Farmers’ Market Box April 13th, 2023

April 11, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Honey Pepper Roasted Yams with Yogurt Sauce

Serves 4 to 6

1-pound red yams, scrubbed and cut lengthwise into 6 to 8 wedges 
2tablespoons honey
2 teaspoons crushed red-pepper flakes
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
2/3 cup Greek-style yogurt
¼ cup fresh lime juice
1/3 cup finely chopped leek, using the tender green and white parts, for garnish

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
  2. In a large bowl, combine the yams, honey, red pepper, oil, salt, and pepper. 
  3. Spread onto the prepared baking sheet and roast for about 35 minutes, until the wedges are crispy. 
  4. While the yams are roasting, whisk together the yogurt, lime juice and leeks.  Season with salt and pepper.
  5. Transfer the yams to a serving platter and drizzle with the yogurt sauce, serve warm. 

Beans and Greens

Serves 6
Wondering what to do with the rind from Parmigiano Reggiano?  It is totally edible but can be rock hard.  I store mine in a Ziplock bag in the freezer and then use them in soups, sauces, stews, and side dishes. Once cooked, they are chewy, and add a delicious flavor to dishes.  

4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch red Russian kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans or cannellini beans
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)
  1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant. 
  2. Add the kale and toss to coat in the oil.
  3. Add the beans, broth, and rind (if using) and simmer, covered for 20 minutes, remove the cover, and cook another 10 minutes, until the beans are tender. 
  4. Season with salt and pepper and serve drizzled with olive oil.

Cottage Pie with Garnet Yam Mash

Serves 4

3 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
2 ribs celery, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves minced
1 1/2 teaspoons dried thyme
1/2 teaspoon dried whole sage leaves, crumbled
2 tablespoons tomato paste
1 1/2 pounds ground beef (20%lean)
3 tablespoons all-purpose flour
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
2 cups beef broth
1 bay leaf
1 cup peas, either fresh from the pod, or frozen and defrosted.  
  1. Preheat the oven to 350 degrees. 
  2. In a Cast Iron Skillet, or other oven proof, deep skillet (at least 2 1/2-inch side) heat the butter, and saute the onion, celery, carrots, garlic, thyme, sage, and tomato paste for 4 to 5 minutes until the onion begins to turn translucent. 
  3. Add the ground beef, breaking up any large pieces and sautéing until the beef is no longer pink. 
  4. Sprinkle the flour over the ground beef and vegetables and cook for 2 to 3 minutes. 
  5. Gradually add the wine, Worcestershire, and beef broth, stirring until the mixture comes to a boil. 
  6. Add the bay leaf, simmer, uncovered for 30 minutes, until the vegetables are tender.
  7. Add the peas, and cook another 5 minutes if using fresh, or turn off the heat, remove the bay leaf, taste for seasoning, and adjust using salt and pepper. 
For the Garnet Yam Mash

1 pound garnet yams, peeled, and cut into chunks
4 tablespoons unsalted butter
2 to 4 tablespoons whole milk, 1/2 and 1/2 or heavy cream
1/2 cup grated sharp white cheddar cheese
  1. Put the yams into salted water to cover and bring to a boil.  Simmer for 15 to 20 minutes until tender. 
  2. Drain, and mash with 2 tablespoons of butter, and some milk until smooth.  Stir in 1/2 of the cheese, taste for seasoning, and adjust.  You want a stiff mash here. 
  3. Spread the mash over the cottage pie, smoothing the top and sprinkle with the remaining butter cut into bits and cheese.
  4. Bake 25 to 30 minutes until the casserole is bubbling and the cheese is bubbling.  Allow the casserole to rest for 10 minutes before serving.  

Cook’s Note: All the components can be made ahead separately and refrigerated for up to 2 days, then bring to room temperature before baking. 

Panna Cotta with Prosecco Kumquat Sauce

Serves 6

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1-pound kumquats, thinly sliced and seeded
  1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil. 
  2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender.  Cool completely.
  3. Serve over ice cream, cake, or panna cotta. 
Vanilla Panna Cotta

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream
  1. Sprinkle the gelatin over the cold water. 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.
  2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4-ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours.  Serve with kumquat syrup.

Kumquat Vinaigrette

Serves 4

1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
  1. In a blender, combine the ingredients, and blend until pureed.  Season with salt and pepper. 
  2. The dressing will keep in the refrigerator for up to 5 days. 

Warm Farro Salad with Roasted Beets and Feta cheese

Serves 6

2 cups pearlized farro
1 bunch beets, tops removed and saved
1/2 cup extra virgin olive oil
Beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped leek, using only the tender green part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 tangerines, peeled and broken into segments
1 cup crumbled feta cheese
  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.  Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice.  Put the beets into a salad bowl and set aside.
  2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender.  Drain thoroughly and add the beets to the bowl.
  3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl. 
  4. Add the leek to the salad bowl. 
  5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil.  Season with salt and pepper.
  6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing. 
  7. Serve warm or at room temperature. 
  8. If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days.  Remove from the refrigerator at least 90 minutes before serving to bring to room temperature.    

Beet Carpaccio Salad with Buratta

Serves 4 to 6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
One head red leaf lettuce, washed and spun dry
3 cara cara oranges, peel and pith removed, and thinly sliced
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.  Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife. 
  2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl. 
  3. In a mixing bowl, whisk together the vinegar, oil, and basil.  Season with salt and pepper. 
  4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour. 
  5. Put the lettuce leaves onto salad plates.  Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Garnish with car acara oranges and drizzle with the remaining dressing and serve. 

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 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, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper 
  1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute for 3 to 4 minutes until wilted. 
  2. If the skillet is dry add a bit of water or broth, to help wilt the greens. 
  3. Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.

Fennel and Orange Caprese Salad

Serves 4

1 fennel bulb
4 Cara Cara oranges, peel and pith removed; sliced 1/2-inch thick
8 ounces fresh mozzarella, sliced
2 tablespoons finely chopped oregano (see note)
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper
  1. Remove the root end and wispy fronds of the fennel, thinly slice, and alternate on a serving platter with the oranges and mozzarella. 
  2. Sprinkle the fennel and oranges with oregano.
  3. In a small bowl, whisk together the vinegar and olive oil.  Season with salt and pepper and serve at room temperature. 
  4. Oregano is the traditional herb used in this salad on the island of Sicily; you can of course substitute your favorite herb here, basil works well, as well as sage and Italian parsley. 

Celery Root and Apple Slaw

Serves 4
Celery root needs to be peeled before cooking.  If the leaves are attached they can be used as well; wash and spin dry.  You can use them as you would celery in soups, stews, and salads.  

1 celery root, trimmed, peeled, and shredded
¼ cup sugar, plus extra for seasoning
Salt and pepper
½ cup extra-virgin olive oil
3 tablespoons cider vinegar, plus extra for seasoning
2 tablespoons Dijon mustard
2 stalks celery, sliced thin on bias
2 Honeycrisp apples, peeled, cored, and cut into 1/8-inch matchsticks
½ cup crumbled gorgonzola cheese
½ cup Italian parsley, coarsely chopped
  1. Toss celery root with sugar and 1 teaspoon salt in large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes.
  2. Meanwhile, whisk oil, vinegar, mustard, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.
  3. Transfer celery root to salad spinner and spin until excess water is removed, 10 to 20 seconds.
  4. Transfer celery root to bowl with dressing. Add celery, apples, cheese,
  5. and parsley to bowl with celery root and toss to combine. Season with salt, pepper, extra sugar, and/or extra vinegar to taste. Serve immediately.

Celery Root Gratin

Serves 4

1 ½ cups heavy cream
1 ½ cups milk
2 garlic cloves, sliced
1 sprig thyme
2 tablespoons (1/4 stick) unsalted butter
2 leeks, white and pale green parts only, thinly sliced into ½ moons
Salt and pepper
4 large Yukon gold potatoes, scrubbed, and thinly sliced 
1 celery root, peeled, and thinly sliced
1 ½ cups cups grated Gruyère
½ cup grated Parmigiano Reggiano
  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. In a large skillet, heat the cream, milk, garlic, thyme, butter, and leeks, and cook for 3 minutes. 
  3. Add the potatoes and celery root, and cook for about 6 to 8 minutes, until the vegetables are almost cooked.  Discard the thyme sprig and season with salt and pepper.
  4. In a small bowl, combine the cheeses. 
  5. Transfer half of the potato mixture to the baking dish, sprinkle with ½ of the cheeses, top with the remaining potatoes, and sprinkle with the remaining cheese. 
  6. Bake covered for 20 minutes, uncover, and bake another 15 to 20 minutes until the top is golden brown and the casserole is bubbling. 

Celery Root, Fennel, and Apple Soup

Serves 6

2 tablespoons unsalted butter
2 leeks, finely chopped using the tender green and white parts
1 fennel bulb, bulb halved, cored, and cut into ½-inch dice
Salt and pepper
6 garlic cloves, minced
2 teaspoons minced fresh thyme or ¾ teaspoon dried
2 tablespoons all-purpose flour
½ cup dry white wine
4 cups chicken or vegetable broth
1 celery root peeled and cut into ½-inch dice
12 ounces red potatoes, unpeeled, cut into ½-inch dice
1 Golden Delicious apple, peeled and shredded
1 bay leaf
¼ cup heavy cream
  1. Melt the butter in Dutch oven over medium heat. Add leeks, fennel pieces, and 1½ teaspoons salt and cook until vegetables are softened, 5 to 7 minutes.
  2. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 2 minutes. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.
  3. Stir in broth, celery root, potatoes, apple, bay leaf, and orange zest and bring to boil. Reduce heat to low, partially cover, and simmer gently until stew is thickened and vegetables are tender, 35 to 40 minutes.
  4. Off heat, discard bay leaf. Puree 2 cups of soup and cream in blender until smooth, about 1 minute, then return to pot. Season with salt and pepper to taste and serve.

Orange Upside Down Cake

Serves 8

    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar    
    2 Cara Cara oranges, peel and pith removed, and sliced 1/4-inch thick
  1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
  2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
  3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 
For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice 
2 cups heavy cream, whipped stiffly for garnish
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add vanilla and orange oil, if using.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 
  5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
  6. Transfer the cake pan to a rack and allow it to cool for EXACTLY 10 minutes.
  7. Turn the cake out onto a serving platter and serve at room temperature. 
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.    

Grilled Shrimp with Fennel and Orange Salad

Serves 4

2 Cara Cara orange, peel and pith removed
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1 tablespoon minced fresh basil
¼ cup extra-virgin olive oil
Salt and pepper
12 Jumbo shrimp, peeled and deveined
Old Bay seasoning
2 teaspoons pink peppercorns, crushed
  1. Quarter the oranges, then slice crosswise into ¼-inch-thick pieces.
  2. Toss orange, fennel, basil, and 3 tablespoons oil in bowl and season with salt and pepper to taste; set aside for serving.
  3. Pat the shrimp dry with paper towels, sprinkle with Old Bay and thread onto doubled 12-inch metal skewers, 4 shrimp per doubled skewer. Brush with the remaining 1 tablespoon oil and season with peppercorns, salt, and pepper. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  4. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times.
  5. Place skewers on grill and cook covered, turning until the shrimp are pink, about 2 minutes per side.   Serve over the salad.

Soy Orange Glazed Chicken

Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
6 boneless skinless chicken breasts
Salt and pepper
¾ cup orange juice
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch
⅛ teaspoon cayenne pepper
  1. In a large skillet, heat the butter and oil, season the chicken with salt and pepper and brown the chicken in the pan, about 4 minutes to a side (they will not be cooked through, but you want a nice browning)
  2. Remove to a plate and cover with aluminum foil. 
  3. In a large measuring cup whisk together the juice, honey, soy sauce, cornstarch, and cayenne. 
  4. Pour into the pan and bring to a boil.
  5. Add the chicken back into the pan, and simmer for 5 minutes until the chicken is cooked through.  Serve the chicken over rice, or mashed potatoes. 

Gem Avocado Ice Cream

  1. Peel and pit the avocado.
  2. Add the avocado, lime juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill for 4 to 6 hours.
  3. Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Avocado Green Goddess Dressing

Makes about 2 cups

1 cup mayonnaise
1/2 cup Greek style yogurt
2 ripe avocados, peeled, seeded, and cut into quarters
1/2 cup finely chopped leeks, using the white and tender green parts
1 cup packed fresh basil
2 garlic cloves, minced
2 teaspoons Worcestershire
1 teaspoon salt
1 teaspoon freshly ground black pepper
  1. Combine all the ingredients in a food processor or blender, and puree.  Season with salt and pepper.  Cover and refrigerate for up to 5 days. 
  2. The dressing is delicious over sturdy salad greens, as a dip for raw vegetables, served with tortilla chips, or as a dressing for pasta or potato salad. 

English Pea Saute

Serves 4

2 tablespoons extra virgin olive oil
¼ pound pancetta finely diced
½ cup finely chopped leeks, using the white and pale green parts
1 pound shelled English peas
¼ cup water or broth
Salt and pepper
  1. In a large skillet, heat the oil, add the pancetta, and cook until crispy. 
  2. Remove any excess oil from the pan, add the leeks and peas, and saute for 5 minutes. 
  3. Add the water or broth and cook another 3 minutes until the peas are tender.  Season with salt and pepper and serve. 

Crostini with Pea Pesto

For the Crostini
Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
  1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet. 
  2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.  
  3. Remove it from the oven and allow it to cool. 
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month. 
For the Pesto
1 to 1 1/4 cup shelled English peas
1 garlic clove
1/4 cup grated Parmigiano Reggiano 
1/3 cup extra virgin olive oil
Salt and pepper
  1. In the bowl of a food processor combine the peas, garlic, and cheese. 
  2. Pulse on and off 4 to 5 times to break up the peas. 
  3. With the machine running add the oil, until a paste forms.
  4. Season with salt and pepper.  The pesto will keep refrigerated for up to 1 week, or frozen for up to 6 months. 
  5. The pesto is delicious served on crostini, as bruschetta, stirred into rice, or tossed with pasta.  It’s also delicious if you add a bit more oil to drizzle over grilled seafood (think salmon) or chicken. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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