Farmer’s Market Box November 2nd, 2023
This week’s local produce and featured farms:
- Mix Heirloom Tomatoes – Tutti Frutti Farm
- Garnet Yams – Fresno Evergreens Farms
- Salanova® Lettuces – The Garden Of
- Watermelon Radish – Schaner Farms
- Leeks – Her Produce
- Sprouting Cauliflower – Her Produce
- Golden Russet Bosc Pear – Penryn Orchard
- Fuyu Persimmons – Country Rhodes Family Farm
- Granny Smith Apples – Cuyama Orchards
- Nantes Carrots – Weiser Family Farms
Farmer’s Market Box Recipes
Yam and Apple Gratin
Serves 6
1 pound garnet yams 1/4 cup unsalted butter, melted. 1/3 cup firmly packed light brown sugar. 1/3 cup dark corn syrup 1 1/2 tablespoons cream sherry 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 medium-size apples, peeled, cored, and sliced 1/4 inch thick.
- Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp knife, and bake for 50 to 60 minutes, until the potatoes are soft. Remove from the oven. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
- Cut the yams in half and scoop out the flesh.
- With an electric mixer, beat until smooth. Add 2 tablespoons of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
- Spread half the sweet potato mixture into the prepared pan.
- Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
- Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
- Brush with the remaining butter, covering the apples completely.
- Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
- Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Baked Stuffed Garnet Yams
Serves 4
1 pound garnet yams, scrubbed. 4 tablespoons unsalted butter 2 tablespoons finely chopped shallot. 1 teaspoon chopped fresh thyme. 1/2 cup crumbled blue cheese. 1/4 cup sour cream 4 strips bacon cooked crisp and crumbled. Salt and pepper
- Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt.
- While the potatoes are cooking melt the butter in a small skillet and sauté the shallot and thyme until the shallot is translucent. Set aside.
- Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
- Add the shallot mixture, cheese, sour cream, and bacon. Season with salt and pepper as needed.
- Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.
Apple Pie Sundaes
Serves 4 to 6
For the Streusel 1/2 cup (1 stick) unsalted butter 3/4 cup all-purpose flour 1/2 cup firmly packed light brown sugar. 1/2 cup chopped pecans.
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
- Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
- Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.
Hot Apple Pie Sundae Filling
1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar.
3 Granny Smith apples, peeled, cored, and chopped.
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Assembly
1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1-quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
- In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
- Top with a scoop of ice cream, more streusel, and another scoop of ice cream.
- Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.
Caramelized Apple, Onion, and Sausage Breakfast Casserole
Serves 6 to 8
2 tablespoons unsalted butter 1 large onion, thinly sliced into 1/2 moons. 1 teaspoon chopped thyme. 1 teaspoon sugar 3 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch slices. 1 pound bulk sage breakfast sausage 3 cups sourdough bread, crust removed, cut into 1/2-inch cubes. 8 ounces smoked cheddar cheese, cut into 1/4-inch cubes. 10 large eggs 1 cup whole or 2% milk. 1/2 cup heavy cream 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper.
- Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
- Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, sauté another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples and onions begin to caramelize. Transfer to a large mixing bowl.
- In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
- Add the bread and cheese to the bowl.
- In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended.
- Pour over the sausage and bread mixture, pressing down to saturate the bread.
- Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
- Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.
Crudites with Caramelized Leek Dip
Serves 4 to 6
One round unsliced sourdough loaf 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 bunch leeks, thinly sliced, using the white and tender green part. 1 1/2 cups mayonnaise 2 cups shredded Gruyere or Jarlsberg cheese. 1 bunch watermelon radishes, tops removed, washed, and sliced 1 bunch Nantes carrots, tops removed, scraped, and cut into quarters, lengthwise Sprouting cauliflower, washed, and spun dry, and cut into bite sized pieces.
- Preheat the oven to 350 degrees, cut the top off the sourdough loaf, and remove the inside of the bread leaving a ½-inch inside. Set aside.
- In a skillet, heat the butter and oil, sauté the leeks, until they turn a golden brown. Cool slightly.
- In a mixing bowl, combine the cooled leeks, mayonnaise, and cheese. Turn into the sourdough loaf, put the loaf onto a sheet pan, and bake for 30 minutes until the cheese is bubbling.
- Remove from the oven and serve with crudites. When you are finished with the dip, cut the sourdough loaf into wedges, and broil for the best grilled cheese ever!
Salanova with Pears, and Port Wine Dressing
Serves 4
Raw sugar 3 Golden Bosc pears 2 heads Salanova, washed and spun dry. 1/4 cup port wine 2 teaspoons chopped thyme. 2 tablespoons white wine vinegar 2 tablespoons honey 2 tablespoons pear nectar 1/2 cup vegetable oil Salt and pepper 1/2 cup crumbled blue cheese.
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment of silicone. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets. Bake for 10 to 15 minutes until golden brown. Set aside.
- Put the Salanova into a salad bowl.
- In a mixing bowl, whisk together the wine, vinegar, honey, pear nectar and oil. Season with salt and pepper.
- Pour over the salad greens and toss to coat.
- Plate the salad, arrange some of the roasted pears over the salad greens, and sprinkle with crumbled blue cheese.
- The roasted pears can be roasted the day before, bring to room temperature before serving.
- The salad dressing is a great marinade for pork or chicken, the dressing will keep in the refrigerator for up to 5 days.
Pear Cake
Serves 6 to 8
3 ripe pears, peeled, cored, and chopped. 1 tablespoon lemon juice 1 tablespoon pear nectar 1/4 cup butter, melted. 1/3 cup sugar 2 eggs, beaten. 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 cup mascarpone 2 to 3 tablespoons pear nectar
- Coat the inside of a springform pan with non-stick cooking spray and preheat the oven to 350 degrees.
- In a bowl, combine the pears, lemon juice and pear nectar. Set aside.
- In a mixing bowl, blend together the butter, sugar, eggs, flour, and baking powder.
- Fold in the fruit, and bake for 50 minutes, until a skewer inserted into the center comes out clean.
- Allow to cool for 10 minutes before removing the spring form.
- Serve the cake warm or at room temperature garnished with mascarpone.
- To make the mascarpone mixture, stir the pear nectar into the mascarpone, until light. Dollop onto each slice of cake.
Pancetta Roasted Balsamic Sprouted Cauliflower
Serves 4
1-pound sprouted cauliflower, chopped 1/4 cup finely chopped shallot. 2 garlic cloves, minced. 1/4-pound pancetta finely diced. Salt and pepper 1/2 cup extra virgin olive oil. 1/3 cup aged balsamic vinegar.
- Preheat the oven to 375 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
- In a bowl, mix together the cauliflower, shallot, garlic, pancetta, salt, pepper and oil. Spread the mixture onto the baking sheet and roast for 30 minutes, turning once, until the cauliflower is golden brown.
- Remove to a serving bowl, and drizzle with the vinegar to serve.
Kung Pao Cauliflower
Serves 4
For the Sauce 1/4 cup water 3 tablespoons tamari or soy sauce 1 tablespoon Chinese black vinegar or distilled white vinegar. 1 tablespoon sambal oelek or Asian chile-garlic paste. 1 teaspoon cornstarch 1 teaspoon Asian sesame oil 1 teaspoon granulated sugar
- Place all the sauce ingredients in a small bowl and whisk until the cornstarch is dissolved; set aside.
For the Vegetables 2 tablespoons vegetable oil, divided. 1 medium head cauliflower (about 2 pounds), cut into 1-inch florets. Salt 1/4 cup water 1/2 cup thinly sliced leeks, using the white part only. 2 teaspoons minced peeled fresh ginger. 1/2 cup roasted peanuts. 2 medium scallions thinly sliced. Steamed rice, for serving.
- Heat 1 tablespoon of the oil in a 14-inch flat-bottomed wok or large skillet over medium-high heat. Add the cauliflower, season with salt, and spread into an even layer. Cook undisturbed for 1 minute.
- Stir, spread out the cauliflower again, and cook until starting to brown around the edges, about 1 minute. Add the water, cover, and cook, stirring every minute or so, until the cauliflower is crisp-tender, 4 to 5 minutes. Transfer the cauliflower to a large plate.
- Heat the remaining 1 tablespoon oil in the pan, add the leeks, and ginger, season with salt, and stir-fry until crisp-tender, 2 to 3 minutes.
- Return the cauliflower to the pan. Whisk the reserved sauce and add to the pan. Cook, tossing constantly, until the sauce thickens and coats the vegetables, 1 to 2 minutes. Sprinkle with the peanuts and scallions and serve.
Asian Pickled Vegetables
Serves 4 to 6
1 bunch watermelon radishes, tops removed, and cut into julienne. 3 to 4 Nantes carrots, cut into julienne (1 1/2 cups) 1 leek, finely chopped on the diagonal, using the white and tender green parts. 1/4 cup finely chopped cilantro, Italian parsley, or basil. 1/4 cup rice vinegar 1/4 cup sugar 1 teaspoon fish sauce
- In a bowl, combine the vegetables.
- In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
- Pour over the vegetables and toss to coat. Allow to stand for 2 hours at room temperature or refrigerate overnight.
Curried Carrot Soup
Serves 4
2 tablespoons unsalted butter 1/2 cup finely chopped onion. 1 teaspoon sweet curry powder 1 bunch Nantes carrots, scraped, and cut into 1-inch lengths. 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup finely chopped Italian parsley. Salt and pepper
- In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
- Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
- Using an immersion blender, puree the soup. Add the cream and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
Panzanella
Serves 4
4 cups stale baguette or Italian bread cubes 2 Persian cucumbers, diced. 1/2 cup leeks thinly sliced using the white and tender green parts. 1 1/2 cups chopped heirloom tomatoes. 2 ribs celery finely chopped. 1/2 cup red wine vinegar 1 garlic clove, minced. 1/4 cup finely chopped basil or oregano. 1 cup extra virgin olive oil. Salt and pepper
- Put the bread cubes, cucumbers, onions, tomatoes, and celery in a large salad bowl.
- In a mixing bowl, whisk together the vinegar, garlic, basil, and olive oil. Season liberally with salt and pepper.
- Pour over the salad and toss to coat. The salad should sit at room temperature for 30 minutes before serving, or up to 4 hours. It’s best made ahead.
BLT Salad
Serves 4
6 strips bacon, cooked crisp, and crumbled. One head Salanova lettuce, washed, spun dry and chopped. 1 cup chopped heirloom tomatoes. 1 cup croutons, either store bought or homemade. 1/2 cup mayonnaise Grated zest of 1 lemon 2 tablespoons lemon juice 1 garlic clove, minced. Salt and pepper
- In a salad bowl, combine the bacon, lettuce, tomatoes, and croutons.
- In a mixing bowl, whisk together the mayonnaise, zest, lemon juice and garlic. Season with salt and pepper.
- Pour the dressing over the salad and toss to combine.
Fuyu Persimmon Muffins
Makes about 24
2 teaspoons baking soda 3 cups peeled and finely chopped ripe Fuyu persimmons. 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar. 2/3 cup firmly packed dark brown sugar. 2 large eggs 2 teaspoons lemon juice 2 teaspoon vanilla paste or vanilla extract 2 cups all-purpose flour 1 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1 cup chopped walnuts (or pecans or macadamia nuts) 3/4 cup golden raisins
- In a large bowl, stir together the baking soda and the persimmons, and set aside.
- In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
- Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
- Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
- Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
- Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
- The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300-degree oven for about 10 minutes.
Roasted Salmon with Fuyu Persimmon Salsa
Makes about 2 cups
For the Salsa 2 Fuyu persimmons, peeled, and finely diced. 1/2 cup finely chopped red onion. 1/2 cup finely chopped Italian parsley. 1 jalapeno, seeded, and de-ribbed, finely diced. 2 tablespoons extra virgin olive oil 3 tablespoons fresh lemon or lime juice Salt and pepper
- In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
- If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.
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 lemon 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 lemon 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 persimmon salsa.
Fuyu Persimmon Salad
Serves 6
This salad lends itself to your own interpretation; if you have pomegranate arils, add them for color, if you would like to switch out the cheese, goat, or diced fresh mozzarella will work well here.
1/4 cup rice vinegar 2 tablespoons apple cider or juice 2 tablespoons honey 1 tablespoon Dijon mustard ¼ cup finely chopped leek using only the white part 2/3 cup vegetable oil Salt and pepper One Salanova, washed, spun dry and chopped. 3 Fuyu persimmons, peeled, pitted, and thinly sliced. 2 Bosc pears, or 2 Granny Smith apples, cored, and thinly sliced. 1 cup toasted pecans. 1 cup crumbled gorgonzola.
- In a small bowl, whisk together the vinegar, apple cider, honey, mustard, onion, and oil. Season with salt and pepper. The dressing will keep in the refrigerator for up to 1 week.
- In a salad bowl, combine the Salanova, persimmons, pears (or apples) and toss with some of the dressing.
- Add the pecans and gorgonzola and toss again.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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