Farmer’s Market Box December 21st, 2023

December 21, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week local produce and featured farms:

Berries Strawberry Gaviota - Tamai Family Farms
Garnet Yams - Fresno Evergreen 
Torpedo Red Onions- Tutti Frutti Farm
Red Napa Cabbage - Fresno Evergreen
Makrut Limes - Rancho Del Sol
Orange Cauliflower - Fresno Evergreen
Early Fuji Apples - See Canyon Apple Orchards
Shanghai Bok Choy - Fresno Evergreen
Chioggia Beets Bunch - Tamai Family Farms
Cocktail Grapefruit - Rancho Del Sol
Nantes Carrots Bunch - Weiser Family Farms
Baby Bunch Turnips - Schaner Farms

Farmer’s Market Box Recipes

Strawberries with Amaretto Fondue

Serves 2 to 4
One basket, Gaviota strawberries, stemmed.
6 tablespoons sugar
2 tablespoons cornstarch
1 1/2 cups whole milk
3 large egg yolks
1 teaspoon vanilla paste or extract
2 tablespoons Amaretto (or to taste)
  1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
  2. Remove from the heat and stir in the vanilla and Amaretto. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
  3. Do-Ahead: At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.
  4. To serve, arrange the strawberries on a serving platter, and spoon the fondue into a bowl for dipping.

Strawberry Lime Trifle

Serves 6 to 8
For the Lime Curd
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes.
  1. In a saucier, over medium heat, whisk together the sugar, eggs, and juice, and cook, whisking constantly until the lemon curd comes to a boil. 
  2. Remove from the heat and whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely. 
  3. The curd will keep in the refrigerator for up to 5 days or frozen for up to 3 months. 
For the Mascarpone crème
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese
  1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form. 
  2. Add the mascarpone and beat together until blended. Refrigerate until ready to use. 
One 1-pound Sara Lee pound cake, defrosted.
Lemon curd (see recipe above)
2 cups sliced strawberries.
Mascarpone cream (see recipe above)
  1. Cut the pound cake into ½-inch slices and put them into the bottom of a glass bowl.
  2. Spread some lime curd over the pound cake and arrange a layer of strawberries over the lime curd.
  3. Spread a layer of whipped cream over the berries.
  4. Continue to layer the pound cake, curd, berries, and whipped cream, ending with the whipped cream.
  5. Cover and refrigerate for at least 12 hours and up to 36 hours.
  6. Cook’s Note:  This can also be made in a13-by-9-inch pan for easier serving, but the glass bowl is visually more attractive on a dinner table.

Strawberry Stuffed French Toast

Serves 6 to 8
A great make ahead dish, it’s simple to put together and delicious to serve to your guests.  
8 large eggs
1 1/2 cups heavy cream
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/8 teaspoon ground nutmeg
One 1-pound loaf sturdy white bread like Pepperidge Farmhouse white or Hawaiian Sweet Egg Bread
2 cup mascarpone cheese
1/4 cup orange juice
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/4 cup sugar
2 cups sliced strawberries.
  1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a shallow mixing bowl, beat together the eggs, cream, orange extract and nutmeg. Dip 6 slices of the bread into the egg mixture, and lay the slices into the dish, wedging the pieces to fit (if your bread is large, it may only fit 4 slices) 
  3. In another bowl, cream together the mascarpone, orange juice, extract, and sugar. Spread the mixture over the egg battered bread in the pan.
  4. Top with the sliced berries
  5. Dip the remaining slices into the egg batter, and place over the strawberries in the pan. Pour any remaining batter evenly over the slices of bread.
  6. Do-Ahead:  Cover the French toast and refrigerate for at least 4 hours, or up to 36 hours.
  7. Remove the French toast from the refrigerator 45 minutes before baking to bring the pan to room temperature. Bake the French toast until golden brown and bubbling, 35 to 45 minutes. Remove from the oven; allow to rest for 10 minutes, before cutting into squares and serving with maple syrup or strawberry sauce.

Hasselback Chipotle Yams

Serves 4 to 6
1 pound garnet yams, scrubbed.
1/2 cup unsalted butter
1/4 cup extra virgin olive oil.
2 to 3 chipotle chilies in adobo, chopped.
2 garlic cloves, minced.
1 teaspoon dried oregano
1/2 cup crumbled Cotija cheese.
2 tablespoons chopped cilantro for garnish.
  1. Preheat the oven to 400 degrees.  Using a sharp chef’s knife slice1/8-inch along the top of each potato, stopping 1/2 inch from the bottom.  Put the potatoes into a 13-by-9-inch baking dish.
  2. In a skillet, heat the butter and oil, sauté the chilies garlic, and oregano until fragrant, about 1 minute.
  3. Drizzle half of the mixture over the potatoes, making sure to get between the slices.
  4. Roast for 40 minutes.
  5. Brush with the remaining butter mixture, making sure to get between the slices.
  6. Roast another 20 minutes, until the potatoes are cooked through.
  7. Sprinkle with the crumbled cheese and cilantro and serve.

Sweet Potato Apple Gratin

Serves 6 
1 pound garnet yams, scrubbed.
1/4 cup (1/2 stick) unsalted butter, melted. 
1/3 cup firmly packed light brown sugar.
1/3 cup dark corn syrup
2 tablespoons cream sherry  
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 Fuji apples, peeled, cored, and sliced 1/4 inch thick. 
  1. Preheat the oven to 425 degrees, pierce the yams several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
  2. Split the yams and scrape the flesh into a large bowl.
  3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
  4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
  5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
  6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
  7. Brush with the remaining butter, covering the apples completely.
  8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
  9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Romaine Salad with Fuji Apples and Cider Vinaigrette

Serves 6
If you have pomegranates, this is a great place to use them as garnish.

One head romaine lettuce, washed, spun dry and chopped.
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot.
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
2 Fuji apples, cored, and thinly sliced.
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves.
  1. Put the lettuce into a bowl.
  2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
  3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the apple and blue cheese or pecans if using.
  4. Drizzle with some additional dressing and serve.

Red Napa Slaw

Serves 4 to 6
1 head red Napa cabbage, root end trimmed, and cut into ½-inch ribbons (wash and spin dry after cutting)
2 red torpedo onions thinly sliced using the red part only.
2 cups julienne Nantes carrots
1/4 cup unseasoned rice vinegar 
3 tablespoons white (Shiro) miso 1 tablespoon fresh lemon juice 
1 teaspoon finely grated fresh ginger. 
3 tablespoons sugar
2 tablespoons soy sauce
3/4 cup vegetable oil
  1. In a large bowl, combine the cabbage, onion, and carrots.
  2. In another bowl, whisk together the vinegar, miso, ginger, sugar, soy sauce, and oil. Season with Siracha and additional soy sauce if needed.
  3. Pour over the slaw and toss to coat. The slaw can be made 8 hours ahead of time and refrigerated until ready to use.

Asian Chicken Noodle Soup

Serves 6
3 tablespoons vegetable oil
2 garlic cloves, minced.
1 teaspoon grated ginger
1 bunch Bok choy, tough stems removed, and chopped.
2 medium Nantes carrots, cut into matchsticks.
6 cups chicken or vegetable broth
2 cups cooked shredded chicken or turkey.
8 ounces fresh soba noodles
2 teaspoon soy sauce
2 torpedo onions, finely chopped for garnish.
1 teaspoon sesame oil, for garnish
  1. In a wok, or Dutch oven, heat the oil, add the garlic and ginger, and swirl in the pan for 30 seconds until fragrant.
  2. Add the Bok choy, and stir fry for 1 minute, until the Bok choy is wilted.
  3. Add the carrots and toss in the ginger/garlic oil.
  4. Add the broth, chicken, soba noodles, and soy sauce.
  5. Simmer for 20 minutes. Season with salt and pepper.
  6. Serve garnished with scallions and sesame oil.

Loaded Cauliflower Mash

Serves 6
1 head orange cauliflower cut into bite-size florets. 
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper.
¼ cup unsalted butter
6 strips bacon cooked crisp, crumbled.
1/2 cup finely chopped red torpedo onion using the red and tender green parts.
1 1/2 cups grated sharp white or yellow cheddar cheese. 
Few drops Tabasco
1/2 cup sour cream
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch casserole dish with non-stick cooking spray.
  2. Bring 4 quarts of salted water to a boil, add the cauliflower and cook until tender, about 10 minutes.  Drain thoroughly and put into a mixing bowl, season with salt and pepper and add the butter.
  3. Mash the cauliflower with a potato masher or an electric mixer.
  4. Add the bacon, scallion, 1 cup of cheese, Tabasco and sour cream, mashing until combined. 
  5. Taste for seasoning and adjust.
  6. Turn into the prepared baking dish, sprinkle with the remaining cheese. At this point, the casserole can be cooled, covered, and refrigerated for up to 24 hours. This will freeze for about 1 month.
  7. Bring the casserole to room temperature and bake for 35 to 45 minutes until bubbling and the cheese on the top is melted.

Buffalo Cauliflower

Serves 4
1 head orange cauliflower, cut into florets.
1/4 cup extra virgin olive oil.
Salt and freshly ground black pepper.
1/2 cup hot sauce, such as Frank's Red-Hot sauce
2 tablespoons Sriracha 
1/2 cup unsalted butter, cut into small pieces.
crumbled blue cheese for garnish. 
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment paper.
  2. Toss the florets with the oil, salt, and pepper. Spread evenly in one layer onto the baking sheet. Roast for 20 to 25 minutes turning once during the cooking time. The edges of the cauliflower will have turned golden to golden brown.
  3. While the cauliflower is roasting, combine the hot sauce and Sriracha in a saucepan, over medium heat, whisk in the butter until the butter is melted.  Keep warm.
  4. When the cauliflower is roasted, transfer to a serving bowl, and toss with the hot sauce mixture.  Serve garnished with blue cheese crumbles.

Sour Cream Apple Pie

Makes one 9-inch pie
All Butter Pie Crust
You can use a prepared pie crust for this, but this crust is easy, and rolls out beautifully. I recommend Trader Joes,’ or Marie Callender’s deep dish for this one. 

1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces.
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
  1. In a large bowl, stir together the flour, salt, and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
  7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
  8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.
For the Filling
1 ¼ cups sour cream
¾ cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon salt
2 teaspoons vanilla paste or extract
1 large egg
6 cups 1/4-inch sliced peeled and cored Fuji apples.
  1. Preheat oven to 400°F. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla, and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
  2. Bake for 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.
For the Topping
½ cup all-purpose flour
½ cup chopped pecans or walnuts
¼ cup granulated sugar
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
3 tablespoons cold unsalted butter 
  1. Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
  2. Sprinkle topping over pie. Bake 20 to 25 minutes longer or until the topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.

Grapefruit Sangria

Serves 6
1 750 mL bottle Riesling
1 cup grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries.
1 cocktail grapefruit, cut into thin slices.
1 750mL bottle Prosecco (or a dry champagne)
  1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries, and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
  2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
  3. To Make Simple Syrup:  Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.

Chioggia Beet Salad

Serves 4
One head butter lettuce, washed, spun dry and separated into leaves.
One bunch Chioggia beets roasted (see recipe below) and cut into 1/2-inch dice.
1/3 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped red torpedo onion.
2 tablespoons thinly sliced basil
3/4 cup vegetable oil 
Salt and pepper

To Roast the Beets
One bunch Chioggia beets, scrubbed and tops removed (save for another use)
  1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad some dice is nice J)
  2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
To Assemble
  1. Arrange the lettuce leaves onto salad plates.
  2. In a small mixing bowl, whisk together the juice, vinegar, mustard, shallot, basil, and oil, until thickened. Season with salt and pepper to taste.
  3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce and serve.

Save the Greens

Serves 4
Beets and turnips give you an extra serving of healthy greens, remove the tough stems, and sauté. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese, try them on crostini with burrata, too.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced.
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons (or turnip greens or a mix)
2 to 4 tablespoons water or broth
Salt and pepper 
  1. In a large skillet heat the oil, sauté the garlic and pepper for 30 seconds until fragrant. Add the greens, and sauté for 3 to 4 minutes until wilted.
  2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
  3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Mashed Turnips

Serves 4
1-pound turnips, peeled and coarsely diced
3 tablespoons unsalted butter
¼ cup finely chopped red torpedo onion, using the red part
½ cup heavy cream
Salt and freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon minced Italian parsley
  1. Put the turnips into water to cover and bring to a boil. Cook for 5 to 7 minutes, until tender.
  2. Drain thoroughly and transfer to a mixing bowl.
  3. In a skillet, saute the onion in the butter until the onion is translucent.
  4. Add the heavy cream and bring to a boil.
  5. Pour over the turnips in the mixing bowl and mash the turnips with the onion mixture.
  6. Add the nutmeg and parsley and serve.

Miso Maple Roasted Turnips

Serves 4
1/4 cup extra virgin olive oil
2 tablespoons white miso paste
2 tablespoons maple syrup
2 teaspoons rice vinegar
1 teaspoon soy sauce
1 bunch white turnips, tops removed, scrubbed, and quartered
1 tablespoon toasted sesame seeds, for garnish
¼ cup finely chopped red torpedo onion, for garnish
  1. Preheat the oven to 400 degrees.
  2. In a bowl, whisk together the oil, miso, maple syrup, vinegar, and soy sauce.
  3. Add the turnips to the bowl and toss to coat.
  4. Spread the mixture into a 13-by-9nch baking dish.
  5. Roast for 30 to 45 minutes, turning once or twice, until the turnips are tender. Serve warm.

Roasted Salmon with Cocktail Grapefruit Hollandaise

Serves 6
1/2 cup extra virgin olive oil.
1 tablespoon Old Bay Seasoning
2 1/2 pounds salmon filets
3 large egg yolks
2 tablespoons fresh cocktail grapefruit juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper.
1 cup unsalted butter melted and kept hot.
  1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray. 
  2. In a small bowl combine the oil with the Old Bay. Pour into the baking dish and lay the salmon filets into the baking dish and turn to coat.
  3. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer.
  4. Remove from the oven and serve in a pool of Hollandaise.
  5. In a blender, blend the yolks, juice, salt, and pepper. Taste for seasoning, add more juice, salt, or pepper to balance the flavor, and serve. This is also delicious over asparagus or broccoli.

Cocktail Grapefruit Salsa

Makes about 2 cups
Delicious as a condiment with grilled seafood, or chicken.

3 Cocktail grapefruit, peel and pith removed, segmented, and chopped.
1/4 cup finely chopped shallot.
1 tablespoon finely chopped jalapeno pepper; seeds removed.
1/4 cup extra virgin olive oil.
2 to 3 tablespoons orange juice
1/4 cup finely chopped cilantro.
Salt and pepper
  1. Combine all the ingredients, season with salt and pepper. Refrigerate for at least 2 hours, or up to 4 days.

Wishing you all a joyous holiday season.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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