Farmer’s Market Box December 12th, 2024
This week’s local produce and featured farms:
- Italian Cipollini Onions – Schaner Farms
- Chicory Treviso – The Garden Of
- Freckle Lettuce – Coleman Family Farms
- Root Celery – Milliken Family Farms
- Collard Greens – JR Organics
- Pink Lady Apples – Cuyama Orchards
- Brussels Sprouts – Two Peas in a Pod
- Baby Yellow Carrots – Dacquisto Family
- Satina Potatoes – Weiser Family Farms
- Melogold Grapefruit – Murray Family Farms
- Mixed Cherry Tomatoes – JR Organics
Farmer’s Market Box Recipes
Cippolini Onion Marmalade
Makes 1 ½ cups
This is delicious on sandwiches, burgers or served on a cheese platter
2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil ½ pound cippolini onions, peeled and quartered Pinch red pepper flakes 1 bay leaf ½ cup brown sugar ¼ cup red wine vinegar ¼ cup balsamic vinegar
- In a medium skillet, heat the butter with the oil, and add the onions, peppers flakes and bay leaf.
- Sauté until the onions begin to caramelize and turn golden brown.
- Add brown sugar and stir until the sugar dissolves.
- Add the vinegars, and cook for 10 to 15 minutes, until the marmalade thickens. Cool, and store in an airtight container in the refrigerator. The jam will keep in the refrigerator for up to 2 weeks.
Beef in Red Wine Sauce
Serves 6
This is a riff on Boeuf Bourguignon and Manzo con Vino. Every European country has their own slow cooked beef stew, and with the weather cooling off, these stews should be on rotation. Check out the slow cooker instructions at the end.
4 strips thick cut bacon, cut into ½-inch pieces 3 pounds chuck roast, cubed Salt and pepper 4 cloves garlic, peeled 1/4 cup carrots finely chopped 1/4 cup celery finely chopped 1/2 cup of finely chopped onions 2 sprigs thyme or 2 teaspoons dried 1 bay leaf 2 tablespoons tomato paste 6 to 8 cippolini onions, peeled, halved 4 yellow carrots, cut into 1-inch chunks 1 1/2 cups beef stock 3 cups dry red wine
- Pat meat dry and season generously with salt and pepper.
- In a Dutch oven, fry the bacon till crisp, remove, pour off half the fat and set aside.
- Brown the meat in bacon fat, do this in batches, you don’t want to crowd the meat, it needs space, set the browned meat in a bowl to catch any juices.
- Pour off a bit of the beef fat and add the carrots, celery, onion, garlic, bay leaf, and thyme, season with salt and pepper, and sweat the vegetables.
- Add tomato paste and cook for 2 minutes.
- Sprinkle flour over the vegetables and stir that a bit to cook the flour for 2 to 3 minutes.
- Add carrot chunks, cippolini onions, and cooked bacon bits. Stir that in as well.
- Pour a small bit of the beef stock into the pan, just enough to get all the browned bits.
- Add beef chunks along with all of the juice that may have seeped out.
- Add the remaining beef stock and wine.
- Cover, and simmer for about 3 hours on low, until the beef is fork tender. Season with salt and pepper, remove the thyme sprigs, if using, and the bay leaf.
Slow Cooker Instructions: Cook through step 6, transfer to a 5-6-quart slow cooker, adding the remaining ingredients. Cook on low for 6 hours, or high for 3 hours.
Tahini Brussels Sprouts and Carrot Slaw
Serves 4 to 6
½ pound Brussels Sprouts, shaved on a mandoline 4 yellow carrots, cut into julienne 2 cippolini onions, thinly sliced 1/2 cup tahini 1/2 cup extra virgin olive oil 1/4 cup lemon juice 1 tablespoon Worcestershire sauce 1 garlic clove, minced
- Put the sprouts, carrots, and onions into a salad bowl.
- In another bowl, whisk together the tahini, oil, lemon juice, Worcestershire sauce and garlic. Season with salt and pepper, and pour over the vegetables, and toss to coat. Serve cool.
Roasted Brussels Sprouts with Pancetta
Serves 4
½ pound brussels sprouts, quartered ¼ pound pancetta, diced ½ cup finely chopped cippolini onions 2 garlic cloves, minced ½ cup extra virgin olive oil Salt and pepper ¼ to 1/3 cup aged Balsamic vinegar for garnish
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, silicone, or parchment.
- In a bowl, combine the sprouts, pancetta, onions, garlic, oil, salt, and pepper. Spread the mixture onto the prepared baking sheet, and roast for 10 minutes, turn the vegetables, and roast another 10 minutes, until the sprouts are tender.
- Remove to a serving platter, and drizzle with balsamic vinegar.
Nonna’s Chickpea Soup
Serves 6
2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1/2 cup finely chopped cippolini onion 2 teaspoons finely chopped rosemary 1 basket mixed cherry tomatoes, quartered 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 cups chicken or vegetable broth Two 14.5 oz cans garbanzo beans, rinsed and drained 1/2 cup ditali or other small pasta 1/4 cup finely chopped Italian parsley Salt and pepper to taste Freshly grated Pecorino Romano cheese for garnish
- In a Dutch oven, heat the oil, and sauté the garlic, onion, and rosemary for 2 to 3 minutes, until the onion is softened.
- Add the cherry tomatoes, salt and pepper, and sauté until the tomatoes are softened, about 4 minutes.
- Add the broth, beans, and pasta.
- Bring to a boil, and simmer for 6 to 7 minutes, until the pasta is tender. Stir in the parsley, and season with additional salt and pepper if desired.
- Serve garnished with grated Pecorino, and a drizzle of extra virgin olive oil.
Vegetarian Collard Greens
Serves 4
1/4 cup vegetable oil 3 garlic cloves, minced Pinch red pepper flakes 1 cup diced onion 1 cup cherry tomatoes, halved 1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons 1 teaspoon apple cider vinegar 1/2 teaspoon sea salt, to taste 1/8 teaspoon black pepper, to taste
- In a large skillet, heat the oil, sauté the garlic, red pepper, and onion, until the onion is almost golden brown.
- Add the tomatoes, and cook until the tomatoes are jammy, about 10 minutes.
- Add the greens, and vinegar, season with salt and pepper, and sauté until the greens are wilted. Season well and serve.
- This is delicious served with grilled meat.
Sicilian Greens
Serves 4
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.
4 tablespoons extra-virgin olive oil 1/4 cup golden raisins 1 shallot, thinly sliced 2 garlic cloves, thinly sliced ⅛ teaspoon red pepper flakes 1 bunch collard greens, tough stems and ribs removed, and cut into 1/2-inch ribbons 1/4 cup chicken or vegetable broth Salt and pepper ¼ cup grated Parmigiano Reggiano ¼ cup sliced almonds, toasted
- In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and sauté for 3 to 4 minutes.
- Add the collards, sauté until the collards are just wilted.
- Add the broth, and simmer until the broth has evaporated.
- Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
Chicken Waldorf Salad
Serves 4 to 6
First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing.
For the Apple Cider Dressing 2/3 cups vegetable oil 1/3 cup apple juice or cider 2 tablespoons fresh lemon juice 1 teaspoon salt 1/2 teaspoon celery seeds 1/8 teaspoon dry mustard Pinch of cayenne pepper
- In a small bowl, whisk together the ingredients. Add salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.
For the Salad 2 cups bite-size pieces of cooked chicken 2 ribs celery, finely chopped 1/3 cup golden raisins 1/4 cup finely chopped red onion 3 Pink Lady apples, cored and cut into 1/2-inch dice One head freckles lettuce, washed, spun dry and chopped 1 cup toasted pecans
- To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
- When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.
Slow Cooker Red Wine Pink Lady Apples
Serves 4 to 6
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 Pink Lady apples, cored and cut in half
- Combine the wine, port, brown sugar, and cinnamon in the insert of a 5 to 7-quart slow cooker.
- Add the apples to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the apples.
- Cover and cook on high for 2 to 2 ½ hours, until the apples are softened. Uncover the slow cooker and allow the apples to come to room temperature.
- Carefully remove them from the cooker and arrange them on a platter.
- Strain the sauce into a saucepan, discarding any solids.
- Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the apples on the platter and serve at room temperature.
Melogold Sangria
Serves 4 to 6
1 cup superfine sugar 1 cup hot water 2 750-ounce bottles Riesling or Chablis 1 Melogold, ends removed, and sliced 1/4-inch thick 2 oranges or Tangerines, peeled, and segmented 1/2 cup Triple Sec One 750-ounce bottle sparkling water Orange slices, or lime slices for garnish
- Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, Melogold, orange or tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
- For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange or lime slice.
Melogold Cheesecake
Serves 8
2 cups graham cracker crumbs 1/3 cup unsalted butter 1/3 cup sugar
- Preheat the oven to 350 degrees and coat the inside of a cheesecake or spring form pan with non-stick cooking spray.
- Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan.
- Bake for 10 minutes, remove from the oven, and set aside.
For the Batter Three 8-ounce packages of cream cheese, softened 1/2 cup granulated sugar 12 ounces white chocolate, chopped, melted, and cooled 1 1/2 cups sour cream 4 large eggs
- In the bowl of an electric mixer, beat the cream cheese until smooth.
- Add the sugar, melted chocolate, sour cream and eggs, beating until smooth.
- Pour into the baked crust.
- Bake for 45 to 55 minutes, until the center is just set.
- Allow to cool in the turned off oven.
- When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Melogold curd. Cover and refrigerate for at least 8 hours.
- When ready to serve, bring to a room temperature.
Melogold Curd
Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Melogold 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.
Potato Pizza
Serves 4
For the Sauce 2 tablespoons extra virgin olive oil 2 garlic cloves, minced 1/2 cup finely chopped onion 1 teaspoon dried oregano One 14.5-ounce can tomato puree or chopped tomatoes Salt and pepper
- In a saucepan, heat the oil, and sauté the garlic, onion and oregano until the onion is softened.
- Add the tomatoes, and simmer for 20 minutes. Season with salt and pepper and cool. The sauce will keep in the refrigerator for up to 5 days or freezes for 2 months.
For the Potatoes and Finishing One pound Satina potatoes, scrubbed, and thinly sliced on a mandoline 1 1/2 teaspoons salt 1/2 teaspoon ground pepper 1/2 cup extra virgin olive oil 1 1/2 cups sauce (see preceding recipe) 1 cup chopped cherry tomatoes 1 1/2 cups shredded whole milk mozzarella 1 cup grated Parmigiano Reggiano
- Preheat the oven to 400 degrees, coat the inside of a 14-inch pizza pan with non-stick cooking spray.
- In a bowl, combine the potato slices, salt, pepper, and oil. Toss to coat the potatoes.
- Spread the potatoes evenly in the pizza pan.
- Roast the potatoes for 20 minutes.
- Spread the sauce over the potatoes, distribute the cherry tomatoes over the sauce, sprinkle with the cheeses, and bake another 20 minutes until the potatoes are tender, and the cheeses are golden brown and bubbling. Allow the pizza to rest for 10 minutes before cutting into wedges.
Artichoke and Potato Tortino
Serves 4
1 pound Satina potatoes, peeled and sliced 1/4-inch thick 1 1/2 cups heavy cream 1/2 cup milk 1 1/2 teaspoons salt 1/2 teaspoon Tabasco 2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 3 garlic cloves, minced 1/2 cup finely chopped cippolini onion One 16-ounce bag artichoke hearts, defrosted and pressed dry 1 1/2 cups shredded Pecorino cheese
- Preheat the oven to 350 degrees and coat the inside of a 10-inch pie plate with non-stick cooking spray.
- Combine the potatoes, heavy cream, milk, salt, and Tabasco in a large skillet, and bring the liquid to a boil.
- Simmer the potatoes until they are barely tender.
- In another skillet, melt the butter, and oil, sauté the garlic and onion for 2 minutes. Add the artichoke hearts and toss to coat with the garlic butter.
- Transfer the artichokes to the potato mixture and stir gently to combine. Transfer half of the potatoes and artichoke mixture to the prepared pan, sprinkle with half of the cheese, and top with the remaining potatoes and cheese.
- Bake covered for 15 minutes, remove the cover, and bake another 10 to 15 minutes until the Tortino is bubbling and the cheese is golden brown
Grilled Treviso
Serves 2 to 4
One head Treviso, washed and cut into quarters 1/3 cup extra virgin olive oil Salt and pepper ¼ cup aged Balsamic vinegar
- Heat a grill pan or griddle and brush the Treviso with oil, and sprinkle with salt and pepper.
- Grill cut side down, until the Treviso is golden brown, and begins to wilt.
- Brush the uncut side with oil, and sprinkle with salt and pepper and grill for 1 minute more.
- Transfer to a serving plate, and drizzle with balsamic vinegar.
Treviso and Melogold Salad
Serves 4
One head Treviso, washed, spun dry and coarsely chopped 2 tablespoons red wine vinegar 2 tablespoons Melogold juice 1/3 cup extra virgin olive oil 1 teaspoon sugar Salt and pepper to taste 2 Melogold, peel and pith removed, and segmented
- Put the Treviso into a salad bowl. In a small bowl, whisk together the vinegar, orange juice, oil, sugar and season with salt and pepper.
- Pour a bit over the Treviso and toss to coat the leaves. Plate the salad and arrange the grapefruit segments over the Treviso. Drizzle with a bit more dressing if desired.
Braised Celery
Serves 4
1 head of celery 1 cup chicken or vegetable broth 1 cup shredded Parmigiano Reggiano 4 tablespoons extra virgin olive oil
- Remove any tough outer ribs, cut the celery in half lengthwise, and cut the halves in half crosswise.
- Arrange the celery in a large Dutch oven, add the broth, and simmer, until the celery is tender, but not mushy, should take about 10 to 15 minutes.
- Preheat the broiler.
- Carefully remove the celery from the broth and arrange on a baking sheet lined with a silpat or parchment and sprinkle each celery quarter with the Parmigiano, and drizzle with extra virgin olive oil.
- Broil the celery, until the cheese is bubbling and golden brown. Remove from the oven and serve warm.
- Cook’s Note: the braising broth can be frozen and used for soups, stews, or sauces.
- Cheese Note: I like Parmigiano in this dish, but if you prefer are sharper flavor use Pecorino Romano.
Freckled Lettuce Salad with Classic Vinaigrette
Serves 4
2 heads freckles lettuce, washed, spun dry and chopped if necessary 2 tablespoons finely chopped cippolini onion 3 tablespoons red- or white-wine vinegar 2 teaspoons Dijon mustard 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper to taste
- Put the salad greens into a salad bowl. In another bowl, whisk together the onion, vinegar, mustard, and oil. Season with salt and pepper.
- Toss the salad with the dressing and serve.
- The dressing will keep in the fridge for 5 days. It can also be used as a marinade for chicken.
Tart Tatin
Serves 6 to 8
1 sheet puff pastry, defrosted and kept cold Flour for rolling the puff pastry 1/2 cup (1 stick) unsalted butter 3/4 cup sugar 6 to 8 Pink lady apples, peeled, cored, and quartered
- Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
- On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
- In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
- Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
- When you have a snug layer, cut the remaining apples in half, and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
- Transfer the skillet to the baking sheet.
- Cover the apples with the pastry, loosely tucking in any overhang.
- Bake for 30 to 40 minutes, until the apples are tender, and the pastry is puffed and golden brown.
- Cover the skillet with a large, rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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