Farmer’s Market Box January 2nd, 2025

This week’s local produce and featured farms:

• Satina Potatoes – Weiser Family Farms
• Cocktail Grapefruit – Rancho Del Sol Organics
• Rhubarb – Mendoza Farm
• Spinach – JR Organics
• Chicory Castelfranco – Weiser Family Farms
• Sugar Snap Peas – Tutti Frutti Farm
• Celery Root – Milliken Family Farms
• Broccolini – Two Peas in a Pod
• Spring Onions – Schaner Farms
• Orange Carrots – Schaner Farms
• Daisy Tangerines – Murray Family Farms

Farmer’s Market Box Recipes

Bacon Wrapped Spinach Quiche

Makes about 12

12 slices thick cut bacon
2 tablespoons unsalted butter
1 spring onion, thinly sliced
1 bunch spinach, washed, spun dry and chopped
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)

1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
2. Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
3. In a skillet, melt the butter, sauté the onion, for 3 to 4 minutes until it is softened.
4. Add the spinach, season with salt and pepper, and nutmeg. Sauté until the spinach is wilted.
5. Transfer to a bowl and cool completely.
6. In a mixing bowl whisk together the eggs, cream, and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
7. Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.  

Wilted Spinach Salad

Serves 4

One bunch spinach, washed, spun dry and tough stems removed
1 spring onion, thinly sliced
2 hardboiled eggs, chopped
4 strips bacon, cut into ½-inch strips
2 tablespoons brown sugar
1 tablespoon Dijon mustard
¼ cup rice vinegar
Freshly ground black pepper

1. Put the spinach, onion, and eggs into a salad bowl.
2. In a skillet, cook the bacon until it is crisp, remove all but 2 tablespoons of the bacon fat.
3. With the skillet on medium heat, add the brown sugar and mustard, whisking until the sugar is melted.
4. Add the vinegar and bring to a boil.  Taste for seasoning and add freshly ground black pepper. Toss the dressing with the spinach and serve.

Chicken Florentine

Serves 6

For the Spinach
2 tablespoons unsalted butter (or olive oil)
1 garlic clove, minced
1 bunch spinach, washed, spun dry and chopped
Salt and pepper
1/4 teaspoon ground nutmeg

1. In a large skillet, heat the butter, sauté the garlic for 1 minute, add the spinach and cook until wilted. Season with salt, pepper, and nutmeg.
2. Coat the inside of a 9-inch baking dish with non-stick cooking spray and spread the spinach into the bottom of the pan. Set aside.

For the Chicken
2 tablespoons unsalted butter or olive oil
4 chicken breasts, cut into bite sized pieces (you need about 4 cups of chicken---so if you have leftover rotisserie chicken, omit this step, and just cut up the chicken meat)
Salt and pepper

1. Wipe out the skillet and melt the butter. Add the chicken and cook until the chicken is almost cooked through—it may still be light pink in the middle—it will continue to cook in the oven. Remove to a colander set over a bowl and set aside.

For the Sauce
4 tablespoons unsalted butter
1 spring onion, finely chopped
1/3 cup all-purpose flour
4 cups chicken broth
3 tablespoons cream sherry (you can leave this out if you prefer)
Any accumulated juices from the chicken
1/2 cup heavy cream
11/2 cups shredded Gruyere or Jarlsberg cheese

1. In a Dutch oven, or a large saucepan, heat the butter, saute the shallot for 2 to 3 minutes, until softened.
2. Add the flour and cook stirring with a whisk for 2 to 3 minutes.
3. Add the chicken broth and whisk until the mixture comes to a boil.
4. Add the sherry and any accumulated juices from the chicken.
5. Add the heavy cream and remove from the heat. Add 1/2 cup of cheese. If the sauce is really thick, add more broth or cream. Taste for seasoning and add salt or pepper. 
6. Add the chicken back into the sauce and spread on top of the spinach.
7. Sprinkle with the remaining cheese.
8. Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 2 days—this also freezes well for about 2 months.

Chicken and Celery Root Salad

Serves 6

2 large carrots, peeled and shredded
1 large celery root, peeled and shredded
3 cups shredded cooked chicken breast 
2 tangerines, peeled, segmented, and chopped
1/2 cup chopped fresh basil (preferably Thai basil), or cilantro
1 small clove garlic, finely minced
2 tablespoons white vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey
2 tablespoons soy sauce
2 teaspoons sesame seeds
1 1/2 teaspoons grated fresh ginger root
Salt and pepper
¼ cup thinly sliced spring onion for garnish

1. Combine the carrots, celery root, chicken, tangerine, and basil in a large salad bowl.
2. In a small mixing bowl, whisk together the garlic, vinegar, sesame oil, maple syrup, soy sauce, sesame seeds, ginger, salt, and pepper in a jar and shake to combine.
3. Pour the dressing over the salad and toss to combine. Serve garnished with spring onion.

Hemingway Cocktail Slush

Serves 4
Legend has it this daiquiri was served at Havana’s "El Florito Bar" and was a favorite of Ernest Hemingway; they called it Papa’s Poison. 

1/2 cup dark rum
1/4 cup fresh lime juice
1/2 cup cocktail grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice cubes
Maraschino cherries, and lime slices for garnish

1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup, and ice. Blend until pureed.
2. Serve in 4-ounce glasses garnished with cherries and lime slices

Sea Breeze Cocktail

Serves 4

8 ounces Cranberry juice
5 ounces vodka
6 ounces cocktail grapefruit Juice
4 lime wedges
Ice cubes for serving

1. In a pitcher, combine the cranberry juice, vodka, and grapefruit juice. Stir to combine.
2. Fill glasses with ice cubes and pour in the sea breeze mixture. Top with a lime wedge and serve.

Grapefruit Bars

Makes about 16

1/2 cup toasted slivered almonds
2 1/3 cups all-purpose flour, divided
1/2 cup powdered sugar, plus additional for garnish
1 tablespoon grapefruit zest
1 cup cold salted butter, cut into small cubes
6 large eggs
2 1/4 cups granulated sugar
3/4 cup fresh cocktail grapefruit juice
1 1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350°F. Coat the inside of a 13- x 9-inch pan with non-stick cooking spray.
2. Pulse almonds, 2 cups of flour, 1/2 cup powdered sugar, and zest in a food processor until almonds are finely chopped and mixture is combined, about 5 pulses.
3. Add butter, and pulse until mixture is crumbly, about 10 pulses. Press mixture evenly onto the bottom of prepared pan.
4. Bake in preheated oven until lightly browned, 18 to 22 minutes.
5. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, and juice.
6. Stir together baking powder, salt, and the remaining 1/3 cup flour in a small bowl: whisk into egg mixture. Pour mixture over hot baked crust. Return to the oven, and bake until the filling is set, 24 to 26 minutes.
7. Immediately cut into squares, then cool in the pan. Garnish with confectioner’s sugar and serve the squares at room temperature. Any leftover squares can be refrigerated for a few days, or frozen for up to 4 months.

Sweet and Spicy Carrots

Serves 4 to 6

1 bunch orange carrots, scraped, ends trimmed, cut into 1/2-inch-thick rounds
2 tablespoons olive oil 
1 teaspoon Sriracha
1 tablespoon honey 
1 garlic clove, smashed 
1/4 cup lemon juice
2 tablespoons chopped fresh cilantro 
2 tablespoons chopped fresh parsley 
Toasted sesame seeds, for garnish

1. Steam the carrots for 5 minutes until crisp/tender. Cool slightly.
2. In a bowl, whisk together the oil, Sriracha, honey, garlic, lemon juice, cilantro, and parsley.
3. Pour over the carrots and toss to coat. Sprinkle with sesame seeds and serve at room temperature.

Rhubarb Compote

Makes about 2 cups
A great topping for pancakes, waffles, cornbread, and biscuits, this compote can be addictive!

2 to 3 cups rhubarb, finely chopped
1 cup sugar
2 tablespoons fresh tangerine juice
Grated zest of one tangerine
1/4 teaspoon freshly grated nutmeg

1. In a saucepan, combine the ingredients, and bring to a boil. 
2. Simmer for 15 to 20 minutes, until the rhubarb is tender, and the mixture is thickened.
3. Cool completely and refrigerate for up to 2 weeks. (This will freeze well, and also can be preserved in canning jars)
4. Cook’s note: Mix 1/2 to 1 cup of sliced strawberries, for strawberry rhubarb compote.

Rhubarb Cake

Makes one 9-inch cake

1/2 cup unsalted butter at room temperature
1 cup granulated sugar plus 2 teaspoons for sprinkling
1 large egg
1/2 cup buttermilk
1 1/2 teaspoon vanilla paste or extract
2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
2 cups thinly sliced rhubarb

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar, until fluffy.
3. Add the egg, buttermilk, and vanilla, and beat until blended.
4. Add the flour, baking powder, salt, and rhubarb, and beat until blended.
5. Transfer to the prepared dish and bake for 40 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool completely and remove from the pan. 
6. The cake will keep in an airtight container for 3 days.

Mashed Potatoes Ala Francaise

Serves 6
Celery root adds a little sophistication to this dish. 

1 medium celery root peeled, and cut into 1-inch chunks
1 pound Satina potatoes, peeled and cut into 1-inch chunks
3 peeled cloves garlic
salt
1 bay leaf
5 tablespoons unsalted butter
2 tablespoons heavy cream
1/4 teaspoon freshly grated nutmeg
1 pinch cayenne pepper, plus more as needed

1. Put the celery root, potatoes, garlic cloves, and 1 bay leaf into Dutch oven with water to cover.
2. Bring to a boil over high heat, add 2 teaspoons salt, reduce the heat to medium-high and simmer until a paring knife goes easily into the potatoes and the celery root is tender, 10 to 15 minutes.
3. In a saucepan, melt the butter with heavy cream, nutmeg, and cayenne.
4. When the vegetables are ready, scoop out 1 cup of the cooking liquid. Drain the vegetables and let sit for a minute to let some of the steam dissipate.
5. Discard the bay leaf, then return the vegetables to the pot and mash with a potato masher until smooth.
6. Add the melted butter mixture and stir to combine. Season salt and more cayenne to taste and serve.

Hasselback Satina Potatoes

Serves 4-6

1 pound Satina potatoes washed and dried
4 tablespoons unsalted butter
4 tablespoons olive oil
1teaspoon salt 
½ teaspoon black pepper, plus more serving

1. Preheat the oven to 425 degrees and line a sheet pans with parchment paper.
2. Place one potato on a cutting board arrange two chopsticks, skewers or wooden spoon handles along the long sides of the potato, sliding them slightly underneath.
3. Cut the potato crosswise into ⅛-inch-thick slices. (The chopsticks will prevent the blade from cutting all the way through and will keep the potato intact.) Repeat with the remaining potatoes and place them on the sheet pan.
4. In a small, microwave-safe bowl, melt the butter in the microwave in 10-second intervals. Add the olive oil, salt, pepper and mix with a fork. Brush the butter mixture over the potatoes, taking your time to pull the slices apart and brush in between them.
5. Roast the potatoes, basting between the slices (they’ll open as they cook) with butter from the pan every 20 minutes, until they’re fork-tender in the center but crisp on the edges, 60 to 70 minutes. Season the potatoes with more salt and pepper and serve hot.

Castelfranco Salad

Serves 4

½ pound Castelfranco radicchio, washed, cored, spun dry and chopped
2 spring onions, thinly sliced, using the white part only
4 Daisy tangerines, peeled and segmented
¼ cup red wine vinegar
¼ cup tangerine juice
½ cup extra virgin olive oil
Salt and pepper
¼ cup shaved parmigiano Reggiano cheese for garnish

1. Put the radicchio, onions, and tangerines into a salad bowl.
2. In a mixing bowl, whisk together the vinegar, tangerine juice, and oil. Season with salt and pepper and toss the salad with the dressing and serve garnished with shaved Parmigiano Reggiano.

Sugar Snap peas with Caramelized Onions and Pancetta

Serves 6

¼ cup extra virgin olive oil
¼ pound diced pancetta
1 cup finely chopped spring onion
1/2 pounds sugar snap peas, ends trimmed
Salt and pepper

1. In a large skillet, heat the oil, add the pancetta, and cook until crispy.
2. Add the onions and sauté until the onions are translucent and beginning to turn golden brown. At this point, you can make this ahead and toss the peas in just before serving.
3. Add the peas and toss to coat. Sauté until the peas are bright green. Season with salt and pepper and serve.

Broccolini Rice Casserole

Serves 6
Adding 2 cups of cooked protein (think chicken, salmon, or other seafood) works beautifully in this dish

1 cup fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1/4 cup unsalted butter
1 garlic clove, minced
1/2 cup finely chopped spring onion using the white part only
1 bunch broccolini florets cut into 1-inch pieces, stems peeled and chopped
2 cups long grain white rice
4 cups chicken or vegetable broth
1 ¼ cups half-and-half
Few drops Tabasco
1 teaspoon salt
2 cups shredded Gruyere cheese

1. In a small bowl, combine the breadcrumbs, Parmigiano, parsley, and olive oil. Set aside.
2. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter, sauce the garlic and onion for 1 to 2 minutes, until the onion is softened. Add the broccolini, and sauté for 3 to 4 minutes. Stir in the rice and sauté another minute to toast the rice. Add the broth, half and half, Tabasco, and salt. Transfer to the prepared baking dish and sprinkle with the Gruyere cheese, and the bread crumb topping.
4. Bake for 30 minutes, until the rice is tender, and the liquid in the casserole is absorbed. Allow to rest for 10 minutes before serving.

Sautéed Corn and Sugar Snap Peas

Serves 8

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup finely chopped spring onion, using the red part only
1/2 sugar snap peas, stems trimmed
4 cups fresh corn kernels cut from the cob or frozen corn, defrosted
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup chopped chives for garnish

1. Heat the butter and oil together in a 12-inch skillet over medium heat. When the butter is melted, add the onion, and cook, stirring, until softened, about 3 minutes.
2. Add the peas and cook, stirring, for another 3 minutes, coating them with butter and oil. Add the corn, salt, and pepper and cook, stirring, until heated through.
3. Do-Ahead: At this point, you can cool, cover, and refrigerate overnight. Gently reheat before continuing and garnish with chives.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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