Farmer’s Market Box February 6th, 2025
This week’s local produce and featured farms:
- Cipollini Onions – Schaner Farms
- Oro Blanco Grapefruit – Rancho Del Sol Organics
- Red Napa Cabbage – Fresno Evergreen
- Chicory Frisse – The Garden Of
- Satina Potatoes – Weiser Family Farms
- Sugar Snap Peas – Tutti Frutti Farm
- Salanova Mix Lettuces – JR Organics
- Thumbelina Round Carrots – Tamai Family Farms
- Root Sunchokes – Weiser Family Farms
- Green Garlic – Coleman Family Farms
- Satsuma Tangerines – Polito Family Farms
Farmer’s Market Box Recipes
Sunchoke Bisque
Serves 6
2 tablespoons unsalted butter 1/2 cup cippolini onion finely chopped 2 teaspoons finely chopped thyme 3/4-pound sunchokes, scrubbed, and chopped 1 pound Satina potatoes scrubbed and chopped 5 cups chicken or vegetable broth 1/2 cup heavy cream (optional) Salt and pepper 1/4 cup finely chopped chives
- In a Dutch oven, heat the butter, sauté the onion and thyme, until the onion is softened.
- Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
- Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
- If not using the cream, add a bit more broth if needed to thin the soup.
- Serve the soup garnished with chives.
Sunchoke ‘Hummus’
Serves 4 to 6
1-pound sunchokes scrubbed 1/2 cup extra virgin olive oil 2 tablespoons finely chopped rosemary 2 tablespoons finely chopped green garlic Salt and pepper
- Put the sunchokes into water to cover and bring to a boil. Boil until tender, about 15 minutes. Drain thorough and put into a food processor.
- While the sunchokes are simmering, in a large skillet, heat the oil, add the rosemary and garlic, and sauté until the garlic is fragrant. Cool a bit.
- Pulse the sunchokes on and off in the food processor to break them up.
- With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed. Season with salt and pepper.
- Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.
Salanova Salad with Green Garlic Dressing
Serves 6
2 heads Salanova, washed, spun dry and chopped 2 cippolini onions, thinly sliced 1 tablespoon finely chopped green garlic 1/4 cup rice vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- Put the Salanova and onion in a salad bowl.
- In a mixing bowl, whisk together the remaining ingredients. Dress the salad and serve.
Frisee salad with Lardons and Oro Blanco Vinaigrette
Serves 6
In France, this salad is frequently served with a jammy egg for a whole meal.
8 strips thick cut bacon, cut into 1/2-inch dice 1 bunch frisee, washed, spun dry and chopped ¼ cup finely chopped cippolini onion ¼ cup Oro Blanco juice ¼ cup rice vinegar 1 teaspoon green garlic, minced 2/3 cup extra virgin olive oil Salt and pepper
- Cook the bacon until crisp and drain on paper towels.
- In a salad bowl, combine the frisee and onion.
- In a mixing bowl, whisk together the juice, vinegar, garlic, and olive oil. Season with salt and pepper.
- Dress the salad, and garnish each serving with some of the bacon.
- To make jammy eggs: Put 4 eggs into water to cover. Bring to a boil, turn off the heat, cover the pan, and time for 8 minutes. Cool in ice water, and peel.
Oro Blanco Sangria
Serves 4 to 6
1 cup superfine sugar 1 cup hot water 2 750-ounce bottles Riesling or Chablis 1 Oro Blanco, ends removed, and sliced 1/4-inch thick 2 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, Oro Blanco, 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.
Oro Blanco Grapefruit Salad with Feta
Serves 6
Sweet Oro Blanco isn’t just for breakfast with your cereal. Try this colorful salad for the Super Bowl.
2 Oro Blanco grapefruits (you can sub in your favorite type here) One European cucumber, washed, and cut into 1/2-inch pieces One small red onion, thinly sliced 1/2 cup Kalamata olives 1 cup crumbled feta cheese 2 to 3 tablespoons rice vinegar 1/4 to 1/3 cup extra virgin olive oil Salt and pepper to taste
- Cut the ends off the grapefruit and then stand them on one end and cut down to remove the pith and peel.
- Cut the grapefruit into segments and if the segments are large, cut those in half, and transfer to a large bowl.
- Add the cucumber, red onion, olives, and feta, and toss with the vinegar and oil.
- Season the taste with salt and pepper and refrigerate for up to 6 hours. Serve at room temperature.
Potato and Egg Muffins
Serves 6
12 Satina potatoes, scrubbed ½ cup unsalted butter, melted Salt and pepper 8 large eggs ½ cup heavy cream 2 cups shredded sharp cheddar cheese 8 strips bacon, cooked crisp and chopped
- Preheat the oven to 350 degrees, coat the inside of 12 muffin cups with non-stick cooking spray.
- Put the potatoes into water to cover and bring to a boil. Simmer for 25 to 30 minutes, until the potatoes are tender. Drain the potatoes and put each potato into the muffin cups. Using a tablespoon, make an indentation in the center of the potato, working the potato up the sides of the muffin tin.
- Brush the potato flesh with the butter, and season with the salt and pepper.
- In a bowl, whisk together the eggs, cream, cheese, and bacon. Fill each potato with the egg mixture, and bake for 20 to 25 minutes, until the eggs are set. Allow to rest for 5 minutes before serving.
Loaded Potato Soup
Serves 4 to 6
4 cups chicken or vegetable broth 1 pound Satina potatoes, scrubbed, and cut into bite sized chunks 3 tablespoons unsalted butter 1 teaspoon finely chopped green garlic 1/2 cup finely chopped cippolini onion 3 tablespoons all-purpose flour 1 cup whole milk 2 cups shredded medium cheddar cheese 1 cup shredded sharp white cheddar cheese Salt and Tabasco 1/2 cup sour cream for garnish 8 strips bacon, cooked crisp and crumbled for garnish 3 scallions, finely chopped, for garnish
- In a Dutch oven, combine the broth and potatoes, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain reserving the broth.
- In the same Dutch oven, melt the butter, sauté the garlic and onion for 2 to 3 minutes, until the onion is softened.
- Add the flour and stir with a flat whisk for 2 to 3 minutes.
- Add the reserved broth and bring to a boil.
- Add the milk and reserved potatoes, and simmer for another 10 minutes. Remove from the heat, whisk in 1 cup of the medium cheddar and all of the sharp cheddar. Season with salt and Tabasco.
- Serve the soup garnished with sour cream, bacon, and scallions.
Roasted Napa Cabbage
Serves 4
1 red napa cabbage 3 cipollini onions, chopped 2 teaspoons green garlic 2 teaspoons grated fresh ginger 1 tablespoon sesame oil 1 tablespoon white miso paste 1 tablespoon rice vinegar 1 teaspoon sriracha 1 tablespoon soy sauce ½ stick unsalted butter melted ¼ Cup Olive Oil
- Preheat the oven to 375 degrees, and line a baking sheet with parchment or silicone.
- Cut the cabbage into quarters and arrange them on the baking sheet.
- In a mixing bowl combine the remaining ingredients.
- Brush over the cabbage, making sure that the mixture goes between the cabbage leaves.
- Roast for 20-25 minutes, until the cabbage is tender, when the core is pierced with the tip of a paring knife. Serve hot.
Asian Chicken Salad
Serves 6
One head red Napa cabbage, cored, tough outer leaves discarded, halved, and thinly sliced ½ pound sugar snap peas, ends trimmed, and cut in half diagonally ¼ cup thinly sliced cippolini onion 4 Thumbelina carrots, cut into julienne 3 cups shredded cooked chicken 4 Satsuma tangerines, peeled, and segmented 1/2 cup vegetable oil 2 tablespoons soy sauce 1/4 cup rice vinegar 3 tablespoons sugar 1/4 teaspoon peeled and grated fresh ginger 1 teaspoon green garlic, minced 2 tablespoons sesame seeds for garnish
- In a salad bowl, combine the cabbage, peas, onion, carrots, chicken, and tangerines.
- In a mixing bowl, whisk together the oil, soy, vinegar, sugar, ginger, and green garlic.
- Pour over the salad and toss to coat. Garnish with sesame seeds.
Tangerine Olive Oil Cake
Makes one 9-inch cake
1 ¾ cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon salt 3 large eggs 1 ¼ cups plus 2 tablespoons sugar ¼ teaspoon grated tangerine zest ¾ cup extra-virgin olive oil ¾ cup milk 1 cup chopped tangerines
- Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan.
- In a mixing bowl, whisk the flour, baking powder, and salt together.
- Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
- Add 1¼ cups sugar and zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
- Reduce the speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
- Add half of the flour mixture and mix at low speed until incorporated, about 1 minute, scraping down bowl as needed. Add the milk and mix until combined, about 30 seconds.
- Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
- Stir in the tangerines and stir to blend.
- Transfer the batter to the prepared pan; sprinkle the remaining 2 tablespoons sugar over the entire surface.
- Bake until the cake is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached, 40 to 45 minutes.
- Transfer pan to wire rack and let cool for 15 minutes. Remove the side of the pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve
Roasted Tangerine Chicken
Serves 4 to 6
8 boneless chicken breasts (skin on) 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1/2 cup finely chopped onion 1 cup tangerine juice 1/2 cup chicken broth 2 tablespoons honey 2 sprigs fresh thyme 1 teaspoon cornstarch mixed with 1 tablespoon water or orange juice salt and freshly ground black pepper 3 tangerines, peeled, and segmented 2 tablespoons chopped Italian parsley
- Preheat the oven to 400 degrees.
- Sprinkle the chicken with thyme, oregano, salt, and pepper.
- In a large oven proof skillet, or Dutch oven, heat the oil and butter, add the garlic and onion, and sauté for 1 minute. Brown the chicken skin side down, turn and brown on the other side.
- Add juice, broth, honey, and rosemary. Bring to a boil, and transfer to the oven. Roast for 15 minutes until an instant read meat thermometer inserted into the thickest part of the chicken registers 160 degrees.
- Remove the chicken from the sauce and cover with aluminum foil.
- Bring the sauce to a boil, add the cornstarch mixture, and bring to a boil.
- Season the sauce with salt and pepper, add the tangerines, and parsley. Remove the thyme sprigs.
- Pour over the chicken on the platter and serve.
Cipollini Onion Tart
Serves 6
4 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil ½ pound cipollini onions, cut in half 2 teaspoons finely chopped fresh thyme salt and freshly ground black pepper ½ teaspoon sugar One sheet puff pastry Aged balsamic vinegar
- Preheat the oven to 375ºF.
- Melt the butter in a 9-inch nonstick skillet with an ovenproof handle (or wrap the handle in aluminum foil as protection) over medium heat. Remove from the heat. Arrange the onions in a circle, flat sides down, in the skillet, placing them close together and filling the center with a couple of wedges. Break any remaining onion into layers and scatter them on top. Mix the chopped thyme, 1 teaspoon salt, ½ teaspoon pepper, and the sugar together and sprinkle over the onions.
- Return to medium heat. Cover the skillet and cook, occasionally giving the skillet a gentle shake to move the onions as a unit and keep them from sticking, until the onions soften, 8 to 10 minutes. Uncover, increase the heat to medium-high, and cook until the juices reduce, and the onions are sizzling in the butter, 3 to 5 minutes. Remove from the heat.
- On a lightly floured work surface, roll out the dough into a round about 1/8 inch thick. Using the skillet’s lid (be sure it is cool) as a template, cut out a 9-inch round. Place over the onion mixture in the pan, tucking the edges of the round into the skillet.
- Bake until the pastry is crisp and rich golden brown, about 30 minutes. Do not underbake. Remove the skillet from the oven. Slip a heatproof spatula around the inside of the skillet and shake the pan with a sharp side-to-side motion to be sure that the onions aren’t sticking. Place a serving plate over the skillet. Using a potholder for the skillet handle, hold the plate and skillet together and flip them over to unmold the tart onto the plate. Let cool for 10 minutes.
- Drizzle the tart with aged balsamic vinegar. Cut into wedges and serve warm or cooled to room temperature.
Honey Garlic Carrots
Serves 4 to 6
1 bunch Thumbelina carrots, tops removed, and quartered 3 tablespoons unsalted butter, melted 2 tablespoons extra virgin olive oil 1 tablespoon finely chopped green garlic 2 tablespoons honey 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped fresh flat leaf parsley leaves Flaky sea salt for garnish
- Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum, or parchment.
- In a bowl, combine the carrots, butter, olive oil, garlic, honey, salt, and pepper.
- Spread the carrots onto the sheet pan, and roast 30 to 40 minutes until the carrots are tender.
- Garnish with the parsley and flaky sea salt before serving.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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