Farmer’s Market Box November 14th, 2024
This week’s local produce and featured farms:
- Leeks – Milliken Family Farms
- Fennel – Milliken Family Farms
- Jimmy Nardello Chile Peppers – Weiser Family Farms
- Purple Daikon Radish – Weiser Family Farms
- Japanese Sprouting White Cauliflower – Her Produce
- Broccoli Spigarello– Weiser Family Farms
- Upstate Abundance Potatoes – Row 7 Seeds
- Nantes Carrots – Weiser Family Farms
- Splendor Apples – See Canyon Apples Orchards
- Star Ruby Grapefruit – Polito Family Farms
- Kieffer Pears – Terry Ranch
Farmer’s Market Box Recipes
Cauliflower Cheddar Soup
Serves 6
6 strips bacon, cut into 1/2-inch dice 1/2 cup finely chopped sweet onion 2 carrots, finely chopped 2 ribs celery, finely chopped 2 garlic cloves, minced ½ pound sprouted cauliflower, chopped One 12-ounce bottle dark ale 1 ½ cups chicken or vegetable stock 1 bay leaf Few drops Tabasco or Frank’s hot sauce 1 tablespoon Dijon mustard 1 1/2 cup shredded sharp white cheddar cheese
- In a Dutch oven, cook the bacon until crisp and remove from the pan.
- Add the onion, carrots, celery, and garlic to the pan. Sauté until the onion is softened.
- Add cauliflower, ale, stock, bay leaf, Tabasco, and mustard. Simmer for 10 to 15 minutes until the cauliflower is tender. Remove from the heat, add the cheese, and stir until it melts. Season with salt and additional Tabasco. Serve garnished with bacon.
- Cook’s note: Some recipes have you puree the soup after adding the cheese, I tend to like the texture the vegetables add to the soup, but it’s really a personal choice.
Spicy Stir-Fried Sprouting Cauliflower
Serves 4
1 tablespoon dark soy sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon honey ¼ cup vegetable stock or water 1 teaspoon cornstarch 3 tablespoons vegetable or canola oil ½ pound cauliflower sprouting cauliflower 2 cups thinly sliced Nantes carrots 2 wholes dried chiles de arbol 2 garlic cloves, finely chopped 1 (1/2-inch) piece of ginger, peeled and thinly sliced ⅓ cup roasted peanuts 2 scallions, white and green parts, finely sliced Steamed rice, to serve
- In a small bowl, whisk together the dark soy sauce, soy sauce, vinegar, honey, vegetable stock or water, and cornstarch. Set aside.
- Heat wok or skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower and toss for 1 minute. Stir fry for 2 minutes, tossing the cauliflower until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
- In the same wok or skillet, add the remaining 1 tablespoon of oil, along with the carrots and toss for 1 minute, then add the dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan.
- Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve over steamed rice.
Potato Leek Soup
Serves 6
This French classic can be served hot or cold.
2 tablespoons unsalted butter 2 leeks, finely chopped using the white and tender green parts 1 pound Satina potatoes, peeled and coarsely chopped 6 cups vegetable or chicken broth Salt and pepper 1 cup heavy cream 1/4 cup chopped chives for garnish
- In a Dutch oven, heat the butter, and sauté the leek for 5 to 6 minutes, until they begin to turn translucent.
- Add the potatoes and toss in the butter and leek mixture.
- Add the broth and bring to a simmer.
- Simmer for 10 to 15 minutes until the potatoes are tender.
- Season with salt and pepper.
- Puree the soup with an immersion blender.
- Add the cream, and season again with salt and pepper.
- Serve the soup hot or cold garnished with chopped chives.
Pasta with Leeks
Serves 4 to 6
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water 1/4 cup unsalted butter 2 tablespoons extra virgin olive oil 2 cups finely chopped leeks, using the white and tender green parts Salt and pepper 1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth) 1/2 cup creme fraiche 1/4 cup finely chopped Italian parsley 1 cup grated Parmigiano Reggiano
- In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and sauté for 5 minutes, until the leeks are wilted, and turning translucent.
- Add the wine, and simmer to reduce the wine by half. Remove from the heat, and whisk in the crème fraiche and parsley.
- Add the pasta to the skillet and toss to coat. Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce. Serve garnished with the remaining cheese.
Braised Chicken with Leeks
Serves 6
2 medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon extra-virgin oil 2 1/2 tablespoons unsalted butter 1/2 cup ruby port 1/3 cup chicken broth 1/3 cup heavy cream
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat the chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
Potato, Bacon, and Egg Quiche
Serves 6
1-pound Upstate abundance potatoes, scrubbed Salt and pepper 8 slices thick cut bacon, chopped (about 2 cups) 1 cup finely chopped leek 3 cups loosely packed roughly chopped fresh arugula 1 tablespoon chopped fresh thyme 2 cup shredded fontina cheese 4 large eggs 1/4 cup heavy whipping cream 1 tablespoon Dijon mustard Few drops Tabasco
- Preheat the oven to 400°F. Bring potatoes, 2 tablespoons of salt, and enough water to cover by 1-inch in a medium saucepan to a boil over high, undisturbed. Reduce heat to medium; cook, undisturbed, until potatoes are very fork tender, a, cook until the potatoes are tender, about 25 minutes. Drain well.
- While potatoes cooking, cook the bacon in a large nonstick skillet over medium-high, stirring occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a paper towel lined plate; set bacon aside. Reserve 2 tablespoons bacon drippings
- Do not wipe the skillet clean. Heat 1 tablespoon of the reserved drippings in the same skillet over medium-high; add onion to reserved drippings; cook, stirring occasionally, until tender, about 3 minutes. Add arugula, thyme, and 1/4 teaspoon of the salt: cook, stirring constantly, until wilted, about 1 minute. Remove from heat; set aside.
- Coat a 9-inch round cake pan with non-stick cooking spray. Place drained potatoes in an even layer; using a flat bottom measuring cup, press potatoes firmly into the bottom and about 1-inch up the sides of the cake pan. Sprinkle 1 cup of the cheese and half of the cooked bacon (about 1/2 cup) in an even layer over the bottom of potato crust. Place onion-arugula mixture in even layer over cheese, sprinkle with remaining 1 cup cheese and cooked bacon (about 1/2 cup); set aside.
- Whisk together eggs, cream, Dijon mustard, and Tabasco in a large bowl until frothy, about 30 seconds. Pour egg mixture over filling pie plate. Carefully transfer to oven. Bake in preheated oven until the filling is set and an instant-read thermometer registers 160°F, about 25 minutes. Let cool slightly on the wire rack, about 15 minutes. Garnish with thyme and freshly ground black pepper.
Spigarello Mac and Cheese
Serves 8
For the Topping 1 garlic clove, minced 3 Tbs. unsalted butter, melted 2 cups coarse fresh breadcrumbs Salt and freshly ground black pepper 2 Tbs. finely grated Parmigiano-Reggiano or pecorino 2 tablespoons finely chopped Italian parsley
- Combine the ingredients in a small bowl and set aside while making the mac and cheese.
For the Macaroni 4 Tbs. unsalted butter 2 Tbs. olive oil 2 garlic cloves, minced 1/2 cup finely chopped onion 1/4 cup all-purpose flour 2 cups chicken or vegetable broth 11/2 cups whole milk 2 cups finely shredded Italian Fontina cheese 3/4 cup crumbled soft goat cheese A few drops Tabasco, salt to taste 1-pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente 1 bunch spigarello, finely chopped
- Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spigarello, and sauté for 2 to 3 minutes until wilted.
- Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
- Whisk in the cheeses, and season with Tabasco and salt.
- Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
- Transfer to the prepared baking dish and spread the topping over the top of the casserole.
- Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
- Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.
Spigarello with Pasta and Breadcrumbs
Serves 6
1/4 cup extra virgin olive oil 2 garlic cloves, sliced 1/4 cup chopped onion 1 bunch curly spigarello, tough stems removed, and cut into 1/2-inch ribbons Salt and pepper 1/4 cup hot pasta water 1 pound farfalle, or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water
- In a large skillet, heat the oil, and sauté the garlic and onion for 3 to 4 minutes until the onion is softened.
- Add the spigarello and season with salt and pepper. Add a bit of the pasta water and sauté the greens until they are wilted. Season with salt and pepper again, if needed.
- Add the cooked pasta to the skillet and toss to coat.
- Plate the pasta, and sprinkle with the breadcrumbs.
- Serve immediately.
For the Breadcrumbs 2 tablespoons extra virgin olive oil 1 garlic clove, minced 3/4 cup dry breadcrumbs 1/4 cup grated Pecorino Romano
Grapefruit Bars
Makes about 16
1/2 cup toasted slivered almonds 2 1/3 cups all-purpose flour, divided 1/2 cup powdered sugar, plus additional for garnish 1 tablespoon grapefruit zest 1 cup cold salted butter, cut into small cubes 6 large eggs 2 1/4 cups granulated sugar 3/4 cup fresh red grapefruit juice 1 1/2 teaspoon baking powder 1/4 teaspoon salt
- Preheat oven to 350°F. Coat the inside of a 13- x 9-inch pan with non-stick cooking spray.
- Pulse almonds, 2 cups of flour, 1/2 cup powdered sugar, and zest in a food processor until almonds are finely chopped and mixture is combined, about 5 pulses.
- Add butter, and pulse until mixture is crumbly, about 10 pulses. Press mixture evenly onto the bottom of prepared pan.
- Bake in preheated oven until lightly browned, 18 to 22 minutes.
- Meanwhile, whisk eggs in a large bowl until smooth, whisk in granulated sugar, and juice.
- Stir together baking powder, salt, and the remaining 1/3 cup flour in a small bowl: whisk into egg mixture. Pour mixture over hot baked crust. Return to the oven, and bake until the filling is set, 24 to 26 minutes.
- Immediately cut into squares, then cool in the pan. Garnish with confectioner’s sugar and serve the squares at room temperature. Any leftover squares can be refrigerated for a few days, or frozen for up to 4 months.
Carrot Breakfast Cake
Serves 8
This cake is a standout for breakfast or brunch; I’ve even made it gluten free using King Arthur Flour’s gluten free flour or Cup4Cup.
¾ cup canola oil ½ cup firmly packed light brown sugar ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla paste or extract 1 cup all-purpose flour 1½ teaspoons ground cinnamon ½ teaspoon baking powder ¼ teaspoon salt 1 cup shredded carrot ½ cup drained crushed pineapple ½ cup chopped pecans ½ cup sweetened flaked coconut
- Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
- Bake for 25 minutes.
- Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
For the Crumble ½ cup sweetened flaked coconut ⅓ cup chopped pecans 1½ tablespoons firmly packed light brown sugar 1 tablespoon all-purpose flour 2s tablespoons unsalted butter, melted
- In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.
Bruschetta with Jimmy Nardello Peppers
Serves 4
For the Bruschetta 1 baguette, sliced 1/2-inch thick Olive oil 2 garlic cloves
- Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
- Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub it with the garlic clove. Allow it to cool.
- Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.
For the Peppers and Assembly 3 tablespoons extra virgin olive oil 1/2-pound Jimmy Nardello peppers 2 garlic cloves, sliced 1/4 cup finely chopped Italian parsley Salt and pepper Whole milk ricotta cheese (about 1/2 cup) Aged balsamic vinegar
- Slice the peppers half lengthwise, keeping the seeds.
- Heat olive oil in a large frying pan over medium-low heat. Add peppers to the frying pan. Cook 6-8 minutes, stirring often, until slightly wilted and blistered. Remove from the heat.
- Add the garlic and parsley to the peppers and stir. Season with salt and pepper.
- Spread the bruschetta with some of the ricotta. Top with peppers, and drizzle with balsamic vinegar.
Roasted Pepper Salad
Serves 4
This salad is delicious on a baguette or as a topping for a sandwich or burger.
½ pound Jimmy Nardello peppers, stem end removed, and cut in half lengthwise ½ cup extra virgin olive oil 3 garlic cloves, sliced Salt and pepper Aged balsamic vinegar
- Preheat the oven to 350 degrees, and line a baking sheet with silicone or aluminum foil.
- Arrange the peppers on the baking sheet, pour the oil over the peppers, arrange the garlic amongst the peppers, and season with salt and pepper.
- Roast the peppers for 20 to 30 minutes until tender.
- Pour the contents of the baking sheet into a bowl and allow it to mellow at room temperature.
- Stir in ¼ cup of balsamic vinegar, taste for seasoning and adjust.
- Serve at room temperature.
Pear Upside Down Cake
Serves 6 to 8
3 tablespoons unsalted butter 1/3 cup firmly packed brown sugar 2 to 3 medium firm-ripe Kieffer pears, peeled, cored, and thinly sliced
- Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
- In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
- Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.
For the Cake 1/2 cup unsalted butter, softened 1 cup packed light brown sugar 2 large eggs 1 1/2 cups all-purpose flour 1-3/4 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/2 cup whole milk 1-1/2 tsp. vanilla paste or extract
- In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
- Stir in the milk and vanilla and beat until smooth.
- Carefully pour over the pears in the baking dish.
- Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
- Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.
Asian Pickled Vegetables
Serves 4 to 6
1 bunch purple daikon, removed, and cut into julienne 3 to 4 Nantes carrots, cut into julienne (1 1/2 cups) 1 leek, finely chopped on the diagonal, using the white and tender green parts 1/4 cup finely chopped cilantro, Italian parsley, or basil 1/4 cup rice vinegar 1/4 cup sugar 1 teaspoon fish sauce
- In a bowl, combine the vegetables.
- In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
- Pour over the vegetables and toss to coat. Allow to stand for 2 hours at room temperature or refrigerate overnight.
Curried Carrot Soup
Serves 4
2 tablespoons unsalted butter 1/2 cup finely chopped onion 1 teaspoon sweet curry powder 1 bunch Nantes 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.
Mom’s Apple Pie Cake
Serves 6 to 8
1 pound splendor apples, cored, peeled, and thinly sliced 2 teaspoons ground cinnamon 2 tablespoons sugar 2 teaspoons fresh lemon juice
- To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
Batter 1 1/2 cups (3 sticks) unsalted butter or margarine, melted 2 cups unbleached all-purpose flour 2 cups sugar 2 large eggs 1 1/2 cups pecan halves
- Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
- To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
- Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
- Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Pear Mascarpone-Stuffed French Toast w/ Spiced Pear Syrup
Serves 8 to 10
For the Pear Sauce This sauce is equally delicious on cake, or over ice cream
1/4 cup unsalted butter 1/2 cup firmly packed brown sugar 1 pound firm pears, peeled, cored, and diced 1 cup pear nectar 1/2 teaspoon ground cinnamon Pinch ground nutmeg
- In a large skillet heat the butter and sugar, until the sugar melts.
- Add pears, nectar, cinnamon and nutmeg.
- Simmer until the pears are softened. Set aside. If you are making this ahead it will keep in the refrigerator for up to 5 days or freeze for 2 months.
For the French Toast 1/2 cup light brown sugar 1 teaspoon ground ginger 2 to 3 ripe pears, peeled, cored, and sliced 6 large eggs 1 cup heavy cream 1/2 cup granulated sugar 1/8 teaspoon ground nutmeg 2 tablespoons brandy 6 cups torn challah or egg bread 1 cup mascarpone cheese 1/4 cup cinnamon sugar
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a bowl whisk together the brown sugar, ginger, pears, eggs, cream, granulated sugar, nutmeg, and brandy.
- Add the challah or egg bread and press down to soak the bread.
- Transfer half of the mixture to casserole dish. Spread the mascarpone on the bread mixture, and top with the remaining bread mixture. Sprinkle with the cinnamon sugar, cover, and refrigerate at least 8 hours, or overnight.
- Preheat the oven to 350 degrees. Allow the casserole to come to room temperature, set onto a baking sheet to catch any drips and bake covered for 30 minutes, uncover, and bake another 15 minutes until the casserole is puffed and golden. Allow to rest for 15 minutes to set up, serve in a pool of warm pear sauce.
Fennel and Grapefruit Caprese
Serves 4
1 fennel bulb, wispy ends removed and thinly sliced on a mandoline 2-star ruby grapefruit, peel and pith removed, and sliced ½-inch thick into ½ moons 8 ounces fresh mozzarella, sliced ¼ cup finely chopped basil 2 tablespoons finely chopped Italian parsley ½ cup extra virgin olive oil ¼ cup rice vinegar Salt and pepper
- Arrange the fennel, grapefruit, and mozzarella in an alternating pattern on a serving platter. Top with basil and parsley.
- In a small bowl, whisk together the oil and vinegar, season with salt and pepper and pour over the salad. Serve at room temperature.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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