Farmers’ Market Box June 15th, 2023
This week’s local produce and featured farms:
- Gaviota Strawberries – JR Organics
- Red Russian Kale –Terra Madre
- Spring Onions – Schaner Farms
- Cucumbers – JR Organics
- Valencia Oranges – Polito Family Farms
- Russian Fingerling Potatoes – Weiser Family Farms
- Nantes Carrots – Weiser Family Farms
Farmers’ Choice
- Lemon Verbena – Terra Madre
- Celery – Mendoza Farm
Farmers’ Market Box Recipes
Strawberry Shortcake Layer Cake
Serves 8 For the Vanilla Cake 3 cups cake flour (335g) 2 ¼ cups granulated sugar (450g) 1 ½ teaspoon baking powder ½ teaspoon baking soda ¾ tsp table salt 12 Tablespoons unsalted butter, melted and cooled until no longer warm to the touch see note ½ cup vegetable oil 1 cup sour cream 2 large eggs + 2 large egg yolks 2 teaspoons vanilla paste or extract ½ cup whole milk
- Preheat oven to 350F coat the inside of two 8” round pans with non-stick cooking spray and set aside.
- In a large mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt and whisk well to combine.
- Add melted butter and vegetable oil and stir well until thoroughly combined.
- Add sour cream, eggs, egg yolks, and vanilla extract and stir well.
- Stir in milk until completely combined. Scrape the sides and bottom of the bowl with a spatula and stir again to ensure the batter is uniform.
- Divide into prepared 8” pans and bake on 350F for 32-35 minutes or until the top springs back when lightly touched and a toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool cakes in their pans for 10 minutes, then run a knife around the sides to loosen from the pan and carefully invert onto a cooling rack and allow to cool completely before decorating.
For the Strawberries 3 cups cleaned berries, hull, and slice strawberries 1/2 cup sugar
- In a bowl, combine the berries and sugar stirring to blend. Set aside at room temperature for 1 hour. Drain the berries, saving the juices for brushing on the layers.
For the Mascarpone Crème 2 1/2 cups heavy cream 1/2 cup sugar 8-ounces mascarpone cheese 10 whole strawberries for garnish
- In an electric mixer, beat the cream and sugar until the cream is stiff. Add the mascarpone and beat again for 1 minute until combined. The crème can be refrigerated for up to 3 days, or frozen for 1 month.
To Assemble
- Split the cake layers in half horizontally, brush the bottom layer with some of the strawberry juice. Spread with a thin layer of mascarpone crème, and cover with strawberries. Continue till you are at the top layer.
- Brush the top layer with strawberry juice, then cover the top and sides of the cake with the remaining crème. Hull the strawberries, cut each whole strawberry in half and lay cut side down onto the cake in a pattern.
- At this point, the cake can (and should) be refrigerated for at least 4 hours, or up to 24 hours.
Mini Strawberry Cheesecakes
Makes 24 24 vanilla wafers Two 8-ounce packages cream cheese, softened 3/4 cup sugar 2 large eggs 1 teaspoon fresh lemon juice 1 teaspoon vanilla paste or vanilla extract 2 cups sliced strawberries 1/3 cup sugar
- Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
- With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla paste (or extract) and beat until smooth.
- Scoop the filling into the cupcake tins using a small cookie scoop, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let it cool to room temperature.
- Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 2 days or freeze for up to 2 months. Defrost before continuing.
- In a bowl, combine the strawberries and sugar, tossing to blend. Top each cheesecake with some of the berries before serving.
- Cook’s Note: Lots of variations here, use blackberries, blueberries, lemon curd, or your favorite jam.
Spinach Salad with Strawberries
Serves 4 1/2 cup rice vinegar 1/4 cup sugar 1/4 cup chopped red onion 1 teaspoons Dijon mustard 2 tablespoons poppy seeds 1/2 cup vegetable oil Two 10-ounce bags baby spinach 1 cup sliced strawberries
- In a medium-size bowl, whisk together the vinegar, sugar, red onion, mustard, poppy seeds, and oil until blended. At this point, you can cover and refrigerate for up to 4 days.
- When ready to serve, assemble the salad. Combine the spinach and strawberries in a large salad bowl and toss with some of the dressing, adding more to taste. Serve immediately.
Pasta with Shrimp and Kale Pesto
Serves 4 to 6 1/2 cup extra-virgin olive oil, plus more for serving 4 garlic cloves, smashed flat and peeled Grated zest of 1 lemon 1/2-pound large shrimp, peeled and deveined 1 bunch kale, thick ribs removed Salt and freshly ground black pepper 1 pound pasta, like pappardelle or rigatoni 1 to 2 tablespoons lemon juice
- Bring 8 quarts of salted water to a boil.
- In a large skillet, heat the oil, and saute the garlic over medium heat, until it gets soft, and begins to turn golden. Add the lemon zest and shrimp and toss the shrimp until they turn pink. Remove them from the skillet, and cover with aluminum foil.
- When the water is boiling add the kale, and cook until tender, about 4 minutes. Using tongs pull out the kale, and transfer to a blender.
- Add the pasta to the boiling water and cook 2 minutes short of al dente.
- Add the garlic and oil to the blender, with about 1/4 cup of boiling water.
- Blend until the mixture is a thick puree. Taste for seasoning adding salt and pepper as needed. Blend again, adding more pasta water if necessary. Transfer to the skillet, add the shrimp and toss to coat.
- When the pasta is cooked, toss with the shrimp and kale, adding some lemon juice and any additional hot pasta water to make a creamy sauce. Serve immediately.
Colcannon
Serves 4 to 6 1-pound Russian fingerling potatoes, peeled and cut into chunks 8 tablespoons unsalted butter 2 torpedo onions, green part only, minced 1 bunch Red Russian Kale (tough stems removed) 1 1/3 cups whole milk Salt and pepper Unsalted butter
- Put the potatoes into water to cover and bring to a boil. Simmer until tender, about 20 to 25 minutes.
- In a large skillet, heat the butter, and saute the onions for 2 to 3 minutes. Add the kale, and saute until the kale is wilted. Add the milk and keep warm.
- When the potatoes are tender, drain them thoroughly, and return to the pot. Add the kale and onion mixture to the pot and mash the potatoes.
- Season with salt and pepper and serve garnished with additional unsalted butter.
Fingerling Potato Salad
Serves 6 For this warm salad, it is fine to leave the skins on the potatoes, but if you prefer, you may remove the skins after the potatoes have cooked and cooled slightly. One-pound Russian fingerling potatoes 1 spring onion, finely chopped using the white and tender green parts 2 teaspoons Dijon mustard 1/4 cup white wine vinegar 1 garlic clove, minced 1/2 cup extra virgin olive oil Salt and pepper
- Put the potatoes into a steamer and steam for 45 minutes to one hour until tender when pierced with the tip of a sharp knife. Cool the potatoes for 45 minutes, they will still be warm at this point.
- If you have an insta-pot or pressure cooker, these potatoes will take 12 minutes on high, and a natural release.
- Cut the potatoes into bite sized pieces and add to a serving bowl with the onion.
- In another bowl, whisk together the mustard, vinegar, garlic, and olive oil.
- Season with salt and pepper.
- Pour over the potatoes in the bowl and toss to coat. Serve the potato salad at room temperature.
Spanish Tortilla
Serves 6 A non-traditional approach to a traditional Spanish dish. The tortilla is usually cooked on the stove top and then flipped to cook the other side. This is a safer and easier way to cook a tortilla. 1/4 cup extra virgin olive oil 2 spring onions, thinly sliced using the white and tender green parts 1-pound Russian fingerling potatoes, thinly sliced on a mandoline 6 large eggs Salt and pepper 1/4 cup finely chopped Italian parsley
- Preheat the oven to 325 degrees.
- In a 12-inch skillet, heat the oil, and saute the onions until they begin to turn translucent.
- Add the potatoes, season with salt and pepper. Saute frequently, until the potatoes begin to soften a bit.
- Whisk the eggs with salt and pepper, and pour over the potatoes, making sure the eggs penetrate the layers of potatoes.
- Put into the oven and bake for 15 to 20 minutes until the eggs are set and the potatoes are cooked through.
- Allow the tortilla to rest for 5 minutes before cutting it into wedges.
Greek Yogurt Cucumber Dip
Serves 4 to 6 2 cups Greek yogurt 2 tablespoons olive oil Grated zest of 1 lemon 2 tablespoons fresh lemon juice 3 tablespoons dill, chopped 1/4 cup finely chopped chives 2 cucumbers, peeled, seeded, and grated Salt and freshly ground black pepper 1 cup crumbled feta cheese
In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.
Farro Salad with Cucumbers and Tomatoes
Serves 6 to 8 1 cup pearlized farro 2 cups finely diced seeded cucumbers 2 cups finely chopped cherry tomatoes 1 spring onion, finely chopped using the white and tender green parts 1/2 cup finely chopped Italian parsley 1/4 cup red wine vinegar 2 garlic cloves, minced 2 tablespoons finely chopped mint 1 tablespoon honey 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese
- Bring 2 cups of water to a boil, add the farro, and cook until the farro is just al dente, between 20 and 30 minutes. Drain off any excess water and cool the farro.
- When the farro is cooled, add the cumbers, tomatoes, scallion, and parsley.
- In a bowl, whisk together the vinegar, garlic, mint, honey, and oil until thickened.
- Pour over the salad and toss to coat. Add the feta and toss again. Serve the salad at room temperature.
White Gazpacho
Serves 6 to 8 1 1/2 cups chicken stock 1 1/2 cups sour cream (or equivalent of yogurt) 2 cups cucumbers, peeled and diced 2 tablespoons white vinegar 1 large clove garlic, mashed 1 cup cherry tomatoes, cored and diced ½ cup finely chopped spring onion 1/4 cup chopped Italian parsley 1/2 cup diced yellow pepper 1/2 cup red bell pepper 1 avocado, peeled, pitted, and diced 2 teaspoons lime juice 2 ears white corn, cut from the cob 2 tablespoons chopped fresh cilantro ¼ teaspoon chipotle chili powder 1 cup toasted sliced almonds
- In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
- Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
- Do-Ahead: Chill for at least 4 hours or up to 24 hours.
- In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
- Serve the gazpacho garnished with the avocado corn mixture.
Creamy Spring Onion Dressing
Serves 4 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
- In a blender or food processor, blend the mayonnaise, yogurt, lemon juice, zest, onions, and garlic, until pureed. Season with salt and pepper.
- 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.
Bistro Carrot Salad
Serves 4 One bunch Nantes carrots, scraped, and shredded ½ cup finely chopped spring onion 2 tablespoons rice vinegar 1 tablespoon Dijon mustard 2 tablespoons honey 1/2 teaspoon ground cumin 1/3 cup extra virgin olive oil Salt and pepper 1/4 cup finely chopped Italian parsley
- Put the carrots and onions into a bowl.
- In a small bowl, whisk together the vinegar, mustard, honey, cumin, and oil. Season with salt and pepper.
- Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.
Roasted Fresh Catch with Orange Salsa
Serves 4 to 6 2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut, or seabass 1/2 cup extra virgin olive oil 3 garlic cloves, minced ¼ cup dry white wine 1/4 cup finely chopped Italian parsley 1/4 teaspoon ground pepper 1/2 teaspoon fine sea salt
- Preheat the oven to 400 degrees.
- Arrange the fish in a 13-by-9-inch baking dish.
- In a bowl, combine the remaining ingredients, and spread over the fish.
- Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving.
Orange Salsa
Makes about 2 cups This is a great condiment to serve with grilled chicken, seafood, or pork. 2 Valencia oranges, peel and pith removed, segmented, and chopped ½ cup chopped spring onion 2 garlic cloves, minced 1/4 cup finely chopped Italian parsley 1 jalapeno pepper, seeded and finely copped 1/4 cup extra virgin olive oil Salt
- In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.
Roasted Orange Chicken
Serves 4 to 6 8 boneless chicken breasts (skin on) 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1/2 cup finely chopped onion 1 cup orange juice 1/2 cup chicken broth 2 tablespoons honey 2 sprigs fresh thyme 1 teaspoon cornstarch mixed with 1 tablespoon water or orange juice salt and freshly ground black pepper 2 Valencia oranges, sliced into 1/2-inch half moons 2 tablespoons chopped Italian parsley
- Preheat the oven to 400 degrees.
- Sprinkle the chicken with thyme, oregano, salt, and pepper.
- In a large oven proof skillet, or Dutch oven, heat the oil and butter, add the garlic and onion, and saute for 1 minute. Brown the chicken skin side down, turn and brown on the other side.
- Add the juice, broth, honey, and rosemary. Bring to a boil, and transfer to the oven. Roast for 15 minutes until an instant ready meat thermometer inserted into the thickest part of the chicken registers 160 degrees.
- Remove the chicken from the sauce and cover with aluminum foil.
- Bring the sauce to a boil, add the cornstarch mixture, and bring to a boil.
- Season the sauce with salt and pepper, add the orange slices, and parsley. Remove the thyme sprigs.
- Pour the chicken on the platter and serve.
Coconut Carrot Soup
Serves 6 3 tablespoons butter ¼ cup spring onion, roughly chopped One bunch Nantes carrots, peeled and cut into 1/2-inch rounds 1 teaspoon peeled, grated fresh ginger ½ teaspoon ground cumin, to taste ½ teaspoon ground turmeric, to taste ½ teaspoon ground coriander, to taste Pinch cayenne pepper 2 cups chicken or vegetable stock 1 cup unsweetened coconut milk Juice from ½ lime Salt and freshly ground pepper 1/4 cup finely chopped Italian parsley
- In a Dutch oven, melt the butter, add the chopped onions, sprinkle with salt, stir to coat with butter. Add the carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock, bring the soup to a boil over high heat.
- Reduce the heat to medium and continue cooking until the carrots are tender, about 10 to 15 minutes.
- Using an immersion blender, purée the soup in the pot. Add the coconut milk, season with salt and pepper, add the lime juice and garnish with chopped parsley.
Caramelized Onion Kale Bread Pudding
Serves 4 to 6 2 cups day old bread, cut into cubes 1/4 cup extra virgin olive oil 1/4 cup unsalted butter 2 spring onions, thinly sliced, using the red and tender green parts 2 garlic cloves, minced 2 teaspoons sugar 1 bunch kale, tough stems removed, cut into 1/2-inch ribbons Salt and pepper 4 large eggs 1 cup heavy cream 1 cup shredded Gruyere cheese 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
- In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
- Add the kale, and saute until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
- In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
- Transfer to the prepared dish.
- Sprinkle with the cheese, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown. Allow the pudding to rest for 10 minutes before serving.
- Variation: Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.
Celery, Pecorino, and Walnut Salad
Serves 6 One head celery, root end removed, and chopped finely 1/3-pound imported Pecorino Romano, cut into fine dice 1 1/2 cups toasted walnuts, chopped 1/2 to 3/4 cup extra virgin olive oil Freshly ground black pepper
- In a salad bowl, combine the celery, pecorino, and walnuts.
- Toss with the oil, and season with salt and pepper.
Braised Celery Parmigiano
Serves 4 2 tablespoons extra virgin olive oil 3/4 cup finely chopped onion One 1/2-inch slice pancetta, cut into small dice One bunch celery, leaves removed, and stem end cut off, and stalks cut into 3-inch pieces 8-ounces canned chopped tomatoes Salt and pepper 1/4 cup finely chopped Italian parsley 1/2 cup grated Parmigiano Reggiano
- In a large skillet, heat the oil, and saute the onion until they begin to turn golden. Add the pancetta, and cook until the pancetta becomes crispy, about 5 minutes. Add the celery and tomatoes, season with salt and pepper. Cover the pan, and simmer for 30 minutes, turning occasionally, until the celery is tender.
- Add the parsley to the pan and stir to blend.
- Serve the celery warm or at room temperature garnished with Parmigiano.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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