Farmer’s Market Box March 21st, 2024

This week’s local produce and featured farms:

• Bloomsdale Spinach– Weiser Family Farms
• Green Eight Ball Squash – JR Organics
• French Butter Lettuce – The Garden Of
• Russian Banana Fingerling Potatoes – Weiser Family Farms
• Torpedo Red Onions – Tutti Frutti Farm
• Cherimoya – Freshpicked Farm
• Easter Egg Radish – Laubacher Farms
• Sprouting White Cauliflower – Weiser Family Farms
• Tom’s Terrific Tangerines – Polito Family Farms
• Cara Cara Oranges – Rancho Del Sol
• Nantes Carrots – Weiser Family Farms

Farmer’s Market Box Recipes

Chicken Lettuce Wraps

Serves 4 to 6

2 tablespoons vegetable oil
3 garlic cloves, minced
1 quarter-size slice fresh ginger, peeled and chopped
½ cups torpedo onions, thinly sliced, using the red and tender green parts
1 cup finely diced Nantes carrots
1 ½ pounds ground chicken or turkey
2 tablespoons cornstarch
2 tablespoons seasoned rice vinegar
1 tablespoon hoisin sauce
1/2 cup soy sauce
2 teaspoons toasted sesame oil
2 heads butter lettuce, washed, spun dry, and leaves separated. 

1. In a large skillet or wok, heat the oil over high heat. Add the garlic, ginger, and half of the onion, and swirl in the pan for 1 to 2 minutes, until fragrant.
2. Add the carrots and stir fry for 2 minutes. Add the chicken, and cook, separating any large chunks until the chicken is cooked through.
3. In a bowl, combine the cornstarch, vinegar, hoisin, soy sauce and sesame oil.
4. Stir into the chicken mixture, and cook another 2 minutes, until well combined.
5. Place 2 tablespoons of the chicken mixture in a lettuce leaf garnish with the remaining onions and roll the lettuce around it. Repeat until you’ve used up all the filling. Place the rolls on a platter and serve. Or serve the chicken with the lettuce for a do-it-yourself bar.

Layered Vegetable Salad with Orange Chipotle Dressing

Serves 6

1 head butter lettuce, washed, spun dry and chopped.
1 bunch Easter egg radishes, scrubbed, trimmed, and thinly sliced.
2 torpedo onions thinly sliced using the red and tender green parts.
2 Cara Cara oranges, peel and pith removed, and sliced ½-inch thick.
1 bunch Bloomsdale spinach, washed and spun dry.
1 cup crumbled cotija cheese
1 cup thinly sliced Nantes carrots
1 1/2 cups mayonnaise 
½ cup sour cream
2 tablespoons honey
2 chipotle chili peppers in adobo sauce, minced.
1 teaspoon adobo sauce
2 teaspoons orange juice
Grated zest of one orange
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro.

1. In a large salad bowl, layer the vegetables in the order given.
2. In a small bowl, whisk together the mayonnaise, sour cream, honey, chipotles, sauce, orange juice, zest, cumin, oregano, and cilantro. Spread the dressing over the salad, cover and refrigerate until ready to serve. Toss the salad and serve.

Spinach Salad with Warm Bacon Dressing

Serves 2

1 bunch Bloomsdale spinach, washed and spun dry.
4 strips thick cut bacon, cut into 1/2-inch dice.
1/4 cup finely chopped onion.
2 tablespoons brown sugar
1 tablespoon Dijon mustard (or whole grain)
2 to 3 tablespoons red wine vinegar
Salt and pepper
1 hardboiled egg, chopped for garnish.

1. Put the spinach in a salad bowl.
2. In a skillet, cook the bacon until crispy. Remove all but 2 tablespoons of the bacon fat, and saute the onion until translucent.
3. Add the brown sugar, mustard, and vinegar, and stir until the mixture comes to a boil, and the sugar is melted. Season with salt and pepper. The dressing can be made ahead and then reheated just before serving.
4. When ready to serve, pour the warm dressing over the salad and toss to coat. Plate the salad and sprinkle each salad with some of the hardboiled egg.

Tangerine Olive Oil Cake

Makes one 9-inch cake

1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups plus 2 tablespoons sugar
¼ teaspoon grated tangerine zest
¾ cup extra-virgin olive oil
¾ cup milk
1 cup chopped tangerines.

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan.
2. In a mixing bowl, whisk the flour, baking powder, and salt together.
3. Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
4. Add 1¼ cups sugar and zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
5. Reduce the speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
6. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add the milk and mix until combined, about 30 seconds.
7. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
8. Stir in the tangerines and stir to blend.
9. Transfer the batter to the prepared pan; sprinkle the remaining 2 tablespoons sugar over the entire surface.
10. Bake until the cake is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached, 40 to 45 minutes.
11. Transfer pan to wire rack and let cool for 15 minutes. Remove the side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve!

Tangerine Cheesecake Bars

Serves 6 

For the Cheesecake Bars

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted.
1/2 cup sugar

1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

Cream Cheese Filling

Three 8-ounce packages cream cheese softened.
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)

1. In a large bowl, using an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
2. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of tangerine syrup.
3. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

For the Tangerine Syrup

4 tangerines, peeled, segmented, and chopped.
1 cup sugar
1/4 cup tangerine juice

1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.

Cherimoya Sorbet

Serves 4

3/4 cup granulated sugar
2 to 3 large ripe cherimoyas
2-1/2 tablespoons fresh lime juice
1/2 teaspoons finely grated lime zest
salt

1. In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat.
2. Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes.
3. Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds.
4. In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.)
5. Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine.
6. Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours.
7. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.

Breaded Roasted Sprouting Cauliflower

Serves 4

1/2 cup extra virgin olive oil
½ pound sprouting cauliflower
Salt and pepper
1 cup Panko
½ cup grated Parmigiano or Pecorino Romano cheese
1 teaspoon dried oregano
½ teaspoon red pepper flakes

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil. 
2. Toss the cauliflower with the oil, salt, and pepper, coating the cauliflower.
3. In a large bowl, combine the panko, cheese, oregano, and red pepper flakes.
4. Toss the cauliflower with the panko mixture and spread onto the prepared baking sheet.
5. Bake the cauliflower for 15 to 20 minutes until golden brown. Serve warm.   

Eight Ball Vegetarian Lasagna

Serves 6 

For the Vegetables
1/2 cup extra virgin olive oil
½ pound sprouting cauliflower
2 torpedo red onions coarsely chopped.
1 pound 8-ball squash, scrubbed, stem end removed, and sliced 1/2-inch thick.
3 Nantes carrots scraped and thinly sliced.
3 garlic cloves, sliced.
Salt and pepper

1. Preheat the oven to 350 degrees, and line a sheet pans with aluminum foil, parchment, or silicone.
2. In bowl, combine the oil, vegetables, garlic, salt, and pepper, stirring to coat.
3. Spread onto the baking sheet in one layer, and roast for 15 to 20 minutes until the vegetables are beginning to color and are tender.
4. Scrape the entire contents of the baking sheet into a bowl and allow to cool.

For the Pecorino Cream Sauce

5 tablespoons unsalted butter
1 teaspoon grated lemon zest
5 tablespoons all-purpose flour
2 cups chicken or vegetable broth
3 cups milk
2 cups grated Pecorino Romano cheese. 
Salt and pepper

1. In a saucier, or saucepan, melt the butter, and sauté the zest for 1 minute. Add the flour and whisk for 2 minutes.
2. Add the broth and milk, bring to a boil, and remove from the heat.
3. Add the cheese and season with salt, pepper, and nutmeg. Set aside to cool.

To Assemble
Pecorino cream sauce (see preceding recipe)
One 12-ounce package no boil lasagna noodles
Roasted Vegetables (see previous recipe)
1 cup shredded mozzarella, or Monterey Jack cheese
1/2 cup grated Parmigiano Reggiano

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Spread a nice layer of the Pecorino cream sauce over the bottom of the pan and lay down some of the lasagna noodles to form a layer. (Some Italian brands won’t reach the edges, that’s OK, they will spread in cooking) Spread 1/2 of the vegetables over the noodles, spread some of the cream sauce onto the vegetables, and top with lasagna noodles.
3. Spread the remaining vegetables onto the lasagna noodles, spread some of the cream over the vegetables, and top with the last layer of lasagna noodles.
4. Spead the rest of the cream sauce over the top, then sprinkle with the Mozzarella and Parmigiano.
5. At this point, the lasagna can be cooled, covered, and refrigerated for up to 24 hours, or frozen for up to 2 months.
6. When ready to bake, remove from the refrigerator 1 hour before baking, or defrost in the refrigerator. Preheat the oven to 350 degrees, and bake for 30 minutes, covered, uncover, and bake an additional 20 minutes, until the lasagna is bubbling, and the cheese is golden brown. Allow the lasagna to rest for 15 minutes before serving.
7. Cook’s Note:  No boil lasagna noodles require a bit more moisture to “cook” so make sure to cover each layer of vegetables with a nice spread of the cream sauce.

Brunchy Stuffed Eight Ball Squash

Serves 6

1 pound eight-ball zucchini
Olive oil
Salt and freshly ground black pepper
1 cup tomato sauce
6 tablespoon Boursin cheese
6 large eggs
1 sprig basil
1/3 cup grated Parmigiano Reggiano

1. Preheat oven to 375°F.
2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch-thick wall on the sides and bottom.
3. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
4. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
5. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.
6. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the Boursin cheese. Crack the egg on top, sprinkle with salt and pepper and some of the Parmigiano.
7. Return to the oven and bake until the eggs are set, about 15-20 minutes.
8. Garnish with basil and serve immediately.
9. Cook’s Note: Another idea is to mix the interior flesh with Mexican salsa (red or green) sub in shredded Monterey jack cheese, and top with cilantro and pepper jack cheese.

Garlic Butter Roasted Fingerling Potatoes

Serves 4

4 tablespoons unsalted butter, melted.
4 tablespoons extra virgin olive oil
4 garlic cloves, minced.
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 pound fingerling potatoes, scrubbed, and cut in half.
Fleur de Sel for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. In a bowl, combine the butter, olive oil, garlic, salt, and pepper. Add the potatoes and toss to coat.
3. Spread the potatoes onto the baking sheet, roast for 25 to 30 minutes, turning halfway through the cooking process. Serve hot garnished with fleur de Sel.

Sesame Noodle Salad

Serves 6

1/2-pound linguine cooked 2 minutes short of al dente 
2 red torpedo onions, finely chopped using the red and tender green parts.
1 bunch Bloomsdale spinach, tough ends trimmed and cut into 1/2-inch ribbons.
2 Nantes carrots, cut on the diagonal in 1/4-inch pieces.
3 Easter egg radishes, scrubbed, ends trimmed and julienned.
2 Eight ball squash, stem end removed, and diced.
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
1 clove garlic, minced.
1teaspoons 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 
1/2 cup chopped dry roasted peanuts.
2 tablespoons sesame seeds

1. In a salad bowl, combine the linguine, onions, spinach, carrots, eight ball squash and radish.
2. In a food processor, combine the oils, garlic, ginger, soy, peanut butter vinegar and sugar, 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.

Potato and Eight Ball Squash Frittata

Serves 4-6

2 8-ball squash, stem end removed, and sliced.
Salt
4-5 tablespoon extra-virgin olive oil, or more as needed.
1 pound fingerling potatoes, thinly sliced.
½ cup red torpedo onion, thinly sliced
1/4 pound smoked Canadian bacon or ham, diced.
6 large eggs
Freshly ground black pepper
1 cup shredded Gruyere
½ cup grated Parmigiano Reggiano

1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
2. Heat 3 tablespoons of the oil over medium-high heat in a large, ovenproof nonstick skillet.
3. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
4. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.
5. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheeses.
6. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
7. Bake for 10 minutes, until set.
8. Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

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.
2 tablespoons chopped Italian parsley. 

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 sauté 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 to a boil.
7. Season the sauce with salt and pepper, add the orange slices, and parsley. Remove the thyme sprigs.
8. Pour the chicken on the platter and serve.

Roasted Salmon with Cara Cara Hollandaise

Serves 4 to 6

For the Salmon
1/3 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning
2 pounds salmon filets

1. Preheat the oven to 400 degrees. In a small bowl, combine the oil and Old Bay.
2. Line a baking sheet with a silicone baking liner, or aluminum foil.
3. Film the bottom of the baking sheet with the oil, then lay the filets on top of the oiled baking sheet.
4. Paint the salmon with the remaining Old Bay, and bake for 10 to12 minutes, until the salmon is opaque in the center.
5. Cook’s Note: General rule of thumb for cooking fish is 10 minutes per inch of thickness.
6. Cover the salmon with aluminum foil and allow to rest while you finish the hollandaise.

Cara Cara Orange Hollandaise

Makes 3 cups

6 large egg yolks
1/4 cup fresh Cara Cara orange juice
1/4 cup chopped fresh dill.
1 teaspoon salt
5 drops Tabasco
2 cups unsalted butter melted and kept hot.

1.In a blender or food processor, blend or process the egg yolks, orange juice, dill, salt, and pepper until well combined.
2.Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.
3.Just before serving, with the machine running, slowly pour in the hot butter through the lid or feed tube and blend until the sauce thickens.
4.Serve immediately or keep warm for up to 1 hour in a thermal container or in the top of a double boiler set over simmering water.
5.Cook’s Note: This recipe makes a LOT of hollandaise; it is easily halved for smaller groups. This is delicious over seafood, chicken, and fresh veggies.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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