Farmer’s Market Box April 3rd, 2025

This week’s local produce and featured farms:

• Japanese Sweet Potato – Milliken Family Farms
• Fuji Apples – Cuyama Orchards
• Shanghai Bok Choy – Fresno Evergreen Farms
• Black Kale – Tamai Family Farms
• Nagami Kumquats -Rancho La Paz De Mi Corazon
• Watermelon Radish – Schaner Farms
• Persian Cucumbers – Beylik Family Farms
• Herbs Basil – JR Organics
• Purple Cosmic Carrots – JR Organics
• Spring Onions – Schaner Farms
• Smith’s Red Blood Oranges – Friend’s Ranches

Farmer’s Market Box Recipes

Japanese Sweet Potato Curry

Serves 4

2 tablespoons vegetable oil
½ cup spring onion, finely diced
2 to 3 tablespoons red or yellow curry paste
4 Japanese sweet potatoes, peeled and diced
1 14-ounce can regular coconut milk
2 teaspoons fish sauce (more if desired)
1/2 cup chicken or vegetable broth
2 cups fresh baby spinach
1/4 cup finely chopped basil
1/4 cup finely chopped cashews or peanuts 
4 cup cooked basmati rice for serving

1. In a Dutch oven, heat the oil, add the onion, and curry paste, sauté till the onion is translucent. Add the sweet potatoes and toss in the mixture.
2. Add the coconut milk, fish sauce, and broth, bring to a boil, and simmer for 10 minutes.
3. Add the spinach, cook another 10 minutes until the potatoes are tender. Stir in the basil. Taste for seasoning and adjust.
4. Serve over rice, garnished with chopped nuts.

Wonton Soup

Serves 6
If you decide not to make your own wontons, they are readily available in Asian markets (in the frozen section. The beauty of making your own, is that your kids can help, and you can have them ready in the freezer.  You can sub in some ground chicken or turkey for the pork, just add a tablespoon of vegetable oil to that mix, since the chicken and turkey can be dry.

For the Wontons
1 pound ground pork
1/3 cup thinly sliced spring onion
1 1/2 tablespoons soy sauce
1 tablespoon Mirin rice wine
1 tablespoon toasted sesame oil
1 tablespoon minced ginger
1 teaspoon salt
1 teaspoon granulated sugar
About 35 (about 3-inch-wide) square wonton wrappers

1. In a small bowl, combine all the ingredients except wonton wrappers.
2. Using a small spoon, spoon the filling into the middle of the wrapper, dip a small brush or your finger in water and trace around the edges of a wrapper.
3. Fold in half to form a triangle and press to seal, pushing out any pockets of air. Pull the two bottom corners over the center until they meet, then dab with a little water so they stick together, and the wonton resembles a nurse’s cap. Place on the baking sheet and repeat with the remaining wrappers.
4. At this point you can cover and refrigerate the wontons for up to 3 days or freeze for up to 2 months.

For the Soup
6 wontons per person---this is a guesstimate
1 tablespoon sesame oil--plus more for garnish if desired
2 garlic cloves, minced
1 teaspoon grated ginger
2 bunch Bok choy, root end trimmed, and thinly sliced
8 cups chicken or vegetable broth
1 tablespoon soy sauce

1. Bring 6 quarts of salted water to a boil and keep on a simmer.
2. In a Dutch oven, heat the oil over medium-high heat, add the garlic, ginger, and Bok choy and sauté till the Bok choy is wilted.
3. Add the chicken broth, and soy sauce.
4. Simmer for 15 minutes.
5. Cook the wontons in the salted water for 4 minutes. Using a slotted spoon, arrange 6 wontons in each soup bowl, and ladle in the soup. Garnish with a drizzle of sesame oil if desired.

Miso Glazed Cod with Sauteed Bok Choy

Serves 4

4 cod filets (4 to 5 ounces each)
2 teaspoons water
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine) or sherry
1 tablespoon sugar
2 teaspoons soy sauce
1/4 cup white miso 
2 tablespoons black sesame seeds
2 tablespoon white sesame seeds
2 spring onions, finely chopped, using the white and the tender green parts

1. Place the cod in a glass baking dish with 1” sides.
2. In a small bowl, whisk together the water, vinegar, mirin, sugar, soy, and miso until blended. Pour over the cod, cover, refrigerate, and marinate overnight.
3. Preheat the oven to 400°F.
4. Line a baking sheet with aluminum foil, or a silicone baking liner. Drain the fish from the marinade and discard the marinade.
5. Combine the sesame seeds in a small bowl, and sprinkle over the filets. Bake for 10 minutes, or until cooked through. Remove from the oven and serve garnished with scallions.

Cook’s Note: Other fish that take well to this marinade are salmon, sea bass, and snapper.

For the Bok Choy
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated ginger
2 cups thinly sliced Shanghai Bok choy
1/4 cup chicken or vegetable broth

1. In a large skillet or wok, heat the oils and sauté the garlic and ginger for 30 seconds until fragrant.
2. Add the Bok choy, and sauté tossing in the oil. Add the broth, cover, and cook for 3 to 4 minutes, stirring occasionally until the Bok choy is wilted.
3. Arrange the Bok choy on a platter, and top with the roasted cod.

Asian Chopped Salad

Serves 4 

1 bunch Bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium purple carrots, shredded on the large holes of a box grater
1 spring onion, finely chopped using the white and tender green parts
1 cup thinly sliced watermelon radish
1 cup thinly sliced Persian cucumbers
2 to 3 cups shredded cooked chicken 
1/4 cup rice vinegar
2 tablespoons blood orange juice
3 tablespoons soy sauce
1 teaspoon grated ginger 
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish

1. In a salad bowl, combine the Bok choy, carrots, onion, radish, cucumber, and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
3. Toss the salad with the dressing, and garnish with sesame seeds.

Cold Sesame Noodle Salad with Bok Choy

Serves 6
This salad can be made with or without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here. 

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1 cup julienne watermelon radish
1 cup finely diced Persian cucumbers
One bunch bok choy, root end removed, and chopped into bite-sized pieces
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar 
3 cups shredded chicken 
2 spring onions, thinly sliced on the diagonal
4 medium-size purple cosmic carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

1. Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
2. In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
3. Add the radish and stir fry for 2 to 3 minutes. Transfer to the bowl with the linguine. Add the bok choy to the wok and stir fry until it is wilted. Transfer to the salad bowl.
4. In a food processor or blender, combine the remaining oil, sesame oil, peanut butter, vinegar, Siracha and sugar.
5. Blend until smooth. Pour over the noodles, radish and Bok choy. Add the chicken, onions, carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Arugula Salad with Kumquat Vinaigrette

Serves 4

For the Dressing
1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper

1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
2. The dressing will keep in the refrigerator for up to 5 days.

For the Salad and to Finish

1 bunch arugula, washed, spun dry and chopped
1 cup kumquats, washed in cold water, thinly sliced, seeds removed
Kumquat salad dressing (see preceding recipe)
1/2 cup crumbled goat cheese

1. In a salad bowl, combine the arugula and kumquats.
2. Dress the salad with some of the kumquat dressing and plate the salad.
3. Garnish with a few crumbles of goat cheese.

Basil White Bean Spread with Watermelon Radishes

Serves 4 to 6

3/4 cups Extra Virgin Olive Oil
2 garlic cloves crushed
3 cups cooked small white beans, drained, and rinsed (two 15-ounce cans drained and rinsed)
¼ cup packed basil leaves
1 tablespoon freshly squeezed lemon juice
3 tablespoons Parmigiano-Reggiano cheese, grated
Salt and pepper
1 bunch watermelon radishes, scrubbed, ends trimmed, and thinly sliced

1. In a small sauté pan heat 1/2 cup olive oil over medium heat.
2. Add the garlic cloves and cook until lightly golden, add cannellini beans and toss to coat the beans with the oil mixture.
3. Remove from the heat and allow it to cool slightly.
4. In a food processor combine the garlic bean mixture, basil, lemon juice, remaining 1/4 olive oil and the Parmigiano Reggiano. Puree until smooth.
5. Season with salt and pepper and serve with crudites, like watermelon radishes.

Basil Garlic Flavor Bomb

Makes about 1 cup

6 garlic cloves 
1 cup packed basil leaves and any tender stems
Grated zest of 1 lemon
¼ cup grated Parmigiano Reggiano
1 cup unsalted butter, softened

1. Put the garlic, basil, zest, and Parmigiano in a blender or food processor. Process on and off to break up the garlic and basil.
2. Add the butter, and process until smooth.
3. Turn the butter out onto a rectangle of plastic wrap, shape into a log about 1 ½-inches in diameter. Wrap firmly in the plastic wrap and freeze. Cut off 2 tablespoon portions and use the butter for corn on the cob, steak, chicken fish, soups, vegetables, slather on bread for delicious garlic bread, or use to dress pasta.

Lamb Burgers with Tzatziki

Serves 4 to 6

For the Burgers
1-pound lean ground lamb
1-pound lean ground beef
3 garlic cloves, minced
1 cup finely spring onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped basil
Pita bread for serving

1. In a large mixing bowl combine all the ingredients except the pita stirring to combine. Using a scoop burger about 5-inches in diameter and refrigerate until ready to cook.
2. Preheat the grill for 10 minutes, and grill over direct heat for 4 to 5 minutes on each side, until the burgers are cooked to your desired degree of doneness.
3. Serve on pita bread drizzled with tzatziki.

For the Tzatziki Sauce
Makes about 2 cups

1 1/2 cups plain Greek yogurt
1/4 cup freshly squeezed lemon juice 
1/4 cup coarsely chopped fresh dill 
1/4 cup fresh mint leaves, finely chopped
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ½ cups diced Persian cucumber
1 cup crumbled Feta cheese

1. In a mixing bowl, combine all the ingredients. Taste for seasoning and adjust using salt and pepper. The sauce will keep in the refrigerator for up to 5 days.
2. It makes a great topping on baked or steamed potatoes, and grilled chicken

Garlicky Kale Crostini with Burrata

Serves 6

For the Crostini
Makes about 24 pieces

One baguette sliced into 1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove it from the oven and allow it to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Kale
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch black kale, tough stems removed, and thinly sliced
Salt and pepper
8 ounces burrata, torn
Extra virgin olive oil to drizzle for garnish

1. In a large skillet, heat the oil, add the garlic and red pepper flakes, swirling in the pan till fragrant, about 30 seconds. Add the kale, and season with salt and pepper.
2. Sauté until the kale is wilted. Season with salt and pepper.
3. To serve, put some of the kale onto each crostini, then garnish with torn burrata, and drizzle with extra virgin olive oil.

Kale Caesar with Spring Onion Dressing

Serves 4

1 bunch black 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
1/3 cup chopped spring onion
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 mayonnaise, yogurt, lemon juice, Worcestershire, mustard, onion, 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.

Braised Chicken with Apples

Serves 4 to 6

1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
4 Fuji apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper

1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
2. Melt the remaining butter, and sauté the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes.
3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice or buttered noodles.

Curried Rice and Apple Salad

Serves 4 to 6

3 tablespoons unsalted butter
½ cup finely chopped spring onion
1 tablespoon curry powder
2 garlic cloves, minced
1 ½ cups long-grain white rice
2 ¼ cups chicken broth
2 tablespoons apple juice
1 tablespoon apple cider vinegar
3 tablespoons vegetable oil
1 teaspoon Dijon mustard
1 cup Fuji apple, peeled, cored, and finely chopped
¼ cup chopped fresh cilantro or Italian parsley
½ cup chopped pecans for garnish

1. In a saucepan, heat the butter, sauté the onion and curry for 2 to 3 minutes until the onion is softened.
2. Add the garlic cloves, and sauté for 30 seconds, till fragrant.
3. Add the rice, stir to coat, add the chicken broth and simmer for 15 minutes until just tender.
4. Turn the rice into a salad bowl and cool slightly.
5. In a bowl, whisk together the apple juice, vinegar, oil, and mustard. Toss with the rice, add the apple, cilantro or parsley, and garnish with pecans. Serve at room temperature. If you would like to make this ahead of time, it will keep in the refrigerator, covered for up to 3 days.

Mom’s Apple Pie Cake

Serves 6 to 8

1 pound Fuji apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.

Batter
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves

1. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
3. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

Roasted Salmon with Blood Orange Salsa

Makes about 2 cups

For the Salsa
2 blood oranges, peel and pith removed, and finely diced
1/2 cup finely chopped spring onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons blood orange juice
Salt and pepper

1. In a mixing bowl, combine the orange, onion, parsley, jalapeno, oil, juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.

For the Salmon
2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh blood orange juice

1. Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the salsa.

Blood Orange Upside Down Cake

Serves 8

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar    
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice 
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add vanilla and orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow it to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with unsweetened whipped cream, crème fraiche or vanilla ice cream.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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