Farmer’s Market Box October 17th, 2024
This week’s local produce and featured farms:
- Chicory Radicchio Castelfranco – JR Organics
- Yellow wax Beans – JR Organics
- Jimmy Nardello Chile peppers – Weiser Family Farms
- French Breakfast Radish – Coleman Family Farms
- Fennel – Milliken Family Farms
- Pomegranate – Country Rhodes Farms
- Upstate Abundance Potatoes – Row 7 Seeds
- Bi Color Corn – Mendoza Farms
- Nantes Carrots – Weiser Family Farms
- Valencia Oranges – Polito Family Farms
- Fuji Apples – Cuyama Orchards
Farmer’s Market Box Recipes
Radicchio and Orange Salad
Serves 4
On head Castelfranco radicchio, washed, spun dry and chopped 1 Valencia orange, peel and pith removed, and segmented 1 Fuji apple, cored and thinly sliced ¼ cup orange juice 2 tablespoons red wine vinegar 1 tablespoon honey 1 garlic clove, minced 1/3 cup extra virgin olive oil Salt and pepper ¼ cup pomegranate arils for garnish
- Put the radicchio, orange segments, and apples into a salad bowl.
- In a small bowl, whisk the orange juice, vinegar, honey, garlic, and olive oil.
- Season with salt and pepper.
- Toss the salad with the dressing, garnish with the pomegranate and serve.
Radicchio, Wax Bean and Artichoke Salad
Serves 4
½ pound yellow wax beans, ends trimmed, and cut into 1-inch pieces 1head radicchio, washed, spun dry and chopped One 8-ounce jar marinated artichokes, drained ¼ cup fresh lemon juice ¼ cup extra-virgin olive oil 2 teaspoons finely chopped oregano Salt and pepper
- Bring 4 quarts of salted water to boil. Add the beans, and cook for 3 minutes, drain thoroughly and cool.
- Arrange the radicchio onto a serving platter. Scatter the beans, and artichokes over the radicchio.
- In a small bowl, whisk together the lemon juice, oil, and oregano. Season with salt and pepper.
- Pour the dressing over the salad and serve.
Wax Bean and Corn Sauté
Serves 4
4 strips thick cut bacon, cut into ½-inch dice ¼ cup finely chopped shallot 1 tablespoons Dijon mustard 1 tablespoon brown sugar ½ pound wax beans, end trimmed, and cut into 1-inch pieces 2 cups corn cut from the cob Salt and pepper ¼ cup chopped chives for garnish
- In a large skillet, cook the bacon till it is crisp. Add the shallot and cook until the shallot is softened. Add the mustard, brown sugar, and beans. Cover and simmer for 3 minutes.
- Add the corn, and sauté to cook the corn for about 3 minutes. Season with salt and pepper and serve hot garnish with chives.
Corn Queso Dip
Serves 6
2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 3 scallions, sliced thin 2 garlic cloves, minced ½ cup Jimmy Nardello peppers, finely chopped 3 cups corn cut from the cob Salt and pepper 8 ounces cream cheese, cut into 8 equal pieces and softened 2 cups shredded pepper Jack cheese 1 cup mayonnaise 2 tablespoons lime juice 2 teaspoons chili powder ½ cup crumbled cotija cheese ¼ cup chopped fresh cilantro Tortilla chips for serving
- Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
- In a skillet, melt the butter in the olive oil. Add the scallions, and garlic, sauté for 1 minute. Add the peppers and corn, and sauté for 3 to 4 minutes, until the peppers are softened.
- Season with salt and pepper. Cool the vegetables.
- In a mixing bowl, combine the cream cheese, cheese, mayonnaise, lime juice, and cotija cheese.
- Add the cooled vegetables, and blend to combine.
- Turn into the prepared pan. Bake for 30 minutes until bubbling. Serve with tortilla chips.
Sicilian Chicken and Peppers
Serves 6
3 tablespoons extra virgin olive oil Salt and pepper 4 chicken breasts, skin and bones removed 3 garlic cloves, minced Pinch red pepper flakes ½ pound Jimmy Nardello peppers, thinly sliced 1 large onion, thinly sliced 1/2 cup tomato puree 1 cup chicken broth 1 tablespoon cornstarch mixed with 3 tablespoons water or broth Salt and pepper
- In a large skillet, heat the oil, sprinkle the chicken with salt and pepper, brown the chicken, and remove from the skillet to a plate.
- Add the garlic, pepper flakes, peppers, and onions, and sauté for 5 to 6 minutes until the peppers and onions are softened.
- Add tomato puree and chicken broth. Nestle the chicken into the sauce, cover, and simmer for 20 to 30 minutes, until the chicken is cooked through. Remove the cover from the skillet, add the cornstarch mixture to the sauce, and bring to a boil until thickened. Season the sauce with salt and pepper and serve over pasta, rice, or polenta.
Old Fashioned Pot Roast
Serves 6
Salt and pepper 3 garlic cloves, minced 2 teaspoon dried thyme ¼ cup extra virgin olive oil 4 pounds beef chuck roast, cut into 1-inch pieces 2 cups of thinly sliced onion 4 medium Nantes carrots, peeled and cut into 1-inch pieces (about 2 cups) ¼ cup unbleached all-purpose flour 2 cups red wine 2 cups beef broth 2 bay leaves 1-pound Upstate abundance potatoes, scrubbed and cut into 1-inch pieces ½ pound yellow wax beans, ends trimmed, and cut into 1-inch pieces salt and ground black pepper
- In a large bowl, combine the salt and pepper, garlic, thyme, and olive oil. Add the beef and toss to coat.
- Preheat the oven to 300 degrees. In a large Dutch oven (7-quart), over medium high heat, brown the meat, in small batches, removing the beef to a plate when it is browned. When the meat is browned add the onion to the pan, and sauté for 2 to 3 minutes, until softened. Add the carrots and flour and stir to blend. Cook the flour for 2 minutes.
- Add the wine, beef broth, bay leaves, potatoes, and beans. Season the broth with salt and pepper and bake covered for 2 hours, until the meat is tender.
- Remove any excess fat from the stew, remove the bay leaves, and serve.
Orange and Fennel Salad
Serves 4
1 fennel bulb, wispy ends trimmed, and thinly sliced 4 Valencia oranges, peel and pith removed, and sliced ¼ cup red wine vinegar ½ cup extra virgin olive oil ¼ cup finely chopped oregano Salt and pepper ¼ cup pomegranate arils for garnish
- Arrange the oranges and fennel in an alternating pattern on a serving platter. Whisk together the vinegar, oil, and oregano together.
- Season with salt and pepper and pour over the salad. Garnish with pomegranate arils, serve at room temperature.
Orange Glazed Chicken
Serves 6
6 chicken breasts, skin and bones removed Salt and pepper 2 tablespoons extra virgin olive oil 1/4 cup finely chopped onion 1 garlic clove, minced 1/4 cup maple syrup 3 tablespoons orange juice 2 teaspoons Dijon mustard 1 teaspoon grated orange zest 1/2 teaspoon dried thyme 1 Valencia orange, peel and pith removed; sliced 1/2-inch thick
- Sprinkle the chicken with salt and pepper. Heat the oil in a skillet and brown the chicken on both sides (about 3 minutes per side) Remove to a plate, add the onion and garlic to the pan, and sauté for 1 minute. Add the remaining ingredients and whisk to blend. Add the chicken back to the pan, and simmer for 5 to 6 minutes, until the chicken is cooked through, and the sauce is reduced.
- Serve the chicken in a pool of sauce garnished with sliced oranges.
Traditional French Breakfast Radish with Baguette
Serves 4 to 6
1 baguette, thinly sliced on the diagonal Unsalted French butter or Kerry gold, softened 1 bunch breakfast radishes, tops removed, ends trimmed, and thinly sliced on a mandoline Fleur de Sel
- Spread a thin layer of butter onto the baguette slices top with radishes and sprinkle with fleur de sel.
Potatoes Boulangerie
Serves 4
½ pound thick cut bacon, cut into ½-inch pieces ¼ cup unsalted butter 1 large sweet yellow onion, cut in half and thinly sliced in ½-moons 1 teaspoon sugar 2 teaspoons fresh thyme, chopped 1-pound Upstate abundance potatoes, sliced thin on a mandoline or in a food processor 1 ½ cups chicken or vegetable broth Salt and pepper
- Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, cook the bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of the bacon fat, melt the butter, add the onions, sugar, and thyme, and sauté the onions until they are golden brown, about 15 minutes.
- Add the potatoes to the onions in the skillet and toss to coat with the onion mixture.
- Add 1 cup of the broth and simmer for 5 minutes.
- Add the remaining broth, and reserved bacon, stir to blend.
- Transfer the mixture to the prepared pan, cover with aluminum foil, and bake for 45 minutes. Remove the foil and bake another 15 to 20 minutes until the top is golden brown. Allow to rest for 10 minutes before serving.
French Potato Salad
Serves 4
1-pound upstate abundance potatoes 1/4 cup finely chopped torpedo onion, or red onion 1/3 cup or so extra-virgin olive oil 2 cloves garlic, minced 3 to 4 tablespoons white wine vinegar 1 1/2 tablespoons Dijon-style mustard 2 to 3 tablespoons chopped chives 1 tablespoon finely chopped basil, tarragon, or Italian parsley 1/2 teaspoon salt 1/4 teaspoon black pepper
- Put the potatoes into water and bring to a boil. Simmer for 30 to 40 minutes until tender when pierced with the tip of a sharp paring knife.
- Cool the potatoes, then cut into bite sized pieces and add to a salad bowl.
- Sprinkle the onion over the potatoes.
- In a mixing bowl, whisk together the oil, garlic, vinegar, Dijon, chives, and herbs. Season with salt and pepper.
- Pour over the potatoes and onions and toss to coat. Allow to mellow at room temperature for 1 hour before serving. Or, if you are making this ahead, toss with 1/2 of the dressing, then cover and refrigerate the salad and the remaining dressing. Re-toss just before serving.
- The French serve this salad with hard boiled eggs, tuna, vine ripened tomatoes and cooked green beans to form a Salad Nicoise.
Carrot Tart Tatin
Serves 4 to 6
One sheet puff pastry One bunch Nantes 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 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 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 the oven 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.
Apple Fennel Salad with Gorgonzola
Serves 4
One head butter lettuce, washed, spun dry and separated into leaves Four Fuji apples, peeled, cored, and cut into julienne 1 baby fennel bulb, wispy ends removed, cut into julienne 1/2 cup crumbled gorgonzola cheese 1/4 cup apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 cup vegetable oil Salt and pepper
- Put the lettuce leaves onto salad plates.
- In a salad bowl, combine the apples, fennel, and cheese.
- In a small bowl, whisk together the vinegar, mustard, honey, and oil. Season with salt and pepper.
- Toss the apples and fennel with the dressing, and mound into the butter lettuce leaves.
- Drizzle with a bit of the remaining dressing and serve.
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.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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