Farmer’s Market Box November 16th, 2023
This week’s local produce and featured farms:
- Mix Heirloom Tomatoes – Tutti Frutti Farm
- Pomegranates – Burkart Organics
- Assorted Lettuce – JR Organics
- Rainbow Bunch Carrots – The Garden Of
- Squash Gold Bar – JR Organics
- Satsuma Tangerines – Regier Farms
- Spring Onions – Valdivia Farms
- Cilantro Roots – Fresno Evergreen
- Broccolini – Mendoza Farms
- Russian Fingerling Potatoes – Weiser Family Farms
- Fuji Apples – See Canyon Apple Orchards
Farmer’s Market Box Recipes
Roasted Tomato Bruschetta
For the Bruschetta One baguette sliced ½-inch thick. Caramelized garlic oil
- Preheat the oven to 350 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- Lay the sliced bread onto the baking sheet and brush with oil.
- Bake for 10 minutes, until crispy. The bread can be cooled, and stored in airtight containers for 3 days, or frozen for 6 weeks.
For the Tomatoes One pound heirloom tomatoes cored and coarsely chopped. 1/2 cup extra virgin olive oil. 2 teaspoons dried basil 1 teaspoon fresh rosemary leaves, crushed. 1/2 cup chopped red onion. 3 cloves garlic coarsely chopped. 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper. 1 cup diced fresh mozzarella cheese.
- Preheat the oven to 350°F. Line a jelly roll pan with a silicone liner, or aluminum foil.
- Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes. Pour onto the prepared pan, spreading it out in a single layer.
- Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 45 minutes to 1 hour, checking to make sure that the tomatoes and garlic don’t brown.
- Chop the tomatoes and transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
- Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.
- When ready to serve, toss the tomatoes with the fresh mozzarella and serve on bruschetta.
Huevos Rancheros Casserole
Serves 6 to 8
For the Ranchero Sauce 2 tablespoons vegetable oil 2 spring onions thinly sliced. 2 cloves garlic, minced. 1 Jalapeno pepper seeded and finely chopped. 1 teaspoon ground cumin 1 teaspoon salt 2 tablespoons tequila 4 cups cored and chopped heirloom tomatoes. ¼ cup chopped cilantro
- Heat the oil in a large, deep skillet over medium-high heat; add the onion, and cook, stirring, until softened, about 3 minutes.
- Add the garlic, pepper, cumin, and salt, cook for 3 to 4 minutes, stirring to prevent the vegetables and spices from sticking or burning.
- Add the tequila and bring to a boil.
- Stir in the tomatoes, and simmer for 20 to 30 minutes, until the sauce is thick. Stir in the cilantro, season with salt and pepper if necessary. Any leftover sauce freezes well for about 2 months.
To Build the Casserole 8 large eggs 3/4 cup chunky salsa, drained of liquid (I know this goes against everything I believe in, but sometimes the jarred salsa will work better in these dishes, since they are thicker) 3/4 cup chopped scallions (white and tender green parts) 1 1/2 cups shredded cheddar cheese. 1 cup sour cream, plus extra for serving. Twelve 6-inch soft corn tortillas, torn into small pieces. 2 cups Ranchero Sauce (recipe above) 1 cup shredded Monterey Jack cheese Guacamole for serving (optional)
- Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- In a large bowl, beat together the eggs, salsa, scallions, cheddar, and sour cream. Stir in the tortilla pieces and pour into the prepared pan.
- Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
- Preheat the oven to 350°F. Spread 1 cup of ranchero sauce over the casserole, top with the Monterey Jack, and bake until puffed, and the cheese is golden, 35 to 45 minutes.
- Let rest for 5 minutes, and then serve with the remaining ranchero sauce, sour cream, and guacamole.
Salad with Nut Crusted Goat Cheese and Pomegranate Vinaigrette
For the Goat Cheese One 11-ounce log goat cheese 1 ½ cup chopped pecans.
- Cut the goat cheese into 6 equal parts using a soft cheese knife.
- Put the pecans in a shallow dish and coat the cheese with the nuts.
- Freeze the cheese for up to 6 weeks.
- When ready to serve, preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
- Put the cheese onto the baking sheet and roast for 15 to 20 minutes, until the nuts are fragrant, and the cheese begins to melt.
For the Salad 2 heads assorted lettuce, washed, and spun dry. ¼ cup pomegranate juice ¼ cup rice vinegar 2 tablespoons honey 1 tablespoon Dijon mustard ½ cup extra virgin olive oil Salt and pepper 2 Satsuma tangerines, peel and pith removed, and separated for garnish. ½ cup pomegranate arils for garnish
- Put the lettuce into a salad bowl.
- In a mixing bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
- Dress the salad, plate the salad, arrange a warm goat cheese round on each salad, and garnish the outside of the plate with tangerine segments and pomegranate arils. Drizzle with any remaining dressing and serve.
Cook’s Note: This recipe also works well with baby spinach too.
To liberate the pomegranate arils: Place the pomegranate in your hand and place it over a bowl with water with the seeds facing your palm. Using the back of a wooden spoon, tap the skin of the pomegranate until most of the seeds have fallen out. You'll notice the pulp will float and the seeds will sink, which helps separate them easily.
Salad with Tangerine and Soy Dressing
2 heads lettuce, washed, spun dry and chopped. 2 tangerines, peeled and separated into segments. 1/2 cup vegetable oil 2 tablespoons soy sauce 1/4 cup rice vinegar 3 tablespoons sugar 1/4 teaspoon grated ginger 1 garlic clove, minced. 1/2 cup toasted sliced almonds.
- Put the lettuce and tangerines into a salad bowl.
- In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic.
- Pour the dressing over the lettuce and tangerines, tossing to coat.
- Plate the salad and garnish with almonds.
Roasted Rainbow Carrots with Carrot Top Pesto
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces 1/4 cup extra virgin olive oil. Salt and pepper 2 tablespoons honey 1 teaspoon ground cumin
- 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, pepper, honey, and cumin.
- Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
- When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto. 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.
Rainbow Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded. 1/2 cup finely chopped torpedo onions, using the red and tender green parts. 3 tangerines, peeled, separated into segments, and chopped. 3 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil. Salt and pepper
- In a bowl, combine the carrots, scallions, and tangerines.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
Gold Bar Squash Tortino
2 tablespoons extra virgin olive oil 1 garlic clove, minced. 2 cups grated gold bar squash. 2 large eggs 1/2 cup whole milk ricotta 1/3 cup grated Pecorino. Salt and pepper
- Preheat the oven to 350 degrees, and butter six 4-ounce ramekins.
- In a skillet, heat the oil and sauté the garlic for 30 seconds until fragrant.
- Add the squash and sauté until the squash is wilted, and the liquid in the pan is absorbed.
- In a blender, combine the eggs, ricotta, pecorino and squash and blend until combined.
- Pour the into the prepared ramekins to within 1/2-inch of the top.
- Bake for 30 to 45 minutes until set. Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce.
For the Sauce 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1 cup grated Pecorino Romano Salt and pepper
- In a saucepan, heat the butter, add the flour, and cook whisking for 2 minutes.
- Add the milk and bring to a boil.
- Take the pan off the heat, add the cheese, and whisk until melted.
- Season with salt and pepper. Serve warm.
Gold Bar Squash Parmesan Rice
3 tablespoons unsalted butter 1/2 cup finely red torpedo onion, using only the red part 2 cloves garlic, minced 4 cups shredded gold bar squash 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 shakes of Tabasco sauce 2 tablespoons all-purpose flour 1 cup chicken broth 1 1/2 cups heavy cream 3/4 cup long-grain rice. 3/4 cup freshly grated Parmigiano Reggiano cheese.
- In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the squash and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with salt, pepper, and Tabasco.
- Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
- Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- Stir the rice into the squash mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
- Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served. They will only need about 15 to 20 minutes baking time.
Stuffed Gold Bar Squash
Six 6-inch-long gold bar squash, ends trimmed, and cut in half lengthwise 2 tablespoons unsalted butter 1 tablespoon olive oil 1/2 cup finely chopped red torpedo onion, using the red part only 1 clove garlic, minced ½ cup finely diced boiled ham 1/4 cup packed fresh basil leaves, cut into strips. 1 1/2 cups fresh breadcrumbs 1/3 cup mayonnaise 1 1/4 cups shredded Gruyere.
- Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
- Bring an inch of water to a boil in a large pot. Place the gold bar squash in a steamer insert, fit it into the pot, cover, and steam until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the zucchini finely.
- In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped squash, and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
- Stuff the shells with the mixture and place on the prepared baking sheet or in the baking dishes.
- Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
- Preheat the oven to 375°F. Cover the squash evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.
Ricotta Tangerine Bars
For the Crust 2 1/2 cups all-purpose flour 1 cup confectioners' sugar 1/2 cup finely chopped pistachios. 1 teaspoon salt 1 cup unsalted butter, cut into 8 pieces and softened.
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
- In a mixing bowl, combine all the ingredients, blending until the mixture is crumbly and the butter is evenly distributed.
- Press into the bottom and sides of the pan.
- Bake for 20 minutes, until golden.
- Reduce the oven temperature to 325 degrees.
For the Filling 1 1/2 cups whole milk ricotta cheese at room temperature 1 cup granulated sugar. 4 large eggs 1 1/2 teaspoons grated tangerine zest. 3/4 cup fresh tangerine juice 1/4 cup all-purpose flour 1/4 teaspoon salt
- In the bowl of an electric mixer, combine the ricotta, sugar, eggs, zest, tangerine juice, flour, and salt.
- Pour over the crust and bake for 30 minutes until the filling is set.
- Cut the bars immediately after removing from the oven and allow to cool completely.
- The bars should be refrigerated, and then served at room temperature.
For the Glaze 2 cups fresh tangerine juice 5 tablespoons honey 1/4 cup soy sauce 2 tablespoons finely grated tangerine peel or orange peel 2 canned chipotle chiles in adobo sauce, minced 1/4 cup extra virgin olive oil. 2 garlic cloves 1/4 cup packed Italian parsley.
- In a food processor or blender, combine the ingredients and pulse until blended.
- Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (The Glaze can be made 3 days ahead and refrigerated)
For the Chicken 1 cup fresh tangerine juice or orange juice 1/3 cup chopped Italian parsley 3 tablespoons chopped fresh thyme. 3 tablespoons minced peeled fresh ginger. 2 garlic cloves, minced. 3 tablespoons seasoned rice vinegar 2 tablespoons olive oil 2 tablespoons finely grated tangerine peel or orange peel. Salt and pepper 1 2 3/4- to 3-pound chicken, quartered, backbone removed.
- In a bowl, whisk together the marinade ingredients. Pour into a 1-gallon zip-lock bag add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
- Preheat the oven to 400 degrees, and line a sheet pans with silicone, aluminum foil or parchment.
- Remove the chicken from the marinade and discard the marinade.
- Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
- Turn on the broiler, brush the chicken with some glaze, and broil until the skin is crispy.
- Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.
Farro with Broccolini
Serves 4 to 6
1 cup pearlized farro 1 bunch purple carrots, tops removed, scraped, and cut in half, then cut into 1-inch pieces 5 tablespoons olive oil, divided Salt freshly ground black pepper 1 bunch broccolini, coarsely chopped 1 cup Greek yogurt 1 cup loosely packed fresh herbs, such as cilantro and mint, plus more for serving 1 tablespoon olive oil 1 teaspoon finely grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 small garlic clove, minced. Salt and freshly ground black pepper.
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until the farro is tender. Drain thoroughly, transfer to a serving bowl, toss with 1 tablespoon extra-virgin olive oil and season with salt and pepper.
- Toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Transfer to the baking sheet and roast for 10 minutes. While the carrots are roasting, toss the broccolini with the remaining 2 tablespoons of oil, and season with salt and pepper. Mix the broccolini with the carrots on the baking sheet, and roast another 7 minutes, until the broccolini begins to char. Transfer to the bowl with the farro.
- In a mixing bowl, combine the yogurt, herbs, oil, zest, lemon juice and garlic. Season with salt and pepper.
- Toss the farro with the dressing and serve at room temperature.
- The yogurt dressing is great as a sauce served with grilled seafood or poultry.
1 lemon, halved crosswise, seeds removed. 2 garlic cloves, smashed. 1 bunch broccolini, ends trimmed) 2 to 3 tablespoons extra virgin olive oil salt and freshly ground pepper ½ cup finely grated Parmesan
- Preheat the oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside.
- Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet.
- Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Make Ahead Mashed Potatoes for Thanksgiving
1 pound Fingerling potatoes boiled till tender 1/2 cup sour cream 3 ounces cream cheese, softened. ¼ cup unsalted butter 2 tablespoons chopped chives (optional) salt and pepper to taste 1/2 cup grated Parmesan cheese.
- Rub the inside of a 9-inch baking dish with 1-2 tablespoons softened butter.
- Sprinkle 1/4 cup grated Parmesan into the dish, and tip the dish, so that the cheese adheres to the butter.
- In the bowl of an electric mixer, beat the sour cream and cream cheese together.
- Add the hot, drained potatoes, beating until smooth.
- Add the butter, optional chives, salt, and pepper, continuing to blend the ingredients.
- Turn the potatoes into the prepared dish and dot with butter and sprinkle with additional cheese. Cover and refrigerate for 2-3 days or freeze for up to 1 month. If refrigerating or freezing, bring to room temperature before baking at 350 degrees for 25 minutes, until golden.
Pizza Pie Potatoes
1 pound fingerling potatoes, scrubbed. 3/4 cup extra virgin olive oil. 4 garlic cloves, minced. 2 teaspoons dried oregano Salt and pepper 1 pound heirloom 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 13-by-9-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.
- Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
- Allow to rest for 5 minutes before serving.
Loaded Baked Potato Soup
1 pound fingerling potatoes, scrubbed, and diced 4 cups chicken or vegetable broth 1/4 cup unsalted butter 1/4 cup finely chopped onion 3 tablespoons all-purpose flour 1/2 cup heavy cream (optional) 1 1/2 cups shredded sharp cheddar cheese plus more for garnish Salt and Tabasco 1/2 cup sour cream 4 strips bacon, cooked crisp and crumbled 2 spring onions, thinly sliced, using the white and tender green parts.
- Put the potatoes and broth into a 4-quart saucepan and bring to a boil. Simmer for 10 to 12 minutes until tender. Drain the potatoes and save the broth.
- While the potatoes are simmering, melt the butter, and sauté the onions until translucent. Add the flour and whisk for 2 to 3 minutes. Add the reserved broth and bring to a boil.
- Add the heavy cream, if using, and the potatoes.
- Remove from the heat for 3 minutes, and add the cheese, whisking in until it is melted. Season with salt and Tabasco. Serve the soup in individual bowls, garnished with sour cream, additional cheese, bacon bits and spring onions.
Apple Pie Sundaes
For the Streusel 1/2 cup (1 stick) unsalted butter 3/4 cup all-purpose flour 1/2 cup firmly packed light brown sugar. 1/2 cup chopped pecans.
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
- Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
- Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.
Hot Apple Pie Sundae Filling 1/2 cup (1 stick) unsalted butter 2/3 cup firmly packed light brown sugar. 1 pound fuji apples, peeled, cored, and chopped. 1 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg
- In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
- Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.
Assembly 1 recipe streusel topping (above) 1 recipe Hot Apple Pie Sundae Topping (above) 1-quart good quality vanilla ice cream Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
- In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
- Top with a scoop of ice cream, more streusel, and another scoop of ice cream.
- Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.
Apple Upside Down Cake
Makes one 9-inch round cake
For the Apple Layer 4 tablespoons unsalted butter, softened. 1/2 cup light brown sugar Pinch of salt 2 to 4 fuji apples, peeled, cored, and cut into 1/2-inch wedges (enough to cover the bottom of the pan)
- Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper.
- In a large bowl, blend the butter with the brown sugar and salt.
- Spread the mixture evenly in the lined cake pan.
- Arrange the apples wedges in the pan in 2 concentric circles.
For the Cake 1 1/2 cups all-purpose flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 2 large eggs, beaten. 1/2 cup milk 1 teaspoon vanilla paste 1 1/2 sticks unsalted butter, melted.
- In the same bowl, whisk the flour with the sugar, baking powder, cinnamon, and salt.
- In a small bowl, mix the eggs with the milk and vanilla.
- Add the mixture to the dry ingredients along with the melted butter and whisk until smooth.
- Scrape the batter over the apples and spread evenly.
- Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes.
- Transfer the pan to a rack and let cool for 15 minutes.
- Run the tip of a knife around the inside rim of the pan.
- Center a serving plate over the cake; carefully invert the cake and plate.
- Remove the pan and peel off the parchment paper.
- Serve the cake in wedges with vanilla or caramel ice cream.
- Do-Ahead: The cake can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month. Re-warm in a 325-degree oven for 20 minutes.