Farmer’s Market Box October 19th, 2023
This week’s local produce and featured farms:
- Italian Cipollini Onions – Schaner Farms
- San Marzano Tomatoes – Beylik Family Farms
- Satina Potatoes – Weiser Family Farms
- Spinach – Tamai Family Farms
- Broccolini – JR Organics
- Baby Bunch Carrots – JR Organics
- Watermelon Radish – Valdivia Farms
- Cilantro Roots – Fresno Everegreen
- Golden Russet Bosc Pear – Penryn Orchard
- Ambrosia Melon – Munak Ranch
- Cameo Apples – See Canyon Apple Orchards
Farmer’s Market Box Recipes
San Marzano Salsa
Makes 2 to 3 cups
½ cup coarsely chopped cipollini onion ½ cup coarsely chopped cilantro 1 jalapeno pepper, seeded, cored, and coarsely chopped. 1 garlic clove 2 cups cored and coarsely chopped San Marzano tomatoes. ¼ cup extra virgin olive oil ½ teaspoon ground cumin ½ teaspoon dried Mexican oregano ¼ cup lime juice
- Put the onion, cilantro, jalapeno, garlic, and tomatoes into a blender, and pulse on and off till chunks of the vegetables are still discernable—or puree if you prefer.
- Film the bottom of a skillet with oil, add the tomato mixture, stir in the cumin and oregano, and toss in the oil for 3 to 4 minutes, until blended. Stir in the lime juice, allow to cool, and store in an airtight container in the refrigerator for up to 10 days.
- The salsa is ready to be served with chips, to be used as a garnish over grilled meats, and chicken, or in a casserole.
Marcella Hazan’s Butter Tomato Sauce
Serves 4 to 6 Marcella Hazan was the Godmother to authentic Italian cuisine being introduced to the US in the early 1970’s. Her recipes are classics, nothing fussy, just straight goodness derived from the ingredients. This sauce is one of her most requested recipes and for good reason. It is not only delicious once it’s made, but you can also freeze it if you have a glut of tomatoes, this is a genius recipe to keep up your chef’s coat sleeve. The original recipe calls for one onion, halved, I’m using the cipollini in this one since they are sweeter, you’ll need all the onions in your box for this.
2 cups cored and chopped San Marzano tomatoes, in addition to their juices. 5 tablespoons unsalted butter ¼ pound cipollini onions, peeled and cut in half Salt
- Combine the tomatoes, their juices, the butter, and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Adapted from The New York Times recipe collection.
Cipollini Pear Condiment
Makes about 2 cups This is a delicious condiment to serve on a cheese board, or as a partner for roasted chicken or pork. It makes a great gift at the holidays, too.
3 tablespoons unsalted butter ¼ pound cipollini onions, peeled and finely chopped 1 pound russet bosc pears, peeled, cored, and finely chopped. ¼ cup brown sugar 1/4 cup pear nectar (or apple cider) 1/3 cup white wine vinegar 1 teaspoon dried thyme leaves
- In a skillet, heat the butter, add the onions, and cook for 5 to7 minutes until beginning to caramelize. Add the pears, and sugar, and cook another 5 minutes, until the pears lose some of their liquid.
- Add the nectar, vinegar, and thyme leaves, and simmer for 15 to 20 minutes until thickened. Taste for seasoning, adding more sugar, or vinegar. Cool, cover and refrigerate for up to 2 weeks. The condiment can also be frozen in zip-lock bags for about 2 months.
Crudites with Spinach Dip
Serves 4 to 6
1 Bloomsdale Spinach, washed and spun dry 1/2 cup sour cream 1/2 cup mayonnaise ¼ cup finely chopped cipollini onions 1 tablespoon chopped fresh dill leaves. 1/4 cup finely chopped cilantro. 2 garlic cloves, minced. 1/4 teaspoon Tabasco 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup freshly grated Parmigiano Reggiano cheese. Watermelon radishes, cleaned, and thinly sliced for serving. Orange carrots, cleaned and cut into matchsticks for serving.
- Finely chop the spinach and add to a mixing bowl.
- Add the remaining ingredients and stir to blend.
- Season to taste with salt and pepper. Serve the dip with crudités and crackers.
- The dip would also be delicious over roasted or steamed potatoes.
Individual Bacon Wrapped Corn and Spinach Quiche
12 slices thick cut bacon 2 tablespoons unsalted butter 1 medium shallot, thinly sliced 1 cup corn, either cut from the cob, or frozen and defrosted. 1 bunch spinach washed and spun dry. salt and pepper 1/8 teaspoon grated nutmeg 8 large eggs 1/2 cup heavy cream 2 1/2 cups grated Gruyere cheese (or imported Swiss)
- Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
- Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
- In a skillet, melt the butter, sauté the shallot, for 3 to 4 minutes until the shallot is softened.
- Add the corn and spinach, season with salt and pepper, and nutmeg. Saute until the spinach is wilted.
- Transfer to a bowl and cool completely.
- In a mixing bowl whisk together the eggs, cream, and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
- Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.
- Cook’s Note: Sharp white cheddar cheese is a good substitute here for the Gruyere.
Serves 4 to 6
6 cups finely diced ripe ambrosia melon Juice and grated zest of 1 lime 1 tablespoon minced Japanese pickled ginger 1 tablespoon minced chives 2 cups, arugula, washed and spun dry 2 tablespoons extra-virgin olive oil ½ tablespoon rice vinegar 4 ounces finely crumbled ricotta salata Ground black pepper
- Place melon in a bowl, fold in lime juice and zest and add the ginger and half the chives.
- Place the arugula in a separate bowl and toss with 1 tablespoon of the oil and the vinegar.
- Arrange dressed arugula on a serving plate.
- Pile melon mixture in the center of the serving platter.
- Toss the cheese with the remaining chives and place in a small mound on top of the melon. Drizzle a little of the remaining olive oil on the cheese, and sprinkle with freshly ground black pepper to serve.
Cold Melon Soup
6 cups chopped Melon. 1 1/2 cups orange juice 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 2 tablespoons honey Pinch ground nutmeg 8 mint leaves 1/4 teaspoon salt Crème fraiche, or Greek style yogurt
- In a blender, combine the melon, orange, lemon and lime juices and puree. Add the honey, nutmeg, and mint, and puree again. (depending on your blender, you may have to do this in batches—no worries)
- Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.
Broccolini with Gremolata
1 bunch broccolini, chopped. 3 tablespoons extra virgin olive oil 2 garlic cloves, minced. Grated zest of 1 orange 1 tablespoon grated lemon zest Salt and pepper 1/4 cup finely chopped parsley.
- Steam the broccolini for 2 to 3 minutes until crisp/tender. Heat the oil add the garlic and zests, and swirl for 1 minute.
- Add the broccolini and toss to coat. Season with salt and pepper, add the parsley, and serve.
Broccolini with Pasta and Sausage
Serves 4 to 6
1/2-pound bulk Italian sausage 2 tablespoons extra virgin olive oil 2 garlic cloves, minced. Pinch red pepper flakes. 1 bunch broccolini chopped. 1/4 cup chicken or vegetable broth 1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water. 1/2 cup grated Parmigiano Reggiano
- In a large skillet, cook the sausage, breaking up any large pieces, until it is no longer pink. Transfer to a plate, wipe out the pan, add the oil, swirl the garlic and red pepper flakes in the pan, add the broccolini to the pan with the broth, and simmer for 2 to 3 minutes, until the broccolini is tender. Add the sausage to the pan, and season with salt and pepper.
- When the pasta is cooked, add it to the skillet, tossing to coat, adding pasta water to create a creamy sauce.
- Add 1/2 of the cheese and continue to toss until the sauce is creamy. Serve the pasta garnished with the remaining cheese.
Melting Satina Potatoes
Serves 4 to 6
1 pound Satina potatoes, peeled. 6 tablespoons butter, melted. 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup chicken broth 2-3 cloves garlic, minced. 2 tablespoons fresh chopped Italian parsley
- Preheat oven to 425 degrees. Line a baking sheet with silicone or aluminum foil.
- In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
- Cut potatoes into 3/4- to 1-inch-thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on a prepared baking sheet.
- Roast potatoes for 15 minutes. Turn the potatoes, return to oven and roast for an additional 15 minutes.
- Remove potatoes from oven and turn one more time.
- Add the broth and garlic to the pan and return to oven.
- Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve warm.
Roasted Potatoes Provencal
One pound Satina potatoes, scrubbed, and cut into quarters. 4 cloves garlic, chopped. 1/4 cup freshly squeezed lemon juice. 1/3 cup extra virgin olive oil. 2 tablespoons Dijon mustard 1/2 teaspoon dried oregano 1/2 teaspoon salt Freshly ground black pepper 1/4 cup water
- Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the garlic, lemon juice, olive oil, mustard, dried oregano, salt, and several grinds of black pepper, and whisk to combine.
- Add the potatoes to the bowl and toss to coat.
- Transfer the mixture to the baking dish, pour in the water, cover with aluminum foil, and bake until the potatoes are tender, about 45 minutes.
- Uncover, and bake until the liquid in the dish has evaporated and the potatoes are brown and crispy—about 15 to 20 minutes.
1 bunch orange carrots 1 small shallot finely diced. 2 tablespoons lemon juice 1 garlic clove, minced. 3 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons thinly sliced chives
- Peel carrots and cut into fine julienne. Place in a medium bowl.
- Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil.
- and season with salt and pepper.
- Lightly salt carrots, add vinaigrette and toss well. Let marinate.
- for 5 to 10 minutes. Taste and adjust seasonings. Serve garnished with chives.
Carrot Breakfast Cake
Serves 8 This cake is a standout for breakfast or brunch; I’ve even made it gluten free using King Arthur Flour’s gluten free flour or Cup4Cup.
¾ cup canola oil ½ cup firmly packed light brown sugar ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla paste or extract 1 cup all-purpose flour 1½ teaspoons ground cinnamon ½ teaspoon baking powder ¼ teaspoon salt 1 cup shredded carrot ½ cup drained crushed pineapple ½ cup chopped pecans ½ cup sweetened flaked coconut
- Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
- Bake for 25 minutes.
- Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.
For the Crumble ½ cup sweetened flaked coconut ⅓ cup chopped pecans 1½ tablespoons firmly packed light brown sugar 1 tablespoon all-purpose flour 2s tablespoons unsalted butter, melted.
- In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.
Pickled Watermelon Radishes
Makes 2 cups
2 cups julienne watermelon radish 1 cipollini onion, finely chopped. 1/2 cup seasoned rice vinegar (or other vinegar) 1/8 cup sugar (start with this amount - you can always add more if you feel it's necessary.) 1 1/2 teaspoons salt
- Place the radish slices and onion in a large bowl or pack them into a jar. In another bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved.
- Pour the pickling mixture over the sliced radish and onion until they’re fully covered.
- Cover and refrigerate at least 8 hours or overnight before serving.
- Any leftover radishes will keep in the fridge for up to 1 week.
Pear Upside Down Cake
Serves 6 to 8 This beautiful cake is a showstopper---you can freeze it after it’s baked and store for 6 weeks. Keep it in the baking dish, then warm it up in a 350-degree oven for 15 minutes before unmolding. It’s spectacular at Thanksgiving.
For the Pears 4 tablespoons unsalted butter 1/4 cup firmly packed brown sugar. 2-3 medium firm Bosc Pears peeled cored and sliced 1/2-inch thick
- Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
- In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
- Arrange the pears in the pan in a pattern and set aside.
For the Cake 1/12 cups unbleached all-purpose flour 1-3/4 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/2 cup whole milk 1-1/2 tsp. vanilla paste or extract. 1/2 cup unsalted butter, softened. 1 cup packed light brown sugar. 2 large eggs
- In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
- In another bowl, stir the milk and vanilla together. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high.
- speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add.
- the brown sugar. Increase the speed to high and continue to mix until lightened in texture.
- and color, 2 to 3 minutes total.
- Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning, and ending with the flour.
- Scrape down the sides of the bowl and transfer the batter to the cake pan.
- Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
- Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
- Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake at room temperature.
Pear Mascarpone-Stuffed French Toast w/ Spiced Pear Sauce
Serves 8 to 10
For the Pear Sauce This sauce is equally delicious on cake, or over ice cream.
1/4 cup unsalted butter, melted. 1/2 cup firmly packed brown sugar. 1 pound firm pears, peeled, cored, and diced. 1 cup pear nectar 1/2 teaspoon ground cinnamon Pinch ground nutmeg
- In a large skillet heat the butter, and sugar, until the sugar melts.
- Add the pears, nectar, cinnamon, and nutmeg.
- Simmer until the pears are softened. Set aside. If you are making this ahead it will keep in the refrigerator for up to 5 days, or frozen for 2 months.
For the French Toast 1/2 cup light brown sugar 1 teaspoon ground ginger 2 to 3 ripe pears, peeled, cored, and sliced. 6 large eggs 1 cup heavy cream 1/2 cup granulated sugar 1/8 teaspoon ground nutmeg 2 tablespoons brandy 6 cups torn challah or egg bread. 1 cup mascarpone cheese 1/4 cup cinnamon sugar
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a bowl whisk together the brown sugar, ginger, pears, eggs, cream, granulated sugar, nutmeg, and brandy.
- Add the challah or egg bread and press down to soak the bread.
- Transfer half of the mixture to casserole dish. Spread the mascarpone on the bread mixture, and top with the remaining bread mixture. Sprinkle with the cinnamon sugar, cover and refrigerate at least 8 hours, or overnight.
- Preheat the oven to 350 degrees. Allow the casserole to come to room temperature, set onto a baking sheet to catch any drips and bake covered for 30 minutes, uncover, and bake another 15 minutes until the casserole is puffed and golden. Allow to rest for 15 minutes to set up, serve in a pool of the warm pear sauce.
Warm Apple Cake with Caramel Pecan Sauce
Serves 8 This cake is a great desert, that can be warmed in the oven while you are eating dinner.
2 cups unsalted butter, softened. 2 cups sugar 4 large eggs 1 tablespoon vanilla extract 3 cups unbleached all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 5 medium-size cameo apples, peeled, cored, and finely chopped. 1 cup chopped pecans. 1 tablespoon vanilla extract
- Preheat the oven to 350° F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
- In the bowl of an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
- Beat in the eggs, one at a time, until blended.
- Add the flour, baking soda, and spices and beat until just incorporated.
- Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
- Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
- Set the pan on a rack to cool.
- Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.
Caramel Pecan Sauce
Makes 2 cups
4 tablespoons unsalted butter 1 cup pecan halves 1 cup firmly packed dark brown sugar. 1 cup heavy cream 1/4 cup Bourbon (optional)
- In a saucepan, heat the butter, and toast the pecans in the butter.
- Add the sugar and cook until the sugar is melted.
- Add the heavy cream and stir until the mixture begins to boil. Boil for 1 minute.
- Add the bourbon if using and serve the sauce warm over the cake with vanilla ice cream.
Braised Chicken with Apples
Serves 4 to 6
1/2 cup unsalted butter Salt and pepper 6 boneless skinless chicken breasts ¼ pound cipollini onions, thinly sliced into 1/2 moons 4 cameo apples, peeled, cored, and cut into wedges. 1/4 cup firmly packed brown sugar. 2 teaspoons finely chopped fresh thyme. 1/2 cup apple cider 1/2 cup chicken broth 1/4 cup heavy cream (optional) Salt and pepper
- In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
- Melt the remaining butter, and sauté the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes.
- Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
- Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.
Makes about 1 ½ cups
1 bunch cilantro washed and spun dry, tough stems removed (keep tender stems) and chopped. 4 garlic cloves 1/3 cup pine nuts or almonds 1/8 to 1/4 cups freshly grated Parmesan Pinch red pepper flakes. 2 teaspoons lemon juice 1/4 cup extra-virgin olive oil, more as needed. 1/4 tablespoon salt Freshly ground black pepper
- In a blender or food processor, put the cilantro, garlic, nuts, and Parmesan.
- Pulse on and off 4 to 5 times to break up the ingredients.
- Add the pepper flakes and lemon juice.
- With the machine running add the oil, until a paste forms. Stir in the salt and pepper and season accordingly.
- Put the pesto into an airtight jar, float a bit of oil onto the top and refrigerate for up to 7 days, or freeze for up to 2 months.
- Use the pesto as a drizzle over grilled meats and poultry or stir it into sour cream for a quick sauce over vegetables or use it to flavor sauces. It’s great on crostini, too.