Farmers’ Market Box October 20th, 2022

This week’s local produce and featured farms:

• Purple Sweet Potatoes – Her Produce
• Fuyu Persimmons – Garcia Organic Farms
• Rainbow Chard – Tamai Family Farms
• White Cauliflower – Black Sheep Produce
• Black Summer Bok Choy – Paradise Found
• Blue Lake Green Beans – Tamai Family Farms
• Arkansas Black Apples – Penryn Orchards
• White Carrots – Weiser Family Farms

Farmer’s Choice

• Fingerlimes – 3 Nuts Farm
• Thai Guavas – Paradise Found
• Pomegranates – Penryn Orchards

Farmers’ Market Box Recipes:

Fuyu Persimmon Muffins

Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Fuyu Persimmon Salad

Serves 6

This salad lends itself to your own interpretation; if you would like to switch out the cheese, goat, or diced fresh mozzarella will work well here.

1/4 cup rice vinegar
2 tablespoons apple cider or juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 scallion, finely chopped using only the white part
2/3 cup vegetable oil
Salt and pepper
One head romaine, washed, spun dry and chopped
3 Fuyu persimmons, peeled, pitted, and thinly sliced
2 Arkansas black apples, cored, and thinly sliced
1 cup toasted pecans
1 cup crumbled gorgonzola
1/2 cup pomegranate arils for garnish

1. In a small bowl, whisk together the vinegar, apple cider, honey, mustard, onion, and oil. Season with salt and pepper. The dressing will keep in the refrigerator for up to 1 week.
2. In a salad bowl, combine the romaine, persimmons, apples and toss with some of the dressing.
3. Add the pecans and gorgonzola and toss again.
4. Serve garnished with pomegranate arils.

Salad with Arkansas Black Apples and Cider Vinaigrette

Serves 6

If you have pomegranates, this is a great place to use them as garnish.

One head red romaine lettuce, washed, spun dry and chopped
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
3 Arkansas black apples, cored, and thinly sliced
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves

1. Put the lettuce into a bowl.
2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the apple and blue cheese or pecans if using.
4. Drizzle with some additional dressing and serve.

Turkey Breast Roulade Stuffed w/ Apple & Cranberry Sage Stuffing

Serves 8

One 1-pound loaf of firm white sandwich bread, cut into cubes
1/2 cup unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon finely chopped sage
1 cup finely chopped peeled and cored Arkansas black apple
1 cup dried cranberries
Salt and pepper
1 large egg
1/2 to 1 cup chicken broth
One boneless turkey breast with skin (about 5 to 6 pounds)
Salt and pepper
1/2 cup dry sherry
1/3 cup soy sauce
1 bay leaf
2 cups apple cider
3 tablespoons cornstarch mixed with 3 tablespoons water
1 cup heavy cream

1. Preheat the oven to 350 degrees and arrange the bread cubes on a baking sheet. Bake for 10 to 15 minutes until the cubes are toasted. Cool and transfer to a mixing bowl.
2. In a skillet, heat half of the butter, and sauté the onion, celery, sage, and apple until the onion begins to soften and turn translucent, about 7 minutes. Add the cranberries, and sauté another 2 minutes.
3. Transfer to the bowl with the bread cubes, season with salt and pepper, add the egg, and 1/4 cup of the broth, stirring to combine.
4. The cubes should hold together, add more broth until the bread cubes hold together. Set aside or refrigerate overnight.
5. Increase the temperature to 400 degrees.
6. If your turkey breast doesn’t come boned, lay the breast skin side down on a cutting board. If the backbone is still attached to the breast, cut it away with poultry shears.
7. Next, locate the wish bone in the V-shaped neck end of the breast.
8. Using a boning knife, scrape the meat away from the bone and remove the bone.
9. Remove the rib cage and breastbone by cutting between the ribs and the meat at one edge of the breast.
10. Scrape the knife as close to the rib bones as possible, and as the bones come free, pull back on them to make cutting between the bones and meat easier. Continue until you reach the breastbone.
11. Scrape the point of the knife along the breastbone and use your thumb to free the meat. Be careful not to cut through the meat and skin at the ridge of the breastbone (the meat is very thin here).
12. Once you bone half the breast, scrape along the other side of the breastbone and along the ribs until the entire rib cage and breastbone can be freed in one piece.
13. Put the breast between two pieces of plastic and pound the breast until it is 1-inch thick all over.
14. Spread the stuffing over the inside of the breast, leaving a 1-inch border on all sides. With the short side nearest you, fold the short end over the stuffing, gently pressing on the stuffing, then roll up the breast tightly.
15. Arrange seam side down, and tie with butcher’s twine or silicone bands.
16. Melt the remaining butter and add the sherry and soy sauce. Arrange the turkey in a roasting pan, brush with the soy, sherry butter sauce. Roast for 30 to 40 minutes, until the turkey breast is golden brown. Add the sherry butter sauce, bay leaf and 1 cup of cider to the roasting pan. Cover the roasting pan with aluminum foil and continue roasting until the center of the roulade registers 170 degrees on an instant read meat thermometer, about 35 to 40 minutes.
17. Transfer the roulade to a cutting board and let rest, loosely covered with foil for 15 minutes before slicing.
18. Pour the juices from the turkey through a sieve into a saucepan, skim off any surface fat. Bring to a boil.
19. Whisk in the remaining cider, and the cornstarch mixture. Bring to a boil and whisk until thickened.
20. Stir in the cream, and season with salt and pepper.
21. Slice the turkey and serve with the warm sauce.

Roasted Smashed Purple Sweet Potatoes

Serves 6

One pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds

1. Preheat the oven to 400 degrees. Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
2. Line a baking sheet with silicone or aluminum foil.
3. In a bowl, mix together the oil, thyme, sage, salt and pepper.  Pour half the mixture onto the baking sheet.
4. Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
6. Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
7. Serve hot.

Honey Roasted Carrots

Serves 4

1/3 cup extra virgin olive oil
1/4 cup honey
1 teaspoon ground cumin
3/4 pound carrots, tops removed, scraped, cut in half horizontally, and then lengthwise
Salt and pepper

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 oil, honey, and cumin.
3. Add the carrots and toss to coat. Season with salt and pepper.
4. Spread the carrots evenly onto the prepared baking sheet.
5. Roast for 10 minutes, turn, and roast another 10 to 15 minutes until the carrots are tender.
6. Serve warm or room temperature.

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: 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.

Miso Maple Roasted Apples and Sweet Potatoes

Serves 6

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
2 Black Arkansas apples, cored, and cut into 8 wedges
1 pound 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 apples and sweet 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.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Coconut Lime Bars

Serves 6 to 8

2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter
1 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts

1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. Combine To make the crust, combine the crust ingredients in a food processor and pulse until the mixture resembles small peas. Press into the bottom of the prepared pan, using your knuckles to press down.
3. Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes.

For the Filling

1 1/2 cups granulated sugar
1/2 cup fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs
Confectioners’ sugar for dusting
4 fingerlimes

1. To make the filling, combine the filling ingredients in the food processor and process until smooth. Pour over the baked crust and bake until the filling is set, another 20 minutes.
2. Let cool completely, then cut into twenty-four 2″ squares and dust with confectioners’ sugar. Garnish with finger lime caviar.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months.

Finger Lime G&T

Serves 2

10 basil leaves
1 Finger Lime
4 ounces London Dry Gin
4 ice cubes
6 ounces Fever Tree Tonic water
8 basil leaves
2 slices of regular lime

1. Divide the basil leaves between 2 glasses.
2. Using a cocktail muddler or the back of a teaspoon, crush the basil leaves to release their essential oils and aroma.
3. Add the ice cubes to the glass.
4. Squeeze the Australian finger limes into the glass (half a lime each).
5. Pour 2 ounces of gin into each glass.
6. Fill with tonic water, stir, and garnish with lime slices and basil sprigs.

Chicken and Pomegranate Rice

Serves 4

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon garam masala
4 chicken breasts, skin and bones removed, cut into bite sized pieces
1 1/2 cups basmati rice
3 1/2 cups chicken or vegetable broth
1 cup chopped tangerine segments
1 cup pomegranate arils
1/2 cup finely chopped cilantro or Italian parsley

1. In a skillet, melt the butter with the oil, sauté the onion, garlic, and garam masala for 2 minutes to soften the onion.
2. Add the chicken, and brown the chicken on all sides. 
3. Stir in the rice, and toast in the butter and oil mixture.
4. Add the broth, stir to blend. Cover the pot and cook for 15 minutes, or until the broth has been absorbed.
5. Fluff the rice, fold in the tangerine segments, and pomegranate arils. Garnish with chopped cilantro or parsley and serve.

Pasta with Rainbow Chard

Serves 4 to 6

If you would like to add the beet greens to this, remove the stems, and sauté with the kale.

4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano

1. In a large skillet, heat 2 tablespoons of oil and sauté the garlic and red pepper for 30 seconds, until fragrant. Add the chard to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the chard is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finely chopped using the white and tender green parts

1. In a Dutch oven, heat the oil, add the garlic and ginger, and sauté for 30 seconds, until fragrant.
2. Add the bok choy, and sauté in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

Stir Fried Noodles with Bok Choy

Serves 4 to 6

1/2 pound spaghetti, cooked 3 minutes short of al dente
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 shallots, thinly sliced, using only the red part, save the green part for garnish
1 cup carrots, cut into matchsticks
1 bunch bok choy, root end trimmed, and sliced into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon honey
1 tablespoon Mirin rice wine
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup finely chopped torpedo onion (using only the green part) for garnish

1. In a wok or large skillet, heat the oil and stir fry the ginger, garlic, and shallots, for 2 minutes. Add the carrots and stir fry the carrots for 2 to 3 minutes, until they are softened a bit.
2. Add the bok choy and stir fry until the bok choy wilts a bit.
3. In a bowl, whisk together the soy honey, and rice wine.
4. Add the spaghetti to the wok, and the sauce to the wok, and toss to combine.
5. Drizzle the servings with sesame oil, sprinkle with sesame seeds, and onion before serving.

Sformato of Cauliflower with Fonduta Sauce

Serves 8

One head cauliflower, cut into florets
Salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
Cracked or coarse black pepper for garnish

1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender.
3. Transfer to a food processor and puree.
4. In a saucepan, heat the butter, and whisk in the flour. Whisking for 2 minutes.
5. Slowly add the milk, and bring to a boil. 
6. Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano.
7. Season with salt, pepper, and nutmeg.
8. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
9. Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce.

For the Fonduta Sauce

8 egg yolks
2 cups heavy cream
1 1/2 cups grated Parmigiano Reggiano
Freshly ground black pepper

1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes.
2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Crudités with Fresh Herb Ranch Style Dip

Serves 6 to 8

1/2 pound blue lake green beans, ends trimmed
One bunch white baby carrots, trimmed and scrubbed
1/2 Cauliflower cut into florets
2 cups zucchini cut into matchsticks
2 cups mayonnaise
1 cup sour cream
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning

1. Bring 4 quarts of salted water to a boil, add the green beans, and cauliflower and cook 1 minute. Plunge into a bowl of ice water to stop the cooking. Drain thoroughly.
2. Arrange the vegetables on a serving platter and refrigerate.
3. In a mixing bowl, whisk together the remaining ingredients. Cover and refrigerate for at least 4 hours and up to 5 days.
4. When ready to serve, place the dip in a bowl, and serve with the vegetables.
5. Cook’s Note: In the dead of winter when herbs are expensive, or non-existent use 1/3 the amount of dried herbs in the dip.

Roasted Cauliflower Tacos

Serves 4

1 head cauliflower, cut into florets
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish
Pickled Onions for garnish

1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat.
3. Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned. Remove from the oven.
4. Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions.

Slow Cooker Minestrone

Serves 6 to 8

2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 cup coarsely chopped sweet yellow onion
1 cup coarsely chopped white carrots
1 cup coarsely chopped celery
1 tablespoon finely chopped fresh rosemary
One 14.5-ounce can chopped tomatoes and their juice
¼ cup dry white wine
1/2 pound green beans, ends trimmed and cut into 1-inch pieces
4 cups cauliflower florets
One 14 to 15-ounce can small white beans, rinsed and drained
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One piece of rind from Parmigiano Reggiano, cut into ½-inch pieces
6 cups vegetable or chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ pound cooked small pasta (shells, ditali, or other short tubular pasta)
½ to 1 cup finely shredded Parmigiano Reggiano cheese for garnish

1. In a large skillet, heat the oil, and add the garlic, onion, carrots, celery, and rosemary, sautéing until the vegetables begin to soften about 4 to 5 minutes. Add the tomatoes, and wine, and allow some of the liquid to evaporate in the pan. Transfer the contents of the skillet to the insert of a 5 to 7-quart slow cooker.
2. Add the green beans, cauliflower, beans, chard, rind (if using) broth, salt, and pepper. Cover the slow cooker and cook for 3 to 4 hours on high or 6 to 8 hours on low. Stir in the cooked pasta at the end of the cooking time, cover and set on warm until ready to serve.
3. Serve the soup garnished with shredded Parmigiano Reggiano cheese.
4. Cook’s Note: You can add chicken, leftover turkey, sausage, or other vegetables that you have leftover to this soup.

Red Leaf Salad with Thai Guava Vinaigrette

Serves 4

2 Thai guava, peeled and seeded, cut into 1/4inch pieces
1/4 cup balsamic vinegar
1 piece star anise
6 Tablespoons grapeseed or vegetable oil
Salt and pepper
1 head red leaf lettuce, washed, spun dry and chopped
1/4 cup finely chopped red torpedo onion, using only the red part
1/4 pound Ricotta salata shaved

1. Put the guava, vinegar, star anise and 2 tablespoons of water into a saucepan. Bring to a simmer and simmer for 10 minutes.
2. Remove the star anise, and put the mixture into a blender, and puree. With the machine running, gradually add the oil until the mixture emulsifies. Season with salt and pepper.
3. Put the lettuce and onions into a salad bowl. Toss with some of the dressing, and garnish with the ricotta salata.

Thai Guava Dip

Serves 2 to 4

1/2 pound Thai guavas, peeled and cut into wedges
1/4 cup sugar
1/4 cup salt
2 teaspoons dried Thai chili flakes

1. Arrange the guavas on a serving platter.
2. In a small bowl, stir together the sugar, salt, and Thai chili flakes. Serve the dip in the center of the guavas.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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