Farmer’s Market Box December 28th, 2023
This week local produce and featured farms:
- Bolzano Tomatoes – Beylik Family Farm
- Purple® Sweet Potato – Her Produce
- Spring Onions – Schaner Farms
- Rainbow Bunch Carrots – The Garden Off
- Conehead Cabbage –The Garden Off
- Kishu Tangerines – Rancho Del Sol
- Baby Broccoli – Beylik Family Farms
- Kale Redbor – JR Organics
- Futsu Squash –Tutti Frutti Farm
- Cara Cara Oranges – Country Rhodes Family Farm
- Green Daikon Radish – Valdivia Farms
Farmer’s Market Box Recipes
Roasted Smashed Purple 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 1 cup shredded Gruyere cheese
- 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.
- Line a baking sheet with silicone or aluminum foil.
- In a bowl, mix together the oil, thyme, sage, salt and pepper. Pour half the mixture onto the baking sheet.
- Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
- Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
- Sprinkle the cheese on each potato and roast another 15 minutes until the cheese is melting and serve hot.
Miso Maple Purple Sweet Potatoes
Serves 4 to 6
2 tablespoons white miso paste 1/4 cup maple syrup 1/4 cup rice vinegar 2 tablespoons soy sauce 1/4 cup vegetable oil 1-pound purple sweet potatoes, scrubbed, and quartered ½ cup finely chopped Negi onions, for garnish
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
- In a mixing bowl, whisk together the miso, syrup, vinegar, soy sauce, and oil. Add the sweet potatoes and toss to coat.
- Spread onto the prepared baking sheet, roast for 30 minutes, turn, and roast another 15 to 20 minutes, until the potatoes are crispy, and glazed. Serve garnished with the chopped Negi onions.
Pasta with Baby Broccoli
Serves 4 to 6
½ pound baby broccoli, trimmed, and chopped ½ pound shaped pasta, such as orecchiette, farfalle, penne, or rigatoni, cooked 2 minutes short of al dente and saving some of the hot pasta water ¼ cup extra virgin olive oil Pinch red pepper flakes 2 garlic cloves, minced. 1 cup grated Parmigiano Reggiano cheese. Salt and pepper
- Bring 8 quarts of salted water to a boil, add the broccoli and cook for 2 to 3 minutes until crisp/tender. Remove from the water using a slotted spoon and add the pasta to the boiling salted water.
- While the pasta is boiling, heat the oil in a large skillet, sauté the pepper and garlic for 30 seconds, until fragrant, add the broccoli and sauté for 2 to 3 minutes, tossing in the garlic oil.
- When the pasta is ready, drain, and reserve some of the hot pasta water. Add the pasta to the skillet, tossing to coat the pasta. Add ½ cup of the cheese, and about 1/3 cup hot pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.
Veggie Yakisoba
Serves 6
3 tablespoons oyster sauce 3 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon hoisin sauce ¼ teaspoon black pepper 2 tablespoons sesame oil 1 tablespoon vegetable or canola oil 3 garlic cloves, minced 1 ½ teaspoons grated ginger 2 cups julienne rainbow carrots 2 cups baby broccoli, chopped 1 cup red boor kale, tough stems removed, and finely chopped 1 cup thinly sliced spring onions, using the white and tender green parts. ½ pound fresh yakisoba noodles, or ½ pound cooked linguine
- In a mixing bowl, combine the oyster sauce, soy sauce, Worcestershire, hoisin, and pepper. Set aside.
- Heat a wok or large skillet, add the oils, and sauté the garlic and ginger for 30 seconds until fragrant.
- Add the carrots and broccoli and stir fry for 3 to 4 minutes, until the carrots begin to soften.
- Add the kale and sauté for another 2 to 3 minutes until the kale becomes wilted.
- Add the onions, and noodles, and toss to combine.
- Add the sauce, and simmer for 2 to 3 minutes, until the noodles are heated through, and the vegetables are covered. Serve hot.
- Cook’s Note: If you have leftover cooked protein like rotisserie chicken, you can add 2 cups to the stir fry.
Daikon Oven Fries
Serves 4
¼ cup vegetable oil ½ teaspoons chili paste like Sambal Oelek 2 tablespoons Tamari or soy sauce 1 teaspoon grated ginger 1 tablespoon brown sugar ½ teaspoon salt 1 bunch green daikon, peeled, and cut into ¼-inch thick “fries.”
- Preheat the oven to 400 degrees, and line baking sheets with aluminum foil, silicone, or parchment.
- In a large bowl, combine the oil, chili paste, soy sauce, ginger, sugar, and salt.
- Add the daikon and toss to coat.
- Spread the mixture onto the baking sheets and roast for 35 minutes, until they are golden brown.
- Transfer to paper toweling to drain and serve.
Red Boor Kale and Sausage Brunch Strata
Serves 6
6 teaspoons olive oil 1-pound fresh hot Italian sausage, casings removed 1 cup finely chopped spring onion salt and black pepper 1 bunch red boor kale, tough stems removed, and finely chopped. 2-3 Bolzano tomatoes, sliced. 4 ounces diced fontina cheese. 8 large eggs ½ cup heavy cream or milk ½ cup freshly grated Parmigiano Reggiano
- Preheat oven to 325 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
- Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add the onion, and cook, stirring frequently, until it starts to take on color, about 4 minutes.
- Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage. Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it with salt and pepper, and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the tomatoes and fontina.
- Whisk together the eggs and cream in a large bowl and season generously with salt and pepper.
- Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 35 to 45 minutes.
- Allow the strata to rest for 10 minutes before cutting into squares and serving.
Tomato Tart
Serves 6
One unbaked tart dough or Puff pastry sheet 1/4 cup grated Parmigiano Reggiano 2-3 ripe Bolzano tomatoes 2 tablespoons olive oil salt and freshly ground pepper two tablespoons chopped marjoram and thyme 8 ounces goat cheese, sliced into 1/2-inch rounds. 1 1/2 tablespoons honey 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with non-stick cooking spray.
- Roll out the dough and press into the tart pan.
- Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit for a few minutes to dry out.
- Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top.
- Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top.
- Add some more fresh herbs, then drizzle with some honey.
- Sprinkle with the 1/2 cup of Parmigiano.
- Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
- Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right. Serve the tart at room temperature.
Baby Broccoli Quiche
Serves 4
One 9-inch pie crust, either homemade or store bought. 1/2-pound baby broccoli, stems trimmed, and chopped. 4 large eggs 1 cup heavy cream 4 drops Tabasco 2 1/2 cups finely shredded sharp white cheddar cheese
- Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray if using a homemade pie crust.
- Bring 4 quarts of salted water to a boil and cook the broccoli for 3 minutes. It should still be crisp. Drain thoroughly and season with salt and pepper. Allow to cool slightly.
- In a large bowl, whisk the eggs and cream, and add the Tabasco.
- Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
- Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.
Rainbow Coconut Carrot Soup
Serves 6
3 tablespoons butter ½ cup spring onion, roughly chopped 1 bunch rainbow carrots, peeled and cut into 1/2-inch rounds. 1 teaspoon peeled, grated fresh ginger. ½ teaspoon ground cumin, to taste ½ teaspoon ground turmeric, to taste ½ teaspoon ground coriander, to taste Pinch cayenne pepper 2 cups chicken or vegetable stock 1 cup unsweetened coconut milk Juice from ½ lime Salt and freshly ground pepper 1/4 cup finely chopped Italian parsley or cilantro.
- In a Dutch oven, melt the butter, add the chopped onions, sprinkle with salt, stir to coat with butter. Add the carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock, bring the soup to a boil over high heat.
- Reduce the heat to medium and continue cooking until the carrots are tender, about 10 to 15 minutes. Using an immersion blender, purée the soup in the pot. Add the coconut milk, season with salt and pepper, add the lime juice and garnish with chopped parsley or cilantro.
Asian Slaw
Serves 4 to 6
2 tablespoons toasted sesame oil ¼ cup vegetable oil ¼ cup rice vinegar 2 tablespoons soy sauce 2 tablespoons sugar 2 tablespoons tangerine juice 1 teaspoon grated fresh ginger. 1 head conehead cabbage, sliced thin. 2 carrots peeled and grated. 2 spring onions sliced thin on bias. 2 cups green daikon, julienne 1 cup segmented Kishu tangerine. ¼ cup sesame seeds, toasted Salt and pepper
- In a small bowl, whisk together the oils, vinegar, soy, sugar, and ginger.
- In a large salad bowl, combine the cabbage, carrots, onions, daikon, tangerines, and dressing. Sprinkle with sesame seeds, toss again, and season with salt and pepper.
Beans and Greens
Serves 6
2 tablespoons extra virgin olive oil (plus more for garnish) 2 garlic cloves, minced Pinch red pepper flakes 1 bunch redbor kale, tough stems removed, and leaves cut into 1/2-inch ribbons One 14.5-ounce can chopped tomatoes 4 cups chicken or vegetable broth Two14.5-ounce cans small white beans, rinsed and drained. Salt and pepper
- In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale, and saute for 2 to 3 minutes until wilted.
- Add the tomatoes, and saute for 2 to 3 minutes.
- Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.
- Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.
- Cook’s Note: If you would like to use other greens, wash, and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and sauté with the kale.
Squash Risotto
Serves 4 to 6
You can use any winter squash for this recipe.
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion.
2 cups finely chopped Futsu squash, peeled, and seeded.
2 teaspoons finely chopped thyme.
1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth)
2 cups Carnaroli, Vialone or Arborio rice
6 cups chicken or vegetable stock, kept simmering on the stove top
3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano cheese.
Salt and pepper
- In a large saucepan, heat the oil, and sauté the onion, squash and thyme until the onion is softened. Add the wine, and bring to a boil, add the rice, and a ladle of hot stock.
- Stir until the stock has almost evaporated, continue to add ladles of stock until the rice is almost al dente. It should still have a bit of resistance when eaten.
- Stir in the butter, and half of the cheese, continuing to stir and cook for 2 minutes. Season with salt and pepper if needed.
- Serve the risotto garnished with the remaining grated cheese.
- INSTA-POT or pressure cooker: Reduce the amount of stock to 4 ½ cups and cook at high pressure for 6 minutes, with a quick/rapid release.
Roasted 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. You can sub in any winter squash.
1/4 cup extra virgin olive oil 6 cups peeled, seeded and cubed Futsu squash 1 medium onion, coarsely chopped 2 pears or 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
- Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
- In a large bowl, combine the oil, squash, onion, pears, thyme, and bay leaf. Toss to coat.
- Spread onto the baking sheet and roast for 25 to 30 minutes, until the squash is tender.
- Transfer the contents of the baking sheet to a Dutch oven, add the broth, and bring to a boil.
- Simmer for 10 minutes. Remove the bay leaf and thyme and puree the soup with an immersion blender.
- Add the cream if using, bring to serving temperature, correct the seasoning with salt and pepper, and serve.
- 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.
Cara Cara Orange Cake
Serves 6
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 orange rind. 1/4 cup Cara Cara juice 1 1/2 cups chopped Cara Cara orange 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
- Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
- Add the flour, sugar, salt, soda, and powder. Beating until just combined.
- 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.
- Transfer the cake to a rack to cool for 30 minutes.
- Invert the cake onto the rack and let cool completely before serving.
Cara Cara Orange Salad
Serves 4
4 Cara Cara oranges, peel and pith removed and slices 1/2-inch thick 1/2-pound fresh mozzarella, sliced. 2 spring onions, thinly sliced, using the red part only. 2 tablespoons chopped fresh oregano. 3 tablespoons red wine vinegar 1/3 cup extra virgin olive oil. Salt and pepper
- On a serving platter, arrange the oranges and mozzarella in an alternating pattern.
- Sprinkle the salad with the onions and oregano.
- In a small bowl, whisk together the vinegar and oil. Season with salt and pepper, and drizzle over the salad. Serve the salad at room temperature.
Roasted Salmon with Cara Cara Salsa Verde
Serves 4 to 6
For the Salsa
1/4 cup minced spring onion.
2 tablespoons white wine vinegar
2 cara cara orange, peel and pith removed, and cut into segments, then chopped.
1 cup finely chopped flat leaf parsley.
2 tablespoons capers, drained.
1 cup extra-virgin olive oil
Salt and pepper
- In a mixing bowl, combine all the ingredients, and season with salt and pepper. Refrigerate for up to 4 days.
For the Salmon 1/2 cup extra virgin olive oil. 1/4 cup cara cara orange juice 2 teaspoon Old Bay seasoning 2 1/2 pounds salmon filet
- Preheat the oven to 400 degrees.
- Pour the oil, juice, and Old Bay into a 13-by-9-inch baking dish.
- Arrange the salmon in the pan and turn to coat in the oil mixture.
- Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving garnished with some of the Salsa Verde.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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