Farmer’s Market Box November 30th, 2023

November 29, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Miso Maple Roasted Apples and Sweet Potatoes

Serves 6
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
2 Crimson gold apples, cored, and cut into 8 wedges.
1-pound purple sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 spring onions, thinly sliced on the diagonal for garnish.
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
  2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.  
  3. Add the apples and sweet potatoes to the bowl and toss to coat thoroughly.
  4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through, and they become golden brown. 
  5. Allow to rest for 10 minutes before transferring all the juices to a serving bowl. 
  6. Do-Ahead:  You can roast these ahead, and then re-warm in a 350-degree oven, covered for 15 minutes. 

Roasted Stuffed Japanese Sweet Potatoes

Serves 4
These are a great side dish to serve with pork or poultry.

1-pound Japanese purple sweet potatoes scrubbed
1/4-pound bulk sage flavored breakfast sausage
1/4 cup finely chopped spring onion, using the red and tender green parts.
2 tablespoons unsalted butter softened.
Salt and pepper
1 cup shredded Gruyere cheese
  1. Preheat the oven to 400 degrees, prick the potatoes with the sharp end of a paring knife, and roast for 35 to 45 minutes until tender.  Reduce the oven temperature to 350 degrees.
  2. While the potatoes are roasting, in a skillet, cook the sausage until it is no longer pink, breaking up any large pieces.  Add the onions, and sauté for 2 minutes.  Drain and put into a mixing bowl. 
  3. Using an oven mitt, remove the potatoes from the oven and split in half lengthwise.  Carefully remove the flesh and add to the bowl with the sausage.  Set the skins aside.
  4. Add the butter and mash the potatoes with the sausage and scallions.  Add 1/2 cup of the cheese, and season with salt and pepper.  Re-stuff the skins with the sausage mixture, and place on a baking sheet lined with foil, parchment, or silicone.  Sprinkle the remaining cheese over the potatoes and bake for 15 to 20 minutes until the cheese is melted. 

Tart Tatin

Serves 4
1 sheet puff pastry defrosted and kept cold. 
Flour for rolling the puff pastry.
1/2 cup (1 stick) unsalted butter 
3/4 cup sugar
6 Crimson Gold apples, peeled, cored, and quartered.
  1. Preheat the oven to 375 degrees.  Line a baking sheet with a silicone liner or parchment paper and set aside. 
  2. On a floured board, roll out the dough until it is 1/8-inch thick.  Cut the dough into a circle 1-inch larger than the diameter of your baking pan.  Prick the dough all over with the tines of a fork and transfer it to the baking sheet.  Refrigerate the dough while you work on the apples.
  3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter. 
  4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles.  Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan. 
  5. When you have a snug layer, cut the remaining apples in half, and sprinkle them over the first layer.  Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
  6. Transfer the skillet to the baking dish to the baking sheet.
  7. Cover the apples with the pastry, loosely tucking in any overhang.
  8. Bake for 30 to 40 minutes, until the basket is baked through and puffed. 
  9. Cover the skillet with a large, rimmed serving plate and turn the tart out onto the platter and remove the pan.  If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart.  Cool for 10 minutes before serving with unsweetened crème fraiche. 

Braised Chicken with Apples

Serves 4 to 6
1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
4 Crimson gold 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
  1. 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. 
  2. Melt the remaining butter, and sauté the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes. 
  3. 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 is cooked through.  (160 degrees on an instant read meat thermometer)
  4. Add the cream (if using) season with salt and pepper and serve.  This is delicious with rice, or buttered noodles.  

Green Beans with Pancetta and Caramelized Onion

Serves 6
½ pound blue lake green beans, ends trimmed and cut into 1-inch pieces
2 tablespoons extra virgin olive oil
¼ pound diced pancetta
½ cup finely chopped sweet yellow onion
Salt and pepper
  1. Bring 4 quarts salted water to a boil, add the green beans, and cook for 3 minutes.  Drain thoroughly, season with salt and pepper.
  2. In a large skillet, heat the oil, and sauté the pancetta until crispy.
  3. Add the onion, and sauté until the onion begins to turn golden brown.
  4. Do-Ahead:  At this point, you can set aside the skillet until you are ready to sauté the beans to serve.
  5. Add the cooked beans, and sauté for 2 minutes. Season with salt and pepper and serve.

Baby Broccoli Frittata

Serves 6 to 8
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 spring onion, finely chopped, using the white and tender green parts
½ pound baby broccoli, finely chopped
Salt and pepper
8 large eggs, beaten.
2 tablespoons water
1 cup crumbled goat cheese.
1/4 cup grated Parmigiano Reggiano cheese.
  1. Preheat the oven to 350 degrees.
  2. In a large oven proof skillet, heat the oil, and add the garlic and spring onions, and swirl in the oil for 1 minute. 
  3. Add the broccoli and season with salt and pepper. 
  4. Sauté the broccoli for 2 to 3 minutes, until it begins to soften.
  5. Whisk the eggs with the water and pour over the broccoli mixture in the pan. 
  6. Sprinkle with the goat cheese and Parmigiano.
  7. Bake the frittata for 10 to 15 minutes until the eggs are set in the center.  Remove from the oven, allow to rest for 5 minutes, before cutting into wedges.    

Salanova with Lavender Salad Dressing

Serves 4
One head Salanova, washed and spun dry.
1 spring onion finely chopped.
1/3 cup white balsamic vinegar
1 tablespoon sugar
1teaspoon lemon zest
1 teaspoon finely chopped lavender.
½ cup extra virgin olive oil
Salt and pepper
  1. Put the lettuce and onion into a salad bowl.
  2. In a small bowl, whisk together the remaining ingredients.
  3. Dress the salad and serve. 

Lavender Shortbread

Makes about 2 dozen
1 cup unsalted butter, softened
1/4 cup granulated sugar, plus extra for sprinkling on cookies.
1/4 cup powdered sugar.
1/4 teaspoon salt
1 cup all-purpose flour
1 cup cake flour
1 teaspoon chopped fresh lavender.
  1. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
  2. Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
  3. Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet.
  4. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.
  1. Secure the stems together with twine or a rubber band and hang them upside down to passively dry.
  2. If you harvested a lot of lavender at once, it is best to create and hang several small bunches rather than one large one.
  3. Once the lavender is dried (7-10 days) remove the buds and store in airtight containers.

Rainbow Carrot Salad

Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded
1/2 cup finely chopped spring onions, using the red and tender green parts
2 crimson gold apples, cored and finely chopped
3 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil. 
Salt and pepper
  1. In a bowl, combine the carrots, scallions, and apples. 
  2. In a small bowl, combine the vinegar, sugar, mustard, and oil.  Season with salt and pepper.
  3. 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. 

Salanova and Apple Salad

Serves 4
1 head Salanova, washed, spun dry and chopped.
1 teaspoon Dijon mustard
1 tablespoon honey
1/3 cup extra virgin olive oil.
3 tablespoons white wine vinegar
salt and pepper
1 apple, cored, and thinly sliced.
1/2 cup walnuts, toasted.
Shaved Pecorino Romano cheese for garnish
  1. Put the lettuce into a mixing bowl and set aside. 
  2. In a small bowl, whisk together the mustard, honey, oil, and vinegar.  Season with salt and pepper. 
  3. Toss the lettuce with some of the dressing and plate the salad.
  4. Arrange the apple slices, walnuts and pecorino over the lettuce, and drizzle with some of the dressing before serving. 

Yuzu Marinated Salmon

Serves 6
½ cup white miso
1/3 cup mirin
¼ cup sake
3 tablespoons grated Yuzu zest
1/3 cup white sesame seeds
3 tablespoons brown sugar
2 tablespoons dark sesame oil
1/3 cup soy sauce
2 tablespoons yuzu juice
2 pounds salmon filets
½ cup thinly sliced spring onions for garnish
  1. Put the miso, mirin, sake, yuzu zest, sesame seeds, sugar, sesame oil, soy sauce and juice in a blender or food processor. Blend until smooth. Reserve in the refrigerator until ready to use.  Put the salmon into a 13-by-9-inch baking dish and pour the marinade over the salmon.  Cover and refrigerate for at least 1 hour and up to 4 hours.  Drain the marinade and pour into a saucepan.  Bring the marinade to a boil for 10 minutes. 
  2. Preheat the oven or BBQ to 400 degrees.   Bake the salmon for 5 minutes per inch of thickness, or grill skin side down for 5 to 6 minutes, until the internal temperature is 160 degrees.  Remove the salmon to a serving platter, allow to rest for 5 minutes, and garnish with the marinade, and chopped spring onions. 

Harvest Grape Focaccia

Makes one 13-by-9-inch pan
Rosemary, Lemon Zest Oil for Focaccia
1/2 cup extra virgin olive oil. 
1 tablespoon finely chopped rosemary. 
Grated zest of one Lemon 

1. Heat the oil in a skillet and add the rosemary and lemon zest.
2. Swirl in the pan for one minute and remove from the heat. Allow to cool and steep for at least 1 hour.
3. Pour into a bottle and seal, refrigerate until needed, or proceed. This will keep in the refrigerator for up to 1 week.
For the Focaccia
1 1/2 cups warm water
1 1/4 teaspoons salt
3 1/2 cups Unbleached All-Purpose Flour
1 tablespoon instant yeast
1/2 cup rosemary, lemon zest oil (above) 
1 cup crimson grapes halved or quartered if large. 
1/4 cup golden raisins 
1 tablespoon fleur de sel for finishing 
  1. Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons Rosemary Lemon zest oil in the bottom.
  2. Combine the water, salt, flour, yeast, and 2 tablespoons oil, beat at high speed with an electric mixer for 60 seconds.
  3. Scoop the sticky batter into the prepared pan, cover the pan with plastic wrap, and let it rise at room temperature for 60 minutes, till it becomes puffy.
  4. While the dough is rising, preheat the oven to 375°F.
  5. Gently poke the dough all over with your index finger creating dimples and arrange the grapes and raisins over the top, drizzle with more oil and sprinkle with some fleur de sel.
  6. Bake the bread till it’s golden brown, 35 to 40 minutes.
  7. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Roasted Grapes

Serves 6
1-pound crimson grapes, stemmed, and cut in half
½ cup extra virgin olive oil
1 teaspoon chopped rosemary.
Salt and pepper
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
  2. In a bowl, toss the grapes, oil, and rosemary together.  Season with salt and pepper and spread onto the baking sheet.  Roast for 25 to 30 minutes until the grapes are blistered.  Remove from the oven, cool, cover and refrigerate.  Serve as a condiment with cheese, or on crostini with ricotta or robiola cheese.  The grapes will keep in the fridge for up to 1 week. 

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
  1. In a large bowl, stir together the baking soda and the persimmons, and set aside. 
  2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars. 
  3. Add the eggs, one at a time, beating after each addition.  Stir in the lemon juice and vanilla and beat until well combined. 
  4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined. 
  5. 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. 
  6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
  7. 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.

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 spring 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 yuzu lime juice
Salt and pepper
  1. 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. 
  2. 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
  1. 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.
  2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.

Yuzu Lime Pound Cake

Makes Two 8-inch loaves or one Bundt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
1 teaspoon grated yuzu lime zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh yuzu lime juice 
3/4 cup buttermilk (or 3/4 cup whole milk with 1 teaspoon lemon juice added)
  1. Preheat the oven to 350 degrees. Coat two 8-inch loaf pans with non-stick cooking spray.
  2. 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 zest.
  3. Add the flour, baking powder, soda, and salt to the bowl.
  4. 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.
  5. Divide the batter between the two pans, and bake for 1 hour, until a cake tester comes out clean.
  6. Cool the cakes for 15 minutes, then remove from the pans.

2 cups sifted confectioner’s sugar.
1/4 cup fresh yuzu lime juice 
  1. 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. Slice the cake and serve with fresh strawberries.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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