss to combine. Add the Parmigiano, and herbs. Serve garnished with additional Parmigiano Reggiano.
Sugar Snap Pea Salad
Serves 4 ¾ cup buttermilk 3 tablespoons plain whole-milk Greek yogurt 2 tablespoons fresh lemon juice 1 tablespoon finely chopped green garlic Salt and pepper ½ pound sugar snap peas, strings removed, thinly sliced 2 tablespoons extra-virgin olive oil, plus more 1 teaspoon finely grated lemon zest, plus more Salt and pepper
- Whisk buttermilk, yogurt, lemon juice, green garlic, and a large pinch of salt in a medium bowl.
- Toss sugar snap peas, oil, and lemon zest in another medium bowl, season with sea salt and pepper.
- Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.
Chicken and Sugar Snap Pea Stir Fry
Serves 4 to 6 For the marinade 1 teaspoon cornstarch 1 teaspoon light soy sauce 1 teaspoon vegetable oil 2 chicken breasts, sliced into strips Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. And toss in the chicken. Set it aside.
For the stir fry 1/3 cup chicken broth 1/2 tablespoon cornstarch 1/2-pound sugar snap peas (trimmed and washed) 1 tablespoon oil 1 clove garlic (minced) 1 tablespoon Mirin rice wine 1 tablespoon light soy 1 teaspoon oyster sauce 1/2 teaspoon sesame oil ½ teaspoon salt Fresh ground white pepper 1/8 teaspoon sugar Steamed rice for serving
- Mix 1/3 cup of chicken broth with cornstarch into a slurry and set aside.
- Heat a wok or large skillet over high heat, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don’t move the pieces) for about 60 seconds until browned on one side. Next, give the chicken a quick stir and add the green garlic and snap peas. Add the Mirin wine around the rim of the wok to deglaze and stir everything together.
- The pods should be just starting to turn bright green now. Add the soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, add the slurry, and stir fry for 30 seconds, until the sauce is thick enough to coat a spoon. Serve over steamed rice
Seared Shrimp with Blood Orange Buerre Blanc
Serves 4 For the Buerre Blanc 4 blood oranges 1/4 cup dry white wine 1 shallot, minced 2 tablespoons white-wine vinegar 12 tablespoons unsalted butter, cut into pieces Salt and pepper
- Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
- In a small saucepan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
- Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
- Add another tablespoon of butter before the previous piece has completely melted until you have used all the butter. Stir in the chopped fruit segments and season with salt and pepper.
- If you wish, you may add some of the whole segments upon serving.
Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.
For the Shrimp 2 pounds U15 shrimp, peeled, deveined, and blotted dry Salt and pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1 tablespoon finely chopped chives for garnish
- Season the scallops with salt and pepper.
- Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the shrimp, and cook without moving them for 11/2 to 2 minutes.
- Turn the shrimp and cook another 2 minutes until the shrimp just turns pink on each side.
- Spoon some of the buerre Blanc onto the plate, and top with the shrimp, sprinkling with a few chopped chives for garnish.
Blood Orange Bundt Cake
Serves 8 This cake works every time; I make it with whatever citrus I have on hand, so try it with lime, lemon, or grapefruit. 2 3/4 cup all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup unsalted butter, softened to room temperature 2 1/2 cups sugar 1 teaspoon vanilla extract or paste 1 tablespoon grated blood orange zest 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh blood orange juice
- Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla and zest if using.
- Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and juice together, add the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow it to cool for EXACTLY 10 minutes. Allow it to cool.
- Pour the icing over the cake when the cake is cooled.
- The cake keeps at room temperature for up to 5 days, then freezes for about 2 months.
Orange Glaze 1 1/2 cups confectioners’ sugar 2 to 3 tablespoons fresh blood orange juice
- Whisk the juice into the sugar and drizzle over the cooled cake.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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