Farmers’ Market Box October 27th, 2022

This week’s local produce and featured farms:

• Sunburst Squash – Beylik Family Farms
• Spinach – Tamai Farms
• Satina Potatoes – Weiser Family Farms
• Red Frill Mustard – Black Sheep Produce
• Nantes Carrots – Weiser Family Farms
• Dixie Butter Shelling Beans – Two Peas in a Pod
• Crispin Apples – Penryn Orchards
• Murcott Tangerines – Friends Ranches

Farmer’s Choice

• Yum Yum Peppers – Weiser Family Farms
• Starfruit – Good Hill Farms
• Bosc Pears – Penryn Orchards

Farmers’ Market Box Recipes:

Sunburst Squash and Spinach Sauté

Serves 6

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
1 pound sunburst squash, trimmed, and thinly sliced
1 bunch spinach, tough stems removed, washed, and spun dry
Pinch grated nutmeg
Salt and pepper

1. In a large skillet, heat the oil, sauté the garlic and red pepper flakes until the garlic is translucent.
2. Remove the garlic, add the squash, and sauté 2 to 3 minutes, until tender.
3. Add the spinach and toss until the spinach is wilted. Season with nutmeg, salt and pepper and serve hot, or at room temperature.

Chicken Florentine Bake

Serves 6

1/2 cup unsalted butter
1/2 cup finely chopped shallots
1 bunch spinach, chopped
1/4 teaspoon ground nutmeg
Salt and pepper
4 half chicken breasts, skin and bones removed, cut into bit sized pieces (OR 4 cups cooked chicken—see note)
¼ cup all-purpose flour
1 1 ½ cups chicken broth
1 cup heavy cream
¼ cup sherry
1 pound Cellentani, rigatoni, or Cavatapi pasta, cooked 2 minutes short of al dente
1/2 cup finely shredded imported Swiss cheese
1/2 cup freshly grated Parmesan cheese

1. Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. In a 10- to 12-inch skillet, melt 3 tablespoons of the butter over medium heat, add the shallots, and cook, stirring, until softened, about 3 minutes. Add the spinach, and nutmeg and cook, stirring, until the spinach is wilted and cooked through, another 3 minutes. Season with salt and pepper, and transfer to a large mixing bowl to cool.
3. Clean out the skillet with a paper towel, melt the remaining butter over medium heat, and sprinkle the chicken with salt and pepper, and sauté in the butter for 3 minutes on each side, until they begin to turn golden brown.
4. Transfer the chicken to the mixing bowl atop of the spinach. Add the cooked pasta to the bowl.
5. Cook’s Note: If you are using cooked chicken no need to sauté, just add to the bowl.
6. Stir the flour into the butter in the pan and whisk for 3 minutes. Slowly add the broth, whisking until the sauce comes to a boil. Add the cream and sherry, taste for seasoning and correct with salt and pepper. Pour the sauce over the chicken, spinach, and pasta in the bowl, and stir to blend.
7. Transfer to the prepared baking dish, and sprinkle with the cheeses.
8. Cool, cover and refrigerate for up to 2 days, OR preheat the oven to 350°F, bake the casserole for 35 to 40 minutes, until the sauce is bubbling, and the cheeses are melted and golden brown.

Spinach Salad with Tangerines and Soy Vinaigrette

Serves 4

One bunch spinach, washed and spun dry, tough stems removed
3 tangerines, peeled and segmented
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon grated ginger
1 garlic clove, minced

1. Put the spinach and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic.
3. Toss the salad with the dressing and serve. (The dressing makes a great marinade for pork or chicken)

Pasta with Pancetta and Red Frill Mustard Greens

Serves 6

1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch red frill mustard greens, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano

1. Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2. In a large skillet, heat the oil, sauté the pancetta until crispy.
3. Add the garlic and swirl in the pan for 3 seconds until fragrant.
4. Add the greens and cook until they are wilted. Season with salt and pepper.
5. When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6. Toss the pasta with the greens in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
7. Serve the pasta garnished with the remaining cheese.

Roasted Fish with Parsley Potatoes

Serves 4 to 6

One pound Satina potatoes, scrubbed
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
Grated zest of 1 lemon
2 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1 teaspoon Old Bay or seafood seasoning
2 1/2 pounds salmon, cod, halibut, or sea bass filets
1 cup pitted Kalamata olives, chopped
Sliced lemons for garnish

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
2. While the potatoes are cooking, in a bowl, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
4. Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
5. Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.
6. Cook’s Notes: This method works well for any thick fleshed fish.

Honey Roasted Carrots

Serves 4 to 6

One bunch carrot, tops removed, scraped
1/3 cup extra virgin olive oil
1/4 cup honey
1 teaspoon ground cumin
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. Spread the carrots onto the baking sheet, and drizzle with the oil, honey, and cumin. Season with salt and pepper, and rub the mixture over all the carrots, and roast for 20 to 25 minutes turning once during the cooking time, roasting until the carrots are tender, and a bit charred.
3. Serve hot or at room temperature.
4. Drizzle with carrot top pesto if desired. (See below)

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.

Curried Carrot Salad

Serves 6 to 8

2 to 3 cups julienne carrots
1 tablespoon orange zest
1 garlic clove, minced
1/2 teaspoon grated ginger
⅓ cup golden raisins
½ cup roasted cashews
2 scallions
½ cup finely chopped cilantro or Italian parsley
1/4 cup olive oil
2 tablespoon apple cider vinegar
2 tablespoons honey
1/2 to 1 teaspoon Madras curry powder

1. In a salad bowl, combine all the ingredients, and toss to coat. Season with salt and pepper.
2. Refrigerate for 2 hours or up to 4 days.

Sunburst Squash Salad

Serves 4

1 clove garlic, minced
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons finely chopped chives
2 Tablespoons capers, rinsed well
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and pepper
3 cups sunburst squash, ends trimmed, thinly sliced
One bunch arugula, tough stems removed, washed, and spun dry
1/3 cup shredded Parmigiano Reggiano

1. In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil. Season with salt and pepper.
2. In a salad bowl, combine the squash and arugula. Pour the dressing over the salad and toss to coat.
3. Add 1/2 the cheese and toss again.
4. Serve the salad garnished with the remaining cheese.

Roasted Smashed Potatoes with Herbed Goat Cheese

Serves 6

1 pound Santina potatoes
1/2 cup extra virgin olive oil
Salt and pepper
One 11-ounce log of goat cheese
1/2 cup chopped mixed herbs—I’m fond of thyme, Italian parsley, oregano, basil, and chives

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Pour the oil, salt and pepper onto the baking sheet and set aside.
2. Put the potatoes into a Dutch oven with water to cover. Bring to a boil, and simmer for 15 minutes, until tender. Remove from the water and arrange on the baking sheet.
3. Using an oven mitt, press down on each potato, smashing it, brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
4. Cut the log of goat cheese into rounds, and dip into the mixed herbs. Place a round on each of the potatoes and bake an additional 15 minutes until the potatoes are crispy and the goat cheese has melted.
5. Serve hot.

Satina Potato Salad

Serves 4 to 6

One pound Satina Potatoes, scrubbed
2 teaspoons white vinegar
Salt and pepper
2 ribs celery, finely chopped
1 spring onion, finely chopped using the white and tender green parts
1/2 cup mayonnaise
3 tablespoons sour cream
Grated zest of one lemon
2 tablespoons fresh lemon juice
3 tablespoons finely chopped dill weed
Salt and pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 35 minutes until the potatoes are tender when pierced with a sharp knife. Allow the potatoes to cool completely.
2. When the potatoes are cooled, peel them, cut into bite sized pieces, put into a salad bowl. Sprinkle with the vinegar, salt and pepper and add the celery and onion.
3. In a small bowl, whisk together the mayonnaise, sour cream, zest, lemon juice and dill. Season with salt and pepper.
4. Pour some of the dressing over the potatoes and toss to coat. Cover and refrigerate the potatoes and the remaining dressing for at least 4 hours, or up to 24 hours.
5. When ready to serve, toss the potatoes with a bit more dressing as the potatoes will have absorbed the initial dressing, and serve.
6. Any leftover dressing is delicious on seafood, chicken, tossed into pasta salad, or served over vegetables.

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 sauté 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.

For the 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: 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.

Grilled Tangerine Chipotle Pork Tenderloin

Serves 6

Two one pound pork tenderloins, silver skin removed
4 cups warm water
2 tablespoons salt
2 tablespoons brown sugar
4 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons chopped garlic chives
3 chipotle chilies in adobo, chopped
1/2 teaspoon dried oregano
1 cup tomato puree
1/2 cup tangerine juice
1/4 cup chopped cilantro or Italian parsley
4 tangerines, peeled, and separated into segments

1. In a large zip-lock bag, combine the warm water, salt, and sugar. Stir to blend. Add the pork to the bag, seal and refrigerate for at least 4 hours or up to 12 hours.
2. Remove the pork from the bag and wash off the brine.
3. Combine 2 tablespoons of olive oil with salt and pepper, and pat that onto the pork. Allow to sit at room temperature for 15 minutes, before grilling.
4. Heat the remaining 2 tablespoons of oil in a saucepan, and sauté the garlic chives, chilies, and oregano for 1 minute. Add the tomato puree and tangerine juice, simmer for 10 minutes until thickened. Taste for seasoning and add salt and pepper if needed. Add the cilantro or parsley and the tangerine segments and keep warm.
5. Preheat the grill or a grill pan for 10 minutes. Separate coals or turn off burners and grill the tenderloins over indirect heat, turning to brown all sides until an instant read meat thermometer reads 155 degrees.
6. Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
7. Slice the pork into 1/2-inch thick slices add any accumulated juices to the sauce and serve napped with the sauce.

Southern Butter Beans

Serves 4

4 slices thick-cut bacon, cut into 1/2-inch pieces
1 cup finely chopped onion
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1/2 pound fresh shelled butterbeans
1 1/2 cups vegetable or chicken broth
Salt and freshly ground black pepper

1. In a Dutch oven, cook the bacon until it is just crisp. Add the onions, and sauté until the onions are translucent.
2. Add the butter, sugar and butterbeans, and broth, simmer until the butterbeans are tender. They should be very soft.
3. Season well with salt and pepper and serve.

Butterbean Succotash

Serves 4

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cups corn either cut fresh from the cob of frozen or defrosted
1/2 pound shelled butterbeans
1 1/2 cups vegetable or chicken broth
Salt and pepper
1/4 cup finely chopped chives for garnish

1. In a large skillet, heat the butter, sauté the onion and corn until the onion is translucent.
2. Add the butterbeans and broth, and simmer for 30 minutes until the butterbeans are tender.
3. Season with salt and pepper and garnish with fresh chives.

Pear and Apple Crumble Bars

Serves 6 to 8

For the Crumble

3 cups all-purpose flour
1 1/2 cups brown sugar
3/4 cup unsalted butter softened

1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
2. In a mixing bowl, combine the ingredients, and blend together until it forms crumbs.
3. Press half of the mixture evenly into the pan. Bake for 15 to 20 minutes until golden brown.

For the Apple and Pear Mixture

5 large eggs
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
2 Crispin apples, peeled, cored, and cut into 1/4-inch dice
3 Bosc pears, peeled, cored, and cut into 1/4-inch dice
1 cup chopped pecans

1. While the crust is baking, combine the eggs, sugar, cinnamon, apples, and pears in a mixing bowl.
2. Pour over the hot crust, sprinkle the mixture with the remaining crumble and the pecans.
3. Bake another 20 to 25 minutes until the crust is golden, and the filling is bubbling. Allow to cool completely before cutting into squares.

Praline Apple Bread Pudding

Serves 6 to 8

1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
4 Crispin apples
7 cups torn egg bread or good quality white bread
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
3. Peel and core one or two apples (depending on the size) and slice 1/2-inch thick. Arrange the apple slices on the butter mixture in a decorative pattern. Set aside.
4. Peel and core the remaining apples and cut into 1/2-inch dice.
5. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
6. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla. Pour over the bread and apples and mix well with your hands.
7. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
8. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
9. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes.
10. Run a knife around the inside of the pan and turn out the pudding onto a serving platter.

Pear and Gorgonzola Pizza

Serves 4

3 medium-size almost ripe but firm Bosc pears, peeled, cored, and cut into 1/4-inch wedges
1/3 cup firmly packed light brown sugar
1 pizza crust, homemade or store-bought
1 1/2 cups crumbled Gorgonzola
2 tablespoons extra virgin olive oil

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone liner.
2. Arrange the pears on the baking sheet in a single layer and sprinkle with the brown sugar. Bake until golden brown, 30 to 35 minutes.
3. Preheat the oven to 400°F. Arrange the pears over the pizza crust, then sprinkle the Gorgonzola evenly over the pears. Drizzle with the olive oil and bake until the crust is crisp, and the cheese is melted and beginning to bubble and turn golden, 20 to 25 minutes.

Whipped Ricotta Stuffed Yum Yum Peppers

Serves 4 to 6

The whipped ricotta will keep in the fridge for about 10 days and is great just spread on crackers or baguette slices.

1/2 pound Yum Yum peppers, tops and seeds removed, and cut in half lengthwise
1 1/2 cups whole milk ricotta
3 garlic cloves, minced
1/4 cup finely chopped oregano or basil
Salt and pepper
1/4 cup finely chopped chives for garnish

1. Arrange the peppers on a serving platter cut side up.
2. In a mixing bowl, using an electric mixer, whip the ricotta until it is smooth, blend in the garlic, and oregano, season with salt and pepper.
3. Either spoon the ricotta onto the peppers or use a piping bag for a more elegant presentation.
4. Sprinkle with chives for garnish and serve cold.

Yum Yum Pasta Salad

Serves 6

One pound shaped pasta, cooked 3 minutes short of al dente (penne, large shells, rotini are good choices) and cooled
1/2 cup finely chopped green onions, using the white and tender green parts
1 cup finely chopped yum yum peppers
1/4 cup finely chopped radishes
1/2 cup finely chopped cucumber
1/2 cup kalamata olives
1/2 cup crumbled Feta cheese
1 1/2 cups olive oil
2/3 cup white wine vinegar
4 cloves garlic, minced
2 tablespoons dillweed
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

1. In a large bowl, combine the pasta, green onions peppers, radishes, cucumber, olives, and Feta.
2. In another bowl, whisk together the oil, vinegar, garlic, dillweed, sugar, salt, and pepper. Toss with the pasta mixture, until coated. Serve at room temperature.

Pepperonata

Serves 4

1/4 cup extra virgin olive oil
1 large sweet yellow onion, thinly sliced
1 tablespoon finely chopped rosemary
1 pound yum yum peppers, cored, seeded, and thinly sliced
1/2 cup chopped tomatoes (canned or fresh)
1/4 cup aged balsamic vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley

1. In a large skillet, heat the oil, add the onion and rosemary, sautéing until the onion is softened.
2. Add the peppers, and sauté for 4 to 5 minutes, until the peppers begin to soften.
3. Add the tomatoes and vinegar, season with salt and pepper, and simmer until the mixture is thickened, about 15 minutes.
4. Season with salt and pepper, add the parsley and serve.
5. This is delicious as a side dish with roasted or grilled meats, poultry, or seafood. It’s also delicious on bruschetta or crostini with a shave of Pecorino Romano over the top. Serve hot, warm, or at room temperature.

Star Fruit Salad

Serves 4

4 cups salad greens
1 small star fruit, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup red-wine vinegar
2 tablespoons honey
1/3 cup vegetable oil
Salt and pepper

1. In a salad bowl, combine the greens, star fruit and onion.
2. In a small bowl, whisk together the vinegar, honey, and oil.
3. Season with salt and pepper.
4. Toss the greens with the dressing and serve.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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