Farmer’s Market Box October 31st, 2024
This week local produce and featured farms:
- San Marzano Tomatoes – Beylik Family Farms
- Cipollini Onions – Schaner Farms
- Chicory Treviso – The Garden Of
- Herbs Arugula – Tamai Family Farms
- Habanada Chile Peppers – Weiser Family Farms
- Suncrisp Apples – See Canyon Apple Orchards
- Purple Haze Carrots – Weiser Family Farms
- Fennel – Milliken Family Farms
- Meyer Lemons – Rancho Del Sol Organics
- Fuyu Persimmons – Country Rhodes Farms
- Delicata Squash – Tutti Frutti Farm
Farmer’s Market Box Recipes
Habanada Crostini with Meyer Lemon Ricotta
Serves 4 to 6 For the Crostini Makes about 24 pieces One baguette sliced into 1/2-inch pieces 1/2 cup extra virgin olive oil
- 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.
- Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
- Remove from the oven and cool.
- The crostini can be stored at room temperature for 2 days, or frozen for one month.
For the Peppers and Ricotta 2 tablespoons extra virgin olive oil 1 teaspoon grated Meyer lemon zest ½ cup finely chopped cippolini onions ¼ pound Habanada chilies, stem removed, and thinly sliced Salt and pepper 1 cup whole milk ricotta 2 teaspoons Meyer lemon juice 1 teaspoon Meyer lemon zest
- In a sauté pan, heat the oil, add the zest and onions, sauté until the onion begins to soften.
- Add the peppers, season with salt and pepper and sauté until the peppers are softened.
- Combine the ricotta, lemon juice and zest. Refrigerate until ready to serve.
- When ready to serve, spread the crostini with the ricotta, and top with the pepper mixture.
Arugula, Treviso, Apple, and Fennel Salad
Serves 4
1 bunch arugula, washed, spun dry and chopped
½ pound Treviso, washed, spun dry, and chopped
1 cup thinly sliced fennel
1 Suncrisp apple, cored, and thinly sliced into wedges
¼ cup Meyer lemon juice
2 tablespoons honey
2/3 cup extra virgin olive oil
Salt and pepper
- In a large salad bowl, combine the arugula, Treviso, fennel and apple.
- In another bowl, whisk together the lemon juice, honey, and oil. Season with salt and pepper.
- Dress the salad and toss to coat.
- Caterer’s trick for apples: Apples will stay pristine submerged in Sprite. (the citric acid helps to mitigate discoloration)
Lemon Oregano Chicken Wings
Serves 6 to 8
3 pounds chicken wing drumettes 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon sweet paprika 1 cup olive oil 2/3 cup fresh Meyer lemon juice 2 tablespoons red wine vinegar 8 cloves garlic, minced 1 tablespoon dried oregano 2 Meyer lemons, thinly sliced and seeds removed, for garnish
- Preheat the broiler for 10 minutes. Line a rimmed baking sheet with aluminum foil and place a rack on it.
- Rinse the chicken in cold water and drain in a colander and pat dry. Combine 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of paprika and sprinkle over the chicken, toss to coat the chicken wings with the seasonings.
- Place the chicken on the rack, and broil until browned on that side, 5 to 7 minutes. Turn the chicken over and broil until the skin is crisp and golden brown, another 7 minutes. Remove the pan from the oven, remove the rack from the sheet pan, and put the chicken directly onto the sheet pan. Turn off the broiler and preheat the oven to 400°F
- In a medium-size bowl, whisk together the remaining 1 teaspoon of salt, 1/2 teaspoon each of pepper and paprika, the oil, lemon juice, vinegar, garlic, and oregano until blended.
- Pour the mixture over the chicken and return it to the oven. Bake until cooked through, 10 to 15 minutes, basting the chicken once or twice with the sauce.
- Do-Ahead: At this point, you can pour off the sauce into a container, let the sauce and chicken cool, cover separately, and refrigerate for up to 2 days. Gently reheat the sauce and serve the chicken at room temperature or reheat, covered, in a 325°F oven for about 15 minutes.
- Transfer the chicken to a serving dish, cover with foil to keep warm, and transfer the sauce to a saucepan. Bring to a boil and continue boiling on high heat until it reduces a bit, 5 to 7 minutes. Spoon the sauce over the chicken and serve, garnished with the lemon slices.
Meyer Lemon Curd
Makes about 3 cups
1 cup sugar 6 large eggs 1/2 to 2/3 cup Meyer Lemon juice 1/2 cup (1 stick) butter, cut into 1/2-inch cubes
- In a saucepan, combine the sugar, eggs, and lemon juice. Whisk over medium high heat until the mixture thickens. This will take about 10 minutes.
- Remove from the heat, whisk in the butter, and cool.
- Cover and refrigerate for up to 1 month or freeze for up to 3 months.
- Lemon Curd is amazing as a cake filling, spread on toast or English muffins, and of course served with scones.
Meyer Lemon Chicken Orzo Soup
Serves 6
3 tablespoons extra virgin olive oil 4 medium rainbow carrots, thinly sliced 3 celery stalks, cut into small pieces ½ cup finely chopped cippolini onions 2 teaspoons grated Meyer lemon zest 2 teaspoons dried thyme 8 cups chicken broth ¼ cup lemon juice 4 cups shredded cooked chicken 1 cup orzo Salt and pepper
- In a Dutch oven, heat the oil, sauté the carrots, celery, onions, zest, and thyme, until the onions begin to soften.
- Add chicken broth, lemon juice, chicken, and orzo.
- Simmer for 8 to 10 minutes until the orzo is tender.
- Check for seasoning and adjust using salt and pepper.
Roasted San Marzano Tomatoes
Serves 4 to 6
In Italy, when tomatoes aren’t in season, Mama will pull out her roasted tomatoes and use them for pasta sauce, in stews, soups and as a topping for crostini.
1/2 cup extra-virgin olive oil, plus more for drizzling 1 cup coarsely chopped cippolini onion ¾ pound San Marzano tomatoes, cored quarters 4 garlic cloves, thinly sliced Pinch of crushed red pepper 1 teaspoon dried basil Salt
- Preheat the oven to 350 degrees and line a baking sheet with silicone, parchment, or aluminum.
- In a bowl, toss together the oil, onion, tomatoes, garlic, pepper, basil, and salt.
- Spread onto the prepared baking sheet, and roast for 1 hour, until the tomatoes are softened and a bit charred on the edges.
- Remove to a bowl and allow to mellow at room temperature until cooled. The tomatoes can be blended in a food processor or blender and used as pasta sauce, or the tomatoes can be frozen for future use. I like to use them as a topping for crostini, with torn burrata.
Tomato Basil Soup
Serves 6
1/3 cup extra virgin olive oil ½ cup finely chopped cippolini onion 2 garlic cloves, minced 3 tablespoons tomato paste ¾ pound San Marzano tomatoes, cored and chopped 1 teaspoon dried basil 2 cups chicken or vegetable broth ½ cup whole milk ricotta Salt and pepper ¼ cup finely chopped basil
- In a Dutch oven, heat the oil, sauté the onion, garlic, and tomato paste for 2 to 3 minutes until the onion softens. Add the tomatoes and basil and sauté until the tomatoes break down for about 5 minutes.
- Add the broth and bring to a boil. Simmer for 20 minutes.
- Using an immersion blender, puree the soup. Add the ricotta, season with salt and pepper, and add the basil. Serve warm.
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. The jam is delicious on a cheese board.
Radicchio and Sun Crisp Salad
Serves 4 to 6
2 Sun Crisp apples, cored and thinly sliced 1 Tablespoon lemon juice 2 small heads Treviso, torn into small pieces, washed, and spun dry 1/2 cup chopped walnut 1/3 cup dried cranberries 1/3 cup white balsamic vinegar 1/2 cup Extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon celery seed 1 tablespoon honey 1/4 cup crumbled Gorgonzola dolce cheese
- Place apples in a shallow bowl and combine with lemon juice. Cover and set aside.
- Whisk the dressing ingredients together in a small bowl and set aside.
- Combine radicchio, walnuts, and cranberries in a large bowl.
- Pour on dressing and toss well. Add apples with lemon juice and toss again. Top with cheese and serve.
Fennel Gratin
Serves 4
This is a simple side dish to serve with grilled meats, poultry, or seafood.
One fennel bulb, root end trimmed, wispy ends removed, and thinly sliced 1 cup thinly sliced torpedo onion 2 garlic cloves minced Salt and pepper 1 1/2 cups heavy cream 1 cup milk 2 cups shredded Gruyere or imported Swiss 1/2 cup grated Parmigiano Reggiano
- Put the fennel, onion, garlic, salt, pepper, heavy cream, and milk into a large skillet, and bring to a boil.
- Simmer for 5 minutes, the fennel will begin to be tender.
- Transfer the mixture to the gratin dish and sprinkle with the cheeses.
- Bake for 10 to 15 minutes, until the cheese is bubbling and golden brown.
- Allow to rest for 5 to 10 minutes before serving.
French Apple Cake
Serves 6
1/2 cup unsalted butter, melted 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 3/4 cup packed light brown sugar 2 teaspoons pure vanilla extract 3 medium apples, peeled, cored, and chopped Confectioner’s sugar for garnish
- Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
- In a mixing bowl, combine the butter, flour baking powder, salt, eggs, brown sugar, and vanilla extract, stirring to combine. Add the apples and stir until the apples are incorporated.
- Transfer to the prepared pan and bake for 40 minutes until a skewer inserted into the center comes out clean. Allow the cake to rest for 10 minutes, then turn out onto a cake rack to cool completely. Sift confectioners’ sugar over the cooled cake for garnish if desired.
Miso Maple Roasted Delicata Squash
Serves 4 to 6
1 delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices 2 teaspoons sesame oil 1 tablespoon white miso 1 tablespoon maple syrup 2 tablespoons unsalted butter, melted 1 scallion, finely sliced, for garnish Toasted sesame seeds, for garnish
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, toss the squash with the sesame oil, and arrange the squash on the baking sheet in one layer. Roast the squash for 20 minutes. While the squash is roasting, whisk together the miso, syrup, and butter. Drizzle over the squash and toss to coat.
- Roast another 10 to 12 minutes until the squash is bubbling.
- Garnish with scallion and sesame seeds.
Delicata Squash Chips with Blue Cheese Dip
Serves 4
1 delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices ½ cup extra virgin olive oil Salt and pepper Fleur de salt 1 cup mayonnaise 1/4 cup sour cream 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons Worcestershire sauce 1/2 teaspoon Dijon mustard 1/2 teaspoon freshly ground black pepper 1 1/4 cups crumbled blue cheese
- Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment, or aluminum foil.
- In a bowl, combine the squash chips, oil, salt, and pepper. Toss together to coat the chips.
- Spread in one layer on the prepared baking sheet. Roast for 15 to 20 minutes, until crispy.
- Remove from the oven, sprinkle with fleur de sel and remove to a serving plate.
- While the squash is roasting, whisk together the remaining ingredients. (the dip can be refrigerated for up to 5 days) Serve the dip with warm chips.
Fuyu Persimmon Muffins
Makes about 24
2 teaspoons baking soda 3 cups peeled and finely chopped ripe Fuyu persimmons 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar 2/3 cup firmly packed dark brown sugar 2 large eggs 2 teaspoons lemon juice 2 teaspoon vanilla paste or vanilla extract 2 cups all-purpose flour 1 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1 cup chopped walnuts (or pecans or macadamia nuts) 3/4 cup golden raisins
- In a large bowl, stir together the baking soda and the persimmons, and set aside.
- In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
- Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
- Stir in the persimmon mixture, and then stir in the remaining ingredients, beating at a low speed until combined.
- Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
- Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
- The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300-degree oven for about 10 minutes.
Roasted Salmon with Fuyu Persimmon Salsa
Makes about 2 cups
For the Salsa 2 Fuyu persimmons, peeled, and finely diced 1/2 cup finely chopped cippolini onion 1/2 cup finely chopped Italian parsley 1 jalapeno, seeded, and de-ribbed, finely diced 2 tablespoons extra virgin olive oil 3 tablespoons fresh lemon or lime juice Salt and pepper
- In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
- If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.
For the Salmon 2 1/2 pounds salmon filets (other thick fleshed fish can be substituted) 1/2 cup extra virgin olive oil 1 tablespoons Old Bay seasoning 2 tablespoons fresh lemon juice
- Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets into the oil mixture until coated and roast for 10 minutes per inch thickness, or until the fish registers 155 degrees on an instant read thermometer.
- Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.
Fuyu Persimmon Salad
Serves 6
This salad lends itself to your own interpretation; if you have pomegranate arils, add them for color, if you would like to switch out the cheese, goat, or diced fresh mozzarella will work well here.
1/4 cup rice vinegar 2 tablespoons apple cider or juice 2 tablespoons honey 1 tablespoon Dijon mustard ¼ cup finely chopped cippolini onion 2/3 cup vegetable oil Salt and pepper 1 bunch arugula, washed, spun dry and chopped 3 Fuyu persimmons, peeled, pitted, and thinly sliced 2 Sun Crisp apples, cored, and thinly sliced 1 cup toasted pecans 1 cup crumbled gorgonzola
- In a small bowl, whisk together the vinegar, apple cider, honey, mustard, onion, and oil. Season with salt and pepper. The dressing will keep in the refrigerator for up to 1 week.
- In a salad bowl, combine the Salanova, persimmons, pears (or apples) and toss with some of the dressing.
- Add the pecans and gorgonzola and toss again.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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