Farmer’s Market Box May 8th , 2025
This week’s local produce and featured farms:
- Oro Blanco Grapefruit – Polito Family Farms
- Satina Potatoes– Weiser Family Farms
- Zucchini Squash – JR Organics
- Broccoli Spigarello – Coleman Family Farms
- Salanova Mix Lettuce – JR Organics
- Nantes Carrots – Weiser Family Farms
- Fennel – Milliken Family Farms
- Spring Onions – Schaner Farms
- Globe Artichokes – Suncoast Farms
- Meyer Lemons –Rancho Del Sol Organics
- Primavera Tangerines – Polito Family Farms
Farmer’s Market Box Recipes
Roasted Salmon with Oro Blanco Hollandaise
Serves 6
1/2 cup extra virgin olive oil 1 tablespoon Old Bay Seasoning 2 1/2 pounds salmon filets 3 large egg yolks 2 tablespoons fresh Oro Blanco juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup unsalted butter, melted and kept hot
- Preheat the oven to 400 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
- In a small bowl combine the oil with the Old Bay. Pour into the baking dish and lay the salmon filets into the baking dish and turn to coat.
- 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 serve in a pool of Hollandaise.
- In a blender, blend the yolks, juice, salt, and pepper. Taste for seasoning, add more juice, salt, or pepper to balance the flavor, and serve. This is also delicious over asparagus or broccoli.
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 oranges or 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, orange or 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.
Grilled Dijon Garlic Chicken Thigh Sandwiches w/ Romaine & Fennel Slaw
Serves 6
2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 2 garlic cloves, finely grated 3 tablespoons Meyer lemon juice 2 teaspoons freshly ground black pepper 1/2 cup extra-virgin olive oil 1/3 cup mayonnaise ¼ cup chopped cornichons (about 9) salt 6 skinless, boneless chicken thighs 6 potatoes rolls, split 1 medium fennel bulb, wispy ends removed and thinly sliced crosswise 2 cups thinly sliced Salanova, washed and spun dry Pinch red pepper flakes
- In a small bowl, whisk the mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, add ⅓ cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.
- Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.
- Preheat a grill and oil the grates.
- Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes.
- Toss the sliced fennel, Salanova, red pepper flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper.
- Spread reserved mayonnaise dressing on cut sides of each bun. Arrange some slaw on the bottom and top each with the chicken. Close sandwiches with top buns. Serve any leftover slaw on the side.
Potato and Fennel Gratin
Serves 6
1 fennel bulb, wispy ends removed, and thinly sliced 1 leek, thinly sliced, using the white and tender green parts 2 tablespoons good olive oil 1 tablespoon unsalted butter 2 cups heavy cream 1 cup whole milk 1 pound Satina potatoes, thinly sliced 1 teaspoon salt 1/2 teaspoon Tabasco 1 1/2 cups shredded Gruyère cheese ½ cup finely grated Parmigiano Reggiano
- Preheat the oven to 350 degrees F.
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
- Add the cream and milk to the skillet, add the potatoes, salt, and Tabasco. Simmer the potato mixture until the potatoes are tender.
- Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
- Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
Roasted Potato Salad
Serves 6
1 pound Satina potatoes, scrubbed and cut in half 1/3 cup extra virgin olive oil Salt and pepper 1/2 cup finely chopped spring onion 1/3 cup white wine vinegar 1/3 cup extra virgin olive oil 1/4 cup whole-grain mustard 2 tablespoons Dijon mustard 2 teaspoons honey Salt and pepper
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
- Toss the potatoes with olive oil to coat and salt and pepper. Roast for 20 minutes, turn, and roast another 15 minutes until the potatoes are crispy. Turn into a salad bowl.
- While the potatoes are roasting, whisk together the onion, vinegar, oil, mustards, and honey. Season with salt and pepper. Pour the dressing over the warm potatoes and toss to coat. Serve the potatoes at room temperature.
Braised Chicken with Meyer Lemon and Olives
Serves 6
1/4 cup extra virgin olive oil 8 chicken thighs, skin-on boneless Salt and pepper ½ teaspoon red pepper flakes 6 garlic cloves, minced ½ cup finely chopped spring onion ½ teaspoon crushed fennel seeds 1 tablespoon roughly chopped rosemary 1 cup dry white wine such as Sauvignon Blanc, Pinot Grigio or dry vermouth 2 Meyer lemons, cut in wedges 1/2 cup olive oil cured black olives 1/2 cup pitted green olives 1/4 cup finely chopped Italian parsley
- Preheat the oven to 350 degrees.
- In a Dutch oven, heat the oil, season the chicken liberally with salt and pepper, and brown the chicken on all sides, in batches. Remove the chicken to a platter, add the pepper flakes, garlic, spring onion, fennel and rosemary, and saute for 2 to 3 minutes.
- Deglaze the pan with the wine, add the chicken back into the pot, arrange the lemons around the chicken, and sprinkle the olives in the pan.
- Cover and braise for 45 minutes, turning once during the cooking process.
- Sprinkle the chicken with the parsley and serve. This is delicious served with couscous to soak up the sauce.
Steamed Artichokes with Sicilian Pesto
Serves 4 to 6
2 artichokes 1 lemon, cut into quarters A few peppercorns 2 bay leaves 3/4 cup packed fresh basil 2 garlic cloves 1 cup blanched almonds One 14.5-ounce can whole plum tomatoes, drained 1/2 cup crumbled ricotta salata Olive oil Salt and pepper Additional ricotta salata for garnish
- Cut the stem off the artichokes and trim off any tough outer leaves around the base. Cut about a 1-inch off the top of the artichoke and rub the cut ends with the lemon.
- Combine 4 cups of water, the juice of the lemon quarters, the lemons, peppercorns, and bay leaves in a Dutch oven. Place a steamer basket in the Dutch oven and arrange the artichokes in the steamer basket.
- Cover and steam the artichokes for 30 minutes until tender.
- While the artichokes are steaming, make the pesto.
- Combine the basil, garlic, almonds, tomatoes, and ricotta salata in the bowl of a food processor. Pulse on and off to break up the basil, garlic, and almonds. With the machine running add about 1/2 cup of olive oil, until the mixture becomes a paste. Season with salt and pepper.
- Cut the artichokes in half lengthwise and dollop each with some of the pesto. Garnish with additional ricotta salata if desired.
Carcioffi Alla Romano
4 artichokes 1/3 cup lemon juice 3 cloves garlic 1/4 cup loosely packed fresh parsley leaves, chopped 1/4 cup loosely packed fresh mint leaves, chopped 1/4 cup extra virgin olive oil 1/2 cup white wine Salt and pepper
- Cut the stem end and about 1-inch of the top off the artichokes. Trim the bottom of the artichoke with a swivel peeler and rub the cut surfaces with lemon juice.
- Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of olive oil. Stuff the artichokes with the garlic mixture.
- Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
- Pour in the remaining lemon juice, wine, and enough water to reach 2 inches up the side of the pot. Cover the pot and simmer over medium heat, lowering the flame if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
- Add water in small amounts if needed.
- When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.
- When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.
Spigarello Pasta
Serves 4 to 6
2 tablespoons extra virgin olive oil 1-pound sweet Italian sausage 2 garlic cloves, minced 1 bunch spigarello, tough stems removed, and cut into 1/2-inch ribbons 1/4 cup water or broth 1-pound shaped pasta like shells, farfalle, or rigatoni, cooked 2 minutes short of al dente, saving some of the hot pasta water 1/2 cup grated Pecorino Romano cheese Freshly ground black pepper
- In a large skillet, heat the oil, saute the sauce and garlic, until the sausage is no longer pink, breaking up any big chunks.
- Add spigarello and water or broth and simmer until tender.
- Drain the pasta, reserving some of the pasta water, and stir the pasta into the skillet, tossing to coat the pasta.
- Add 1/4 cup of the cheese, and some of the pasta water making a creamy sauce. Grind some pepper over the pasta and serve garnished with the remaining cheese.
Sicilian Greens
Serves 4
4 tablespoons extra-virgin olive oil 1/4 cup golden raisins 1 spring onion, thinly sliced 2 garlic cloves, thinly sliced ⅛ teaspoon red pepper flakes 1 bunch spigarello, tough stems and ribs removed, and cut into 1/2-inch ribbons 1/4 cup chicken or vegetable broth Salt and pepper ¼ cup grated Parmigiano Reggiano ¼ cup sliced almonds, toasted
- In a large skillet, heat the oil, add the raisins, onion, garlic, red pepper, and saute for 3 to 4 minutes.
- Add the spigarello, saute until just wilted.
- Add the broth, and simmer until the broth has evaporated.
- Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
Chocolate Tangerine Cheesecake
Serves 6 to 8
For the Crust 1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor) 2 Tbs. granulated sugar 1/4 cup unsalted butter, melted
- Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
- In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
- Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
- Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
- Bake the crust until it smells nutty and fragrant about 10 min.
- Set the baked crust on a rack and let cool.
- Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.
1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated tangerine zest
2 Tablespoons tangerine juice
1 Chocolate Wafer cookie crust, baked and cooled
Tangerine Syrup, cooled
- Preheat the oven to 350°F.
- In a medium bowl, combine the ricotta and cream cheese.
- Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
- Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
- Add the egg yolks, zest, and juice.
- Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
- Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
- Let cool completely on a rack.
- Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with tangerine Syrup.
Tangerine Syrup 1 cup tangerine Juice 1 cup sugar Grated zest of 1 tangerine
- In a small saucier, combine the ingredients and bring to a boil.
- Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest and cool the syrup.
Tangerine Glazed Chicken
Serves 6
6 chicken breasts, skin and bones removed Salt and pepper 2 tablespoons extra virgin olive oil 1/4 cup finely chopped spring onion 1 garlic clove, minced 1/4 cup maple syrup 3 tablespoons Tangerine juice 2 teaspoons Dijon mustard 1 teaspoon grated tangerine zest 1/2 teaspoon dried thyme 2 tangerines, peeled, and separated into segments
- Sprinkle the chicken with salt and pepper. Heat the oil in a skillet and brown the chicken on both sides (about 3 minutes per side) Remove to a plate, add the onion and garlic to the pan, and saute for 1 minute. Add the remaining ingredients and whisk to blend.
- Add the chicken back to the pan, and simmer for 5 to 6 minutes, until the chicken is cooked through, and the sauce is reduced.
- Serve the chicken in a pool of the sauce garnished with tangerine segments.
Carrot Soup with Carrot Top Pesto
Serves 4 to 6
For the Soup 2 tablespoons extra virgin olive oil 1/2 cup finely chopped spring onion 1 garlic clove, minced 1 bunch Nantes carrots, scraped, and cut into 1-inch chunks 2 apples, peeled, cored, and chopped coarsely 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup packed basil, finely chopped Salt and pepper
- In a Dutch oven, heat the oil, saute the onion and garlic, for 2 to 3 minutes, until the onion is softened.
- Add the carrots, and apples, tossing in the oil.
- Slowly pour in the broth and simmer for 20 to 25 minutes until the carrots are tender and almost falling apart.
- Using an immersion blender, puree the soup. Add the cream and basil, season with salt and pepper, and serve warm.
For the Pesto Using Carrot tops for pesto is super easy, and you can freeze the pesto to use later for a punch of flavor in your meals. If you want to make a paste first, use 1/3 cup oil, if you want to make a drizzle use 1/2 cup of oil. I usually make a paste, then freeze it, I can always add more oil later. This pesto is great on bruschetta, drizzled over steaks, poultry, vegetables, and soups.
2 cups packed carrot tops; stems removed 1/2 cup Marcona almonds (pine nuts, pecans or walnuts will do in a pinch) 2 garlic cloves, minced Pinch red pepper flakes 1/3 cup grated Parmigiano Reggiano 1/3 to 1/2 cup extra virgin olive oil
- In a food processor or blender, put the carrot tops, almonds, garlic, red pepper, and cheese. Pulse on and off to break up the carrot tops and almonds.
- With the machine running, add the oil slowly, until it forms a paste (see instructions in head note)
- Cover and refrigerate for up to 1 week or freeze for up to 3 months.
Pasta Primavera
Serves 6
½ cup unsalted butter, softened 2 garlic cloves, minced ½ cup chopped Italian parsley 1 tablespoon grated Meyer lemon zest 1 cup thinly sliced spring onion, using the white and tender green parts 1 cup Nantes carrots, cut into julienne 2 zucchini, diced ½-inch pieces 1 ½ cups thinly sliced fennel 1 cup petite peas, either fresh, shelled, or frozen and defrosted Salt and pepper 1 pound fettucine cooked 2 minutes short of al dente, saving some of the pasta water 1 cup Parmigiano Reggiano for garnish
- In a mixing bowl, cream the butter with the garlic, parsley, and lemon zest.
- Melt half of the butter mixture in a large skillet. Add the onion and carrots, and saute for 2 minutes, add the zucchini, and saute another 2 minutes.
- Add the fennel and peas, and saute for 2 to 3 minutes. Add the remaining butter and toss the vegetables in the sauce. Season with salt and pepper.
- Add the pasta and toss the vegetables with the pasta, adding some pasta water to create a creamy sauce. Serve the pasta garnished with Parmigiano Reggiano.
Zucchini Chocolate Cake
Makes one 9-inch bundt
1/2 cup unsalted butter, softened 1/2 cup canola oil 1 3/4 cup sugar 2 large eggs 1 teaspoon vanilla paste or extract 1/2 cup sour cream 3/4 cup unsweetened cocoa 2 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 2 teaspoon espresso powder 1 teaspoon salt 2 cups grated zucchini (about 4 medium) 1/2 cup chocolate chips
- Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
- In the large bowl of an electric mixer cream together with the butter, oil, and sugar, until the mixture is blended—it may look curdled.
- Add the eggs, vanilla, and sour cream, and stir until combined.
- Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
- Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
- At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.
Zucchini Fritters
Serves 6
2 zucchinis, ends trimmed, and coarsely shredded Salt 2 garlic cloves, minced 1/4 cup finely chopped spring onion 1 large egg, beaten 1/4 cup all-purpose flour 1/2 cup grated Parmigiano Reggiano cheese 1/2 teaspoons freshly ground black pepper Oil for frying
- Put the zucchini into a colander and sprinkle with salt. Set aside for 10 minutes.
- In another bowl, combine the garlic, onion, egg, flour, Parmigiano, and pepper.
- Squeeze the moisture out of the zucchini and add to the bowl. Stir until blended.
- Heat 1/4-inch of oil in a non-stick pan.
- Drop the batter by tablespoons into the oil and fry until golden brown on one side. Turn and fry until the second side is golden brown. Remove to paper towels and drain. Serve warm.
Salanova Salad with Meyer Lemon Dressing
Serves 4 to 6
Two heads Salanova, washed, spun dry and chopped 1 cup thinly sliced fennel ½ cup thinly sliced spring onion ½ cup mayonnaise ¼ cup sour cream 1 teaspoon Meyer lemon zest ¼ cup Meyer lemon juice 2 tablespoons honey Salt and pepper 1 to 2 teaspoons poppy seeds
- Put the lettuce, fennel, and onion into a salad bowl.
- In a small bowl, whisk together the mayonnaise sour cream, zest, juice, and honey. Season with salt and pepper. Add the poppy seeds and dress the salad.
Meyer Lemon Curd
Makes about 3 cups
1 cup sugar 6 large eggs 1/2 to 2/3 cup Meyer Lemon juice 1/2 cup (1 stick) butter, cut into 1/2-inch cubes
- In a saucepan, combine the sugar, eggs, and lemon juice. Whisk over medium high heat until the mixture thickens. This will take about 10 minutes.
- Remove from the heat, whisk in the butter, and cool.
- Cover and refrigerate for up to 1 month or freeze for up to 3 months.
- Lemon Curd is amazing as a cake filling, spread on toast or English muffins, and of course served with scones.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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