Farmers’ Market Box April 27th, 2023
This week’s local produce and featured farms:
- Yellow Carrots – McGrath Family Farms
- French Butter Lettuce – The Garden Of..
- Rainbow Chard – JR Organics
- Hass Avocado – Rancho Los Serranos
- Pea Tendrils – Her Produce
- Shanghai Bok Choy – Fresno Evergreen
- Japanese Sweet Potatoes – Her Produce
- Meyer Lemons – Polito Family Farms
Farmers’ Choice
- Gaviota Strawberries – Tamai Family Farms
- Lavender – Terra Madre Gardens
Farmers’ Market Box Recipes
Butter Lettuce Salad with Avocado Green Goddess Dressing
Serves 4 One head butter lettuce, washed, spun dry and separated into leaves 1 yellow carrot, julienned One bunch pea tendrils, washed, spun dry and chopped 1 cup mayonnaise 1/2 cup sour cream 2 ripe avocados, peeled, seeded, and cut into quarters 1/2 cup finely chopped red onion 1 cup packed fresh basil 2 garlic cloves, minced 2 teaspoons Worcestershire 1 teaspoon salt 1 teaspoon freshly ground black pepper
- Arrange lettuce leaves on a serving platter, and sprinkle with the carrot, and pea tendrils.
- In a food processor, combine the remaining ingredients, and puree.
- Pour some of the dressing over the salad and serve.
- The dressing is delicious as a dip for fresh vegetables, a dressing for pasta or potato salad, and a great topping for baked potatoes.
Farro and Pea Tendril Salad
Serves 6 to 8 1 1/2 cups farro, washed and drained 1/3 cup extra virgin olive oil 2 spring onions finely chopped using the bulb and tender green parts 2 cups packed pea tendrils, tough stems removed, chopped 1 cup shelled peas Salt and pepper 1/4 cup chopped Italian parsley 2 tablespoons finely chopped mint
- Bring 6 cups of water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is almost al dente. Drain the farro and cool. (a good way to speed the cooling process is to spread the farro onto a baking sheet) When the farro is cooled, put into a mixing bowl.
- In a skillet, heat 2 tablespoons of oil, saute the onion for 1 to 2 minutes, until softened. Add the tendrils and peas, sautéing until the tendrils wilt. Season with salt and pepper, add the parsley and mint and turn into the farro. Toss the farro with the pea mixture, and the remaining olive oil. Serve at room temperature.
Shrimp Remoulade Stuffed Avocados
Serves 4 ½ pound large peeled and deveined shrimp, cooked, cooled, and chopped ½ cup finely diced celery ¼ cup finely diced green onion, using only the tender white part 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 finely chopped Salt and few drops Tabasco One head of butter lettuce, washed, spun dry and separated into leaves 2 Hass avocados, cut in half and pitted
- In a large bowl, combine the shrimp, celery, onion, mustard, ketchup, horseradish, lemon juice, paprika, mayonnaise, cornichons, salt, and Tabasco. Season with salt and pepper. At this point, the mixture can be covered and refrigerated for up to 24 hours.
- When ready to serve, set the avocado onto a bed of lettuce, and fill with the shrimp mixture and serve. You will have 4 halves—sometimes just one half will be enough for a nice lunch serving if you are serving other foods.
- Garnish with additional paprika if desired.
Yellow Carrot Breakfast Cake
Serves 8 This cake is a standout for breakfast or brunch; I’ve even made it gluten free using King Arthur Flour’s gluten free flour or Cup4Cup. ¾ cup canola oil ½ cup firmly packed light brown sugar ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla paste or extract 1 cup all-purpose flour 1½ teaspoons ground cinnamon ½ teaspoon baking powder ¼ teaspoon salt 1 cup shredded yellow carrot ½ cup drained crushed pineapple ½ cup chopped pecans ½ cup sweetened flaked coconut
- Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
- Bake for 25 minutes.
- Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.
For the Crumble ½ cup sweetened flaked coconut ⅓ cup chopped pecans 1½ tablespoons firmly packed light brown sugar 1 tablespoon all-purpose flour 2s tablespoons unsalted butter, melted
- In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.
Sweet Potato Hash
Serves 6 3 tablespoons unsalted butter, melted 2 tablespoons canola oil 1 1/2 cups finely chopped sweet onions 1 teaspoon finely chopped thyme 1/2-pound bulk pork breakfast sausage 3 garlic cloves, minced 1-pound Japanese sweet potatoes, peeled and cut into 1/2-inch dice Salt and pepper
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a large skillet, heat the butter, and oil, saute the onions and thyme, until the onions are beginning to caramelize. Remove to a bowl, add the sausage to the pan with the garlic, and saute until the sausage is no longer pink. Add the sausage to the bowl with the onions and add the sweet potatoes.
- Toss to combine, then turn out onto the sheet pan. Roast for 25 to 30 minutes until the potatoes are crispy.
- At this point you can serve the hash, or you can break several eggs over the hash on the sheet pan, and roast for 5 to 8 minutes until the eggs are done to your preference.
Orzo Salad with Rainbow Chard and Chickpeas
Serves 6 One package orzo, cooked al dente and drained 1 1/2 cups vegetable or chicken broth 1/3 cup extra virgin olive oil 3 garlic cloves, minced 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons 4 yellow carrots, cut into 1/2-inch dice 1 1/2 cups chickpeas 2 tablespoons chopped mint 2 tablespoons chopped Italian parsley 2 tablespoons lemon juice Salt and black pepper 1/2 cup Greek yogurt 1 to 2 tablespoons extra virgin olive oil
- In a large skillet, heat the oil, and swirl the garlic in the oil for 30 seconds. Add the chard, and carrots and saute until the chard is wilted, and the carrots are crisp/tender. Add the chickpeas, and saute for 3 minutes.
- Remove from the heat and add the mint and parsley. Transfer the mixture to the orzo in a bowl, toss with the lemon juice, and add salt and pepper to taste. S
- Serve the salad garnished with Greek yogurt and a drizzle of extra virgin olive oil. Serve the salad at room temperature.
Bistro Carrot Salad with Carrot Top Pesto Vinaigrette
Serves 6 One bunch carrot, shredded on the large holes of a box grater 2 scallions, finely chopped using the white and tender green parts 2 cups packed carrot tops; tough stems removed 2 garlic cloves 1/4 cup pine nuts 1/3 cup grated Parmigiano Reggiano 1/2 cup extra virgin olive oil 1/4 cup rice vinegar 2 tablespoons honey Salt and pepper
- Put the carrots and scallions into a salad bowl.
- In a food processor or blender, combine the carrot tops, garlic, pine nuts, and Parmigiano.
- Process on and off to break up the pine nuts and garlic.
- With the machine running, add the oil vinegar, and honey. Season to taste with salt and pepper.
- Toss the carrots with some of the dressing and serve.
Roasted Carrots
Serves 4 1 bunch carrots, scraped, tops removed 1/3 cup extra virgin olive oil 3 tablespoons honey 1 teaspoon ground cumin Fleur del sel
- Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
- Quarter the carrots lengthwise, then cut them in half horizontally.
- In a bowl, combine the oil, honey, and cumin. Add the carrots and toss to coat.
- Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
- Sprinkle with Fleur de Sel and serve.
Meyer Lemon Chicken Wings
Serves 6 to 8 3 pounds chicken wings or drumettes 1/2 cup olive oil Grated zest of 2 lemons 1/2 cup fresh lemon juice 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, crushed 1/2 cup chopped fresh parsley for garnish 3/4 cup crumbled feta cheese for garnish
- Put the chicken in a large bowl or zipper-top plastic bag, add the oil, juice, zest, salt, pepper, rosemary, and garlic.
- Toss to coat the chicken, then cover the bowl or seal the bag. At this point, refrigerate for at least 6 hours and up to 2 days.
- Preheat the oven to 375° F and line a rimmed baking sheet with a silicone liner or aluminum foil.
- Drain the chicken and arrange on the baking sheet. Pour some of the marinade over the chicken, and bake until cooked through, 35 to 40 minutes, turning them once halfway through baking.
- Remove the chicken from the oven, garnish with the parsley and feta, and serve.
Meyer Lemon Scampi
Serves 6 1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water 1/4 cup extra virgin olive oil 4 garlic cloves, minced 1/2 cup finely chopped onion Grated zest of 2 Meyer lemons Pinch red pepper flakes 1 teaspoon dried oregano 1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth 1/4 cup Meyer lemon juice 1 1/2 pounds large shrimp, peeled and deveined 1/4 cup finely chopped Italian parsley Salt and pepper
- In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper, and oregano for 3 to 4 minutes, to soften the onion.
- Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
- Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
Shanghai Pork with Bok Choy Slaw
Serves 6 For the Pork One 6-pound boneless pork shoulder 1 cup white sugar 1 cup salt 7 tablespoons brown sugar
- Put the pork onto a cutting board. In a bowl, combine the sugar, salt, and brown sugar, and rub all over the meat. Wrap in plastic wrap and refrigerate at least 6 hours or overnight.
- Put the meat into a slow cooker (or alternatively preheat the oven to 300 degrees, and roast for 6 hours) and cook on high for 5 hours or on low for 10 hours, until the pork is fork tender.
- Remove from the slow cooker and measure out 2 cups of the broth skimming off any fat.
- Remove the fat from the meat, and shred, covering with aluminum foil.
For the Sauce 1/4 cup vegetable oil 2 ½ cups thinly sliced green onion, using the white and tender green parts ½ cup peeled, minced fresh ginger 1/4 cup light soy sauce 2 teaspoons sherry vinegar 2 cups pork juice 1/4 cup hoisin sauce
- In a saucepan, heat the oil, saute the onion, ginger, and garlic until fragrant, about 1 minute. Add the soy sauce, vinegar, pork juice, and hoisin sauce.
- Simmer for 10 minutes, until thickened. Taste for seasoning and adjust using more soy sauce.
For the Slaw One Shanghai bok choy, washed, spun dry, root end trimmed, and cut into 1/2-inch ribbons 3 green onions, thinly sliced 2 cups yellow carrots, julienned 1 cup packed pea tendrils, chopped 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 2 teaspoons sugar 1/4 cup orange juice 2 tablespoons vegetable oil Salt and pepper 2 tablespoons toasted sesame seeds, for garnish
- In a salad bowl, combine the bok choy, onions, carrots, and pea tendrils.
- In a small bowl whisk together the vinegar, sesame oil, sugar, juice, and vegetable oil. Season with salt and pepper.
- Toss with the slaw, and garnish with toasted sesame seeds. The slaw will keep in the refrigerator for up to 24 hours.
To Serve Ten to twelve 6-inch flour tortillas Shredded pork Sauce Slaw
- Heat the tortillas, and fill with pork, some sauce, and slaw, wrapping the tortilla around the filling.
- Any leftover pork and sauce can be refrigerated for up to 5 days or frozen for up to 6 months.
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 cups julienned yellow carrot 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 1/2 cup finely chopped green onion, using the white and tender green parts
- In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
- Add the bok choy, carrots, and saute 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.
- Simmer the soup for 20 to 30 minutes until the chicken is cooked though, and the bok choy is tender.
- Serve the soup garnished with drizzle of sesame oil, and some chopped torpedo onions.
Chicken Tortilla Soup
Serves 8 2 tablespoons vegetable oil 1 red pepper, cored, seeded, and coarsely chopped 1 green pepper, cored, seeded, and coarsely chopped 1 yellow pepper, cored, seeded, and coarsely chopped 2 sweet yellow onions, such as Vidalia, coarsely chopped 4 cloves garlic, chopped 2 tablespoons chili powder 2 teaspoons ground cumin ¼ cup Gold Tequila (optional, but oh, so good) One 14 to 15-ounce can chopped tomatoes, drained 4 cups chicken broth 3 cups cooked chicken, shredded 1 bunch cilantro, chopped 2 cups tortilla chips, for garnish Grated Colby or Monterey Jack cheese for garnish 2 cups chopped avocado for garnish
- In a large skillet, heat the oil and sauté the peppers and onion for about 2 minutes until they soften; add the garlic, chili powder, and cumin cooking for another 2 minutes.
- Add the tequila to the pan and cook until it is almost evaporated. Transfer the contents of the skillet to the insert of a 5 to 7-quart slow cooker insert. Add the tomatoes, the broth, and the chicken.
- Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 7 to 8 hours. Taste for seasoning and adjust by adding additional salt and pepper if needed. To serve, place tortilla strips in bowls, ladle in soup and top with cheese and avocado garnish.
Avocado Chicken Salad
Serves 4 ¼ cup buttermilk 2 tablespoons lime juice 1 tablespoon extra-virgin olive oil 1 teaspoon lemon zest ½ teaspoon freshly ground black pepper ½ teaspoon dried thyme 1 teaspoon sugar Salt 1 ripe avocado, halved, pitted, and coarsely chopped 3 cups cooked chicken, shredded
- In a mixing bowl, whisk together the buttermilk, lime juice, oil, zest, pepper, thyme, sugar, and salt.
- Mash the avocado into the mixture and add the chicken stirring to blend. Season with additional salt and pepper if needed. The chicken salad can be used in sandwiches or served on a bed of lettuce.
Honey Lavender Dressing
Makes about 1 1/2 cups 1 tablespoon extra-virgin olive oil 1/2 cup thinly sliced shallots 1/3 cup honey 1 teaspoon fresh lavender leaves 1 cup mayonnaise 3 tablespoons white wine vinegar 1 teaspoon Dijon mustard Salt and pepper
- In a small skillet, heat the oil, and saute the shallots until they are translucent. Add the honey and lavender, and simmer for 2 minutes. Cool Completely.
- In a small bowl, whisk together the mayonnaise, vinegar, Dijon, and the reserved honey mixture.
- Taste for seasoning and adjust using salt or pepper. Store in the refrigerator for up to 1 week.
TO DRY LAVENDER:
- Secure the stems together with twine or a rubber band and hang them upside down to passively dry.
- If you harvested a lot of lavender at once, it is best to create and hang several small bunches rather than one large one.
- Once the lavender is dried (7-10 days) remove the buds and store in airtight containers.
Lavender Shortbread
Makes about 2 dozen 1 cup unsalted butter, softened 1/4 cup granulated sugar, plus extra for sprinkling on cookies 1/4 cup powdered sugar 1/4 teaspoon salt 1 cup all-purpose flour 1 cup cake flour 1 teaspoon chopped fresh lavender
- In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
- Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet.
- Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.
Cold Strawberry Soup
Serves 6 2 pints fresh strawberries 1 teaspoon instant tapioca 1 cup orange juice 1 tablespoon lemon juice Dash of ground cinnamon Dash of ground allspice cup sugar 1 teaspoon lemon zest 1 cup buttermilk Lime slices and whole strawberries for garnish
- Remove the stems from the berries and place in a food processor or blender.
- Pure the berries, transfer to a medium 2-quart saucepan, and place over medium high heat.
- Add the tapioca, orange juice, lemon juice, cinnamon, and allspice. Bring to a boil, stirring constantly with a whisk. Cook over moderate heat, stirring until the mixture thickens.
- Remove from the heat and add the sugar stirring until dissolved.
- Refrigerate the soup until it is chilled. If you are in a hurry, pour the soup into a serving bowl, and set the bowl into a larger bowl filled with ice. Stir the soup occasionally until it is cool.
- Whisk in the lemon zest and buttermilk. Refrigerate or freeze until ready to serve. Serve chilled, garnished with lime slices, and a whole strawberry.
Strawberry Orange Curd Tart
Serves 6 to 8 For the Crust 2 cups unbleached all-purpose flour 2/3 cup sugar 1/2 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into small bits
- Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
- Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
- Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
- Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely
For the Orange Curd 1 cup sugar 6 large eggs 1/2 cup fresh orange juice 1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
- In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
- Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd. Allow it to cool completely.
- The curd will keep in the refrigerator for up to 5 days or frozen for up to 3 months.
To Assemble 3 cups fresh strawberries, hulled 1/2 cup red currant jelly (optional) 2 cups heavy cream (optional), whipped until stiff peaks form, for garnish
- Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
- Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
- When ready to serve, cut the tart and garnish with dollops of the whipped cream.
- Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
- Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.
Crostini with Balsamic Strawberries
Serves 6 1 baguette, sliced 1/2-inch thick Olive oil
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- Lay the slices onto the baking sheet and brush with oil.
- Bake for 10 to 12 minutes until crunchy.
2 baskets strawberries, hulled and thinly sliced 1/4 cup aged balsamic vinegar 1/4 cup finely chopped basil One cup whole milk ricotta
- Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
- Spread the ricotta onto the crostini and top with the strawberries. Serve at room temperature.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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