Farmer’s Market Box January 23rd, 2025
This week’s local produce and featured farms:
- Russian Banana Fingerling Potatoes – Weiser Family Farms
- Spinach – JR Organics
- Ettinger Avocado – Rancho Los Serranos
- Purple Carrots – Weiser Family Farms
- Radish Watermelon – JR Organics
- Fennel – Milliken Family Farms
- Red Torpedo Onions – Tutti Frutti Farm
- Brussels Sprouts – Two Peas in a Pod
- Gold Nugget Tangerines – Regier Family Farms
- Cara Cara Oranges – Rancho Del Sol Organics
- Santa Teresa Lemons – Murray Family Farms
Farmer’s Market Box Recipes
Grilled Chicken Thighs with Fennel Slaw
Serves 6
1/4 cup Dijon mustard 1 tablespoon Worcestershire 2 garlic cloves, minced 1/4 cup lemon juice 1/2 cup olive oil Salt and pepper 6 chicken thighs, skin and bones removed 1/2 cup mayonnaise 1 cup chopped basil 1/4 cup finely chopped cornichons Brioche buns for serving 1 fennel bulb, wispy ends trimmed, and finely diced 1 head green leaf lettuce, washed, spun dry and chopped
- In a bowl, whisk together the mustard, Worcestershire, garlic, lemon juice and olive oil. Divide the mixture in half, add the chicken thighs to one half of the mixture, and marinate for 1 hour.
- Add the mayonnaise, basil, and cornichons to the other half of the marinade, season with salt and pepper and refrigerate.
- Preheat the grill for 10 minutes and grill the chicken for 3 to 4 minutes on each side, until cooked through.
- Remove to a cutting board and allow to rest for 5 minutes. Thinly slice and arrange on the brioche buns.
- Toss the salad greens and fennel with the remaining dressing, and pile on top of the chicken on the buns and serve.
Pasta with Fennel and Sausage
Serves 6
3 tablespoons good olive oil 3 cups chopped fennel 1 1/2 cups chopped red torpedo onion, using the red part only 1 1/4 pounds sweet Italian sausages, casings removed 2 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes salt and freshly ground black pepper 1 cup dry white wine 1 cup heavy cream 2/3 cup half-and-half 2 tablespoons tomato paste 1 pound rigatoni or other shaped pasta cooked 2 minutes short of al dente, saving some of the hot pasta water 1/2 cup chopped Italian parsley leaves 1 cup freshly grated Italian Parmesan cheese, divided
- Heat the olive oil in a Dutch oven, over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, red pepper flakes, salt, and black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Toss the rigatoni with the hot sauce, add in the parsley and half of the cheese, adding some of the hot pasta water to make a creamy sauce.
- Serve the pasta garnished with the remaining cheese.
Roasted Fennel, Potatoes and Olives
Serves 4
6 medium Fingerling potatoes, scrubbed, and cut into wedges 1 fennel bulb, root end trimmed, wispy ends removed and thinly sliced 1/2 cup extra virgin olive oil Salt and pepper 2 vine-ripened tomatoes thinly sliced 1 teaspoon dried oregano 1 cup oil cured olives sliced
- Roast for 20 minutes, top the potatoes with the tomatoes, oregano, and olives, and roast another 20 minutes until the potatoes are tender. Serve immediately.
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
- In a bowl, combine the potatoes, fennel, and oil. Season with salt and pepper.
Loaded Fingerling Potatoes
Serves 4
1/3 cup extra virgin olive oil 1 1/2 teaspoons salt 1/2 teaspoons ground black pepper 1 pound fingerling potatoes, scrubbed and quartered lengthwise 1 cup shredded sharp cheddar cheese 3 red torpedo onions, finely chopped, using the red and tender green parts 4 slices bacon, cooked crisp and crumbled 1/2 cup sour cream
- Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a bowl, combine the oil, salt, and pepper. Add the potatoes and toss to coat.
- Spread the potatoes into the prepared pan, and roast for 20 minutes, turn the potatoes and reduce the heat to 350 degrees.
- Sprinkle with the cheese, scallions, and bacon. Roast another 10 minutes, until the potatoes are tender, and the cheese is bubbling.
- Serve the potatoes garnished with the sour cream.
Avocado Mousse Salad with Shrimp Louis Dressing
Serves 6
1 envelope plain, unflavored gelatin 3 tablespoons white-wine vinegar 2 avocados, peeled, pitted, and chopped 2 tablespoons lemon juice 1/2 cup packed cilantro 1/2 cup mayonnaise Salt ¼ teaspoon Tabasco sauce 1 tablespoon Dijon-style mustard 1/2 cups mayonnaise 1/4 cup ketchup 2 tablespoons finely chopped red torpedo onion, using the red part only 1 tablespoon sweet pickle relish 2 pimento-stuffed green olives, finely chopped 1 tablespoon finely chopped fresh Italian parsley 1/2 pound cooked peeled and deveined shrimp, coarsely chopped
- Coat the inside of an 8-inch pie or cake pan with non-stick cooking spray.
- Sprinkle the gelatin over the vinegar and stir to blend.
- Put the avocado, lemon juice, cilantro, mayonnaise, salt, Tabasco, and mustard into a food processor. Stir in the gelatin, and process until the mixture is pureed. Season with salt and more Tabasco if needed. Spread into the prepared pan, cover, and refrigerate until firm (about 4 hours)
- In a bowl, combine the mayonnaise, ketchup, onion, relish, olives, parsley, and shrimp, stirring to blend. Season with salt and pepper
- When ready to serve, slice a wedge of avocado mousse, and arrange on a plate and garnish with the Shrimp Louis.
Black Bean, Avocado Salsa Dip
Serves 6
Two 15-ounce cans black beans, drained and rinsed 1 cup peeled and chopped watermelon radish 1/4 cup finely chopped torpedo onion using the red and tender green parts 2 cups fresh or defrosted frozen corn kernels 1/2 cup seeded and finely chopped red bell pepper 1 1/2 cups cherry tomatoes, cut in half 1 cup chopped ripe avocado 2 cloves garlic, minced 1/4 cup seeded and finely chopped Anaheim Chili peppers 2 tablespoons chopped fresh cilantro 1/4 cup fresh lime juice 3/4 cup vegetable oil 1 teaspoon chipotle Tabasco sauce 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper
- In a large bowl, combine the black beans, radish, onions, corn, red pepper, tomatoes, avocado, garlic, chili, and cilantro.
- In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
- Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop overnight.
- Serve cold with tortilla chips. This dip keeps for 4 days in the refrigerator if you omit the avocado. The avocado tends to lose its integrity if it marinates in the dressing longer than 24 hours.
- Cook’s Note: To preserve avocado and stop it from discoloration, spritz the flesh with water, and wrap tightly in plastic wrap. I have even submerged chopped avocado in water for up to 8 hours without discoloration or sogginess.
Homemade Limoncello
Makes two 16-ounce bottles
10 St. Teresa lemons, washed and dried 1 750-ml bottle vodka (100-proof preferred, or 80-proof) 1 to 4 cups granulated sugar, to taste
- Using a vegetable peeler or Microplane remove the peels from all the lemons.
- Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don’t worry about trimming every scrap.
- Transfer the lemon peels to a 1-quart jar.
- Cover the peels with vodka.
- Screw on the lid.
- Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for at least 4 days or as long as a month.
- The longer you let the vodka infuse, the lemonier your limoncello.
- Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.
- Prepare a sugar syrup of at least 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool.
- Pour the sugar syrup into the infused vodka. Stir gently to mix.
- Taste and add additional sugar syrup if desired. You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like up to 4 cups of water with 4 cups of sugar.
- More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.
- Insert a funnel in the neck of one of the bottles and fill with limoncello. Repeat with remaining bottles.
- Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for up to a year.
Slow Cooker Lemon Chicken Orzo Soup
Serves 8
8 cups chicken broth grated zest of two lemons 1 cup orzo pasta 2 cups shredded cooked chicken 2 teaspoons fresh lemon juice 4 eggs, separated ½ cup finely chopped Italian parsley Thin lemon slices for garnish
- Pour the broth, zest, orzo, and chicken into the insert of a 5 to 7-quart slow cooker. Cover and cook on high for 2 hours. Turn the slow cooker to low heat.
- In a mixing bowl, whisk together the egg white, until soft peaks form. In another bowl, whisk together the lemon juice and the yolks. Whisk the mixtures together and pour one cup of the broth into the eggs, whisking constantly being careful not to cook the eggs into a scramble.
- Slowly pour the eggs into the soup and cook another hour on low. Sprinkle the soup with the parsley and serve garnished with lemon slices if desired.
Slow Cooker Lemon Chicken Wings
Serves 6
Browning 3 pounds chicken wing drumettes ¼ cup olive oil 1 ½ teaspoons salt 1 teaspoon sweet paprika
- Coat the inside of the insert of a 5 to 7-quart slow cooker insert with non-stick cooking spray. Preheat the broiler for 10 minutes.
- In a large mixing bowl, combine the chicken wings, olive oil salt, paprika and pepper, tossing to coat the wings evenly.
- Arrange the wings on a rack in a baking sheet, and broil for 5 minutes, until the wings are crispy on one side, turn the wings, and broil another 5 minutes, until crispy and browned.
- Remove the wings from the oven; if you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days, otherwise, place the wings into the prepared insert.
Sauce ½ cup lemon juice Grated zest of 3 lemons 2 teaspoons salt Pinch red pepper flakes ½ cup extra virgin olive oil 2 tablespoons red wine vinegar 6 cloves garlic, minced 1 tablespoon finely minced rosemary ½ cup chicken broth
- In a mixing bowl, whisk together the sauce, and pour over the wings in the insert and turn to coat all the wings.
- Cover and cook on high for 3 hours, turning the chicken several times during the cooking time to coat with the sauce. Serve the wings on the warm setting.
Chicken Piccata
Serves 4 to 6
6 half chicken breasts, boned, skinned, and flattened 1/2-inch thick 1/2 cup flour 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons Madeira 3 tablespoons fresh lemon juice 3 thin slices lemon, cut in half 1/4 cup capers 1/4 cup minced flat leaf parsley
- Combine the flour, salt, and pepper, and dip the chicken into the flour.
- In a large sauté pan, heat the butter and oil, and brown the chicken over medium high heat, about 3 minutes on each side.
- Remove the chicken from the skillet, and stir in the Madeira and lemon juice, scraping up the browned bits from the bottom of the pan. Add the chicken back to the pan and turn in the sauce. Add the capers and sprinkle with the parsley.
Spinach Salad with Soy Tangerine Vinaigrette
Serves 4
One bunch spinach, washed, spun dry, tough stems removed, and chopped 1 torpedo onion thinly sliced using the red part only 3 tangerines, peeled, and segmented 1/2 cup vegetable oil 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons tangerine juice 3 tablespoons sugar 1/8 teaspoon peeled and grated fresh ginger 1 clove garlic, minced
- Put the spinach, onion, and tangerines into a salad bowl.
- Whisk together the dressing ingredients in a small bowl until blended.
- Toss the dressing with the spinach and tangerines and serve.
Spinach and Ricotta Pie
Serves 6
2 tablespoons unsalted butter 3 garlic cloves, minced 1 bunch spinach, washed, spun dry and chopped 1 teaspoon salt 1/8 teaspoon freshly grated nutmeg Freshly ground black pepper to taste or Tabasco 2 cups whole milk ricotta, well drained 3 large eggs, beaten 1 cup shredded whole milk mozzarella 1 cup freshly grated Parmigiano Reggiano 1 package puff pastry, thawed, but kept chilled 1/2 cup flour for rolling One large egg mixed with 2 tablespoons heavy cream
- Preheat the oven to 400 degrees and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
- In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the spinach, sauté until the spinach is wilted and season with salt, nutmeg, and pepper.
- Cool slightly and put into a large mixing bowl. Add the ricotta, eggs, mozzarella, and the Parmigiano. Season with additional salt and pepper if needed.
- Roll out both pieces of the puff pastry into a 14-inch square.
- Drape one of the pieces over the spring form pan and fill with the spinach filling.
- Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
- Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie)
- Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, not microwave.
Roasted Brussels Sprouts w/ Pancetta & Balsamic Glaze
Serves 6
1/2-pound brussels sprouts, cut in half, or quartered if large 1/8-pound pancetta, cut into dice 2 garlic cloves, minced 1/4 cup finely chopped red onion Salt and pepper 1/3 cup extra virgin olive oil 1/4 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.
Brussels Sprout Farro Salad
Serves 6
3/4-pound shredded Brussels sprouts 2 cups cooked farro 1/2 cup dried cranberries 1/2 cup chopped pecans, toasted 1/3 cup finely chopped red torpedo onion, using the red part only 1/4 cup freshly squeezed orange juice ¼ cup rice vinegar 1 tablespoon Dijon mustard ½ cup canola oil Salt and pepper
- In a salad bowl, combine the sprouts, farro, cranberries, pecans, and onion.
- In a small mixing bowl, whisk together the juice, rice vinegar, mustard, and oil. Season with salt and pepper. Dress the salad and serve.
- To cook farro, bring 3 quarts of salted water to a boil, add 1 cup of farro and cook for 20 minutes until tender. Drain thoroughly and cool before mixing into the salad. Farro can be refrigerated for 3 days, or frozen for 2 months.
Yellow Carrot Salad
Serves 4 to 6
1 bunch yellow carrots, coarsely shredded 2 watermelon radishes, julienned 2 torpedo onions or scallions, finely chopped, using the white and tender green parts 3 tablespoons red wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- In a bowl, combine the carrots, radishes, and onion.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
Cara Cara Orange Poppy Seed Muffins
Makes 10 to 12 muffins
1/2 cup unsalted butter, melted Grated zest of 1 Cara Cara orange 1/2 cup freshly squeezed Cara Cara orange juice 2 large eggs 1/2 cup sour cream 2 1/2 cups all-purpose flour 3/4 cup sugar 3 tablespoons poppy seeds 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda
- Preheat the oven to 400 degrees, and line 10 to 12 muffin cups with liners, or coat the inside with non-stick cooking spray.
- In a large mixing bowl, whisk together the butter, zest, orange juice, eggs, and sour cream, the mixture will look curdled.
- Add the flour, sugar, poppy seeds, baking powder, salt, and soda, and stir until blended.
- Using a 1/3 cup portion scoop, portion the batter into the prepared pan. Bake for 15 to 18 minutes, until a skewer inserted into the center comes out clean. Cook for 10 minutes before removing from the pan.
Orange Olive Oil Cake
Makes one 9-inch cake
2 cups all-purpose flour 1 3/4 cups sugar 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 1/3 cups extra-virgin olive oil 1 1/4 cups whole milk 3 large eggs 1 1/2 tablespoons grated Cara Cara orange zest 1/4 cup fresh Cara Cara orange juice 1/4 cup Grand Marnier
- Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
- In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
- Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
- Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Cara Cara Ricotta Pancakes
Serves 6
3/4 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder Pinch fine sea salt 1 cup whole milk ricotta cheese 3/4 cup whole milk 3 eggs, separated 1/2 teaspoon vanilla extract Finely grated zest of 1 orange Butter or nonstick cooking spray, for cooking Confectioner’s sugar, for garnish
- Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
- Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
- Heat a cast-iron griddle or large nonstick sauté pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray.
- Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve dusted with confectioner’s sugar and serve with raspberry or strawberry syrup.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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