Farmers’ Market Box April 20th, 2023
This week’s local produce and featured farms:
- Red Russian Kale – Terra Madre
- Japanese Sweet Potatoes – Fresno Evergreen
- Persian Cucumbers – Dassi Farms
- Pea Tendrils – Her Produce
- Broccoli – Suncoast Farms
- Star Ruby Grapefruit – Polito Farms
- English Peas – Tutti Frutti Farms
- Fennel – Tamai Family Farms
Farmers’ Market Box Recipes
Pink Grapefruit Bars
Serves 6 2 cups all-purpose flour ½ cup confectioner’s sugar 1 teaspoon salt 1 cup unsalted butter melted and cooled 1 1/2 cups granulated sugar 2/3 cup fresh grapefruit juice 1/4 cup unbleached all-purpose flour 1 teaspoon baking powder 4 large eggs ½ teaspoon salt
- Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray
- In a bowl, combine the flour, sugar, salt, and drizzle in the butter, mixing with a fork, until crumbly.
- Press into the baking dish and bake for 12 to 15 minutes until beginning to turn golden.
- While the crust is baking, whisk together the sugar, juice, flour, baking powder, eggs, and salt. Pour over the crust and bake another 20 to 25 minutes until set. Cut into bars while still hot, cool completely and dust with confectioner’s sugar before serving. The bars will keep in the fridge for up to 4 days and freeze for about 2 months.
Seared Shrimp with Grapefruit Buerre Blanc
Serves 4 For the Buerre Blanc 3 grapefruits ½ cup grapefruit juice 1 teaspoon grapefruit zest 1/4 cup dry white wine 1 shallot, minced 2 tablespoons white-wine vinegar 12 tablespoons unsalted butter, cut into pieces Salt and pepper
- Cut away the peel and pith from the grapefruit 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.
- 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, orange, 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 shrimp 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.
Serves 4 One bunch red Russian kale, washed, spun dry, tough stems removed, and cut into 1/-2inch ribbons 1/4 cup extra virgin olive oil One 1/2-inch slice pancetta, finely diced 4 garlic cloves, sliced Pinch red pepper flakes 1/3 cup chicken or vegetable broth Salt and pepper
- Bring 4 quarts of salted water to a boil and blanch the greens in the water. Drain thoroughly and set aside.
- In a large skillet, heat the oil, and cook the pancetta until crispy. Add the garlic and red pepper, and saute until the garlic is translucent.
- Add the greens, and broth, and simmer for 15 minutes, turning frequently, until the liquid in the pan is absorbed.
- Season the greens with salt and pepper and serve
Red Russian Kale Salad
Serves 4 Kale salads benefit from being tossed about 15 to 20 minutes before serving, the dressing will soften the kale.
1 bunch Red Russian Kale, washed, spun dry and tough stems removed, and chopped 1 sweet apple, cored and cut into ½-inch dice 3 ounces sharp cheddar cheese, cut into ¼-inch dice 1 garlic clove, crushed 3 tablespoons apple cider vinegar 1 tablespoon honey 1/3 cup extra virgin olive oil ¼ cup grated Parmigiano Reggiano cheese 2 tablespoons coarsely chopped toasted almonds for garnish
- In a salad bowl, combine the kale, apple, and cheddar cheese.
- In a small bowl, whisk together the garlic, vinegar, honey, and oil. Toss the salad with the dressing, add the Parmigiano, and toss again. Garnish the salad with toasted almonds and serve.
Miso Maple Glazed Smashed Japanese Sweet Potatoes
Serves 4 1-pound Japanese sweet potatoes, scrubbed 2 tablespoons white miso paste 3 tablespoons maple syrup 2 tablespoons rice wine (Mirin) 1 tablespoon soy sauce 3 tablespoons vegetable oil
- Prick the potatoes with the sharp end of a paring knife and put the potatoes into the microwave for 8 minutes until they are tender. (Alternatively, you can steam them for 10 minutes)
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment paper.
- In a bowl, whisk together the remaining ingredients.
- Pour half of the miso mixture onto the baking sheet. Take the potatoes and put them on the baking sheet, using an oven mitt, press down on the potato to flatten it. Do this for all the potatoes, then glaze the tops with the remaining miso glaze.
- Roast for 20 to 30 minutes until the potatoes are crispy. Serve hot.
Japanese Sweet Potato Curry
Serves 4 to 6 1 tablespoon vegetable oil 2 teaspoons mild curry powder 2 large boneless, skinless chicken breasts, cut into bite-size pieces 1 bunch Russian red kale, tough stems removed, cut into 1/2-inch ribbons 2 Japanese sweet potatoes, peeled and cut into bite-size pieces 2 cups chicken stock 2 cups coconut milk 1/4 cup finely chopped cilantro or Italian parsley 2 to 3 cups steamed Basmati rice for serving
- In a large skillet, or wok, heat the oil, and saute the curry powder for 1 minute. Add the chicken and cook until the chicken is white all over.
- Add the kale, and saute until the kale begins to soften.
- Add the sweet potatoes, stock, and coconut milk.
- Simmer for 15 to 20 minutes, until the potatoes are softened, and the kale is wilted.
- Season with salt and pepper, garnish with cilantro and serve over rice.
Quick Pickled Cucumbers
Serves 4 4 small firm Persian cucumbers, peeled or scrubbed, sliced ⅛-inch thick 1 tablespoon sugar 1½ teaspoons fine sea salt 1 tablespoon rice vinegar
- Slice cucumbers ⅛-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
- In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.
Cucumber Yogurt Sauce
Makes about 3 cups 1-pound Persian cucumbers, peeled, seeded, and finely chopped 1/2 teaspoon salt 2 1/2 cups plain yogurt 2 cloves garlic, minced 1/4 cup chopped fresh dill 2 teaspoons distilled white vinegar 2 tablespoons olive oil 1/2 teaspoon white pepper 1 cup crumbled Feta cheese
- Put the cucumber in a colander and toss with the salt. Drain for 30 minutes.
- In a medium-size bowl, whisk together the yogurt, garlic, dill, vinegar, oil, and pepper until blended.
- Drain the cucumber and fold into the yogurt mixture.
- Stir in the feta, at this point, cover and refrigerate for at least 2 hours and up to 4 days.
- Stir before serving cold. This sauce is delicious with cold seafood, grilled chicken, or lamb.
Sauteed Pea Tendrils
Serves 2 1bunch pea tendrils, washed spun dry and chopped 3 tablespoons vegetable oil 2 garlic cloves, finely chopped Salt and pepper 2 teaspoons sesame oil
- In a wok or large skillet heat the oil, swirl the garlic in the oil for 30 seconds until fragrant, add the pea tendrils and saute until wilted.
- Season with salt and pepper, and drizzle with sesame oil before serving.
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
Fennel and Grapefruit Salad
Serves 4 One fennel bulb, wispy ends trimmed, and thinly sliced 2-star ruby grapefruits, peel and pith removed, sliced into 1/2-inch slices, and then cut into half moons 8 ounces fresh mozzarella 1/2 cup extra virgin olive oil 2 to 3 tablespoons grapefruit juice 1 tablespoon honey 1 teaspoon finely chopped oregano Salt and pepper
- Arrange the fennel, grapefruit, and mozzarella in a decorative pattern on a serving platter.
- In a bowl, whisk together the oil, juice, honey, and oregano. Season with salt and pepper and pour over the salad. Serve at room temperature.
Sauteed English Peas with Mint
Serves 4 2 tablespoons unsalted butter 1/2-pound English peas, shelled 2 tablespoons finely chopped mint Salt and pepper
- In a skillet, heat the butter over medium heat, add the peas, and saute for 4 to 5 minutes until the peas are tender. Stir in the mint, season with salt and pepper, and serve.
Pasta with Ham and Peas
Serves 4 to 6 One pound penne pasta cooked 2 minutes short of al dente, saving some of the hot pasta water 4 tablespoons unsalted butter 1 pound shelled English peas ¼ cup finely chopped onion ¼ pound boiled ham, thinly sliced into julienne, or ½ inch dice 1/3 cup heavy cream 1/3 cup grated Parmigiano Reggiano
- In a large skillet, heat 2 tablespoons of butter, add the peas and 1/3 cup water. Bring to a boil and simmer for 5 minutes until the peas are almost tender.
- In another skillet, heat the remaining butter, add the onion and saute until the onion is translucent. Add the ham and transfer the cooked peas, and saute for about 5 minutes. Add the cream and simmer another 2 minutes. Season with salt and pepper. Add the hot pasta, and half of the cheese, tossing to combine. Add some of the pasta water if the sauce seems dry.
- Serve garnished with the remaining cheese.
Roasted Broccoli with Lemon and Parmigiano
Serves 4 1 bunch broccoli, cut into florets ½ cup extra virgin olive oil Salt and pepper 4 garlic cloves, sliced 2 teaspoons lemon zest 2 tablespoons lemon juice 1/3 cup grated Parmigiano Reggiano
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, combine the broccoli, ½ of the oil, salt, pepper, and garlic, tossing to combine.
- Spread the mixture onto the baking sheet and roast for 20 to 25 minutes, until crisp/tender.
- While the broccoli is roasting combine the remaining oil, zest, and lemon juice together.
- When the broccoli is crisp/tender, transfer to a serving bowl, toss with the lemon juice mixture, and sprinkle with the cheese before serving hot.
Broccoli Cheddar Soup
Serves 4 to 6 4 tablespoons unsalted butter 1 pound broccoli cut into florets; stems chopped ½ cup chopped sweet yellow onion ½ cup finely chopped carrot Salt and pepper 3 tablespoons all-purpose flour 4 cups chicken or vegetable broth 1/2 cup heavy cream 2 cups shredded sharp cheddar cheese Few drops Tabasco
- In a Dutch oven, heat the butter, add the broccoli, onion, and carrots, and saute until the onion is translucent, about 5 minutes.
- Sprinkle with the flour and cook for 2 minutes.
- Gradually add the broth and bring to a boil. Simmer for 5 to 10 minutes until the broccoli is tender. Season with salt and pepper.
- Remove from the heat add the cream and cheese, and stir until the cheese is melted, add a few drops of Tabasco, and keep warm on the stove top.
Serves 4 to 6 1-pound cucumbers, scrubbed, and finely diced (about 4 cups) 1 basket Sungold tomatoes, halved 4 cups diced stale bread 2 spring onions, finely chopped using the white and tender green parts 1/2 cup pitted, chopped Kalamata olives 1 cup crumbled Feta 1/2 cup red wine vinegar 2 garlic cloves, minced 1 teaspoon sugar 1/4 cup chopped opal basil 2/3 cup extra virgin olive oil
- In a large salad bowl, combine the cucumbers, tomatoes, bread, onions, olives, and Feta.
- In a small bowl, whisk together the vinegar, garlic, sugar, herb of choice and olive oil.
- Pour over the salad, toss to coat, and let sit at room temperature for at least 2 hours before serving at room temperature.
Sungold Pasta Salad
Serves 4 to 6 One pound Fusilli or farfalle pasta, cooked 2 minutes short of al dente 1 basket Sungold tomatoes, halved 2 cups finely diced cucumber ½ cup finely diced red onion 1 cup finely diced fennel 1 cup shredded Asiago cheese 1 cup packed opal basil, thinly sliced 1/4 cup red wine vinegar 2 garlic cloves minced 1/2 teaspoon dry mustard 1/2 cup extra virgin olive oil Salt and pepper
- In a large salad bowl, combine the cooled pasta, tomatoes, cucumber, red onion, fennel, cheese, and basil.
- In a small bowl, whisk together the vinegar, garlic, dry mustard, and oil. Season with salt and pepper and pour over the salad, toss to coat. Serve at room temperature.
- If you decide to make this ahead, double the amount of dressing, saving some to re-toss the salad after it’s been in the fridge. The pasta will drink in all the dressing while in the refrigerator.