Farmers’ Market Box January 13th, 2022

This week’s local produce and featured farms:

• Garnet Yams – Her Produce
• Hinona Kabu Turnips – County Line Harvest
• Cara Cara Oranges – Rancho Del Sol
• Lollo Rosso Lettuce – County Line Harvest
• Red Frill Mustard – County Line Harvest
• Rainbow Carrots – Dacquisto Farms
• Chiogga Beets – County Line Harvest

Farmer’s Choice

• Oro Blanco Grapefruit – Rancho Del Sol
• Baby Artichokes – Suncoast Farms

Farmers’ Market Box Recipes:

Bahn Mi Meatballs with Pickled Vegetables

Serves 6
For the Meatballs
1/2 pound ground pork
1/2 pound ground chicken
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
2 green onions, finely chopped, using the white part only
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Oil for frying

1. In a mixing bowl, combine the ingredients, until blended.
2. Using a portion scoop form into golf ball sized meatballs.
3. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown.  When cooked through, remove to paper toweling, and drain thoroughly.

For the Slaw
1 bunch Hinona Kabu turnips scrubbed, and cut into julienne
3 to 4 rainbow carrots, cut into julienne (1 1/2 cups)
1 green onion, finely chopped on the diagonal, using the white and tender green parts
1/4 cup finely chopped cilantro, Italian parsley, or basil
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce
6 Soft Italian Rolls for serving

1. In a bowl, combine the vegetables.
2. In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
3. Pour over the vegetables and toss to coat. Allow to stand for 2 hours at room temperature or refrigerate overnight.
4. Split the rolls in half lengthwise, pack with some of the pickled vegetables, and top with 3 to 4 meatballs to serve. Serve with additional pickled vegetables.

Chiogga Beet and Cara Cara Salad

Serves 4
 
One head Lollo Rosso lettuce, washed, spun dry and separated into leaves
One bunch chiogga beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup cara cara orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
2 tablespoons thinly sliced basil
3/4 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
2 cara cara oranges, peel and pith removed, and cut into segments

To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use)

1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad some dice is nice J)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.

To Assemble

1. Arrange the lettuce leaves onto salad plates.
2. In a small mixing bowl, whisk together the juice, vinegar, mustard, shallot, basil, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with orange segments, and serve.

Save the Greens

Serves 4
Beets and turnips give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese, try them on crostini with buratta, too.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons (or turnip greens or a mix)
2 to 4 tablespoons water or broth
Salt and pepper

1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Sage Mashed Yams and Hinona Kabu Turnips

Serves 4
 
One pound garnet yams, peeled, and diced
1 bunch Hinoa Kabu turnips, scrubbed, tops removed, ends trimmed, and cut into dice
1/4 cup finely chopped sage leaves
1/3 cup unsalted butter
Salt and pepper

1. Steam the yams and turnips, until tender, about 10 minutes. Drain, and transfer to a mixing bowl.
2. While the vegetables are steaming, melt the butter, add the sage, and saute for 3 to 4 minutes until the butter begins to become fragrant with the sage.
3. Pour the sage mixture a bit at a time into the mixing bowl, mashing the vegetables together until they are smooth. (You can use an electric mixer for this) Season with salt and pepper and drizzle any remaining sage butter over the mash. Serve warm.

Miso Maple Roasted Rainbow Carrots

Serves 4
 
One pound rainbow carrots, tops removed, scraped, and cut in quarters lengthwise
1/4 cup extra virgin olive oil
2 tablespoons white miso paste
2 tablespoons maple syrup
2 teaspoons rice vinegar
1 teaspoon soy sauce
1 tablespoon toasted sesame seeds, for garnish
2 green onions, finely chopped for garnish

1. Preheat the oven to 400 degrees, line a baking sheet silicone, aluminum foil, or parchment. 
2. Put the carrots onto the baking sheet.
3. In a small bowl whisk together the oil, miso, maple syrup, rice vinegar, and soy sauce. Pour over the carrots and toss to coat.
4. Roast for 5 to 10 minutes turning once, until the carrots are tender. Serve garnished with sesame seeds and green onions.

Tajin Sweet Potato Fries with Comeback Sauce

Serves 4
 
One pound Garnet yams, scrubbed, cut into sticks 1/4 to 1/2 inch wide and 3 inches long
1/4 cup vegetable oil
1 tablespoon Tajin
1 tablespoon honey

1. Preheat the oven to 400 degrees, line 2 baking sheets with aluminum foil, silicone, or parchment. 
2. Toss the potatoes with the oil, honey, 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.

Come Back Sauce
Makes about 1 1/2 cups
 
1 cup mayonnaise
 2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon finely chopped garlic
1 tablespoon finely chopped onion
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper

1. In a small bowl, whisk together the ingredients. Refrigerate for at least 2 hours to let the flavors get to know each other.
2. This is a great sauce with seafood, chicken, or fried foods.

Roasted Salmon with Orange Cilantro Salsa

Serves 6
 
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Cara Cara oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
2 tablespoons finely chopped Jalapeno pepper
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil and Old Bay.
3. Dip the filets into the oil mixture and arrange on the baking sheet.
4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
5. In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
6. Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.

Fennel and Orange Salad

Serves 4
 
1 bunch red frill mustard greens, washed, spun dry and chopped
1 fennel bulb, wispy ends removed, and thinly sliced
3 cara cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 cup oil cured pitted olives, or pitted Kalamata olives
8-ounces buratta, torn
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon dried oregano
Salt and pepper

1. Line a serving platter with the mustard greens.
2. Arrange the fennel and oranges alternately around the outside of the platter and sprinkled the olives over the fennel and oranges. Arrange the buratta in the center.
3. In a mixing bowl, whisk together the vinegar, oil, and oregano. Season with salt and pepper. Drizzle the dressing over the salad and serve at room temperature.

Chickpea, Mustard Green and Orzo Soup

Serves 6
 
2 tablespoons extra-virgin olive oil
2 medium carrots, peeled and finely chopped
1 small fennel bulb finely chopped
1/2 cup sweet yellow onion, finely chopped
2 cloves garlic, minced
 Pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
3 cups chicken or vegetable broth
One 15-ounce can chickpeas, rinsed and drained
1 cup chopped tomatoes
1 bunch red mustard greens, washed, spun dry and chopped
Chopped rind of Parmigiano Reggiano
1 1/2 cups cooked orzo pasta, or other small pasta such as pennette
 Salt and freshly ground black pepper
1/2 cup finely grated Parmigiano Reggiano cheese, for garnish
Extra virgin olive oil for garnish

1. In a Dutch oven, heat the oil, saute the carrots, fennel, onion, garlic, red pepper flakes, and rosemary for 5 to 7 minutes until the vegetables tender.
2. Add the broth, chickpeas, and tomatoes, bring to a simmer, and cook for 10 minutes.
3. Add the mustard greens and Parmigiano rind (if using) and simmer for 20 minutes until the mustard greens are tender. Add the pasta, remove the bay leaf and season with salt and pepper.
4. serve garnished with Parmigiano Reggiano and a drizzle of extra virgin olive oil.

Baby Lettuce Salad with Honey Garlic Dressing

Serves 4
 
2 heads Lollo Rosso lettuce, washed and spun dry
2 green onions, finely chopped using only the white part
3 red radishes, ends trimmed, and thinly sliced
1 tablespoon finely chopped garlic
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the lettuces, onions, and radishes into a salad bowl.
2. In a small bowl, whisk together the garlic, vinegar, honey, mustard, and oil. Season with salt and pepper.
3. Pour the dressing over the salad greens and toss to coat. Plate the salad and serve.

Oro Blanco, Cara Cara Marmalade

Makes about 3 pints
 
2 Oro Blanco grapefruit
4 to 5 Cara Cara oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin

1. Using a swivel peeler remove the zest from the fruit and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water and bring to a boil. Simmer for 30 minutes. Drain the zest and reserve the water.
2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
3. Slice the fruit in half, and then slice into 1/4-inch half-moon slices.
4. Add the fruit, zest, and sugar to the zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
5. Add the pectin and remove from the heat.
6. Skim any foam from the top of the marmalade and stir gently.
7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
8. The marmalade can be canned, in canning jars if desired.

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 cara cara oranges, 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, orange 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.

Orange Upside Down Cake

Serves 10
 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 Cara Cara oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Artichokes Roman Style

Serves 4
 
1 pound baby artichokes
1/3 cup lemon juice
1/2 cup white wine
1/3 cup extra virgin olive oil
3 cloves garlic
1/4 cup loosely-packed fresh parsley leaves, chopped
1/4 cup loosely-packed fresh mint leaves, chopped
Salt and freshly ground pepper

1. Cut any tough lower outer leaves from the artichokes, cut off pointed tips, and trim the stem. Cut into quarters.
2. In a large skillet, heat the lemon juice, wine, olive oil and garlic together.
3. Add the artichokes and bring to a simmer. Cover and simmer for 5 minutes, remove the cover, adding the parsley and mint. Simmer until the artichokes are tender. Serve in a pool of the pan sauce.

Tagliatelle with Pancetta and Baby Artichokes

1 pound baby artichokes
1/4 cup extra virgin olive oil
1 1/2-inch slice of pancetta, cut into fine dice
2 garlic cloves, minced
1/2 cup heavy cream
One pound Tagliatelle egg pasta, cooked 3 minutes short of al dente saving some of the pasta water
Salt and freshly ground black pepper
1 cup grated Pecorino cheese

1. . Steam the artichokes for 10 minutes until tender. Drain and set aside.
2. In a large skillet, heat the oil and saute the pancetta until it is crispy. Add the garlic, and saute another minute. Add the artichokes and toss to coat with the ingredients. Add the cream and bring to a boil. Simmer for 3 minutes.
3. Add the cooked pasta to the skillet and toss to coat the pasta. If the sauce needs a bit of pasta water add it a few tablespoons at a time. Taste the pasta, and season with salt or pepper. Serve the pasta garnished with Pecorino cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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