Farmer’s Market Box March 14th, 2024

March 14, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Strawberry Lime Trifle

Serves 8 to 10
For the Lime Curd
1 cup sugar
6 large eggs
1/2 cup fresh lime 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 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 lime curd. Allow to cool completely. 
  3. The lime 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.
Lime curd (see recipe above)
1 basket Gaviota Strawberries hulled and thinly sliced.
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 of the 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 strawberries.
  4. Continue to layer the pound cake, lime curd, strawberries, 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.

Margaritaville Chicken

Serves 6
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce 
1/4 cup chopped fresh cilantro, or Italian parsley, plus extra for garnish.
8 skinless, boneless chicken breast halves
1 or 2 oranges thinly sliced, and any seeds removed, for garnish.
  1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
  2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
  3. Diva Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
  4. Build a hot charcoal fire and preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
  5. Serve garnished with thinly sliced oranges and chopped cilantro.

Lime Pound Cake

Makes two loaves
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
grated zest of 3 limes
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh lime juice 
3/4 cup buttermilk (or 3/4 cup whole milk with 1 teaspoon lemon juice added)
  1. Preheat the oven to 350 degrees. Coat two 8-inch loaf pans with non-stick cooking spray.
  2. Cream the butter and sugar together in the bowl on an electric mixer until light and fluffy. Add the eggs one at a time, and the lime oil, or zest.
  3. Add the flour, baking powder, soda, and salt to the bowl.
  4. In a measuring cup, combine the lime juice and buttermilk, and with the mixer on low, begin to add the buttermilk to the bowl, beating until the batter begins to come together and is smooth. Stop the mixer a few times to scrape down the sides.
  5. Divide the batter between the two pans, and bake for 1 hour, until a cake tester comes out clean.
  6. Cool the cakes for 15 minutes, then remove from the pans.

2 cups sifted confectioner’s sugar.
1/4 cup fresh lime juice 
  1. Whisk together the sugar and lime juice with a wire whisk. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Butter Lettuce Chicken Salad with Strawberry Vinaigrette

Serves 6
2 heads butter lettuce, washed, spun dry and separated into leaves
3 cups cooked shredded or dice chicken 
¼ cup finely chopped red spring onion
1/3 cup rice vinegar
1 cup hulled strawberries
2 teaspoons honey
1 tablespoon Dijon mustard
½ cup vegetable oil
Salt and pepper
2 tablespoons poppy seeds
¼ cup toasted sliced almonds for garnish
  1. Arrange the lettuce leaves onto salad plates.
  2. In a salad bowl, combine the chicken and spring onion.
  3. In a blender or food processor, combine the vinegar, strawberries, honey, Dijon mustard and oil. Puree the mixture and add the poppy seeds.
  4.  Toss the chicken and onion with some of the dressing and toss to coat. Arrange the chicken on the lettuce, and drizzle with remaining dressing. Garnish the chicken salad with toasted sliced almonds.

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

Sprouted Cauliflower Piccata

Serves 4

½ pound sprouted cauliflower
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
3 garlic cloves, minced
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup capers packed in brine, drained, and chopped if large.
2 tablespoons finely chopped Italian parsley.
  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
  2. Combine the cauliflower, 1/2 cup of oil, salt, and pepper, tossing to coat the cauliflower.
  3. Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips.
  4. Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
  5. While the cauliflower is roasting, in a large skillet, heat the oil, sauté the garlic, red pepper, and zest for 1 minute. Add the lemon juice and capers, and simmer for 1 minute. Add the parsley and pour the cauliflower in the bowl. Serve warm.

Baked Cauliflower and Goat Cheese Dip

Serves 6
½ pound sprouted cauliflower
Salt and pepper
2 tablespoons unsalted butter
1 garlic clove, minced
¼ cup finely chopped spring onion
Pinch red pepper flakes
1 tablespoon Dijon mustard
2 ounces cream cheese, softened.
4 ounces goat cheese, softened.
1/4 cup freshly grated Parmigiano Reggiano cheese.
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley.
Toasted baguette slices or fresh vegetables to dip
  1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
  2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 3-4 minutes.
  3. Drain thoroughly and season with salt and pepper. Set aside to cool.
  4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
  5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
  6. Taste for seasoning and adjust using salt or pepper.
  7. Transfer the mixture to the prepared baking dish.
  8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
  9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread crackers, baguette slices, or use as a dip for vegetables.

Salad Nicoise

Serves 6
½ pound Romano beans
1 pound Satina potatoes
2 tablespoons white wine vinegar
2 tablespoons minced spring onion
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper.
1 tablespoon Dijon mustard
1 head Boston lettuce washed, spun dry and leaves torn into pieces.
4 hard-boiled eggs peeled and quartered.
1 (8-ounce) can tuna, preferably oil-packed, drained
2 tablespoons drained capers
1/2 cup pitted and chopped black olives, such as Nicoise or Kalamata
1 tablespoon minced parsley
For the Vinaigrette
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons minced spring onion
5 tablespoons olive oil
1/4 teaspoon salt
  1. Bring 4 quarts of salted water to a boil. Add the beans and boil until beans are just tender, about 3 minutes.
  2. Immediately remove beans from pot and drain. Once beans are chilled, transfer to a bowl, pat dry, and refrigerate.
  3. Add the potatoes to the boiling salted water, simmer until potatoes are cooked through. When potatoes are just cool enough to handle, peel (if desired) and cut them into quarters or slices, then place in a bowl.
  4. Meanwhile, in a separate bowl, whisk together vinegar, onion, olive oil, salt, and pepper. Pour mixture over the warm potatoes, gently tossing with potatoes without breaking up potatoes.
  5. In a small bowl, whisk Dijon mustard, vinegar, lemon juice, lemon zest, onion, and olive oil in a bowl until emulsified. Season with salt and pepper.
  6. Toss lettuce leaves in 2 tablespoons of vinaigrette and arrange on a large platter. Spoon potatoes over lettuce, arrange the eggs alongside, and drizzle 1 tablespoon of the vinaigrette over both. Toss green beans 1 tablespoon of dressing and arrange on lettuce. Add tuna, capers, olives, and parsley on top. Pass any remaining vinaigrette at the table.

Italian Romano Beans Toscano

Serves 6
1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced spring onion
1 clove garlic, crushed.
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup plum tomatoes, with their juices (San Marzano)
Chopped Parmigiano Reggiano rind.
Salt and freshly ground black pepper. 
1/2 pounds Romano beans (flat green beans), ends trimmed, cut into 1-inch lengths.
1/2 to 1 cup chicken or vegetable broth
  1. Heat oil in a deep skillet or a shallow three-quart saucepan.
  2. Add celery, carrot, and onion and cook over medium heat, stirring occasionally, until the vegetables begin to soften and turn translucent, about 12 minutes.
  3. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.
  4. Add beans,1/2 cup chicken or vegetable broth and the Parmigiano rind. Bring to a simmer.
  5. Baste beans, season with salt, reduce heat to low.
  6. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes.
  7. Add more broth if needed. Adjust seasoning with salt or pepper and serve hot or at room temperature.

Purple Carrot Muffins

Makes 12
¼ cup toasted sliced almonds 
1 ¼ cups all-purpose flour 
1 teaspoon baking powder 
3/4 teaspoon baking soda 
1/2 teaspoon freshly grated nutmeg 
1/2 teaspoon salt 
3 large eggs 
3/4 cup sour cream
1/4 cup vegetable oil 
1 cup plus 2 tablespoons sugar 
1 ¼ cups grated purple carrots.
1/2 cup chopped tangerines or orange.
  1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
  2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
  4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
  5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Carrots with Fresh Herb Ranch Dip

Serves 4 to 6
1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley.
2 tablespoons snipped fresh chives.
1 tablespoon chopped fresh oregano.
1 1/2 teaspoons chopped fresh tarragon.
2 cloves garlic, mashed.
1 teaspoon salt
1/2 teaspoon freshly ground black pepper.
2 tablespoons grated lemon zest.
1 bunch purple Carrots, scrubbed, and cut into 2-inch lengths for dipping.
  1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
  2. Serve the dip with the carrots, or other raw veggies. Sprouted cauliflower would work here, too.

Zatar Roasted Purple Carrots

Serves 4
One bunch purple carrots, tops removed, and peeled
1 tablespoon za’atar seasoning
½ cup extra virgin olive oil
Salt and pepper
1 cup Greek Style yogurt
1 tablespoon lime juice
salt and pepper.
  1. Preheat the oven to 425°F. Put the carrots on a baking sheet.
  2. Toss carrots in za’atar seasoning and olive oil.
  3. Roast until carrots are caramelized and tender when pierced with a fork, 20-28 minutes.
  4. Combine the yogurt with the lime juice, and season with salt and pepper.
  5. Spread the yogurt on the bottom of a serving platter and top with za’atar roasted carrots.

Beet Hummus

Makes about 3 cups.
One bunch beet, tops removed (see below) and scrubbed.
One 14.5-ounce can garbanzo beans, drained and rinsed.
1/4 cup tahini
1/4 cup fresh lemon juice
2 garlic cloves
1/4 cup whole milk ricotta
1/4 cup finely chopped mint.
Salt and pepper
Extra virgin olive oil for garnish
Toasted pita bread, or pita chips for serving.
  1. When cool enough to handle, remove the skin, and cut into wedges, and place in a food processor.
  2. Add the beans, tahini, lemon juice, garlic, ricotta, and mint to the food processor, and process until smooth.
  3. Season with salt and pepper.
  4. Serve drizzled with olive oil and serve with pita bread or pita chips.

Save The Greens—Beet Green Pesto

Makes about 3 cups
Beet greens, washed, spun dry, tough stems removed, and chopped (you will need 2 cups---if there are more, it’s fine)
1/2 cup of pine nuts, or almonds 
1/4 cup grated Pecorino Romano
2 garlic cloves
1/4 cup packed basil or mint leaves
1/3 cup extra virgin olive oil
Salt and pepper
  1. Put the greens, nuts, cheese, garlic and basil into a food processor, and pulse on and off to break up the nuts and garlic.
  2. With the machine running, slowly add the olive oil, until the mixture forms a paste.
  3. Season with salt and pepper, and store in the refrigerator for 5 days, or freeze for up to 6 months.
  4. Use the pesto on pasta, swirl into rice, spread on crostini, drizzle over grilled chicken, steak, fish or add a bit of lemon juice or vinegar to make a vinaigrette for salads.

Chioggia Beet and Beet Green Salad

Serves 4
For the Greens
2 tablespoons extra virgin olive oil
1 garlic clove, sliced.
Beet greens from Chioggia beets, tough stems removed, and leaves cut into 1/2-inch ribbons.
Salt and pepper
  1. In a large skillet, heat the oil, add the garlic, and sauté for 30 seconds. Add the beet greens and sauté until the greens are wilted. Season with salt and pepper. Set aside. 
For the Beets
1 bunch Chioggia beets, scrubbed.
1/3 cup extra virgin olive oil
Salt and pepper
  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. 
  2. Arrange the beets on the baking sheet, toss with the oil, salt, and pepper. Spread onto the baking sheet in 1 layer. 
  3. Cover with aluminum foil and roast for 45 to 50 minutes until tender.
  4. Remove from the oven, when the beets are cool enough to handle, slip the skin from the beets, and slice or chop the beets.
1/4 cup aged balsamic vinegar.
1/3 cup extra virgin olive oil
Salt and pepper
Beet greens
Roasted beets
1/3 cup crumbled goat cheese
  1. In a small bowl, combine the vinegar and oil. Season with salt and pepper.
  2. Arrange the warm beet greens on a serving platter.
  3. Pour the dressing over the beets and toss to coat.
  4. Arrange the beets over the beet greens and garnish with crumbled goat cheese to serve.

Loaded Satina Potatoes

Serves 4
1 pound Satina potatoes, scrubbed.
1/3 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper.
1 1/2 cups shredded sharp cheddar cheese.
6 strips bacon, cooked crisp, and crumbled.
3 scallions, finely chopped, using the white and green parts.
1/2 cup sour cream or Greek style yogurt
  1. Put the potatoes into a saucepan with water to cover and bring to a boil.  Simmer for 30 to 40 minutes, until the potatoes are tender.  Drain the potatoes.
  2. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment. 
  3. Put the olive oil, salt, and pepper onto the baking sheet, and stir to blend.  Put the potatoes onto the baking sheet, press down on the potatoes until they are about 1/2-inch thick.  (this is messy)
  4. Sprinkle the potatoes with the cheese, bacon and scallions, and roast for 20 minutes until the cheese is melted and the potatoes are crispy. 
  5. Serve the potatoes dolloped with the sour cream.

Satina Potato Salad

Serves 4
1 pound Satina potatoes, scrubbed.
1 red spring onion, finely chopped.
2 tablespoons lemon juice
Salt and pepper
1/2 cup mayonnaise
Grated zest of 1 Meyer lemon
1 garlic clove, minced.
2 teaspoons finely chopped thyme, or tarragon.
1/4 cup finely chopped Italian parsley.
  1. Put the potatoes in a saucepan with water to cover. Bring to a boil, and simmer for 20 minutes until tender.
  2. Cool the potatoes completely.
  3. Cut the potatoes into bite size pieces in a large bowl. Add the onion, sprinkle with 1 tablespoon lemon juice, and season with salt and pepper. 
  4. In a small bowl, whisk together the mayonnaise, zest, remaining lemon juice, garlic, thyme or tarragon, and parsley. Season with salt and pepper.
  5. Dress the potatoes and leeks with the dressing and toss to coat and serve.
  6. The salad will keep in the refrigerator for 24 hours.

Pizza Pie Potatoes

Serves 6
1 pound Satina potatoes, scrubbed.
3/4 cup extra virgin olive oil
4 garlic cloves, minced.
2 teaspoons dried oregano
Salt and pepper
1 cup marinara, either store bought or homemade (or 2 cups halved cherry tomatoes)
½ cup thinly sliced spring onion
1 ball fresh mozzarella thinly sliced.
1/3 cup grated Parmigiano Reggiano
  1. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
  2. Drizzle some of the garlic oil over the potatoes.
  3. Spread the marinara or tomatoes over the potatoes, sprinkle with the onion, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
  4. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
  5. Allow to rest for 5 minutes before serving.

Little Gem Salad with Honey Lavender Dressing

Serves 4
2 heads little gem lettuce, washed, spun dry and chopped.
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced spring onion.
1/3 cup honey
1 teaspoon fresh lavender leaves
1 cup mayonnaise
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
  1. In a small skillet, heat the oil, and sauté the spring onions until they are translucent. Add the honey and lavender, and simmer for 2 minutes. Cool Completely.
  2. In a small bowl, whisk together the mayonnaise, vinegar, Dijon, and the reserved honey mixture.
  3. Taste for seasoning and adjust using salt or pepper. Store in the refrigerator for up to 1 week.
  1. Secure the stems together with twine or a rubber band and hang them upside down to passively dry.
  2. If you harvested a lot of lavender at once, it is best to create and hang several small bunches rather than one large one.
  3. Once the lavender is dried (7-10 days) remove the buds and store in airtight containers.

Lavender Shortbread

Makes about 2 dozen
1 cup unsalted butter, softened
1/4 cup granulated sugar, plus extra for sprinkling on cookies
1/4 cup powdered sugar
1/4 teaspoon salt
1 cup all-purpose flour
1 cup cake flour
1 teaspoon chopped fresh lavender.
  1. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
  2. Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
  3. Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet.
  4. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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