Farmer’s Market Box November 7th, 2024
This week’s local produce and featured farms:
- Heirloom Mix Tomatoes – Tutti Frutti Farm
- Black Kale – Tamai Family Farms
- Baby Broccoli – Fresno Evergreen
- Lettuce Salanova Mix – The Garden Of
- Spring Red Onions – Schaner Farms
- Rainbow Bunch Carrots – The Garden Of
- Shishito Peppers – Weiser Family Farms
- Purple Daikon Radish – Weiser Family Farms
- Kabocha Squash – Her Produce
- Pomegranate – Country Rhodes Farms
- Gala Apples – Cuyama Orchards
Farmer’s Market Box Recipes
Fall Salad with Roasted Kabocha Squash and Apple Cider Vinaigrette
Serves 6
For the Squash 6 cups peeled and cut into 3/4-inch dice Kabocha squash 1/3 cup extra virgin olive oil 1 tablespoon pure maple syrup salt and freshly ground black pepper
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- Combine the squash, oil, and maple syrup. Season liberally with salt and pepper and roast for 20 to 30 minutes until the squash is tender. Cool the squash and store in the refrigerator for up to 3 days or freeze for up to 2 months.
For the Salad and Dressing 2 Salanova Lettuces, washed, spun dry and chopped 1/4 apple cider 1/4 cup rice vinegar 1/4 cup sugar 2 tablespoons Dijon mustard 1/2 to 2/3 cup vegetable oil Salt and pepper Roasted squash (see above) ½ cup pomegranate arils 1/2 cup toasted pecans 1 cup crumbled blue cheese
- Put the salad greens into a salad bowl. Whisk together the cider, vinegar, sugar, mustard, and olive oil. Season with salt and pepper. Dress the salad, plate the salad, and garnish each plate with roasted squash, pomegranate arils, pecans, and blue cheese.
Roasted Kabocha Squash Soup with Crispy Prosciutto
Serves 6 to 8
1/4 cup extra virgin olive oil 1 cup finely chopped spring onion 1 cup finely chopped peeled and cored Gala apple (1 large apple) 2 teaspoon dried thyme 1/4 teaspoon dried ginger 6 to 7 cups peeled Kabocha squash cut into 1-inch pieces 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 cups chicken or vegetable broth 1 cup heavy cream
- Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment, or aluminum foil.
- In a large bowl, combine the oil, onion, apple, thyme, ginger, squash, salt, and pepper, tossing to coat. Spread onto the baking sheet in a single layer. Roast for 20 to 30 minutes until the vegetables are softened.
- In a stock pot, add the broth and the vegetables and bring to a boil. Puree with an immersion blender. Season with salt and pepper.
- (At this point, the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding)
- Add the cream, and heat to serving temperature, and serve garnished with crispy prosciutto. If you decide to omit the cream, add a bit more broth to the soup.
Crispy Prosciutto 3 tablespoons unsalted butter 1/4 pound thinly sliced prosciutto
- Melt the butter in a skillet, add the prosciutto and cook until crispy. Drain on paper towels.
- The prosciutto can be stored in the refrigerator in a zip-lock bag for 3 days. Re-crisp before serving.
Farfalle with Roasted Squash and Kale
Serves 6
6 cups kabocha squash peeled, seeded, and cut into bite-sized chunks 2 spring onions, cut into 1-inch chunks 1 bunch kale, tough stems removed, washed, spun dry, cut into 1/2-inch ribbons 1/3 tightly packed cup fresh basil leaves, torn 16 large fresh sage leaves, torn 5 large garlic cloves, coarse chopped 1/2 cup extra-virgin olive oil 1/4 teaspoon red pepper flakes 1 tight-packed tablespoon brown sugar Salt and fresh-ground black pepper 1 pound farfalle, cooked 3 minutes short of al dente 1/2 cup half-and-half 1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese
- Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
- In a large bowl, combine the squash, onion chard, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
- Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.
Kale Salad with Spring Onion Dressing
Serves 4
1 bunch kale, tough stems removed, cut into 1-inch pieces 1/4 cup mayonnaise 1/4 cup Greek Style yogurt 2 tablespoons lemon juice 1 tablespoon Worcestershire 1 teaspoon Dijon mustard ½ cup finely chopped spring onion 2 garlic cloves, minced 1/2 cup grated Parmigiano Reggiano 1 teaspoon grated lemon zest Salt and pepper 2 cups garlic croutons, homemade or store bought
- Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
- In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, onion, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
- Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.
Baby Broccoli Frittata
Serves 4
3 tablespoons extra virgin olive oil 2 garlic cloves, minced ½ pound baby broccoli, coarsely chopped Salt and pepper 8 large eggs 1/4 cup freshly grated Parmigiano Reggiano cheese 4 ounces fresh mozzarella cheese, cut into 1/2-inch slices
- Preheat the oven to 350 degrees.
- In a large non-stick, ovenproof skillet, heat the oil, add the garlic, swirl in the pan for 30 seconds, till fragrant, add broccoli, sautéing for 2 to 3 minutes.
- In a large bowl, whisk together the eggs, salt, pepper, and cheese.
- Pour the mixture over the broccoli in the skillet, and lift up the eggs, so that the eggs will coat the bottom of the pan.
- Spread the mozzarella over the top of the eggs, and bake for 5 to 6 minutes, until the eggs are set.
- Remove from the oven, allow to rest 5 minutes, before cutting into wedges.
Blistered Shishito Peppers with Sriracha Sauce
Serves 2 to 4
1-pound Shishito peppers, washed and patted dry Extra virgin olive oil (about 1/4 cup) Coarse salt
- In a bowl, combine the peppers, oil, and some salt, and toss to coat with the oil.
- Preheat a heavy-duty skillet over medium high heat. When a droplet of water steams, add the peppers, and cool for 3 minutes until the underside is blistered.
- Turn and cook until the peppers are blistered on all sides. Sprinkle with more coarse salt and serve immediately.
For the Sauce 1 cup Greek Style yogurt 1 tablespoon Sriracha 1 teaspoon Dijon mustard Freshly ground black pepper
- In a bowl, whisk together the ingredients. Refrigerate for up to 4 days.
Veggie Yakisoba
Serves 6
3 tablespoons oyster sauce 3 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon hoisin sauce ¼ teaspoon black pepper 2 tablespoons sesame oil 1 tablespoon vegetable or canola oil 3 garlic cloves, minced 1 ½ teaspoons grated ginger 2 cups julienne rainbow carrots 2 cups baby broccoli, chopped 1 cup kale, tough stems removed, and finely chopped 1 cup thinly sliced spring onions, using the white and tender green parts ½ pound fresh yakisoba noodles, or ½ pound cooked linguine
- In a mixing bowl, combine the oyster sauce, soy sauce, Worcestershire, hoisin, and pepper. Set aside.
- Heat a wok or large skillet, add the oils, and sauté the garlic and ginger for 30 seconds until fragrant.
- Add the carrots and broccoli and stir fry for 3 to 4 minutes, until the carrots begin to soften.
- Add the kale and sauté for another 2 to 3 minutes until the kale becomes wilted.
- Add the onions, and noodles, and toss to combine.
- Add the sauce, and simmer for 2 to 3 minutes, until the noodles are heated through, and the vegetables are covered. Serve hot.
- Cook’s Note: If you have leftover cooked protein like rotisserie chicken, you can add 2 cups to the stir fry.
Daikon Oven Fries
Serves 4
¼ cup vegetable oil ½ teaspoons chili paste like Sambal Oelek 2 tablespoons Tamari or soy sauce 1 teaspoon grated ginger 1 tablespoon brown sugar ½ teaspoon salt 1 bunch purple daikon, peeled, and cut into ¼-inch thick “fries”
- Preheat the oven to 400 degrees, and line baking sheets with aluminum foil, silicone, or parchment.
- In a large bowl, combine the oil, chili paste, soy sauce, ginger, sugar, and salt.
- Add the daikon and toss to coat.
- Spread the mixture onto the baking sheets and roast for 35 minutes, until they are golden brown.
- Transfer to paper toweling to drain and serve.
Tomato Tart
Serves 6
One unbaked tart dough or Puff pastry sheet 1/4 cup grated Parmigiano Reggiano 2-3 ripe heirloom tomatoes 2 tablespoons olive oil salt and freshly ground pepper two tablespoons chopped marjoram and thyme 8 ounces goat cheese, sliced into 1/2-inch rounds 1 1/2 tablespoons honey 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with non-stick cooking spray.
- Roll out the dough and press into the tart pan.
- Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit for a few minutes to dry out.
- Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top.
- Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top.
- Add some more fresh herbs, then drizzle with some honey.
- Sprinkle with 1/2 cup of Parmigiano.
- Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
- Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right. Serve the tart at room temperature.
Heirloom Tomato and Zucchini Gratin
Serves 4 to 6
4 zucchinis, ends trimmed and sliced 1/2-inch thick lengthwise 3 heirloom tomatoes, cored, and thinly sliced Salt and pepper 1/3 cup extra virgin olive oil 1 cup fresh breadcrumbs 1/2 cup grated Parmigiano Reggiano 1/2 cup shredded Gruyere 1/4 cup finely chopped herbs (basil is stellar here) 3 tablespoons melted unsalted butter
- Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Arrange the zucchini in the baking dish, sprinkle with salt and pepper, top with the tomatoes, and sprinkle liberally with salt and pepper. Pour the oil over the top of the vegetables.
- In a mixing bowl, mix the crumbs, cheeses, herbs, and butter, until moistened.
- Spread over the top of the vegetables, bake for 35 to 40 minutes, until the vegetables are tender, and the crumbs are nicely browned. Allow to rest for 5 to 10 minutes before serving.
Pork Chops with Apples and Sage
Serves 4
3 small Gala apples 4 bone-in rib-cut pork chops (about 1 inch thick) Salt and pepper 2 tablespoons canola oil 4 slices thick-cut bacon, chopped 2 sprigs sage 1 cup sliced spring onion 2 teaspoons all-purpose flour 1 cup apple cider 2 tablespoons Dijon mustard
- Preheat oven to 400°F. Cut 2 apples in half; set aside. Cut the remaining apple into thin slices; cover lightly with plastic wrap and set aside. Season pork chops evenly with salt and pepper.
- Heat oil in a large oven-safe skillet, cook pork chops, undisturbed, until browned on one side, 3 to 4 minutes. Transfer pork chops, browned side up, to a large plate; set aside.
- Wipe the skillet and add bacon. Cook, stirring occasionally, until rendered and crisp, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate, reserving drippings in skillet; set aside.
- Return skillet with drippings to medium-high. Add sage and halved apples, cut sides down; cook, undisturbed, until sage is crisp, 1 to 2 minutes. Transfer sage to plate with bacon. Add sliced apple and onions to skillet with halved apples. Cook, stirring often, until shallots are softened, 3 to 5 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Add apple cider and mustard. Cook, stirring constantly, until sauce is thickened and smooth, 2 to 3 minutes. Remove from heat.
- Place pork chops, browned side up, in skillet, nestling apple halves between pork chops. Sprinkle with bacon. Transfer skillet to preheated oven; bake until a thermometer inserted into thickest portion of pork registers 140°F, 10 to 15 minutes. Remove from oven; season to taste with salt. Garnish with crisped sage.
Slow Cooker Chicken with Apples
Serves 4 to 6
¼ cup (1/2 stick) unsalted butter 5 Gala apples, peeled, cored, and cut into 8 wedges 2 medium red onions, cut into half moons 2 teaspoons dried thyme 2 tablespoons Dijon mustard ¼ cup firmly packed light brown sugar 1 1/2 cups apple cider 2 chicken bouillon cubes or 2 teaspoons Better than Bouillon chicken base 8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces 8 chicken breast halves, skin and bones removed ½ teaspoon freshly ground black pepper ½ cup heavy cream ½ cup finely chopped Italian parsley
- In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
- Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though, and the apples are tender. Stir in the cream, reserved bacon, and parsley, and serve on the warm setting.
Caramel Apple French Toast
Serves 6 to 8
For the Sauce 1/2 cup (1 stick) unsalted butter 2 cups firmly packed light brown sugar 2 cups heavy cream
- Melt the butter in a medium-sized saucepan or saucier over medium-high heat. Stir in the brown sugar and continue stirring until it dissolves. Add the cream and cook, stirring constantly, until the sauce boils.
- Coat the inside of two 9-inch pie plates, with non-stick cooking spray. Pour a layer of the sauce over the bottom of the pie plates and set aside. Set the remaining sauce aside, or cool cover and refrigerate.
For the French Toast 4 Gala apples, peeled, cored, and thinly sliced 8 cups torn egg bread or good quality white bread 6 large eggs 2 cups heavy cream 1/4 cup sugar mixed with 2 teaspoons ground cinnamon 1 tablespoon vanilla paste or extract
- Arrange the apples on the caramel sauce, in a decorative pattern.
- Put the bread in a large bowl.
- In a medium-size bowl, beat together the eggs, cream, cinnamon-sugar, and vanilla. Pour over the bread and mix well.
- Pour the bread mixture carefully over the apples in the pans dividing it evenly. At this point you can cover the French toast and refrigerate for up to 24 hours. Remove from the refrigerator at least 30 minutes before baking.
- Preheat the oven to 350° bake until puffed and golden, 45 to 55 minutes
- Let rest for 5 minutes, then turn out onto serving platters and pour the remaining warm sauce over the French toast and serve.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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