Farmer’s Market Box September 28th, 2023
This week’s local produce and featured farms:
- Leeks – Schaner Farms
- Spinach Information – Tamai Family Farms
- Baby Brussels Sprouts – Milliken Family Farms
- French Breakfast Radish – Valdivia Farms
- Stokes Purple® Sweet Potato – Her Produce
- Delicata Squash – Tutti Frutti Farm
- Warren Pears – Frog Hollow Farm
- Braeburn Apples – See Canyon Apple Orchards
- Emerald Beaut Pluots – Frog Hollow Farm
- Garlic – Milliken Family Farms
Farmer’s Market Box Recipes
Braised Chicken with Leeks
Serves 4
2 medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon extra-virgin oil 2 1/2 tablespoons unsalted butter 1/2 cup ruby port 1/3 cup chicken broth 1/3 cup heavy cream
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat the chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
Roasted Purple Sweet Potatoes and Pears
Serves 4 to 6
1-pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks 2 Warren pears, cored, and cut into wedges 1/3 cup vegetable oil 2 tablespoons white miso 1/4 cup packed brown sugar. 1/2 teaspoon ground ginger Fleur de Sel
- Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone or aluminum foil.
- In a bowl, combine the potatoes and pears. Add the oil, miso, brown sugar, and ginger.
- Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.
- Serve the potatoes and pears sprinkled with coarse salt.
Pear and Gorgonzola Flat Bread
Serves 4
3 medium-size almost ripe but firm Warren pears, peeled, cored, and cut into 1/4-inch wedges 1/3 cup firmly packed light brown sugar 2 store bought flat breads 1 1/2 cups crumbled Gorgonzola. 2 tablespoons extra virgin olive oil
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone liner.
- 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.
- Preheat the oven to 400°F. Arrange the pears over the flat bread 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.
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.
- Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
- In a mixing bowl, combine the ingredients, and blend together until it forms crumbs.
- 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 Braeburn apples, peeled, cored, and cut into 1/4-inch dice. 3 Warren pears, peeled, cored, and cut into 1/4-inch dice. 1 cup chopped pecans.
- While the crust is baking, combine the eggs, sugar, cinnamon, apples, and pears in a mixing bowl.
- Pour over the hot crust, sprinkle the mixture with the remaining crumble and the pecans.
- Bake another 20 to 25 minutes until the crust is golden, and the filling is bubbling. Allow to cool completely before cutting into squares.
French Apple Cake
Serves 6
1/2 cup unsalted butter, melted. 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 3/4 cup packed light brown sugar 2 teaspoons pure vanilla extract 3 medium Braeburn apples, peeled, cored, and chopped. Confectioners’ sugar for garnish
- Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
- In a mixing bowl, combine the butter, flour baking powder, salt, eggs, brown sugar, and vanilla extract, stirring to combine. Add the apples and stir until the apples are incorporated.
- Transfer to the prepared pan and bake for 40 minutes until a skewer inserted into the center comes out clean. Allow the cake to rest for 10 minutes, then turn out onto a cake rack to cool completely. Sift confectioners’ sugar over the cooled cake for garnish if desired.
Chicken Salad with Braeburn Apples
Serves 4
One head red romaine lettuce, washed, spun dry and chopped 4 cups cooked chicken or turkey, shredded, or cut into bite sized pieces 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 2 Braeburn apples, cored, and thinly sliced 1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves.
- Put the lettuce and chicken into a salad bowl.
- In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
- 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.
- Drizzle with some additional dressing and serve.
Roasted French Breakfast Radishes
Serves 4
One bunch French breakfast radishes, tops removed, scrubbed, and cut into quarters
1/3 cup extra virgin olive oil.
Salt and pepper
Finely chopped chives for garnish
- Preheat the oven to 400 degrees, and arrange the radishes in a gratin dish (1 quart)
- Toss the radishes with salt and pepper, and roast for 20 minutes until tender.
- Garnish the radishes with the chives and serve warm.
Chicken Florentine
Serves 6 to 8
This is a great dinner, if you would like to freeze it in smaller portions, make the entire recipe and divide among two 8-inch baking dishes.
1/2 cup unsalted butter 1/2 cup finely chopped leeks, using the white part only 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.
- Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
- In a 10- to 12-inch skillet, melt 3 tablespoons of the butter over medium heat, add the leeks, 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.
- Clean out the skillet with a paper towel, melt the remaining butter over medium heat, 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.
- Transfer the chicken to the mixing bowl atop the spinach. Add the cooked pasta to the bowl.
- Cook’s Note: If you are using cooked chicken no need to sauté, just add to the bowl.
- 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.
- Transfer to the prepared baking dish, and sprinkle with the cheese.
- 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.
Potato Leek Soup
Serves 6
This French classic can be served hot or cold.
2 tablespoons unsalted butter 2 leeks, finely chopped using the white and tender green parts 1 pound fingerling or Yukon gold potatoes, peeled and coarsely chopped 6 cups vegetable or chicken broth Salt and pepper 1 cup heavy cream 1/4 cup chopped chives for garnish.
- In a Dutch oven, heat the butter, and sauté the leek for 5 to 6 minutes, until they begin to turn translucent.
- Add the potatoes and toss in the butter and leek mixture.
- Add the broth and bring to a simmer.
- Simmer for 10 to 15 minutes until the potatoes are tender.
- Season with salt and pepper.
- Puree the soup with an immersion blender.
- Add the cream, and season again with salt and pepper.
- Serve the soup hot or cold garnished with chopped chives.
Roasted Brussels Sprouts with Balsamic Glaze
Serves 4
½ pound Brussels Sprouts, cut in half or quarters if small 2 garlic cloves, minced. ½ cup extra virgin olive oil Salt and pepper Aged balsamic vinegar
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, combine the sprouts, garlic, oil, salt, and pepper. Toss to coat the sprouts.
- Spread in an even layer on the baking sheet and roast for 20 minutes, turning once during the cooking time. Remove from the baking sheet to a serving platter and drizzle with balsamic vinegar.
Brussels Sprout Caesar
Serves 4
1/2-pound brussels sprouts, shaved 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup freshly grated Parmigiano Reggiano cheese 1 teaspoon fresh lemon juice 1/2 teaspoons anchovy paste 1 clove garlic, minced 1 teaspoon Worcestershire sauce 1/2 teaspoons freshly ground black pepper 1/2 cup shredded Parmigiano Reggiano, for garnish 1/2 cup garlic croutons, for garnish
- Put the shaved sprouts into a salad bowl.
- In a mixing bowl whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.
- Toss with the sprouts, and garnish with the Parmigiano and croutons.
Pasta with Leeks
Serves 4 to 6
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water 1/4 cup unsalted butter 2 tablespoons extra virgin olive oil 2 cups finely chopped leeks, using the white and tender green parts Salt and pepper 1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth) 1/2 cup creme fraiche 1/4 cup finely chopped Italian parsley. 1 cup grated Parmigiano Reggiano
- In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and sauté for 5 minutes, until the leeks are wilted, and turning translucent.
- Add the wine, and simmer to reduce the wine by half. Remove from the heat and whisk in the crème fraiche and parsley.
- Add the pasta to the skillet and toss to coat. Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce. Serve garnished with the remaining cheese.
Roasted Delicata Squash and Spinach Salad
Serves 4
One delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices. Olive oil Salt and pepper One bunch spinach, washed, and spun dry, and chopped. 1/4 cup orange juice 1/4 cup rice vinegar 1 tablespoon Dijon mustard 1/2 cup vegetable oil Salt and pepper 1/3 cup crumbled blue cheese for garnish.
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, toss the squash with olive oil, salt, and pepper, and spread onto the baking sheet.
- Roast for 15 to 20 minutes, turn and roast another 10 minutes until the squash is crispy. Set aside.
- Put the kale into a salad bowl.
- In a mixing bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper.
- Toss the spinach with some of the dressing, plate the spinach, top with some of the roasted squash and crumbled blue cheese.
- Drizzle a bit of the dressing over the salad and serve.
Miso Maple Roasted Delicata Squash
Serves 4 to 6
1 delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices. 2 teaspoons sesame oil 1 tablespoon white miso 1 tablespoon maple syrup 2 tablespoons unsalted butter, melted. 1 scallion, finely sliced, for garnish. Toasted sesame seeds, for garnish.
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, toss the squash with the e sesame oil, and arrange the squash on the baking sheet in one layer. Roast the squash for 20 minutes. While the squash is roasting, whisk together the miso, syrup, and butter. Drizzle over the squash and toss to coat.
- Roast another 10 to 12 minutes until the squash is bubbling.
- Garnish with scallion and sesame seeds.
Savory Pluot Tart
Serves 6
This is a beautiful appetizer or first course, made with frozen puff pastry and a few other ingredients.
1 sheet puff pastry rolled to 14-inch circle or rectangle One 5.5-ounce container Boursin cheese, softened. 4 Emerald pluots, halved, pitted, and thinly sliced. Apricot jam
- Preheat the oven to 400 degrees. Put the puff pastry on a baking sheet lined with foil, parchment, or silicone. Prick the pastry all over with the tines of a fork.
- Bake for 5 minutes. Cool.
- Meanwhile, mash the cheese so it is spreadable.
- When the pastry is cooled, spread with the cheese. Top with the plums in a decorative pattern.
- Brush the plums with the jam and bake again for 20 minutes, until the crust is golden, and the jam is bubbling.
- Let the pastry rest for 10 minutes, then cut into wedges or squares. The tart is best served at room temperature.
Pluot Crumble
Serves 6
4 Pluots, pitted, and sliced into wedges. ¼ cup granulated sugar 1 tablespoon cornstarch 1 ½ cups oatmeal ½ cup melted butter 1 tsp vanilla 1 tsp cinnamon ½ cup brown sugar
- Preheat oven to 350*F, coat the inside of a 9×13 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
- Transfer the pluots to the prepared pan.
- In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
- Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
- Serve the crumble with vanilla ice cream.
Garlic Butter Shrimp
Serves 4
3 tablespoons extra-virgin olive oil 1 tablespoon Old Bay Seasoning 6 garlic cloves, minced ½ cup unsalted butter, cut into pieces 1 ½ pounds jumbo peeled, deveined raw shrimp, tail-on 2 teaspoons chopped Italian parsley. 1 tablespoon fresh lemon juice
- In a large skillet, heat the oil, add the Old Bay and garlic, and stir until the mixture is fragrant, about 30 seconds.
- Add the butter, and simmer for 2 minutes.
- Add the shrimp and toss with the garlic butter, until the shrimp turn pink.
- Add the parsley and lemon juice, toss to coat, and serve.
- This is delicious over rice, pasta, or polenta.
Chicken with 20 Cloves of Garlic
Serves 4 to 6
⅔ cup olive oil 4 chicken drumsticks 4 chicken thighs 2 celery ribs, cut into 4-inch-long strips 1 cup chopped leeks, using the white and tender green parts ¼ cup Italian parsley ½ teaspoon dried tarragon ½ cup dry white wine or dry vermouth Salt and pepper 20 cloves garlic, unpeeled Sliced French bread.
- Put the oil in a shallow dish and add the chicken pieces, coat evenly with oil.
- Preheat oven to 375 degrees.
- In a heavy 6-quart Dutch Oven, combine the celery, onions, parsley, and tarragon. Lay the oiled chicken pieces on top. Pour on the wine or vermouth. Sprinkle with salt and pepper.
- Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 60 minutes without removing the lid.
- Serve chicken, pan juices and garlic cloves with French bread. Squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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