Farmer’s Market Box February 1st, 2024

January 31, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week local produce and featured farms:

Farmers Market Box Recipes

Thai Marinated Chicken

Serves 4 to 6
½ cup cilantro roots, washed, trimmed, and spun dry
2 tablespoons chopped cilantro.
8 cloves garlic, chopped.
½ teaspoon salt 
1 teaspoon black pepper
2 Tablespoons brown sugar
6 Tablespoons fish sauce
6 skins on chicken breasts
  1. In a blender or food processor combine the roots, cilantro, garlic, salt, pepper, sugar, and fish sauce until pureed.
  2. Pour the mixture into a zip-lock bag, add the chicken, seal the bag, and marinate in the fridge for at least 2 hours, or up to 8 hours.
  3. Remove the chicken from the marinade and discard the marinade.
  4. Preheat the grill or a grill pan and grill the chicken for 3 to 4 minutes on each side, until cooked through.
  5. Serve warm, or cool and use in salads. (see the Guava salad below)

Thai Guava Salad

Serves 4 to 6
Two Thai Guavas, seeded, and shredded.
1 head Red Napa cabbage, root end trimmed, cut into ½-inch ribbons, washed, and spun dry. 
2 cups shredded rainbow carrots.
2 spring onions, thinly sliced, using the red part only.
¼ cup fish sauce
2 tablespoons sugar
3 tablespoons lime juice
1/3 cup vegetable oil
1/4 teaspoon grated ginger
1 garlic clove, minced. 
2 tablespoons finely chopped cilantro. 
Salt and pepper
  1. In a large salad bowl, combine the guavas, cabbage, carrots, and onions.
  2. In a whisk together the fish sauce, sugar, lime juice, oil, ginger, and cilantro. Season with salt and pepper.
  3. Pour over the salad and toss to coat. Serve cold.

Roasted Napa Cabbage with Gochujang

Serves 2 to 4
One Red Napa Cabbage, quartered through the root end.
3 tablespoons vegetable oil, divided.
1 teaspoon salt, divided.
¼ teaspoon pepper
2 tablespoons gochujang, paste.
1 tablespoon unseasoned rice vinegar
2 teaspoons water
1 teaspoon toasted sesame oil
½ teaspoon sugar
1 tablespoon sesame seeds, toasted.
2 spring onions, red parts only, sliced thin on bias.
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment, silicone, or aluminum foil. Arrange wedges, 1 flat side down, on the baking sheet.
  2. Brush 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt.
  3. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 12 minutes.
  4. While cabbage roasts, in a small bowl, stir together gochujang, vinegar, water, sesame oil, and sugar. Drizzle half of gochujang mixture over a serving platter.
  5. Remove foil (be careful of escaping steam) and continue to roast until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 3 to 5 minutes.
  6. Arrange roasted cabbage over gochujang mixture on platter. Drizzle with remaining gochujang mixture, sprinkle with sesame seeds and spring onions, and serve.

Bahn Mi Meatballs with Napa Slaw

Serves 6
For the Meatballs
1/2-pound ground pork
1/2-pound ground chicken
1/4 cup finely chopped cilantro.
2 garlic cloves, minced.
½ cup finely chopped red spring onions
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.
  1. In a mixing bowl, combine the ingredients, until blended.
  2. Using a portion scoop form into golf ball sized meatballs.
  3. 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 head Napa cabbage, root end trimmed, sliced into ½-inch ribbons, washed and spun dry.
3 to 4 rainbow carrots, cut into julienne (1 1/2 cups)
1 spring onion, finely chopped on the diagonal, using the red and tender green parts.
1/4 cup finely chopped cilantro, Italian parsley, or basil.
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce
6 Soft Italian Rolls for serving.
  1. In a bowl, combine the vegetables.
  2. In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
  3. Pour over the vegetables and toss to coat. Allow to stand for 2 hours at room temperature or refrigerate overnight.
  4. Split the rolls in half lengthwise, pack with some of the slaw, and top with 3 to 4 meatballs to serve.

Baby Broccoli Potato Soup

Serves 4 to 6
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion.
2 garlic cloves, minced.
2 cups fingerling potatoes, cut into 1/2-inch dice.
3 1/2 cups chicken or vegetable broth
½ pound baby broccoli, chopped
1/2 cup grated Parmigiano Reggiano
salt and pepper.
  1. In a Dutch oven, heat 2 tablespoons of butter with the oil.  Sauté the onion over medium-high heat, until almost caramelized–this will take about 5 to 7 minutes.
  2. Add the garlic and cook another minute.
  3. Add the potatoes, and sauté for 3 to 4 minutes, until the potatoes have begun to color.
  4. Add the broth and broccoli.
  5. Bring to a boil, simmer for 10 to 15 minutes until the potatoes are tender.
  6. Add the remaining butter and Parmigiano, season with salt and pepper, and serve warm.

Broccoli, Lemon Ricotta Pasta

Serves 4 to 6
One-pound shaped pasta such as medium shells, rotini, rigatoni
½ pound baby broccoli, chopped
2 tablespoons extra virgin olive oil
2 garlic cloves, minced.
Pinch red pepper flakes
Grated zest of 1 lemon
2 tablespoons lemon juice
1 cup whole milk ricotta cheese
Salt and pepper
1 cup grated Parmigiano Reggiano, or Pecorino Romano
  1. Bring 8 quarts of salted water to a boil, add the pasta, and cook according to the package directions.  2 minutes before the pasta is done, add the broccoli to the pasta water. Drain the pasta and broccoli, reserving 1 cup of the pasta water.
  2. While the pasta is cooking heat, the oil is a small skillet, sauté the garlic, red pepper, and zest for 2 minutes, until fragrant.
  3. In a serving bowl, combine the lemon juice, ricotta, garlic mixture and 1/2 cup of Parmigiano. Add the hot broccoli to the bowl and toss to coat. Season with salt and pepper, and garnish each serving with the remaining cheese.

Avocado Cilantro Toast

Serves 2
2 slices of toasted French Batard (Bread & Cie)
1 Fuerte avocado, peeled and seeded.
1/4 cup finely chopped spring onion.
Few drops Cholula or Tabasco
1 to 2 teaspoons olive oil
2 tablespoons finely chopped cilantro.
Season with salt and pepper.
Few slices of red radish for garnish if desired
  1. In a bowl, mash the avocado, add the onion, Cholula, olive oil, and cilantro.
  2. Spread the mash over the toast, and garnish with a few slices of red radish.

Avocado Green Goddess Dressing

Makes about 2 1/2 cups
1 cup mayonnaise
1/2 cup Greek style yogurt
2 ripe avocados, peeled, seeded, and cut into quarters.
1/2 cup chopped spring onions.
1 cup packed fresh basil or cilantro.
2 garlic cloves
1/4 cup lemon or lime juice
2 teaspoons Worcestershire
1 teaspoon salt
1 teaspoon freshly ground black pepper.
  1. In the bowl of a blender or food processor, combine the ingredients, and blend until pureed. Cover and refrigerate for at least 4 hours before using. The dressing keeps in the refrigerator for up to 1 week.

Avocado Hummus

Serves 4 
2 ripe avocados, peeled, pitted, and coarsely chopped.
One 14.5-ounce can chickpeas, rinsed, drained.
1/3 cup tahini
1/4 lime juice
1 garlic clove
1 teaspoon salt
1/4 teaspoon ground cumin
1 cup packed cilantro leaves
1 tablespoon finely chopped jalapeno.
2 tablespoons olive oil, plus more for garnish
1/4 cup finely chopped scallions for garnish.
Pita chips for serving.
Tortilla chips for serving.
  1. In a food processor, combine the avocado, chickpeas, tahini, lime juice garlic, salt, cumin cilantro and jalapeno. Process on and off to break up the chickpeas, with the machine running pour in the oil and process until smooth. Taste for seasoning and adjust using salt and pepper.
  2. Transfer to a serving bowl, drizzle with a bit of oil, sprinkle with scallions, and serve with pit chips or tortilla chips.

Sesame Noodle Salad

Serves 6
1/2-pound linguine cooked 2 minutes short of al dente. 
2 spring onions finely chopped using the red and tender green parts.
1 cup napa cabbage, tough ends trimmed and cut into 1/2-inch ribbons.
1 cup rainbow carrots, cut on the diagonal in 1/4-inch pieces.
2 cups snap peas, trimmed, and sliced in half lengthwise.
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
1 clove garlic, minced.
1 teaspoon 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 ½ teaspoons Sriracha 
1/2 cup chopped dry roasted peanuts.
2 tablespoons sesame seeds
  1. In a salad bowl, combine the linguine, onions, cabbage, carrots, and snap peas.
  2. In a food processor, combine the oils, garlic, ginger, soy, peanut butter, vinegar, sugar and chile 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.

Black Rice and Snap Pea Salad

Serves 4 to 6
1 ½ cups black rice
Salt and pepper
¼ cup rice vinegar
2 tablespoons minced spring onion
2 teaspoons honey
2 teaspoons Asian chili-garlic sauce
1 teaspoon grated fresh ginger.
¼ cup extra-virgin olive oil
1 tablespoon toasted sesame oil
6 ounces sugar snap peas, strings removed and halved.
1 cup rainbow carrots, trimmed, halved, and sliced thin.
¼ cup thinly sliced spring onion
¼ cup minced fresh cilantro
  1. Bring 4 quarts of water to boil. Add rice and 1 teaspoon salt and cook until rice is tender, 20 to 25 minutes. Drain rice, spread onto rimmed baking sheet, and drizzle with 1 teaspoon vinegar. Let rice cool completely, about 15 minutes.
  2. Whisk remaining vinegar, onion, honey, chili-garlic sauce, ginger, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large bowl.
  3. Whisking slowly, drizzle in olive oil and sesame oil until combined.
  4. Add cooked rice, snap peas, carrots, spring onion, and cilantro and toss to combine. Season with salt and pepper to taste and serve at room temperature.

Roasted Salmon with Tangerine Ginger Salsa

Serves 4
4 tangerines peeled and segmented.
2 tablespoons minced fresh cilantro; stems reserved.
¼ cup dry white wine
4 (6- to 8- ounce) skin-on salmon fillets, 1 to 1 1/2 inches thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons grated fresh ginger.
½ cup thinly sliced spring onion
¼ cup finely chopped cilantro 
  1. Preheat the oven to 400 degrees, arrange one of the segmented tangerines in the bottom of a baking dish, spread the cilantro stems and cilantro over the tangerines, and pour the wine into the baking dish.  Sprinkle the salmon with salt and pepper, arrange the salmon skin side down on top of the tangerines. Roast for 10 minutes per inch of thickness, till the salmon registers 145 degrees on an instant read meat thermometer. Remove from the oven, allow to rest covered with aluminum foil for 5 to 10 minutes.
  2. While the salmon is roasting, chop the remaining tangerines, transfer to a mixing bowl, add the oil, vinegar, ginger, spring onion and cilantro. Season with salt and pepper. When ready to serve, serve the salmon garnished with the salsa.

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite. 
3 large eggs, separated.
1 cup sugar
1/3 cup unsalted butter, softened.
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest.
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish
  1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
  3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
  4. Add egg yolks, juice, and zest; continue beating until well mixed.
  5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
  6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool for 10 minutes. Sprinkle with powdered sugar, if desired.

Passion Fruit Pudding

Serves 4 to 6
2 fresh passion fruits yielding 1/4 cup passion fruit pulp.
¼ cup passion fruit puree
1 cup granulated sugar.
⅓-cup all-purpose flour
3 large eggs, separated.
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)
  1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a medium bowl, whisk together ⅔ granulated sugar, salt, and flour. Set aside.
  3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
  4. Add the wet mixture to the flour mixture and whisk to just combine.
  5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
  6. Using a spatula carefully fold in ¼ of the egg whites’ mixture, and then fold in the remaining until well incorporated.
  7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes.
  8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
  9. Serves with crème fraiche or unsweetened whipped cream.

Passion Fruit Meringue

Serves 6
2/3 cup unsalted butter, melted.
2 teaspoons lemon rind finely grated.
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated.
For the merengue
3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish.
  1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
  3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in the remaining egg white.
  4. Spoon mixture into prepared dish.
  5. Bake for 35 to 40 minutes or until golden and just set.
  6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
  7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

Seared Shrimp with Tangerine Buerre Blanc

Serves 4
For the Buerre Blanc
4 tangerines
1/4 cup dry white wine
1 shallot, minced.
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces.
Salt and pepper
  1. Zest 1 teaspoon of tangerine peel, and squeeze ½ cup of juice. Remove the peel from the remaining tangerines. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
  2. In a small saucepan, bring the juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
  3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
  4. Add another tablespoon of butter before the previous piece has completely melted until you have used all the butter. Stir in the chopped fruit segments and season with salt and pepper.
  5. If you wish, you may add some of the whole segments upon serving.

Cook’s Note:  This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, orange, lemon, lime all work well here.

For the Shrimp
2 pounds U15 shrimp, peeled, deveined, and blotted dry.
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish.
  1. Season the scallops with salt and pepper.
  2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the shrimp, and cook without moving them for 11/2 to 2 minutes.
  3. Turn the shrimp and cook another 2 minutes until the shrimp just turn pink on each side.
  4. Spoon some of the beurre Blanc onto the plate, and top with the shrimp, sprinkling with a few chopped chives for garnish.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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