Farmer’s Market Box December 14th, 2023

December 14, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week local produce and featured farms:

Farmer’s Market Box Recipes


Serves 4 
This is an awesome side dish to serve with grilled Italian sausages, meats, and chicken, mix with eggs for a frittata, or serve on toasted baguette slices for a crostini shaving a bit of Parmigiano or Romano over the top.  It’s also delicious on flatbreads.  
3 tablespoons extra virgin olive oil
2 garlic cloves, minced.
½ cup thinly sliced red torpedo onion 
1/2-pound Jimmy Nardello peppers, cored, seeded and thinly sliced into rings.
2 tablespoons red wine
1 tablespoon tomato paste
Salt and pepper
2 tablespoons finely chopped basil.
2 tablespoons finely chopped Italian parsley.
  1. In a large skillet, heat the oil, add the garlic and onions and sauté until the onions begin to turn translucent.
  2. Add the peppers, wine, and tomato paste, and cook, stirring until the peppers are softened. Season with salt and pepper, stir in the basil and parsley and serve warm or at room temperature.

Tangerine Chicken

Serves 4 to 6
This is delicious either hot or at room temperature for a picnic. You will need an oven-proof skillet, cast iron works well here.
1 cup tangerine juice
2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
 2 teaspoons cornstarch
2 1/2 pounds chicken parts, thighs and drumsticks work well here (you’ll need about 8 pieces) 
salt and freshly ground pepper
2 tablespoons vegetable oil
3 garlic cloves, minced.
1 teaspoon grated ginger
1/2 cup finely chopped tangerine peel.
2 scallions finely chopped.
  1. Preheat the oven to 400 degrees. 
  2. In a mixing bowl, whisk together the juice, vinegar, soy sauce, honey, and cornstarch. Set aside.
  3. Season the chicken liberally with salt and pepper.
  4. Heat the oil in an oven-proof skillet over medium high heat and brown the chicken on all sides. When the chicken is browned, remove to a plate, reduce the heat to medium add the garlic, ginger, and tangerine peel, and saute for 1 minute. Add the sauce and bring to a boil. Return the chicken pieces to the skillet, turning in the sauce. Roast for 15 to 20 minutes, until the chicken registers 165 degrees on an instant read meat thermometer. Sprinkle with the scallions and serve.

Tangerine Cosmo

Serves 4
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/3 cup cranberry juice
1 cup vodka
  1. In a large pitcher, combine the ingredients, fill the pitcher with ice, and stir to blend.

Tangerine Margaritas

Serves 4 to 6
Lime wedges
Coarse salt
1 cup gold tequila 
3/4 cup fresh lime juice 
3/4 cup fresh tangerine juice 
1/4 cup orange liqueur
  1. Rub the cut side of the lime on the outside rim of an on-the-rocks glass and dip the rim into coarse salt.
  2. Put the tequila, lime juice, tangerine juice, and orange liqueur into a blender. Add ice to fill. Blend the margarita and pour into the prepared glasses to serve.

Sesame Noodle Salad

Serves 6
1/2-pound linguine cooked 2 minutes short of al dente. 
2 torpedo onions finely chopped using the white and tender red parts.
11/2 cups conehead cabbage, cored, and cut into 1/2-inch ribbons.
2 orange carrots, cut on the diagonal in 1/4-inch pieces.
2 watermelon radishes, scrubbed, ends trimmed and julienned.
½ cup thinly sliced Jimmy Nardello peppers, seeded and stemmed
2 tablespoons toasted sesame oil.
2 tablespoons vegetable oil
1 clove garlic, minced.
1teaspoons peeled and grated fresh ginger.
2 tablespoons soy sauce
2 tablespoons cup creamy peanut butter (don’t use natural, it separates)
2 tablespoons rice vinegar
2 teaspoons brown sugar 
1/2 cup chopped dry roasted peanuts.
2 tablespoons sesame seeds
  1. In a salad bowl, combine the linguine, onion, cabbage, carrots, radish, and pepper.
  2. In a food processor, combine the oils, garlic, ginger, soy, peanut butter vinegar and sugar, process until combined. Taste for seasoning, and adjust using more sugar, or water if soy sauce is too salty.
  3. Pour over the noodles and vegetables and toss to coat.
  4. Serve garnished with chopped peanuts and sesame seeds.

Kale Caesar

Serves 4
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours. 
1 bunch kale, tough stems removed, cut into 1-inch pieces.
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought.
  1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
  2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
  3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Kale and Apple Slaw

Serves 6
    3 tablespoons white miso paste
    2 tablespoons fresh lemon juice
    1 tablespoon rice wine vinegar
    1/2 teaspoon toasted sesame oil
    3 tablespoons sugar
    2 tablespoons extra virgin olive oil
    1/4 teaspoon ground white pepper
    1 bunch kale tough stems removed and cut into 1/2-inch ribbons 
    1 Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
    2 medium carrots, grated on the large holes of a box grater (about 1/2 cup total)
  1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
  2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.

Soy Glazed Conehead Cabbage

Serves 2
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
One conehead cabbage, cored, washed, spun dry and cut into 1-inch pieces.
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish
  1. In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
  2. Add the cabbage, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze. Serve sprinkled with sesame seeds and drizzled with sesame oil.

Praline Apple French Toast

Serves 8
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar.
2/3 cup firmly packed light brown sugar.
2 cups pecan halves
4 Fuji apples, sliced. 
7 cups torn egg bread or good quality white bread. 
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling. 
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract
  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top. Arrange some of the sliced apple around the pecans in a pattern.   
  3. Chop the remaining apples into 1/2-inch dice.
  4. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
  5. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla. Pour over the bread and apples and mix well with your hands.
  6. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
  7. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
  8. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes, cut into squares, and serve with some of the caramelized apples from the bottom.

Pickled Watermelon Radishes

Makes 2 cups
2 cups julienne watermelon radish
1 torpedo red onion, finely chopped using the red and tender green parts
1/2 cup seasoned rice vinegar (or other vinegar)
1/8 cup sugar (start with this amount - you can always add more if you feel it's necessary.)
1 1/2 teaspoons salt
  1. Place the radish slices and onion in a large bowl or pack them into a jar. In another bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved.
  2. Pour the pickling mixture over the sliced radish and onion until they’re fully covered.
  3. Cover and refrigerate at least 8 hours or overnight before serving.
  4. Any leftover radishes will keep in the fridge for up to 1 week.

Smashed Roasted Japanese Sweet Potatoes

Serves 6
One-pound purple sweet potatoes scrubbed.
2/3 cup extra virgin olive oil.
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds.
  1. Preheat the oven to 400 degrees.  Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
  2. Line a baking sheet with silicone or aluminum foil.
  3. In a bowl, mix together the oil, thyme, sage, salt and pepper.  Pour half the mixture onto the baking sheet.
  4. Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
  5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
  6. Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
  7. Serve hot.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4
1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened.
1 tablespoon white miso
2 tablespoons maple syrup
2 scallions finely chopped.
  1. Preheat the oven to 400 degrees.  Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
  2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
  3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.

Caldo Verde

Serves 6
2 tablespoons extra virgin olive oil, plus more for garnish
1/2-pound Portuguese sausage, cut into 1/2-inch rounds.
2 garlic cloves, minced.
Pinch red pepper flakes
1/2 cup finely chopped red torpedo onion.
One bunch kale, tough stems removed, and coarsely chopped.
6 cups chicken or vegetable broth
3 medium Yukon gold (or red) potatoes, cut into 1-inch chunks (peel or not—your choice)
Salt and pepper
  1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat and begins to brown. Remove all but 2 tablespoons of the fat, add the garlic, red pepper, and onion and saute for 3 to 4 minutes until the onion begins to soften. 
  2. Add the kale, and saute another 3 minutes, until it begins to wilt. Season with salt and pepper, add the broth and potatoes, bring to a boil, and simmer, uncovered for 30 to 40 minutes until the potatoes are tender. Season the soup with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Tangerine Roasted Rainbow Carrots

Serves 4
One bunch rainbow carrots, tops removed, scrubbed, and cut into long quarters.
1/4 cup extra virgin olive oil.
1/4 cup tangerine juice
1 teaspoon grated tangerine zest.
2 teaspoons fresh thyme leaves
Salt and pepper
  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment. 
  2. In a bowl combine the carrots, oil, juice, zest, and thyme. Sprinkle with salt and pepper, toss to coat and arrange on the baking sheet in 1 layer. 
  3. Roast for 15 to 20 minutes until the carrots are tender. Serves warm.

Carrot Muffins

Makes 12
¼ cup toasted sliced almonds 
1 ¼ cups all-purpose flour 
1 teaspoon baking powder 
3/4 teaspoon baking soda 
1/2 teaspoon freshly grated nutmeg 
1/2 teaspoon salt 
3 large eggs 
3/4 cup sour cream
1/4 cup vegetable oil 
1 cup plus 2 tablespoons sugar. 
1 ¼ cups grated orange carrots.
1/2 cup chopped Satsuma tangerines.
  1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
  2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
  4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
  5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Farfalle with Roasted Squash and Kale

Serves 6
1 Futsu squash, peeled, seeded, and cut into bite-sized chunks.
1 cup chopped red torpedo onion.
1 bunch kale, tough stems removed, washed, spun dry, cut into 1/2-inch ribbons.
1/3 tightly packed cup fresh basil leaves, torn.
16 large fresh sage leaves, torn.
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar 
Salt and fresh-ground black pepper
1 pound farfalle cooked 3 minutes short of al dente. 
1/2 cup half-and-half
1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese.
  1. Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
  2. In a large bowl, combine the squash, onion chard, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
  3. Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.

Futsu Squash and Potato Gratin

Serves 6 to 8
4 tablespoons unsalted butter 
1/2 cup finely chopped onion. 
3 garlic cloves, minced.
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 1/2 cups milk
1 1/2 cups heavy cream
2 cups Yukon gold, red bliss or white creamer potatoes, sliced 1/4-inch thick.
2 cups Futsu squash, sliced 1/4-inch thick.
1 1/2 cups grated Gruyere cheese.
1/2 cup grated Parmigiano Reggiano cheese.
  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
  3. Add the salt, pepper, milk, and cream, stirring until blended.
  4. Add the potatoes and squash and simmer for 5 to 7 minutes, until the squash is almost tender.
  5. In a bowl, combine the Gruyere and Parmigiano.
  6. Transfer half the potato/squash mixture to the prepared pan. Sprinkle with some of the gruyere mixture.
  7. Top with the remaining squash mixture, and sprinkle with the remaining cheese. At this point, the gratin can be refrigerated for up to 24 hours, or frozen for up to 2 months. Defrost overnight in the refrigerator and bring to room temperature before baking.
  8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
  9. Allow the gratin to rest for 5 minutes before serving.

Roasted Futsu Squash Soup

Serves 6 to 8
This soup freezes well (before adding the cream) and is delicious when garnished with thyme butter crostini, crumbled goat cheese, or lump crab meat, to dress it up a bit.
1/4 cup extra virgin olive oil
6 cups peeled, seeded and cubed Futsu squash
1 medium onion, coarsely chopped
2 Fuji apples, peeled, cored, and coarsely chopped
3 sprigs thyme
1 bay leaf
8 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a large bowl, combine the oil, squash, onion, apples, thyme, and bay leaf. Toss to coat.
  3. Spread onto the baking sheet and roast for 25 to 30 minutes, until the squash is tender.
  4. Transfer the contents of the baking sheet to a Dutch oven, add the broth, and bring to a boil.
  5. Simmer for 10 minutes. Remove the bay leaf and thyme and puree the soup with an immersion blender.
  6. Add the cream if using, bring to serving temperature, correct the seasoning with salt and pepper, and serve.
  7. Cook’s Note:  If you would like to freeze the soup, don’t add the cream.  Cool, cover and freeze for up to 3 months. Defrost and add the cream, bring to serving temperature and serve.

White Grapefruit Crumb Cake

Serves 6 to 8
For the Crumbs
1¼ cups all-purpose flour
⅔ cup light brown sugar
1 teaspoon ground cinnamon
¾ teaspoon ground cardamom or ginger
¼ teaspoon fine sea salt
½ cup slivered almonds
½cup unsalted butter (1 stick), melted
  1. In a medium bowl, whisk together flour, sugar, cinnamon, cardamom, and salt.
  2. Stir in almonds and melted butter until ½-inch crumbs form.
  3. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance).
For the Cake
2 large white grapefruits
½ cup plus 1 tablespoon sour cream
3 large eggs
1 tablespoon vanilla extract
1½ cups all-purpose flour
¾ cup granulated sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon fine sea salt, more for sprinkling
½ cup unsalted butter (1 stick), cubed, softened

Pre-heat oven to 350 degrees and coat the inside of a 10-inch springform pan.
  1. Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.
  2. Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1½ cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.
  3. In a medium bowl, whisk sour cream, eggs, vanilla, and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.
  4. Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.
  5. Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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