Farmer’s Market Box November 9th, 2023
This week’s local produce and featured farms:
- Satina Potatoes – Weiser Family Farms
- Crimson Seedless Grapes Red – Murray Family Farms
- Baby Broccoli – Fresno Evergreen Farms
- Rainbow Bunch Carrots – The Garden Of
- Winesap Apples – See Canyon Apple Orchards
- Green Zucchini Squash – Dacquisto Family Farms
- Purplette Onions – Terra Madre Gardens
- Bearss Lime – Rancho Del Sol
- Asian Shinko Pears – Penryn Orchard
- Fuyu Persimmons – Country Rhodes Family Farm
- Rainbow Swiss Chard – Milliken Family Farms
Farmer’s Market Box Recipes
Slow Cooker Chicken with Pears and Apples
¼ cup (1/2 stick) unsalted butter 2 Winesap apples, and 2 Shinko pears, peeled, cored, and cut into wedges. 2 medium onions, cut into half moons. 2 teaspoons dried thyme 2 tablespoons Dijon mustard ¼ cup firmly packed light brown sugar 1 1/2 cups apple cider 2 chicken bouillon cubes or 2 teaspoons chicken stock base 8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces. 8 chicken breast halves, skin and bones removed. ½ teaspoon freshly ground black pepper ½ cup heavy cream ½ cup finely chopped Italian parsley
- In a large skillet, melt the butter and sauté the apples, pears, onions, and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
- Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples and pears are tender. Stir in the cream, reserved bacon and parsley, and serve on the warm setting.
Serves 4 to 6
2 tablespoons unsalted butter 1 garlic clove, minced. 2 zucchinis, ends trimmed, and grated. Salt and pepper 1 1/2 cups long grain rice 2 cups chicken or vegetable broth 1/2 cup milk Salt and pepper 1 cup crumbled goat cheese. 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
- In a large skillet, melt the butter and oil, sauté the garlic for 30 seconds, until fragrant, add the zucchini, and sauté until the liquid in the pan has almost evaporated.
- Season with salt and pepper.
- Add the rice, and sauté for 1 minute. Pour in the broth and milk and transfer the contents of the pan to the prepared baking dish.
- Stir in the goat cheese, and sprinkle with the Parmigiano.
- Bake for 20 to 25 minutes until the rice has absorbed the liquid in the pan and the rice is tender.
- Allow to rest for 5 minutes before serving.
Zucchini Chocolate Cake
Makes one 9-inch bundt
1/2 cup unsalted butter, softened. 1/2 cup canola oil 1 3/4 cup sugar 2 large eggs 1 teaspoon vanilla paste or extract 1/2 cup sour cream 3/4 cup unsweetened cocoa 2 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 2 teaspoon espresso powder 1 teaspoon salt 2 cups grated zucchini (about 4 medium) 1/2 cup chocolate chips
- Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
- In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
- Add the eggs, vanilla, and sour cream, and stir until combined.
- Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
- Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
- At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.
2 zucchinis, ends trimmed, and coarsely shredded. Salt 2 garlic cloves, minced. 1/4 cup finely chopped purplette onion. 1 large egg, beaten. 1/4 cup all-purpose flour 1/2 cup grated Parmigiano Reggiano cheese. 1/2 teaspoons freshly ground black pepper. Oil for frying
- Put the zucchini into a colander, and sprinkle with salt. Set aside for 10 minutes.
- In another bowl, combine the garlic, onion, egg, flour, Parmigiano, and pepper.
- Squeeze the moisture out of the zucchini and add to the bowl. Stir until blended.
- Heat 1/4-inch of oil in a non-stick pan.
- Drop the batter by tablespoons into the oil, and fry until golden brown on one side. Turn and fry until the second side is golden brown. Remove to paper towels and drain. Serve warm.
Carrot Soup with Carrot Top Pesto
Serves 4 to 6
For the Soup 2 tablespoons extra virgin olive oil 1/2 cup finely chopped purplette onion. 1 garlic clove, minced. 1 bunch carrots, scraped, and cut into 1-inch chunks. 2 Shinko pears, peeled, cored, and chopped coarsely. 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup packed basil finely chopped. Salt and pepper
- In a Dutch oven, heat the oil, sauté the onion and garlic, for 2 to 3 minutes, until the onion is softened.
- Add the carrots, and pears, tossing in the oil.
- Slowly pour in the broth and simmer for 20 to 25 minutes until the carrots are tender, and almost falling apart.
- Using an immersion blender, puree the soup. Add the cream and basil, season with salt and pepper, and serve warm.
For the Pesto Using Carrot tops for pesto is super easy, and you can freeze the pesto to use later for a punch of flavor in your meals. If you want to make a paste first, use 1/3 cup oil, if you want to make a drizzle use 1/2 cup of oil. I usually make a paste, then freeze it, I can always add more oil later. This pesto is great on bruschetta, drizzled over steaks, poultry, vegetables, and soups.
2 cups packed carrot tops; stems removed. 1/2 cup Marcona almonds (pine nuts, pecans or walnuts will do in a pinch) 2 garlic cloves, minced. Pinch red pepper flakes 1/3 cup grated Parmigiano Reggiano 1/3 to 1/2 cup extra virgin olive oil
- In a food processor or blender, put the carrot tops, almonds, garlic, red pepper, and cheese. Pulse on and off to break up the carrot tops and almonds.
- With the machine running, add the oil slowly, until it forms a paste (see instructions in head note)
- Cover and refrigerate for up to 1 week or freeze for up to 3 months.
Farro and Red Grape Salad
2 cups pearlized farro 1/2 cup extra virgin olive oil 1/4 cup orange juice 1/4 cup rice vinegar 1 teaspoon Dijon mustard 2 tablespoons honey Salt and pepper 1 cup peeled and seeded cucumber, diced. ½ cup purplette onions, finely chopped 1 1/2 cups red or green grapes cut in half or quartered if large. 1 cup crumbled Feta cheese. Salt and pepper
- Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until the farro is al dente.
- Drain and cool the farro.
- In a small bowl, whisk together the oil, orange juice, vinegar, mustard, and honey. Season with salt and pepper.
- Pour some of the dressing over the still warm farro and toss to coat.
- Add the cucumber, scallions, grapes, and Feta to the farro.
- Toss to blend. The salad can be refrigerated for up to 24 hours.
- Do-Ahead Note: Save the dressing and just before serving, toss the salad again with some of the dressing, to refresh the salad. Serve the salad at room temperature.
Red Grape and Gorgonzola Flat Bread
1 pound pizza dough, store-bought or homemade 2 tablespoons olive oil 2 garlic cloves, minced. 1 1/2 teaspoons coarsely chopped fresh thyme leaves, divided. salt 4 ounces Monterey Jack cheese thinly sliced. 4 ounces crumbled Gorgonzola. 1 cup halved seedless green or red grapes. 1/2 cup pine nuts coarsely chopped.
- Preheat the oven to 400 degrees and let the pizza dough sit out and come to room temperature while the oven is heating.
- In a bowl, mix the oil, garlic, and 1/2 teaspoon of thyme together in a small bowl.
- Place the pizza dough on a 15-inch-long piece of parchment paper. Use your hands to gently press the pizza dough into a large oval that covers most of the parchment. If the dough starts to spring back, let it rest for a few minutes and then try again. Transfer the dough-topped parchment onto a baking sheet.
- Brush the entire surface of the pizza dough with the garlic oil, using all of it. Sprinkle the entire surface with salt. Evenly arrange the Monterey Jack slices onto the dough, leaving a 1-inch border. Evenly scatter the gorgonzola, grapes, and walnuts over the dough, then sprinkle with the remaining 1 teaspoon thyme.
- Bake for 6 minutes. Turn the baking sheet and bake another 6 to 7 minutes until the edges of the bread are deep golden brown.
- Let the flatbread stand for a few minutes before cutting. Slice and serve either warm or room temperature.
Baby Broccoli Quiche
2 tablespoons extra virgin olive oil 1 garlic clove, minced. Pinch red pepper flakes ½ pound baby broccoli, tough stems trimmed, and finely chopped One unbaked 9-inch pie crust, at least 2 1/2 inches deep 6 large eggs 1 cup heavy cream 5 drops Tabasco 1 tablespoon Dijon mustard 1 purplette onion, finely chopped. 1 cup shredded sharp cheddar cheese. 1 cup shredded Asiago cheese 1 cup crumbled goat cheese.
- Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium high heat, add the garlic and red pepper flakes.
- Add the broccoli, and sauté for 3 to 5 minutes, until the broccoli begins to soften. Cool the broccoli and arrange in the pie crust.
- In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion. Stir in the cheese and pour into the pie crust.
- Bake for 15 minutes, reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set. Remove from the oven and allow to rest for 15 minutes before cutting into wedges and serving. Quiche can be served, warm or at room temperature.
Baby Broccoli Mac and Cheese
For the Topping 1 garlic clove, minced. 3 Tbs. unsalted butter, melted. 2 cups coarse fresh breadcrumbs Salt and freshly ground black pepper. 2 Tbs. finely grated Parmigiano-Reggiano or pecorino 2 tablespoons finely chopped Italian parsley.
- Combine the ingredients in a small bowl and set aside while making the mac and cheese.
For the Macaroni 4 Tbs. unsalted butter 2 Tbs. olive oil 2 garlic cloves, minced. 1/2 cup finely chopped onion. 1/4 cup all-purpose flour 2 cups chicken or vegetable broth 11/2 cups whole milk 2 cups finely shredded Italian Fontina cheese 3/4 cup crumbled soft goat cheese. A few drops Tabasco, salt to taste 1-pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente ½ pound baby broccoli, finely chopped
- Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the broccoli, and sauté for 2 to 3 minutes until wilted.
- Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
- Whisk in the cheese, and season with Tabasco and salt.
- Place the macaroni in a bowl and pour in the broccoli cheese sauce. Stir to blend.
- Transfer to the prepared baking dish and spread the topping over the top of the casserole.
- Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
- Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.
1/4 cup olive oil 1/2 cup orange juice 1/4 cup fresh lime juice 1/4 cup gold tequila 1/2 teaspoon ground cumin 1 canned chipotle chile in adobo sauce 1/4 cup chopped fresh cilantro, or Italian parsley, plus extra for garnish. 8 skinless, boneless chicken breast halves 1 or 2 oranges thinly sliced, and any seeds removed, for garnish.
- In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
- Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
- Diva Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
- Build a hot charcoal fire and preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
- Serve garnished with thinly sliced oranges and chopped cilantro.
Makes about 3 cups With the holidays approaching use your limes to make lime curd. It’s delicious on toast, or English muffins, fills cakes, or can be mixed with whipped cream for a dessert. 1 cup sugar 6 large eggs 1/2 to 2/3 cup fresh lime juice 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes.
- In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lime juice and whisk until smooth.
- Set over medium heat and continue to whisk until the mixture begins to thicken; this may take about 5 minutes.
- Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened. Taste and add the remaining lime juice if you would like it more tart.
- Remove from the heat, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
- Lime curd will keep in the refrigerator for up to 2 weeks, and frozen will keep for up to 3 months.
Lime Pound Cake
Makes two loaves
1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar 4 large eggs grated zest of 3 limes 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 cup fresh lime juice 3/4 cup buttermilk (or 3/4 cup whole milk with 1 teaspoon lemon juice added)
- Preheat the oven to 350 degrees. Coat two 8-inch loaf pans with non-stick cooking spray.
- Cream the butter and sugar together in the bowl on an electric mixer until light and fluffy. Add the eggs one at a time, and the lime oil, or zest.
- Add the flour, baking powder, soda, and salt to the bowl.
- In a measuring cup, combine the lime juice and buttermilk, and with the mixer on low, begin to add the buttermilk to the bowl, beating until the batter begins to come together and is smooth. Stop the mixer a few times to scrape down the sides.
- Divide the batter between the two pans, and bake for 1 hour, until a cake tester comes out clean.
- Cool the cakes for 15 minutes, then remove from the pans.
GLAZE 2 cups sifted confectioner’s sugar. 1/4 cup fresh lime juice
- Whisk together the sugar and lime juice with a wire whisk. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Potato and Swiss Chard Gratin
2 tablespoons extra virgin olive oil 1 garlic clove, minced 1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons 1 1/2 cups milk 1 cup heavy cream 1 pound Satina potatoes, thinly sliced on a mandoline (about 1/4-inch thick) 2 tablespoons finely chopped garlic Salt and pepper 1/2 cup grated Parmigiano Reggiano 1/2 cup grated Gruyere or imported Swiss cheese.
- 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 large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale. Sauté the chard until it begins to wilt.
- Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes begin to turn tender. Season with salt and pepper.
- Combine the cheeses in a bowl.
- Transfer the potato mixture to the prepared baking dish and sprinkle with the cheese.
- Do-Ahead: At this point, you can cool, cover, and refrigerate overnight.
- Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
- Allow the gratin to rest for 10 minutes before serving.
Slow Cooker Spanish Tortilla Omelet
1 pound Satina potatoes, scrubbed. 2 tablespoons extra virgin olive oil 2 spring onions, thinly sliced, using the white and tender green parts. 1 teaspoon sweet paprika Salt and pepper 8 large eggs 1/4 cup finely chopped Italian parsley.
- Put the potatoes into water to cover and bring to a boil. Cook for 20 to 30 minutes until tender, drain, and let cool.
- In a medium skillet, heat the oil, and sauté the onion and paprika for 3 minutes until the onion beings to soften. Let cool slightly. Coat the slow cooker with non-stick cooking spray or line with a slow cooker liner.
- Thinly slice the potatoes, and lay ½ of them into the slow cooker, season with salt and pepper.
- Spread all the onion over the potato layer, top with the remaining potatoes, sprinkle with salt and pepper.
- Whisk the eggs together and season with salt, pepper, and parsley. Pour over the potatoes and onion, cover the slow cooker, and cook on high for 60-70 minutes. Allow to rest uncovered for 10 minutes before serving.
Fuyu Persimmon Muffins
Makes about 24
2 teaspoons baking soda 3 cups peeled and finely chopped ripe Fuyu persimmons 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar 2/3 cup firmly packed dark brown sugar 2 large eggs 2 teaspoons lemon juice 2 teaspoon vanilla paste or vanilla extract 2 cups all-purpose flour 1 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1 cup chopped walnuts (or pecans or macadamia nuts) 3/4 cup golden raisins
- In a large bowl, stir together the baking soda and the persimmons, and set aside.
- In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
- Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
- Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
- Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
- Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
- The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300-degree oven for about 10 minutes.
Poached Pears and Apples in Red Wine
Serves 8 This versatile dish can be a garnish for your Thanksgiving turkey, or it can be a dessert. Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup, it is incredible served over chocolate cake, or mixed into cocktails.
1 cup full bodied red wine 1 cup ruby port 1 ½ cups firmly packed light brown sugar 1 cinnamon stick 2 Shinko pears, cored and cut in half. 2 Winesap apples, cored and cut in half.
- In a Dutch oven, combine the wine, port, brown sugar, and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
- Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
- The pears may be ready before the apples, remove them and continue to simmer the apples until they are softened.
- Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
- Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature.
Make Ahead Praline Apple French Toast
Serves 6 to 8
3/4 cup (1 1/2 sticks) unsalted butter, melted. 1/2 cup granulated sugar. 2/3 cup firmly packed light brown sugar. 2 cups pecan halves 6 cups torn egg bread or good quality white bread. 3 Winesap apples, peeled, cored, and chopped into 1/2-inch pieces. 6 large eggs 2 cups heavy cream 1/4 cup sugar 2 teaspoons ground cinnamon 1 tablespoon vanilla extract
- Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
- Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
- Put the bread and apples in a large bowl.
- In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
- Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.