Farmer’s Market Box December 24th, 2024
This week’s local produce and featured farms:
- Italian Cipollini Onions – Schaner Farms
- Broccolini – JR Organics
- Broccoli Spigarello – Coleman Family Farms
- Nantes Carrots – Weiser Family Farms
- Calamondin
- Herbs Holiday Mix – JR Organics
- Fennel – Milliken Family Farms
- Upstate Abundance Potatoes – Row 7 Seeds
- Tetsukabuto Squash – Tutti Frutti Farm
- Hachiya Persimmons – Murray Family Farms
- Lee Tangerines – Friend’s Ranches
Farmer’s Market Box Recipes
Caramelized Onion and Gruyere Puffs
Serves 6 to 8
3 tablespoons unsalted butter 1 tablespoons extra virgin olive oil ½ pound cipolini onions, thinly sliced 1 teaspoon fresh thyme 2 teaspoons sugar Salt and pepper One package frozen puff pastry, thawed and kept cold Flour for rolling the puff pastry ½ cup shredded Gruyere cheese 1 egg mixed with 2 tablespoons milk, ½ and ½ or heavy cream
- In a skillet, melt the butter in the oil, add the onions, thyme, sugar, salt and pepper. Saute until the onions begin to turn golden brown, about 10 minutes. Cool the onions.
- Roll out one sheet of the puff pastry into a 9-inch square. Cut the square into 3×3” squares.
- Put a tablespoon of the onion mixture into the center, top with 1-2 tablespoons cheese, draw up the opposite corners, and pinch together. Repeat with the remaining dough.
- At this point, you can put the puffs onto a parchment lined baking sheet and refrigerate for up to 24 hours or freeze for up to 1 month.
- When ready to bake, preheat the oven to 400 degrees. Brush the puffs with the egg wash and bake the puffs on a baking sheet lined with silicone, parchment or aluminum foil for 20 -22 minutes until the pastry is golden brown. Serve warm.
Creamy Chicken Pot Pie
Serves 6
2 cup cubed Upstate abundance potatoes 2 cups cubed Nantes carrots 4 cups chicken broth 3 tablespoons unsalted butter 1 tablespoon extra virgin olive oil ½ cup finely chopped cippolini onion 2 tablespoons holiday mixed herbs, finely chopped ¼ cup all-purpose flour 4 cups cooked chopped or shredded chicken or turkey 1 ½ cups corn cut from the cob, or frozen and defrosted ½ cup frozen petite peas, defrosted Salt and pepper 1 sheet puff pastry, defrosted and kept cold
- In a 4-quart saucepan, combine the potatoes, carrots and broth. Bring to a boil and simmer for 5 to 6 minutes until they are tender. Drain the vegetables saving the broth.
- In a Dutch oven, heat the butter with the oil, sauté the onion and herbs, until the onions are softened, and translucent. Add the flour and cook for 2 minutes.
- Whisk in the reserved broth and bring to a boil, whisking until thickened. Add the chicken, corn and peas, and bring to a simmer. Cook for 10 minutes until serving temperature.
- Do-Ahead: At this point you can cool, cover and refrigerate the stew for up to 36 hours.
- Preheat the oven to 400 degrees and roll out the puff pastry to a 14×10-inch rectangle.
- Pour the stew into a 13-by-9-inch casserole dish, and cover with the puff pastry, tucking the pastry into the sides of the dish. Bake for 35 to 45 minutes until the puff pastry is golden brown and the stew is bubbling. Allow the dish to rest for 5 minutes, before serving.
Calamondin Lime Margaritas
Serves 4
8 ounces tequila 4 ounces orange liqueur 8 ounces freshly squeezed calamondin juice 4 ounces simple syrup 1 Calamondin lime cut into quarters Margarita salt
- Fill a large pitcher with ice, add the tequila, orange liqueur, calamondin lime juice, and simple syrup. Stir well.
- Run a lime wedge around the rim of each glass, then dip into margarita salt.
- Pour the margarita into each glass and serve garnished with a lime slice.
Calamondin Lime Olive Oil Tart
Serves 6
One pre-baked 8- or 9-inch tart dough 3/4 cup sugar 2 teaspoons cornstarch Pinch of salt 1 tablespoon Calamondin lime zest Pinch of salt 2 large eggs, at room temperature 2 large egg yolks 3/4 cup Calamondin lime juice 4 tablespoons (60g) unsalted butter, at room temperature, cubed 2 tablespoons mild-tasting extra-virgin olive oil
- In a medium saucepan, mix together the sugar, cornstarch, and salt. Grate the zest and using a silicone spatula, mash the ingredients together so the flavorful oils from the zest get infused into the sugar.
- Whisk the eggs and egg yolks together in a small bowl, then whisk them into the ingredients in the saucepan, then whisk in the juice, until smooth.
- Cook the filling mixture over medium heat, stirring constantly with the whisk (to prevent lumps), until the mixture thickens and just starts to boil. When large bubbles break the surface of the filling, immediately remove it from the heat and whisk in the butter until the butter is melted. Whisk in the olive oil until smooth.
- Scrape the filling into the prepared tart shell and refrigerate for 3 hours, until the filling is set.
- Serve garnished with unsweetened whipped cream or crème fraiche.
Spigarello and Potato Gratin
Serves 6
1-pound Upstate abundance potatoes, scrubbed 2 tablespoons extra virgin olive oil 2 garlic cloves, sliced ½ cup finely chopped cipollini onion 1 bunch spigarello, tough stems removed and chopped Salt and pepper 2 to 3 tablespoons heavy cream or milk 2 tablespoons unsalted butter 1/2 cup cubed Provolone cheese 1/4 cup grated Parmigiano Reggiano
- Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
- While the potatoes are boiling, heat the oil in a large skillet, add the garlic and onion and swirl in the pan for 1 minute until the shallot is softened.
- Add the spigarello, season with salt and pepper and sauté until the spigarello is wilted.
- Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
- When the potatoes are tender, remove them from the water, and drain well in a colander.
- Add them to the spigarello, and mash them together. This will be a rough mash with chunks of potato.
- Add milk or cream to smooth the mixture and add the butter and provolone and stir to distribute the cheese in the mixture.
- Transfer the mixture to the prepared baking dish. Sprinkle with the Parmigiano and bake for 20 to 25 minutes until the Gratin is golden brown and the cheeses melted. Allow to rest for 5 minutes before serving.
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.
Roasted Honey Carrots
Serves 4
1 bunch orange carrots, tops removed, scrubbed/peeled, cut into quarters 1/4 cup honey 1/2 teaspoon (or more) ground cumin Few drops Sriracha Carrot tops
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
- In a bowl, combine the carrots, honey, cumin and Sriracha.
- Lay on the baking sheet in one layer and bake for 20 to 25 minutes.
- Wash the carrot tops and spin dry, chop a few and sprinkle them over the roasted carrots for garnish.
- Carrot tops can also be made into pesto.
Tangerine Pound Cake
Serves 6
2 3/4 cups of all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup unsalted butter, softened to room temperature 2 1/2 cups sugar 1 teaspoon vanilla extract or paste 1 tablespoon grated tangerine zest 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh tangerine juice
- Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
- Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and juice together, add the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
- Pour the icing over the cake when the cake is cooled.
- The cake stays at room temperature for up to 5 days, freezes for about 2 months.
Tangerine Icing 1 1/2 cups confectioner’s sugar 2 to 3 tablespoons fresh tangerine juice
- Whisk the juice into the sugar and drizzle over the cooled cake.
Holiday Herb Dressing
Serves 6
8 cups stale bread, cubed ¼ cup unsalted butter 1 cup finely chopped cipollini onion 1 cup diced celery 1/4 cup finely chopped mixed holiday herbs 1 teaspoon salt 1 teaspoon pepper 1 ½ cups chicken or vegetable broth 2 large eggs ¼ cup unsalted butter, melted
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Put the bread into a large mixing bowl.
- In a large skillet heat the butter, and sauté the onion, celery, and herbs together until the onion is translucent. Season with salt and pepper. Cool.
- Add the bread in the bowl.
- Add the broth to the skillet and pour over the bread and the vegetables in the bowl.
- Add the eggs and mix the ingredients together. Transfer to the baking dish, and drizzle with the melted butter. Bake for 30 to 40 minutes until the dressing is golden brown and heated through.
Potato and Fennel Gratin
Serves 6
1 fennel bulb, wispy ends removed, and thinly sliced 1 leek, thinly sliced, using the white and tender green parts 2 tablespoons good olive oil 1 tablespoon unsalted butter 2 cups heavy cream 1 cup whole milk 1-pound Upstate abundance potatoes, thinly sliced 1 teaspoon salt 1/2 teaspoon Tabasco 1 1/2 cups shredded Gruyère cheese ½ cup finely grated Parmigiano Reggiano
- Preheat the oven to 350 degrees F.
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
- Add the cream and milk to the skillet, add the potatoes, salt, and Tabasco. Simmer the potato mixture until the potatoes are tender.
- Transfer the potatoes to the prepared baking dish and sprinkle the cheese evenly over the top of the potatoes.
- Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
Sesame Ginger Chicken and Broccolini
Serves 4
2 teaspoons grated fresh ginger 2 garlic cloves, minced 1/4 cup tamari or soy sauce 1 tablespoon honey ¼ cup chicken broth 2 tablespoons toasted sesame oil 4 boneless, skinless chicken breasts 2 tablespoons olive oil 1 bunch Broccolini, chopped Salt and ground black pepper Sesame seeds, for garnish Steamed rice for serving
- In a small bowl, combine the ginger, garlic, soy sauce, honey, broth, and sesame oil. Set aside.
- Season the chicken breasts with salt and pepper.
- Heat the oil in a large skillet, and brown the chicken on both sides, transferring the chicken to a plate, and covering with aluminum foil.
- Add the broccolini to the skillet, and sauté for 5 to 6 minutes until it is crisp/tender. Add the chicken and any accumulated juices to the pan, add the soy sauce mixture to the pan and simmer until the chicken is cooked through, another 5 minutes. Sprinkle the sesame seeds over the chicken and broccolini and serve with steamed rice.
Roasted Carrot, Farro and Broccolini Bowl
Serves 6
1 bunch Nantes carrots, trimmed, peeled, and sliced on the diagonal 1 bunch Broccolini chopped 3 tablespoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Salt and ground black pepper 1 cup pearlized farro 1 cup Greek style yogurt ½ cup finely chopped spring onion 1 cup loosely packed fresh herbs, such as cilantro and mint, plus more for serving 1 tablespoon olive oil 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice 1 small garlic clove, crushed Salt and pepper
- Preheat the oven to 400 degrees, and line 2 baking sheets with silicone or aluminum foil. Place one baking sheet in the oven while it is preheating.
- Place the carrots in a large bowl. Add 1 tablespoon of the oil, cumin, coriander, 1/2 teaspoon salt, and black pepper. Toss to coat.
- Place the Broccolini on a second baking sheet. Add the remaining 2 tablespoons oil, 1 teaspoon salt, and pepper, and toss to coat. Spread into an even layer.
- When the oven is ready, spread the carrots in a single layer on the hot baking sheet and place on the lower rack. Place the baking sheet of Broccolini on the upper rack. Roast for 20 minutes. Flip the carrots and Broccolini, rotate the baking sheets between racks, and continue to roast until tender, about 5 minutes more.
- Meanwhile, cook the farro in a large pot of salted boiling water until just tender, 20 to 30 minutes. Drain.
- Place the yogurt, onion, herbs, olive oil, lemon zest, lemon juice, and garlic in the bowl of a food processor fitted with the blade attachment or blender and process until smooth. Taste and season with salt and pepper.
- Divide the farro among 4 shallow bowls. Top with carrots and Broccolini. Drizzle the yogurt sauce over the veggies. Top with fresh herbs and season with salt and pepper as needed.
Roasted, Stuffed Tetsukabuto Squash
Serves 4
1 Tetsukabuto squash, sliced lengthwise, seeds and strings removed Olive oil Salt and pepper 2 slices bacon ½ cup finely chopped cipollini onion 1 clove garlic, minced 2 teaspoons chopped mixed holiday herbs 1 1/2 cups stale bread cubes 3/4 cup grated sharp cheddar cheese 3 tablespoons heavy cream Salt and pepper ½ cup chicken or vegetable broth
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil, parchment, or silicone. Brush the cut halves of the squash with olive oil and sprinkle with salt and pepper. Bake the squash for 45 minutes.
- In a large skillet, cook the bacon until crispy. Remove, crumble, and set aside. In the same pan, cook the onion until it begins to brown, about 4 to 5 minutes. Add the garlic and herbs, and cook just until fragrant, about one minute.
- In a medium bowl, combine the onion mixture, bread cubes, cheese, and bacon. Pour in the cream and stir until everything is moistened. Season with salt and pepper.
- After 45 minutes of roasting, stuff the squash halves with the stuffing, and roast another 20 minutes until the stuffing is golden brown and the squash is tender.
- To serve, cut the halves into quarters, and serve.
Tetsukabuto Squash Risotto with Bacon and Sage
Serves 4 to 6
2 tablespoons extra virgin olive oil One 1/4-inch piece pancetta, cut into fine dice 1/2 cup finely chopped cipollini onion 6 sage leaves, thinly sliced 2 cups chopped Tetsukabuto squash cut into (1/2-inch pieces) 1 1/2 cups Carnaroli, arborio, or Vialone medium grain rice 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth 3 1/2 cups chicken broth 2 tablespoons unsalted butter 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Heat the oil in the pressure cooker/Instapot and sauté the pancetta until crispy. Add the onion, sage and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
- Add the rice and stir to coat the grains.
- Add the wine and bring to a boil.
- Pour in the broth and stir to combine. Lock the lid in place and cook at high pressure for 5 minutes.
- When the risotto is cooked, release the pressure quickly, remove the lid, tilt the pot away from you to avoid the escaping steam. Stir in the butter and the Parmigiano. Spoon the risotto onto plates and serve.
- Cook’s Note: For non-pressure-cooked risotto, keep 4 1/2 cups broth simmering on the stove, adding ladle-full as the liquid evaporates. This should take 20 minutes until the rice is al dente.
Persimmon Bread
1/2 cup unsalted butter 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 3 ripe Hachiya persimmons, peeled, and chopped 1/3 cup buttermilk 2 tablespoons finely grated orange zest 1 cup sugar 2 large eggs 1/2 cup golden raisins
- Preheat oven to 350°coat the inside of a 9x5x3″ loaf pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Scoop persimmon flesh from skins into a blender. Purée until smooth.
- Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use—puree can be frozen)
- Whisk in buttermilk and orange zest. Set aside.
- Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.
- Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until the mixture is well combined.
- Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in the raisins.
- Pour batter into prepared loaf pan.
- Bake until a tester inserted into center comes out clean, about 1 hour.
- Let bread cool in pan for 20 minutes. Unmold and cool completely on a wire rack.
Seared Shrimp with Tangerine Beurre Blanc
Serves 4
For the Beurre Blanc 4 tangerines 1/4 cup dry white wine 1 shallot, minced 2 tablespoons white-wine vinegar 12 tablespoons unsalted butter, cut into pieces Salt and pepper
- Zest 1 teaspoon of tangerine peel, and squeeze ½ cup of juice. Remove the peel from the remaining tangerines. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
- In a small saucepan, bring the juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
- Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
- Add another tablespoon of butter before the previous piece has completely melted until you have used all the butter. Stir in the chopped fruit segments and season with salt and pepper.
- If you wish, you may add some of the whole segments upon serving.
- Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, orange, lemon, lime all work well here.
For the Shrimp 2 pounds U15 shrimp, peeled, deveined, and blotted dry Salt and pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1 tablespoon finely chopped chives for garnish
- Season the scallops with salt and pepper.
- Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the shrimp, and cook without moving them for 11/2 to 2 minutes.
- Turn the shrimp and cook another 2 minutes until the shrimp just turn pink on each side.
- Spoon some of the beurre Blanc onto the plate, and top with the shrimp, sprinkling with a few chopped chives for garnish.
Tangerine Pudding Cake
Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.
3 large eggs, separated 1 cup sugar 1/3 cup unsalted butter, softened 1/4 cup tangerine juice 1 tablespoon freshly grated tangerine zest 1/4 cup all-purpose flour 1/8 teaspoon salt 1 cup milk Powdered sugar for garnish
- Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
- Beat egg whites in bowl at high speed until it is foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
- Combine the remaining 3/4 cups of sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add egg yolks, juice, and zest; continue beating until well mixed.
- Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
- Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool for 10 minutes. Sprinkle with powdered sugar, if desired.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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