Farmer’s Market Box April 4th, 2024
This week’s local produce and featured farms:
- Nagami Kumquats – Rancho La Paz
- Rainbow Chard – Fresno Evergreen
- Broccolini – JR Organics
- Japanese Sweet Potatoes – Milliken Family Farms
- Torpedo Red Onions – Tutti Frutti Farm
- Orange Carrots –Dacquisto Family Farms
- Fuji Apples – Cuyama Orchards
- Root Turnips – JR Organics
- Squash Zucchini – JR Organics
- Meyer Lemons – Rancho Del Sol
- Cara Cara Oranges – Rancho Del Sol
Farmer’s Market Box Recipes
Roasted Japanese Sweet Potatoes and Apples with Miso Maple Butter
Serves 4
1-pound Japanese Sweet Potatoes, scrubbed, and cut into 1-inch chunks 1 pound Fuji apples, cored and cut into wedges. 1/2 cup unsalted butter, melted. ¼ cup vegetable oil 3 tablespoons white miso ¼ cup maple syrup 2 red torpedo onions finely chopped or garnish.
- Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
- In a large bowl, whisk together the butter, oil, miso, and maple syrup. Toss the potatoes and apples in the mixture until coated.
- Spread the mixture onto the prepared baking sheets.
- Roast for 35 to 45 minutes, the vegetables and fruits should be tender.
- Transfer the contents of the baking sheet to serving bowl, and garnish with the onions.
Orange Glazed Japanese Sweet Potatoes and Turnips
Serves 4
1-pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks 1 bunch turnips, peeled, and cut into 1-inch chunks 1/4 cup unsalted butter ¼ cup vegetable oil 1/3 cup honey 1/2 cup Cara Cara orange juice 1 teaspoon ground ginger 1/4 cup chopped red torpedo onions.
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a saucepan, melt the butter, add the oil, honey, orange juice and ginger.
- Put the potatoes and turnips into the prepared pan, and pour the orange sauce over the potatoes, turning to coat them.
- Roast for 45 to 50 minutes, until the potatoes are tender.
- Remove from the oven, and garnish with onions before serving.
Bourbon Glazed Carrots
Serves 4
4 tablespoons unsalted butter, divided 1 bunch carrots, peeled and sliced on a diagonal into 1/2-inch-thick discs. 1/4 cup bourbon 1/4 cup packed light brown sugar. 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper. Coarsely chopped fresh parsley leaves, for garnish
- Melt 2 tablespoons of the butter in a wide, high-sided skillet over medium-high heat.
- Add the carrots and cook, stirring occasionally, until the carrots start to soften, about 5 minutes. Transfer to a plate; set aside.
- Add the bourbon into the pan and cook for about 30 seconds. Stir in the remaining 2 tablespoons butter, brown sugar, salt, and pepper.
- Bring to a boil and cook until the glaze begins to thicken, 2 to 3 minutes.
- Add the reserved carrots and stir to coat with the glaze.
- Continue cooking until the carrots are tender and the glaze is thickened, about 5 minutes. Sprinkle with parsley if using and serve immediately.
Braised Carrots with Dill
Serves 4
3 tablespoons unsalted butter 1 bunch carrots, tops r, and cut into 1-inch lengths. 1/4 cup chicken or vegetable broth 1 tablespoon sherry vinegar 1 teaspoon firmly packed light brown sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon chopped fresh dill.
- In a large skillet, melt the butter over medium heat and swirl to coat the pan. Add the carrots and stir to coat.
- Add the broth, vinegar, sugar, salt, and pepper, and bring to a simmer. Reduce the heat to low, cover, and braise until the carrots are crisp-tender, about 10 minutes.
- Uncover the pan, increase the heat to medium-high, and cook, stirring frequently, until the sauce thickens to a syrup consistency and the carrots are tender, 3 to 5 minutes.
- Taste and adjust the seasoning. Remove the pan from the heat and toss in the dill and serve.
Mashed Turnips
Serves 4
1-pound turnips, scrubbed, stem and root ends trimmed, and cut into quarters (remove the tops and save for recipe below) 3 tablespoons unsalted butter 2 to 3 tablespoons milk, or cream 1/4 cup grated Parmigiano Reggiano cheese. Salt and pepper
- Put the turnips into water to cover, bring to a boil, and simmer for 15 minutes until tender.
- Drain thoroughly.
- Add the butter and mash the turnips, adding a bit of milk or cream to make a creamy mash.
- Add the cheese, season with salt and pepper and serve.
Pancetta Turnip Greens
Serves 4
2 tablespoons extra virgin olive oil 1/4-pound pancetta cut into 1/2-inch dice 1 large onion, finely diced. 1 bunch turnip greens, washed, spun dry tough stems removed, and sliced into 1/2-inch ribbons. Salt and pepper 2 tablespoons fresh lemon juice
- In a Dutch oven, heat the oil, add the pancetta, and sauté until the pancetta is crispy.
- Add the onion and cook until the onion is translucent.
- Add the greens, season with salt and pepper and sauté until the greens are wilted.
- Season with salt and pepper and serve.
- Cook’s Note: This dish is a great contorno or side dish in southern Italy—You can make the greens into soup by adding 6 cups of chicken or vegetable broth, toss in some cooked small pasta, and a Parmigiano rind for flavor. These greens are also delicious as a topping for crostini with a bit of burrata or ricotta Salata.
Chicken Apple Salad with Apple Cider Dressing
Serves 6 to 8
Apple Cider Dressing 1 1/3 cups vegetable oil 1/2 cup apple juice or cider 2 tablespoons fresh lemon juice 1 1/2 teaspoons salt 1 teaspoon celery seeds 1/4 teaspoon dry mustard Pinch of cayenne pepper In a medium-size bowl, whisk the dressing ingredients until blended.
Salad 4 cups bite-size pieces of cooked chicken cut into bite-size pieces. 4 ribs celery, finely chopped. 2/3 cup golden raisins 1/4 cup finely chopped red torpedo onion. 3 Fuji apples, cored and cut into 1/2-inch dice 8 cups mixed field greens of your choice 1 1/2 cups chopped pecans.
- To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
- When ready to serve, place the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.
Apple Pecan Cake
Serves 6 to 8
This is a great snack cake, but you can dress it up with cream cheese frosting, or you can bake it in a 1/2 sheet pan (same amount of time) then cut into squares serve warm with vanilla ice cream and caramel sauce.
1 pound (4 sticks) unsalted butter, softened 2 cups sugar 4 large eggs 3 cups unbleached all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 5 apples, peeled, cored, and finely chopped. 1 cup chopped pecans. 1 tablespoon vanilla paste or extract
- Preheat the oven to 350°F. Coat 13 by 9-inch pan with nonstick cooking spray. (or a 1/2 sheet pan)
- With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
- Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 40 to 50 minutes.
- Set the pan on a rack to cool.
Zucchini Fritters
Serves 4-6
1 pound zucchini, scrubbed, and coarsely grated Salt 2 large eggs, beaten 1 1/2 cups breadcrumbs 1 cup grated Parmigiano Reggiano 1 garlic clove, minced 1 torpedo onion, finely chopped, using the red part only. Salt and pepper Oil for frying.
- Put the squash into a colander and sprinkle with the salt. Let sit for 10 minutes. Squeeze out the moisture, and transfer to a bowl.
- Add the egg, breadcrumbs, Parmigiano, garlic, and onion to the squash. Season with salt and pepper.
- Heat 1/2 inch of oil in a large skillet, form the zucchini mixture into 1 to 2-inch patties, and fry on one side till golden brown, turn and fry on the other side till golden brown. Drain on paper toweling and serve warm. These can be kept warm in a 250-degree oven for up to 1 hour.
Pasta Carbonara with Zucchini
Serves 6
1/4 cup extra virgin olive oil 1 garlic clove, minced. 2 medium zucchinis, ends trimmed and cut into 1/2-inch dice. 5 large egg yolks 1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish. 1/4 cup freshly ground black pepper. 1 pound spaghetti, or bucatini
- In a large skillet, heat the oil, sauté the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
- In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
- Bring 8-quarts of salted water to boil in a Pasta Pentola (stock pot) and cook the pasta 2 to 3 minutes short of al dente.
- When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
- Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.
Tuscan Beans and Greens
Serves 4
3 tablespoons extra virgin olive oil, plus more for serving. 4 garlic cloves, minced. 1 tablespoon finely chopped rosemary. 1 bunch rainbow chard, tough stems removed, and leaves chopped 1/2-inch wide. One 14.5-ounce can chopped tomatoes and their juices Two 14.5-ounce cans cannellini or small white beans (your preference) 1 cup chicken or vegetable broth Salt and pepper
- In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
- Add the kale, and sauté until the kale is wilted. Season with salt and pepper.
- Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper. Serve drizzled with extra virgin olive.
Swiss Chard Frittata
Serves 6
1 bunch rainbow chard, tough stems removed, and chopped (about 4 cups)
3 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 torpedo onion thinly sliced, using the red and tender green parts
2 garlic cloves, thinly sliced.
2 teaspoons finely grated lemon zest
Pinch red pepper flakes
Salt and pepper
10 large eggs, beaten to blend.
1/4 cup finely chopped basil.
1 cup crumbled goat cheese
2 tablespoons freshly grated Parmesan
- Preheat oven to 350 degrees.
- Heat the oil and butter in a 10-12-inch ovenproof skillet (cast iron is great) Add the leek, garlic, lemon zest, and red pepper flakes, sauté for 2 to 3 minutes to soften the leek. Add the chard season with salt and pepper and cook until most of the liquid in the pan has evaporated.
- In a mixing bowl, whisk together the eggs, basil, and goat cheese. Pour over the chard, stirring and scraping down the sides until the edges are beginning to set (think soft scrambled eggs)
- Sprinkle with the Parmigiano, transfer the skillet to the oven, and bake until set 10 to 12 minutes, until the eggs are puffed, and the center is set. Let the frittata rest for 5 minutes before cutting into wedges and serving.
Erbazzone
Serves 6
This is a traditional Swiss chard and ricotta pie from the Emilia Romagna region.
2 tablespoons unsalted butter 3 garlic cloves, minced 1 bunch rainbow chard, tough stems removed, and chopped 1 teaspoon salt 1/8 teaspoon freshly grated nutmeg Freshly ground black pepper to taste or Tabasco 2 cups whole milk ricotta, well drained 3 large eggs, beaten 1 cup shredded whole milk mozzarella 1 cup freshly grated Parmigiano Reggiano 1 package puff pastry, thawed, but kept chilled 1/2 cup flour for rolling. One large egg mixed with 2 tablespoons heavy cream.
- Preheat the oven to 400 degrees and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
- In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the chard, sauté until the chard is wilted and season with salt, nutmeg, and pepper.
- Cool slightly and put into a large mixing bowl. Add the ricotta, eggs, mozzarella, and the Parmigiano. Season with additional salt and pepper if needed.
- Roll out both pieces of the puff pastry into a 14-inch square.
- Drape one of the pieces over the spring form pan and fill with the spinach filling.
- Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
- Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie)
- Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, or air fryer, not microwave.
Panna Cotta with Prosecco Kumquat Sauce
Serves 6
1 1/2 cups Prosecco 1/3 cup honey 1/3 cup granulated sugar 2 slices peeled fresh ginger. 1 cinnamon stick 1 teaspoon vanilla paste or extract 1/2-pound kumquats, thinly sliced and seeded
- In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil.
- Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
- Serve over ice cream, cake, or panna cotta.
Vanilla Panna Cotta 1 1/2 teaspoons unflavored gelatin 2 tablespoons cold water 3 cups heavy whipping cream 1/2 cup sugar Pinch of salt 1 1/2 teaspoons vanilla paste or extract 1 cup sour cream
- Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
- Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
- Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4-ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with kumquat syrup.
Broccolini with Pasta and Sausage
Serves 4 to 6
1/2-pound bulk Italian sausage 2 tablespoons extra virgin olive oil 2 garlic cloves, minced. Pinch red pepper flakes 1 bunch broccolini, chopped. 1/4 cup chicken or vegetable broth 1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water. 1/2 cup grated Parmigiano Reggiano
- In a large skillet, cook the sausage, breaking up any large pieces, until it is no longer pink. Transfer to a plate, wipe out the pan, add the oil, swirl the garlic and red pepper flakes in the pan, add the broccolini to the pan with the broth, and simmer for 2 to 3 minutes, until the broccolini is tender. Add the sausage to the pan, and season with salt and pepper.
- When the pasta is cooked, add it to the skillet, tossing to coat, adding pasta water to create a creamy sauce.
- Add 1/2 of the cheese and continue to toss until the sauce is creamy. Serve the pasta garnished with the remaining cheese.
- Cook’s Note: Citrus is waxed for shipment, make sure to scrub your citrus with a vegetable brush under hot water to remove the wax from the peel, otherwise, the wax will go right into your dishes along with the zest.
Broccolini with Gremolata
Serves 2
1 bunch broccolini, chopped 3 tablespoons extra virgin olive oil 2 garlic cloves, minced Grated zest of 1 tangerine 1 tablespoon grated Oro Blanco zest Salt and pepper 1/4 cup finely chopped parsley.
- Steam the broccolini for 2 to 3 minutes until crisp/tender. Heat the oil add the garlic and zests, and swirl for 1 minute.
- Add the broccolini and toss to coat. Season with salt and pepper, add the parsley, and serve.
Orange Glazed Chicken
Serves 6
6 chicken breasts, skin and bones removed Salt and pepper 2 tablespoons extra virgin olive oil 1/4 cup finely chopped torpedo red onion 1 garlic clove, minced 1/4 cup maple syrup 3 tablespoons orange juice 2 teaspoons Dijon mustard 1 teaspoon grated orange zest 1/2 teaspoon dried thyme 1 Cara Cara orange, peel and pith removed; sliced 1/2-inch thick.
- Sprinkle the chicken with salt and pepper. Heat the oil in a skillet and brown the chicken on both sides (about 3 minutes per side) Remove to a plate, add the onion and garlic to the pan, and sauté for 1 minute. Add the remaining ingredients and whisk to blend. Add the chicken back to the pan, and simmer for 5 to 6 minutes, until the chicken is cooked through, and the sauce is reduced.
- Serve the chicken in a pool of sauce garnished with sliced oranges.
Orange Upside Down Cake with Whipped Cream
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 Cara Cara 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 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.
Swordfish Sicilian Style
Serves 6
2 1/2 pounds Swordfish filets, cut 1/2-inch thick. 1/3 cup Olive Oil 1/4 cup Meyer lemon juice 2 teaspoons grated Meyer lemon zest. 1/3 cup finely chopped Italian Parsley 3 garlic cloves, minced. 2 tablespoons finely chopped oregano. 3 tablespoons capers, drained and chopped.
- Preheat the oven to 400 degrees. Lay the fish in a 13-by-9-inch baking dish.
- In a small bowl, whisk together the oil, lemon juice, zest, parsley, garlic, oregano, and capers.
- Pour the mixture over the fish, and roast for 7 to 10 minutes, until the swordfish is opaque and registers 155 on an instant read meat thermometer.
- Allow the fish to rest for 5 minutes before serving.
Baked Ricotta with Meyer Lemon
Serves 4 to 6 as an appetizer
This is a super simple appetizer to serve, mix it up ahead then pop it into the oven. Any leftovers can be stirred into scrambled eggs.
2 cups whole milk ricotta Grated zest of 1 Meyer lemon 2 tablespoons Meyer lemon juice 3 garlic cloves, minced 1/3 cup finely chopped chives 1/2 teaspoon salt Freshly ground black pepper 1/4 cup extra-virgin olive oil Toasted baguette slices, or plain crackers
- Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
- In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt, and a generous grind of pepper.
- Taste for seasoning.
- Spread into the prepared dish, and drizzle with olive oil.
- Bake for 20 minutes, until warmed through. Serve with toasted baguette slices, or plain crackers.
Meyer Lemon Tiramisu
Serves 8 to 10
For the Lemon Curd 1 cup sugar 6 large eggs 1/2 cup fresh lemon 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 lemon curd comes to a boil.
- Remove from the heat and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
- The lemon curd will keep in the refrigerator for up to 5 days or frozen for up to 3 months.
- If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups.
For the Mascarpone crème 3 cups heavy cream 1/2 cup sugar 1 1/2 cups mascarpone cheese
- In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
- Add the mascarpone and beat together until blended. Refrigerate until ready to use.
For the Limoncello Brushing Liquid 1 cup Limoncello 1/3 cup water
- Blend together the Limoncello and water and set aside.
Assembly
4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe).
Mascarpone crème (see previous recipe).
Limoncello brushing liquid.
- Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
- Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
- Cover and refrigerate overnight. Serve chilled.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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