Farmer’s Market Box November 22nd, 2023

November 23, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Butter Lettuce Salad with Apples, Blue Cheese, and Cider Vinaigrette

Serves 4

One head butter lettuce, washed and spun dry 2/3 cups vegetable oil 1/3 cup apple juice or cider 2 tablespoons fresh lemon juice 1 teaspoon salt 1/2 teaspoon celery seeds 1/8 teaspoon dry mustard Pinch of cayenne pepper 2 Fuji apples, cored and cut into wedges. 1 cup crumbled blue cheese.

  1. Put the lettuce into a salad bowl. In another bowl, whisk together the oil, cider, lemon juice, salt, celery seeds, mustard, and cayenne.
  2. Toss the greens with the dressing and plate the salad.
  3. Garnish with the apple slices and blue cheese. Drizzle with a bit of the dressing and serve.
  4. In a small bowl, whisk together the ingredients. Taste for salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.

Butter Lettuce Salad with Tangerine Soy Vinaigrette

Serves 4
1 head butter lettuce washed and spun dry.
3 tangerines peeled and segmented.
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. Put the lettuce and tangerines into a salad bowl.
  2. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic.
  3. Toss the salad with the dressing and serve. (The dressing makes a great marinade for pork or chicken)

Makrut Lime Curd

Makes about 4 cups
3/4 cup sugar
6 large eggs
½-3/4 cup fresh lime juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes.
  1. In a saucepan, combine the sugar, eggs, and lime juice.  Cook over medium high heat until the mixture thickens. 
  2. Remove from the heat and stir in the butter a few bits at a time. 
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to avoid forming a skin. 
  4. Cool, cover and refrigerate for up to 2 weeks.
  5. This is delicious as a filling for cakes, as a spread for English muffins, filling for cakes, or as a topping for pudding. 

Margaritaville Chicken

Serves 6
1/4 cup olive oil
1/2 cup tangerine 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.
  1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
  2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
  3. Diva Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.] 
  4. 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.
  5. Serve garnished with thinly sliced oranges and chopped cilantro.

Make Ahead Mashed Potatoes

Serves 4
1 pound Satina potatoes, peeled.
3 tablespoons unsalted butter, softened.
1/3 cup freshly grated Parmesan cheese. 	
1/2 cup sour cream
3 ounces cream cheese, softened.
1/3 cup chopped fresh chives (optional)
Salt and freshly ground black pepper to taste.
  1. Boil the potatoes in salted water to cover until tender and drain.
  2. Rub a 3-quart soufflé dish or 9 x 9-inch baking dish with 2 tablespoons of butter.
  3. Sprinkle 1/4 cup of the Parmesan into the dish and tip the dish so the cheese is evenly distributed and adheres to the butter.
  4. Put the potatoes in a large bowl, add the sour cream, cream cheese, 2 tablespoons of the remaining butter, 1/4 cup of the
  5. Parmesan, and the chives, if using, and season with salt and pepper. Using an electric mixer, beat the potatoes until smooth. Transfer to the prepared dish, dot with any remaining butter, and sprinkle with the remaining cheese.
  6. Do-Ahead: At this point, you can cover and refrigerate for 2 to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.

Melting Potatoes

Serves 4
2 tablespoons extra virgin olive oil	
1 pound Satina potatoes, scrubbed, and cut into 1/2-inch chunks.
1/2 cup chicken or vegetable broth
1 tablespoon finely chopped rosemary.
1 teaspoon thyme leaves
2 tablespoons unsalted butter
1 garlic clove slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper.
1 tablespoon finely chopped Italian parsley.
  1. In a large skillet, heat the oil, add the potatoes in a single layer, and cook on high for 2 to 3 minutes flip the potatoes and cook another 2 to 3 minutes.
  2. Pour the broth over the potatoes, add the rosemary, thyme and butter, season with salt and pepper, and cover. Simmer on medium heat for 5 to 7 minutes, until tender.
  3. Uncover, and allow any liquid to evaporate. Garnish with the parsley and serve.

Baked Sprouted Cauliflower and Goat Cheese Dip

Serves 6
1-pound sprouted cauliflower
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced.
1 medium shallot finely chopped.
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened.
8 ounces goat cheese, softened.
1/4 cup freshly grated Parmigiano Reggiano cheese.
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley.
Toasted baguette slices or fresh vegetables to dip
  1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
  2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
  3. Drain thoroughly and season with salt and pepper. Set aside to cool.
  4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
  5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
  6. Taste for seasoning and adjust using salt or pepper.
  7. Transfer the mixture to the prepared baking dish.
  8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
  9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Cauliflower with Capers, Raisins, and Breadcrumbs

Serves 8 to 10
1-pound sprouted cauliflower
6 tablespoons olive oil
3 garlic cloves thinly sliced.
2 tablespoons salted packed capers, soaked, rinsed, patted dry.
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley.
  1. Preheat oven to 400 degrees, line a baking sheet with silicone, parchment, or aluminum foil. 
  2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper.  Roast for 25 minutes until crispy.
  3. Heat the remaining oil in a small sauté pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook, stirring, until the breadcrumbs are golden.
  4. Set aside.
  5. Add chicken broth and anchovy paste to the sauce sauté pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
  6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Not Your Mama’s Green Bean Casserole

Serves 6
3 tablespoons vegetable oil
1 medium yellow onion thinly sliced.
1-pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1/2-pound white mushrooms thinly sliced.
1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable broth
1/4 cup sherry (optional)
1/2 cup heavy cream or whole milk
Salt and pepper
  1. In a skillet, heat the oil, add the onions, and sauté until they are crispy.
  2. Drain on paper towels and set aside. 
  3. Bring 4 quarts of salted water to a boil, add the green beans, and cook for 4 minutes.  Drain thoroughly and set aside.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  4. In a saucepan, heat the butter, add the mushrooms, and saute until the mushrooms begin to color.  Add the flour and cook for 2 minutes. 
  5. Whisk in the broth and bring to a boil.  Add the sherry, and cream, stirring until thickened. 
  6. Season with salt and pepper.  Add the beans to the sauce, and transfer to the casserole dish. 
  7. Top with the onions.  (at this point you can cool, cover, and refrigerate for up to 2 days)
  8. Preheat the oven to 350 degrees, and bake for 30 to 35 minutes, until bubbling. 
  9. Allow to rest for 5 minutes before serving. 

Carrot Pudding

Serves 6
1 bunch carrots, tops removed, scraped, and cut into 1-inch chunks
1/2 teaspoon grated orange zest
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
1/2 teaspoon baking powder
1/2 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, melted.
  1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.  Coat the inside of six 4-to-6-ounce ramekins with non-stick cooking spray.
  2. Steam or boil the carrots, until they are soft. 
  3. Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
  4. Whisk in the zest, sugar, flour, egg, yok, baking powder, milk, cinnamon, nutmeg, cloves, butter, and season with salt. 
  5. Transfer to the ramekins, arrange the ramekins on the baking sheet, bake until the pudding is firm, and lightly browned, about 40 minutes.  Tip the ramekins out onto a serving platter and serve.

Roasted Carrots with Dilled Butter Sauce

Serves 4
1 bunch 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

1.	Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper. 
2.	In a bowl, combine the carrots, oil, salt, and pepper. 
3.	Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time. 
4.	While the carrots are cooking, melt the butter, and sauté the shallot for 3 minutes, until softened. 
5.	Add the dill. 
6.	When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat. Serve warm. 

Honey Thyme Carrots

Serves 4 to 6
1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1-pound carrots, peeled and cut into chunks if large
Salt and pepper
  1. In a skillet, combine the broth, honey, thyme, and carrots.  Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.  Season with salt and pepper, remove the thyme sprigs and serve. 

Thanksgiving Apple Cake with Caramel Pecan Sauce

Serves 8
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 Granny Smith apples, peeled, cored, and finely chopped.
1 cup chopped pecans.	
1 tablespoon vanilla extract
  1. Preheat the oven to 350° F. Line a sheet pan with silicone, or coat with non-stick cooking spray. 
  2. In a large bowl, using an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy. 
  3. Beat in the eggs, one at a time, until blended. 
  4. Add the flour, baking soda, and spices and beat until just incorporated. 
  5. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan. 
  6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
  7. Set the pan on a rack to cool for 10 minutes. 
  8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.
  9. Reheat the chilled or defrosted cake, before serving, covered with aluminum foil, in a 350° F oven for 10 to 15 minutes.
Caramel Pecan Sauce
1/2 cup (1 stick) unsalted butter
1 cup pecan halves
2 cups firmly packed light brown sugar
2 cups heavy cream
  1. Melt the butter in a medium-size saucepan over medium-high heat.
  2. Add the pecans and toast, stirring, for about 3 minutes.
  3. Stir in the brown sugar and continue stirring until it melts.
  4. Add the cream and cook, stirring constantly, until the sauce boils.
  5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Reheat over medium heat.

Tangerine Butter Cookies

Makes about 4 dozen
3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 large eggs
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon paste vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup semolina
4 cups all-purpose flour
1/2 cup sugar
  1. Preheat the oven to 350 degrees, and line baking sheets with parchment, aluminum foil, or silicone. 
  2. In the bowl of an electric mixer, beat the butter and sugar together until light.  Add the baking soda, cream of tartar and salt.  Beat in the eggs, one at a time, add the tangerine peel, vanilla, and extract, beating to combine.  Add the olive oil, semolina, and flour.  Cover and refrigerate for 1 hour.
  3. Place the 1/2 cup sugar in a small bowl. Using a portion scoop, shape the dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on the prepared baking sheets. Using a fork, press into each ball of dough.
  4. Bake the cookies for 9 to 11 minutes or until the tops are very lightly browned. Transfer cookies to a wire rack and let cool.

Tangerine Olive Oil Cake

Makes one 9-inch round cake
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated tangerine rind.
1/4 cup tangerine juice
1 1/2 cups chopped Tangerine segments.
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
  1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
  2. Preheat the oven to 350 degrees. 
  3. In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
  4. Add the flour, sugar, salt, soda, and powder.  Beating until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean. 
  6. Transfer the cake to a rack to cool for 30 minutes. 
  7. Invert the cake onto the rack and let cool completely before serving. 

Vanilla Cole Slaw

Serves 6 to 8
One head conehead cabbage, thinly sliced. 
2 baby leeks finely chopped.
2 medium carrots, coarsely shredded.
1 1/2 cups mayonnaise
2 tablespoons white vinegar
3 tablespoons sugar
2 teaspoons vanilla paste or extract
2 to 3 tablespoons milk if needed to thin the dressing.
  1. Combine the cabbage, leeks, and carrots in a large salad bowl.
  2. In another bowl, whisk together the mayonnaise, vinegar, sugar, and vanilla.  Add milk a few teaspoons at a time, to thin the dressing.  Taste for seasoning, and adjust using more sugar, vinegar or vanilla as needed.
  3. Pour over the cabbage mixture and toss to coat.  The Slaw can be made up to 8 hours head of time.  Re-toss to combine. 

Baby Leek and Squash Stuffed Chicken Breast with White Wine Sauce

Serves 6

1 tablespoon olive oil
1 tablespoon unsalted butter 
2 tablespoons mince shallots
2 teaspoons minced shallots.
1 teaspoon finely chopped thyme (1 1/2 teaspoon dried)
2 cups shredded 8 ball squash.
Salt and pepper
3 tablespoons sherry
2 teaspoons chopped fresh parsley.
  1. In a skillet, heat the oil and butter, sauté the shallots and garlic for 1 to 2 minutes, until the shallot is softened. 
  2. Add the squash, thyme, salt, and pepper and sauté until there is no longer any liquid in the pan. 
  3. Add the sherry, and parsley, sauté another 3 to 4 minutes.  Season with salt and pepper and cool the stuffing. 
  4. Process the mixture in the food processor until they are almost a paste. 
For the Chicken and Sauce
6 Boneless skinless chicken breasts, pounded to an even thickness.
Salt and pepper
Mushroom stuffing (see preceding recipe)
All-purpose flour
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 tablespoons all-purpose flour
1/2 cup Sauvignon Blanc, Pinot Grigio or dry vermouth
1 cup chicken broth
1 cup heavy cream
1/4 cup finely chopped Italian parsley.
Salt and pepper
  1. Lay the chicken breasts shiny side down, sprinkle with salt and pepper.  Spread 1 to 2 tablespoons of the squash mixture on the interior of the chicken breast.  Roll up the breast from the widest end, folding in the sides as you go.  Secure with toothpicks or silicone bands.  Dip into all-purpose flour, to coat the outside.  At this point the chicken can be refrigerated overnight. 
  2. In a large skillet, heat 1 tablespoon of butter with oil, and sauté the rolls until they are browned on all sides.  Remove to a plate, and cover with foil. 
  3. Melt the remaining butter in the skillet and stir in the flour. 
  4. Cook the flour for 2 to 3 minutes, add the wine and chicken broth. 
  5. Bring to a boil, add the cream and parsley.  Taste for seasoning, adjust using salt and pepper.  Add the chicken back to the skillet, and simmer for 5 minutes until cooked through.  Serve the chicken sliced in a pool of sauce.  

8-Ball Squash Parmigiano

Serves 8
One pound 8-ball squash, scrubbed
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion.
1/4 cup tomato puree
2 tablespoons finely chopped basil.
Salt and pepper
1 cup fresh breadcrumbs
1 cup grated Parmigiano Reggiano
  1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
  2. Steam zucchini shells, covered, 6 minutes or until tender, or microwave for 3 to 4 minutes.
  3. Drain, cut sides down, on several layers of heavy-duty paper towels. Chop the zucchini pulp.
  4. In a skillet, heat 2 tablespoons of oil, add the garlic and onion, sauté for 2 to 3 minutes.  Add the tomato puree, and simmer for 2 minutes.
  5. Add the chopped zucchini pulp and basil, and sauté for about 3 minutes.
  6. Season the mixture with salt and pepper. Add the breadcrumbs and 1/2 the cheese. 
  7. Coat the inside of a 13-by-9-inch baking dish with the remaining olive oil. Stuff the zucchini with the mixture and lay in the prepared pan. Sprinkle with the remaining cheese and bake for 20 to 30 minutes until the cheese is golden brown and the zucchini are tender.

South of the Border 8-Ball Squash and Eggs

Serves 6 to 8
1 pound eight-ball squash
Olive oil
Freshly ground black pepper
1/2 cup tablespoons tomato sauce
Pinch ground cumin
1 teaspoon dried oregano
1 cup crumbled cotija cheese.
8 large eggs
Salt and pepper
1 tablespoon finely chopped cilantro.
  1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
  2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch-thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
  3. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
  4. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cumin, and oregano, cooking until the squash is tender.
  5. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.
  6. Return the baking sheet to the oven and bake until the eggs are set, about 15-20 minutes.
  7. Garnish with cilantro and place the stem on top or to the side of the squash. Serve immediately.

@Diane Phillips  Blog:

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