Farmer’s Market Box October 24th, 2024
This week’s local produce and featured farms:
- Purple Brussels Sprouts – Two Peas in a Pod
- Black Kale – Tamai Family Farms
- Japanese Sweet Potatoes – Milliken Family Farms
- Japanese Eggplant – Her Produce
- Calabrian Chile Peppers – Weiser Family Farms
- Salt and Pepper Cucumbers – Weiser Family Farms
- Chupon de Malinalco Tomatillos – Weiser Family Farms
- Purple Round Radish – JR Organics
- Nantes Carrots – Weiser Family Farms
- Winesap Apples – See Canyon Apple Orchards
- Star Ruby Grapefruit – Polito Family Farms
Farmer’s Market Box Recipes
Roasted Purple Brussels Sprouts
Serves 2-4
1/3 cup extra virgin olive oil 3 garlic cloves, sliced ½ pound purple brussels sprouts, quartered Salt and pepper ¼ cup aged balsamic vinegar
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
- In a bowl, toss together the oil, garlic, sprouts, salt, and pepper.
- Spread onto the baking sheet in one layer.
- Roast for 12 to 15 minutes, until the sprouts are tender, and begins to char around the edges.
- Transfer the sprouts to a serving dish, and drizzle with aged balsamic vinegar for serving.
Kale and Brussels Sprout Salad
Serves 4
1 bunch kale, tough stems removed and finely chopped ¼ teaspoon salt ½ pound purple Brussels sprouts ¾ cup shredded Parmesan cheese ¾ cup dried cranberries ½ cup toasted chopped walnuts or pecans
For the Dressing ¼ cup extra virgin olive oil ⅓ cup fresh lemon juice about 1 1/2 medium lemons 2 teaspoons Dijon mustard 1 teaspoon pure maple syrup ¾ teaspoon kosher salt ¼ teaspoon ground black pepper
- Place the kale in a large bowl. Sprinkle with the salt and massage the kale.
- Shred the Brussels sprouts either with the chopping blade of a food processor, or thinly slice them. Add the sprouts to the kale in the salad bowl, and toss.
- In a mixing bowl, stir together the dressing ingredients: oil, lemon juice, Dijon, maple syrup, salt, and pepper. Pour half of the dressing over the salad, then toss to combine.
- Sprinkle the Parmesan, cherries, and chopped nuts over the top, then lightly toss again. Drizzle with additional dressing as desired.
- Cook’s Note: If you have pomegranate arils, you can sub those for the dried cranberries.
Kale Pesto
Makes about 2 cups
1 bunch kale, stems removed (about 4 cups roughly chopped leaves) 2 garlic cloves 1 cup pistachios or almonds 1/4 cup fresh basil leaves 1/2 cup olive oil, plus more for the container 1/4 cup lemon juice 1/2 teaspoon fine sea salt, plus more for seasoning Freshly ground black pepper 1 cup grated Parmesan cheese
- In a food processor, combine the kale, garlic, pistachios, basil, olive oil, lemon juice, salt, and pepper to taste. Process at high speed until the mixture is smooth. If you need to loosen the texture, add a teaspoon or two of water and continue to process. Add the Parmesan and blend until fully incorporated. Taste for seasonings and add more salt and pepper to taste.
- Place in a small bowl or glass jar, cover the top with a thin layer of olive oil, seal, and refrigerate for up to 5 days, or freeze for up to 3 months.
Tomatillo Sauce
Makes about 3 cups
2 teaspoons vegetable oil 1 cup finely chopped onion 3 medium cloves garlic, minced 1/2-pound tomatillos, husks and stems removed; each tomatillo quartered (about 1 1/2 cups) 3 large jalapeño chiles, seeded and coarsely chopped 1 teaspoon granulated sugar ½ teaspoon salt 1/3 cup water
- Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar, and salt; cook, stirring constantly, until fragrant, about 30 seconds.
- Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes.
- Transfer mixture to blender and puree until smooth, about 30 seconds; set aside.
- At this point, the sauce can be cooled, covered, and refrigerated until ready to use. It will keep in the refrigerator for up to 4 days or can be frozen for 2 months. The sauce is delicious used for enchiladas, or quesadillas.
Tomatillo Ranch Dressing
Makes about 1 ½ cups
¼ pound tomatillos, husks and stems removed, rinsed well, dried, and quartered ⅔ cup coarsely chopped fresh cilantro leaves and stems ⅔ cup mayonnaise 1 jalapeño Chile, stemmed and chopped 2 tablespoons minced fresh chives 1 tablespoon chopped fresh dill 1 teaspoon granulated garlic Salt and pepper
- Combine all the ingredients in a blender, and puree. Season with salt and pepper.
- Pour into an airtight container and refrigerate for at least 2 hours, or up to 4 days. Shake well to recombine before using.
Sriracha Japanese Eggplant
Serves 4
1/4 cup soy sauce 2 tablespoons rice wine vinegar 2 tablespoon rice wine (Mirin) 1 tablespoon brown sugar 5 drops Sriracha 1 tablespoon cornstarch 2 tablespoons vegetable oil 3 garlic cloves, minced 2 teaspoons ginger, minced 1/2 cup finely chopped scallions (about 4) 1-pound Japanese eggplant, stem end removed, and thinly sliced 1 tablespoon sesame oil 2 tablespoons sesame seeds
- In a small bowl, whisk together the soy sauce, vinegar, Mirin, sugar, Sriracha and cornstarch. Set aside.
- In a large skillet, heat the oil, swirl the garlic, ginger and 1/4 cup of the scallions in the oil.
- Add the eggplant and cook until it begins to color and soften.
- Add the sauce and stir until the mixture is thickened.
- Serve garnished with the reserved scallions, a drizzle of sesame oil and sesame seeds.
- Serve this warm or at room temperature.
Grilled Japanese Eggplant Pasta Salad
Serves 4 to 6
One-pound fusilli, farfalle, large shell, or rigatoni pasta, cooked 3 minutes short of al dente 1-pound Japanese eggplant, stem end removed, and sliced in half lengthwise Extra virgin olive oil Salt and pepper 1 cup finely chopped lipstick pepper 1/4 cup finely chopped scallions, using the white and tender green parts 1 cup finely chopped, cored, Roma tomato 1/3 cup red wine vinegar 2 tablespoons lemon juice 1 teaspoon grated lemon zest 1 teaspoon dried oregano 1 tablespoon sugar 1/2 cup extra virgin olive oil 2 tablespoons vegetable oil 1/2 cup crumbled ricotta Salata 1/4 cup finely chopped Italian parsley Salt and pepper
- Put the cooked pasta into a serving bowl and set aside.
- Preheat a broiler or gill, brush the cut side of the eggplant with oil, season with salt and pepper and grill cut side up until the eggplant is golden brown. Remove from the grill, and allow it, before cutting into 1/2-inch dice.
- Add the eggplant, pepper, scallions, and tomato to the pasta.
In a small bowl, whisk together the vinegar, lemon juice, zest, oregano, sugar, and oils. - Pour over the pasta salad and toss to coat.
- Add the ricotta Salata and parsley and toss again.
- Season with salt and pepper and serve at room temperature.
Soy Glazed Japanese Sweet Potatoes
Serves 4
1-pound Japanese sweet potatoes 2 tablespoons soy sauce 1 ½ tablespoons sesame oil 1 tablespoon pure maple syrup ½ teaspoon garlic powder ¼ teaspoon red chili flakes 1 tablespoon sesame seeds for garnish 2 tablespoons sliced scallions for garnish Cook Mode Prevent your screen from going dark
- Preheat oven to 375 F.
- Wash the sweet potatoes and slice into thin wedges.
- Arrange sweet potato wedges in a 9 x 13-inch baking dish.
- In a small bowl, mix together soy sauce, sesame oil, maple syrup (optional), garlic powder, and red chili flakes.
- Drizzle the sesame soy glaze over the sweet potato wedges and toss to coat.
- Sprinkle with sesame seeds and place in the oven. Bake for 35-40 minutes, until tender and golden brown.
- Remove from oven, sprinkle with sliced scallions, and serve immediately.
Paccheri with Sauteed Shrimp with Calabrian Chiles
Serves 4 to 6
½ pound Calabrian chili peppers, stem removed, and seeded (if you would like a bit of heat leave the seeds) 2 garlic cloves 1 bunch fresh basil 1 tablespoon honey Zest from 1 lemon 1 tablespoon lemon juice 1/2 cup extra virgin olive oil ½ cup dry white wine or dry vermouth 1-pound large shrimp, tails on, cleaned, peeled & deveined One pound Paccheri, cooked 2 minutes short of al dente 8 ounces burrata, torn Fresh basil leaves for garnish
- In a food processor, pulse chili peppers, garlic, basil, honey, and zest, lemon juice, and olive oil in a food processor. Once finely minced, add the olive oil in a slow, steady stream on a low speed.
- In a large skillet, heat the pepper mixture, cooking over a medium high heat until the mixture is fragrant. Add the wine and bring to a boil. Season with salt and pepper.
- Add shrimp and sauté for 2 minutes on each side or until just opaque. Add the pasta and toss to coat in the sauce.
- Plate the pasta, and garnish with torn burrata and fresh basil leaves.
Chicken with Calabrian Peppers
Serves 4-6
6 chicken thighs, bones removed, skin on Salt and pepper 3 tablespoons extra virgin olive oil 4 garlic cloves, sliced 1 cup thinly sliced onion 2 teaspoons dried rosemary 2 cups thinly sliced Calabrian chiles, stemmed and seeded ½ cup dry red wine One 14.5 ounce can chopped tomatoes and their juice Salt and pepper 2 tablespoons finely chopped fresh oregano 2 tablespoons finely chopped Italian parsley
- Dry the chicken and season them with salt and pepper.
- In a large skillet, heat 1 tablespoon of oil, and brown the chicken on all sides. Remove to a plate, and cover with aluminum foil.
- In the same skillet, heat the oil, add the garlic, onion, and rosemary, and sauté till the onions begin to soften.
- Add the chilies, and sauté for 4 to 5 minutes until they begin to soften
- Add the wine and bring to a boil. Add the tomatoes and the chicken to the skillet, turning the chicken into the sauce.
- Cover and simmer for 30 minutes until the chicken is cooked through (165 degrees on an instant read meat thermometer) Season the sauce with salt and pepper, stir in the oregano and parsley and serve.
- This dish is delicious over polenta, rice, or pasta.
Black Rice and Vegetable Salad
Serves 4 to 6
1 ½ cups forbidden rice (or wild rice)
1 cup finely chopped Calabrian chiles (seeded)
1 ½ cups Salt and Pepper cucumbers, cut into ½-inch dice
1 cup julienne purple round radish
1 cup shredded Nantes carrots.
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup orange juice
2 tablespoons rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
Salt and pepper
- Rinse the rice and put into 2 ¾ cup of water. Bring to a boil, and simmer, partially covered for 25 to 30 minutes until tender. Cool the rice in a salad bowl.
- When the rice is cool, add the chilies, cucumbers, radish, and carrots.
- In a small bowl, whisk together the oil, soy sauce, juice, vinegar, sugar, ginger, and garlic.
- Pour over the salad and toss to coat. Serve the salad at room temperature.
Bistro Carrot Salad
Serves 4 to 6
1 pound Nantes carrots, coarsely shredded 1/2 cup finely chopped torpedo onions, using the red and tender green parts 3 tangerines, peeled, separated into segments, and chopped 3 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- In a bowl, combine the carrots, scallions, and tangerines.
- 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.
Asian Pickled Vegetables
Makes about 1 quart
One bunch purple radish, trimmed and cut into julienne One bunch Nantes Carrots, trimmed and cut into julienne 1 cup Calabrian chiles, thinly sliced 2 cups Salt and pepper cucumbers, scrubbed, and thinly sliced 1 red onion, thinly sliced into 1/2 moons 1 cup unseasoned rice wine vinegar 1/2 cup sugar 1 tablespoon salt Few drops of Sriracha (optional) 1/4 cup finely chopped cilantro or Italian parsley
- In a bowl, combine the ingredients, cover, and refrigerate overnight. Drain the marinade and refrigerate for up to 5 days. Serve on sandwiches, or with Asian main courses.
Chicken Sausages with Apples and Cheesy Grits
Serves 4
3 cups chicken broth 1 cup whole milk 4 tablespoons unsalted butter, divided 1 teaspoon table salt, divided 1 cup quick-cooking grits 1 ½ cups shredded smoked Gouda cheese 1½ pounds cooked chicken-apple sausages 2 Winesap apples, cored and cut into ¾-inch pieces 2 shallots, chopped 2 teaspoons sugar 1 teaspoon lemon juice
- Bring broth, milk, 2 tablespoons butter, and ½ teaspoon salt to simmer in large saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5 to 7 minutes. Off heat, whisk in gouda. Cover and set aside.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add sausages and cook, until heated through and browned on all sides, about 5 minutes, transfer to plate and cover with foil.
- Melt the remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add apples, shallots, sugar, and remaining ½ teaspoon salt and cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in lemon juice. Serve with grits and sausages.
Apple Crumble Bars
Serves 6 to 8
For the Crumble 3 cups all-purpose flour 1 1/2 cups brown sugar 3/4 cup unsalted butter softened
- Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
- In a mixing bowl, combine the ingredients, and blend together until it forms crumbs.
- Press half of the mixture evenly into the pan. Bake for 15 to 20 minutes until golden brown.
For the Apple Mixture 5 large eggs 1 1/2 cups brown sugar 1 teaspoon ground cinnamon 5 Winesap apples, peeled, cored, and cut into 1/4-inch dice 1 cup chopped pecans
- While the crust is baking, combine the eggs, sugar, cinnamon, and apples, in a mixing bowl.
- Pour over the hot crust, sprinkle the mixture with the remaining crumble and the pecans.
- Bake another 20 to 25 minutes until the crust is golden, and the filling is bubbling. Allow to cool completely before cutting into squares.
Pan Roasted Salmon with Grapefruit Sauce
Serves 6
For the Salmon 2 1/2 pounds salmon filets 1/3 cup extra virgin olive oil 1 teaspoon Old Bay Seasoning
- Preheat the oven to 400 degrees.
Put the salmon into a baking dish. - Combine the oil and Old Bay and pour into the baking dish. Turn the fish to coat.
- Roast the fish for 10 minutes per inch of thickness, or until it reaches 160 degrees on an instant read thermometer.
For the Grapefruit Sauce Two Oro blanco grapefruit (or two star ruby grapefruit) 2 tablespoons unsalted butter 2 scallions, finely chopped using the white and tender green parts 1/2 teaspoon finely grated ginger 1 tablespoon honey 2 to 3 tablespoons grapefruit juice 2 tablespoons finely chopped basil Salt and cayenne to taste
- Remove the peel and pith from the grapefruit, segment the grapefruit and set aside. Squeeze the sections to get 2 to 3 tablespoons of grapefruit juice.
- In a small skillet, heat the butter, add the scallions and ginger, and sauté for 2 minutes.
- Add the honey and grapefruit juice, and simmer for 2 minutes until the mixture reduces a bit.
- Add the reserved grapefruit segments, and basil. Season with salt and cayenne and serve warm over the fish.
Star Ruby Grapefruit Curd
Makes about 3 cups
1 1/4 cup sugar 6 large eggs 1/2 cup fresh Star ruby grapefruit juice 1/2 cup chilled butter, cut into 1/2-inch cubes
- In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
- Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
- Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
- Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.
Red Grapefruit Sangria
Serves 6
1 750 mL bottle Riesling 1 cup grapefruit juice 1/2 cup simple syrup** 1 1/2 cups sliced strawberries 1 grapefruit, cut into thin slices 1 750mL bottle Prosecco (or a dry champagne)
- In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries, and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
- When ready to serve, put a slice of grapefruit 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.
- 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.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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