Farmers’ Market Box December 3rd 2020

December 1, 2020 Orange Department 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

The Best Darned Carrot Cake

Makes one 13-by-9-inch or 24 cupcakes:

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
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 with nonstick cooking spray or line 24 muffin cups with liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and 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, then 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.
Orange Cream Cheese Frosting
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon orange extract
Milk to thin

1. In the bowl of an electric mixer beat together the butter and cream cheese until smooth.
2. Add the sugar and orange extract, and beat on high speed until spreadable consistency, adding milk to thin the frosting.
3. Frost the cooled cake and serve.

Carrot Top Pesto

Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

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 Gold Nugget Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish

1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, Oro Blanco, tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
2. 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.

Red Frill Mustard Salad with Tangerine Vinaigrette

Serves 4

1 bunch red mustard greens, washed, spun dry, tough stems removed, and chopped
1/4 cup finely chopped red onion
1/3 cup tangerine juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
2 tablespoons honey
Salt and pepper
1/3 cup crumbled goat cheese

1. Put the mustard greens into a salad bowl with the red onion.
2. In a small bowl, whisk together the juice, vinegar, oil, and honey. Season with salt and pepper.
3. Toss the greens and onion with the dressing and toss to coat.
4. Garnish with the goat cheese and serve.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4

1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 tablespoons maple syrup
1 red torpedo onion, finely chopped

1. Preheat the oven to 400 degrees. Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.

Torpedo Onion Tart Tatin

Serves 4 to 6

One bunch torpedo onion, root ends removed
4 tablespoons unsalted butter
2 teaspoons finely chopped fresh thyme
salt and freshly ground black pepper
½ teaspoon sugar
One sheet puff pastry

1. Preheat the oven to 375ºF.
2. Cut off the green part of the onions, then cut the onions lengthwise into quarters.
3. Melt the butter in a 9-inch nonstick skillet with an ovenproof handle (or wrap the handle in aluminum foil as protection) over medium heat. Remove from the heat. Arrange the onions in a circle, flat sides down, in the skillet, placing the wedges closely together and filling in the center with a couple of wedges. Break any remaining onion into layers and scatter them on top. Mix the chopped thyme, 1 teaspoon salt, ½ teaspoon pepper, and the sugar together and sprinkle over the onions.
4. Return to medium heat. Cover the skillet and cook, occasionally giving the skillet a gentle shake to move the onions as a unit and keep them from sticking, until the onions soften, 8 to 10 minutes. Uncover, increase the heat to medium-high, and cook until the juices reduce, and the onions are sizzling in the butter, 3 to 5 minutes. Remove from the heat.
5. On a lightly floured work surface, roll out the dough into a round about 1/8 inch thick. Using the skillet’s lid (be sure it is cool) as a template, cut out a 9-inch round. Place over the onion mixture in the pan, tucking the edges of the round into the skillet.
6. Bake until the pastry is crisp and rich golden brown, about 30 minutes. Do not underbake. Remove the skillet from the oven. Slip a heatproof spatula around the inside of the skillet and shake the pan with a sharp side-to-side motion to be sure that the onions aren’t sticking. Place a serving plate over the skillet. Using a potholder for the skillet handle, hold the plate and skillet together and flip them over to unmold the tart onto the plate. Let cool for 10 minutes.
7. Season the onions with salt and pepper and sprinkle with the thyme leaves. Cut into wedges and serve warm or cooled to room temperature.

Beet, Orange, and Fennel Salad

Serves 4 to 6

1 bunch beets, scrubbed and tops removed (save the tops)
1 fennel bulb, wispy ends removed, and thinly sliced
3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
One 8-ounce ball fresh mozzarella, sliced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup packed fresh basil or Italian parsley, finely chopped
Salt and pepper

1. Steam the beets till they are tender, about 20 minutes. When cool, slip off the skins, and slice thinly.
2. Arrange the fennel on a serving platter, then top with the oranges ending with the beets. Arrange the mozzarella in the center of the platter, in a decorative pattern.
3. In a bowl, whisk together the vinegar, oil, and basil or parsley.
4. Season with salt and pepper and pour over the salad. Serve the salad at room temperature.

Marinated Beet Salad

Serves 4 to 6

The beet marinade is also terrific for carrots, celery, cucumbers, and summer squash.
1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.
7. Cook’s Note: Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.

Save the Greens Saute

Serves 4

Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a saute pan, heat the oil, saute the garlic until it is softened, but not browned.
2. Add the beet greens and saute until wilted.
3. Season with salt and pepper and serve warm or at room temperature.

Honeynut Greens Gratin

Serves 6

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch mustard greens, tough stems discarded and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

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 large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the greens, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and greens to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Sausage Stuffed Honey Nut Squash

Serves 4

2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)

Roasted Honey Nut Squash Soup

Serves 6 to 8

1/3 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled honey nut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)

Asian Pear Galette

Serves 6

1 sheet puff pastry, rolled to 14-inches
1 Asian pear (about 3/4 pound), halved, cored, and thinly sliced into half moons
3 tablespoons dark brown sugar, divided
1/2 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice (about 1/2 lemon)
1 pinch kosher salt
1 tablespoon heavy cream
1 tablespoon raw sugar

1. Preheat the oven to 400°F., line a baking sheet with aluminum foil, parchment, or silicone. Lay the pastry onto the baking sheet.
2. In a bowl, toss together the sliced pears, 2 tablespoons brown sugar, vanilla, lemon zest and juice, and salt.
3. Place the pears in the center of the pastry, shingling them over one another like fish scales, leaving behind the accumulated juices. Fold over the edges of the dough so there’s about a 1- to 2-inch border. Carefully pour the juices over the center of the galette (ensuring it remains within the crust). Sprinkle the remaining tablespoon brown sugar over the fruit. Brush the crust with heavy cream and sprinkle with the raw sugar.
4. Bake for 35 to 45 minutes, or until the crust has browned and the filling is bubbling. Let sit to cool slightly.

Pear Upside Down Cake

Serves 6 to 8

To make this ahead, bake the cake, and then cool to room temperature. Cover and refrigerate overnight. Re-warm, covered with aluminum foil in a 350 degree oven for 10 minutes to loosen the caramel. Then turn out onto a serving platter. This also works well with apples.

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored, and thinly sliced (I’m fond of red pears, since they don’t disintegrate)

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.


For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
Vanilla ice cream for serving

1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.

Tangerine Beef Stir Fry

Serves 4

1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated zest
2 tablespoons vegetable oil
1 cup thinly sliced torpedo onion
3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)

1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.

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