Farmers’ Market Box May 18th, 2023

May 16, 2023 Teresa Williams 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Sanguinelli Blood Oranges– Buck Brand Citrus
Satina Potatoes – Weiser Family Farms
Rainbow Carrots – The Garden Of…
Spring Onions – Schaner Farms
Zucchini Squash – JR Organics
French Breakfast Radish – Terra Madre Gardens
Baby Bok Choy – Her Produce
Assorted Lettuce – Paradise Found

Farmers’ Choice

Fava Beans – Mendoza Farm
Dill – Terra Madre Gardens

Farmers’ Market Box Recipes

Roasted Salmon with Blood Orange Salsa

Makes about 2 cups

For the Salsa

2 blood oranges, peel and pith removed, and finely diced
1/2 cup finely chopped spring onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons blood orange juice
Salt and pepper

In a mixing bowl, combine the orange, onion, parsley, jalapeno, oil, juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.

For the Salmon

2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh blood orange juice

Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
Remove from the oven, allow to rest for 5 minutes before serving, garnished with the salsa.

Blood Orange Upside Down Cake

Serves 8

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar    
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice 
2 cups heavy cream, whipped stiffly for garnish

Preheat the oven to 350 degrees.
In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add vanilla and orange oil, if using.
Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
Transfer the cake pan to a rack and allow it to cool for EXACTLY 10 minutes.
Turn the cake out onto a serving platter and serve at room temperature.
Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Salad with Blood Orange Vinaigrette

Serves 4

One head lettuce, washed, spun dry and chopped
½ cup thinly sliced French breakfast radishes
¼ cup thinly sliced spring onion
¼ cup blood orange juice
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
2 blood oranges, peel and pith removed, and segmented for garnish

Put the lettuce, radishes, and onion into a salad bowl.
In a mixing bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper. If the dressing is too acidic, add salt to balance the acid.
Dress the salad and toss to coat. Plate the salad, and garnish with some of the orange segments, drizzling with a bit more of the vinaigrette.

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

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.
Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
Remove it from the oven and allow it to cool.
The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Carrots

1 bunch rainbow 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

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.
In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
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.
Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

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

In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
Pulse on and off to break up the garlic and nuts.
With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
Refrigerate for up to 7 days or freeze for up to 6 months.

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, to top crostini and poultry. Add a bit of vinegar or lemon juice to make a vinaigrette.

South of the Border Pickled Carrots

Makes 1 quart

1 bunch rainbow carrots, tops removed, cut into 1/4-inch-thick rounds
2 medium jalapeños, cut into 1/4-inch rounds, seeded 
2 spring onions, thinly sliced
2 cloves garlic
2 bay leaves
2 sprigs fresh thyme
1 cup apple cider vinegar
1/2 cup water
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon granulated sugar (optional)

Wash and dry the jars. Wash 2 wide-mouth (8-ounce) jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
Put the vegetables into a medium bowl and toss to combine.
Pack the vegetables into the prepared jars. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jars to the tops of the vegetables. Pack them in as tightly as you can without smashing. Add 1 garlic clove, 1 bay leaf, and 1 sprig of thyme to each jar.
Place the vinegar, water, salt, oregano, and sugar if using in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
Pour the brine over the vegetables filling each one to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
Let the jars cool at room temperature for 1 hour. Store the pickles in the refrigerator. These intensify in flavor the longer they are refrigerated.

Roasted Rainbow Carrots with Spring Onion Sauce

Serves 4

1 bunch rainbow 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
½ cup finely chopped spring onion

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 onion for 3 minutes, until softened.
When the carrots are cooked, transfer them to a serving dish, and pour the butter over the carrots, tossing to coat. Serve warm.

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
1 cup julienned rainbow carrots
2 chicken breasts cut into bite sized pieces
8 cups chicken or vegetable 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

In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
Add the bok choy, and carrots, 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, and the bok choy is tender.
Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

Asian Chopped Salad

Serves 4 

1 bunch baby bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium rainbow carrots, shredded on the large holes of a box grater
1 spring onion, finely chopped using the white and tender green parts
1 cup thinly sliced French breakfast radish
2 to 3 cups shredded cooked chicken 
1/4 cup rice vinegar
2 tablespoons blood orange juice
3 tablespoons soy sauce
1 teaspoon grated ginger 
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish

In a salad bowl, combine the bok choy, carrots, onion, radish, and chicken.
In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
Toss the salad with the dressing, and garnish with sesame seeds.

Melting Potatoes

Serves 4

2 tablespoons extra virgin olive oil	
1 pound Satina potatoes, scrubbed, and cut into 1/2-inch chunks
1/2 cup chicken or vegetable broth
1 tablespoon finely chopped rosemary
1 teaspoon thyme leaves
2 tablespoons unsalted butter
1 garlic clove slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped Italian parsley

In a large skillet, heat the oil, add the potatoes in a single layer, and cook on high for 2 to 3 minutes flip the potatoes and cook another 2 to 3 minutes.
Pour the broth over the potatoes, add the rosemary, thyme and butter, season with salt and pepper, and cover. Simmer on medium heat for 5 to 7 minutes, until tender.
Uncover, and allow any liquid to evaporate. Garnish with the parsley and serve.

Roasted Herbed Smashed Potatoes w/ Goat Cheese

Serves 6
1 pound Satina potatoes
3/4 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, dill, oregano, basil, and chives

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.
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.
Using an oven mitt, press down on each potato, smashing it (the edges may look ragged), brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
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.
Serve hot.

Zucchini Parmesan Rice

Serves 8

3 tablespoons unsalted butter
1/2 cup finely chopped spring onion
2 cloves garlic, minced
4 cups shredded zucchini 
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with salt, pepper, and Tabasco.
Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Quick Zucchini Bread and Butter Pickles

Makes 1 quart

1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick 
1/2 cup thinly sliced onion 
3 tablespoons kosher salt 
Ice 
1 1/2 cups apple cider vinegar 
1/3 cup sugar 
2 teaspoons brown or yellow mustard seeds, crushed 
1 1/2 teaspoons dry mustard powder 
1 teaspoon ground turmeric

In a large bowl, toss the zucchini and onion with 2 tablespoons of kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal the lid and refrigerate overnight before serving.
The pickles can be refrigerated in the brine for up to 1 week.

Chocolate Zucchini Cake

Makes 1 9-inch Bundt

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder 
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
At the end of the 10 minutes, remove the cake from the pan, and allow it to cool completely. Serve the cake garnished with sifted powdered sugar.

Traditional French Breakfast Radish with Baguette

Serves 4 to 6

1 baguette, thinly sliced on the diagonal 
Unsalted French butter or Kerry gold, softened
1 bunch breakfast radishes, tops removed, ends trimmed, and thinly sliced on a mandoline
 Fleur de Sel

Spread a thin layer of butter onto the baguette slices, top with radishes and sprinkle with fleur de Sel.

Pasta with French Breakfast Radish and Bacon

Serves 4

½ pound bucatini, or spaghetti cooked 2 minutes short of al dente saving some of the hot pasta water
4 strips thick cut bacon, cut into ½-inch dice
2 tablespoons olive oil
1 bunch French breakfast radishes, thinly sliced 
French breakfast radish greens, washed, spun dry and chopped
1/3 cup freshly grated Pecorino Romano

In a large sauté pan cook the bacon until the fat is rendered and the bacon is soft, not crispy.
Add the oil, chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt, and the radishes soften, 5 minutes.
Drain the pasta; add to the pan and cook for 2 minutes.
Toss with half the cheese, season with salt and pepper adding some of the hot pasta water to make a creamy sauce and serve with the remaining cheese.

Fava and Radish Bruschetta

Serves 4 to 6

1-pound fresh fava beans, shelled
½ cup julienned French breakfast radishes
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped mint leaves
Fleur del sel 
Freshly ground black pepper
8 (1/2-inch-thick, 3-to-4-inch-long) baguette slices
1/4 cup olive oil
1 clove garlic, peeled
1 cup whole milk ricotta

Bring a pot of salted water to a boil and cook fava beans for 2 minutes. Drain and transfer beans to a large bowl of ice water. Let cool and then drain. Slip the outer skin off each bean and discard the skin. Place the beans in a large bowl and coarsely mash with a fork leaving some beans whole or in chunks.
Combine the beans, radishes, lemon zest, lemon juice, and mint leaves. Season to taste with salt and pepper.
Brush olive oil over both sides of the baguette slices and grill or broil. Rub toast with garlic, spread with some ricotta and then spoon the fava bean mixture on top. Sprinkle a little extra salt on top to serve.

Pasta with Fava Beans and Pecorino

Serves 4 to 6

To Prepare Fava Beans

Fava beans come in a pod. Slit the pod with a knife or your fingernail and remove the beans from the pod. The beans will have a membrane covering them. If the favas are small, about the size of your little fingernail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside. The favas are now ready to be used in soups, salads, and pastas.

For the Pasta

1 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 spring onions, finely chopped
1 cup shelled, blanched, and picked fava beans (see above)
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
1 cup grated Pecorino Romano cheese
Salt and pepper
1 pound farfalle, or other shaped short pasta like penne or short rigatoni cooked in salted water 3 minutes short of al dente, reserving the pasta water

In a large skillet heat the oil and butter, and saute the onions for 2 to 3 minutes, until softened. Add the fava beans and toss to combine.
Over low heat saute for 2 to 3 minutes, adding the basil and parsley.
Add a spoonful or two of the hot pasta water and 1/4 cup Pecorino to make a creamy sauce.
When the pasta is ready, add it to the skillet, and toss to combine. Add some of the pecorino, and toss again, adding a bit of pasta water if needed. Serve the pasta garnished with additional cheese.

Dilly Potato Salad

Serves 4 to 6

1 pound Satina potatoes, scrubbed
3 ribs celery, finely chopped
1 spring onion (white and tender green parts), finely chopped
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup sour cream
Few tablespoons milk to thin the dressing
1 teaspoon grated lemon zest
1/4 cup finely chopped fresh dill, to your taste

Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain and cool completely.
When the potatoes are cooled, peel, and cut into bite sized pieces in a salad bowl.
Add the celery, onions, lemon juice, olive oil, salt, and pepper.
In a bowl, whisk together the mayonnaise, sour cream, milk, zest, and dill.
Pour some of the dressing over the potatoes and toss to coat. Season with additional salt and pepper if needed.
Refrigerate the salad and the excess dressing for at least 2 hours or up to 24 hours. Re-toss with some of the dressing before serving if needed.
Cooks’ Note: The re-toss is because the potatoes will absorb much of the dressing when refrigerated. The re-toss will refresh the flavor.

Dilly Bread

Makes two 8-inch loaves, or 16 dinner rolls

1 1/2 tablespoons active dry yeast
1/2 cup warm water (105°F)
2 tablespoons sugar
4 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
2 teaspoons salt
¼ cup finely chopped dillweed
1 tablespoon finely chopped spring onion 
2 cups cottage cheese
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg

In a 2-cup measure sprinkle the yeast over the water and stir in the sugar. Set aside until the mixture begins to bubble, about 10 minutes.
Stir together the flour, baking soda, salt, dillweed, and onion in a large bowl. Add the cottage cheese, 2 tablespoons of butter, and the egg and stir to combine. Gradually add the yeast mixture and continue to stir until it forms into a nice dough; it may be a bit sticky, which is fine. (You can also do this in a stand mixer fitted with a dough hook.) Transfer to an oiled bowl, cover, and allow to rise in a warm, draft-free place until doubled in bulk, about 1 hour.
At the end of the rising time, punch down the dough, shape it into 2 loaves, and place in greased loaf pans. Or pinch off golf ball–sized pieces of the dough and shape into balls. Arrange the balls in 2 greased 9-inch round cake pans. Cover and let rise again until doubled in bulk, about another 45 minutes.
Do-Ahead: At this point, you can cover and freeze for up to 6 weeks; defrost overnight in the refrigerator before continuing.
Preheat the oven to 350°F. Brush the tops of the bread or rolls with the remaining 2 tablespoons of butter. Bake until browned and the loaf sounds hollow when tapped on the crust, 45 to 55 minutes, or until the rolls are golden brown 20 to 25 minutes. Remove from the oven and allow to cool slightly before serving or cool completely before storing.
Do-Ahead: At this point, you can store in zipper-top plastic bags in the refrigerator overnight or freeze for up to 6 weeks.

Dill Weed Dip

Makes about 1 ½ cups 

1/2 cup sour cream or Greek style yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
½ cup chopped spring onion
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1 teaspoon celery salt
Salt and freshly ground black pepper to taste

In a medium-size bowl, stir together the sour cream, mayonnaise, and mustard until blended. Stir in the dill, parsley, lemon zest, and celery salt. Season with salt and pepper.
Do-Ahead: At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.
Cook’s Note: Low-fat sour cream and/or mayonnaise work well in this dip, as does plain nonfat plain yogurt substituted for the sour cream.
This dip is delicious as a dressing for potato, pasta and seafood or chicken salads. Use it as a topping for roasted or baked potatoes, and for grilled salmon or seafood. The dip will keep in the fridge for up to 1 week.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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