Farmers’ Market Box October 13th, 2022

This week’s local produce and featured farms:

• Red Beets – Tamai Family Farms
• Garnet Yams – Her Produce
• Castelfranco Radicchio – The Garden Of…
• Rainbow Carrots – The Garden Of…
• Yellow Wax Beans – Two Peas in a Pod
• Cameo Apples – Fair Hills Farm
• Broccoli – Suncoast Farms
• Honeynut Squash – Black Sheep Produce
• Valencia Oranges – Polito Farms

Farmer’s Choice

• Beefsteak Tomatoes – Beylik Farms
• Quince – Terry Ranch
• Passionfruit – NBC Farms

Farmers’ Market Box Recipes:

Miso Maple Roasted Garnet Yams

Serves 4 to 6

1/4 cup unsalted butter, melted
1 tablespoon white miso
1 teaspoon salt
1 teaspoon Tabasco
1 pound garnet yams sliced into 1-inch-thick rounds
3 tablespoons maple syrup
1 tablespoon cider vinegar
1 teaspoon finely chopped fresh rosemary

1. Preheat oven to 400 degrees. Line a baking sheet with parchment, aluminum foil or silicone.
2. In a mixing bowl, whisk together the butter, miso, salt, and Tabasco.
3. Add the potatoes and toss to coat. Arrange the mixture onto the prepared baking sheet and roast for 30 minutes. Turn the potatoes, and roast another 20 to 30 minutes until tender, and browned.
4. While the potatoes are roasting, whisk together the maple syrup, vinegar, and rosemary.
5. Transfer the potatoes to a serving dish, and drizzle with the maple syrup mixture.
6. Cook’s Note: You can roast the potatoes ahead of time, cool cover and refrigerate. Re-warm in a saute pan on the stove top and toss with the maple syrup mixture.
7. Another Cook’s Note: Pure maple syrup is different than “pancake syrup” —buy the real thing, the other is high fructose corn syrup with flavoring.

Roasted Honey Nut Squash and Radicchio Pasta Bake

Serves 6 to 8

1/2 pound honey nut squash, peeled and cut into 1 1/2-inch pieces
1/3 cup extra-virgin olive oil
2 teaspoons thyme leaves
Pinch red pepper flakes
Salt and pepper
1 pound rigatoni or penne cooked 3 minutes short of al dente
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups milk
1 cup shredded packed imported Fontina cheese
1 pound Gruyere cheese—3/4 pound cut into 1-inch cubes, 1/4 pound shredded
1/2 cup packed freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
Few drops Tabasco
1/2 cup heavy cream
1 head of radicchio, sliced 1 inch thick
3/4 teaspoon minced rosemary

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a large bowl, combine the oil, squash, thyme, pepper, salt, and pepper. Spread out onto the baking sheet and roast for 30 to 40 minutes, until the squash is tender.
3. Transfer to a large mixing bowl, add the pasta and set aside. Lower the oven temperature to 350 degrees.
4. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
5. In a saucepan, heat the butter, whisk in the flour, and cook for 2-3 minutes. Add the milk, bring back to a boil, and stir until thickened.
6. Remove from the heat add the Fontina and heavy cream. Season with nutmeg, and a few drops Tabasco.
7. Add the sauce to the mixing bowl, stir in the cubed Gruyere.
8. Add the radicchio and rosemary to the bowl and stir until everything is coated.
9. Transfer to the prepared baking dish. Combine the shredded Gruyere and Parmigiano, and sprinkle over the top of the dish. At this point you can cool, cover, and refrigerate the dish overnight.
10. Preheat the oven to 350 degrees, and bake covered for 30 minutes, uncovered for 20 to 30 minutes until the casserole is bubbling, and the cheese is golden brown.
11. Allow the casserole to rest for 10 minutes before serving.

Radicchio Salad with Roasted Beets and Oranges

Serves 4

One bunch red beets, tops removed, and scrubbed (save the greens for the recipe below)
1/3 cup orange juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
Salt and pepper
One head radicchio, washed, spun dry and cut into 8 wedges
3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. In a small bowl, whisk together the orange juice, vinegar, oil, salt, and pepper. Pour some of the dressing over the beets and toss to coat.
3. Arrange the radicchio on salad plates. Top with the roasted beets and arrange some of the oranges around the outside of the plate. Drizzle with the remaining dressing and serve.
4. A garnish of a bit of shaved Pecorino Romano or Parmigiano is a nice contrast.

Beet, Apple, and Walnut Salad

Serves 4

1 bunch red beets, scrubbed, tops removed
1 clove garlic, minced
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
One 5-ounce bag baby arugula
1 cup walnuts, toasted and chopped
2 Cameo apples, cut into 1/4-inch matchsticks
½ cup crumbled blue cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. In a small bowl, whisk together the garlic, vinegar, mustard, and oil. Pour a bit over the beets, and set aside, tossing to coat.
3. Arrange the arugula on salad plates, top with the beets, walnuts, apple matchsticks and blue cheese.
4. Drizzle with the remaining vinegar and serve.

Tuscan Winter Soup

Serves 6 to 8

Beet greens are nutritious and can be used in place of kale, chard, or spinach in recipes. This recipe comes from the town of Pienza.

1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped leek using the white part
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and sauté the garlic, leek, red pepper, and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2. Add the greens, and sauté tossing in the garlic oil.
3. Add the tomatoes, beans, and broth, and bring to a boil.
4. Simmer the soup for 30 minutes until the greens are tender.
5. Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

Orange Olive Oil Cake

Makes one 9-inch cake

1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups plus 2 tablespoons sugar
¼ teaspoon grated orange zest
¾ cup extra-virgin olive oil
¾ cup milk

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan.
2. In a mixing bowl, whisk the flour, baking powder, and salt together.
3. Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
4. Add 1¼ cups sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
5. Reduce the speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
6. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add the milk and mix until combined, about 30 seconds.
7. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
8. Transfer the batter to the prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface.
9. Bake until the cake is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached, 40 to 45 minutes.
10. Transfer pan to wire rack and let cool for 15 minutes.
11. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

Apple Crisp

Serves 4 to 6

1 pound Cameo apples, peeled, cored, and cut into ¾-inch pieces
1/4 cup packed dark brown sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/4 cup packed brown sugar
½ cup pecans, chopped fine
6 tablespoons unsalted butter, melted
2 teaspoons vanilla paste or extract

1. Preheat the oven to 375 degrees and coat the inside of an 8-inch square baking dish with non-stick cooking spray.
2. In a bowl, combine the apples, sugar, lemon juice, salt, and cinnamon, tossing to coat the apples.
3. Pour into the prepared pan.
4. In the same bowl, combine the flour, sugar, and pecans. Stir in the butter and vanilla, until the mixture is crumbly.
5. Sprinkle over the apples and bake for 45 to 55 minutes until the crumble is bubbling and the top is golden brown. Allow the crumble to rest for at least 20 minutes before serving.

Bistro Carrot Salad

Serves 4

4 cups grated rainbow carrots
1/4 cup finely chopped green onion using the white and tender green parts
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped Italian Parsley

1. In a bowl, combine all the ingredients, tossing to coat. Season with salt and pepper. Add the parsley and mix together.
2. Serve cold.
3. The salad will keep in the refrigerator for up to 4 days.

Roasted Rainbow Carrots with Sage Butter

Serves 4

One bunch rainbow carrots, scrubbed, scraped, and tops removed, cut into 1-inch pieces
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup unsalted butter
10 sage leaves, thinly sliced
Fleur de sel for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, combine the carrots, oil, salt, and pepper. Spread onto the baking sheet and roast for 20 to 25 minutes until tender. Transfer to a serving dish.
3. While the carrots are roasting, melt the butter in a sauté pan, add the sage, and sauté until the sage is fragrant in the pan.
4. Pour the mixture over the carrots and toss to coat. Garnish with fleur de sel.

Yellow Bean Salad

Serves 4

1/2 pound yellow wax beans, ends trimmed, and cut into 1-inch pieces
1/4 cup red onion, sliced thin
½ cup mayonnaise
¼ cup plain whole-milk yogurt
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup finely chopped fresh dill weed
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 2 minutes. Plunge into ice water to stop the cooking and drain thoroughly. Season well with salt and pepper and put into a salad bowl with the onion.
2. In another bowl, whisk together the mayonnaise, yogurt, oil, garlic, and dill. Season with salt and pepper. Pour over the beans and toss to coat. Refrigerate for at least 2 hours before serving.

Yellow Wax Beans with Caramelized Onions

Serves 4

1/2 pound yellow wax beans, ends trimmed
1/4 cup unsalted butter
2 tablespoons extra virgin olive oil
1 cup thinly sliced yellow onion
1 teaspoon dried thyme
1 teaspoon sugar
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 2 minutes. Plunge into ice water to stop the cooking and drain thoroughly. Season well with salt and pepper and set aside.
2. In a large skillet, melt the butter in the oil, add the onion, thyme, and sugar, and sauté the onion until it is golden brown. Add the beans to the skillet, and sauté another 2 minutes. Season with salt and pepper if needed and serve warm.

Broccoli Quiche

Serves 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 bunch broccoli, tough stems trimmed, and separated into small florets
One unbaked 9-inch pie crust, at least 2 1/2 inches deep
6 large eggs
1 cup heavy cream
5 drops Tabasco
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Asiago cheese
1 cup crumbled goat cheese

1. Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium high heat, add the garlic and red pepper flakes.
2. Add the broccoli, and sauté for 3 to 5 minutes, until the broccoli is crisp/tender. Cool the broccoli and arrange in the pie crust.
3. In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion. Stir in the cheeses and pour into the pie crust.
4. Bake for 15 minutes, reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set. Remove from the oven and allow to rest for 15 minutes before cutting into wedges and serving. Quiche can be served, warm or at room temperature.

Broccoli Mac and Cheese

Serves 8

For the Topping

1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley

1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.

For the Macaroni

4 Tbs. unsalted butter
2 Tbs. olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
11/2 cups whole milk
2 cups finely shredded Italian Fontina cheese
3/4 cup crumbled soft goat cheese
A few drops Tabasco, salt to taste
1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
1 bunch broccoli, stalks removed, and cut into small florets

1. Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Melt the butter in a heavy-duty 3-to 4-quart saucepan and sauté the garlic for 30 seconds. Add the broccoli, and saute for 4 to 5 minutes until crisp/tender.
3. Whisk in the flour and cook over low heat for 3 minutes using a flat whisk—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
4. Whisk in the cheeses, and season with Tabasco and salt.
5. Place the macaroni in a bowl and pour in the broccoli cheese sauce. Stir to blend.
6. Transfer to the prepared baking dish and spread the topping over the top of the casserole.
7. Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
8. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.
9. Cook’s Note: Protein additions could be shredded or chopped cooked chicken, or leftover grilled seafood (salmon, halibut, shrimp, or crab).

Rustic Tomato Galette

Serves 4 to 6

One sheet puff pastry, defrosted
Dijon or whole-grain mustard
2-3 large ripe beefsteak tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
2 tablespoons finely chopped chives
1 tablespoon finely chopped thyme
8 ounces goat cheese, sliced into rounds
1 1/2 tablespoons honey

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment. Roll out the dough until it is 14-inches in diameter.
2. Transfer the dough to a prepared baking sheet.
3. Spread an even layer of mustard over the bottom of the tart dough leaving 1 1/2-inches around the outside without the mustard, and let it sit a few minutes to dry out.
4. Slice the tomatoes, pat dry on paper towels and arrange them over the mustard in a single, even layer.
5. Drizzle the olive oil over the top.
6. Sprinkle with chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey.
7. Fold the outer edges over to form a free form galette.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler the cheese is browned.

Pizza Pie Potatoes

Serves 6

1 pound fingerling potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound Beefsteak tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly slice the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

Poached Quince

Serves 1 to 2

1 quince, peeled, cored, and quartered
2 cups Riesling
1 stick cinnamon
1/4 cup sugar

1. Put the ingredients into a saucepan and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and cinnamon from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slice the quince and add to the syrup. The quince can be used over ice cream, or cake, or for breakfast over oatmeal, or muesli. The syrup can be frozen and used as a drizzle, or in cocktails.

Quince Compote

Makes about 2 cups

This condiment can be used as a spread for grilled cheese or turkey sandwiches, as well as a dip for bread sticks, and to compliment cheeses on a charcuterie board. It makes a great gift, too.

3 tablespoons unsalted butter
1 cup finely chopped onion
1 pound quince, peeled, cored, and coarsely chopped
1/3 cup brown sugar
1/2 cup aged balsamic vinegar

1. In a skillet, heat the butter, and sauté the onions for 4 to 5 minutes until they begin to turn translucent.
2. Add the quince, brown sugar, and vinegar, and simmer for 15 to 20 minutes, until the mixture has thickened and takes on a jam-like consistency.
3. Season with additional sugar or vinegar if needed. Cool, cover and refrigerate for up to 1 month.

Passion Fruit Meringue

Serves 6

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated

For the Merengue

3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

White Chocolate Passion Fruit Mousse

Serves 6

1 cup white chocolate, chopped
1 1/2 cups heavy cream
3 eggs, separated
1/4 cup sugar
1/2 cup passion fruit pulp

1. Coat the inside of six 6-ounce ramekins with non-stick cooking spray.
2. Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
3. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form.
4. Add egg yolks and half the cream to chocolate. Stir until just combined. Fold in remaining cream.
5. Using an electric mixer fitted with the whisk attachment, beat egg whites for 3 to 4 minutes until soft peaks form. Add the sugar and beat until glossy.
6. Fold half the egg white mixture into chocolate until combined. Fold in remaining egg white mixture.
7. Fold in passionfruit pulp. Spoon mixture into prepared ramekins. Cover surface with plastic wrap, then aluminum foil. Freeze overnight or until firm.
8. When ready to serve, unmold onto a plate, and garnish with shaved chocolate.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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