Farmer’s Market Box April 25th, 2024

April 25, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Spinach Salad with Orange Soy Vinaigrette

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

Turnip Gratin

Serves 6
One bunch turnips, tops removed (see save the greens) and thinly sliced.
1 1/2 cups milk
1/2 cup heavy cream
2 garlic cloves
1 cup finely chopped leeks, using the white and tender green parts.
Salt and pepper
1 1/2 cups shredded Gruyere or Swiss cheese.
1/4 cup grated Parmigiano Reggiano
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the milk, cream, garlic, and leeks for 2 minutes. Add the turnips, salt and pepper and simmer for 10 minutes until the turnips are tender.
  3. Transfer to the baking dish and sprinkle with the cheeses.
  4. Bake for 30 to 40 minutes until the gratin is bubbling and the cheese is golden brown.
  5. Allow to rest for 10 minutes before serving.

Miso Maple Roasted Turnips

Serves 2
One bunch turnips, greens trimmed, scrubbed, and cut into 1-inch lengths.
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
  1. Preheat the oven to 400 degrees, line a baking dish with silicone, aluminum foil, or parchment.  Combine the turnips with the remaining ingredients and spread onto the baking sheet.
  2. Roast for 10 minutes, turn, and roast another 5 minutes until tender. Serve warm.

Save the Greens

Serves 4
Turnips give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced.
Pinch red pepper flakes
1 bunch turnip greens, tough stems removed and cut into 1/2-inch ribbons.
2 to 4 tablespoons water or broth
Salt and pepper 
  1. In a large skillet heat the oil, sauté the garlic and pepper for 30 seconds until fragrant. Add the greens, and sauté to 3 to 4 minutes until wilted.
  2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
  3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Cold Avocado and Cucumber Soup

Serves 4 to 6
2 ½ cups plain yogurt (not Greek)
2 cups half and half
1 ½ avocados, finely diced.
2 cups cucumbers, peeled, seeded, and diced.
1 tablespoon finely chopped torpedo onion.
1 cup cold chicken broth
 Fresh chives
 Crisp crumbled bacon for garnish
 Toasted, chopped almonds for garnish.
  1. In a large bowl, combine the yogurt, and half and half.
  2. Stir in the avocadoes, cucumbers, onion, and chicken broth. Refrigerate for at least 4 hours.
  3. Serve chilled, garnished with chives, bacon, and almonds.

Cucumber Chickpea Salad

Serves 6
1 (15-oz.) can chickpeas, drained and rinsed
1 cup crumbled Feta cheese
2 cups cucumber, peeled, seeded and cut into half moons
½ cup torpedo onion, thinly sliced
2 avocados, cubed
1/4 cup chopped Italian parsley.
1/2 cup torn basil leaves.
1/2 c. olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
2 garlic cloves, minced.
Salt and pepper
  1. In a salad bowl, combine the chickpeas, Feta, cucumbers, onion, avocados, parsley, and basil.
  2. In a mixing bowl, whisk together the oil, vinegar, lemon juice, garlic, salt, and pepper. Pour over the salad and toss to coat.
  3. Cover and refrigerate for at least 2 hours, or up to 24 hours. Toss again and serve.


Serves 4
2 large fully ripened avocados peeled and pitted.
1/2 cup diced fresh tomato.
1 clove garlic, mashed.
2 teaspoons lemon or lime juice
1 torpedo onion, white and tender green part, chopped. 
1 tablespoon salsa of your choice 
1/2 cup sour cream
  1. In a medium-size bowl, mash the avocado with a fork. Fold in the tomato, garlic, lime juice, onion, and salsa, stirring to blend. Spread the sour cream over the top of the guacamole.
  2. Do-Ahead: At this point, spritz the surface of the guacamole with water, cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
  3. When ready to serve, stir the sour cream into the guacamole and serve with white, yellow, and blue corn tortilla chips for dipping.
  4. To store peeled avocado, spritz the cut surfaces with water and wrap in plastic wrap. Cubed avocado can be stored in water. They will not discolor.

Roasted Carrots with Dilled Butter Sauce

Serves 4
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter
1 tablespoon finely chopped torpedo onion, using the white part only.
2 tablespoons finely chopped dill.
  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
  2. In a bowl, combine the carrots, oil, salt, and pepper.
  3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
  4. While the carrots are cooking, melt the butter, and sauté the onion for 3 minutes, until softened.
  5. Add the dill.
  6. When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat. Serve warm.

Asian Chopped Salad

Serves 4 
1 bunch mizuna, root end trimmed, washed, spun dry and chopped.
2 medium rainbow carrots, shredded on the large holes of a box grater.
2 torpedo onions, finely chopped using the white and tender green part.
2 Valencia oranges, peel and pith removed and segmented.
2 to 3 cups shredded cooked chicken. 
1/4 cup rice vinegar
2 tablespoons orange juice
3 tablespoons soy sauce
1 teaspoon grated ginger 
1 garlic clove, minced.
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish
  1. In a salad bowl, combine the mizuna, carrots, scallions, tangerines, and chicken.
  2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
  3. Toss the salad with the dressing, and garnish with sesame seeds.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6
3 tablespoons vegetable oil
2 garlic cloves minced.
1 teaspoon grated ginger
1 cup julienne carrots
1 mizuna, tough stems removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts.
2 chicken breasts cut into bite sized pieces.
8 cups chicken broth
2 tablespoons white miso (optional)
1/2-pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
2 torpedo onions finely chopped using the white and tender green parts.
  1. In a Dutch oven, heat the oil, add the garlic and ginger, and sauté for 30 seconds, until fragrant.
  2. Add the carrots, and mizuna, and sauté in the oil for 3 to 4 minutes until the mizuna begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
  3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the mizuna is tender.
  4. Serve the soup garnished with drizzle of sesame oil, and some chopped onions.

Broccolini Shakshuka

Serves 4
This is a simple breakfast/brunch dish from the Southern Mediterranean. You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving.
1/4 cup extra virgin olive oil
2 garlic cloves, minced.
2 torpedo onions, using the white and tender green parts finely chopped.
6 sage leaves finely chopped.
Pinch red pepper flakes (make it hotter with a bit more if you prefer)
1 bunch broccolini, tough stems removed, and finely chopped.
2 medium Yukon gold potatoes, cut into 1/2-inch dice.
1/4 cup vegetable or chicken broth
1/2 cup tomato puree 
Salt and pepper
4 large eggs
1 cup crumbled goat or Feta 
  1. In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes. Add the broccolini and toss in the garlic oil mixture.
  2. Add the potatoes and toss again. Sauté for 5 to 6 minutes until the broccoli beings to soften, and the potatoes begin to color.
  3. Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes. (At this point you can cool, cover, and refrigerate overnight if desired)
  4. Preheat the oven to 400 degrees. 
  5. Make 4 depressions into the vegetable mixture and slide the eggs into the depressions.  Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference. 5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.

Roasted Broccolini and Orzo Salad

Serves 6 to 8
One 10-ounce package Orzo, cooked 3 minutes short of al dente, and cooled.
1/2 cup extra virgin olive oil
3 garlic cloves, minced.
1 teaspoon lemon zest
Pinch red pepper flakes
1 torpedo onion, finely chopped, using the white and tender green parts.
1 bunch broccolini, chopped.
Salt and pepper
3 tablespoons fresh lemon juice
1 cup crumbled Feta cheese
  1. Put the cooled orzo into a salad bowl.
  2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
  3. In a bowl, combine 1/4 cup oil, garlic, zest, red pepper, onions, and broccolini. Season with salt and pepper.
  4. Roast for 5 to 6 minutes, until the broccolini is tender. Transfer to the orzo in the bowl.
  5. In another bowl, whisk together the remaining oil, and lemon juice. Pour over the salad in the bowl and toss to coat. Season with salt and pepper stir in the Feta and serve at room temperature.

Red Grapefruit Sangria

Serves 6
1 750 mL bottle Sauvignon Blanc or Pinot Grigio
1 cup grapefruit juice
½ cup Valencia orange juice
1/2 cup simple syrup**
1 cup sliced strawberries.
1 grapefruit, cut into thin slices.
2 Valencia oranges, cut into thin slices.
1 750mL bottle Prosecco (or a dry champagne)
  1. In a mixing bowl, combine the Riesling, grapefruit juice, orange juice, simple syrup, strawberries, grapefruit, and oranges. Cover and refrigerate for at least 4 hours, or up to 2 days.
  2. When ready to serve, put a slice of grapefruit or orange into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
  3. To Make Simple Syrup:  Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.

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 
  1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
  2. 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.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
  7.   Pour the icing over the cake when the cake is cooled.
  8. 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.

Roasted Salmon with Valencia Orange Salsa

Serves 6
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2-pound salmon filets
3 Valencia oranges, peel and pith removed, segmented, and chopped.
1/2 cup finely chopped torpedo onion.
1/2 cup chopped cilantro.
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced.
1/4 cup extra virgin olive oil
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the oil and Old Bay.
  3. Dip the filets into the oil mixture and arrange on the baking sheet.
  4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
  5. In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
  6. Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.

Tart Tatin

Serves 4 to 6
1 sheet puff pastry, defrosted and kept cold 
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter 
3/4 cup sugar
4 to 6 Fuji apples, peeled, cored, and cut into 8th.
  1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
  2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
  3. In a 10-inch ovenproof skillet, cast iron skillet, or tart Tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
  4. Sprinkle the sugar over the butter, and fit a layer of apples, into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
  5. When you have a snug layer, slice the remaining apples thinly; sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
  6. Cover the apples with the pastry, loosely tucking in any overhang.
  7. Transfer the skillet to the baking dish to the baking sheet.
  8. Bake for 30 to 40 minutes, until the pastry is baked through and puffed.
  9. Cover the skillet with a large, rimmed serving plate, and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche or vanilla ice cream.

Slow Cooker Cider Braised Chicken and Apples

Serves 6
¼ cup (1/2 stick) unsalted butter
4 to 5 Fuji apples, peeled, cored, and cut into 8 wedges.
2 medium onions, cut into half moons.
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces.
8 chicken breast halves, skin and bones removed.
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
  1. In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes.
  2. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
  3. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples are tender. Stir in the cream and parsley, garnish with the reserved bacon and serve on the warm setting.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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