Farmer’s Market Box February 27th, 2025
This week’s local produce and featured farms:
- Cara Cara Oranges– Rancho Del Sol Organics
- Satina Potatoes– Weiser Family Farms
- Rainbow Chard– Milliken Family Farms
- Salanova Lettuce– The Garden Of
- Red Beets–Tamai Family Farms
- Japanese Cauliflower Sprouting – Her Produce
- Spring Onions – Schaner Farms
- Sugar Snap Pea –Tutti Frutti Farm
- Orange Carrots – Schaner Farms
- Satsuma Tangerines– Polito Family Farms
- Meyer Lemons– Rancho Del Sol Organics
Farmer’s Market Box Recipes
Loaded Baked Potato Soup
Serves 6
1 1/2 pounds Satina potatoes, scrubbed, and diced 6 cups chicken or vegetable broth 1/4 cup unsalted butter 1/2 cup finely chopped onion 1/4 cup all-purpose flour 1/2 cup heavy cream (optional) 2 cups shredded sharp cheddar cheese plus more for garnish Salt and Tabasco 1/2 cup sour cream 6 strips bacon, cooked crisp and crumbled 2 spring onions, thinly sliced, using the white and tender green parts
- Put the potatoes and broth into a 4-quart saucepan and bring to a boil. Simmer for 10 to 12 minutes until tender. Drain the potatoes and save the broth.
- While the potatoes are simmering, melt the butter, and sauté the onions until translucent. Add the flour and whisk for 2 to 3 minutes. Add the reserved broth and bring to a boil.
- Add the heavy cream, if using, and the potatoes.
- Remove from the heat for 3 minutes, and add the cheese, whisking in until it is melted. Season with salt and Tabasco. Serve the soup in individual bowls, garnished with sour cream, additional cheese, bacon bits and spring onions.
Cottage Pie
Serves 6
For the Potatoes 11/2 pounds Satina potatoes, peeled, and cut into 1-inch chunks 2-3 tablespoons unsalted butter salt and pepper heavy cream or milk or sour cream
- Put the potatoes into salted water to cover and bring to a boil. Simmer for 20 minutes, or until tender.
- Drain thoroughly, and mash with 2 tablespoons of butter, season with salt and pepper. You want a really stiff mash here, if your potatoes are really stiff add a few tablespoons of heavy cream, milk or sour cream to the mash. Spread the mash about 1/2-inch thick onto a Silpat on a baking sheet. Cool, cover, and refrigerate to firm up the potatoes.
For the Stew 2 tablespoons extra virgin olive oil salt and pepper 1 1/2 pounds beef stew meat, fat trimmed 1 /2 cup finely chopped red onion 3 carrots, scraped and cut into large dice 2 ribs celery, cut into large dice 2 garlic cloves, minced 1 teaspoon dried thyme 1 teaspoon dried sage 2 tablespoons tomato paste 1/4 cup Better Than Bouillon Beef base (or use 2 ½ cups beef broth) 2 cups water 3 tablespoon Worcestershire sauce 1 bay leaf 1 1/2 cups corn kernels, either cut from the cob or frozen and defrosted 4 tablespoons unsalted butter mixed with 5 tablespoons all-purpose flour 2 tablespoons unsalted butter, cut into small bits
- In a Dutch oven, heat the oil, liberally season the beef with salt and pepper, and brown the meat on all sides.
- Add the onion, carrots, celery, garlic, thyme, and sauté until the onion is softened
- Add the tomato paste, and beef base, and simmer for 2 minutes.
- Add the water, Worcestershire, and bay leaf, and stir to blend.
- Cover and simmer for 3 hours, or until the beef is tender. Add the corn, and bring the sauce to a simmer, Remove the bay leaf.
- Whisk in the butter and flour mixture, bringing the sauce to a boil, until thickened.
- Season the sauce with salt and pepper if needed.
- Do-Ahead: At this point, the stew can be cooled, covered, and refrigerated for up to 4 days, or frozen for up to 2 months.
- Preheat the oven to 350 degrees, and line a baking sheet with silicone or aluminum foil.
- Pour the stew into an ovenproof 13-by-9-inch baking dish.
- Using the Silpat, transfer the potatoes to the top of the stew. Dot the top of the potatoes with the remaining butter, and bake for 35 to 45 minutes, until the potatoes are golden brown.
- Allow the cottage pie to rest for 10 minutes before serving.
- Slow-Cooker Savvy: To make the stew in the slow cooker, sauté all the ingredients before adding the tomato paste. Transfer to the slow cooker and add the remaining ingredients. Cook on high for 4 hours, or low for 8 hours. To thicken, add the butter/flour mixture, and cook another hour on high.
Roasted Smashed Potatoes with Herbed Goat Cheese
Serves 6
1 1/2 pounds Santina potatoes 1/2 cup extra virgin olive oil Salt and pepper One 11-ounce log of goat cheese 1/2 cup chopped mixed herbs---I’m fond of thyme, Italian parsley, oregano, basil, and chives
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Pour the oil, salt and pepper onto the baking sheet and set aside.
- Put the potatoes into a Dutch oven with water to cover. Bring to a boil, and simmer for 15 minutes, until tender. Remove from the water and arrange on the baking sheet.
- Using an oven mitt, press down on each potato, smashing it, brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
- Cut the log of goat cheese into rounds, and dip into the mixed herbs. Place a round on each of the potatoes and bake an additional 15 minutes until the potatoes are crispy and the goat cheese has melted.
- Serve hot.
Roasted Sprouting Cauliflower
Serves 4
1 pound Japanese sprouting cauliflower ½ cup extra virgin olive oil 1 ½ teaspoons sweet or Madras curry powder Salt and pepper
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- In a bowl, toss together the cauliflower, oil, curry powder, salt, and pepper.
- Spread the mixture onto the baking sheet and bake for 12 minutes. Turn the cauliflower and roast another 10 minutes until the ends of the cauliflower are browned, and crispy. Serve warm or at room temperature.
Sprouting Cauliflower Frittata
Serves 4
3 tablespoons extra virgin olive oil 2 tablespoons finely chopped green garlic 2 cups chopped sprouting cauliflower Salt and pepper 8 large eggs 1/4 cup freshly grated Parmigiano Reggiano cheese 4 ounces fresh mozzarella cheese, cut into 1/2-inch slices
- Preheat the oven to 350 degrees.
- In a large non-stick, ovenproof skillet, heat the oil, add the garlic, swirl in the pan for 30 seconds, till fragrant, add the cauliflower, sautéing for 2 to 3 minutes.
- In a large bowl, whisk together the eggs, salt, pepper, and cheese.
- Pour the mixture over the cauliflower in the skillet, and lift up the eggs, so that the eggs will coat the bottom of the pan.
- Spread the mozzarella over the top of the eggs, and bake for 5 to 6 minutes, until the eggs are set.
- Remove from the oven, allow to rest 5 minutes, before cutting into wedges.
Satsuma Trifle
Serves 6 to 8
This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too.
2 tablespoons fresh orange juice 2 tablespoons water 1/4 cup Grand Marnier or another orange liqueur One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices 1 1/2 cups raspberry jam 1 pound satsuma tangerines, peeled, and cut into segments 1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below) 2 cups heavy cream 1/3 cup slivered almonds, toasted, for garnish
- In a bowl, combine the orange juice, Grand Marnier, and water. Set aside.
- Cover the bottom of a large glass bowl with a single layer of pound cake slices, cutting them to fit, if necessary. Brush the cake with a little of the Grand Marnier-and-water mixture.
- Spread the slices with some of the jam, then cover with a thin layer of custard and some of the tangerines.
- Continue layering in this manner, making sure to spread the ingredients all the way to the outer edges, so they show on the outside of the bowl. End the layering with a layer of pound cake brushed with Grand Marnier.
- Cover, and refrigerate for at least 8 hours, or up to 24 hours.
- When ready to serve, in a medium bowl, using an electric mixer, whip the cream until it forms stiff peaks. Spread the cream over the trifle. Sprinkle the almonds over the trifle and serve.
Vanilla Custard Add 1/4 cup Grand Marnier or orange juice to the custard for the trifle
1/3 cup sugar 1/4 cup cornstarch 3 cups whole milk 6 large egg yolks 2 teaspoons vanilla paste or extract
- In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
- Remove from the heat and stir in the vanilla. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
- Do-Ahead: At this point, cool, refrigerate for at least 4 hours or up to 4 days, or freeze for up to 1 month.
Tangerine Pecan Cake with Cream Cheese Frosting
Serves 8 to 10
3 large eggs, beaten 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla paste or extract 1 cup segmented, chopped tangerines 2 cups chopped ripe bananas (about 3 bananas) 1 cup chopped pecans, toasted 3 cups all-purpose flour, plus more for pans 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In the bowl of an electric mixer, combine the eggs, oil, and vanilla.
- Add the remaining ingredients and beat until just combined.
- Pour into the prepared pan and bake for 45 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool completely, before frosting.
Cream Cheese Frosting One 8-ounce package cream cheese, softened 1/2 cup unsalted butter, softened 5 cups confectioner’s sugar 2 to 3 tablespoons tangerine juice to thin
- In the bowl of an electric mixer, beat together the cream cheese and butter.
- Add the sugar, a cup at a time, beating until smooth.
- Add tangerine juice to flavor and thin the frosting. Frost the cooled cake.
Wild Rice with Tangerines and Pistachios
Serves 6
1 ½ cups wild rice 3 cups chicken or vegetable broth 3 tablespoons unsalted butter ½ cup finely chopped onion 2 ribs celery, finely chopped 1 tablespoon finely chopped sage 1 cup chopped satsuma tangerines Salt and pepper 1 cup chopped pistachios
- Bring the broth to a boil, add the wild rice, and cook 20 to 25 minutes, until the rice is tender. Drain thoroughly. (The rice can be cooked 2 days ahead and refrigerated).
- While the rice is cooking in a large skillet, melt the butter, add the onion, celery, sage, and tangerines, and sauté until the onion is softened, about 5 minutes.
- Add the cooked wild rice to the skillet and toss to combine. Taste for seasoning, adding salt and pepper.
- At this point you can cool, cover, and refrigerate the rice for up to 2 days. Reheat either over boiling water in a double boiler, or in the microwave.
- Stir in the pistachios and serve.
Tuscan Sausage and White Bean Soup
Serves 6 to 8
2 tablespoons extra-virgin olive oil 1-pound sweet Italian sausage, casings removed ½ cup finely chopped spring onion 3 medium carrots, finely chopped 2 ribs celery, finely chopped 3 garlic cloves, minced ¼ teaspoon red pepper flakes 6 sage leaves, thinly sliced One 14.5-ounce can crushed tomatoes 6 cups chicken or vegetable broth Rind from Parmigiano Reggiano (if available) 1 (15-ounce) cannellini beans, drained and rinsed Salt and pepper 1 bunch rainbow chard, tough stems removed, and chopped 1 cup grated Parmigiano Reggiano for garnish
- In a Dutch oven, heat the oil, and sauté the sausage, breaking up any large pieces.
- Add the onion, carrots, celery, garlic, red pepper, and sage, and sauté for 10 minutes, until the vegetables begin to soften.
- Add the tomatoes and simmer another 5 minutes to reduce the tomatoes.
- Add the broth, Parmigiano rind if using and beans, simmer for 15 minutes.
- Add the chard and simmer another 20 minutes. Taste for seasoning and serve garnished with a drizzle of olive oil and grated Parmigiano Reggiano.
Salanova Salad with Snap Peas and Lemon Vinaigrette
Serves 4 to 6
2 heads Salanova, washed, spun dry and chopped ½ pound sugar snap peas, ends trimmed, and halved horizontally 2 spring onions, thinly sliced using the white and tender green parts ¼ cup Meyer lemon juice 1 tablespoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper ½ cup crumbled feta cheese for garnish
- Put the Salanova, snap peas, and onions into a salad bowl.
- In a mixing bowl, whisk together the lemon juice, honey, mustard, and olive oil. Season with salt and pepper.
- Toss the salad with some of the dressing, plate, and garnish with crumbled feta.
Salanova Roasted Beet Salad
Serves 4 to 6
1 bunch red beets, tops removed and scrubbed ¼ cup Cara Cara orange juice 3 tablespoons rice vinegar 2/3 cup extra virgin olive oil 2 tablespoons honey 1 teaspoon Dijon mustard Salt and pepper 1 head Salanova lettuce, washed and spun dry ½ cup thinly sliced spring onions 1-2 Cara Cara oranges, peel and pith removed, and sliced into ½-inch half moons ½ cup crumbled Gorgonzola cheese
- Preheat the oven to 400 degrees, lay the beets on a silicone, aluminum foil or parchment baking sheet. Cover with aluminum foil and roast for 35 to 45 minutes until tender when pierced with the tip of a sharp paring knife. Cool, slip off the skin and thinly slice. Put into a salad bowl.
- In a mixing bowl, whisk together the juice, vinegar, oil, honey, mustard, salt, and pepper. Pour ½ over the beets to marinate.
- Put the salad greens and onion into a salad bowl. Toss with the dressing and plate the salad. Arrange the beets and orange slices on top of the salad, and sprinkle with some of the Gorgonzola to serve.
Maple Glazed Carrots
Serves 4 to 6
1 bunch carrots, peeled, trimmed, cut in half lengthwise, and into 2-inch pieces 1/2 cup chicken or vegetable broth 2 tablespoons unsalted butter 1 1/2 tablespoons pure maple syrup 1 teaspoon salt 1/8 teaspoon white pepper
- Put the carrots in a 10 to 12-inch skillet and add enough broth to come halfway up the sides of the carrots.
- Add the butter, maple syrup, and salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), about 10 minutes. Uncover and continue to boil until the liquid evaporates and forms a syrup and the carrots
- start to caramelize and become lightly tinged with brown. Shake the pan and roll the pieces around to evenly glaze the carrots. Taste and adjust using salt and white pepper.
Hoisin Glazed Sheet Pan Chicken and Carrots
Serves 6
2 teaspoons toasted sesame oil 1 tablespoon grated fresh ginger 2 garlic cloves, minced ½ cup hoisin sauce 2 tablespoons soy sauce 2 scallions, thinly sliced 2 ½ pounds chicken thighs 1 bunch carrots, peeled and cut into 1/2-inch-thick slices (about 1 1/2 cups) 2 tablespoons vegetable oil ½ cup thinly sliced spring onion, using the white and tender green parts for garnish
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
- In a mixing bowl, combine the sesame oil, and garlic, add the soy sauce, hoisin sauce and scallions. Marinate the chicken in half the mixture for at least 4 hours, but up to 24 hours. Drain off the marinade and arrange on the sheet pan. Roast the chicken for 20 minutes. While the chicken is roasting,
- Combine the carrots, 2 teaspoons of canola oil, and 1/4 teaspoon of salt in a large bowl.
- After roasting the chicken for 20 minutes, turn, brush with some of the remaining marinade and arrange the carrots around the chicken on the baking sheet.
- Roast for another 10 minutes. Brush the chicken with the remaining hoisin mixture and roast until an instant-read thermometer inserted into the center of the largest piece registers 160°F, 10 to 12 minutes more. Allow the chicken to rest for about 5 minutes before serving garnished with spring onions. The chicken is delicious, hot, cold or at room temperature.
Meyer Lemon Scented Olives
Makes 1 ½ pints
1 pint oil or brine-packed olives, green or black or a mix ½ teaspoon salt ¼ teaspoon black peppercorns 3 bay leaves Several sprigs of rosemary or thyme 1/4 teaspoon fennel seeds, lightly crushed 5 garlic cloves, cut in half pinch dried red chili flakes 2 Meyer lemons ¼ cup extra-virgin olive oil
- If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns,
- bay leaves, herb sprigs, fennel seeds, garlic, and chili flakes, if using.
- Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice.
- Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate overnight to let the flavors mingle before serving.
Stir Fry Orange Beef with Snow Peas
Serves 4 to 6
1 ½ pounds flank steak, trimmed of any excess fat 1/2 cup plus 2 tablespoons soy sauce 1/3 cup Cara Cara orange juice 3 tablespoons dry sherry 2 tablespoons packed light brown sugar 2 tablespoons cornstarch 3 tablespoons thinly sliced green and white Spring onion rings 4 garlic cloves, finely minced garlic 1 tablespoon finely minced fresh ginger 1 cup chicken broth 2 tablespoons balsamic vinegar 1 tablespoon granulated sugar 3 tablespoons olive oil 1 1/2 cups fresh snow peas trimmed and cut in half crosswise 1 teaspoon finely grated orange zest Steamed rice for serving
- Cut the steak lengthwise (with the grain) into several long strips about 2 inches wide. Holding your knife at a sharp angle to the board, cut each strip crosswise (against the grain) into 1/8-inch slices.
- In a large bowl, whisk together 1/2 cup of soy sauce, orange juice, 2 tablespoons of the sherry, the brown sugar, and the cornstarch. Add the beef and toss to coat each slice.
- In a small bowl, combine the onions, garlic, and ginger and set aside.
- In another small bowl, combine the chicken broth, vinegar, sugar, and the remaining 2 tablespoons soy sauce and 1 tablespoon sherry and set aside.
- In a large sauté pan or wok over medium-high heat, heat 2 tablespoons of the oil. When the oil is hot enough to sizzle a spring onion ring, add half of the beef and cook, tossing often, until it’s slightly firm to the touch and has no traces of pink, 3 minutes.
- Using a slotted spoon, transfer the beef to a large plate. Cook the remaining beef in the same way and reserve with the first batch.
- Add the remaining tablespoon of oil and the onion mixture to the pan and cook, stirring, until the mixture is fragrant but not browned, 20 to 30 seconds.
- Stir the chicken broth mixture and add it to the pan. Raise the heat to high, scrape the pan with a wooden spoon, and cook for 2 minutes. Reduce the heat to medium, add the snow peas, and cook until they’re
- crisp-tender, about 3 minutes.
- Return the beef to the pan and stir in the orange zest. Toss to heat through and serve with steamed rice.
Savory Vegetable Pancakes
Serves 6
2 tablespoons unsalted butter 1 cup spring onion, finely diced 1 cup coarsely grated carrots (from about 2 medium carrots) ½ cup finely chopped celery 1 teaspoon dried thyme 1 packed chopped rainbow chard 2 large eggs 1/2 cup fresh white breadcrumbs salt and freshly ground black pepper ½ cup vegetable oil ½ cup Greek Style yogurt 2 tablespoons Meyer lemon juice 2 tablespoons finely chopped oregano, basil, or Italian parsley
- In a medium sauté pan, melt the butter over medium heat and sauté the onion, carrots, celery, and thyme until slightly tender, about 4 minutes.
- Add the chard and sauté for 2 minutes until the chard is wilted. Set aside to cool.
- In a medium bowl, beat the eggs and stir in the breadcrumbs.
- Add the vegetable mixture and mix well.
- Season with salt and black pepper and refrigerate for 5 minutes to let the batter firm up.
- Heat the oil in a large sauté pan over medium high heat.
- Working in two batches (three pancakes at a time), use a 1/4·cup measure to transfer the batter to the sauté pan, pressing down on the mixture to form cakes about 4 1/2 inches wide and 1/4 inch thick.
- Sauté until golden on both sides, about 2 minutes per side. Drain on paper towels, repeat with the remaining batter.
- In a small bowl, whisk together the yogurt, lemon juice and herbs. Serve the pancakes with the yogurt sauce.
Roasted Salmon with Meyer Lemon Salsa Verde
Serves 4 to 6
For the Salsa 1/4 cup minced shallot 2 tablespoons white wine vinegar 1 Meyer lemon, peel and pith removed, and cut into segments, then chopped 1 cup finely chopped flat-leaf parsley 2 tablespoons capers, drained 1 cup extra-virgin olive oil Salt and pepper
- In a mixing bowl, combine all the ingredients, and season with salt and pepper. Refrigerate for up to 4 days.
For the Salmon 1/2 cup extra virgin olive oil 1/4 cup Meyer lemon juice 2 teaspoon Old Bay seasoning 2 1/2 pounds salmon filet
- Preheat the oven to 400 degrees.
- Pour the oil, lemon juice, and old bay into a 13-by-9-inch baking dish.
- Arrange the salmon in the pan and turn to coat in the oil mixture.
- Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving garnished with some of the Salsa Verde.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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