Farmer’s Market Box December 7th, 2023
This week local produce and featured farms:
- Broccolini – JR Organics
- Japanese Sweet Potatoes – Fresno Evergreen
- Shanghai Bok Choy – Fresno Evergreen
- Torpedo Onions – Tutti Frutti Farm
- Salanova® Lettuces – The Garden Of
- Kishu Mandarins – Rancho Del Sol
- Rainbow Bunch Carrots – The Garden Of
- Makrut Limes – Rancho Del Sol
- Early Fuji Apples – See Canyon Apple Orchards
- Mini Purple Radishes – JR Organics
- Squash Gold Bar – JR Organics
Farmer’s Market Box Recipes
Bahn Mi Meatballs with Asian Slaw
Serves 6
For the Meatballs 1/2-pound ground pork 1/2-pound ground chicken 1/4 cup finely chopped fresh basil. 2 garlic cloves, minced. 1 torpedo onion, finely chopped, using the red part only. 1 tablespoon fish sauce (such as nam pla or nuoc nam) 1 teaspoon hot chili sauce (such as sriracha) 1 tablespoon sugar 2 teaspoons cornstarch 1/4 teaspoon freshly ground black pepper. 1 teaspoon salt Oil for frying
- In a mixing bowl, combine the ingredients, until blended.
- Using a portion scoop form into golf ball sized meatballs.
- Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown. When cooked through, remove to paper toweling, and drain thoroughly.
For the Slaw 1 bunch purple radishes scrubbed and cut into julienne. 3 to 4 rainbow carrots, cut into julienne (1 1/2 cups) 1 torpedo onion, finely chopped on the diagonal, using the white and tender green parts 1 shanghai bok choy, root end trimmed, and thinly sliced 1/4 cup finely chopped cilantro, Italian parsley, or basil. 1/2 cup rice vinegar 1/4 cup sugar 1 tablespoon fish sauce 6 Soft Italian Rolls for serving.
- In a bowl, combine the vegetables.
- In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
- Pour over the vegetables and toss to coat. Allow to stand for 2 hours at room temperature or refrigerate overnight.
- Split the rolls in half lengthwise, pack with some of the slaw, and top with 3 to 4 meatballs to serve. Serve with additional slaw on the side.
Asian Noodle Soup with Chicken and Bok Choy
Serves 6
3 tablespoons vegetable oil 2 garlic cloves minced. 1 teaspoon grated ginger 2 rainbow carrots, peeled and cut into julienne. 1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts. 2 chicken breasts cut into bite sized pieces. 8 cups chicken broth 2 tablespoons white miso (optional) 1/2-pound linguine cooked al dente. 2 tablespoons soy sauce 1 tablespoon sesame oil for garnish 2 torpedo onions finally chopped using the red and tender green parts.
- In a Dutch oven, heat the oil, add the garlic and ginger, and sauté for 30 seconds, until fragrant.
- Add the bok choy, and sauté in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
- Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
- Serve the soup garnished with drizzle of sesame oil, and some chopped torpedo onions.
Soy Glazed Baby Bok Choy
Serves 2 to 4
2 tablespoons vegetable oil 2 garlic cloves, minced. 1 teaspoon grated ginger 1/4 cup soy sauce or Tamari 1/2 cup chicken or vegetable broth 1 bunch bok choy, root end trimmed, and cut into 1-inch ribbons. 2 teaspoons sesame seeds for garnish Toasted sesame oil for garnish
- In a large skillet, heat the oil, add the garlic and ginger, and sauté until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
- Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.
- Serve warm sprinkled with sesame seeds and drizzled with sesame oil.
Miso Maple Roasted Japanese Sweet Potatoes and Rainbow Carrots
Serves 4 to 6
1-pound Japanese sweet potatoes, scrubbed, and cut into 1-inch pieces 1 bunch rainbow carrots, scraped, and cut into 1-inch pieces ½ cup vegetable oil 1 tablespoon white miso 2 tablespoons maple syrup ½ cup melted butter 2 torpedo onions, finely chopped for garnish.
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- In a bowl, combine the oil, miso, and maple syrup. Add the potatoes and carrots to the bowl and stir to coat.
- Spread the vegetables onto the baking sheet in one layer and bake for 50 to 60 minutes until tender.
- Transfer the vegetables to a serving dish and drizzle with melted butter and chopped torpedo onions.
Tangerine Cheesecake Squares
Serves 6 to 8
1/2 cup butter, softened. 1/2 cup packed brown sugar. 1 1/3 cup all-purpose flour 3 8-ounce cream cheese, softened. 2/3 cup granulated sugar. 2 eggs 1/2 cup whipping cream. 1 tablespoon finely shredded tangerine peel 1/3 cup tangerine juice 1 teaspoon vanilla paste, or vanilla extract Tangerine segments
- Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
- In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
- Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
- Bake about 30 minutes more or just until the filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
- Use the tangerine segments to decorate each square. Bring the squares to room temperature before serving.
Roasted Salmon with Tangerine Cilantro Salsa
Serves 6
1/2 cup extra virgin olive oil 1 tablespoon Old Bay Seasoning, or seafood seasoning 2 1/2-pound salmon filets 3 tangerines, peeled and separated into segments, and chopped. 1/2 cup chopped torpedo onion. 1/2 cup chopped cilantro. 2 tablespoons finely chopped Jalapeno pepper. Pinch red pepper flakes 1/4 cup tangerine juice 1 garlic clove, minced. 1/4 cup extra virgin olive oil.
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, combine the oil and Old Bay.
- Dip the filets into the oil mixture and arrange on the baking sheet.
- Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
- In a bowl, combine the tangerine, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
- Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.
Sauteed Tangerine Shrimp
Serves 4
1/4 cup extra virgin olive oil. 3 garlic cloves, minced. 1/2 teaspoon red pepper flakes 2 teaspoons seafood seasoning (such as Old Bay) 24 extra-large peeled and deveined shrimp 1/4 cup tangerine juice 1 teaspoon grated tangerine zest. 3 tablespoons chopped fresh parsley.
- In a large skillet, heat the oil, add the garlic, red pepper flakes and Old Bay, sauteing until the garlic is fragrant.
- Add the shrimp, orange juice, and zest, and sauté until the shrimp have turned pink. Garnish with the parsley and serve over pasta or rice.
Broccolini Pasta with Gremolata Crumbs
Serves 4
For the Gremolata Crumbs 2 tablespoons extra virgin olive oil 1 cup fresh breadcrumbs 2 cloves garlic, minced. Grated zest of 1 lemon Grated zest of 1 tangerine ½ cup finely chopped Italian parsley 1/4 cup grated Pecorino Romano or Parmigiano Reggiano
- In a medium skillet, heat the oil, and sauté the crumbs and garlic together until the bread becomes crispy.
- Turn off the heat, add the remaining ingredients and set aside while preparing the pasta.
For the Pasta 1-pound shaped pasta like penne, rigatoni, or gemelli, cooked 2 minutes short of al dente, saving some of the hot pasta water 1/4 cup extra virgin olive oil. 2 garlic cloves, minced. 1 torpedo onions finely chopped using the red part only. 1/2-pound broccolini, tough stems removed, and finely chopped. 1 teaspoon minced fresh sage. 1/4 cup dry white wine
- In a large skillet, heat the oil, and sauté the garlic and leeks, until the leeks are translucent, about 4 minutes. Add the broccolini and sage and cook over medium high heat for 3 minutes. Add the wine and cook another 3 minutes until the cauliflower is crisp/tender.
- Add the hot pasta to the pan, and toss, adding hot pasta water to the mixture if needed.
- Add in the gremolata and toss until blended. Serve immediately.
Roasted Carrot Salad with Salanova, Tangerine-Mint Vinaigrette and Crumbled Goat Cheese
Serves 4
One bunch rainbow carrots (about 6 small, 4 medium, 2 large) peeled stems and tops removed 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper 3 tangerines, peeled, and segmented 1/2 cup extra virgin olive oil 2 tablespoons fresh squeezed tangerine juice 2 tablespoons balsamic vinegar 1 teaspoon honey 1/4 cup finely chopped red torpedo onion 1 tablespoon finely chopped mint leaves Salt and pepper to taste 2 cups Salanova, washed and spun dry in a salad spinner 4 ounces (about 1 cup) crumbled goat cheese (buy it in a log and then crumble it when it’s cold)
- Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil.
- Arrange the carrots on the baking sheet and drizzle with 2 tablespoons of oil, salt, and pepper. Toss the carrots to coat them with the mixture. Roast the carrots for 15 minutes until tender. Remove from the oven and allow to cool.
- Depending on the size of the carrots cut the carrots into bite size pieces (baby carrots, slice into quarters, medium carrots, dice into 1/2-inch pieces) and add them to a mixing bowl. Add the tangerines to the bowl and set aside while making the vinaigrette.
- In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, onion, and mint. Taste the dressing for seasoning and adjust using salt and pepper.
- Drizzle the carrots and tangerines with some of the dressing and toss to coat.
- Toss the arugula with some of the dressing and arrange on salad plates. Top with some of the carrot/tangerine mixture, and a bit of crumbled goat cheese. Garnish with mint if desired.
Salanova Salad with Honey Garlic Dressing
Serves 4
2 heads Salanova lettuce, washed and spun dry 2 torpedo onions, finely chopped using only the red part 3 purple radishes, ends trimmed, and thinly sliced 1 tablespoon finely chopped garlic 1/4 cup rice vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1/3 cup extra virgin olive oil. Salt and pepper
- Put the lettuces, onions, and radishes into a salad bowl.
- In a small bowl, whisk together the garlic, vinegar, honey, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the salad greens and toss to coat. Plate the salad and serve.
Sheet Pan Broccolini
Serves 2 to 4
1/4 cup extra virgin olive oil. 2 garlic cloves, sliced. 1/2 cup finely chopped shallots or onion. 1 bunch broccolini, tough stems removed, and coarsely chopped. Salt and pepper Aged balsamic vinegar Shaves of Parmigiano Reggiano
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
- In a bowl, combine the oil, garlic, shallots, and broccoli. Season with salt and pepper and toss to coat.
- Spread evenly on the baking sheet and roast for 10 to 12 minutes, until the broccoli is beginning to turn golden.
- Remove from the pan to a serving bowl, Drizzle with some of the balsamic vinegar, and garnish with shavings of Parmigiano Reggiano.
- This dish is also delicious tossed into shaped pasta, such as Farfalle, or penne.
Pistachio Lime Bars
Makes about nine 2-inch squares
For the Crust 1 cup flour 1/2 cup confectioners' sugar 1/4 cup chopped pistachios. 1/2 cup chilled unsalted butter, cut into small bits.
- Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
- In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
- Press the crust into the pan and bake for 20 minutes.
For the Filling 2 large eggs 1 cup sugar 1/2 teaspoon baking powder 2 tablespoons flour 1/3 cup lime juice 1/3 cup shelled pistachios. confectioner's sugar for garnish
- In a mixing bowl, whisk together the eggs, sugar, baking powder, flour, and lime juice.
- Pour over the hot crust and sprinkle the top evenly with pistachios.
- Bake another 20 minutes, until the filling is set.
- Remove from the oven and immediately cut the bars into squares. Sprinkle with confectioners’ sugar, and cool completely. 5. The bars will keep in the refrigerator for up to 3 days. Serve at room temperature.
Gold Bar Chowder
Serves 6
4 tablespoons unsalted butter 1 leek, finely chopped, using the white part only. 2 medium carrots, scraped and cut into 1/2-inch dice. 1/2-pound gold bar squash, scrubbed, ends trimmed, and cut into 1/2-inch dice. 1 teaspoon finely chopped fresh thyme. 3 tablespoons all-purpose flour 6 cups chicken or vegetable broth 1/2 cup heavy cream (optional) 6 strips of bacon cooked crisp and crumbled for garnish.
- In a Dutch oven, heat the butter, and sauté the leek, carrot, squash, and thyme for 3 to 4 minutes until the leek is translucent.
- Add the flour, and stir until the flour has cooked, 2-3 minutes.
- Gradually add the broth and bring to a boil. Simmer for 15 minutes until the squash is tender.
- Add the cream, bring to serving temperature and garnish with bacon.
Roasted Gold Bar Squash with Sauce Vierge
Serves 6
One pound gold bar squash scrubbed stem and root ends removed. salt 1/3 cup extra virgin olive oil. 2 cups chopped ripe tomatoes. 2 garlic cloves, minced. 1/3 cup finely chopped red torpedo onion using the red and tender green parts. 5 tablespoons roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, cilantro) 1/2 cup extra-virgin olive oil (or to taste) 2 tablespoons lemon juice Salt and freshly ground pepper
- Halve the squash lengthwise and score the flesh in a crosshatch pattern so that the salt can penetrate it.
- Sprinkle the salt onto the scored side of the squash from a height that allows it to evenly distribute.
- Leave the squash for 10–15 minutes so that salt has time to draw out moisture.
- Pat the squash dry.
- Preheat oven to 400 degrees. Heat the oil in an ovenproof 12-inch fry pan, add the zucchini flesh side down in the oil, adjust the heat to allow the squash to sear and caramelize without burning.
- Cook for about 5 minutes, place the pan in the oven to roast for 20 to 25 minutes or until the squash are completely soft. Transfer squash to paper towel–lined plate to blot excess oil.
- Arrange the squash on a serving platter.
- While the squash is roasting, in a mixing bowl, combine the tomatoes, garlic, onion, herbs, ½ cup olive oil, lemon juice, salt and pepper. Taste for seasoning and adjust using more lemon juice and/or salt and pepper.
- Top the roasted squash with the sauce and serve at room temperature.
- Cook’s Note: Sauce Vierge is popular in France during the summer when cooked sauces would be too heavy. Serve this versatile sauce over vegetables, chicken, seafood (salmon and sea bass are great) and lamb.
Gold Bar Squash Casserole
2 tablespoons unsalted butter 2 tablespoons olive oil 1/2 cup chopped torpedo onion 6 cups gold bar squash cut into 1 inch dice 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 3 tablespoons all-purpose flour 1 1/2 cups whole or 2% milk. Two 3.5-ounce packages Boursin cheese, crumbled.
- Preheat the oven to 350°F coat a 9-inch baking dish with nonstick cooking spray.
- In a 12-inch skillet, over medium heat melts the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
- Add the squash and cook another 3 minutes, stirring a few times. Season with salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
- Add the flour, stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
- Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted.
- Transfer to the prepared dish.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.
- Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving.
Apple and Cranberry Crisp
Serves 6
For the Crisp Topping 1 cup all-purpose flour 1/3 cup brown sugar 2 tablespoons granulated sugar. 1/2 cup finely pecans. 1/2 cup unsalted butter, cut into small pieces and chilled.
- Put the ingredients into a food processor and process on and off until the mixture begins to come together.
- Set aside.
- Preheat the oven to 350 degrees, coat the inside of a 9-inch wide and 2-inch-deep pie plate with non-stick cooking spray.
For the Fruit 1 pound Fuji apples, peeled, cored, and thinly sliced. 1 cup dried cranberries 1/3 cup granulated sugar. 1/4 teaspoon ground cinnamon 2 Tablespoons all-purpose flour
- In a large bowl, combine the apples, pears, sugar, cinnamon, and flour. Pour into the prepared pie plate, and top with the crisp topping.
- Bake for 45 to 55 minutes, until the fruit is bubbling, and the crisp is golden brown. Allow to rest for 30 minutes before serving.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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