Farmers’ Market Box December 24th 2020
This week’s local produce and featured farms:
- Purple Sweet Potatoes – Fresno Evergreen
- Celery – J.R. Organics
- Blue Lake Green Beans – Tamai Family Farms
- Yu Choy Cabbage – Fresno Evergreen
- Yellow Baby Carrots – J.R. Organincs
- Satsuma Tangerines – Murray Family farms
- Chiogga Beets – Tamai Family Farms
Farmer’s Choice:
Farmers’ Market Box Recipes:
Satsuma Trifle
Serves 6 to 8
This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too.
2 tablespoons fresh orange juice
2 tablespoons water
1/4 cup Grand Marnier or another orange liqueur
One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices
1 1/2 cups raspberry jam
1 pound satsuma tangerines, peeled, and cut into segments
1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below)
2 cups heavy cream
1/3 cup slivered almonds, toasted, for garnish
1. In a bowl, combine the orange juice, Grand Marnier, and water. Set aside.
2. Cover the bottom of a large glass bowl with a single layer of pound cake slices, cutting them to fit, if necessary. Brush the cake with a little of the Grand Marnier-and-water mixture.
1. Spread the slices with some of the jam, then cover with a thin layer of custard and some of the tangerines.
2. Continue layering in this manner, making sure to spread the ingredients all the way to the outer edges, so they show on the outside of the bowl. End the layering with a layer of pound cake brushed with Grand Marnier.
3. Cover, and refrigerate for at least 8 hours, or up to 24 hours.
4. When ready to serve, in a medium-bowl, using an electric mixer, whip the cream until it is forms stiff peaks. Spread the cream over the trifle. Sprinkle the almonds over the trifle and serve.
Vanilla Custard:
Add 1/4 cup Grand Marnier or orange juice to the custard for the trifle
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
2 teaspoons vanilla paste or extract
1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
2. Remove from the heat and stir in the vanilla. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
3. Do-Ahead: At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.
Frozen Tangerine Crush Cocktails
Serves 4
1 cup crushed ice
1 1/2 cups tangerine juice
6 ounces vodka
4 ounce grand Marnier (or another orange liqueur
One 12-ounce can lemon-lime soda like sprite or 7UP
Tangerine twist for garnish
a sprig of fresh mint
1. In a blender, combine the ice, tangerine juice, vodka, and Grand Marnier. Blend until pureed. Pour 1/2 cup of the mixture into a glass and top off with soda.
2. Garnish with a twist of tangerine peel or fresh mint.
Tangerine Pecan Cake with Cream Cheese Frosting
Serves 8 to 10
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla paste or extract
1 cup segmented, chopped tangerines
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
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 the bowl of an electric mixer, combine the eggs, oil, and vanilla.
3. Add the remaining ingredients and beat until just combined.
4. Pour into the prepared pan and bake for 45 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool completely, before frosting.
Cream Cheese Frosting:
One 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
5 cups confectioners’ sugar
2 to 3 tablespoons tangerine juice to thin
1. In the bowl of an electric mixer, beat together the cream cheese and butter.
2. Add the sugar, a cup at a time, beating until smooth.
3. Add tangerine juice to flavor and thin the frosting. Frost the cooled cake.
Braised Yu Choy
Serves 2 to 4
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 bunch yu choy, tough stems removed
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon sesame oil for garnish
Sesame seeds for garnish
1. In a large skillet, heat the oil, and swirl the garlic and ginger in the pan for 30 seconds, until fragrant. Add the yu choy, tossing to coat with the garlic oil.
2. Add the broth and soy sauce and cook until the yu choy is wilted, and the liquid in the pan is almost evaporated.
3. Serve garnished with sesame oil, and sesame seeds if desired
Yakisoba
Serves 6
6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced ginger
2 garlic cloves, minced
1 bunch Yu Choy cabbage, thinly sliced
2 carrots, shredded
2 to 3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons mirin
Few drops Tabasco sauce, or to taste
3 scallions, finely chopped, using the white and tender green parts
1. If you are using dried noodles, cook according to the package directions, and drain.
2. In a wok or large skillet, heat the sesame oil, and peanut oil. Swirl the ginger and garlic in the oil for 30 seconds, until fragrant.
3. Add the Yu Choy and carrots, and saute until the Yu Choy is wilted.
4. Add the soy sauce, Worcestershire, Mirin, and tabasco, stirring to blend.
5. Add the cooked (or fresh) noodles and toss to coat. Add the scallions and serve.
Cheddar Green Bean Casserole
Serves 6
1/2 pound green beans, ends trimmed
1/2 c. fresh breadcrumbs
2 tbsp. olive oil
2 green onions
1 1/2 teaspoons corn starch
1/2 cup chicken or vegetable broth
1 1/2 cups. whole milk
ground nutmeg
1 cup shredded sharp white cheddar cheese
1/4 c. Parmesan cheese
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a small bowl, combine the breadcrumbs, oil, and onions, and set aside.
3. Bring 4 quarts of salted water to a boil and cook the beans for 2 minutes. Drain thoroughly and season with salt and pepper. Set aside.
4. In a saucepan, whisk together the corn starch and broth, gradually add the milk, and whisk until bubbling. Season with nutmeg, salt, and pepper. Remove the pan from the heat, add the cheeses stirring to melt, and add the green beans.
5. Transfer the mixture to the prepared pan, and sprinkle with the bread crumb mixture.
6. Bake for 20 to 25 minutes until bubbling. Allow to rest for 5 minutes before serving.
Green Beans with Roasted Mushrooms
Serves 4
1/2 pound green beans, trimmed
Salt and pepper
1 pound mixed mushrooms (I like to use cremini, shitake and white) cleaned, and quartered
1/2 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon dried thyme
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Bring 4 quarts of salted water to a boil, and cook the beans for 3 minutes, till crisp/tender. Drain thoroughly and season with salt and pepper. (The beans can be cooked ahead and reheated when you are ready to serve)
3. In a mixing bowl, toss together the remaining ingredients. Spread onto the baking sheet in a single layer.
4. Roast for 20 minutes until the mushrooms are golden. Toss the mushrooms with the reheated green beans.
5. There will be a lot of juice in the pan, so use a slotted spoon to transfer the mushrooms to the green beans. The mushrooms would make a great garnish roast beef at the holidays.
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
Remove any tough outer ribs, and cut the celery in half lengthwise, and cut the halves in half crosswise.
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.
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.
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.
Crostini with Carrot Pesto
Serves 6
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.
For the Crostini
Makes about 24 pieces
One baguette sliced into1/2-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.
For the Carrots
1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving
1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.
Carrot Top Pesto
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, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.
Honey Thyme Carrots
Serves 4
2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.
Miso Maple Sweet Potatoes
Serves 4
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese purple sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
3. Add the potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds, and scallions.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.
Roasted Beet and Tangerine Salad
Serves 6
One bunch beets, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons tangerine juice
2 tablespoons sugar
1 garlic clove, minced
1/2 cup canola or vegetable oil
Salt and pepper
1 head Bibb lettuce, washed, spun dry and separated into leaves
2 tangerines, peeled and segmented
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
4. Toss the beets with some of the dressing.
5. Lay some of the lettuce onto plates, top with the beets, and some of the tangerines. Drizzle with additional dressing and serve. Toasted almonds or crumbled goat cheese make a nice garnish on top.
Beans and Greens
Serves 6
4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini beans, drained and rinsed
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)
1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
2. Add the kale and toss to coat in the oil.
3. Add the beans, broth, and rind (if using) and simmer, covered for 10 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
4. Season with salt and pepper and serve garnished with a drizzle of extra virgin olive oil and freshly ground black pepper.
Slow Cooker Five Spice Poached Asian Pears
Serves 4
These make a nice garnish for roasted pork or poultry for the holidays. The syrup can be cooled and frozen, used in cocktails, or over ice cream.
½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
8 firm pears, peeled, cored, and cut in half
1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
2. Add the pears to the slow cooker, turning them in the liquid to coat them.
3. Cover and cook on high for 2 ½ hours until tender. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.
Slow Cooker Red Wine Poached Pears
Serves 4 to 6
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large Asian pears, 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.
2. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears.
3. Cover and cook on high for 2 to 2 ½ hours, until the pears are softened. Uncover the slow cooker and allow the pears to come to room temperature.
4. Carefully remove them from the cooker and arrange them on a platter.
5. Strain the sauce into a saucepan, discarding any solids.
6. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature
Skewered Caprese
Serves 6 to 8
One basket grape tomatoes, washed and stemmed
8 ounce boccacini, drained
1 bunch basil, washed, spun dry, and thinly sliced
Salt and pepper
2/3 cup extra virgin olive oil
1. On 6-inch skewers, thread a tomato, boccacini, basil leaf and repeat one more time (you should have 2 of each on the skewer) Lay the skewer in a 13-by-9-inch baking dish and sprinkle with salt and pepper.
2. Drizzle with olive oil, cover and refrigerate for up to 24 hours. Remove from the refrigerator at least 2 hours before serving, roll the skewers in the oil, and serve.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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