Farmer’s Market Box February 29th, 2024

This week local produce and featured farms:

• Sugar Snap Peas – Tutti Frutti Farm
• Fingerling Russian Potatoes – Weiser Family Farms
• Berries Strawberry Gaviota – Tamai Family Farms
• Broccoli Curly Spigarello – Coleman Family Farms
• Spring Onions – Schaner Farms
• Carrots Yellow Bunch – Weiser Family Farms
• Root Turnips Bunch – JR Organics
• Lettuce Gem Green – County Line Harvest
• Cilantro with roots – Fresno Evergreen
• Meyer Lemons – Rancho Del Sol
• Cara Cara Oranges – Rancho Del Sol

Farmer’s Market Box Recipes

Cilantro Root Flavor Bomb

Makes about 1 cup

10 cilantro roots, trimmed, and coarsely chopped.
5 garlic cloves, minced.
1 spring onion, coarsely chopped, using the white and tender green parts.
1 tablespoon grated Cara Cara orange zest
1 cup softened unsalted butter.
1 ½ teaspoons ground black pepper
Soy sauce to taste

1. In a food processor, mortar and pestle or blender, combine the roots, garlic, onion, and zest. Pulse on and off to break up the vegetables.
2. Add the butter and pepper, and puree until combined. Taste the butter mixture adding soy sauce, or salt to taste. Form the mixture into a log about 1-inch thick.
3. Wrap tightly with plastic wrap and refrigerate for up to 5 days or freeze for up to 6 months. This does not freeze rock hard, so you can cut off as much as you need to flavor vegetables, finish grilled seafood, meats, and poultry.

Cilantro Roasted Fingerling Potatoes

Serves 4

1 pound fingerling potatoes, scrubbed and cut in half lengthwise.
1/3 cup extra virgin olive oil
Salt and pepper
½ cup finely chopped cilantro
½ cup finely chopped spring onion, using the white and tender green parts
½ cup unsalted butter
Pinch red pepper flakes
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone. 
2. Toss the potatoes with the oil, salt and pepper and spread onto the prepared baking sheet.
3. Roast for 20 minutes, turn the potatoes, and roast another 15 minutes, until the potatoes are crispy.
4. While the potatoes are roasting, combine the cilantro, onion, butter, and red pepper flakes in a saucepan, and melt the butter. Keep warm over low heat. When the potatoes are done, transfer them to a serving bowl, pour the butter mixture over the potatoes and toss to coat. Serve immediately.

Spigarello Farro Salad

Serves 4 to 6

3/4 cup pearlized farro
1/3 cup extra virgin olive oil
2 garlic cloves, minced.
Pinch red pepper flakes 
1/2-pound spigarello, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup finely chopped spring onion.
1/4 cup finely chopped basil.
1/4 cup finely chopped Italian parsley.
1/2 cup crumbled feta 
3 tablespoons rice vinegar; more as needed. 

1. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until tender.  Drain thoroughly, season with salt and pepper. Put the farro into a large salad bowl.
2. While the farro is cooking, heat 3 tablespoons of extra virgin olive oil in a sauté pan, add the garlic and pepper flakes, swirl in the pan for 30 seconds. 
3. Add the broccoli, and sauté until tender, and wilted. Season with salt and pepper.
4. Add the cooled spigarello, onion, parsley, feta, remaining oil, and vinegar to the farro. Toss to combine, season with additional salt, pepper, and vinegar if needed. Serve the salad at room temperature.

Spigarello and Potato Gratin

Serves 6

1 pound fingerling potatoes, scrubbed
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 spring onion, thinly sliced using the white and tender green parts
1 bunch spigarello, tough stems removed and chopped
Salt and pepper
2 to 3 tablespoons heavy cream or milk
2 tablespoons unsalted butter
1/2 cup cubed Provolone cheese
1/4 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. While the potatoes are boiling, heat the oil in a large skillet, add the garlic and onion and swirl in the pan for 1 minute until the onion is softened.
3. Add the spigarello, season with salt and pepper and sauté until the spigarello is wilted.
4. Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
5. When the potatoes are tender, remove them from the water, and drain well in a colander.
6. Add them to the spigarello, and mash them together. This will be a rough mash with chunks of potato.
7. Add milk or cream to smooth the mixture and add the butter and provolone and stir to distribute the cheese in the mixture.
8. Transfer the mixture to the prepared baking dish. Sprinkle with the Parmigiano and bake for 20 to 25 minutes until the Gratin is golden brown and the cheeses melt. Allow to rest for 5 minutes before serving.

Green Gem Lettuce with Spring Onion Dressing

Serves 4

One head green gem lettuce, washed, spun dry and chopped.
2 medium carrots, cut into julienne, or thin peels (use a swivel peeler and peel off the carrot)
1 cup sugar snap peas, ends trimmed, and cut in half on the diagonal.
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup lemon juice
Grated zest of 1 lemon
2 spring onions, chopped, using the white and tender green parts.
1 garlic clove
Salt and ground black pepper

1. In a salad bowl, combine the lettuce, carrots, and snap peas.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, zest, onions, and garlic. Puree until smooth. Season with salt and pepper and dress the salad with the dressing. Any remaining dressing can be refrigerated for up to 4 days. Use the dressing as a dip for veggies, on baked potatoes, or over cooked vegetables.

Chicken with Ginger Spring Onion Sauce

Serves 4 

6 chicken breasts, skin and bones removed.
1 cup all-purpose flour
Salt and pepper
2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 cups thinly sliced spring onions 
2 tablespoons finely minced peeled fresh ginger.
1/3 cup light soy sauce
3 tablespoons sherry vinegar
2 tablespoons honey
1/2 teaspoon salt
Ground black pepper.

1. Put the chicken between two sheets of waxed paper or plastic wrap and pound to a uniform thickness.
2. Combine the flour, salt and pepper and put on a dinner plate.
3. Dredge the chicken in the flour mixture.
4. Heat the 2 tablespoons of oil in a large skillet, and brown the chicken on both sides, transferring them to a plate when they are browned. 
5. Melt the butter in the same skillet, and sauté the spring onions, and ginger, until the onions begin to wilt, about 2 minutes Add the soy, vinegar, honey, and salt and bring to a simmer, scraping up any browned bits on the bottom of the pan. Return the chicken to the pan, and simmer for 2 minutes until cooked through. Serve the chicken in a pool of the sauce.

Atlantic Beach Pie

Makes one 8-inch pie 
This is a pie from the beaches of North Carolina, which combines sweet and salty, two of my favorite things. The original combined key lime and lemon juices, this one is delicious with Meyer lemons, and I’ve even made it with Ruby grapefruit.  

For the crust
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter.
3 tablespoons sugar

1. Preheat oven to 350° F.
2. Using a food processor crush the saltines and put into a bowl.
3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

For the filling
One 14-ounce can sweetened condensed milk.
4 egg yolks
1/2 cup Meyer 
lemon juice
2 cups heavy cream whipped stiffly.
Coarse sea salt, for garnish

1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the lemon juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

Cook’s Note: Double the recipe and bake in a 13-by-9-inch baking dish.

Lemon Chicken Oreganata

Serves 12
	The chicken can be cooked the day before and either reheated or served at room temperature.

5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts or wings) or two 2 1/2-3 pound cut up fryers.
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh Meyer lemon juice
2 tablespoons red wine vinegar
8 cloves minced garlic.
1 tablespoon dried oregano

1. Preheat the broiler for 10 minutes. Line a sheet pans with aluminum foil and place a rack in the sheet pan.
2. Wash the chicken in cold water and drain in a colander.  Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, vinegar, garlic, and oregano, until blended.
5. Turn off the broiler and turn the oven temperature to 400 degrees.  Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

Carrot Breakfast Cake

Serves 8
This cake is a standout for breakfast or brunch; I’ve even made it gluten free using King Arthur Flour’s gluten free flour or Cup4Cup.

¾ cup canola oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs 
1 teaspoon vanilla paste or extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 cup shredded carrot
½ cup drained crushed pineapple
½ cup chopped pecans
½ cup sweetened flaked coconut

1. Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
3. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
4. Bake for 25 minutes.
5. Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.

For the Crumble
½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
2s tablespoons unsalted butter, melted.

• In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.

Meyer Lemon Scampi

Serves 6

1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water.
1/4 cup extra virgin olive oil
4 garlic cloves, minced.
1/2 cup finely chopped onion.
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice 
1 1/2 pounds large shrimp peeled and deveined.
1/4 cup finely chopped Italian parsley.
Salt and pepper

1. In a large skillet over medium high, heat the oil, and sauté the garlic, onion, zest, pepper, and oregano for 3 to 4 minutes, to soften the onion.
2. Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink. 
3. Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.

Slow Cooker Chicken Tortilla Soup

Serves 8 

2 tablespoons vegetable oil
1 red pepper, cored, seeded, and coarsely chopped.
1 yellow pepper, cored, seeded, and coarsely chopped.
2 spring onions, coarsely chopped using the white and tender green parts.
4 cloves garlic, chopped.
2 tablespoons chili powder
2 teaspoons ground cumin
¼ finely chopped cilantro roots
¼ cup Gold Tequila (optional, but oh, so good)
One 14 to 15-ounce can chopped tomatoes, drained.
4 cups chicken broth
3 cups cooked chicken, shredded.
2 cups tortilla chips, for garnish
Grated Colby or Monterey Jack cheese for garnish
½ cup cilantro, chopped for garnish

1. In a large skillet, heat the oil and sauté the peppers and onion for about 2 minutes until they soften; add the garlic, chili powder, cumin, and cilantro roots, cooking for another 2 minutes.
2. Add the tequila to the pan and cook until it is almost evaporated. Transfer the contents of the skillet to the insert of a 5 to 7-quart slow cooker insert. Add the tomatoes, the broth, and the chicken.
3. Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 7 to 8 hours. Taste for seasoning and adjust by adding additional salt and pepper if needed. To serve, place tortilla strips in bowls, ladle in soup and top with cheese and cilantro garnish.

Cold Strawberry Soup

Serves 6

2 pints fresh strawberries 
1 teaspoon instant tapioca
1 cup orange juice
1 tablespoon lemon juice
Dash of ground cinnamon
Dash of ground allspice
 cup sugar.
1 teaspoon lemon zest
1 cup buttermilk
Lime slices and whole strawberries for garnish

1. Remove the stems from the berries and place in a food processor or blender.
2. Pure the berries, transfer to a medium 2-quart saucepan, and place over medium high heat.
3. Add the tapioca, orange juice, lemon juice, cinnamon, and allspice. Bring to a boil, stirring constantly with a whisk. Cook over moderate heat, stirring until the mixture thickens.
4. Remove from the heat and add the sugar stirring until dissolved.
5. Refrigerate the soup until it is chilled. If you are in a hurry, pour the soup into a serving bowl, and set the bowl into a larger bowl filled with ice. Stir the soup occasionally until it is cool.
6. Whisk in the lemon zest and buttermilk. Refrigerate or freeze until ready to serve. Serve chilled, garnished with lime slices, and a whole strawberry.

Strawberry Orange Curd Tart

Serves 6 to 8

For the Crust
2 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small bits.

1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
3. Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
4. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely.

For the Orange Curd 
1 cup sugar
6 large eggs
1/2 cup fresh orange 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 lemon juice, and cook, whisking constantly until the curd comes to a boil. 
2. Remove from the heat, 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 it to cool completely.
3. The curd will keep in the refrigerator for up to 5 days or frozen for up to 3 months.

To Assemble
3 cups fresh strawberries, hulled.
1/2 cup red currant jelly (optional)
2 cups heavy cream (optional), whipped until stiff peaks form, for garnish.

1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point. 
5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.

Crostini with Balsamic Strawberries

Serves 6

1 baguette, sliced 1/2-inch thick
Olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar.
1/4 cup finely chopped basil.
One cup whole milk ricotta

1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
2. Spread the ricotta onto the crostini and top with the strawberries. Serve at room temperature.

Roasted Orange Chicken

Serves 4 to 6

8 boneless chicken breasts (skin on) 
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and freshly ground black pepper.
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced.
1/2 cup finely chopped onion.
1 cup orange juice 
1/2 cup chicken broth
2 tablespoons honey
2 sprigs fresh thyme
1 teaspoon cornstarch mixed with 1 tablespoon water or orange juice.
salt and freshly ground black pepper.
2 Cara cara oranges, sliced into 1/2-inch half-moons for garnish.
2 tablespoons chopped Italian parsley for garnish.

1. Preheat the oven to 400 degrees. 
2. Sprinkle the chicken with thyme, oregano, salt, and pepper.
3. In a large oven proof skillet, or Dutch oven, heat the oil and butter, add the garlic and onion, and saute for 1 minute. Brown the chicken skin side down, turn and brown on the other side.
4. Add the juice, broth, honey, and rosemary. Bring to a boil, and transfer to the oven. Roast for 15 minutes until an instant read meat thermometer inserted into the thickest part of the chicken registers 160 degrees.
5. Remove the chicken from the sauce and cover with aluminum foil.
6. Bring the sauce to a boil, add the cornstarch mixture, and bring back to a boil.
7. Season the sauce with salt and pepper, add the orange slices, and parsley. Remove the thyme sprigs.
8. Pour over the chicken on the platter and serve.

Miso Glazed Turnips

Serves 4 to 6

3 tablespoons white miso
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup rice vinegar
1/4 cup soy sauce
One bunch turnips, tops removed, scrubbed, and quartered.
1 spring onion, finely chopped for garnish.
2 tablespoons sesame seeds, for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a large mixing bowl, whisk together the miso, oil, maple syrup, vinegar, and soy sauce.
3. Add the turnips and potatoes, stirring to coat.
4. Arrange the vegetables and marinade on the baking sheet, roast the vegetables for 35 to 45 minutes until tender.
5. Transfer to a serving bowl, garnish with spring onion and sesame seeds.

Save the Greens

Serves 4
Turnips and Beets 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.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced.
Pinch red pepper flakes
1 bunch turnip or beet greens, tough stems removed and cut into 1/2-inch ribbons.
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 terrific beds for grilled poultry or meats.

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6

2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1/2-pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice

1. Heat the oil, add the zest, and sauté for 30 seconds.
2. Add the sugar snap peas and sauté the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.

Carrot and Sugar Snap Pea Salad

Serves 4 to 6

2 carrots, tops removed, scraped, and cut into 1/2-inch rounds.
2 tablespoons unsalted butter
1/2 cup finely chopped spring onion.
1/2-pound sugar snap peas, strings removed
2/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper.
6 strips bacon, cooked until crisp, drained on paper towels, and crumbled.
1/4 cup snipped fresh chives.

1. Steam the carrots until just crisp/tender, about 3 minutes. Cool.
2. In a large skillet, heat the butter, add the onion and sauté for 3 to 4 minutes until softened. Add the sugar snap peas, and the carrots, and sauté until the peas are crisp.
3. Cool completely.
4. In a bowl, whisk together the oil, vinegar, sugar, mustard, salt, and pepper.
5. Toss the peas and carrots with some of the dressing, then toss in the bacon and chives, toss again, and serve.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest