Farmer’s Market Box March 7th, 2024

March 7, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Rosemary Focaccia

Serves 4-6
3 2/3 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 3/4 cups warm water
3 tablespoons olive oil 
1 to 2 tablespoon fresh rosemary
flaky sea salt for sprinkling
  1. Mix together flour, salt and yeast. Pour warm water over the top (no warmer than 90 degrees F) and mix using a wooden spoon until all the water is evenly mixed in and there are no dry spots. Cover with plastic wrap and let rise at room temperature for 6-8 hours.
  2. Drizzle olive oil in a 10″ cast iron skillet or cake pan and press the dough into the pan, working to stretch it slightly so that it comes to the edges. This may take a few minutes. If you stretch the dough and find that it springs back, cover it, and come back to it in 15 minutes so that the gluten has time to relax again. Once the dough has reached the edges, cover, and let rise for 1 hour.
  3. Preheat an oven to 425 degrees F. Use your fingertips to press the dough into the pan until it fills every corner, popping any large bubbles that appear.
  4. Drizzle with more olive oil and sprinkle with rosemary and flaky sea salt. Transfer skillet to oven and bake until top is golden brown, and bubbly and bottom appears golden brown and crisp when you lift it with a thin spatula, about 20-25 minutes. Once bread has finished baking, remove from the oven, and let cool slightly before cutting and serving.

Tuscan Chicken

Serves 6
8 chicken thighs (skin on)
Salt and pepper
4 strips of bacon, finely chopped (see note)
4 garlic cloves, sliced.
2 tablespoons fresh rosemary
1/3 cup red wine vinegar
  1. Pat the chicken dry, and season liberally with salt and pepper.
  2. In a large skillet, cook the bacon until it is crisp, add the garlic and rosemary to the pan along with the chicken.
  3. Brown the chicken on all sides, add the vinegar, cover, and simmer for 10 minutes, uncover and simmer for another 10 minutes until the chicken is cooked through. This chicken is delicious hot, warm or at room temperature.
  4. Cook’s Note:  ¼ pound pancetta can be used in place of bacon, you will need about 3 tablespoons of olive oil to sauté the pancetta. 

White Bean Rosemary Dip

Serves 6
A little riff on Hummus, this dip is simple to make with pantry ingredients and is a staple in Tuscany. 

1/4 cup extra virgin olive oil, plus extra for drizzling
4 garlic cloves, sliced.
2 tablespoons fresh rosemary leaves
Two 19-ounce cans cannellini beans or small white beans, drained and rinsed.
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper.
2 tablespoons red wine vinegar
1/3 cup chopped fresh Italian parsley.
  1. In a skillet, heat the oil, sauté the garlic, and rosemary for 2 to 3 minutes until the garlic is translucent, but not browned.
  2. Put the beans into the bowl of a food processor, add the oil, garlic and rosemary, and process until smooth.
  3. Season with salt and pepper, add the vinegar, and re-season if necessary.
  4. Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or up to 3 days. Bring to room temperature before serving.
  5. When you are ready to serve, stir the dip, drizzle with extra virgin olive oil, and sprinkle with the parsley. Serve with pita chips, crackers, or baguette slices.

Sweet Potatoes Anna

Serves 6
6 medium garnet yams, peeled.
12 tablespoons unsalted butter, melted.
2 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
salt and freshly ground black pepper.
  1. Preheat the oven to 400 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray. 
  2. Thinly slice the sweet potatoes on a mandoline, in a food processor or with a very sharp chef’s knife.
  3. In a bowl, combine the butter, thyme, and generous amounts of salt and pepper.
  4. Toss the potatoes with the butter mixture and arrange the slices over lapping in the gratin dish until all the slices are used.
  5. Cover the dish with aluminum foil and roast for 35 minutes.
  6. Remove the foil and roast another 30 minutes until the potatoes are golden brown and tender.
  7. Cut into wedges and serve hot.

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 tablespoons finely chopped garlic.
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.

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 sauté for 1 minute.
  5. 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 Shortbread

Makes about 20
3/4 cup sugar
zest from 2 tangerines.
2 sticks unsalted butter, softened.
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish
  1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a mixing bowl, combine the sugar, zest, butter, and vanilla.
  3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
  4. Evenly press the dough into the prepared pan.
  5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
  6. Cool the shortbread and cut into squares.

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.

Tangerine Roasted Nantes Carrots

Serves 4
One bunch Nantes 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.

Chanterelle Tart

Serves 4 
One 9-inch pie crust, either store-bought or homemade
3 tablespoons unsalted butter
¼ cup finely chopped shallot
2 teaspoons finely chopped thyme.
1/3-pound chanterelle mushrooms, cleaned and chopped
5 large eggs
2 tablespoons Dijon mustard
1 cup heavy cream
1 1/2 cups shredded Gruyere cheese.
3 ounces goat cheese crumbled.
  1. Preheat the oven to 350 degrees.
  2. In a large skillet, heat the butter, add the shallot and thyme. Cook the shallot until it begins to turn translucent. Add the mushrooms and cook until the mushrooms begin to color. Cool the mushroom mixture.
  3. In a bowl, whisk together the eggs, mustard, heavy cream and half the Gruyere and all of the goat cheese.    Fold in the cooled mushroom mixture and pour into the pie crust. Sprinkle the top with the remaining cheese.
  4. Bake the tart for 30 t0 35 minutes, until the tart is just set, and not “nervous” in the center.  Allow to cool for at least 15 minutes before serving.

Chanterelles on Toast

Serves 4
2 tablespoons extra-virgin olive oil
1/3-pound fresh chanterelles, cleaned
1 tablespoon sherry vinegar
1 teaspoon freshly squeezed lemon juice.
¼ cup vegetable broth
1/4 teaspoon finely chopped fresh rosemary.
1 teaspoon finely chopped fresh thyme.
1 tablespoon chopped flat leaf parsley.
¼ teaspoon kosher salt
Freshly ground pepper, to taste
4 slices toasted sourdough, for serving.
4 tablespoons shaved vegetarian Parmesan.
  1. Heat the oil in a large skillet, add the chanterelles. Cook for 4 minutes without moving them around too much.
  2. Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms).
  3. Add the rosemary, thyme, parsley, and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
  4. Spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

Avocado Mousse Salad with Shrimp Louis Dressing

Serves 6
1 envelope plain, unflavored gelatin
3 tablespoons white-wine vinegar
2 avocados, peeled, pitted, and chopped.
2 tablespoons lemon juice
1/2 cup packed cilantro
1/2 cup mayonnaise
¼ teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard 
1/2 cups mayonnaise
1/4 cup ketchup
2 tablespoons finely chopped leek, using the white part only.
1 tablespoon sweet pickle relish
2 pimento-stuffed green olives finely chopped.
1 tablespoon finely chopped fresh Italian parsley.
1/2 pound cooked peeled and deveined shrimp coarsely chopped.
  1. Coat the inside of an 8-inch pie or cake pan with non-stick cooking spray.
  2. Sprinkle the gelatin over the vinegar and stir to blend.
  3. Put the avocado, lemon juice, cilantro, mayonnaise, salt, Tabasco, and mustard into a food processor. Stir in the gelatin, and process until the mixture is pureed. Season with salt and more Tabasco if needed. Spread into the prepared pan, cover, and refrigerate until firm (about 4 hours)
  4. In a bowl, combine the mayonnaise, ketchup, onion, relish, olives, parsley, and shrimp, stirring to blend. Season with salt and pepper.
  5. When ready to serve, slice a wedge of avocado mousse, and arrange on a plate and garnish with the Shrimp Louis.

America’s Finest City Guacamole

Serves 8
When the Super Bowl was held in San Diego the avocado growers submitted their favorite guacamole recipes; I adapted this one from the winning recipe—the roasted veggies give this guacamole great character and flavor. Serve with homemade tortilla chips. 
1 cup frozen corn kernels, defrosted.
1 jalapeño, cut in half and seeded.
2 cloves garlic
1/2 cup coarsely chopped leek, using the white and tender green parts.
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper.
2 large fully ripened avocados peeled and pitted.
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro.
6 shakes of Tabasco sauce
  1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
  2. In a small bowl, toss together the corn, jalapeño, garlic, leek, olive oil, salt, and pepper.
  3. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
  4. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin.
  5. Do-Ahead: At this point, you can cover the mixture and refrigerate for up to 2 days.
  6. In a medium-size bowl, mash the avocados with the lime juice.
  7. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended.
  8. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
  9. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.

Chocolate Avocado Pudding

Serves 6 to 8
1 cup water
¼ cup sugar
¼ cup unsweetened cocoa powder
1 tablespoon vanilla paste or extract
1 teaspoon instant espresso powder, (optional)
¼ teaspoon salt
2 large ripe avocados halved and pitted.
3½ ounces semi-sweet chocolate, chopped.
  1. Combine the water, sugar, cocoa, vanilla, espresso powder (if using), and salt in small saucepan. Bring to simmer over medium heat and cook, whisking until the sugar and cocoa dissolve, about 2 minutes. Remove saucepan from heat and cover to keep warm.
  2. Scoop flesh of avocados into a food processor bowl and process until smooth, about 2 minutes, scraping down sides of bowl as needed. With processor running, slowly add warm cocoa mixture in steady stream until completely incorporated and mixture is smooth and glossy, about 2 minutes.
  3. Microwave the chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Add to avocado mixture and process until well incorporated, about 1 minute. Transfer pudding to bowl, cover, and refrigerate until chilled and set, at least 2 hours or up to 24 hours before serving.

Avocado Ranch Style Dressing

Makes about 2 cups
1 ripe avocado, ripe, pitted, flesh scooped from skin
½ teaspoon Tabasco
1 tablespoon lemon juice
1 teaspoon grated lemon zest
½ cup buttermilk
¼ cup mayonnaise
1 tablespoon minced leek
1 teaspoon dried basil
½ teaspoon dried oregano
1 medium clove garlic, minced.
½ teaspoon sugar
¾ teaspoon salt
¼ teaspoon ground black pepper
  1. Combine all the ingredients in a food processor or blender, and puree.
  2. Cover and refrigerate for at least 4 hours. The dressing is great on sturdy greens like romaine, or as a slaw dressing. It will keep in the refrigerator for up to 1 week.

Fuji Apple Gorgonzola Pizza

Serves 4
3 medium-size almost ripe but firm Fuji apples, cored, and cut into 1/4-inch wedges
1/3 cup firmly packed light brown sugar
1 pizza crust, homemade or store-bought
1 1/2 cups crumbled Gorgonzola.
2 tablespoons extra virgin olive oil
  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone liner.
  2. Arrange the apples on the baking sheet in a single layer and sprinkle with the brown sugar. Bake until golden brown, 30 to 35 minutes.
  3. Preheat the oven to 400°F. Arrange the pears over the pizza crust, then sprinkle the Gorgonzola evenly over the pears. Drizzle with the olive oil and bake until the crust is crisp, and the cheese is melted and beginning to bubble and turn golden, 20 to 25 minutes.

Apple Puff Pancake

Serves 6
If you have a Cast Iron Skillet, this is a great recipe to cook in it!
For the Batter
Similar to a Dutch Baby Pancake or Popover batter, the batter can be made the day before and the blender container refrigerated overnight.  
4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 tablespoon cinnamon sugar
1 teaspoon vanilla paste or vanilla extract
  1. Preheat the oven to 400 degrees. 
  2. In a blender, process the milk and eggs until frothy, about 1 minute. Add the flour, cinnamon sugar, and vanilla, and blend another 2 minutes.
  3. Refrigerate while making the apples.
For the Apples
6 tablespoons unsalted butter
1 cup granulated sugar
1 teaspoon ground cinnamon
4 to 6 Fuji apples, peeled, cored, and cut into thin slices. 
2 tablespoons lemon juice
  1. Preheat the oven to 400 degrees. 
  2. In an ovenproof 10 to 11-inch skillet with 2-inch sides, melt the butter over medium high heat, and add the sugar and cinnamon, cooking until the sugar turns a pale blonde color.
  3. Add the apples, and lemon juice, and cook, stirring until the apples begin to soften.
  4. Pour the batter (see preceding recipe) over the apples and bake for 25 to 35 minutes until the pancake is puffed and golden. Dust with confectioner’s sugar!

Zucchini Parmesan Chips

Serves 4
One pound zucchini, ends trimmed and cut into 1/4-inch slices
1/3 cup olive oil
Salt and pepper
1 cup panko 
1/2 cup grated Parmigiano Reggiano
  1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, silicone or parchment.
  2. Put the zucchini into a bowl, and toss with the oil, salt, and pepper.
  3. In a shallow bowl, combine the panko and Parmigiano. Dip the zucchini chips into the panko mixture and arrange in a single layer on the baking sheets.
  4. Roast for 20 to 25 minutes until the coating is crisp. Serve warm.

Zucchini Chocolate Cake

Makes 1 bundt cake
1/2 cup unsalted butter, softened.
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder 
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
  3. Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
  4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
  5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely.    Serve the cake garnished with sifted powdered sugar.

Spinach Salad with Tangerines and Soy Vinaigrette

Serves 4
One bunch red snapper spinach, washed and spun dry, tough stems removed
3 tangerines, peeled and segmented
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon grated ginger
1 garlic clove, minced.
  1. Put the spinach and tangerines into a salad bowl.
  2. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic.
  3. Toss the salad with the dressing and serve. (The dressing makes a great marinade for pork or chicken)

Chicken Florentine

Serves 6
½ cup (1 stick) unsalted butter
1/2 cup finely chopped leeks, using the white and tender green parts
1 bunch red snapper spinach, chopped
Salt and pepper
1/4 teaspoon ground nutmeg
6 half chicken breasts, skin and bones removed 
¼ cup all-purpose flour
1 ½ cups chicken broth
1 cup heavy cream
¼ cup sherry (optional, but oh, so good)
1/2 cup finely shredded imported Swiss cheese.
1/2 cup freshly grated Parmesan cheese.
  1. Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. In a 10- to 12-inch skillet, melt 3 tablespoons of the butter over medium heat, add the shallots, and cook, stirring, until softened, about 3 minutes. Add the spinach, and nutmeg and cook, stirring, until the spinach is wilted and cooked through, another 3 minutes. Season with salt and pepper, and transfer to the prepared baking dish, and cool.
  3. Clean out the skillet with a paper towel, melt the remaining butter over medium heat, sprinkle the chicken with salt and pepper, and sauté in the butter for 3 minutes on each side, until they begin to turn golden brown. Transfer the chicken to the baking dish on top of the spinach.
  4. Stir the flour into the butter in the pan and whisk for 3 minutes. Slowly add the broth, whisking until the sauce comes to a boil. Add the cream and sherry, taste for seasoning and correct with salt and pepper. Pour the sauce over the chicken in the baking dish.
  5. Bake the casserole for 35 to 40 minutes, until bubbling and the cheese is golden brown.

Miso Maple Roasted Easter Egg Radishes

Serves 4
2 tablespoons white miso paste 
1/4 cup maple syrup 
1/4 cup rice vinegar
2 tablespoons soy sauce/4 
1/4 cup vegetable oil
One bunch Easter Egg radishes, scrubbed, trimmed, and halved.
1 tablespoon finely chopped leeks for garnish.
  1. Preheat the oven to 400 degrees.
  2. In a bowl whisk together the miso, syrup, vinegar, soy sauce and oil. Add the radishes and stir to coat.
  3. Transfer to a 13-by-9-inch baking pan, roast for 10 minutes, turn and roast another 10 minutes until crisp/tender. Allow to coat a bit, then transfer to a serving bowl, and garnish with thinly sliced leeks.

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 Nantes carrots
1 cup julienne Easter egg radish
2 cups julienne zucchini
1 cup red snapper spinach, tough stems removed, and finely chopped.
1 cup thinly sliced leek, using the white and tender green parts.
½ pound fresh yakisoba noodles, or ½ pound cooked linguine
  1. In a mixing bowl, combine the oyster sauce, soy sauce, Worcestershire, hoisin, and pepper. Set aside.
  2. Heat a wok or large skillet, add the oils, and sauté the garlic and ginger for 30 seconds until fragrant.
  3. Add the carrots radish, and zucchini, stir fry for 3 to 4 minutes, until the carrots begin to soften.
  4. Add the spinach and sauté for another 2 to 3 minutes until the spinach becomes wilted.
  5. Add the leeks, and noodles, and toss to combine.
  6. Add the sauce, and simmer for 2 to 3 minutes, until the noodles are heated through, and the vegetables are covered. Serve hot.
  7. Cook’s Note:  If you have leftover cooked protein like rotisserie chicken, you can add 2 cups to the stir fry. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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