Farmers’ Market Box February 11th 2021
This week’s local produce and featured farms:
- Persian Cucumbers – Dassi Farms
- Rainbow Swiss Chard – County Line Harvest
- Red Mustard Frill – County Line Harvest
- Red Baby Beets – Tamai Family Farms
- Broccoli – Suncoast Farms
- Pink Lady Apples – Fair Hills Farm
- Nantes Orange Carrots – Weiser Family Farms
- Garnet Yams – Her Produce
Farmer’s Choice:
Farmers’ Market Box Recipes:
Roasted Beet Panzanella
Serves 4:
1 bunch red beets, tops removed, and scrubbed
1/4 cup red onion, thinly sliced
1 cup 1/2-inch baguette cubes
3 tablespoons orange juice
3 tablespoons white wine vinegar
Salt and pepper
5 tablespoons extra virgin olive oil
1 cup crumbled ricotta salata
1/4 cup finely chopped basil, or mint, or Italian parsley
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 and add to a salad bowl.
4. Add the red onion and baguette cubes.
5. In a small bowl, whisk together the orange juice, vinegar, salt, pepper and oil. Pour over the beet mixture, toss in the ricotta salata and herb, and toss again. This is best when it sits at room temperature for at least 2 hours, so the flavors blend.
Chocolate Beet Cake
Makes 2 9-inch layers, or 24 cupcakes
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water too thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.
Honey Roasted Yams with Lime Yogurt Dip
Serves 4:
1 pound garnet yams, scrubbed
2 tablespoons honey
1 tablespoon crushed red-pepper flakes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup Greek-style yogurt
1/4 cup fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced
1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone or aluminum foil.
2. Cut the yams lengthwise into 4 wedges and put into a large bowl.
3. Toss with the honey, red pepper and oil, tossing to coat. Let sit at room temperature while the oven preheats.
4. Spread the wedges onto the baking sheets in a single layer. Roast for 35 to 45 minutes until the yams are caramelized and soft in the center.
5. While the yams are roasting, in a small bowl, whisk together the yogurt, lime juice and scallions and refrigerator.
6. Remove from the oven and serve with the lime yogurt dip.
Curried Sweet Potato and Carrot Soup
Serves 6:
1 teaspoon olive oil
2 medium sized sweet potatoes, peeled and diced
3 to 4 medium carrots, peeled and rough chopped
1 medium shallot, finely chopped
1/2 teaspoon red curry paste
1 1/2 cups vegetable or chicken broth
1/2 cup coconut milk
salt and pepper to taste
1. In a Dutch oven, heat the oil, add the sweet potatoes, carrot, shallot and curry paste and saute until the shallots beings to soften.
2. Add the broth and bring to a boil.
3. Cover and simmer for 30 minutes, until the vegetables are very soft.
4. Puree with an immersion blender, add the coconut milk and bring the soup to serving temperature. Season with salt and pepper if needed.
Broccoli Cheddar Quiche
Serves 6
2 cups broccoli florets
One 9-inch pastry crust, either store bought or homemade
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese
1. Steam the broccoli until crisp/tender, about 5 minutes. Season liberally with salt and pepper and set aside.
2. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray, and line with the pastry crust.
3. In a large bowl, whisk the eggs and cream, and add the Tabasco.
4. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
5. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.
Chicken, Broccoli and Penne Bake
Serves 4 to 6
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
3 cups broccoli florets, cut into 1-inch pieces
Salt and pepper
3 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
¼ teaspoon red pepper flakes
3 tablespoons all-purpose flour
½ cup dry white wine
2 cups chicken broth
1 cup whole milk
2 cups grated Parmigiano Reggiano
1/2 pound penne pasta, cooked 2 minutes short of al dente, and drained
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 2 tablespoons of oil, and saute the chicken and the broccoli until the chicken is white on all sides, and the broccoli is crisp/tender. Season with salt and pepper. Remove the chicken and broccoli to a plate and melt the butter in the same skillet, saute the onion, garlic and red pepper flakes, until the onion is translucent.
3. Add the flour and whisk for 2 to 3 minutes. Add the wine and bring to a boil, add the chicken broth and bring to a boil—the sauce should be very thick. Add the milk, and 1 cup of Parmigiano.
4. Add the chicken, broccoli, and penne to the skillet. Season with salt and pepper, and transfer to the prepared pan. Sprinkle with the remaining cheese. (At this point, the casserole can be cooled, covered and refrigerated for up to 2 days—bring to room temperature before baking)
5. Bake the casserole for 35 to 45 minutes, until the casserole is bubbling, and the cheese is golden brown.
Black Bean, Corn Salad with Avocado Salsa
Serves 6 to 8:
Three options here, you can serve this as a salad in lettuce cups, or as a dip with tortilla chips, or add protein (cooked poultry, seafood or meat) to it (about 3 cups) and stuff it into tortillas.
One 15-ounce can black beans, drained and rinsed
2 scallions, finely chopped using the white and tender green parts
2 ears corn, cut the kernels from the cob
1 1/2 cups chopped Roma tomatoes
2 Haas avocadoes, peeled pitted, and diced
2 cloves garlic, minced
1/4 cup seeded and finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2/3 cup vegetable oil
1 teaspoon Cholula
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. In a large bowl, combine the black beans, scallions, corn, tomatoes, avocado, garlic, chile, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. The Salad will keep in the refrigerator for about 3 days.
Green Goddess Avocado Dressing
Makes about 3 cups:
1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
2 Hass avocados
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper
1. Put the ingredients into a food processor or blender, and puree until smooth. Taste for seasoning, adding salt or pepper as needed.
2. Refrigerate the dressing for at least 4 hours before using. The dressing will keep refrigerated for up to 5 days.
Pasta with Red Mustard Frill Pesto
Serves 4
One pound penne or other shaped pasta, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 bunch red mustard frill, washed, spun dry and chopped
2 garlic cloves
1/2 cup almonds
1/2 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
Salt and pepper
Additional Pecorino for garnish
1. In a blender or food processor, combine the mustard frill, garlic, almonds, and cheese. Process on and off to break up the garlic and almonds.
2. With the machine running, add the olive oil, until the mixture forms a paste. If you would like your pesto a bit looser, add more oil a tablespoon at a time. Season with salt and pepper.
3. Toss the pesto with the hot pasta, adding some pasta water to make a creamy sauce.
4. Serve garnished with additional pecorino if desired.
5. The pesto will keep in the refrigerator for up to 1 week covered with 1/4-inch of olive oil or freeze for up to 2 months.
Sauteed Swiss Chard
Serves 4:
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
1 bunch Swiss chard, washed, tough stems chopped into 1/2-inch pieces, and leaves cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil, and swirl the garlic in the oil for 1 minute, until translucent.
2. Add the chard stems and cook for 3 to 5 minutes until tender, add the leaves, season with salt and pepper, and cook until the leaves are wilted.
3. Serve warm, or at room temperature.
Gyros Meatballs with Tzatziki
Serves 4 to 6:
For the Meatballs:
1 pound lean ground lamb
1 pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley
Oil for frying
Preheat the oven to 350 degrees, line a baking sheet with silicone or aluminum foil and set a cooling rack into the baking sheet.
In a large bowl, combine all the ingredients. Shape into 1-inch balls with a portion scoop.
In a large skillet, heat 1-inch of oil, and fry the meatballs in batches, until they are browned on all sides. Transfer to the rack on the baking sheet and bake for 15 minutes, until cooked through.
While the meatballs are cooking, prepare the Tzatziki sauce.
For the Sauce:
Authentic Tzatziki doesn’t include Feta, but I love the salty flavor it imparts, it’s optional in the recipe.
4 Persian Cucumbers, scrubbed, and cut into 1/2-inch dice
1/2 teaspoon salt
2 1/2 cups plain yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons white vinegar
2 tablespoons olive oil
1/2 teaspoon Tabasco or pepper
1 cup crumbled Feta cheese
Pita bread for serving
1. Put the cucumbers in a colander, and sprinkle with the salt. Allow to drain for 1/2 hour.
2. In a mixing bowl, combine the yogurt, garlic, dill, vinegar, oil, and Tabasco. Stir in the drained cucumbers and Feta. Taste for seasoning and adjust. Cover and refrigerate for up to 5 days.
3. Fill the center of pita bread with meatballs, and top with Tzatziki.
Roasted Carrots and Apples
Serves 4:
2 tablespoons vegetable oil
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/4 teaspoon Tabasco
2 teaspoons honey
1 teaspoon dried thyme
1 bunch carrots, tops removed and saved (see below), scrubbed, and cut into quarters lengthwise
2 apples, cored, and cut into 4 wedges
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the oil, butter, salt, Tabasco, honey and thyme. Add the carrots and apples and toss to coat.
3. Spread onto the baking sheet in a single layer, and roast for 15 minutes, turning once to evenly brown. The carrots should still be crisp-tender.
4. Serve the carrots and apples as a garnish for roasted chicken, or pork, or as a side dish.
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.
Cider Braised Pork with Pink Lady Apples
Serves 6:
2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound rolled boneless pork loin roast
2 tablespoons unsalted butter
2 large, sweet onions cut in half and thinly sliced into half-moons
4 Pink Lady apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 6 minutes. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
3. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
4. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
5. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary.
6. Add the apples and onions back to the sauce.
7. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours.
Pink Lake Apple Pie Cake
Serves 6 to 8
6 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
Batter:
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves
1. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
3. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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