Farmer’s Market Box April 24th, 2025

This week’s local produce and featured farms:

• Herbs Arugula –Tamai Family Farms
• Green Gem Lettuce – The Garden Of
• O’Henry Sweet Potatoes – Her Produce
• Herbs Persian Mint – Coleman Family Farms
• Celery Root – Milliken Family Farms
• Green Garlic – Bee Valley Farm
• Fennel – Milliken Family Farms
• Red Spring Onions – Schaner Farms
• Badger Flame Beets –Row 7 Seeds
• Smith’s Red Blood Oranges – Friend’s Ranches
• Meyer Lemons –Rancho Del Sol Organics

Fennel and Blood Orange Salad

Serves 4 

1 fennel bulb, wispy ends removed, and thinly sliced
3 blood oranges, peel and pith removed, and sliced 1/2-inch thick
1 cup oil cured pitted olives, or pitted Kalamata olives
8-ounces burrata, torn
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon dried oregano
Salt and pepper

1. Arrange the fennel and oranges alternately around the outside of the platter and sprinkle the olives over the fennel and oranges. Arrange the burrata in the center.
2. In a mixing bowl, whisk together the vinegar, oil, and oregano. Season with salt and pepper. Drizzle the dressing over the salad and serve at room temperature.

Roasted Pork Tenderloins with Blood Orange Sauce

For the Tenderloins
Two one-pound pork tenderloins, trimmed
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

1. Put the pork tenderloins into a zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
5. Generously brush with the blood orange sauce, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin and serve garnished with the blood orange sauce. Serve any additional warmed blood orange sauce on the side.

Blood Orange Sauce
Makes about 2 cups

4 blood oranges peel and pith removed then segmented
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
2 cups of duck or chicken stock
½ cup Port 
2 tablespoons cornstarch mixed with 2 tablespoons Port

1. Marinate the orange sections in Grand Marnier.
2. In a saucepan, combine the sugar and vinegar, bringing them to a boil. Reduce the mixture to a syrup.  Remove from the heat and stir in half of the stock. Return to the heat to dissolve the syrup. Add the rest of the stock.
3. Deglaze the cooking pan with the port and heat it to a few tablespoons. Add the reduced port and dripping to the sauce, then add the cornstarch mixture. Add the orange segment to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary.

Roasted Salmon and Fennel

Serves 6

One fennel bulb, wispy ends removed and thinly sliced
2 spring onions, thinly sliced using the red and tender green parts
2 pounds salmon filets
1/2 cup crème fraîche or sour cream 
1/2 cup whole milk 
1 tablespoon Dijon mustard
2 tablespoons capers
6 sprigs Persian mint
1/4 cup white wine
Salt and pepper
Grated Meyer lemon zest for garnish
2 tablespoons Meyer lemon juice

1. Mix sour cream or crème fraiche, milk, mustard, capers, half the mint, salt, and pepper for the sauce.
2. Preheat oven to 400°F. In a 13-by-9-inch baking dish, layer the fennel and onion. Season with salt and pepper. Pour the wine and sauce over the vegetables, cover with parchment or aluminum foil, and bake for 15 minutes.
3. Season salmon with salt and pepper. Remove the parchment or foil, place the salmon on top of the vegetables and bake uncovered for 20 more minutes.
4. Top with remaining mint, lemon zest, and lemon juice.

Arugula and Beet Carpaccio Salad

Serves 4 to 6

1 bunch arugula, washed, spun dry and chopped
One bunch Beets, roasted (see recipe below) and cut into 1/4-inch slices
1/3 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped spring onion
2 tablespoons thinly sliced Persian mint
3/4 cup vegetable oil 
Salt and pepper
2 blood oranges, peel and pith removed, and cut into segments

To Roast the Beets
One bunch red beets, scrubbed and tops removed (save for another use)

1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skin (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad some dice is nice J)
2. Put the beets in a bowl, pour some of the dressing over the beets, and toss to coat.

To Assemble

1. Arrange the arugula onto salad plates.
2. In a small mixing bowl, whisk together the juice, vinegar, mustard, onion, basil, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with orange segments, and serve.

Save the Greens

Serves 4
Beets and turnips give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese, try them on crostini with burrata, too.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons (or turnip greens or a mix)
2 to 4 tablespoons water or broth
Salt and pepper 

1. In a large skillet heat the oil, sauté the garlic and pepper for 30 seconds until fragrant. Add the greens, and sauté for 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Crostini with Arugula Pesto

Serves 6

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 from the oven and allow to cool. 
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

Arugula Pesto
Makes 1 1/2 to 2 cups


1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or grilled steak.

The Hugo Cocktail

Serves 1

2 sprigs Persian mint, divided
1/2-ounce elderflower cordial or syrup 
4 ounces chilled prosecco or other dry sparkling wine 
2 ounces chilled club soda, seltzer, or sparkling water 
Ice
1 lime wheel

1. Pick the leaves from 1 fresh mint sprig and place in a wine glass. Add 1/2-ounce elderflower cordial or syrup and muddle gently with a muddler or wooden spoon to lightly bruise the mint leaves and release their oils.
2. Add 4 ounces prosecco and 2 ounces club soda. Top with ice. Gently stir to combine. Garnish with 1 lime wheel and the remaining mint sprig.
3. There are many variations on this theme, the Brits love to add some floral gin, and others add some lime juice.

Sweet Potato Fritters

Serves 6

1-pound O’Henry sweet potatoes, peeled and sliced 1⁄4 inch thick
1 cup water
1 ½ teaspoons salt
¾ cup sharp cheddar cheese, shredded 
½ cup all-purpose flour
2 large eggs
2 spring onions thinly sliced
¼ cup chopped fresh cilantro or Italian parsley
2 tablespoons minced canned chipotle chili in adobo sauce
1 teaspoon ground cumin
½ teaspoon pepper
vegetable oil for frying
Sour cream
Meyer Lemon wedges

1. Combine potatoes, water, and salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until paring knife inserted into potatoes meets no resistance, about 20 minutes.
2. Remove from heat. Using potato masher, mash potatoes until mostly smooth with some small chunks remaining. Let cool until it is no longer hot to touch, about 30 minutes. (Mashed sweet potatoes can be transferred to bowl, covered with plastic wrap, and refrigerated for up to 2 days.)
3. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels.
4. Stir cheddar, flour, eggs, onions, cilantro, chipotle, cumin, and pepper into potato mixture until fully combined.
5. Heat oil in 12-inch nonstick skillet over medium heat to 350 degrees
6. Using a portion scoop, place 6 portions of potato mixture in skillet. Press portions into approximate 3-inch disks with the back of spoon.
7. Cook fritters until deep brown, 2 to 3 minutes per side, using 2 spatulas to carefully flip. Transfer fritters to paper towel–lined side of prepared rack to drain for 15 seconds on each side, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining potato mixture. Serve with sour cream and lemon wedges.

Melting Sweet Potatoes

Serves 4

2 tablespoons unsalted butter, melted
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-pound O’Henry sweet potatoes (4 to 5), peeled if desired and cut crosswise into 1-inch-thick rounds
1 tablespoon coarsely chopped fresh rosemary leaves (from about 3 sprigs)
1 cup vegetable or chicken broth
2 tablespoons finely chopped green garlic

1. Preheat the oven to 400°F.
2. Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl until combined.
3. Add the cut sweet potatoes (peeled if desired) and 1 tablespoon coarsely chopped fresh rosemary leaves and toss well to coat.
4. Transfer the potatoes to a 9×13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
5. Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, about 15 minutes more.
6. Remove the pan from the oven. Carefully pour 1 cup of broth into the pan and add the green garlic, return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

Celery, Pecorino, and Walnut Salad

Serves 6

One head celery, root end removed, and chopped finely
1/3-pound imported Pecorino Romano, cut into fine dice
1 1/2 cups toasted walnuts, chopped
1/2 to 3/4 cup extra virgin olive oil
Freshly ground black pepper

1. In a salad bowl, combine the celery, pecorino, and walnuts.
2. Toss with the oil, and season with salt and pepper.

Braised Celery

Serves 4

1 head of celery
1 cup chicken or vegetable broth
1 cup shredded Parmigiano Reggiano
4 tablespoons extra virgin olive oil

1. Remove any tough outer ribs, cut the celery in half lengthwise, and cut the halves in half crosswise.
2. Arrange the celery in a large Dutch oven, add the broth, and simmer, until the celery is tender, but not mushy, should take about 10 to 15 minutes.
3. Preheat the broiler. Carefully remove the celery from the broth and arrange on a baking sheet lined with a Silpat or parchment and sprinkle each celery quarter with the Parmigiano, and drizzle with extra virgin olive oil.
4. Broil the celery, until the cheese is bubbling and golden brown. Remove from the oven and serve warm.

Cook’s Note: The braising broth can be frozen and used for soups, stews, or sauces.

Cheese Note: I like Parmigiano in this dish, but if you prefer are sharper flavor use Pecorino Romano.

Green Garlic Butter

Makes 1 1/2 cups
This compound butter can be used over grilled meats, poultry, and seafood, as well as being stirred into rice, pasta, or vegetable dishes. It keeps well in the freezer, and it’s also great slathered onto bread and grilled. 

1 cup unsalted butter, softened 
2/3 cup finely chopped green garlic, using the white and tender green parts
½ cup extra virgin olive oil
Pinch cayenne pepper (or a few drops Tabasco)

1. In a mixing bowl, cream together the butter, garlic, oil, and cayenne. Form into a log 1 ½-inche in diameter and wrap tightly in plastic wrap, and then a zip-lock bag. Refrigerate for up to 1 week or freeze for up to 6 months.
2. Variations:  Additions to the butter can be grated Parmigiano Reggiano cheese or Pecorino Romano (about ½ cup) herbs of your choice, or a bit of Worcestershire sauce (about 1 tablespoon).

Cheesy Garlic Biscuits

Makes 12

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter, diced
3/4 cup heavy cream
1 cup shredded sharp cheddar cheese (either white or orange)
4 tablespoons unsalted butter, melted
2 tablespoons finely chopped green garlic

1. Preheat the oven to 375 degrees. Line a baking sheet with silicone, aluminum foil, or parchment.
2. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the cream and combine at low speed. Mix in the cheese.
3. Dump the dough out on a well-floured board and, with a rolling pin, roll out 3/8 inch thick. Cut out twelve circles with a 2-1/2-inch round cutter.
4. Arrange the biscuits on the baking sheet and bake for 25 minutes.
5. Meanwhile, combine the melted butter and green garlic. Brush the biscuits with the butter and bake another 3 to 5 minutes until the biscuits are golden brown.
6. Do-Ahead Note: The biscuits can be made the day before, and refrigerated, or you can freeze them for 1 month.

Baked Fresh Catch with Green Garlic Lemon Crumbs

Serves 4 

2 tablespoons unsalted butter, melted
24 Ritz crackers, crushed into coarse crumbs (about 1 cup)
2 tablespoons minced fresh mint leaves
3 tablespoons mayonnaise
1 teaspoon minced green garlic
1 teaspoon grated Meyer lemon zest 
1 tablespoon Meyer lemon juice 
2 pounds thick fleshed fish (salmon, cod, halibut, sea bass, snapper)
Salt and pepper
Lemon wedges for serving

1. Preheat the oven to 400 degrees. Coat a baking dish with non-stick cooking spray.
2. Toss the butter with the cracker crumbs and 1 tablespoon mint leaves together in medium bowl.
3. Mix the remaining 1 tablespoon mint, mayonnaise, garlic, lemon zest, and lemon juice together in small bowl.
4. Pat fish dry with paper towels, then season with salt and pepper. Place in the prepared baking dish, spacing pieces about 1/2 inch apart. Brush the tops and sides of fish with mayonnaise mixture, then press cracker crumbs into mayonnaise.
5. Bake until crumbs are golden brown and fish flakes apart with fork, about 15 minutes. Serve with lemon wedges.

Green Gem Lettuce with Lemon Mint Dressing

Serves 4 

2 heads green gem lettuce, washed, spun dry and chopped
1 cup finely chopped fennel
1 spring onion, thinly sliced, using the red and tender green parts
¼ cup Meyer lemon juice
1 tablespoon finely chopped Persian mint
2 teaspoons honey
1/3 cup vegetable oil
Salt and pepper

1. In a salad bowl, combine the lettuce, fennel, and onion.
2. In a mixing bowl, whisk together the lemon juice, mint, honey, and vegetable oil.
3. Season with salt and pepper, dress the salad and serve. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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