Farmers’ Market Box September 17th 2020

September 15, 2020 Orange Department 0 Comments

This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes

Pasta with Roasted Cauliflower

Serves 6

1 head cauliflower
3 tablespoons olive oil
3 minced garlic cloves
salt and pepper to taste
1/4 teaspoons chili flakes
lemon zest from one lemon (divided)
1 cup packed Italian parsley
1/2 cup toasted walnuts
1 garlic clove
Salt and pepper
2 tablespoons lemon juice
Extra virgin olive oil (about 1/3 to 1/2 cup)
1 pound linguine, cooked al dente
1/3 cup grated pecorino
2 tablespoons capers

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the cauliflower into florets, and toss with olive oil, garlic, salt, pepper, chili flakes, and zest.
3. Roast for 30 to 40 minutes until the cauliflower is tender and begins to turn golden brown.
4. In a food processor combine the parsley, walnuts, garlic, salt, pepper, and lemon juice, pulsing on and off to break up the parsley, nuts, and garlic. With the machine running, add the oil until a paste forms.
5. When the pasta is cooked, drain, and transfer to a large serving bowl. Add the cauliflower, pesto, half of the cheese and the capers. Toss to coat. Season with salt or pepper if needed and garnish with the remaining cheese.

Sicilian Cauliflower

Serves 6

1 large head cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley

1. Preheat oven to 400 line 2 baking sheets with silicone, parchment, or aluminum foil.
2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper. Roast for 45 minutes until crispy.
3. Heat the remaining oil in a small saute pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook stirring until the breadcrumbs are golden.
4. Set aside.
5. Add chicken broth and anchovy paste to the sauce saute pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Sesame Noodles Salad with Yu Choy Cabbage

Serves 6


2 tablespoons vegetable oil
1 bunch yu choy cabbage, tough stems removed, and chopped
1 tablespoon soy sauce
1 pound linguine, cooked 2 minutes short of al dente
2 cups rainbow carrots, cut into julienne
3 scallions, finely chopped using the white and tender green part
2 cups broccoli florets
1 cup finely diced zucchini
2 garlic cloves, minced
1 teaspoon grated ginger
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
1/2 cup chopped unsalted dry-roasted peanuts for garnish
2 tablespoons sesame seeds for garnish

1. In a wok or skillet, heat the oil, and add cabbage, sautéing until it is wilted. Remove from the wok, add to a large salad bowl, and season with soy sauce.
2. Add the linguine, carrots, scallions, broccoli, and zucchini to the bowl.
3. Whisk together the garlic, ginger, soy sauce, sesame oil, peanut butter, vinegar, Sriracha and brown sugar. Taste for seasoning, add a tablespoon or two of hot water if the soy sauce is too salty.
4. Toss the noodles and vegetables with the sauce turning to coat. Garnish with the peanuts and sesame seeds if desired.

Chicken Miso Soup with Yu Choy Cabbage

Serves 4 to 6

2 tablespoons vegetable oil
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup finely chopped onion
2 medium carrots, finely diced
One bunch yu choy, tough ends trimmed, and cut into 1/2-inch ribbons
1/4 cup white or yellow miso paste
8 cups chicken broth
3 cups cooked shredded chicken
12 oz. fresh udon noodles
4 scallions, finely chopped, using the white and tender green parts
Soy sauce and chili oil to taste

1. In a Dutch oven, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant.
2. Add the onion, carrots and yu choy, and saute until the onion begins to soften.
3. Add the miso and chicken broth and bring to a boil.
4. Add the chicken and udon. Simmer for 5 minutes. Season with soy sauce (or salt) and chili oil (or pepper)
5. Garnish the soup with scallions.

Zucchini Chard Tortilla Bake

Serves 6
Feel free to add protein to this: leftover rotisserie chicken, cooked seafood, or leftover pork.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch red chard, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup unsalted butter
1/2 cups finely chopped onion
2 chipotle chilies in adobo, finely chopped
1 cup finely chopped rainbow carrots
2 cups chopped zucchini mix
Salt and pepper
Twelve 6-inch corn tortillas
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup finely chopped cilantro or Italian parsley


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the oil, swirl the garlic for 30 seconds, add the chard, and toss in the garlic oil, and season with salt and pepper until the chard is wilted. Transfer to a large mixing bowl to cool.
3. Wipe out the skillet, melt 1/4 cup of the butter, and saute the onion and chipotle for 2 to 3 minutes, until the onion is softened. Add the carrots and zucchini, season with salt and pepper and saute until the vegetables are crisp/tender. Transfer to the bowl with the chard.
4. Tear the tortillas and put into the bowl.
5. Wipe out the skillet and melt the remaining butter. Add the flour, and whisk for 2 minutes. Gradually add the broth and cream. Bring to a boil whisking until smooth.
6. Remove the sauce from the heat, add 1 1/2 cups of the cheddar and 1/2 cup of the Monterey Jack.
7. Stir in the cilantro, and season with salt and pepper. Pour over the vegetables and tortillas in the bowl.
8. Stir to blend.
9. Transfer to the prepared baking dish and sprinkle the top with the remaining cheeses. Bake for 30 to 40 minutes, until bubbling and golden brown. Allow to rest for 5 minutes before serving.

Confetti Chowder

Serves 6
You can add cooked chicken or shrimp to this for protein.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
2 teaspoons chopped thyme
1 cup chopped rainbow carrots
2 cups finely diced zucchini
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
2 tablespoons all purpose flour mixed with 2 tablespoons softened unsalted butter
Salt and pepper

1. In a Dutch oven, heat the butter and oil, add the onion, thyme, and carrots, sautéing until the onion is softened.
2. Add the zucchini and toss to coat.
3. Add the broth, and simmer for 10 to 15 minutes until the zucchini is tender.
4. Add the cream, if using, bring to a boil, whisk in the flour, and butter mixture, and bring to a boil, until thickened.
5. Season with salt and pepper and serve.

Broccoli Tots

Serves 6

1 bunch broccoli, stems removed, and cut into florets
1 cup panko breadcrumbs
2 eggs, beaten
1 cup shredded sharp cheddar cheese, or Parmigiano Reggiano
1/4 cup finely chopped red torpedo onions, using the red part only
2 garlic cloves, minced
Salt and pepper
Extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Bring 4 quarts of salted water to a boil, add the broccoli, and cook until softened, about 5 minutes. Drain thoroughly and cool.
3. Put the broccoli, panko, eggs, cheese, onion, and garlic into a boil, and stir to combine.
4. Shape the mixture into 1-inch balls and arrange on the baking sheet. Brush with olive oil, and bake for 15 to 18 minutes, until the tots are golden brown. Serve warm.

Curried Chicken and Broccoli

Serves 6

1 bunch broccoli, cut into florets
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
6 chicken breasts, skin and bones removed
Salt and pepper
1/4 cup all-purpose flour
2 teaspoons sweet curry powder
3 cups chicken broth
1/2 cup heavy cream (optional)
Salt and pepper
1 1/2 cups shredded sharp cheddar cheese

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil, and blanch the broccoli for 3 minutes, drain thoroughly, and season with salt and pepper. Arrange in the bottom of the baking dish.
3. Melt 1 teaspoon butter with the oil in a skillet. Season the chicken with salt and pepper. Brown the chicken on both sides (it may not be cooked through, which is fine)
4. Lay the chicken over the broccoli.
5. In the same skillet, melt the remaining butter, whisk in the flour, and curry powder, and cook for 2 minutes.
6. Add the chicken broth and bring to a boil. Add the cream, if using, and season with salt and pepper. Pour the sauce over the chicken and broccoli. Sprinkle the cheese evenly over the top. At this point the casserole can be refrigerated overnight.
7. Preheat the oven to 350 degrees. Bake the casserole for 30 to 40 minutes until the casserole is bubbling and the cheese is golden brown.

Tajin Sweet Potato Fries

Serves 4

One pound O’Henry potatoes, scrubbed, cut into sticks 1/4 to 1/2 inch wide and 3 inches long
1/4 cup vegetable oil
1 tablespoon Tajin

1. Preheat the oven to 400 degrees, line 2 baking sheets with aluminum foil, silicone, or parchment.
2. Toss the potatoes with the oil and Tajin.
3. Spread evenly on the baking sheets
4. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Tangerine Shortbread

Makes about 20

3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish

1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter, and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.

Sunshine Carrot Cake with Tangerine Frosting

Makes one 13-by-9-inch baking dish, or two 9-inch baking dishes for a layer cake, about 24 cupcakes

For the Cake
Serves 6 to 8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
1 cup chopped tangerine segments
1/4 cup tangerine juice
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, tangerines, juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
a. Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one tangerine
1 teaspoon vanilla paste or extract
Tangerine juice as needed

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Slow Cooker Poached Apples and Pears in Port Wine

Serves 4 to 6
The fruit can be used as a dessert (dolloped with crème fraiche, ice cream or whipped cream) or you can use the fruit as a garnish for roasted pork or poultry. The syrup is swoon worthy—any leftovers are delicious over chocolate cake, used in cocktails, or made into a sorbet.

11/2 cups full bodied red wine
1 1/2 cups ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large red pears, cored and cut in half
6 large apples, cored and cut in half

1. Combine the wine, port, brown sugar, and cinnamon in the insert of a 5 to 7-quart slow cooker. Add the apples and pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears. Cover and cook on high for 2 to 2 ½ hours, until the fruit is softened.
2. Uncover the slow cooker and allow the fruit to come to room temperature. Carefully remove them from the cooker and arrange in dessert bowls or arrange on a serving platter.
3. Strain the sauce into a saucepan, discarding any solids. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the fruit and dollop with crème fraiche, ice cream or whipped cream. Serve at room temperature. The fruit and syrup can be refrigerated for up to 3 days. The syrup can be frozen for future use, too.

German Apple Pancake

Serves 4
This works best in a cast iron, or heavy skillet.

1/4 cup unsalted butter
1 pound apples, peeled, cored, and cut into 8 wedges
1 cup sugar
1 1/2 teaspoons ground cinnamon
4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 tablespoon sugar
1 teaspoon vanilla paste or vanilla extract

1. Preheat the oven to 400 degrees.
2. In a heavy skillet, heat the butter, add the apples, sugar, and cinnamon, and cook until the apples are softened, and caramelized.
3. In a blender, combine the eggs, milk, flour sugar and vanilla.
4. Pour over the apples in the skillet, and transfer to the oven.
5. Bake for 20 to 25 minutes, until the pancake is puffed and golden. Allow to rest for 5 minutes before cutting into wedges and serving.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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