Farmer’s Market Box May 9th, 2024

May 9, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Blueberry Pancakes

Serves 4 to 6
2 tablespoons unsalted butter, plus 3 tablespoons melted and cooled slightly
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 cups buttermilk
1 large egg
1 basket blueberries, washed and patted dry
½ teaspoon vegetable oil
  1. Cut 2 tablespoons butter into ½-tablespoon pieces and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, egg, and melted butter together in a second medium bowl (it’s OK if butter forms clumps). Make well in center of flour mixture and add buttermilk mixture; whisk until just combined (a few lumps should remain). Fold in blueberries.
  2. Heat oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust the heat accordingly. Discard pancake.
  3. Melt ½ tablespoon butter in now-empty skillet and use spatula to spread over surface. When butter is sizzling, use ⅓-cup dry measuring cup or slightly mounded 2-ounce portion scoop to portion batter into skillet in 3 places. Using back of cup or scoop, gently spread each portion into 4½-inch round.
  4. Cook until edges are set, and first side is deep golden brown (coloring will not be even), 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until bottoms are just set about 1 minute longer. Gently slide pancakes around skillet to collect butter. Cook until second sides are deep golden brown, 1 to 1½ minutes. Serve pancakes immediately, or transfer to the oven to keep warm. Repeat with remaining butter and batter in 3 batches.  Serve with warm maple syrup.

Blueberry Almond Steel Cut Oats

Serves 4
1 tablespoon unsalted butter
1 cup steel-cut oats
4 cups water
½ cup blueberries
½ cup sliced almonds, toasted
3 tablespoons packed light brown sugar
2 tablespoons almond butter
  1. Melt butter in large saucepan over medium heat. Add oats and toast, stirring constantly, until fragrant and golden, about 2 minutes.
  2. Add water and bring to boil over high heat. Reduce heat to medium-low and simmer gently, stirring occasionally to avoid scorching, until mixture is creamy, and oats are tender but chewy, about 20 minutes.
  3. Off heat, stir in 1/4 teaspoon salt, cover, and let stand for 5 minutes. Stir in blueberries, almonds, sugar, and almond butter. Season with salt to taste. Serve immediately.

Fennel and Orange Salad

Serves 4 
1 fennel bulb, wispy ends removed, and thinly sliced
3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1 cup oil cured pitted olives, or pitted Kalamata olives
8-ounces burrata, torn
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon dried oregano
Salt and pepper
  1. Arrange the fennel and oranges alternately around the outside of the platter and sprinkle the olives over the fennel and oranges. Arrange the burrata in the center.
  2. In a mixing bowl, whisk together the vinegar, oil, and oregano. Season with salt and pepper. Drizzle the dressing over the salad and serve at room temperature.

Arugula and Beet Carpaccio Salad

Serves 4 to 6
1 bunch arugula, washed, spun dry and chopped
One bunch beets, roasted (see recipe below) and cut into 1/4-inch slices
1/3 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped torpedo onion
2 tablespoons thinly sliced Persian mint
3/4 cup vegetable oil 
Salt and pepper
2 Valencia oranges, peel and pith removed, and cut into segments
To Roast the Beets
One bunch red beets, scrubbed and tops removed (save for another use)
  1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad some dice is nice J)
  2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.

To Assemble

  1. Arrange the arugula onto salad plates.
  2. In a small mixing bowl, whisk together the juice, vinegar, mustard, onion, basil, and oil, until thickened. Season with salt and pepper to taste.
  3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with orange segments, and serve.

Save the Greens

Serves 4
Beets and turnips give you an extra serving of healthy greens, remove the tough stems, and sauté. 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, try them on crostini with burrata, too.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons (or turnip greens or a mix)
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 for 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 terrific bed for grilled poultry or meats.

Crostini with Arugula Pesto

Serves 6
Makes about 24 pieces
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
  1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
  2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
  3. Remove from the oven and allow to cool. 
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
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
  1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
  2. 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.
  3. 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.
  4. Refrigerate for up to 1 week, freeze for up to 3 months.
  5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or grilled steak.

Roasted Potato Salad

Serves 4 to 6
For the Potatoes
1 pound Carla rosa potatoes, scrubbed, and cut into quarters
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary
1/3 cup extra virgin olive oil
  1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment, or aluminum foil. 
  2. Arrange the potatoes on the baking sheet, sprinkle with salt, pepper, rosemary, and drizzle with the oil.
  3.  Toss the potatoes to coat with the mixture and bake for 35 to 45 minutes until tender. While the potatoes are roasting, make the dressing.

For the Dressing:

2/3 cup extra virgin olive oil
1/2 cup white wine vinegar
1/2 cup finely chopped torpedo onion
1/4 cup Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
  1. In a medium-size bowl, whisk together all the ingredients until thickened.
  2. To assemble the salad, while the potatoes are still warm toss with some of the dressing to thoroughly coat the potatoes; serve the salad warm or at room temperature.

Potato and Fennel Gratin

Serves 6
1 fennel bulb, wispy ends removed, and thinly sliced
1 torpedo onion thinly sliced, using the white and tender green parts 
2 tablespoons good olive oil 
1 tablespoon unsalted butter 
2 cups heavy cream 
1 cup whole milk
1 pound Cala rosa potatoes, thinly sliced 
1 teaspoon salt 
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese 
½ cup finely grated Parmigiano Reggiano  
  1. Preheat the oven to 350 degrees F.
  2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  3. In a large skillet, melt the butter in the olive oil, sauté the fennel and onion for 5 to 7 minutes, or until the fennel begins to soften.
  4. Add the cream and milk to the skillet, add the potatoes, salt, and Tabasco. Simmer the potato mixture until the potatoes are tender.
  5. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes. 
  6. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.

Greek Meatballs with Tzatziki Sauce

Serves 4 to 6
For the Meatballs
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 torpedo onion, finely chopped using the white and tender green parts
¼ cup finely chopped Persian mint
¼ cup finely chopped Italian parsley
2/3 cup panko breadcrumbs
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 pound ground lamb
½ pound ground beef (85%)
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, or aluminum foil.
  2. In a large bowl, combine the garlic, zest, onion, mint, parsley, panko, salt, pepper, egg, lamb, and beef.
  3. Form the mixture into 1 to 2-inch balls (I find a portion scoop helps with this)
  4. Put the meatballs onto the baking sheets, roast for 25 to 35 minutes, until they are cooked through (165 degrees on an instant read thermometer).
  5. Serve the meatballs with pita, Greek salad, and Tzatziki sauce.
For the Tzatziki Sauce
Makes about 2 cups
1 1/2 cups plain Greek yogurt
1/4 cup freshly squeezed lemon juice 
1/4 cup coarsely chopped fresh dill 
1/4 cup fresh mint leaves, finely chopped
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ½ cups diced Persian cucumber
1 cup crumbled Feta cheese
  1. In a mixing bowl, combine all the ingredients. Taste for seasoning and adjust using salt and pepper. The sauce will keep in the refrigerator for up to 5 days.
  2.  It makes a great topping on baked or steamed potatoes, and grilled chicken.

Salanova Greek-ish Salad

Serves 4 to 6
2 heads Salanova, washed, spun dry and chopped
2 torpedo onions, thinly sliced
2 Persian cucumbers, thinly sliced
½ cup grape or cherry tomatoes, cut in half
½ cup crumbled Feta cheese (I like sheep’s’ milk Feta)
½ cup pitted Kalamata olives
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice 
1 clove garlic, minced
1/2 teaspoon dried oregano
1 teaspoon chopped Persian mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
  1. In a salad bowl, combine the Salanova, onions, cucumbers, tomatoes, Feta, and olives.
  2. In another mixing bowl, whisk together the vinegar, lemon juice, garlic, oregano, mint, salt, pepper, and olive oil. Dress the salad and serve.
  3. The dressing will keep in the refrigerator for up to 5 days.

The Hugo Cocktail

Serves 1
2 sprigs Persian mint, divided
1/2-ounce elderflower cordial or syrup 
4 ounces chilled prosecco or other dry sparkling wine 
2 ounces chilled club soda, seltzer, or sparkling water 
1 lime wheel
  1. Pick the leaves from 1 fresh mint sprig and place in a wine glass. Add 1/2-ounce elderflower cordial or syrup and muddle gently with a muddler or wooden spoon to lightly bruise the mint leaves and release their oils.
  2. Add 4 ounces prosecco and 2 ounces club soda. Top with ice. Gently stir to combine. Garnish with 1 lime wheel and the remaining mint sprig.
  3. There are many variations on this theme, the Brits love to add some floral gin, and others add some lime juice.

Orange Upside Down Cake

Serves 10
1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar    
    2 oranges, peel and pith removed, and sliced 1/4-inch thick

1.	Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2.	Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3.	Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter. 
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice 
2 cups heavy cream, whipped stiffly for garnish
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add vanilla and orange oil, 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 orange 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 45 to 55 minutes 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.
  7. Turn the cake out onto a serving platter and serve at room temperature.
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Orange Chicken

Serves 4 to 6
1/4 cup cornstarch
2 tablespoons soy sauce
3 chicken breasts cut into thin strips
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons sriracha 
1 1/2 tablespoons rice vinegar
1 1/4 cups orange juice 
1/4 cup soy sauce
2 teaspoons light brown sugar
2 teaspoons orange zest
1/4 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 torpedo onion finely chopped for garnish
  1. Combine the cornstarch and soy sauce in a bowl. Toss the chicken with the mixture and set aside.
  2. In a wok or skillet, heat the oil, brown the chicken breast strips on all sides, remove from the wok.
  3. If more oil is needed, add a tablespoon to the wok. Sauté the ginger and garlic until fragrant.
  4. Add the sriracha, vinegar, orange juice, soy sauce, sugar, and orange zest to the wok. Stir to blend and bring to a boil. Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with scallions.

Apple Streusel Muffins

Makes 12
For the Muffins
2 cups (9 ounces) all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces sour cream or Greek Style yogurt
1 teaspoon pure vanilla paste or extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
2 medium-sized Fuji apples, peeled, cored and diced into 1/2-inch pieces 
  1. Preheat oven to 400°F. coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
  2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, sour cream, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
  3. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.)
  4. Stir in the chopped apples. Fill each muffin tin all the way to the top with batter; set aside while preparing the streusel.
For the streusel
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup (2 ounces) unsalted butter, melted
  1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
  2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
Do-Ahead:  The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)

Chicken Waldorf Salad

Serves 4 to 6
First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing.  
For the Apple Cider Dressing
2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper
  1. In a small bowl, whisk together the ingredients. Taste salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.
For the Salad
2 cups bite-size pieces of cooked chicken 
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped torpedo onion
3 Fuji apples, cored and cut into 1/2-inch dice 
One head Salanova lettuce, washed, spun dry and chopped
1 cup toasted pecans
  1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
  2. When ready to serve, place the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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