Farmers’ Market Box April 6th, 2023
This week’s local produce and featured farms:
- Sugar Snap Peas – Tutti Frutti
- Fennel – Gloria Tamai
- Red Yams – Fresno Evergreen
- Rainbow Chard – Fresno Evergreen
- Murcott Tangerines – Regier Family Farm
- Pea Tendrils – Milliken Familly Farms
- Arugula – Her Produce
- Shanghai Bok Choy – Her Produce
Farmers’ Market Box Recipes
Sweet and Savory Yam Hash
Serves 4 to 6 6 slices bacon, cut into 1/2-inch dice 1 cup finely onion 2 tablespoons unsalted butter 1 pound Garnet yams, peeled, and cut into 1/2-inch dice 1 teaspoon minced fresh thyme Salt and pepper 6 large eggs
- In a large skillet, cook the bacon until it is crisp. Remove the bacon and all but 2 tablespoons of the bacon drippings from the pan, and saute the onion in the bacon drippings, until they are wilted.
- Add the butter, yams, and thyme, cover the skillet, and cook for 10 minutes, turn the potatoes, and cook another 10 minutes. At this point, the potatoes should be crispy on the outside and creamy on the inside.
- Season with salt and pepper. Add the bacon back to the skillet, crack the eggs over the hash, season the eggs with salt and pepper and cook until the eggs are done to your preference.
- Serve immediately.
Sautéed Sugar Snap Peas
Serves 2 to 4 2 tablespoons extra virgin olive oil 2 ounces finely chopped pancetta 1/2 cup finely onion 1/2 pound sugar snap peas, ends trimmed Salt and pepper
- In a large skillet, cook the pancetta in the olive oil until crispy. Add the onion, and saute until translucent.
- Add the sugar snaps, season with salt and pepper, and toss in the pan until the sugar snaps are crisp/tender. Serve immediately.
Sautéed Sugar Snap Peas and Corn
Serves 6 2 tablespoons unsalted butter 1/2 cup finely chopped spring onion, using the white and tender green parts 1 pound sugar snap peas 1 1/2 cups fresh or defrosted frozen corn kernels Salt and pepper
- In a large skillet over medium heat, melt the butter. Cook the onion, stirring, until it begins to caramelize, 10 to 15 minutes.
- Add the peas and corn and cook for another 4 to 5 minutes, tossing and sautéing until the peas are softened.
- Season with salt and pepper and serve.
Braised Fennel Gratin
Serves 4 One Fennel bulb, wispy ends removed, and root end trimmed 2 spring onions, thinly sliced using the white and tender green parts 1 1/2 cups milk 1/2 cup heavy cream Salt and pepper 1/2 cup shredded Gruyere cheese 1/4 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray.
- Thinly slice the fennel on a mandoline. Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil.
- Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheese, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown. Let the gratin rest for 5 minutes before serving.
Serves 4 This is a simple breakfast/brunch dish from the Southern Mediterranean. You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving. 1/4 cup extra virgin olive oil 2 garlic cloves, minced 2 purple spring onions, finely chopped 6 sage leaves, finely chopped Pinch red pepper flakes (make it hotter with a bit more if you prefer) 1 bunch broccolini, tough stems removed, and finely chopped 2 medium Yukon gold potatoes, cut into 1/2-inch dice 1/4 cup vegetable or chicken broth 1/2 cup tomato puree Salt and pepper 4 large eggs 1 cup crumbled goat or Feta cheese
- In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften, about 2 minutes. Add the broccolini and toss in the garlic oil mixture.
- Add the potatoes and toss again. Saute for 5 to 6 minutes until the broccoli beings to soften, and the potatoes begin to color.
- Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes. (At this point you can cool, cover, and refrigerate overnight if desired)
- Preheat the oven to 400 degrees.
- Make 4 depressions into the vegetable mixture and slide the eggs into the depressions. Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference. 5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.
Broccolini Mac and Cheese
Serves 8 For the Topping 1 garlic clove, minced 3 Tbs. unsalted butter, melted 2 cups coarse fresh breadcrumbs Salt and freshly ground black pepper 2 Tbs. finely grated Parmigiano-Reggiano or pecorino 2 tablespoons finely chopped Italian parsley
- Combine the ingredients in a small bowl and set aside while making the mac and cheese.
For the Macaroni 4 Tbs. unsalted butter 2 Tbs. olive oil 2 garlic cloves, minced 1/2 cup finely chopped onion 1/4 cup all-purpose flour 2 cups chicken or vegetable broth 11/2 cups whole milk 2 cups finely shredded Italian Fontina cheese 3/4 cup crumbled soft goat cheese A few drops Tabasco, salt to taste 1-pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente 1 bunch broccolini, finely chopped
- Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the broccolini, and saute for 2 to 3 minutes until wilted.
- Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
- Whisk in the cheese, and season with Tabasco and salt.
- Place the macaroni in a bowl and pour in the broccolini cheese sauce. Stir to blend.
- Transfer to the prepared baking dish and spread the topping over the top of the casserole.
- Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
- Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.
Pea Tendril Risotto
Serves 4 to 6 3 tablespoons extra virgin olive oil 1 garlic clove, minced 1 bunch pea tendrils, tough stems removed, and chopped Salt and pepper 1/4 cup unsalted butter 1 tablespoon extra-virgin olive oil 1 medium shallot, finely chopped 1 1/2 cups arborio rice 1/2 cup dry white wine (pinot grigio, sauvignon Blanc) 4 to 5 cups chicken or vegetable broth, kept simmering on the stove top 1/4 cup goat cheese 1/4 cup grated Parmigiano Reggiano cheese Salt and pepper
- In a skillet, heat the oil and swirl the garlic in the skillet for 30 seconds, until fragrant.
- Add the pea tendrils and saute until wilted. Season with salt and pepper. Set it aside.
- In a saucepan heat 2 tablespoons of butter with the oil.
- Saute the shallot for 2 to 3 minutes until softened.
- Add the rice and toast the rice in the pot.
- Add the wine and allow it to evaporate a bit.
- Add a ladle of the broth and stir until the broth is almost evaporated.
- Repeat this process until the rice is almost al dente.
- Add the goat cheese and the remaining butter. ‘
- Remove from the heat, add the goat cheese and Parmigiano, and season with salt and pepper.
- Serve the risotto garnished with the pea tendrils.
Tangerine Pound Cake
Serves 6 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 tangerine zest 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh tangerine 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.
- 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.
Tangerine Icing 1 1/2 cups confectioners’ sugar 2 to 3 tablespoons fresh tangerine juice
- Whisk the juice into the sugar and drizzle over the cooled cake.
Asian Chopped Salad
Serves 4 1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons 2 medium carrots, shredded on the large holes of a box grater 2 cups chopped sugar snap peas, ends trimmed 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 garlic clove, minced 2 tablespoons sugar 1/2 cup vegetable oil 2 teaspoons sesame oil 2 teaspoons sesame seeds for garnish
- In a salad bowl, combine the bok choy, carrots, snap peas, scallions, tangerines, and chicken.
- In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
Shanghai Pork with Bok Choy Slaw
Serves 6 For the Pork One 6-pound boneless pork shoulder 1 cup white sugar 1 cup salt 7 tablespoons brown sugar
- Put the pork onto a cutting board. In a bowl, combine the sugar, salt, and brown sugar, and rub all over the meat. Wrap in plastic wrap and refrigerate at least 6 hours or overnight.
- Put the meat into a slow cooker (or alternatively preheat the oven to 300 degrees, and roast for 6 hours) and cook on high for 5 hours or on low for 10 hours, until the pork is fork tender.
- Remove from the slow cooker and measure out 2 cups of the broth skimming off any fat.
- Remove the fat from the meat, and shred, covering with aluminum foil.
For the Sauce 1/4 cup vegetable oil 2 ½ cups thinly sliced torpedo onion, using the red and white parts ½ cup peeled, minced fresh ginger 1/4 cup light soy sauce 2 teaspoons sherry vinegar 2 cups pork juice 1/4 cup hoisin sauce
- In a saucepan, heat the oil, saute the onion, ginger, and garlic until fragrant, about 1 minute. Add the soy sauce, vinegar, pork juice, and hoisin sauce.
- Simmer for 10 minutes, until thickened. Taste for seasoning and adjust using more soy sauce.
For the Slaw One Shanghai bok choy, washed, spun dry, root end trimmed, and cut into 1/2-inch ribbons 2 torpedo onions, thinly sliced 1 bunch baby purple carrots, julienned 2 tangerines, peeled, segmented, and chopped 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 2 teaspoons sugar 1/4 cup tangerine juice 2 tablespoons vegetable oil Salt and pepper 2 tablespoons toasted sesame seeds, for garnish
- In a salad bowl, combine the bok choy, onions, carrots, and tangerines.
- In a small bowl whisk together the vinegar, sesame oil, sugar, tangerine juice, and vegetable oil. Season with salt and pepper.
- Toss with the slaw, and garnish with toasted sesame seeds. The slaw will keep in the refrigerator for up to 24 hours.
To Serve Ten to twelve 6-inch flour tortillas Shredded pork Sauce Slaw
- Heat the tortillas, and fill with pork, some sauce, and slaw, wrapping the tortilla around the filling.
- Any leftover pork and sauce can be refrigerated for up to 5 days or frozen for up to 6 months.
Soy Glazed Shanghai Bok Choy
Serves 2 2 tablespoons vegetable oil 2 garlic cloves, minced 1 teaspoon grated ginger 1/4 cup soy sauce or Tamari 1/2 cup chicken or vegetable broth 2 Shanghai bok choy, root end removed, washed, spun dry and cut into 1-inch pieces 2 teaspoons sesame seeds for garnish Toasted sesame oil for garnish
- In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
- Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze. The bok choy is done with the root end is tender. Serve sprinkled with sesame seeds and drizzled with sesame oil.
Farro and Arugula Salad
Serves 6 1 cup pearlized farro 1 cup apple cider 2 teaspoons salt, more as needed 2 bay leaves ½ cup extra-virgin olive oil ¼ cup rice vinegar ½ cup shaved Parmigiano Reggiano ½ cup toasted pine nuts 1 bunch arugula, washed, spun dry and tough stems removed ½ cup finely chopped basil ½ cup finely chopped mint leaves Salt and pepper
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer.
- Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, vinegar, and a pinch of salt. Add farro, cheese and pine nuts and mix well.
- Just before serving, fold in arugula, herbs, and season with salt and pepper.
Tangerine Olive Oil Cake
Makes one 9-inch round cake 1 1/3 cup extra virgin olive oil 1 1/4 cup whole milk 3 large eggs 2 teaspoons grated tangerine rind 1/4 cup tangerine juice 1 1/2 cups chopped tangerine segments 2 cups all-purpose flour 1 3/4 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder
- Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
- Add the flour, sugar, salt, soda, and powder. Beat until just combined.
- Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
- Transfer the cake to a rack to cool for 30 minutes.
- Invert the cake onto the rack and let cool completely before serving.
Swiss Chard and Artichoke Dip
Serves 6 2 tablespoons extra virgin olive oil 2 garlic cloves, minced 2 teaspoons grated lemon zest 2 shallots, finely chopped 1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons One 10-ounce package frozen artichoke hearts, defrosted and chopped 2 tablespoons lemon juice 2 cups mayonnaise 1 1/2 cup shredded imported Swiss cheese 1/2 cup grated Parmigiano Reggiano One round loaf unsliced sourdough bread
- Preheat the oven to 350 degrees.
- In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
- Add the Swiss chard, and saute until the chard is wilted.
- Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
- Cool the mixture.
- In a bowl, whisk together the mayonnaise and cheeses. Add the Swiss chard mixture and stir to blend.
- Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.
Swiss Chard “lasagna”
Serves 6 This is a great way to use up the stalks from Swiss chard. 1 bunch Swiss Chard, stalks cut, washed, and spun dry 1/4 cup extra virgin olive oil 3 tablespoons all-purpose flour 1 cup chicken or vegetable broth 1 cup milk 1/8 teaspoon freshly grated nutmeg 1 cup grated cheese Parmigiano Reggiano 1 cup grated Pecorino Romano 1/4-pound Prosciutto di Parma, finely chopped 1/4 cup chopped parsley salt and pepper
- Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature.
- Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
- In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and saute until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.
- Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.
Serves 4 4 tablespoons extra-virgin olive oil 1/4 cup golden raisins 1 shallot, thinly sliced 2 garlic cloves, thinly sliced ⅛ teaspoon red pepper flakes 1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons 1/4 cup chicken or vegetable broth Salt and pepper ¼ cup grated Parmigiano Reggiano ¼ cup sliced almonds, toasted
- In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
- Add the chard, saute until they are just wilted.
- Add the broth, and simmer until the broth has evaporated. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
French Butter Lettuce Salad
Serves 2 to 4 1 head French butter lettuce, washed and spun dry ¼ cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard Salt and freshly ground pepper, to taste 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 tablespoon chopped Italian parsley
- Put the lettuce into a salad bowl.
- In a small bowl whisk together the oil, vinegar, mustard, season with salt and pepper.
- Toss the salad with the dressing and serve.