Farmer’s Market Box January 30th, 2025
This week’s local produce and featured farms:
- Heirloom Mix Tomatoes – Seed and Bucket Farms
- Russian Banana Fingerling Potatoes – Weiser Family Farms
- Broccolini – Mendoza Farms
- Black Kale – Tamai Family Farms
- Sugar Snap Peas – Tutti Frutti Farm
- Lettuce Salanova Mix – The Garden Of
- French Breakfast Radish – – JR Organics
- Arkansas Black Apples – Cuyama Orchards
- Spring Onions – Schaner Farms
- Smith’s Red Blood Oranges – Friend’s Ranches
- Meyer Lemons – Rancho Del Sol Organics
Farmer’s Market Box Recipes
Smoky Tomato Soup
Serves 6 to 8
1 Tbs. olive oil 3 thick strips bacon cut into ½-inch dice 1 ½ cups finely diced yellow onion salt 1 Tbs. unbleached all-purpose flour 1 Tbs. chopped fresh thyme 1/2 tsp. sweet or smoked paprika 1 pound Heirloom tomatoes, cored, and chopped 2 cups chicken or vegetable broth ½ cup heavy cream Freshly ground black
- Put the oil in a Dutch oven, add the bacon, and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels; let drain and cool.
- Add the onion and 1/2 tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Stir in the flour, 2 teaspoons thyme, and the pimento, and cook, stirring, for 1 minute. Add the tomatoes and chicken broth and bring to a boil. Reduce to a simmer, cover with the lid slightly ajar, and cook, stirring occasionally, until the mixture thickens and the flavors meld, about 15 to 20 minutes.
- Using an immersion blender purée the soup. Return the soup to the pan, stir in the cream, and bring to a boil. Taste and season with salt and pepper if needed, ladle the soup into serving bowls and serve sprinkled with the bacon pieces and the remaining thyme.
Heirloom Tomato Frittata
Serves 6
8 large eggs 1/2 cup milk 1 1/2 cups shredded mozzarella cheese 1/2 cup pesto of your choice, homemade or store-bought plus 2 tablespoons extra virgin olive oil Heirloom tomatoes, cored and cut 1/4-inch thick to cover the dish (probably 2 that are 2-inches in diameter) 1/2 cup freshly grated Parmesan cheese
- Coat a 10-inch round baking dish with nonstick cooking spray.
- In a large bowl, whisk together the eggs and milk until blended. Stir in 1 cup of the mozzarella, and the 1/2 cup pesto. Combine the remaining pesto with the oil and set aside.
- Pour the eggs into the prepared dish and top with the tomatoes, floating them on top of the eggs.
- Drizzle the pesto oil over the tomatoes, and top with the remaining 1/2 cup of mozzarella and the Parmesan.
- Preheat the oven to 350°F. Bake the frittata until puffed, golden, and set in the center, 35 to 40 minutes.
- Do-Ahead: At this point, you can cool, cover, and refrigerate overnight. Serve cold or at room temperature, or reheat, covered with aluminum foil, in a 350°F oven for 15 minutes.
Slow Cooker Beef Stew
Serves 6
3 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 1 cup all-purpose flour 2 to 3 pounds beef chuck, excess fat trimmed, and cut into 1-inch chunks 2 tablespoons olive oil 1-pound Russian Fingerling potatoes, scrubbed 4 medium carrots, cut into 1-inch lengths 2 cups sliced yellow onion 1 ½ cups beef broth 2 tablespoons Worcestershire sauce 2 teaspoon dried thyme leaves 2 bay leaves 2 cups frozen petite size peas, defrosted 2 cups frozen corn, defrosted
- In a zipper-top plastic bag, combine the salt, pepper, and flour, and toss the meat in the flour, shaking off any excess. Heat the oil in a large skillet, and brown the meat on all sides, transferring the browned meat to the slow cooker. Arrange the potatoes, carrots, and onion in the slow cooker.
- Add the broth, Worcestershire, thyme, and bay leaf to the skillet, and scrape up any browned bits that may have stuck to the bottom of the pan. Transfer the contents of the pan to the slow cooker insert, cover and cook over low for 8 hours, until the meat is tender. Add the peas and corn and cook an additional hour. Taste for salt and pepper, remove the bay leaves and adjust if necessary.
Chicken Cacciatore with Roasted Potatoes
Serves 4 to 6
2 tablespoons extra virgin olive oil ¼ pound pancetta, finely chopped 6 chicken thighs Salt and pepper 4 garlic cloves, sliced 2 tablespoons finely chopped rosemary 1/3 cup red wine vinegar 1 cup heirloom tomatoes, cored and chopped Salt and pepper 1 pound fingerling potatoes, scrubbed
- In a large skillet, heat the oil, add the pancetta, and cook until the pancetta is crisp. Sprinkle the chicken with salt and pepper and brown the chicken on both sides.
- Add the garlic and rosemary to the pan, pour in the vinegar, and allow to come to a boil.
- Add the tomatoes, and potatoes, sprinkle with salt and pepper, and bring to a boil.
- Cover and simmer for 20 to 30 minutes until the chicken is cooked through and the sauce is thickened. Serve over polenta or pasta.
Sake Glazed Chicken with Broccolini
Serves 4 to 6
6 tablespoons sake 6 tablespoons soy sauce 1/4 cup granulated sugar 2 tablespoons vegetable or canola oil 11/2 lb. boneless, skinless chicken thighs Salt and pepper 1 bunch Broccolini cut into 3-inch-long pieces 3 spring onions, thinly sliced, white and green parts separated 3 medium cloves garlic, thinly sliced 1 3-inch piece fresh ginger, peeled and sliced lengthwise into 4 slabs
- Combine the sake, soy sauce, and sugar in a small bowl, and stir until the sugar dissolves.
- set aside.
- Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Season the chicken with salt and pepper, and cook, flipping once, until golden brown on both sides, 2 to 4 minutes per side. Transfer
- to a plate.
- Add the sake mixture, Broccolini, scallion whites, garlic, and ginger to the skillet. Bring to a simmer. Arrange the chicken on top of the broccolini.
- Cover and cook over medium heat until the Broccolini is tender, and the chicken is cooked through, about 5 minutes. Discard the ginger. Season with salt and pepper, and sprinkle with the green onions.
Vegetable Ragout
Serves 4 to 6
½ pound sugar snap peas, strings removed 1 bunch French breakfast radishes, trimmed and halved 1 cup chicken or vegetable broth 2 tablespoons unsalted butter 1/2 tsp. granulated sugar freshly ground black pepper 1 bunch spring onions, cut into 1-inch pieces 1 bunch Salanova, washed, spun dry and chopped 1 tsp. Champagne or white wine vinegar
- Bring a 4-quart saucepan of well-salted water to a boil. Have a bowl of ice water ready. Boil the peas until just tender, about 2 minutes. Drain, plunge into the ice water to cool, drain again, and set aside.
- Combine the radishes, broth, butter, and sugar in a 12-inch skillet.
- Cover and cook over medium heat until almost tender, 4 to 6 minutes. Stir in the spring onions. Cover and simmer until the onions wilt, 1 to 2 minutes.
- Add the peas and pile the Salanova on top. Cover and simmer until the Salanova wilts, 2 to 3 minutes. Toss to combine. Using a slotted spoon, transfer the vegetables to a warm serving platter, leaving any liquid behind.
- Boil the liquid over medium-high heat to reduce it until it just covers the bottom of the skillet, about 1 minute. Stir in the vinegar and pour the liquid over the vegetables. Season with salt and pepper, toss, and serve warm.
Farro Soup with Kale
Serves 6
1/4 cup extra virgin olive oil (plus extra for garnish) 1/2 cup spring onions, finely chopped 3 ribs celery, including the leaves, finely chopped 3 medium carrots, finely chopped 2 teaspoon finely chopped sage 1 bunch kale, tough stems removed, cut into 1/2-inch ribbons 2 cups pearlized farro, rinsed in cold water 8 cups chicken or vegetable broth Salt and pepper
- In a Dutch oven, heat the oil over medium high heat and sauté the onion, celery, carrots, and sage, until the onion begins to soften, about 3 to 4 minutes.
- Add the kale and toss in the oil mixture.
- Add the farro, broth and simmer, covered for 45 minutes, until the farro is tender. Season with salt and pepper.
- Remove 2 cups of the farro and vegetables with some broth to a blender.
- Puree the farro and vegetables and add back to the soup.
- Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper.
Black Kale Bruschetta with Buratta
Serves 4 to 6
For the Bruschetta One baguette, sliced 1/2-inch thick on the diagonal Olive oil
- Preheat the oven to 350 degrees, line a baking sheet with foil, parchment, or silicone.
- Lay the slices onto the baking sheet, and brush with olive oil
- Bake for 15 minutes until the bread is toasted. Cool.
For the Kale and Finishing 3 tablespoons extra virgin olive oil and more for garnish 3 garlic cloves, sliced Pinch of red pepper flakes 1 bunch black kale, washed, tough stems removed, and cut into 1/2-inch ribbons Salt and pepper 2 burrata
- In a large skillet, heat the oil and swirl the garlic and red pepper in the oil for 1 minute until fragrant.
- Add the kale, and sauté, seasoning with salt and pepper, turning the kale until it is wilted, about 10 minutes.
- Put some of the kale onto the bruschetta and top with a slice of burrata. Drizzle with some extra virgin olive oil and serve.
Salanova Salad with Spring Onion Dressing
Serves 4 to 6
2 heads Salanova, washed, spun dry, and chopped 4 French breakfast radishes, trimmed, and thinly sliced 2 cups sugar snap peas, trimmed, and cut in half on the diagonal 1/4 cup mayonnaise 1/4 cup Greek Style yogurt 2 tablespoons lemon juice 1 tablespoon Worcestershire 1 teaspoon Dijon mustard ½ cup finely chopped spring onion 2 garlic cloves, minced 1/2 cup grated Parmigiano Reggiano 1 teaspoon grated lemon zest Salt and pepper
- Put the Salanova, radish and sugar snaps into a salad bowl.
- In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, onion, garlic, Parmigiano, and lemon zest.
- Puree, season with salt and pepper. Dress the salad and serve. Any leftover dressing can be covered and refrigerated for 4 days. It makes a great dip, topping for grilled vegetables, or tossed into pasta or potato salads.
Praline Apple Bread Pudding
Serves 6
½ cup butter, melted ½ cup sugar 2/3 cup brown sugar 2 cups pecan halves 1 Arkansas black apple, peeled, cored, and cut into 1/4-inch wedges 4 cups torn egg bread, or good quality white bread 3 Arkansas black apples, peeled, cored, and chopped 4 eggs 2 cups heavy cream 1/4 cup sugar 2 teaspoon ground cinnamon 1 tablespoon vanilla
- Preheat the oven to 400 degrees. Coat the inside of a 9 by 13-inch pan with non-stick cooking spray. Combine the butter and sugars in a glass mixing bowl.
- Pour into the bottom of the pan and arrange the pecans on the bottom. Arrange the apple wedges around the pecans in a pattern.
- Place the bread and remaining apples in a large bowl. Beat together the eggs, cream, sugar, cinnamon, and vanilla. Pour over the bread and apples and mix well with your hands. Pour into the pan with the sugar, and top with additional cinnamon and sugar, if desired.
- Bake for 15 minutes, reduce the heat to 350 degrees and bake another 30-45 minutes. Let rest for 5 minutes, then turn out onto serving platter.
- Do-Ahead: The bread mixture for the pudding is best if it is refrigerated overnight, then prepare the pan with the butter and sugar mixture and bake as directed.
Arkansas Black Apple Cake
Makes one 9-inch bundt
1 2/3 cup canola or vegetable oil 1 ½ cups sugar 3 large eggs 3 cups peeled, cored, and chopped Arkansas apples 1 cup chopped pecans (optional) 1 teaspoon ground cinnamon 3 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt
- Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
- In a large bowl, combine the oil, sugar, and eggs until blended.
- Add the apples, pecans (if using) flour, baking soda and salt.
- Transfer to the prepared pan and bake for 45-55 minutes until a skewer inserted into the center comes out clean.
- Allow the bundt to cool for EXACTLY 10 minutes before removing it from the pan, and cool on a wire rack.
- The cake keeps in an airtight container for 1 week and can be frozen for 2 months.
Blood Orange Margarita
Serves 12
1-quart fresh blood orange juice or fresh orange juice 1 1/2 cups fresh lime juice 1 1/2 cups Cointreau or another triple sec 3 1/2 cups silver tequila Kosher salt 1 blood orange or orange wedge, plus 12 thin blood orange or orange slices Ice
- In a large pitcher, mix the orange juice with the lime juice, Cointreau, and tequila. Refrigerate until chilled, at least 30 minutes.
- Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
- Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and serve.
Seared Shrimp with Blood Orange Beurre Blanc
Serves 4
For the Beurre Blanc 4 blood oranges 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 an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
- In a small saucepan, bring the grapefruit 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, 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.
Roasted Swordfish with Blood Orange Salsa
Serves 6
½ cup extra virgin olive oil 1/3 cup blood orange juice 1 tablespoons Old Bay seasoning 2 ½ pounds swordfish filets 1 blood orange, peel and pith removed, and diced 1 torpedo onion, finely chopped 1 jalapeno, finely chopped, seeded and cored 5 sprigs cilantro, finely minced 1 cup diced tomato 2 garlic cloves, minced Salt and Cholula to taste
- In a 13-by-9-inch baking dish, combine the oil, orange juice, and Old Bay. Arrange the swordfish in the dish, turning to coat.
- Preheat the oven to 400 degrees or preheat a gas grill.
- Roast the fish for 10 minutes per inch of thickness, or until the fish reaches 150 on an instant read meat thermometer.
- In a bowl, combine the orange, onion, jalapeno, cilantro, tomato, and garlic. Season with salt and Cholula.
- Serve the fish with salsa
Chicken Piccata
Serves 6
6 skinless boneless chicken breast halves Salt and pepper 3 tablespoons unsalted butter, room temperature 1 1/2 tablespoons all-purpose flour Additional all-purpose flour 3 tablespoons olive oil 1/2 cup dry white wine 1/4 cup fresh Meyer lemon juice (depending on the acidity, you may need up to 1/2 cup) 1/4 cup canned low-salt chicken broth 1/2 cup drained capers 1/2 cup chopped fresh parsley
- Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
- Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
- Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
- Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to a platter tent with foil to keep warm.
- Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
- Stir in capers, parsley and remaining 2 tablespoons butter.
- Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.
Grilled Lemon Herb Chicken Breasts
Serves 6 to 8
1/2 cup extra virgin olive oil 1/3 cup Meyer lemon juice 1 tablespoon dried rosemary 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 cloves garlic, minced 8 skinless, boneless chicken breast halves
- In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to combine. Add the chicken, seal the bag, and refrigerate.
- Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
- Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
- Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
- Variation: Substitute dried oregano or marjoram for rosemary.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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