Farmer’s Market Box September 12th, 2024
This week’s local produce and featured farms:
- White Sapote
- Japanese Sweet Potatoes – Milliken Family Farms
- Black Kale – Tamai Family Farms
- Broccolini – Mendoza Farms
- Yellow wax Beans – Two Peas in a Pod
- Lettuce Salanova Mix – The Garden Of
- Rainbow Bunch Carrots – The Garden Of
- Garlic Music – Windrose Farm
- Pink Radish – Valdivia Farms
- Romanesco Squash – JR Organics
- Gala Apples – See Canyon Apple Orchards
Farmer’s Market Box Recipes
Hot Apple Pie Sundaes
Serves 6 to 8
If you are not into pie making, this recipe is for you. You bake a crumbled on a baking sheet, let it cool, then break it up. Layer the crumble, hot apple pie sauce and vanilla ice cream. I love this dessert in the fall and sometimes serve it at Thanksgiving.
Streusel Topping
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
- Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown.
- Cool and transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.
Hot Apple Pie Sundae Filling 1/2 cup (1 stick) unsalted butter 2/3 cup firmly packed light brown sugar 3 to 4 Gala apples, peeled, cored, and chopped 1 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg
- In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
- Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cool, and refrigerate for up to 4 days. Reheat before serving.
Assembly 1 recipe streusel topping (above) 1 recipe Hot Apple Pie Sundae Topping (above) 1-quart good quality vanilla ice cream Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
- In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass. Top with a scoop of ice cream, more sundae topping and another scoop of ice cream. Top with more sundae topping and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.
Chicken Apple Salad
Serves 4
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
- 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 red onion 3 Gala apples, cored and cut into 1/2-inch dice One head red leaf lettuce, washed, spun dry and chopped 1 cup toasted pecans
- 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.
- 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.
Cider Braised Pork Loin with Apples
Serves 6
One 4-pound boneless pork loin roast ½ cup Dijon mustard ½ cup firmly packed light brown sugar 2 tablespoons extra virgin olive oil 1 large, sweet onion, thinly sliced 1 ½ teaspoons dried thyme 1 ½ cups apple cider 1 tablespoon Better than Bouillon© beef base or 2 bouillon cubes ¼ cup unsalted butter 4 large apples, peeled cored and cut into 8 wedges 2/3 cup firmly packed light brown sugar 3 tablespoons cornstarch 3 tablespoons water ½ cup heavy cream (this is optional but really rounds out the flavor)
- Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it the length of the roast. Sprinkle with the brown sugar and lay the roast on top of the mixture turning the roast to coat it completely. (this is messy work, but the results are great)
- Heat the oil in a 5-6-quart Dutch oven over medium high heat, brown the meat on all sides being careful to turn it often, so that it doesn’t burn.
- Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast.
- Add the cider and beef base to the pan and stir. Bring to a boil, cover the pan, and bake for 45 minutes.
- While the pork is roasting, prepare the apples. Melt the butter in a large skillet, and add the apples, sauteing for 4 to 5 minutes until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften but are not mushy.
- Remove from the heat, add the pork in the pan, and cook another 15 minutes.
- Remove the pork from the pan, transfer to a cutting board, and cover with aluminum foil.
- To make the sauce, skim off any fat that may have accumulated on the surface of the sauce. Bring to a boil.
- Combine the cornstarch and water in a small bowl, and stir into the boiling sauce, whisking until the sauce comes back to a boil and thickens.
- Add the cream and stir until the mixture is serving temperature.
- Slice the roast, add back to the pan to keep warm. Serve the pork over buttered egg noodles or mashed potatoes.
- Slow Cooker Savvy: Sauté the pork and onions as directed, through Step 2. Add everything through Step 4 to the pan. Cook on high for 4 hours, low for 8. At the end of 3 hours (on high—5 hours on low) add the apples and continue cooking.
- Do-Ahead: The entire roast can be made 2 days ahead and reheated on the stove top or 325-degree oven. Or it can be cooked ahead, cooled, and stored in the freezer for 2 months.
Japanese Sweet Potato Curry
Serves 4 to 6
1 tablespoon vegetable oil 2 teaspoons mild curry powder 2 large boneless, skinless chicken breasts, cut into bite-size pieces 1 bunch black kale, tough stems removed, cut into 1/2-inch ribbons 2 Japanese sweet potatoes, peeled and cut into bite-size pieces 2 cups chicken stock 2 cups coconut milk 1/4 cup finely chopped cilantro or Italian parsley 2 to 3 cups steamed Basmati rice for serving
- In a large skillet, or wok, heat the oil, and sauté the curry powder for 1 minute. Add the chicken and cook until the chicken is white all over.
- Add the kale, and sauté until the kale begins to soften.
- Add the sweet potatoes, stock, and coconut milk.
- Simmer for 15 to 20 minutes, until the potatoes are softened.
- Season with salt and pepper, garnish with cilantro and serve over rice.
Twice Baked Japanese Sweet Potato Casserole
Serves 4
1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife 1/4 cup unsalted butter 2 scallions, finely chopped using the white and tender green parts 1 1/2 cups grated sharp cheddar cheese 1/3 cup sour cream Salt and pepper 6 strips bacon, cooked crisp, and crumbled
- Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
- Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
- While the potatoes are baking, in a skillet heat the butter, and sauté the leeks until they are translucent. Transfer to a mixing bowl.
- Remove the potatoes from the oven, and slice in half lengthwise.
- Remove the flesh with a spoon and turn into the bowl with the leeks.
- Mash the potatoes with 1 cup of cheddar cheese, and sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
- Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.
Roasted Rainbow Carrot Tart Tatin
Serves 4 to 6
One sheet puff pastry One bunch rainbow carrots, tops removed, peeled, and cut in half 2 tablespoons honey 2 tablespoons apple cider vinegar 2 tablespoons butter 2 garlic cloves minced 6 sprigs thyme or 1 teaspoon of dried thyme One 3.5-ounce goat cheese 1 tablespoon olive oil Salt and pepper
- Heat the olive oil in a large ovenproof skillet (cast iron is great here) and add the honey. Place the carrots face down in the pan, cutting to fit in the pan, trying not to overlap. Sauté for 10 minutes on medium-high heat.
- Once the carrots begin to caramelize, deglaze with the apple cider vinegar.
- Add the minced garlic, thyme and butter and sauté for another 5-10 minutes, until the carrots start to be tender but remain a little crunchy. Season with salt and black pepper.
- Preheat to 350 degrees.
- Crumble the goat cheese on top of the carrots.
- Cover with the puff pastry, tucking the edges inwards.
- Bake for 25-30 min until the puff pastry looks deep golden brown.
- To unmold, run a knife along the edges of the pastry to release it from the pan.
- Place a round serving plate larger than the tart on top of the pastry and turn upside-down at once. Remove the pan, let the tart cool for a couple of minutes. Decorate with additional thyme leaves and serve warm.
Rainbow Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded 2 torpedo onions or scallions, finely chopped, using the white and tender green parts 3 tablespoons red wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- In a bowl, combine the carrots and onion.
- 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.
Salanova with Music Garlic Dressing
Serves 4 to 6
3 tablespoons fresh lemon juice 2 Music garlic cloves, minced 2 teaspoons Worcestershire sauce 1/3 cup vegetable oil 1/4 cup olive oil 1 teaspoon Dijon mustard Salt and freshly ground black pepper (optional) 2 heads Salanova, washed and spun dry 4 pink radishes, trimmed, and thinly sliced
- In a mixing bowl, whisk together the lemon juice, garlic, Worcestershire, oils, and mustard, until emulsified.
- Season with salt and pepper.
- Put the lettuce and radishes into a salad bowl, dress with the garlic dressing, tossing to coat. Serve the salad.
Crunchy Kale Salad
Serves 4 to 6
1 bunch black kale, tough stems removed, washed, spun dry and chopped 3 carrots, scraped and grated on the large holes of a box grater 1/4 cup finely sliced shallot, or torpedo onion 1/4 cup fresh lemon juice 1/2 cup extra virgin olive oil Pinch red pepper flakes 1 teaspoon grated lemon zest Salt and pepper 1/3 cup crumbled feta cheese 1/3 cup roasted sunflower seeds, or sliced almonds
- In a salad bowl, combine the kale, carrots, and shallot.
- In a mixing bowl, whisk together the lemon juice, oil, red pepper, and zest. Season with salt and pepper.
- Toss the salad with the dressing. Allow to mellow at room temperature for 1 hour. When ready to serve, toss again with the feta and sunflower seeds.
Caramelized Onion Kale Bread Pudding
Serves 4 to 6
2 cups day old bread, cut into cubes 1/4 cup extra virgin olive oil 1/4 cup unsalted butter 1 bunch torpedo onions, thinly sliced, using the red and tender green parts 2 garlic cloves, minced 2 teaspoons sugar 1 bunch black kale, tough stems removed, cut into 1/2-inch ribbons Salt and pepper 4 large eggs 1 cup heavy cream 1 cup shredded Gruyere cheese 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
- In a large skillet, heat the butter, and sauté the onions, garlic and sugar until the onions begin to caramelize.
- Add the kale, and sauté until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
- In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
- Transfer to the prepared dish.
- Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheese is golden brown. Allow the pudding to rest for 10 minutes before serving.
- Variation: Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.
Miso Roasted Broccolini
Serves 2 to 4
1 bunch Broccolini, ends trimmed 1 tablespoon white miso paste 2 tablespoons canola oil 2 teaspoons soy sauce 1 teaspoon grated fresh peeled ginger 1 clove garlic, minced Freshly ground black pepper 1/8 teaspoon red pepper flakes (optional)
- Preheat the oven to 425°F line a baking sheet with silicone, parchment, or aluminum foil.
- In a mixing bowl, whisk together the miso paste, oil, soy sauce, ginger, garlic, a pinch of black pepper, and red pepper flakes until well-combined.
- Add the Broccolini to the bowl and toss with the miso mixture until it’s well-coated.
- Transfer the broccolini to a baking sheet and arrange into a single layer.
- Roast for 10 minutes, stirring once about halfway through.
- Remove from the oven and serve immediately.
Broccolini with Pancetta and Parmigiano
Serves 2-4
2 ounces pancetta, cut into 1/2-inch dice 2 teaspoons olive oil 2 garlic cloves, minced pinch red pepper flakes 1 bunch broccolini, trimmed and split in half lengthwise 1-2 teaspoons balsamic vinegar Salt and pepper ¼ cup grated Parmesan cheese
- Cook pancetta in Dutch oven over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer to paper towel–lined plate; set aside.
- Add the oil, garlic, and pepper flakes to the now-empty pot and cook until fragrant, about 30 seconds. Add broccolini and cook, stirring frequently, until bright green, about 5 minutes. Add ¾ cup water, cover, and cook until broccolini is tender, about 5 minutes.
- Remove lid and continue cooking until liquid evaporates, about 1 minute. Remove from heat and stir in pancetta, and vinegar. Season with salt and pepper to taste. Transfer to platter and sprinkle with Parmesan.
Yellow Wax Bean and Feta Salad
Serves 4
1/2-pound yellow wax beans, trimmed 1/2 cup crumbled feta cheese 1/4 cup thinly sliced red onion 1 tablespoon finely chopped oregano 1/4 cup extra virgin olive oil 2 to 3 tablespoons lemon juice Salt and pepper
- Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 minutes. Drain thoroughly and cool.
- When the beans are cooled, toss with the feta, onion, oregano, oil, and lemon juice until coated. Season with salt and pepper if needed and serve.
Ginger Garlic Yellow Wax Beans
Serves 2-4
½ pound yellow wax beans, ends trimmed 2 tablespoons vegetable oil 2 teaspoons minced fresh ginger 2 medium garlic cloves, minced
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Boil beans until they are just tender but still crisp and bright green. Start testing after 2 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
- When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add the beans, the ginger, and the garlic, and cook, stirring and tossing constantly, until beans are heated through, and ginger and garlic are softened and aromatic. Sprinkle with salt and remove to a serving dish.
Orzo, Chick Pea, and Romanesco Salad
Serves 4 to 6
2 medium Romanesco 3/4 teaspoon salt 1 cup orzo 1 teaspoon lemon juice 1 teaspoon white wine vinegar 1/4 cup extra-virgin olive oil 2 cups (or 1 15-ounce can) chickpeas, drained and rinsed 2 tablespoons fresh mint, finely chopped 2 tablespoons feta cheese Freshly ground pepper
- Trim the ends of the zucchini and cut in half crosswise. Using a mandolin or a knife, cut the zucchini into thin matchsticks and place in a colander in the sink. Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit for 20-30 minutes, or as long as it takes to prepare the rest of the salad.
- Bring 4 quarts of salted water to a boil. Salt the water and add the orzo. Cook, stirring occasionally, until orzo is cooked through but still pleasantly chewy, about 15-20 minutes. Drain and set aside.
- In a small bowl, whisk together the lemon juice, vinegar, and the remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside.
- In a large bowl, combine the chickpeas, orzo and about half of the dressing. If the orzo is still very hot, let the mixture sit until just warm, stirring occasionally.
- Squeeze the zucchini gently to get rid of any excess moisture and add to the bowl, along with the remaining dressing and the mint.
- Stir and transfer to a serving bowl. Crumble the feta over the top and serve.
Romanesco Fritters
Serves 4 to 6
2 medium zucchinis 3/4 teaspoon salt 1 tablespoon finely chopped fresh basil leaves 1 tablespoon finely chopped fresh parsley leaves 1 clove garlic, minced 2 large eggs 2 1/2 ounces freshly grated Parmesan cheese, plus more for serving 1/2 cup whole milk 1/2 cup all-purpose flour 1/2 cup panko breadcrumbs 1/4 teaspoon freshly ground black pepper 3 tablespoons canola or grapeseed oil, divided Flaky salt, for serving
- Grate the zucchini on the large holes of a box grater. Place in a colander set over a large bowl. Sprinkle with 1/2 teaspoon of salt and toss to combine. Let drain for 15 minutes.
- In a large bowl combine 1 tablespoon fresh basil leaves,1 tablespoon fresh parsley leaves, garlic, Parmesan, eggs, and milk.
- When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 1 1/2 cups.
- Add the zucchini, 1/2 cup all-purpose flour, 1/2 cup panko breadcrumbs, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Stir until a batter just comes together.
- Heat 1 tablespoon of the canola oil in a large non-stick frying pan over medium heat until shimmering. Drop 4 (1/4-cup) portions of the batter into the pan. Press each portion down lightly with the bottom of the measuring cup to flatten slightly. Cook until golden-brown on the bottom, 2 to 3 minutes. Flip and cook until the second side are golden-brown, 2 to 3 minutes more.
- Transfer to a paper towel-lined plate. Repeat frying the remaining fritters, adding 1 tablespoon canola oil to the pan between batches. Garnish with flaky salt and more grated Parmesan before serving.
Savory Goat Cheese and Radish Muffins
Makes 12
7 tablespoons unsalted butter, melted and cooled, divided 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons salt 1 teaspoon garlic powder 2 large eggs, beaten 1 1/4 cups buttermilk 2 tablespoons honey 1 medium bunch radishes (about 2 cups), stems removed and julienned, divided 4 ounces goat cheese, crumbled Fresh ground black pepper
- Preheat the oven to 375°F. Grease or line a 12-cup muffin tin with baking paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. In a medium bowl, mix together the eggs, buttermilk, 5 tablespoons of cooled butter, and honey.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in all but 2 tablespoons or so of the radishes and the goat cheese.
- Spoon the batter into the muffin cups, filling each about 3/4 full. Top each muffin with a few pieces of reserved radish, fresh-ground black pepper, and a spoonful of the remaining melted butter. Bake for 20 to 25 minutes, until the tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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