Farmers’ Market Box May 4th, 2023
This week’s local produce and featured farms:
- Red Bunched Carrots – McGrath Family Farms
- Fava Beans – Mendoza Farm
- Arugula – Tamai Family Farms
- Russian Fingerling Potatoes – Weiser Family Farms
- Spring Onions – Schaner Farms
- Basil – Her Produce
- Little Gem Lettuce – The Garden Of..
- Valencia Oranges – Polito Family Farms
Farmers’ Market Box Recipes
Red Carrot Cake with Orange Cream Cheese Frosting
Serves 8 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 red carrots One 8-ounce can crushed pineapple (do not drain) 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, 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. Cupcakes 30 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.
Orange 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 1 teaspoon orange extract 1 teaspoon vanilla paste or extract Orange juice as needed
- Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extract, 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.
Braised Red Carrots with Whipped Goat Cheese
Serves 4 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 3 garlic cloves, crushed 2 tarragon sprigs 1 thyme sprig 1 bay leaf 2 tablespoons honey 2 tablespoons apple cider vinegar 1/2 cups chicken or vegetable stock 1 bunch red carrots, peeled, tops removed, and cut into 1-inch pieces 6 ounces goat cheese, softened Salt and pepper
- In a large skillet, heat the butter, and oil, add the garlic, tarragon, thyme, bay leaf, honey, vinegar, and stock, bring to a boil. Add the carrots, and simmer for 5 to 7 minutes until the carrots are tender.
- While the carrots are braising, whip the goat cheese with the salt and pepper.
- Spread the goat cheese over a serving platter. When the carrots are tender remove them from broth with a slotted spoon. Reduce the cooking liquid by boiling it, drizzle some of the reduction over the carrots, and serve warm.
Fava Bean Mint Pesto
Makes about 1 cup A sure sign of spring in the Mediterranean, this delicious pesto can be spread on crostini, stirred into pasta, or risotto. 1/2-pound fava beans 2 teaspoons almonds, roughly chopped 1/2 teaspoon lemon zest 1 garlic clove 1⁄4 cup finely grated Parmigiano-Reggiano 1⁄4 cup loosely packed mint leaves 1/4 cup extra virgin olive oil 1 tablespoon lemon juice Salt and pepper
Fava beans come in a pod. Slit the pod with a knife or your fingernail and remove the beans from the pod. The beans will have a membrane covering them. If the favas are small, about the size of your little fingernail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside. The favas are now ready to be used in soups, salads, and pastas.
- Put the fava beans, almonds, lemon zest, garlic, cheese, and mint into a food processor.
- Pulse on and off to break up the garlic and almonds.
- With the machine running, add the oil, until the mixture forms a pasta.
- Stir in the lemon juice, and season with salt and pepper.
- Transfer to an airtight container, pour a bit of olive oil over the top to seal, and refrigerate for up to 1 week, or freeze for up to 3 months.
Pasta with Fava Beans and Spring Onions
Serves 4 1 pound fava beans, shelled 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 3 spring onions, finely chopped, using the white and tender green parts 1 cup fresh peas, or frozen and defrosted 1-pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water Salt and pepper 1/2 cup grated Parmigiano Reggiano
- Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.
- In a small skillet, heat the oil and butter, add the green onions, and saute for 1 minute. Add the fava beans, and peas, and saute for 2 to 3 minutes.
- Drain the pasta, add to the skillet, and toss with 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.
Serves 4 to 6 Next week, Prince Charles will be crowned King of England, the first coronation in over 70 years. The British held a contest when his mother Queen Elizabeth was crowned, and the winning dish was coronation chicken, a cold chicken curried salad which has survived to this day. Brittons were encouraged to have community lunches and serve the winning recipe. This year, Prince Charles chose this coronation quiche including fava beans, spinach, and cheddar. Brittons all over the country will be eating this quiche when he is crowned on Saturday. The original recipe (that won) only had 1 cup of cheese, and I’ve added more cheese, because you can never have enough. (I think I’d like to try this with Cotswold cheddar with chives.) One 10-inch pie crust 2 tablespoons unsalted butter 1 tablespoon chopped fresh tarragon 1 cup packed spinach, chopped ½ cup cooked fava beans ½ cup whole milk ¾ cup heavy cream 2 large eggs 1 1/2 cups shredded sharp cheddar
- Preheat the oven to 400 degrees and coat the inside of a 9-inch quiche pan with non-stick cooking spray. Lay the pie crust into the prepared pan.
- In a skillet, heat the butter, saute the tarragon, spinach, and fava beans, until the spinach has wilted. Season with salt and pepper. Cool completely
- In a mixing bowl, whisk together the milk, cream, and eggs. Stir in the cooled vegetables and pour into the Pie crust. Sprinkle with the cheese and bake for 30 t0 35 minutes until the center is barely set. Allow the quiche to cool for at least 30 minutes before serving.
You can certainly sub in chard if that is what’s fresh in your garden for this one.
Mediterranean Arugula Salad
Serves 6 One cup pearlized farro 1/2 cup sliced spring onion using the white and tender green parts 2 garlic cloves, minced 1 (15.5 ounce) can chickpeas (garbanzo beans), drained and rinsed ¼ cup olive oil ¾ teaspoon salt 2 tablespoons fresh lemon juice ½ cup drained, chopped roasted red bell peppers (from jar) One bunch arugula, washed, spun dry and chopped ½ cup feta cheese, crumbled 12 pitted kalamata olives, halved lengthwise 2 tablespoons coarsely chopped fresh basil Salt and pepper
- Bring 2 ½ cups water or broth to a boil, add the farro and cook for 20 minutes, or until tender. Drain the farro thoroughly and put into a salad bowl to cool.
- When the farro is cooled, add the remaining ingredients, tossing to combine. Season with salt and pepper and serve at room temperature. If you want to make the salad ahead, you can cover it and refrigerate for up to 24 hours. Bring the salad out at least 1 hour before serving.
Fingerling Potato Salad
Serves 4 to 6 1 pound fingerling potatoes, scrubbed 3 ribs celery, finely chopped 1 spring onion (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.
Steamed Potatoes with Blue Cheese Butter
Serves 4 1 pound fingerling 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.
Creamy Spring Onion Dressing
Serves 4 Little gem lettuce, washed spun dry and chopped ½ cup julienne red carrot 1/2 cup mayonnaise 1/2 cup Greek Style yogurt 1/4 cup lemon juice Grated zest of 1 lemon 2 spring onions, chopped, using the white and tender green parts 1 garlic clove Salt and ground black pepper
- Put the lettuce and carrots into a salad bowl.
- In a blender or food processor, blend the mayonnaise, yogurt, lemon juice, zest, onions, and garlic, until pureed. Season with salt and pepper.
- Dress the salad and serve.
- The dressing will keep in the refrigerator for up to 1 week, use it to make pasta or potato salads, as a dip for steamed shrimp or crab, or as a sauce for chicken or seafood.
Ginger Spring Onion Sauce
Makes about 1 cup 2 cups thinly sliced spring onions 1/4 cup finely minced peeled fresh ginger 1/4 cup vegetable oil 1/4 cup light soy sauce 1 tablespoon sherry vinegar 1 teaspoon honey 1/2 teaspoon salt Ground black pepper
- Combine the spring onions, ginger, oil, soy, vinegar, honey, and salt in a bowl. Let the sauce sit for 15 to 20 minutes, tasting to correct the balance of the flavors. The sauce keeps refrigerated for up to 1 week.
- Serve the onion sauce with grilled seafood, chicken, or meat.
Smoked Salmon and Basil Pasta
Serves 4 12 ounces linguine, cooked 2 minutes short of al dente, reserving some of the hot pasta water ¼ cup unsalted butter 1 ½ cups shelled fava beans 1 spring onion, finely chopped using the white and tender green parts 1 Tablespoon finely grated lemon zest 3 Tablespoons fresh lemon juice 6 oz. smoked salmon, sliced into ½" strips 1/2 cup sour cream 1 cup basil leaves
- In a large saute pan, melt the butter, add the fava beans, onion, and lemon zest and saute until the onion is softened.
- Add the lemon juice, and salmon, and saute for another 2 to 3 minutes. Remove from the heat, whisk in the sour cream and basil leaves, and toss with the hot pasta, adding pasta water to create a creamy sauce. Season with ground black pepper and serve.
Chicken and Pasta with Sundried Tomato Pesto Sauce
Serves 6 The pesto in this recipe can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months. 2 tablespoons unsalted butter 2 chicken breasts, cut into bite sized pieces Salt and pepper 3/4 cups oil-packed sun-dried tomatoes, drained 3 medium-size cloves garlic, peeled ½ cup packed fresh basil leaves 1 cup freshly grated Parmigiano Reggiano cheese 1/3 cup olive oil 2 tablespoons balsamic vinegar 1/4 to 1/3 cup heavy cream 1-pound penne, farfalle, or other shaped pasta cooked 3 minutes short of al dente, saving some of the pasta water Salt and freshly ground black pepper
- In a large skillet, heat the butter, and saute the chicken until it is cooked through. Season with salt and pepper and keep warm.
- In a food processor, combine the tomatoes, garlic, basil, and 1/2 cup of Parmigiano and process for about 1 minute. With the machine running, gradually add the oil and vinegar and process until thoroughly incorporated. Scrape down the sides of the bowl and process for another 30 seconds.
- Season with salt and pepper, toss the pesto with the cooked chicken, add the cream, and hot pasta, and toss to coat.
- Season with salt and pepper and serve garnished with the remaining cheese.
Makes about 3 1/2 cups 2 cups fresh basil leaves 1 cup freshly grated Parmesan cheese 1/4 cup pine nuts 3 cloves garlic, peeled 1/2 cup olive oil
- In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl, and process again for another 30 seconds.
- Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil and stir before using.
Pesto Chicken with Balsamic Cream Sauce
Serves 4 4 boneless, skinless chicken breast halves, tender removed, and breast flattened to about ¼-inch uniform thickness ¼ cup prepared fresh basil pesto (refrigerated store-bought, or homemade) (think outside your sauté pan, and use cilantro, or sundried tomato pesto---they are all delish!) 2 tablespoons balsamic vinegar ½ cup heavy cream Salt and pepper
- Set a stainless steel or Scan pan skillet over medium high heat.
- Brush each side of the chicken with some of the pesto.
- Add the chicken to the pan and cook for about 1 minute. Turn the chicken and cook until the chicken is cooked through—about 90 seconds. (This will vary if the chicken is thicker or thinner)
- Remove the chicken from the pan, increase the heat to medium high and add the vinegar, stirring up the bits on the bottom of the pan.
- Add the cream and any juices from the platter. And cook until the sauce has thickened and coats the back of a spoon.
- Add the chicken back into the skillet and turn in the sauce, cooking for another minute. Taste salt and pepper and adjust. Serve the chicken over a bed of cooked orzo pasta, or your favorite pasta.
Valencia Orange Pudding
Serves 4 Graham cracker streusel 7 graham crackers 3 tablespoons sugar 1/2 teaspoon kosher salt 5 1/2 tablespoons unsalted butter, cubed, cold
- Break up the graham crackers with your hands and add to a food processor. Pulse until flour-like. Add the sugar and salt and pulse to combine. Evenly distribute the butter on top. Pulse until a cookie-like dough forms.
- Dump onto a plate and use your fingers to create lots of clumps. Freeze until completely firm.
- Meanwhile, preheat the oven to 325° F. Line a rimmed sheet pans with a silicone mat or parchment. When the streusel is mostly frozen, add it to the prepared sheet pan and bake for 15 to 20 minutes until firm, rotating halfway through. Cool completely before making the pudding.
Orange pudding 2 cups heavy cream 2/3 cup sugar 2 teaspoons finely grated orange zest, plus more for garnish 5 tablespoons fresh squeezed orange juice 1 pinch salt Orange slices for garnish
- Combine the heavy cream, sugar, and zest in a large pot. Set over high heat and bring to a boil. Adjust the heat to keep boiling for another 5 minutes.
- Turn off the heat and whisk in the orange juice and salt. Let cool for about 15 minutes.
- Add a layer of graham cracker streusel to the bottom of 4 ramekins or glasses or other single-serving dishes. Slowly pour the pudding on top, evenly dividing between the dishes.
- Chill until cold and set. Garnish with orange slices and serve with the rest of the streusel to sprinkle on top.
Makes about 12 1 cup all-purpose flour 3 tablespoons confectioners’ sugar 1/4 teaspoon salt 1/3 cup unsalted butter 1cup granulated sugar 2 large eggs 2 teaspoons grated orange zest 2/3 cup orange juice 2 tablespoons all-purpose flour 1/4 teaspoon salt Powdered sugar
- Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
- In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake for about 15 minutes or until light golden around the edges.
- In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
- Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar
Roasted Salmon with Hoisin Orange BBQ Sauce
Serves 6 Use this BBQ sauce with seafood, pork, or poultry. 6 tablespoons canola oil 2 1/2-pound salmon filet 2 cloves garlic minced 2 teaspoons peeled and grated fresh ginger Grated zest of 1 orange 1/2 cup hoisin sauce 1 cup soy sauce 1/2 cup fresh Valencia orange juice 1 cup ketchup 1/2 cup chicken broth 1 teaspoon toasted sesame oil 3 spring onions (white and tender green parts), thinly sliced on the diagonal, for garnish 1/2 cup sesame seeds for garnish
- Preheat the oven to 400 degrees. Put 4 tablespoons of oil into a 13-by-9-inch baking dish and lay the salmon on the oil.
- In a wide-bottomed saucepan or wok, heat the remaining canola oil over medium heat. Add the garlic, ginger, and orange zest and stir-fry until fragrant, about 1 minute. Add the hoisin, soy sauce, orange juice, ketchup, and broth and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
- Stir in the sesame oil and keep warm. Pour some of the sauce over the salmon in the baking dish and roast for 10 minutes per inch of thickness.
- When the salmon is done, (registering 150 degrees on an instant read meat thermometer) allow to rest for 5 minutes, serve the salmon with warmed sauce on the side and sprinkle with the onions and sesame seeds.
Marinated Sungold Caprese
Serves 4 to 6 One basket Sungold tomatoes, stems removed 8-ounce boccacini, drained 1 cup extra virgin olive oil 1 ½ teaspoons salt 1 teaspoon freshly ground black pepper ½ cup packed basil, thinly sliced 2 garlic cloves, sliced
- In a bowl, combine all the ingredients, and allow to marinate at room temperature for at least 2 hours.
- Serve with toothpicks, or thread onto toothpicks alternating the tomato and boccacini.
Pizza Pie Potatoes
Serves 4 1 pound fingerling potatoes 3/4 cup extra virgin olive oil 4 garlic cloves, minced 2 teaspoons dried oregano Salt and pepper 1 ½ cups Sungold tomatoes, thinly sliced 1 ball fresh mozzarella, thinly sliced 1/3 cup grated Parmigiano Reggiano
- Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
- Remove from the water and cool slightly.
- Preheat the oven to 400 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
- Thinly slice the potatoes and lay them into the baking dish.
- In a bowl, combine the oil, garlic, oregano, salt, and pepper.
- Drizzle some of the garlic oil over the potatoes.
- Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
Brussels Sprout Salad
Serves 4 to 6 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 small shallot, minced 1 tablespoon Dijon mustard 1 garlic clove, minced Pinch red pepper flakes 1 pound brussels sprouts, trimmed, halved, and sliced very thin salt and pepper ½ cup pine nuts, toasted
- In a large bowl, whisk together the oil, lemon juice, shallot, Mustard, garlic, and red pepper flakes.
- Add the sprouts and toss to coat. Season with salt and pepper and serve garnished with the pine nuts.
Brussels Sprout Gratin
Serves 4 to 6 1 pounds Brussels sprouts, trimmed and halved through stem 1 tablespoon vegetable oil Salt and pepper 2 tablespoons unsalted butter ¼ cup panko breadcrumbs ¼ cup finely chopped spring onion using the white part only 1 garlic clove, minced 1 tablespoon all-purpose flour 1 cup heavy cream 1/2 cup chicken broth ½ cup shredded Gruyère cheese 1/2 cup grated Parmesan cheese Pinch ground nutmeg Pinch cayenne pepper
- Preheat the oven to 400 degrees. Coat the inside of a 13 by 9-inch broiler-safe baking dish. Toss Brussels sprouts, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in prepared baking dish. Bake until sprouts are well browned and tender, 30 to 35 minutes. Transfer to wire rack and set aside to cool for at least 5 minutes or up to 30 minutes.
- Meanwhile, melt 1 tablespoon butter in medium saucepan over medium heat. Add panko and cook, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Wipe saucepan clean with paper towels.
- Melt the remaining 2 tablespoons butter in a now-empty saucepan over medium heat. Add shallot and garlic and cook until just softened, about 1 minute. Stir in flour and cook for 1 minute. Whisk in cream and broth and bring to boil over medium-high heat. Once boiling, remove from heat and whisk in 1/4 cup Gruyère, Parmesan, nutmeg, cayenne, 1/4 teaspoon pepper, and 1/8 teaspoon salt until smooth.
- Pour cream mixture over Brussels sprouts in baking dish and stir to combine. Sprinkle evenly with panko mixture and remaining 1/4 cup Gruyère. Bake until bubbling around edges and golden brown on top, 20 to 25 minutes until golden brown and bubbling.