Farmer’s Market Box October 26th, 2023
This week’s local produce and featured farms:
- Shallots Information – Schaner Farms
- Treviso Information – The Garden Of
- Torpedo Red Onions – Tutti Frutti Farm
- Salanova® Lettuces – The Garden Of
- Rainbow Bunch Carrots – The Garden Of
- Baby Bunch Turnips – Valdivia Farms
- Shinko Pears – Penryn Orchard
- Honeynut Squash – Tutti Frutti Farm
- Fuyu Persimmons – Country Rhodes Family Farm
- Sunchokes – Weiser Family Farms
- Winesap Apples – See Canyon Apple Orchards
Farmer’s Market Box Recipes:
Salanova and Treviso with Shallot Dressing
One head Salanova, washed and spun dry 1 Treviso, chopped, washed, and spun dry. ¼ cup finely chopped shallots ¼ cup red wine vinegar 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 teaspoon salt 2/3 cup extra virgin olive oil. Salt and pepper
- Put the Salanova and Treviso into a salad bowl.
- In a mixing bowl, combine the shallots, vinegar, lemon juice, mustard, and salt, and let stand for 5 minutes.
- Gradually whisk in the oil, till the dressing is thickened. Season with salt and pepper, dress the salad with the dressing, and refrigerate any leftover dressing.
Treviso and Orange Salad
One head Treviso, washed, spun dry and coarsely chopped. 2 tablespoons red wine vinegar 2 tablespoons orange juice 1/3 cup extra virgin olive oil. 1 teaspoon sugar Salt and pepper to taste 2 oranges, peel and pith removed, and segmented.
- Put the Treviso into a salad bowl. In a small bowl, whisk together the vinegar, orange juice, oil, sugar and season with salt and pepper.
- Pour a bit over the Treviso and toss to coat the leaves.
- Plate the salad and arrange the orange segments over the Treviso. Drizzle with a bit more dressing if desired.
Spicy Shrimp in Salanova Lettuce
Serves 4 A quick weeknight meal, you can substitute ground chicken or turkey for the shrimp if you would like.
3 tablespoons vegetable oil 2 teaspoons finely grated ginger 2 garlic cloves, minced. 1/8 teaspoon dried pepper flakes 1 shallot finely chopped. 1/2 cup finely chopped water chestnuts. 1 carrot coarsely grated. 1-pound medium shrimp, peeled and deveined, and coarsely chopped (leave whole if you would like to serve this over rice) 3 tablespoons soy sauce mixed with 1/2 teaspoon cornstarch. 1 tablespoon Mirin sweet rice wine 1 teaspoon Hoisin sauce One head Salanova lettuce, washed spun dry and separated into individual leaves. Chopped red torpedo onions for garnish.
- Heat the oil in a large sauté pan, heat the oil over medium high heat, and sauté the ginger, garlic, and pepper flakes for 30 seconds, until fragrant.
- Add the shallot, water chestnuts, and carrot, and strip fry until softened, about 2 minutes. Add the shrimp and stir fry the shrimp, until they are pink, and cooked through. Combine the soy sauce, cornstarch, mirin, and Hoisin, and pour into the pan. Stir until the mixture comes to a boil and thickens.
- Serve the shrimp in lettuce leaves, like tacos, and garnish with chopped red torpedo onions.
Baby Turnips with Miso Maple Butter
1/4 cup unsalted butter, softened. 1 teaspoon white miso 1 tablespoon maple syrup 1 red torpedo onion finely chopped. 1bunch baby turnips, tops removed, cut into quarters.
- In a skillet heat the butter, add the miso, maple syrup and onion. Saute for 2 to 3 minutes to soften the onion.
- Add the turnips and sauté until the turnips are tender, about 10 minutes. Serve warm.
Torpedo Onion Tart Tatin
Serves 4 to 6
One bunch torpedo onions, root ends removed 4 tablespoons unsalted butter 2 teaspoons finely chopped fresh thyme salt and freshly ground black pepper. ½ teaspoon sugar One sheet puff pastry
- Preheat the oven to 375ºF.
- Cut off the green part of the onions, then cut the onions lengthwise into quarters.
- Melt the butter in a 9-inch nonstick skillet with an ovenproof handle (or wrap the handle in aluminum foil as protection) over medium heat. Remove from the heat. Arrange the onions in a circle, flat sides down, in the skillet, placing the wedges closely together and filling in the center with a couple of wedges. Break any remaining onion into layers and scatter them on top. Mix the chopped thyme, 1 teaspoon salt, ½ teaspoon pepper, and the sugar together and sprinkle over the onions.
- Return to medium heat. Cover the skillet and cook, occasionally giving the skillet a gentle shake to move the onions as a unit and keep them from sticking, until the onions soften, 8 to 10 minutes. Uncover, increase the heat to medium-high, and cook until the juices reduce, and the onions are sizzling in the butter, 3 to 5 minutes. Remove from the heat.
- On a lightly floured work surface, roll out the dough into a round about 1/8 inch thick. Using the skillet’s lid (be sure it is cool) as a template, cut out a 9-inch round. Place over the onion mixture in the pan, tucking the edges of the round into the skillet.
- Bake until the pastry is crisp and rich golden brown, about 30 minutes. Do not underbake. Remove the skillet from the oven. Slip a heatproof spatula around the inside of the skillet and shake the pan with a sharp side-to-side motion to be sure that the onions aren’t sticking. Place a serving plate over the skillet. Using a potholder for the skillet handle, hold the plate and skillet together and flip them over to unmold the tart onto the plate. Let cool for 10 minutes.
- Season the onions with salt and pepper and sprinkle with the thyme leaves. Cut into wedges and serve warm or cooled to room temperature.
Sausage Stuffed Honey Nut Squash
2 Honey Nut Squash, cut in half lengthwise, and seeds removed 1/4 cup extra virgin olive oil 1/2-pound bulk sweet Italian sausage 3 tablespoons all-purpose flour 2/3 cup chicken or vegetable broth 1/3 cup heavy cream 1 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
- Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
- When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
- In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
- Remove the sausage from the pan, and add the flour, whisking to cook it for 2 minutes.
- Add the broth and bring to a boil.
- Add the cream and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
- Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
- Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
- Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)
Roasted Honey Nut Squash Soup
Serves 6 to 8
1/3 cup extra virgin olive oil 1 cup finely chopped sweet yellow onion 1 cup finely chopped peeled and cored Winesap apples 2 teaspoon dried thyme 1/4 teaspoon dried ginger 3 pounds peeled honey nut squash cut into 1-inch pieces---should be about 6 to 7 cups. 4 cups chicken broth 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper. 1 cup heavy cream 1/4 cup finely chopped Italian parsley.
- Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, apples, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices.
- Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
- Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
- Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
- Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
- Add the cream, and parsley, and heat to serving temperature.
- When ready to serve, reheat the soup and serve with crumbled candied bacon.
Candied Bacon 8 slices thick cut bacon 1/3 cup firmly packed dark brown sugar. 1/8 teaspoon finely ground black pepper.
- Preheat the oven to 400 degrees.
- Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
- Lay the bacon across the baking sheet, but do not overlap the slices.
- In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
- Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
- Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
- Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.
Asian Pear Galette
1 sheet puff pastry, rolled to 14-inches. 2 Asian pears (about 3/4 pound), halved, cored, and thinly sliced into half moons. 3 tablespoons dark brown sugar, divided. 1/2 teaspoon vanilla extract Zest of 1 lemon 1 tablespoon lemon juice (about 1/2 lemon) 1 pinch kosher salt 1 tablespoon heavy cream 1 tablespoon raw sugar
- Preheat the oven to 400°F., line a baking sheet with aluminum foil, parchment, or silicone. Lay the pastry onto the baking sheet.
- In a bowl, toss together the sliced pears, 2 tablespoons brown sugar, vanilla, lemon zest and juice, and salt.
- Place the pears in the center of the pastry, shingling them over one another like fish scales, leaving behind the accumulated juices. Fold over the edges of the dough so there’s about a 1- to 2-inch border. Carefully pour the juices over the center of the galette (ensuring it remains within the crust). Sprinkle the remaining tablespoon brown sugar over the fruit. Brush the crust with heavy cream and sprinkle with the raw sugar.
- Bake for 35 to 45 minutes, or until the crust has browned and the filling is bubbling. Let sit to cool slightly.
Roasted Salmon with Fuyu Persimmon Salsa
Makes about 2 cups
For the Salsa 2 Fuyu persimmons, peeled, and finely diced. 1/2 cup finely chopped red torpedo onion. 1/2 cup finely chopped Italian parsley. 1 jalapeno, seeded, and de-ribbed, finely diced. 2 tablespoons extra virgin olive oil 3 tablespoons fresh lemon or lime juice Salt and pepper
- In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
- If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.
For the Salmon 2 1/2 pounds salmon filets (other thick fleshed fish can be substituted) 1/2 cup extra virgin olive oil. 1 tablespoons Old Bay seasoning 2 tablespoons fresh lemon juice
- Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
- Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.
Fall Salad with Persimmons, Pomegranate and Asian Pears
1/4 cup rice vinegar 1/4 cup pear nectar 2 tablespoons finely chopped shallot 1 teaspoon Dijon mustard 1 teaspoon maple syrup 1/2 cup vegetable oil Salt and pepper 1 head Salanova, washed and spun dry 1 head Treviso, washed, chopped, and spun dry 2 firm Asian pears, cored, and cut into thin wedges 2 Fuyu persimmons, peeled, cored, and cut into ¼-inch slices 1/2 cup pomegranate arils 1/3 cup chopped pecans, walnuts, or hazelnuts (optional) 1/2 cup crumbled blue cheese, or goat cheese.
- In a small mixing bowl, whisk together the vinegar, nectar, shallot, mustard, maple syrup and oil. Season with salt and pepper.
- In a salad bowl, toss the Salanova and Treviso with some of the dressing and toss to coat. Plate the salad.
- Arrange the pears, persimmons pomegranate, nuts, and cheese over the salad. Drizzle with the remaining dressing and serve.
- Cook’s Note: When I’m lazy, I have chopped all the ingredients and tossed the salad together, rather making a composed salad. Feel free to add chopped cooked chicken or turkey to the salad if chopping the ingredients.
Persimmon Cranberry Chutney
Makes about 4 cups
12 ounces fresh cranberries 1 1/2 cups chopped Fuyu persimmons 1/2 cup finely chopped shallot 1 cup sugar 1/2 cup tangerine juice 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon
- In a Dutch oven, combine all the ingredients, and bring to a boil. Simmer until the cranberries “pop”, and the persimmons are softened about 25 minutes.
- Cool, cover and refrigerate for up to 1 month or freeze for up to 3 months.
2 tablespoons unsalted butter 1/2 cup red torpedo onion, finely chopped, using the white and tender green parts 2 teaspoons finely chopped thyme 3/4-pound sunchokes, scrubbed, and chopped 3 medium Yukon gold or other low starch potatoes, peeled, and chopped 4 cups chicken or vegetable broth 1/2 cup heavy cream (optional) Salt and pepper 1/4 cup finely chopped chives.
- In a Dutch oven, heat the butter, sauté the onion and thyme, until the onion is softened.
- Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
- Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
- Serve the soup garnished with chives.
Serves 4 to 6
1-pound sunchokes scrubbed 1/2 cup extra virgin olive oil. 2 tablespoons finely chopped rosemary 4 garlic cloves sliced. Salt and pepper
- Put the sunchokes into water to cover and bring to a boil. Boil until tender, about 15 minutes. Drain thorough and put into a food processor.
- While the sunchokes are simmering, in a large skillet, heat the oil, add the rosemary and garlic, and sauté until the garlic is translucent and fragrant. Cool a bit.
- Pulse the sunchokes on and off in the food processor to break them up.
- With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed. Season with salt and pepper.
- Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.
Cider Braised Pork with Apples
2 tablespoons oil 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper One 4-pound rolled boneless pork loin roast 2 tablespoons unsalted butter 1 cup red torpedo onions thinly sliced using the red part only 4 Winesap apples, peeled, cored, and cut into 1/2-inch wedges 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1 teaspoon dried thyme 1/3 cup firmly packed light brown sugar 1 1/2 cups apple cider 1/2 cup beef broth 1/2 cup chicken broth 3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour.
- Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
- Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 6 minutes. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
- Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
- Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
- Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary.
- Add the apples and onions back to the sauce.
- Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours.
Serves 4 to 6
1 pound Winesap apples, peeled, cored, and cut into wedges 1/2 cup sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 tablespoons fresh lemon juice 1 cup unbleached all-purpose flour 2 tablespoons cornmeal, stone-ground ¼ cup granulated sugar, plus 2 teaspoons for sprinkling 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt 4 tablespoons unsalted butter (1/2 stick), melted. ⅓ cup buttermilk ½ teaspoon vanilla paste or extract
- Preheat the oven to 400 degrees and coat the inside of a 9 to 10-inch baking dish or cast-iron skillet with non-stick cooking spray.
- In a bowl, mix together the apples, sugar, cinnamon, nutmeg and lemon juice.
- Pour into the prepared pan and bake for 20 minutes.
- In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, soda, salt, butter, buttermilk and vanilla. Scoop the mixture into 8 biscuits and top the apples. Sprinkle with the remaining 2 tablespoons of sugar. Bake another 15 to 18 until the biscuits are golden brown and the apples are bubbling.
- Allow to rest for 10 to 30 minutes before serving.
¼ cup toasted sliced almonds 1 ¼ cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 3 large eggs 3/4 cup sour cream 1/4 cup vegetable oil 1 cup plus 2 tablespoons sugar 1 ¼ cups shredded rainbow carrots. 1/2 cup chopped tangerines or oranges.
- Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
- Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
- Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
- Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
- Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Roasted Carrots with Dilled Butter Sauce
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces. 1/4 cup extra virgin olive oil. Salt and pepper 1/4 cup unsalted butter 1 tablespoon finely chopped shallot 2 tablespoons finely chopped dill
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
- In a bowl, combine the carrots, oil, salt, and pepper.
- Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
- While the carrots are cooking, melt the butter, and sauté the shallot for 3 minutes, until softened.
- Add the dill.
- When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat. Serve warm.
Carrot top pesto
Makes about 3 cups
2 cups chopped carrot tops, washed, and spun dry 2 garlic cloves 1/2 cup grated Parmigiano Reggiano 1/4 cup almonds 1/2 cup extra virgin olive oil. Salt and pepper
- In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
- With the machine running, pour in the oil, and process until smooth.
- Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
- Drizzle the pesto over the roasted carrots or toss with pasta.