Farmer’s Market Box December 19th, 2024
This week’s local produce and featured farms:
- Pomegranate – Country Rhodes Farms
- Herbs Arugula – JR Organics
- Black Kale – Tamai Family Farms
- Purple Haze Carrots – Weiser Family Farms
- Satsuma Tangerines – Polito Family Farms
- Root Sunchokes – Weiser Family Farms
- Red Beets – Tamai Family Farms
- Broccolini – Two Peas in a Pod
- Spring Onion – Schaner Farms
- Meyer Lemons – Rancho Del Sol Organics
- Red Kuri Squash – Tutti Frutti Farm
Farmer’s Market Box Recipes
Beet Carpaccio with Arugula and Pomegranate Vinaigrette
Serves 6
1 bunch red beets, tops removed, and scrubbed 1 bunch arugula, washed and spun dry ¼ cup pomegranate juice ¼ cup rice vinegar 1 tablespoon Dijon mustard 2 teaspoons honey ½ cup vegetable oil Salt and pepper 2 tangerines, peeled and segmented for garnish ½ cup pomegranate arils for garnish
- Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, or parchment.
- Put the beets onto the baking sheet and cover with aluminum foil.
- Roast for 50 to 60 minutes until the beets are tender.
- When the beets are cool enough to handle, slip the skins off and slice the beets, ¼-inch thick, and set aside.
- Put the arugula into a salad bowl.
- In a mixing bowl, whisk together the juice, vinegar, mustard, honey, and oil. Season with salt and pepper.
- Toss the arugula with some of the vinaigrette. Plate the salad.
- Arrange the beets over the arugula, garnish the plate with tangerine segments, and sprinkle with the pomegranate arils. Drizzle with the remaining dressing and serve.
Baked Brie with Pomegranate and Walnuts
Serves 6
This is a great appetizer and can be made ahead of time, then popped into the oven.
One 6- to 8-inch wheel Brie (leave the rind on) 1 sheet frozen puff pastry defrosted and rolled out into a 15-inch square 1 cup pomegranate arils 1/2 cup chopped walnuts or pecans 1 large egg beaten with 2 tablespoons milk, heavy cream, or water Baguette slices for serving
- Place the Brie in the center of the puff pastry.
- Pack the pomegranate arils and the walnuts on top of the brie.
- Bring the opposite corners of the puff pastry towards the center of the Brie and twist together into a decorative knot.
- Do-Ahead: At this point, cover or slip into a 2-gallon zipper-top plastic bag and refrigerate for at least 1 hour so the puff pastry will relax and up to 24 hours or freeze for up to 6 weeks. Defrost overnight in the refrigerator before continuing.
- Preheat the oven to 350°F and place the Brie on a cookie sheet lined with a silicone liner, parchment paper, or aluminum foil.
- Bake until the crust is golden, 35 to 45 minutes. Remove from the oven and let it rest for 15 minutes before serving with baguette slices.
Farfalle with Roasted Squash and Kale
Serves 6
1 red Kuri squash, peeled, seeded, and cut into bite-sized chunks 1 cup spring onion, 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.
Insta-Pot Red Kuri Risotto
Serves 4 to 6
1/4 cup4 tablespoons unsalted butter 1/2 cup finely chopped sweet onion, such as Vidalia 2 cups chopped red Kuri squash peeled and cut into 1/2-inch pieces 1 1/2 cups Carnaroli, Arborio or Vialone medium grain rice 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth 3 1/2 cups chicken broth 2 tablespoons extra-virgin olive oil 1/4 cup packed sage leaves, thinly sliced 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Melt 2 tablespoons of the butter in the pressure cooker or Insta-Pot over medium high heat, add the onion and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
- Add the rice and stir to coat the grains.
- Add the wine and bring to a boil.
- Pour in the broth and stir to combine.
- Lock the lid in place and cook at high pressure for 7 minutes.
- While the risotto is cooking, heat the oil in a small skillet over medium-high heat.
- Fry the sage until it is crispy, this should take about 5 minutes. Remove the sage from the oil and drain on paper towels.
- When the risotto is cooked, quick release the pressure, remove the lid, and tilt the pot away from you to avoid the escaping steam. Stir in the remaining 2 tablespoons of butter and the Parmigiano. Spoon the risotto onto plates, and sprinkle with the fried sage leaves.
- Cook’s Note: If you would like to make this on the stove top you will need 4 1/2 to 5 cups of broth.
- At step #4, add ladles-full of broth, stirring after each addition, waiting till the broth is almost evaporated. Continue to add broth until the rice is al dente. Add the butter and cheese when the rice is al dente.
Kale Caesar 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 1/3 cup chopped spring onion 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 mayonnaise, yogurt, lemon juice, Worcestershire, mustard, onion, 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.
Tangerine Chicken
Serves 4 to 6
This is delicious either hot or at room temperature for a picnic. You will need an oven-proof skillet, cast iron works well here.
1 cup tangerine juice 2 1/2 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons honey 2 teaspoons cornstarch 2 1/2 pounds chicken parts, thighs and drumsticks work well here (you’ll need about 8 pieces) salt and freshly ground pepper 2 tablespoons vegetable oil 3 garlic cloves, minced 1 teaspoon grated ginger 1/2 cup finely chopped tangerine peel 2 spring onions, finely chopped
- Preheat the oven to 400 degrees.
- In a mixing bowl, whisk together the juice, vinegar, soy sauce, honey, and cornstarch. Set aside.
- Season the chicken liberally with salt and pepper.
- Heat the oil in an oven-proof skillet over medium high heat and brown the chicken on all sides. When the chicken is browned, remove to a plate, reduce the heat to medium add the garlic, ginger, and tangerine peel, and sauté for 1 minute. Add the sauce and bring to a boil. Return the chicken pieces to the skillet, turning in the sauce. Roast for 15 to 20 minutes, until the chicken registers 165 degrees on an instant read meat thermometer. Sprinkle with the onions and serve.
Tangerine Cosmo
Serves 4
1/2 cup tangerine juice 1/4 cup fresh lime juice 1/3 cup cranberry juice 1 cup vodka Ice
- In a large pitcher, combine the ingredients, fill the pitcher with ice, and stir to blend
Tangerine Margaritas
Serves 4 to 6
Lime wedges Coarse salt 1 cup gold tequila 3/4 cup fresh lime juice 3/4 cup fresh tangerine juice 1/4 cup orange liqueur Ice
- Rub the cut side of the lime on the outside rim of an on-the-rocks glass and dip the rim into coarse salt.
- Put the tequila, lime juice, tangerine juice, and orange liqueur into a blender. Add ice to fill. Blend the margarita and pour into the prepared glasses to serve.
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 kale, 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 oil.
Broccolini with Caramelized Spring Onion
Serves 2-4
3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 cup thinly sliced spring onion using the white part only 1 bunch broccolini, chopped Salt and pepper
- In a large skillet, melt the butter with the oil. Add the spring onion and cook for 10 to 15 minutes until the onion is golden brown.
- Add the broccolini, and sauté for 5 to 7 minutes, until tender. Season with salt and pepper and serve.
Slow Cooker Tangerine Pudding Cake
Serves 6
2 cups tangerine segments 4 large eggs, separated grated zest of one tangerine 1/3 cup tangerine juice 4 tablespoons butter, softened 1 2/3 cups milk 1 cup sugar 1/3 cup all-purpose flour 1/8 teaspoon salt
- Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
- In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk. In another bowl, stir together the sugar, flour and salt and add egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
Miso Maple Purple Haze Carrots
Serves 4
1/4 cup unsalted butter 2 tablespoons vegetable oil 1/4 cup maple syrup 1 to 2 tablespoons white miso One bunch purple haze carrots trimmed, tops removed, and cut into 1-inch pieces 2 tablespoons chopped spring onions for garnish
- In a skillet, heat together the butter oil, syrup, and miso, whisking till smooth.
- Add the carrots and simmer for 10 minutes, turning frequently to coat the carrots.
- When the carrots are tender, remove from the pan and serve garnished with some chopped torpedo onions.
Sunchoke Bisque
Serves 6
2 tablespoons unsalted butter 1/2 cup spring onion, finely chopped 2 teaspoons finely chopped thyme 3/4-pound sunchokes, scrubbed, and chopped 3 medium Yukon gold potatoes, peeled, and chopped 4 cups chicken or vegetable broth 1/2 cup heavy cream (optional) Salt and pepper 1/4 cup finely chopped chives
- In a Dutch oven, heat the butter, sauté the onion and thyme, until the onion is softened.
- Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
- Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
- Serve the soup garnished with chives.
Sunchoke ‘Hummus’
Serves 4 to 6
1-pound sunchokes scrubbed 1/2 cup extra virgin olive oil 2 tablespoons finely chopped rosemary 4 garlic cloves sliced Salt and pepper
- Put the sunchokes into water to cover and bring to a boil. Boil until tender, about 15 minutes. Drain thorough and put into a food processor.
- While the sunchokes are simmering, in a large skillet, heat the oil, add rosemary and garlic, and sauté until the garlic is translucent and fragrant. Cool a bit.
- Pulse the sunchokes on and off in the food processor to break them up.
- With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed. Season with salt and pepper.
- Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.
Meyer Lemon Semolina Cookies
Makes about 4 dozen
1/2 cup (1 stick) unsalted butter 2 tablespoons extra virgin olive oil 1 cup granulated sugar 1 large egg 1 large egg yolk Grated zest of one Meyer lemon and juice of 1 Meyer lemon 2 tablespoons limoncello 1/2 teaspoon vanilla extract or vanilla paste 2 cups all-purpose flour 2/3 cups semolina 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Granulated sugar for rolling cookies
- In the large bowl of an electric mixer, cream the butter, olive oil, and sugar on medium speed, until fluffy. Beat in the egg, yolk, lemon zest, juice, limoncello and vanilla, until the mixture is combined.
- Beat in the dry ingredients until the dough comes together. It should be soft. Remove from the bowl, flatten into a disk, warp in plastic and chill until firm enough to roll about 1 hour.
- Preheat the oven to 325 degrees. Line baking sheets with silicone liners or parchment, or aluminum foil. Place about 1/2 cup of granulated sugar in a bowl. Roll the dough into 1-inch balls, roll in the sugar, and place on prepared baking sheets, evening spaced about 1-inch apart.
- Bake the cookies for 14 to 16 minutes, until collapsed and crinkled and pale golden brown. Allow the cookies to cool for 1 to 2 minutes, before removing from the baking sheets to wire racks to cool completely.
- Cookies can be stored in an airtight container in a cool dry place for up to 4 days, or frozen for up to 1 month.
Grilled Lemon Herb Chicken Breasts
Serves 6 to 8
1/2 cup extra virgin olive oil 1/3 cup fresh Meyer lemon juice 1 tablespoon dried rosemary 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 cloves garlic, minced 8 skinless, boneless chicken breast halves
- In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking 6 to 8
- Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
- Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
- Variation: Substitute dried oregano or marjoram for rosemary.
Strawberry Lemon Trifle
Serves 6 to 8
For the Lemon Curd 1 cup sugar 6 large eggs 1/2 cup fresh Meyer lemon juice 1/4 cup Limoncello 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, stir in the Limoncello, 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 freeze 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.
Assembly One 1-pound Sara Lee pound cake, defrosted Lemon curd (see recipe above) 3 cups sliced strawberries, plus more for garnish Mascarpone cream (see recipe above)
- Cut the pound cake into ½-inch slices and put them into the bottom of a glass bowl.
- Spread some lemon curd over the pound cake and arrange a layer of raspberries over the lemon curd.
- Spread a layer of whipped cream over the raspberries.
- Continue to layer the pound cake, lemon curd, raspberries, and whipped cream, ending with the whipped cream.
- Cover and refrigerate for at least 12 hours and up to 36 hours.
- Cook’s Note: This can also be made in a13-by-9-inch pan for easier serving, but the glass bowl is visually more attractive on a dinner table.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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