Farmer’s Market Box November 21st, 2024
This week’s local produce and featured farms:
- Russian Banana Fingerling Potatoes – Weiser Family Farms
- Garnet Yams – Fresno Evergreen Farms
- Rainbow Chard – JR Organics
- Dragon Tonge Beans– JR Organics
- Brussels Sprouts – Two Peas in a Pod farms
- Red Spring Onions – Schaner Farms
- Celery – Mendoza Farm
- Carnival Squash – Tutti Frutti Farm
- Nantes Carrots – Weiser Family Farms
- Pomegranate – Country Rhodes Farms
- Fuyu Persimmons – Country Rhodes Farms
Farmer’s Market Box Recipes
Roasted Garnet Yams with Goat Cheese and Thyme
Serves 6
2 pounds Garnet yams, scrubbed 6 tablespoons unsalted butter 6 ounces crumbled goat cheese 2 tablespoons chopped fresh thyme 1/2 cup Half and Half Salt and pepper
- Preheat the oven to 400 degrees. Using a sharp paring knife, pierce the potatoes in several places. Bake the yams for 1 hour, until they are soft when squeezed with an oven mitt.
- Scoop the yam flesh into a mixing bowl and discard the skin.
- Using a mixer, whip the potatoes with the butter and half and half until smooth.
- Fold in the goat cheese and thyme. Season with salt and pepper and turn into a serving bowl. Decorate the potatoes with sprigs of thyme.
Garnet Yam and Apple Gratin
Serves 6
2 pounds garnet yams, scrubbed 1/4 cup (1/2 stick) unsalted butter, melted 1/3 cup firmly packed light brown sugar 1/3 cup dark corn syrup 2 tablespoons cream sherry 1/2 teaspoon ground cinnamon pinch ground nutmeg 3 Fuji/Gala/Honey Crisp apples, peeled, cored, and sliced 1/4 inch thick
- Preheat the oven to 425 degrees, pierce the yams several times with the tip of a paring knife. Bake for 60 minutes, until they are soft.
- Split the yams and scrape the flesh into a large bowl.
- With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
- Spread half the mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
- Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
- Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
- Brush with the remaining butter, covering the apples completely.
- Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
- Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Roasted Carnival Squash Soup with Candied Bacon
Serves 6
2 pounds carnival squash ¼ cup extra virgin olive oil Salt and pepper 3 tablespoons unsalted butter 1 red spring onion, coarsely chopped 2 apples, peeled, cored, and coarsely chopped 1 teaspoon dried thyme 1 teaspoon dried sage 3 cups chicken or vegetable broth ½ cup heavy cream (optional)
- Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
- Cut the squash in half vertically. Remove the seeds, brush with a bit of the oil, season with salt and pepper, roast cut side down for 40 to 50 minutes until the squash is tender.
- When the squash is cool enough to handle, scoop out the flesh, and set aside.
- In a Dutch oven, heat the butter and sauté the onion, apples, thyme, and sage. Add the squash to the Dutch oven and toss in the butter with the onion and apples.
- Add the broth and bring to a boil. Season with salt and pepper. Add the cream, and using an immersion blender, puree the soup.
- Serve the soup with crumbled candied bacon.
For the Candied Bacon 8 slices thick cut bacon 1/3 cup firmly packed dark brown sugar 1/8 teaspoon finely ground black pepper
- Preheat the oven to 400 degrees.
- Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
- Lay the bacon across the baking sheet, but do not overlap the slices.
- In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
- Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and cool.
- Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
Old Fashioned Turkey Dressing
Enough for a 14-pound turkey
12 cups stale bread cubes
1/2 cup unsalted butter
1 cup finely chopped red spring onion
1 1/2 cups finely chopped celery (including leaves)
1/4 cup finely chopped thyme and sage
1 to 2 cups chicken or turkey broth
1 egg, beaten
- Preheat the oven to 350 degrees and coat the inside of 2 loaf pans with non-stick cooking spray.
- Put the bread cubes into a large bowl.
- In a large skillet, heat the butter, and sauté the onion, celery, and herbs for 5 to 7 minutes, until the vegetables are softened. Transfer the mixture to the bowl with the bread.
- Add 1 cup of broth to the bread mixture and toss to coat. Add the egg and stir to blend.
- If you like a wetter dressing, add more broth, if you prefer dry dressing, 1 cup should be enough.
- Pack the dressing into the loaf pans, and bake covered with aluminum foil for 30 minutes, remove the
- Foil and bake another 15 to 20 minutes until the top if crisp.
- Allow the dressing to rest for 5 to 10 minutes, then remove from the loaf pans. Using a serrated knife, you can slice the dressing into attractive slices.
Not Your Mama’s Green Beans
Serves 4
½ pound blue lake green beans, ends trimmed and cut into 1-inch pieces 2 tablespoons unsalted butter ½ cup finely chopped red spring onion 3 tablespoons all-purpose flour 1 ½ cups chicken or vegetable broth 2 tablespoons sherry 2 tablespoons heavy cream Salt and pepper 1/8 teaspoon ground nutmeg 1/3 cup grated Parmigiano Reggiano
- Bring 4 quarts of salted water to a boil. Simmer the beans for 3 to 4 minutes and drain thoroughly.
- In a saucepan, heat the butter, sauté the onion in the butter, until tender. Add the flour and cook the flour for 2-3 minutes.
- Add the broth and bring to a boil. Add the sherry, cream, salt and pepper and nutmeg. Pour over the beans, and sprinkle with the Parmigiano and serve.
Beans and Greens
Serves 6
Wondering what to do with the rind from Parmigiano Reggiano? It is totally edible but can be rock hard. I store mine in a Ziplock bag in the freezer and then use them in soups, sauces, stews, and side dishes, once cooked, they are chewy and add a delicious flavor to dishes.
4 tablespoons extra virgin olive oil 3 garlic cloves minced Pinch red pepper flakes 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons One 14.5-ounce cannellini or small white beans, drained and rinsed 1 cup chicken or vegetable broth 1/4 cup chopped rind of Parmigiano Reggiano (optional)
- In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
- Add the chard and toss to coat in the oil.
- Add the beans, broth, and rind (if using) and simmer, covered for 20 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
- Season with salt and pepper and serve.
Honey Thyme Carrots
Serves 4 to 6
1/2 cup chicken or vegetable broth 3 tablespoons honey 3 sprigs thyme 1 bunch Nantes carrots, tops removed, peeled, and cut into 1/2-inch slices Salt and pepper 1/3 cup heavy cream
- In a skillet, combine the broth, honey, thyme, and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
- Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the sprigs of thyme and serve.
Pasta with Sausage and Rainbow Chard
Serves 4 to 6
2 tablespoons extra virgin olive oil 2 garlic cloves, sliced Pinch red pepper flakes 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons Salt and pepper 3/4-pound bulk sweet Italian sausage 1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water 1 cup grated Parmigiano Reggiano cheese
- In a large skillet, heat the oil, sauté the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
- Add the chard, and sauté for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
- Remove to a plate, add the sausage to the skillet, and cook it breaking up large pieces, until the sausage loses its pink color. Remove any excess fat from the pan.
- Add the chard back to the pan, and sauté for 2 more minutes.
- Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
- Serve the pasta garnished with the remaining cheese.
Loaded Potato Soup
Serves 4 to 6
4 cups chicken or vegetable broth 1 pound fingerling potatoes, scrubbed, and cut into bite sized chunks 3 tablespoons unsalted butter 1 garlic clove, minced 1/2 cup finely chopped red spring onion 3 tablespoons all-purpose flour 1 cup whole milk 2 cups shredded medium cheddar cheese 1 cup shredded sharp white cheddar cheese Salt and Tabasco 1/2 cup sour cream for garnish 8 strips bacon, cooked crisp and crumbled for garnish 3 scallions, finely chopped, for garnish
- In a Dutch oven, combine the broth and potatoes, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain reserving the broth.
- In the same Dutch oven, melt the butter, sauté the garlic and onion for 2 to 3 minutes, until the onion is softened.
- Add the flour and stir with a flat whisk for 2 to 3 minutes.
- Add the reserved broth and boil it.
- Add the milk and reserved potatoes, and simmer for another 10 minutes. Remove from the heat, whisk in 1 cup of the medium cheddar and all of the sharp cheddar. Season with salt and Tabasco.
- Serve the soup garnished with sour cream, bacon, and scallions.
Shaved Brussels Sprout Salad
Serves 4 to 6
¼ cup lemon juice ¼ cup orange juice 1 large shallot, minced 1 tablespoon Dijon mustard 1/2 cup olive oil salt and pepper For the Salad: 6 slices bacon, cooked crisp and crumbled 1 pound brussels sprouts, stems removed and finely shredded 1/2 cup sliced almonds 1 cup shredded Parmigiano Reggiano
- In a small bowl, whisk together the lemon and orange juices, shallot, Dijon mustard, olive oil, and salt and pepper until emulsified. Set aside.
- In a serving bowl, toss together the bacon, brussels sprouts, and almonds. Drizzle with the vinaigrette, sprinkle with the cheese, and toss to coat. Cool, cover and refrigerate for up to 8 hours.
Roasted Brussels Sprouts w/ Pancetta & Balsamic Glaze
Serves 6
1 pound brussels sprouts, cut in half, or quartered if large 1/4-pound pancetta, cut into dice 3 garlic cloves, minced 1/2 cup finely chopped red spring onion Salt and pepper 1/2 cup extra virgin olive oil 1/3 cup aged balsamic vinegar
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. In a large bowl, combine the sprouts, pancetta, garlic, onion, salt, pepper, and oil, tossing to coat.
- Spread evenly onto the baking sheet, and roast for 17 to 22 minutes, turning once halfway, until the sprouts are browned, and the pancetta is crispy.
- Remove from the oven, drizzle with the vinegar, and serve.
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 red spring 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 in the oil mixture until coated and roast for 10 minutes per inch of 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.
Fall Salad with Persimmons, and Pomegranate
Serves 6
1/4 cup rice vinegar 1/4 cup pear nectar 2 tablespoons finely chopped shallot 1 teaspoon Dijon mustard 1 teaspoon maple syrup 1/2 cup vegetable oil Salt and pepper 1 head Salanova, washed and spun dry 1 head Treviso, washed, chopped, and spun dry 2 Fuyu persimmons, peeled, cored, and cut into ¼-inch slices 1/2 cup pomegranate arils 1/3 cup chopped pecans, walnuts, or hazelnuts (optional) 1/2 cup crumbled blue cheese, or goat cheese
- In a small mixing bowl, whisk together the vinegar, nectar, shallot, mustard, maple syrup and oil. Season with salt and pepper.
- In a salad bowl, toss the Salanova and Treviso with some of the dressing and toss to coat. Plate the salad.
- Arrange the persimmons, pomegranate, nuts, and cheese over the salad. Drizzle with the remaining dressing and serve.
- Cook’s Note: When I’m lazy, I have chopped all the ingredients and tossed the salad together, rather making a composed salad. Feel free to add chopped cooked chicken or turkey to the salad if chopping the ingredients.
Persimmon Cranberry Chutney
Makes about 4 cups
12 ounces fresh cranberries 1 1/2 cups chopped Fuyu persimmons 1/2 cup finely chopped shallot 1 cup sugar 1/2 cup tangerine juice 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon
- In a Dutch oven, combine all the ingredients, and bring to a boil. Simmer until the cranberries “pop,” and the persimmons are softened about 25 minutes.
- Cool, cover and refrigerate for up to 1 month or freeze for up to 3 months.
Alice Medrich’s’ Pomegranate Bark
This recipe is a little bit labor intensive, with only 3 ingredients but a few steps to follow since it’s chocolate. It yields a ton, and it’s delicious. Buy your chocolate from Specialty Produce, they’ve got the best quality in town.
1 cup (150 grams) pomegranate arils, from 1 large or 2 small pomegranates 3/4 cup (75 grams) walnut pieces---I’ve done this with roasted salted pistachios and it’s awesome 8 to 10 ounces dark chocolate (no chocolate chips)
- Line a baking sheet with parchment paper and set aside. Spread the arils in a loose layer on a double layer of paper towels. Cover and blot gently with another paper towel, rolling them around to contact dry parts of the toweling. Gather up the towels and transfer the arils to fresh dry towels. Spread, blot, and roll, as before. Repeat if necessary. Let the arils air dry for another 10 or 15 minutes (sometimes I fan them for a few seconds with a magazine).
- Meanwhile spread the nuts on a chopping board and cut them into pieces not much bigger than the arils. Shake them in a coarse strainer to remove the dust.
- Chop the chocolate coarsely and put it in a medium stainless steel bowl set directly in a wide skillet of almost simmering water. Stir frequently until it is almost entirely melted.
- Remove the bowl and stir until completely melted and smooth.
- It should be warm—between 110° and 120° F; let cool for a few minutes if it exceeds 120° F.
- Wipe the bottom of the bowl dry prevent dripping.
- Save 1/3 of the arils and walnuts for topping, if desired.
- Otherwise, pour all on top of the chocolate.
- Using a rubber or Silicone spatula, gently fold the inclusions into the chocolate without bruising the arils and releasing juices:
- To do this, try to avoid direct contact between the spatula and the arils by sweeping the edges of the spatula down the side of the bowl, across the bottom under the chocolate and inclusions and up the opposite side of the bowl, lifting the chocolate up and over the nuts and arils. Repeat just until all the inclusions are coated.
- Immediately scrape the mixture onto the parchment over a wide area rather than one big heap—don’t worry about uneven distribution or bare spots.
- Then, instead of trying to spread the mixture out, use the tip of the spatula to gently push and distribute the coated inclusions to make the bark thinner and fill in some of the bare spots on the parchment. Sprinkle with reserved nuts and arils, if desired.
- Put the baking sheet immediately into the fridge to set and harden the chocolate, then cover it with plastic wrap to prevent condensation and the absorption of odors and keep refrigerated.
- It will keep for 1 to 2 days with toppings: 3 days without.
- You can remove it 15 to 30 minutes in advance of serving. To serve, break the bark into pieces/shards with your fingers or the point of a paring knife.
**Adapted from Alice Medrich
@Diane Phillips Diane Phillips Blog: Cucina Divina
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