Farmer’s Market Box October 3rd, 2024
This week’s local produce and featured farms:
- Cipollini Onions – Row 7 Seeds
- Red Mizuna – Schaner Family Farms
- Japanese Sweet Potatoes – Fresno Evergreen Farms
- Dragon Tongue Beans – Two Peas in a Pod
- Purple Passionfruit – Fresh Picked Family Farm
- Herbs Thai Basil – Fresno Evergreen Farms
- Jimmy Nardello Chile Peppers – Her Produce
- Orange bunched Carrots – JR Organics
- Rhubarb – Mendoza Farms
- Golden Delicious Apples – See Canyon Apple Orchards
Farmer’s Market Box Recipes
Koginut Squash Risotto
Serves 6
2 tablespoons extra virgin olive oil 1/4 cup finely chopped cipollini onion 2 cups finely chopped Koginut squash (peeled, seeded) 1 teaspoon finely chopped thyme 1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth) 2 cups Carnaroli, Vialone or Arborio rice 6 cups chicken or vegetable stock, kept simmering on the stove top 3 tablespoons unsalted butter 1/2 cup grated Parmigiano Reggiano cheese Salt and pepper
- In a large saucepan, heat the oil, and sauté the onion, squash and thyme until the onion is softened. Add the wine, and bring to a boil, add the rice, and a ladle of hot stock.
- Stir until the stock has almost evaporated, continue to add ladles of stock until the rice is almost al dente. It should still have a bit of resistance when eaten.
- Stir in the butter, and half of the cheese, continuing to stir and cook for 2 minutes. Season with salt and pepper if needed.
- Serve the risotto garnished with the remaining grated cheese.
Instapot or Pressure cooker: Sauté the onion, squash, and thyme in the Instapot/pressure cooker, add the wine, rice and 4 ½ cups stock. Cover and cook at high pressure for 5 minutes. Quick release, add the butter and cheese, and serve.
Roasted Koginut Squash Soup
Serves 6 to 8
This soup freezes well (before adding the cream) and is delicious when garnished with thyme butter crostini, crumbled goat cheese, or lump crab meat, to dress it up a bit.
1/4 cup extra virgin olive oil 6 cups peeled, seeded, and cubed koginut squash 1 cup coarsely chopped cipollini onion 2 golden delicious apples, peeled, cored, and coarsely chopped 3 sprigs thyme 1 bay leaf 8 cups chicken or vegetable broth 1/2 cup heavy cream (optional) Salt and pepper
- Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
- In a large bowl, combine the oil, squash, onion, apples, thyme, and bay leaf. Toss to coat.
- Spread onto the baking sheet and roast for 25 to 30 minutes, until the squash is tender.
- Transfer the contents of the baking sheet to a Dutch oven, add the broth, and bring to a boil.
- Simmer for 10 minutes. Remove the bay leaf and thyme and puree the soup with an immersion blender.
- Add the cream if using, bring to serving temperature, correct the seasoning with salt and pepper, and serve.
- Cook’s Note: If you would like to freeze the soup, don’t add the cream. Cool, cover and freeze for up to 3 months. Defrost and add the cream, bring to serving temperature and serve.
Mizuna greens with Roasted Squash, Blue Cheese, and Cranberry Vinaigrette
Serves 6
For the Squash 1 (1 ½-pound) Koginut squash, peeled and cut into 3/4-inch dice 1/3 cup extra virgin olive oil 1 tablespoon pure maple syrup salt and freshly ground black pepper
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- Combine the squash, oil, and maple syrup. Season liberally with salt and pepper and roast for 20 to 30 minutes until the squash is tender. Cool the squash and store in the refrigerator for up to 3 days or freeze for up to 2 months.
For the Salad and Dressing 1 bunch mizuna, washed, spun dry and chopped 1/4 cup cranberry juice cocktail 1/4 cup rice vinegar 1/4 cup sugar 2 tablespoons Dijon mustard 1/2 to 2/3 cup vegetable olive oil Salt and pepper ½ cup dried cranberries 1/2 cup toasted pecans 1 cup crumbled blue cheese
- Put the greens into a salad bowl. Whisk together the juice, vinegar, sugar, mustard, and olive oil. Season with salt and pepper. Dress the salad, and garnish each plate with cranberries, pecans, and blue cheese.
Sweet Potato Curry
Serves 4
1 tablespoon vegetable oil 1 tablespoon peeled and grated fresh ginger (from a 1-inch piece) 2 cloves garlic, minced ½ cup cipollini onions, thinly sliced 3 tablespoons Thai red curry paste, such as Thai Kitchen 1-pound Japanese sweet potatoes, peeled and cut into 1/2-inch cubes One 14.5-ounce can chickpeas, drained and rinsed One 14-ounce can full-fat coconut milk 1/2 cup chicken or vegetable broth 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh lime juice 4 cups cooked basmati rice for serving
- In a large, deep skillet, heat the oil, sauté the ginger, garlic, onion, and Thai curry paste for 30 seconds, until fragrant.
- Add the chard, and sauté till the chard begins to wilt.
- Add the potatoes, chickpeas, coconut milk, broth, salt, and pepper. Bring to a boil, simmer for 20 to 25 minutes until the potatoes are tender.
- Add the lime juice, stir to combine, adjust the seasonings, and serve over rice.
Thai Basil Chicken
Serves 6
2 cups Thai basil leaves, tightly packed 3 medium garlic cloves, peeled 4 red Thai chiles, stemmed, ribbed, and seeded 2 tablespoons fish sauce, plus extra for serving 1 tablespoon oyster sauce 1 teaspoon white vinegar, plus extra for serving 1 tablespoon sugar, plus extra for serving 1 ½ ground chicken or turkey ¾ cup thinly sliced cipollini onion 2 tablespoons vegetable oil red pepper flakes, for serving (see note) Steamed rice for serving
- Process 1 cup basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet.
- Combine the chicken or turkey with 1 tablespoon fish sauce transfer to medium bowl and refrigerate 15 minutes.
- Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 11/2 minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.
- Add chicken, increase heat to medium, and cook, stirring and breaking up until only traces of pink remain, 2 to 4 minutes.
- Add the reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
- Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately over steamed rice, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately if desired.
Frozen Thai Basil Bliss Cocktail
Serves 2
5 Thai basil leaves ½ cup fresh pineapple cubes 1 tablespoon simple syrup 2 ounces Blanco Tequila 1½ tablespoons lime juice 2 cups ice
- Put the ingredients into a blender and puree. Serve in a cold glass.
Peppers with Burrata
Serves 4 to 6
1/3 cup extra virgin olive oil ½ pound Jimmy Nardello peppers, washed, seeded, and chopped coarsely 3 garlic cloves, sliced ¼ cup aged balsamic vinegar Salt and pepper 8 ounces burrata Crusty bread for serving
- In a large skillet, heat the oil, add the peppers and garlic, sauté until the peppers soften. Remove the peppers and oil to a bowl, discarding the garlic.
- Add the vinegar, seasoning with salt and pepper and stir to blend.
- Arrange the peppers on a small serving plate, tear the burrata, and arrange in the center of the peppers.
- Drizzle with the remaining dressing and serve with crusty bread.
Jimmy Nardello Pimento Cheese
Makes about 4 cups
1/2-pound Jimmy Nardello peppers, stem end removed 2 tablespoons unsalted butter 1/2 cup finely chopped onion 4 ounces cream cheese, at room temperature 1/2 cup mayonnaise 1/2 tsp. Tabasco 1/2 tsp. salt 1/4 tsp. sugar 1/8 tsp. cayenne pepper 1/8 tsp. white pepper 1/8 tsp. smoked paprika 4 cups grated sharp cheddar cheese
- Remove the stem end of the peppers and chop finely.
- Melt 2 tablespoons of butter in a skillet and sauté the peppers until they are softened. Add the onion and sauté another 3 to 4 minutes until softened. Cool and set aside.
- Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the cheddar cheese and stir again.
- Fold in the pepper mixture.
- Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator or freezer for up to 3 months. Serve on water crackers.
Dragon Tongue Bean Salad
Makes about 1 ½ cups
½ pound Dragon Tongue beans, ends trimmed 2 tablespoons finely chopped cipollini onion ¼ cup finely chopped Jimmy Nardello pepper ½ cup extra virgin olive oil ¼ cup white wine vinegar 2 garlic cloves, minced Salt and pepper
- Bring 4 quarts of salted water to a boil, add the beans, and cook 2 to 3 minutes. Drain thoroughly and season with salt and pepper.
- Put the beans into a salad bowl, add the onion and peppers. In a small bowl, whisk together the oil, vinegar, and garlic. Season with salt and pepper and pour over the bean mixture and toss to coat. Serve at room temperature.
Best-Darned Carrot Cake Ever
Makes one 13-by-9-inch cake, or 2 9-inch rounds, or 24 cupcakes
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 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)
- 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.
- 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.
- Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
- 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.
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
2 teaspoons grated orange zest
1 teaspoon vanilla paste or extract
Orange juice as needed
- 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.
- If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
- 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.
Carrot Salad
Serves 4
1-pound carrots, tops removed, and halved 1 cup vegetable broth 1⁄4 cup olive oil 1 garlic clove, minced 2 tablespoon fresh lemon juice 2 tablespoon roughly chopped mint 1/4 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon brown sugar
- In a large skillet combine the carrots and broth, bring to a boil, and simmer for 5 minutes until the tender.
- Drain and put the carrots into a salad bowl.
- Wipe out the same skillet and sauté the garlic in the oil. Add the lemon juice, mint, pepper flakes, cumin, and sugar.
- Simmer for 1 minute, and pour over the carrots, toss to coat. Season with additional salt and pepper if needed and serve at room temperature.
Curried Carrot Soup
Serves 4
2 tablespoons unsalted butter 1/2 cup finely chopped cipollini onion 1 teaspoon sweet curry powder 1 bunch carrots, scraped, and cut into 1-inch lengths 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup finely chopped Italian parsley Salt and pepper
- In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
- Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
Passion Fruit Dressing
Makes 1 cup
2 passion fruits (or 1/4 cup passion fruit purée) 1/2 cup olive oil 1 tablespoon lemon juice 1 tablespoon rice vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 1/4 teaspoon salt Few dashes of Tabasco
- Puree the fruit through a sieve and discard the seeds.
- Whisk together the puree and the remaining ingredients, season to taste with salt and Tabasco.
- Serve over sturdy greens like romaine or spinach.
Panna Cotta with Passion Fruit Sauce
Serves 6
1 1/2 teaspoons unflavored gelatin 2 tablespoons cold water 3 cups heavy whipping cream 1/2 cup (3 1/2 ounces) sugar, or more to taste Pinch of salt 1 1/2 teaspoons vanilla paste or extract 1/2 cup passion fruit pulp (see instructions)
- Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
- In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
- Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
- Put the sour cream into a medium bowl.
- Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
- Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
- Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.
Cipollini Jam
Makes 1 1/2 cups
2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced 1/2-pound cippolini onions, peeled, and chopped 1/3 cup packed brown sugar 1/3 cup red wine vinegar Salt and pepper
- In a skillet, melt the butter with the oil.
- Add the garlic and onions, sauté for 15 to 20 minutes until the onions begin to turn golden brown.
- Add the sugar and stir to dissolve the sugar.
- Add the vinegar, bring to a boil, and simmer to reduce the liquid in the pan.
- Taste the jam and season with salt and pepper.
- Refrigerate the jam for up to 1 week or freeze for up to 3 months.
Rhubarb Compote
Makes about 2 cups
1/2-pound rhubarb, cut into 1/2-inch slices 1 1/2 cups sugar 1/2 teaspoon grated nutmeg 1 teaspoon ground cinnamon 1/4 cup orange juice 1/4 teaspoon grated orange zest
- Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed. Simmer for 30 to 45 minutes until thickened and jam like. Puree with an immersion blender if desiring a smoother consistency.
- Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
- The compote is delicious on pound cake, scones, toast, or ice cream.
Rhubarb Apple Crumble
Serves 6 to 8
For the Fruit 2/3 cup sugar 3 tablespoons all-purpose flour 1 ½ teaspoons ground cinnamon 1/8 teaspoon ground nutmeg 4 cups cored, peeled, and sliced apples 3 cups diced rhubarb
- Preheat oven to 350°F. In a mixing bowl, combine the sugar, flour, cinnamon, nutmeg, apples, and rhubarb. Pour into a 9-inch baking dish.
For the Topping 1/3 cup brown sugar 2/3 cup flour 1/3 cup butter, melted
- In a medium bowl, use a fork to combine the butter, brown sugar, and flour until it forms small crumbs. Sprinkle the crumb topping over the pie evenly.
- Bake for 50-55 minutes, or until the apples and rhubarb are fork-tender and the topping is golden brown.
@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest