Farmer’s Market Box April 11th, 2024
This week’s local produce and featured farms:
- Tangerines Gold Nugget – Rancho Del Sol
- Satina Potatoes – Weiser Family Farms
- Spinach bunched – Tamai Family Farms
- Kale Dino – Terra Madre Gardens
- Leeks – Milliken Family Farms
- Yellow Carrots bulk – Weiser Family Farms
- Fuji Apples – Cuyama Orchards
- Herbs Arugula – Tamai Family Farms
- Valencia Oranges – Polito Family Farms
- Herbs Rosemary – Terra Madre Gardens
- Cucumbers – JR Organics
Farmer’s Market Box Recipes
Roasted Salmon on a Bed of Spinach Salad
Serves 4
1/3 cup extra virgin olive oil 1 tablespoon Old Bay Seasoning ¼ cup orange juice 2 ½ pounds salmon filets
- Preheat heat the oven to 400 degrees.
- In a 13-by-9-inch baking dish, combine the oil, seasoning, and juice.
- Add the salmon to the dish, turning to coat. Tuck under any very thin tail pieces so they don’t overcook.
- Roast for 10 minutes per inch of thickness or until the internal temperature is 155 degrees. Allow to rest for 5 minutes before serving.
For the Salad
1 bunch spinach, washed and spun dry, tough stems removed.
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup tangerine juice
2 tablespoons rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger.
1 clove garlic, minced.
2 tangerines peeled and segmented for garnish.
Chicken Florentine
Serves 6
Spinach 2 tablespoons unsalted butter (or olive oil) 1 garlic clove, minced. 1 pound spinach washed, spun dry and chopped. Salt and pepper 1/4 teaspoon ground nutmeg
- In a large skillet, heat the butter, sauté the garlic for 1 minute, add the spinach and cook until wilted. Season with salt, pepper, and nutmeg.
- Coat the inside of a 9-inch baking dish with non-stick cooking spray and spread the spinach into the bottom of the pan. Set aside.
For the Chicken 2 tablespoons unsalted butter or olive oil 4 chicken breasts, cut into bite sized pieces (you need about 6 cups of chicken---so if you have leftover rotisserie chicken, omit this step, and just cut up the chicken meat) Salt and pepper
- Wipe out the skillet and melt the butter. Add the chicken and cook until the chicken is almost cooked through—it may still be light pink in the middle—it will continue to cook in the oven. Remove to a colander set over a bowl and set aside.
For the Sauce 4 tablespoons unsalted butter ½ cup finely chopped leek using the white and tender green part 1/3 cup all-purpose flour 2 1/2 cups chicken broth Any accumulated juices from the chicken 1/2 to 1 cup heavy cream 1 1/2 cups shredded Gruyere or Jarlsberg cheese.
- In a Dutch oven, or a large saucepan, heat the butter, sauté the leek for 2 to 3 minutes, until softened.
- Add the flour and cook stirring with a whisk for 2 to 3 minutes.
- Add the chicken broth and whisk until the mixture comes to a boil.
- Add any accumulated juices from the chicken.
- Add the heavy cream and remove from the heat. Add the cheese, if the sauce is really thick, add more broth or cream. Taste for seasoning and add salt or pepper.
- Add the chicken back into the sauce and spread on top of the spinach.
- Sprinkle with the remaining cheese. At this point, you can cool, cover, and refrigerate for up to 2 days—this also freezes well for about 2 months.
Slow Cooker Portuguese Kale and Sausage Soup
Serves 6
2 tablespoons olive oil 1-pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds 2 leeks finely chopped, using the white and tender green parts. 4 medium carrots finely chopped. 1 bunch kale, tough stems removed, chopped into 1-inch pieces. 1 pound Satina potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces. 6 cups chicken or vegetable broth 2 bay leaves ¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)
- In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
- Add the kale, potatoes, beans, chicken broth, and bay leaf stirring to combine the ingredients.
- Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro or parsley and serve.
Kale Mac and Cheese
Serves 6
2 tablespoons extra virgin olive oil 2 garlic cloves, minced. Pinch red pepper flakes 1 bunch kale, tough stems removed, and finely chopped. 1-pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente 4 tablespoons unsalted butter ½ cup finely chopped leek using the white and tender green parts 2 teaspoons sugar Salt and pepper 4 tablespoons all-purpose flour 1 cup chicken or vegetable broth 1 1/2 cups whole milk Salt and a few drops Tabasco 2 cup shredded extra sharp white cheddar cheese. 1 cup shredded Monterey Jack cheese 1/2 cup panko crumbs 1/4 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.
- In a large skillet, heat the oil, swirl the garlic, and pepper flakes in the skillet for 30 seconds until fragrant.
- Add the kale, and sauté until the kale is wilted. Season liberally with salt and pepper. Turn the mixture into a large mixing bowl and add the pasta.
- In a large saucepan, melt the butter, and sauté the leeks, sugar, salt, and pepper until the leeks begin to caramelize.
- Add the flour, and whisk for 2 minutes, cooking the flour. Gradually add the broth and milk and bring to a boil. Season with salt and Tabasco.
- Remove from the stove and stir in the cheese.
- Pour the mixture over the pasta and kale and stir to blend. Transfer to the prepared baking dish. In another small bowl, combine the panko and Parmigiano. Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown. Allow to rest for 5 minutes before serving.
Bistro Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, scraped, tops removed and coarsely shredded. ¼ cup finely chopped leeks, using the white parts 3 tangerines, peeled, 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
- In a bowl, combine the carrots, leeks, and tangerines.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- 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.
Rosemary Roasted Potatoes
Serves 4 to 6
1 pound Satina potatoes, scrubbed and cut into quarters. ½ cup extra virgin olive oil 2 to 3 tablespoons finely chopped rosemary. Salt and pepper
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment or silicone.
- In a bowl, combine the potatoes, oil, rosemary, and salt, tossing to coat.
- Spread the potatoes onto the prepared baking sheet in a single layer. Roast for 15 minutes, turn the potatoes and roast another 15 to 20 until crispy and cooked through. Allow to rest for 5 minutes before serving, sprinkling with some coarse salt before serving.
Warm Potato Salad with Kielbasa
Serves 4 to 6
1 tablespoon olive oil 1/2-pound kielbasa, cut into 1/2-inch chunks 1/2 cup chopped leeks, using the white part. 2 tablespoons light brown sugar 2 tablespoons Dijon mustard 1/4 cup red wine vinegar 1/2 cup chicken broth 1 pound Satina potatoes 1 teaspoon salt 1 1/2 teaspoons freshly ground black pepper. 1/2 cup chopped fresh parsley for garnish.
- In a medium-size skillet over medium heat, heat the olive oil, then cook the kielbasa until it renders some fat and begins to turn brown.
- Add the leeks and cook, stirring, until translucent, 4 to 5 minutes.
- Stir in the brown sugar and mustard and bring to a boil, 30 to 45 seconds.
- Stir in the vinegar and bring return back to a boil.
- Stir in the broth, return to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
- Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain and, using, an oven mitt to hold the potatoes, cut them into bite-size pieces, transferring them to a large salad bowl. Sprinkle with salt and pepper.
- Pour the hot dressing over the warm potatoes, stirring gently to coat. Taste for salt and pepper and add more if necessary. Garnish with the parsley and serve warm or at room temperature.
Tuscan Chicken
Serves 6
2 tablespoons extra virgin olive oil 1/4-pound pancetta, finely chopped 3 pounds chicken parts (skin and bone left on) Salt and pepper 4 garlic cloves, sliced. 2 tablespoons finely chopped rosemary. 1/3 cup chicken broth ¼ cup red wine vinegar
- In a large skillet, heat the oil and pancetta, and cook until the pancetta is crispy.
- Season the chicken with salt and pepper, and add to the pan, browning on all sides.
- When the chicken is browned, add the garlic, rosemary, and broth, bringing the broth to a boil.
- When the broth has evaporated, add the vinegar, cover the pan, and simmer for 15 minutes, until the dark meat is cooked through. Remove the cover and reduce the sauce. Serve the chicken with rosemary roasted potatoes.
Grilled Orange Chipotle Pork Tenderloin
Serves 6
Two one-pound pork tenderloins, silver skin removed 4 cups warm water 2 tablespoons salt 2 tablespoons brown sugar 4 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons chopped garlic chives 3 chipotle chilies in adobo, chopped 1/2 teaspoon dried oregano 1 cup tomato puree 1/2 cup orange juice 1/4 cup chopped cilantro or Italian parsley. 2 Valencia oranges, cut into ½-inch slices for garnish.
- In a large zip-lock bag, combine the warm water, salt, and sugar. Stir to blend. Add the pork to the bag, seal and refrigerate for at least 4 hours or up to 12 hours.
- Remove the pork from the bag and wash off the brine.
- Combine 2 tablespoons of olive oil with salt and pepper, and pat that onto the pork. Allow to sit at room temperature for 15 minutes, before grilling.
- Heat the remaining 2 tablespoons of oil in a saucepan, and sauté the garlic chives, chilies, and oregano for 1 minute. Add the tomato puree and orange juice, simmer for 10 minutes until thickened. Taste for seasoning and add salt and pepper if needed. Add the cilantro or parsley and the tangerine segments and keep warm.
- Preheat the grill or a grill pan for 10 minutes. Separate coals or turn off burners and grill the tenderloins over indirect heat, turning to brown all sides until an instant read meat thermometer reads 155 degrees.
- Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
- Slice the pork into 1/2-inch-thick slices, add any accumulated juices to the sauce and serve napped with the sauce and garnished with orange slices.
Valencia Orange Bundt Cake
Serves 8
This cake works every time; I make it with whatever citrus I have on hand, so try it with lime, lemon, grapefruit, and blood oranges.
2 3/4 cup all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup unsalted butter, softened to room temperature. 2 1/2 cups sugar 1 teaspoon vanilla extract or paste. 1 tablespoon grated orange zest 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh orange juice
- Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla and zest if using.
- Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and juice together, add the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
- Pour the icing over the cake when the cake is cooled.
- The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Orange Glaze 1 1/2 cups confectioners’ sugar 2 to 3 tablespoons fresh orange juice
- Whisk the juice into the sugar and drizzle over the cooled cake.
Farro Salad with Arugula
Serves 6
2 cups pearlized farro 1/2 cup extra virgin olive oil One 1/2-inch piece pancetta, cut into fine dice. 6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese) Grated zest of 1 lemon 2 to 3 tablespoons fresh lemon juice Salt and pepper 1 cup packed arugula coarsely chopped.
- Bring 4 quarts salted water to a boil and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
- In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
- Remove from the pan and add to the farro.
- Add the pecorino, and zest, and toss to combine.
- Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
Arugula Salad with Apples and Parmigiano
Serves 4
1 bunch arugula, washed and spun dry 1 Fuji apple, cored, and thinly sliced Shaved Parmigiano Reggiano cheese 1/4 cup extra virgin olive oil Salt and pepper
- In a large bowl, combine the arugula, apples, and cheese.
- Drizzle with oil, season with salt and pepper, and toss to coat.
Arugula Pesto
Makes 1 1/2 to 2 cups
1 cup packed arugula leaves 1 cup walnuts 2 garlic cloves 1/2 cup grated Parmigiano Reggiano cheese. 1 tablespoon capers in brine, drained. 1/2 to 2/3 cup extra virgin olive oil Salt and pepper to taste
- In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
- With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
- Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
- Refrigerate for up to 1 week, freeze for up to 3 months.
- Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.
Make Ahead Praline Apple French Toast
Serves 6 to 8
3/4 cup (1 1/2 sticks) unsalted butter, melted. 1/2 cup granulated sugar 2/3 cup firmly packed light brown sugar. 2 cups pecan halves 6 cups torn egg bread or good quality white bread. 3 Fuji apples, peeled, cored, and chopped into 1/2-inch pieces. 6 large eggs 2 cups heavy cream 1/4 cup sugar 2 teaspoons ground cinnamon 1 tablespoon vanilla extract
- Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
- Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
- Put the bread and apples in a large bowl.
- In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
- Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.
Slow Cooker Tangerine Pudding Cake
Serves 6
2 cups tangerine segments 4 large eggs, separated. grated zest of one orange or tangerine 1/3 cup orange juice 4 tablespoons butter, softened. 1 2/3 cups milk 1 cup sugar 1/3 cup all-purpose flour 1/8 teaspoon salt
- Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
- In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
Smash Burgers with Tzatziki Sauce
Serves 4 to 6
1 pound 80% lean ground beef 1/4 cup finely diced red onion. 1 cup crumbled feta cheese, plus more for serving. Salt and fresh-ground black pepper 4-6 pitas Extra-virgin olive oil, as needed.
- In a large bowl, add the ground beef, onion, and feta. Season with salt and the black pepper. Mix evenly to combine, then divide the meat into 4-6 sections and roll into balls.
- Smash the balls of meat down on the pitas, flattening the meat as thin as you can.
- Heat a grill or large cast iron skillet.
- Drizzle both sides of the pita with olive oil and place them meat side down onto the heat. Cook for about 7 minutes, or until fully browned. Flip and cook for about 5 minutes on the other side, or until cooked through.
- Serve the smash burgers with additional feta and the tzatziki sauce. Serve cucumber pieces on the burgers, plus the cherry tomatoes and additional dill for garnish.
For the Tzatziki Sauce
Makes 2 cups
1 medium cucumber, peeled, halved lengthwise, seeded and finely chopped.
1 cup plain Greek yogurt.
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh dill.
1 garlic clove, minced.
2 teaspoons fresh lemon juice
Grated zest of 1 lemon
Salt and Pepper to taste
- Whisk the yogurt, oil, mint, and garlic together in a medium bowl. Stir in the cucumber, lemon juice and zest. Season with salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days)
Cucumber Salsa
Makes about 2 cups
2 ½ cups peeled and seeded cucumber, finely chopped. 1 cup cored and finely chopped Fuji apple. 1/2 cup chopped fresh cilantro. 1/4 cup finely chopped red onion. ¼ cup finely chopped seeded Jalapeno Chile. 3 tablespoons fresh lime juice 1 teaspoon honey Salt and pepper
- In a small bowl, combine the ingredients, and toss to coat. Refrigerate for at least 4 hours before serving. This is delicious with grilled poultry, pork, and seafood.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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