Farmer’s Market Box January 16th, 2025

This week’s local produce and featured farms:

• Heirloom Mix Tomatoes – Seed and Bucket Farms
• Zutano Avocados – Polito Family Farms
• Black Kale – Tamai Family Farms
• Lettuce Salanova Mix – JR Organics
• Satina Potatoes – Weiser Family Farms
• Nantes Carrots – Weiser Family Farms
• Makrut Limes – Rancho Del Sol Organics
• Purple Ninja Radish – JR Organics
• Snow Peas – Tutti Frutti Farm
• Japanese Sprouting White Cauliflower – Tutti Frutti Farm
• Red Torpedo Onions – Tutti Frutti Farm

Farmer’s Market Box Recipes

Heirloom Tomato Avocado Caprese Salad

Serves 4 to 6

One pound heirloom mixed tomatoes, cored and thinly sliced
8 ounces sliced fresh mozzarella
2 Zutano avocadoes, peeled, pitted, and thinly sliced
½ cup thinly sliced torpedo red onion, using the red part only
20 cilantro leaves
Salt and pepper
2/3 cup extra virgin olive oil
½ cup finely chopped cilantro

1. Arrange the tomatoes, mozzarella, and avocado on a serving platter in an alternating pattern.
2. Tuck cilantro leaves between the tomatoes and mozzarella and sprinkle the onions over the top of the salad.
3. Season with salt and pepper, drizzle the salad with olive oil, and garnish with chopped cilantro. Serve at room temperature.

Avocado Toast with Pickled Purple Ninja Radishes and Onions

Serves 4

For the Radishes and Onion
3 torpedo onions, sliced ½-inch thick using the red and tender green parts
2 cups julienne purple ninja radishes
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the onions and radish in a glass bowl.
2. In a medium-sized bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions and radish.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the vegetables and serve cold or at room temperature.

For the Toast
Four slices whole grain bread, toasted
2 Zutano avocadoes, peeled, pitted, and thinly sliced
Pickled radish and onion (see above)
¼ cup finely chopped arugula

1. Arrange the avocado on the toast, sprinkle with some of the pickled radish and onion, some of the chopped arugula, and serve.
2. Cook’s Note: To preserve the color of cut avocadoes, spritz them with water, and cover tightly with plastic wrap, this will keep them from discoloring for about 12 hours. 

Salanova with Avocado Ranch Style Dressing

Makes about 2 cups

For the Dressing
1 ripe avocado, ripe, pitted, flesh scooped from skin
½ teaspoon Tabasco
1 tablespoon Markut lime juice
1 teaspoon grated lime zest
½ cup buttermilk
¼ cup mayonnaise
1 tablespoon minced torpedo onion
1 teaspoon dried basil
½ teaspoon dried oregano
1 medium clove garlic, minced
½ teaspoon sugar
¾ teaspoon salt
¼ teaspoon ground black pepper

1. Combine all the ingredients in a food processor or blender, and puree.
2. Cover and refrigerate for at least 4 hours. The dressing is great on sturdy greens like romaine, or as a slaw dressing. It will keep in the refrigerator for up to 1 week.

For the Salad
2 heads Salanova, washed, spun dry and chopped
2 Nantes carrots, peeled, and cut into julienne
3 Purple Ninja carrots, cut into julienne

1. Arrange the vegetables in a salad bowl, pour over some of the dressing, and toss to coat. Serve immediately.

Heirloom Tomato Basil Soup

Serves 4 to 6

One pound heirloom tomatoes, cored, and quartered
¼ cup extra-virgin olive oil
salt and freshly ground black pepper
1 medium yellow onion, chopped
⅓ cup chopped carrots
4 garlic cloves, chopped
3 cups vegetable or chicken broth
1 teaspoon fresh thyme leaves
1 cup heavy cream
1 loosely packed cup fresh basil leaves, plus more for garnish

1. Preheat the oven to 350°F and line a baking sheet with silicone, aluminum foil or parchment paper. Place the tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour, or until the edges just start to shrivel and the insides are still juicy.
2. Heat the remaining 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, and thyme leaves and simmer for 20 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined. Return to the pot, add the cream, and bring to soup to serving temperature.
4. Season to taste, ladle into bowls, and garnish with fresh basil leaves.

Markut Lime Glaze for Seafood, Chicken and Pork

Makes about 3 cups

2 cups firmly packed brown sugar
3 cups Tamari or Soy sauce
1/2 cup Markut lime juice
Grated zest of 2 Markut limes

1. In a medium saucepan, combine the sugar, soy sauce, lime juice, and kaffir lime zest.
2. Bring to a very gentle simmer over medium heat, uncovered, being careful not to boil.
3. Reduce the liquid by about half or until syrupy, 30 to 45 minutes. (Test it for proper consistency by drizzling some in a line on a cold plate; it should resemble maple syrup.)
4. Using a rubber spatula, press the syrup through a fine sieve. The syrup can be refrigerated for up to 2 weeks.
5. I like to use this as a glaze for grilled salmon, chicken, and pork tenderloin.

Markut Lime Ginger Spritzer

Serves 4 to 6

2 cups sugar
1 1/2 cups water
Grated zest of 2 Markut limes
1 thumbnail size piece of ginger, peeled, and chopped
One-liter sparkling water
Markut lime slices for garnish

1. In a saucepan, combine the sugar, water, zest, and ginger, bringing to a boil, and simmering for 10 minutes until the sugar is dissolved.  Let steep for 10 minutes and strain out the solids.
2. Cool the syrup.
3. Fill 8-ounce tumblers with ice, pour in 1/4 cup lime syrup and fill the rest of the glass with sparkling water. Garnish with a lime slice.
4. Cook’s Note: Taste the syrup and adjust the flavors, if you think it needs more sugar, or water (too sweet/not sweet enough) before straining out the solids.

Markut Lime Cookies

Makes about 48

1 cup butter, softened
1 1/2 cups sugar
2 tablespoons fresh lemon juice
Zest of one Markut lime
Few drops of Markut lime juice (be careful here, since it can be bitter)
2 egg whites
2 cup all-purpose flour

1. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
2. In the bowl of an electric mixer, beat the butter and sugar together, until smooth.
3. Add lemon juice, zest, lime juice, and egg whites, beating until combined.
4. Add the flour and fold it into the mixture.
5. Transfer the mixture to a pastry bag fitted with a plain tip (you will be basically piping cigars)
6. Pipe three-inch cookies onto the baking sheets.
7. Bake for 10 to 15 minutes, until the cookies are set, and beginning to brown around the edges.
8. Cool on the baking sheets, and store in airtight containers for up to 5 days.
9. These are delicious with gelato, ice cream, fresh fruit, or a cup of tea.

Bistro Carrot Salad with Carrot Top Pesto Vinaigrette

Serves 6

One bunch Nantes carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
2 cups packed carrot tops; tough stems removed
2 garlic cloves
1/4 cup pine nuts
1/3 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
1/4 cup rice vinegar
2 tablespoons honey
Salt and pepper

1. Put the carrots and scallions into a salad bowl.
2. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and Parmigiano.
3. Process on and off to break up the pine nuts and garlic.
4. With the machine running, add the oil vinegar, and honey. Season to taste with salt and pepper.
5. Toss the carrots with some of the dressing and serve.

Roasted Carrots

Serves 4

1 bunch Nantes carrots, scraped, tops removed
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Fleur del sel

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. Quarter the carrots lengthwise, then cut then in half horizontally.
3. In a bowl, combine the oil, honey, and cumin. Add the carrots and toss to coat. 
4. Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
5. Sprinkle with Fleur de Sel and serve.

Satina Potato Quiche

Serves 6

1 pound Satina potatoes, scrubbed
Salt and pepper
8 slices thick cut bacon, cut into ½-inch pieces
¾ cup torpedo onion, finely chopped using the red and tender green part
3 cups loosely packed roughly chopped fresh arugula
1 tablespoon chopped fresh thyme
2 cups shredded fontina cheese (about 8 ounces)
4 large eggs
1/4 cup heavy whipping cream
Fresh thyme leaves
Fresh ground black pepper

1. Preheat oven to 400°F. Bring potatoes, 2 tablespoons of salt, and enough water to cover by 1-inch in a medium saucepan to boil over high heat. Reduce heat to medium; cook, until the potatoes are fork tender, about 25 minutes. Drain well.
2. While potatoes are coming to a boil, cook bacon in a large nonstick skillet over medium-high, stirring occasionally, until crisp, 10 to 12 minutes.
3. Using a slotted spoon, transfer bacon to a paper towel lined plate; set bacon aside.
4. Reserve 2 tablespoons bacon drippings. 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.
5. Coat a 9-inch round cake pan with remaining 1 tablespoon bacon drippings. 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.
6. 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.
7. Whisk together eggs, cream, and 1 teaspoon salt in a large bowl until it is frothy, about 30 seconds.
8. Pour egg mixture into the cake pan.
9. 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 pepper

Melting Satina Potatoes

Serves 4 to 6

1 pound Satina potatoes, peeled
6 tablespoons butter, melted
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chicken broth
2-3 cloves garlic, minced
2 tablespoons fresh chopped Italian parsley

1. Preheat oven to 425 degrees. Line a baking sheet with silicone or aluminum foil.
2. In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
3. Cut potatoes into 3/4- to 1-inch-thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on a prepared baking sheet.
4. Roast potatoes for 15 minutes. Turn the potatoes, return to oven and roast for an additional 15 minutes.
5. Remove potatoes from the oven and turn one more time.
6. Add the broth and garlic to the pan and return to oven.
7. Roast for an additional 10-15 minutes, or until the potatoes are tender. Sprinkle with parsley and serve warm.

Kale Caesar

Serves 4
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours. 

1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Beans and Greens Soup

Serves 6

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
3. Taste for seasoning and adjust using salt and pepper.
4. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Maple Sriracha Roasted Sprouting Cauliflower

Serves 4

½ pound sprouting Japanese cauliflower
1 tablespoon vegetable oil
2 tablespoons maple syrup
1 tablespoon sriracha 
1 tablespoon soy sauce

1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the cauliflower onto the baking sheet.
3. In a small bowl, whisk together the remaining ingredients, and drizzle over the cauliflower on the pan, tossing to coat. Roast for 10 minutes, turn the cauliflower, and roast another 5 minutes, until tender. Serve warm.

Sprouting Cauliflower Curry

Serves 4

3 tablespoons vegetable oil
½ cup red torpedo onion, finely chopped
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1/2 teaspoon ground turmeric powder
1/2 teaspoon red chili powder
1 teaspoon coriander powder
2 tbsp tomato paste
½ pound sprouted Japanese cauliflower, chopped
½ cup chicken or vegetable broth
salt to taste
finely chopped fresh cilantro for garnish

1. Heat oil in a large non-stick pan on medium high heat and add in onions, ginger and garlic and fry for a few minutes till onions soften and lightly brown.
2. Stir in the spices and tomato paste and mix well.
3. Add the cauliflower and broth, mix to coat well with the spice mixture. Cover the pan and cook for 5-6 minutes, stirring occasionally till the cauliflower is cooked through.
4. Season with salt, garnish with fresh cilantro, and serve warm.

Snow Pea Salad

Serves 4 to 6

2 cups snow peas, trimmed and rinsed
1 tablespoon water
2 torpedo onions, thinly sliced
4 purple Ninja radishes, trimmed and cut into julienne slices (about 1/2 cup)
1/4 cup seasoned rice wine vinegar
2 teaspoons sugar
1 tablespoon extra-virgin olive oil

1. Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamonds shapes, discarding the end pieces.
2. In a medium serving bowl, combine the snow peas, torpedo onions, and radishes.
3. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

Honey Garlic Shrimp with Snow Peas

Serves 4

1-pound raw large shrimp (16 to 20 per pound), peeled and deveined
salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
4 garlic cloves, minced
1/4 cup honey
1 tablespoon soy sauce or tamari
1 tablespoon vegetable oil
½ pound snow peas, ends trimmed and cut in half lengthwise
2 tablespoons toasted sesame seeds
2 tablespoons finely chopped torpedo onion

1. Pat the shrimp dry with paper towels. Season all over with salt and black pepper.
2. Whisk together the lemon juice, honey, and soy sauce. Whisk until the honey is dissolved.
3. Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat until it shimmers. Add the snow peas, and cook for 1 minute, transfer to a plate. Add the shrimp in a single layer and cook until they start to curl, turn pink, and are just cooked through, 1 to 2 minutes per side. Transfer the shrimp to the plate with the snow peas.
4. Add the sauce to the skillet and cook until thickened and reduced by about half, 2 to 4 minutes. Turn off the heat. Return the shrimp and snow peas to the skillet and toss to coat in the glaze. Garnish with chopped fresh parsley leaves if desired and serve garnished with sesame seeds and finely chopped torpedo onion.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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