Farmers’ Market Box January 5th, 2023
This week’s local produce and featured farms:
- Green Dragon Apples – Dragonberry Produce
- Satsuma Tangerines – Regier Family Farms
- Eight Ball Squash – JR Organics
- Spinach – JR Organics
- Red Yams – Fresno Evergreen
- Red Torpedo Onions – Tutti Frutti Farms
- Mustard Greens – Fresno Evergreen
- Purple Cosmic Carrots – JR Organics
Farmers’ Choice
- Kishu Mandarins – Rancho Del Sol
- Mexican Cream Guava – Good Hill Farms
- Ettinger Avocado – Rancho Los Serranos
Farmers’ Market Box Recipes
Caramelized Onion Spinach Dip
Serves 6 One round loaf unsliced sourdough bread, top cut off, and insides hollowed leaving a ½-1-inch shell 2 tablespoons unsalted butter 1 cup finely chopped red torpedo onions, using the red part only 2 garlic cloves, minced Pinch of sugar 1 bunch spinach, washed, spun dry, and finely chopped Salt and pepper One 8-ounce package cream cheese softened 1/2 cup Greek Style yogurt, or sour cream ½ cup mayonnaise Few drops Tabasco 2 cups shredded Gruyere cheese 1 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 350 degrees.
- In a skillet, heat the butter, add the onions, garlic, and sugar, saute until the onions are golden brown. Add the spinach and saute till the spinach is wilted. Season with salt and pepper. Cool completely.
- In the bowl of an electric mixer, blend together the cream cheese, sour cream or yogurt, mayonnaise and Tabasco. Add the cooled spinach mixture, and the Gruyere.
- Transfer to the hollowed-out bread shell, sprinkle with the Parmigiano, and bake, covered with the bread top for 25 minutes, remove the top and bake another 10 minutes until bubbling and golden brown.
- Remove from the oven and allow to cool for about 10 minutes before serving with cut up bread from the inside, and crudites like Purple cosmic carrots, and wedges of 8-ball squash.
- Cook’s Note: If you don’t have a round sourdough loaf, coat the inside of a 2-quart casserole dish, or pie plate, or 8-9-inch cake pan with non-stick cooking spray.
Pasta Florentine
Serves 6 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
- Combine the ingredients in a small bowl and set aside while making the mac and cheese.
4 Tbs. unsalted butter
2 Tbs. olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 bunch spinach, washed, spun dry and chopped
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
11/2 cups whole milk
2 cups finely shredded Gruyere cheese
3/4 cup grated Parmigiano Reggiano
A few drops Tabasco, salt to taste
1-pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
- Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spinach, and saute until wilted.
- Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
- Whisk in the cheeses, and season with Tabasco and salt.
- Place the macaroni in a bowl and pour in the cheese sauce. Stir to blend.
- Transfer to the prepared baking dish and spread the topping over the top of the casserole.
- Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
- Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.
- Variations: Add in 2 cups of cooked chicken, turkey, or seafood for added protein.
Spinach Salad with Apples, Cider Vinaigrette, and Toasted Pecans
Serves 6 to 8 2 Green Dragon apples, cored, and thinly sliced 1 tablespoon lemon juice One bunch spinach, washed, spun dry, tough stems removed, and chopped 1 cup chopped celery ¼ cup apple cider 2 tablespoons apple cider vinegar 2 tablespoons brown sugar 2 tablespoons Dijon mustard ¾ cup canola oil 2 tablespoons poppy seeds 1 cup toasted pecan halves
- Put the apples and lemon juice into a salad bowl and toss to coat.
- Add the spinach.
- In a small bowl, whisk together the apple cider, vinegar brown sugar, mustard, and oil. Add the poppy seeds just before serving.
- Toss the salad with the dressing, and garnish with toasted pecans.
- Optional: crumbled blue cheese, or goat cheese in place of the pecans
Honey Roasted Apples and Garnet Yams
Serves 6 1 pound garnet yams, scrubbed, and cut into ½-inch wedges 1-pound Green Dragon Apples cored, and cut into ½-inch wedges 2 tablespoons honey or maple syrup 2 tablespoons extra-virgin olive oil 5 drops Tabasco Salt
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
- In a bowl, combine the yams, apples, honey, and oil. Toss with the tabasco and salt and spread onto the baking sheet.
- Roast for 30 to 40 minutes, turning a few times during the cooking time. The yams and apples should be tender, with a bit of golden-brown color. Serve warm.
Sweet Potato Fries
Serves 4 One pound Garnet yams, scrubbed and cut into sticks ¼ to ½ inch wide and 3 inches long. 2 tablespoons extra virgin olive oil 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt ½ teaspoon black pepper
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- Mix the oil, spices, salt, and pepper in a small bowl, and toss them with the sweet potatoes. Spread them onto the baking sheets.
- 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 with comeback sauce.
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 green garlic 1 tablespoon finely chopped onion 1/2 teaspoon dry mustard 1/4 teaspoon freshly ground black pepper
- In a small bowl, whisk together the ingredients. Refrigerate for at least 2 hours to let the flavors get to know each other.
- This is a great sauce with seafood, chicken, or fried foods.
Mustard Green Salad with Tangerine Vinaigrette
Serves 4 1 bunch mustard greens, washed, spun dry, tough stems removed, and chopped 1/4 cup finely chopped red onion 1/3 cup tangerine juice 3 tablespoons aged balsamic vinegar 1/2 cup vegetable oil 2 tablespoons honey Salt and pepper 1/3 cup crumbled goat cheese
1. Put the mustard greens into a salad bowl with the red onion. 2. In a small bowl, whisk together the juice, vinegar, oil, and honey. Season with salt and pepper. 3. Toss the greens and onion with the dressing and toss to coat. Garnish with the goat cheese and serve.
Pasta with Mustard Greens and Sausage
Serves 6 One-pound penne, cooked 3 minutes short of al dente, saving some of the pasta water 1/2-pound bulk sweet Italian sausage 2 tablespoons extra virgin olive oil 3 garlic cloves, minced ½ cup finely chopped red torpedo onion, using the red and tender green parts One bunch mustard greens, tough stems removed and cut into 1/2-inch ribbons 1/4 cup chicken or vegetable broth Salt and pepper 1/2 cup grated Pecorino Romano
- In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Drain the fat from the skillet, add the oil, and saute the garlic, onion, and greens with the sausage. Add the broth and cook until the greens are tender about 5 minutes.
- Drain the pasta and toss in the skillet with the sausage and greens. Add 1/2 of the cheese, and some of the hot pasta water to skillet, to make a creamy sauce.
- Serve the pasta garnished with the remaining cheese.
8-Ball Squash Parmigiano
Serves 8 One pound 8-ball squash, scrubbed 4 tablespoons extra virgin olive oil 2 garlic cloves, minced 1/2 cup finely chopped torpedo onion 1/4 cup tomato puree 2 tablespoons finely chopped basil Salt and pepper 1 cup fresh breadcrumbs 1 cup grated Parmigiano Reggiano
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
- Steam zucchini shells, covered, 6 minutes or until tender, or microwave for 3 to 4 minutes.
- Drain, cut sides down, on several layers of heavy-duty paper towels. Chop the zucchini pulp.
- In a skillet, heat 2 tablespoons of the oil, add the garlic and onion, saute for 2 to 3 minutes. Add the tomato puree, and simmer for 2 minutes.
- Add the chopped zucchini pulp and basil, and saute about 3 minutes.
- Season the mixture with salt and pepper. Add the breadcrumbs and 1/2 the cheese.
- Coat the inside of a 13-by-9-inch baking dish with the remaining olive oil. Stuff the zucchini with the mixture and lay in the prepared pan. Sprinkle with the remaining cheese and bake for 20 to 30 minutes until the cheese is golden brown and the zucchini are tender.
South of the Border 8-Ball Squash and Eggs
Serves 6 to 8 1 pound eight-ball squash Olive oil Salt Freshly ground black pepper 1/2 cup tomato sauce Pinch ground cumin 1 teaspoon dried oregano 1 cup crumbled cotija cheese 8 large eggs Salt and pepper 1 tablespoon finely chopped cilantro
- Preheat the oven to 375 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
- Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch-thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
- Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
- Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cumin, and oregano, cooking until the squash is tender.
- Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.
- Return the baking sheet to the oven and bake until the eggs are set, about 15-20 minutes.
- Garnish with cilantro and place the stem on top or to the side of the squash. Serve immediately.
Sweet Corn, Avocado Salsa Dip
Makes 1 1/2 cups 1 avocado, mashed 1 teaspoon lime juice 1/2 cup white corn, either fresh cut from the cob, or frozen and defrosted 1 tablespoon finely chopped onion 1/4 cup finely chopped tomato 1 tablespoon chopped fresh cilantro Pinch chipotle chili powder Pinch ground cumin 3 tablespoons sour cream or Greek Style yogurt Tortilla chips for serving
- In a large bowl, combine all the ingredients.
- Season the dip with salt or pepper, spritz the top of the dip with water, cover and refrigerate for at least 2 hours, and serve with tortilla chips
- The water spritz will keep your avocadoes from discoloring for up to 6 hours.
Shrimp Salad with Avocado Remoulade Dressing
Serves 4 One head of butter lettuce, washed, spun dry and separated into leaves 1-pound large shrimp, peeled deveined and cooked 1 avocado, peeled, pitted, and chopped 1/2 cup Creole or Dijon mustard 1/3 cup ketchup 1 tablespoon prepared horseradish 1 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons paprika 1/3 cup mayonnaise 2 cornichons 2 tablespoons finely chopped red torpedo onion, using the red part only Salt and few drops Tabasco
- Arrange the butter lettuce and shrimp on salad plates.
- In a blender or food processor, combine the avocado, mustard, ketchup, horseradish, lemon juice, paprika, cornichons, mayonnaise, and onion. Puree until almost smooth. Season with salt and Tabasco.
- Drizzle over the shrimp and serve.
Avocado Dip for Chips or Crudites
Makes about 1 cup 1 large ripe avocado 5 teaspoons fresh lemon juice 1/4 cup sour cream or Greek Style yogurt 1/4 cup chopped fresh mint leaves Salt and cayenne pepper to taste
- Combine the avocado, lemon juice, sour cream and mint leaves in a food processor or blender.
- Puree, season with salt and cayenne. Serve with tortilla or pita chips, or fresh vegetables.
Roasted Carrots with Dilled Butter Sauce
Serves 4 1 bunch purple cosmic carrots, tops removed, scraped, and cut into 1-inch pieces 1/4 cup extra virgin olive oil Salt and pepper 1/4 cup unsalted butter 1 tablespoon finely chopped shallot 2 tablespoons finely chopped dill
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
- In a bowl, combine the carrots, oil, salt, and pepper.
- Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
- While the carrots are cooking, melt the butter, and saute the shallot for 3 minutes, until softened.
- Add the dill.
- When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat. Serve warm.
Carrot Top Pesto
Makes about 3 cups 2 cups chopped carrot tops, washed, and spun dry 2 garlic cloves 1/2 cup grated Parmigiano Reggiano 1/4 cup almonds 1/2 cup extra virgin olive oil Salt and pepper
- In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
- With the machine running, pour in the oil, and process until smooth.
- Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
- Drizzle the pesto over the roasted carrots or toss with pasta.
Tangerine Beef Stir Fry
Serves 4 1/4 cup soy sauce 1/4 cup brown sugar 8 ounces flank steak, cut into 2-inch-wide strips with grain, then sliced across grain into 1/8-inch-thick slices 1/2 cup tangerine juice ½ teaspoon toasted sesame oil 1 teaspoon cornstarch 2 medium garlic cloves, minced 1 ½ teaspoons minced fresh ginger 1/2 teaspoon grated zest 2 teaspoons oyster sauce ¼ teaspoon chile garlic sauce 1/2 teaspoon grated zest 2 tablespoons vegetable oil 1 cup thinly sliced torpedo onion 3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)
- Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
- In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
- In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
- In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
- Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
- Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.
Tangerine Shrimp Stir Fry
Serves 4 This recipe will work well with chicken, or firm tofu. For the Sauce 4 Tablespoons soy sauce 2 Tablespoons hoisin sauce 4 teaspoons chili garlic sauce 2 Tablespoons honey 2 Tablespoons brown sugar 1 cup fresh tangerine or orange juice 1 Tablespoon toasted sesame oil 2 Tablespoons rice wine vinegar 1 Tbsp cornstarch dissolved in 2 Tbsp water
- In a mixing bowl, whisk together the ingredients, and set aside.
- The sauce can be covered and refrigerated for up to 2 days.
For the Shrimp and Finishing 1-pound medium shrimp, peeled and deveined 1 egg beaten 1 Tbsp cornstarch Pinch of salt 1/2 cup vegetable oil 1 tablespoon fresh grated ginger 2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith) 1 medium white onion diced 1 red bell pepper diced 2 to 4 torpedo onions, finely sliced for garnish Sesame seeds for garnish
- Put the shrimp, egg, cornstarch, and salt into a bowl, and mix thoroughly. (You can do this ahead, cover and refrigerate)
- Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies.
- Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened. Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink.
- Add the sauce and bring to a boil. Serve garnished with torpedo onions and sesame seeds and serve over steamed rice.
Tangerine Butter Cookies
Makes about 4 dozen 3/4 cup butter, softened 1 1/2 cups sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons cream of tartar 1 teaspoon salt 2 large eggs 2 teaspoons finely shredded tangerine peel or orange peel 1 teaspoon paste vanilla 1 teaspoon orange extract 3/4 cup olive oil 1/2 cup semolina 4 cups all-purpose flour 1/2 cup sugar
- Preheat the oven to 350 degrees, and line baking sheets with parchment, aluminum foil, or silicone.
- In the bowl of an electric mixer, beat the butter and sugar together until light. Add the baking soda, cream of tartar and salt. Beat in the eggs, one at a time, add the tangerine peel, vanilla, and extract, beating to combine. Add the olive oil, semolina, and flour. Cover and refrigerate for 1 hour.
- Place the 1/2 cup sugar in a small bowl. Using a portion scoop, shape the dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on the prepared baking sheets. Using a fork, press into each ball of dough.
- Bake the cookies for 9 to 11 minutes or until tops are very lightly browned. Transfer cookies to a wire rack and let cool.
Tangerine Olive Oil Cake
Makes one 9-inch round cake 1 1/3 cup extra virgin olive oil 1 1/4 cup whole milk 3 large eggs 2 teaspoons grated tangerine rind 1/4 cup tangerine juice 1 1/2 cups chopped Tangerine segments 2 cups all-purpose flour 1 3/4 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder
- Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
- Add the flour, sugar, salt, soda, and powder. Beating until just combined.
- Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
- Transfer the cake to a rack to cool for 30 minutes.
- Invert the cake onto the rack and let cool completely before serving.
Mexican Cream Guava Ice Cream
Serves 4 to 6 ½ pound Mexican cream guavas 1 (14-ounce) can sweetened condensed milk (about 1¼ cups) 1 tablespoon pure vanilla extract 1 cup cold heavy cream ½ cup toasted cashews or almonds for garnish
1. Cut the guavas in half and use a small spoon to scoop out the pulp. (You should have about 1 cup of the pulp.) 2. Add the guava pulp, sweetened condensed milk and vanilla to a blender and blend until smooth, about 10 seconds. Set aside. 3. In the bowl of an electric mixer, using the whisk attachment, whip the cream until stiff peaks form. Combine the cream and the guava mixture, until blended. Pour into an airtight container, and freeze for at least 6 hours, and ideally overnight. Serve the ice cream sprinkled with toasted cashews, or almonds.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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