Farmer’s Market Box March 28th, 2024

March 28, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Roasted Balsamic Brussels Sprouts

Serves 4
½ pound Brussels sprouts, stems trimmed, and quartered
½ cup finely chopped red torpedo onion
3 garlic cloves, minced
½ cup extra virgin olive oil
Salt and pepper
¼-1/3 cup aged balsamic vinegar
  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
  2. In a large bowl, combine the sprouts, onion, garlic, oil, salt, and pepper, tossing to coat.
  3. Spread the mixture onto the baking sheet and roast for 15 to 20 minutes, until the sprouts are tender when pierced with the tip of a paring knife.
  4. Remove from the baking sheet onto a serving platter, and drizzle with the vinegar.

Braised Brussels Sprouts with Cream and Dijon Mustard

Serves 4
2 tablespoons extra virgin olive oil
½ cup finely chopped torpedo onion using the red and tender green parts
½ pound brussels sprouts, halved 
Salt and pepper
½ cup dry white wine
½ cup heavy cream
2 tablespoons Dijon mustard
  1. In a large skillet, heat the oil, add the onion and sauté for 2 to 3 minutes until wilted.
  2. Add the Brussels sprouts and toss to coat in the oil. Sauté until the sprouts begin to color on one side and begin to soften.
  3. Add the wine, and simmer for 2 minutes.
  4. Add the cream and mustard, and simmer for another 3 minutes, until the sprouts are tender. Re-season with salt and pepper and serve.

Kale Caesar

Serves 4
1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
3 garlic cloves, minced.
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought.
  1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
  2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
  3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Fingerling Potato and Kale Gratin

Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced.
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons.
1 1/2 cups milk
1 cup heavy cream
1 pound fingerling potatoes, scrubbed, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic. 
Salt and pepper
1/2 cup grated Parmigiano Reggiano 
1/2 cup grated Gruyere or imported Swiss cheese.
  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale. Sauté the kale until it begins to wilt.
  3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes begin to turn tender. Season with salt and pepper.
  4. Combine the cheeses in a bowl.
  5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
  6. Do-Ahead:  At this point, you can cool, cover, and refrigerate overnight.
  7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
  8. Allow the gratin to rest for 10 minutes before serving.


Serves 6
8 ounces ripe Camembert or Taleggio cheese rind left on
1 pound fingerling potatoes unpeeled, halved lengthwise and sliced into ¼-inch half-moons.
6 slices thick-cut bacon, cut into ½-inch pieces.
1 cup finely chopped torpedo onion chopped fine.
1¼ teaspoons table salt divided.
2½ teaspoons minced fresh thyme.
2 garlic cloves minced.
½ cup dry white wine
½ cup heavy cream
¼ teaspoon ground black pepper
Crème fraiche (optional)
  1. Preheat oven to 400 degrees. Line a large plate with paper towels.
  2. Grease 8-inch square baking dish. Cut Camembert in half horizontally to create 2 pieces of equal thickness. Cut each half into ¾-inch pieces. Place steamer basket in large saucepan. Add water to barely reach bottom of steamer and bring to boil over high heat. Add potatoes, cover, and reduce heat to medium (small wisps of steam should escape from beneath lid). Cook until potatoes are just cooked through, and tip of paring knife inserted into potatoes meets little resistance, 15 to 17 minutes.
  3. Leaving potatoes in steamer, remove steamer from saucepan; set aside and let cool slightly, at least 10 minutes.
  4. While potatoes cool, cook bacon in 12-inch skillet over medium heat, stirring occasionally, until browned and chewy-crisp, 4 to 6 minutes.
  5. Using slotted spoon, transfer bacon to prepared plate; pour off all but 2 tablespoons bacon fat. Add onion and ½ teaspoon salt to fat left in skillet and cook over medium heat, stirring occasionally, until onion is softened and beginning to brown, about 7 minutes. Add thyme and garlic and continue to cook, stirring occasionally, until fragrant, about 2 minutes longer.
  6. Add wine and cook until reduced by half, about 2 minutes. Off heat, stir in cream, pepper, and remaining ¾ teaspoon salt.
  7. Add potatoes to skillet and stir gently to coat with onion mixture. Transfer half of the potato mixture to a prepared dish and spread into an even layer. Top evenly with half of bacon. Add remaining potatoes and top evenly with remaining bacon. Arrange Camembert, rind side up, in an even layer on top. Bake until bubbling and lightly browned, about 20 minutes. Let cool for 10 minutes before serving. Top each serving with spoonful of crème fraiche, if using.

Roasted Rainbow Carrots

Serves 4-6
1 bunch orange carrots, tops removed, scrubbed/peeled, cut into quarters.
1/4 cup honey
1/2 teaspoon (or more) ground cumin
Few drops Sriracha
  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
  2. In a bowl, combine the carrots, honey, cumin and Sriracha.
  3. Lay on the baking sheet in one layer and bake for 20 to 25 minutes.

Best-Darned Carrot Cake Ever!

Makes one 13-by-9-inch cake, or 2 9-inch rounds, or 24 cupcakes
For years I have made this into two 9-inch rounds for Easter, then made the bunny cake out of it. Keep one round for the head. Cut two elliptical pieces from each side of the other round, they will be the ears, then use the leftover piece as the bow tie. Decorate with jellybeans, and licorice strips for whiskers. 
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated rainbow carrots.
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, walnuts, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda.
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
  3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
  4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Blood Orange Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened.
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one blood orange
1 teaspoon vanilla paste or extract
Blood orange juice as needed. 
  1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
  2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
  3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Rainbow Carrot Salad

Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded
1/2 cup finely chopped torpedo onions, using the red and tender green parts
2 blood oranges, peel and pith removed, separated into segments, and chopped.
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil 
Salt and pepper
  1. In a bowl, combine the carrots, scallions, and oranges.
  2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
  3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Spinach Salad with Creamy Blood Orange Ranch Dressing

Serves 4 to 6
1 bunch spinach, washed, spun dry and chopped
2 blood oranges, peel and pith removed, and sliced into ½-inch slices
Few thin slices red torpedo onion
1 cup thinly sliced rainbow carrots.
1 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
1 teaspoon grated blood orange zest
1/4 cup blood orange juice
1 garlic clove, minced.
2 tablespoons finely chopped basil.
2 tablespoons finely chopped oregano.
2 tablespoons finely chopped Italian parsley.
2 tablespoons finely chopped chives.
Few drops Tabasco
Salt and pepper
  1. Put the spinach, tangerines, red onion, and carrots into a large salad bowl.
  2. In a mixing bowl, whisk together the mayonnaise, sour cream, zest, juice, garlic, basil, oregano, parsley, chives, and Tabasco. Season with salt and pepper. Cover and refrigerate for at least 2 hours to let the flavors get to know each other.
  3. When ready to serve, toss the salad with the dressing, and serve.

Blood Orange Caprese

Serves 6
1 pound blood oranges, peel and pith removed, and sliced ½-inch thick.
2 star ruby red grapefruit, peel and pith removed, and sliced ½-inch thick. 
8 ounces fresh mozzarella, sliced.
1 cup packed basil leaves (about 16 leaves)
2/3 to 1 cup extra virgin olive oil
2 burrata, torn.
Salt and pepper
½ cup capers, drained
  1. Arrange the oranges, grapefruit, and mozzarella, alternating around the edge of a serving platter.
  2. Tuck the basil leaves between the cheese and fruit.
  3. Drizzle with olive oil, arrange the burrata in the center of the platter, season with salt and pepper, and scatter the capers over the salad. Serve at room temperature.

Apple Praline Bread Pudding

Serves 8
This is a delicious brunch dish or can be served as desert with salted caramel sauce, and whipped cream.
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
4 Fuji apples, cored and peeled 
7 cups torn egg bread or good quality white bread. 
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling 
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract
  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
  3. Slice one apple and arrange around the pecans. Chop the remaining apples.
  4. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
  5. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla.
  6. Pour over the bread and apples and mix well with your hands.
  7. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
  8. Do-Ahead: At this point, cover and refrigerate at for least 2 hours or overnight. Bring to room temperature before continuing.
  9. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes before cutting into squares and serving with maple syrup or boiled cider.

Blood Orange Sangria

Serves 4 to 6
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 ruby star grapefruit, ends removed, and sliced 1/4-inch thick.
2 blood oranges, peeled, pith removed and sliced ½ inch thick.
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
  1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, grapefruit, orange slices, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
  2. For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange or lime slice.

Star Ruby Red Grapefruit Cheesecake

Serves 8
For the Crust
2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar
  1. Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray.
  2. Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan. 
  3. Bake for 10 minutes, remove from the oven, and set aside.
For the Batter
Three 8-ounce packages of cream cheese, softened.
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted, and cooled.
1 1/2 cups sour cream
4 large eggs 
  1. In the bowl of an electric mixer, beat the cream cheese until smooth.
  2. Add the sugar, melted chocolate, sour cream and eggs, beating until smooth.
  3. Pour into the baked crust.
  4. Bake for 45 to 55 minutes, until the center is just set.
  5. Allow to cool in the turned off oven.
  6. When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd. Cover and refrigerate for at least 8 hours.
  7. When ready to serve, bring to a room temperature.
Star Ruby Grapefruit Curd
Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh star ruby grapefruit juice
1/2 cup chilled butter, cut into 1/2-inch cubes.
  1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
  2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
  4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Fuji Apple Glazed Ham

Serves 6 to 8
One 6 to 7-pound spiral sliced ham
2 cups apple cider
½ cup Dijon mustard or whole grain mustard
1 1/2 cups firmly packed brown sugar
1/4 cup unsalted butter
1/4 cup finely chopped sage or thyme leaves.
1 pound Fuji apples, cored, and cut into quarters.
  1. Preheat the oven to 325 degrees. Put the ham into a heavy-duty roasting pan.
  2. In a saucepan combine the cider, mustard, brown sugar, butter, and sage leaves, bringing the mixture to a boil.
  3. Paint some of the glaze onto the ham, pour ½ of the remaining glaze into the bottom of the pan. Arrange the apples around the ham, cover tightly with aluminum foil, and roast for 1 hour.
  4. Remove the foil, paint with more of the glaze, and bake another 15 to 20 minutes until the glaze is bubbling. Serve any leftover glaze warm on the side.
  5. Cook’s Note: This glaze is also delicious on pork and chicken.

Apple Upside Down Cake

Makes one 9-inch round cake
For the Apple Layer

4 tablespoons unsalted butter, softened. 
1/2 cup light brown sugar 
Pinch of salt 
2 to 4 Fuji apples, peeled, cored, and cut into 1/2-inch wedges (enough to cover the bottom of the pan)
  1. Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper.
  2. In a large bowl, blend the butter with the brown sugar and salt.
  3. Spread the mixture evenly in the lined cake pan.
  4. Arrange the apples wedges in the pan in 2 concentric circles.
For the Cake
1 1/2 cups all-purpose flour 
1 cup sugar 
1 1/2 teaspoons baking powder. 
1 teaspoon ground cinnamon
1 teaspoon salt 
2 large eggs, beaten. 
1/2 cup milk 
1 teaspoon vanilla paste
1 1/2 sticks unsalted butter, melted. 
  1. In the same bowl, whisk the flour with the sugar, baking powder, cinnamon, and salt.
  2. In a small bowl, mix the eggs with the milk and vanilla.
  3. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth.
  4. Scrape the batter over the apples and spread evenly.
  5. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes.
  6. Transfer the pan to a rack and let cool for 15 minutes.
  7. Run the tip of a knife around the inside rim of the pan.
  8. Center a serving plate over the cake; carefully invert the cake and plate.
  9. Remove the pan and peel off the parchment paper.
  10. Serve the cake in wedges with vanilla or caramel ice cream.
  11. Do-Ahead:  The cake can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month. Re-warm in a 325-degree oven for 20 minutes.

Strawberry Balsamic Parfait

Serves 6
For the strawberry-balsamic sauce
1/4 cup balsamic vinegar
1/4 cup lightly packed light or dark brown sugar.
12 oz. strawberries hulled and halved or quartered lengthwise if large.
½ teaspoon pure vanilla extract
Tiny pinch of salt
  1. In a large skillet pan, combine the vinegar and sugar over medium heat, bring to a
  2. simmer, and cook, stirring, until syrupy, about 1 minute or so once it’s come to a
  3. simmer.
  4. Watch out for the vinegar fumes, which can be startlingly potent! Add the
  5. berries and simmer, stirring gently, until they start to collapse, and the juices are
  6. running but the berries have not turned to mush, 4 to 6 minutes.
  7. Remove the pan from the heat and gently stir in the vanilla and salt. Taste and adjust
  8. the seasoning. You want a balance that is fruity and sweet, with just an intriguing edge.
  9. of vinegar. Chill until cold.
For the parfait
1 cup heavy cream
4 oz. mild fresh goat cheese or fromage Blanc, at room temperature
1/3 cup lightly packed light brown sugar
1/4 teaspoon salt
2-1/4 cups coarsely crushed amaretti or gingersnaps
6 strawberries hulled and halved lengthwise.
  1. Have ready six parfait glasses or wineglasses.
  2. Set aside about 1/2 cup of the sauce. Scrape the remaining sauce into a food processor.
  3. and pulse until the berries are crushed. (I like to leave some texture to the berries, but
  4. you can pulse until smooth, too.)
  5. In a large bowl, using a handheld electric mixer, beat together the cream, goat cheese,
  6. sugar, and salt on medium-low speed until smooth, about 1 minute. Increase the speed.
  7. to high and beat until firm peaks form when the beaters are lifted
  8. about 2 minutes. Add the reserved sauce and the processed.
  9. sauce and, using a rubber spatula, fold just until blended. (The mixture can be covered
  10. and refrigerated for up to 1 day before continuing.)
  11. Spoon about 3-1/2 Tbs. of the cream mixture into each glass. Top with about 3 tablespoons of
  12. the cookie crumbs. Spread about 3-1/2 tablespoons of the cream mixture over the cookie.
  13. crumbs in each glass.
  14. Top with the remaining crumbs and then with the remaining cream mixture.
  15. Serve immediately or cover and refrigerate up to 3 hours (the cookie crumbs will soften
  16. a bit). Top with the strawberry halves just before serving.

Strawberry Shortcake

Serves 8
The shortcake recipe is really a scone recipe and makes 16 shortcake/scones.  You can freeze half (unbaked) and use for another time. 
For the Shortcakes
3 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder.
1/2 teaspoon salt
1/3 cup sugar
2 1/2 cups heavy cream
2 large egg yolks
2 tablespoons milk or heavy cream
3 tablespoons sugar
  1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
  2. Whisk together the flour, baking powder, salt, and sugar in a large bowl. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into two disks about 3/4 inch thick. Cut the disks into 8 or 10 wedges each and transfer to the prepared baking sheet.
  3. Do-Ahead: At this point, you can freeze the cut shortcakes for up to 2 months. Defrost for 30 minutes before continuing.
  4. Preheat the oven to 400°F.
  5. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Strawberries and Cream
1 basket Gaviota strawberries, hulled, and sliced.
¼ to 1/3 cup sugar (depending on the sweetness of the berries)
1 cup whipping cream.
1 cup mascarpone
  1. In a bowl, combine the berries with the sugar, tasting to make sure the berries are sweetened.
  2. In a bowl, whip the cream until it is stiff, add the mascarpone and whip again till incorporated.
  3. To serve, split the shortcake, and fill with berries and cream. Garnish with additional cream.

Almond Cherimoya Cake

Serves 4 to 6
6 tablespoons unsalted butter, softened.
¾ cup sugar
3 large eggs
8 ounces almond flour
2 cups cherimoya pulp, seeds removed (about 2 small cherimoya)
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ cup sliced almonds
2 tablespoons confectioners' sugar
  1. Preheat the oven to 350 degrees coat the inside of an 8-inch round cake pan.
  2. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy.
  3. Add the eggs, 1 at a time, and beat until well combined. Add almond flour and baking powder, mix until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared cake pan.
  • Bake in the preheated oven for 30 minutes. Top cake with sliced almonds and continue baking until a toothpick inserted into the center comes out clean, about 15 more minutes.
  • Cool cake on a rack for 5 minutes. Run a knife around the edges to loosen and invert carefully onto a serving plate or cooling rack. Let cool completely. Dust cooled cake with confectioners’ sugar to serve.

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

Share this post:

Leave a Reply

Your email address will not be published.