Farmer’s Market Box March 6th, 2025
This week’s local produce and featured farms:
- Calamondin Limes
- Russian Banana Fingerling Potatoes – Weiser Family Farms
- Chicory Treviso –The Garden Of
- Fuji Apples – Cuyama Orchards
- Broccolini – Mendoza Farms
- Herbs Arugula –Tamai Family Farms
- Nantes Carrots – Weiser Family Farms
- Purple Top Turnips -Terra Madre
- French Breakfast Radish – Coleman Family Farms
- Meyer Lemons – Rancho Del Sol Organics
- Tahoe Gold Tangerines – Friend’s Ranches
Farmer’s Market Box Recipes
Pancit
Serves 6
Pancit is one of the national dishes of the Philippines; calamansi are squeezed over the finished dish for delicious finish.
8 ounces vermicelli rice noodles 1 cup chicken stock 3 tablespoons soy sauce 3 tablespoons dark soy sauce 3 tablespoons oyster sauce 1 tablespoon granulated sugar 3 tablespoons vegetable or peanut oil, plus more as needed 1-pound boneless, skinless chicken thighs, cut into bite-size pieces White or black pepper 1 small yellow onion, thinly sliced 2 medium Nantes carrots, scrubbed or peeled, thinly sliced into 3-inchlong sticks 3 cups shredded green cabbage 4 garlic cloves, chopped 3 scallions, sliced in 2-inch pieces Calamansi lime wedges, for serving
- Rehydrate the noodles: Place the noodles in a large, heat-proof bowl and cover with hot water. Using tongs, gently pry them apart. Soak the noodles according to package directions. (Be sure not to over-soak so they don’t become mushy when stir-fried.) Drain.
- In a medium bowl, combine the chicken stock, regular soy sauce,
- dark soy sauce, oyster sauce and sugar. Set aside.
- In a large wok or deep skillet, heat 1 tablespoon of the oil over medium high heat. Add the chicken, season well with salt and pepper, and cook, stirring frequently, until just cooked through, 6 to 8 minutes.
- Using a slotted spoon, transfer the chicken to a small bowl.
- Add the remaining 2 tablespoons of oil to the wok. Increase the heat to medium-high and add the onion, stirring frequently until it is fragrant and taking on a little color, 2 to 3 minutes. Add carrots, cabbage, and garlic. Stir-fry, tossing constantly, until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the wok, stir-frying for 1 minute. Add the noodles and the reserved chicken broth mixture; toss well. Cook, stirring frequently, until the noodles are coated and glossy from the sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in the scallions, remove from the heat and squeeze calamansi wedges over the finished dish.
Calamondin Pie
Serves 6
For the Graham Cracker Crust 1 ¼ cups graham cracker crumbs ⅓ cup butter melted ¼ cup sugar ½ cup sweetened shredded coconut
- Preheat the oven to 350°.
- In a medium bowl, combine the graham cracker crumbs, sugar, coconut and melted butter. Stir until well combined. Pour the crumb mixture into a 9″ tart pan or pie plate and press the crumbs firmly against the bottom and sides of the pan. Set aside.
For The Pie Filling 1 14 ounce can sweetened condensed milk 3 large egg yolks ½ cup calamondin juice (from about 12-18 calamondins – depending on how juicy they are) strained to remove any excess pulp ¼ teaspoon calamondin zest
- Preheat the oven to 350°.
- In a medium bowl, combine the graham cracker crumbs, sugar, coconut and melted butter. Stir until well combined. Pour the crumb mixture into a 9″ tart pan or pie plate and press the crumbs firmly against the bottom and sides of the pan. Set aside.
For the Whipped Cream 1 cup heavy whipping cream 2 tablespoons confectioners’ sugar
- In the bowl of an electric mixer fitted with the whip attachment, beat the cream until soft peaks form.
- Add the sugar and beat until the cream forms stiff peaks. Spread over the cooled pie and serve.
Roasted Greek Lemon Potatoes
Serves 4 to 6
4 cloves garlic, coarsely chopped 1/2 cup freshly squeezed Meyer lemon juice 1/3 cup extra virgin olive oil 1/4 cup yellow mustard 2 teaspoons dried oregano Salt and freshly ground black pepper 1 pound fingerling potatoes, cut in half 1/2 cup water
- Preheat the oven to 400 degrees. Coat a 9×13-inch baking dish with cooking spray.
- Put the garlic in a large bowl. Add 1/2 cup lemon juice, 1/3 cup olive oil, 1/4 cup yellow mustard, 2 teaspoons dried oregano, salt, and several grinds of black pepper, and whisk to combine.
- Add the potatoes to the bowl and toss to combine.
- Pour everything into the baking dish and spread into an even layer. Pour 1/2 cup water over the potatoes. Cover the baking dish tightly with aluminum foil.
- Bake until the potatoes are fork tender, about 1 hour. Uncover and bake until the liquid is evaporated, and the potatoes begin to brown, 15 to 20 minutes more. Serve warm or at room temperature.
Garlic Butter Roasted Fingerling Potatoes
Serves 4 to 6
3 tablespoons unsalted butter 1 pound fingerling potatoes, cut in half lengthwise 3 cloves garlic, minced 2 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons finely chopped fresh parsley leaves
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil, silicone, or parchment.
- Place 3 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH in 10-second bursts, stirring between each burst, until the butter is fully melted, 30 to 40 second’s total.
- Add the halved fingerling potatoes, 3 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the bowl of melted butter. Toss to combine, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.
- Roast until the potatoes are tender enough to pierce easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total.
- Taste and season the potatoes with more salt and pepper if needed. Garnish with 2 tablespoons of finely chopped fresh parsley leaves.
French Apple Cake
Serves 6
1/2 cup unsalted butter, melted 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 3/4 cup packed light brown sugar 2 teaspoons pure vanilla extract 3 medium Fuji apples, peeled, cored, and chopped Confectioner’s sugar for garnish
- Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
- In a mixing bowl, combine the butter, flour baking powder, salt, eggs, brown sugar, and vanilla extract, stirring to combine. Add the apples and stir until the apples are incorporated.
- Transfer to the prepared pan and bake for 40 minutes until a skewer inserted into the center comes out clean. Allow the cake to rest for 10 minutes, then turn out onto a cake rack to cool completely. Sift confectioners’ sugar over the cooled cake for garnish if desired.
Treviso Salad
Serves 4 to 6
5 tablespoons extra-virgin olive oil 3 tablespoons honey 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard Salt and pepper 1 head Treviso, halved, cored, and cut into 1-inch pieces 1 Fuji apple, cored, halved, and sliced thin 1 bunch arugula, washed, spun dry and chopped 2 ounces Parmesan cheese, shaved with vegetable peeler ¼ cup almonds, toasted and chopped
- Whisk oil, honey, vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Fold in radicchio and let sit until slightly softened, about 15 minutes.
- Add apple, arugula, and Parmesan to radicchio mixture and toss to combine.
- Season with salt and pepper to taste. Transfer to platter, sprinkle with almonds, and serve
The Charlie Bird Salad
Serves 6
This salad is a darling of the internet, I’ve taken a few liberties with it, to suit my taste, I hope you’ll try it. Specialty sells Farro, a low gluten index grain. Once you try it, you’ll want to use it more often. If you cook a large quantity, freeze the extras.
1 cup pearlized farro 1 cup apple cider 2 teaspoons salt 2 bay leaves ½ cup extra-virgin olive oil 2 tablespoons fresh Meyer lemon juice ½ cup shaved Parmigiano Reggiano cheese, ½ cup chopped pistachio nuts 1 bunch arugula, washed, spun dry and chopped 1 cup basil leaves, torn 1 cup mint leaves ¾ cup halved cherry or grape ½ cup French breakfast radish, trimmed, and thinly sliced
- In a medium saucepan, bring farro, apple cider, salt, bay leaves, and 2 cups water to a simmer. Simmer until the farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well.
- This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish, and flaky salt to taste.
Roasted Broccolini with Meyer Lemon
Serves 4
1 Meyer lemon, halved crosswise, seeds removed 4 garlic cloves, minced 1 bunch broccolini, ends trimmed ¼ cup olive oil salt and freshly ground pepper ½ cup finely grated Parmesan
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil, season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Broccolini Sausage and Orzo Skillet
Serves 6
2 tablespoons extra virgin olive oil ½ pound Italian chicken sausage, cut into 1/4-inch-thick rounds 1 bunch broccolini coarsely chopped Salt and freshly ground black pepper 2 cloves garlic, minced 1 cup orzo pasta 2 1/2 cups chicken or vegetable broth 1/2 cup grated parmigiano Reggiano, plus more for serving
- Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until evenly browned on both sides, 3 to 4 minutes.
- Add the broccolini, season with salt and pepper, and sauté until vibrant green and almost tender, about 5 minutes. Add the garlic and orzo and sauté until fragrant, about 1 minute.
- Add the broth and bring the mixture to a boil.
- Cover, reduce to a simmer, and cook until the pasta is al dente and the liquid is absorbed, about 10 minutes or according to your orzo’s package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.)
- Stir in 1/2 cup of Parmesan and season as needed with salt and pepper. Garnish with additional grated cheese if desired.
Lemon Oregano Chicken Wings
Serves 6 TO 8
3 pounds chicken wing drumettes 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon sweet paprika 1 cup olive oil 2/3 cup fresh Meyer lemon juice 2 tablespoons red wine vinegar 8 cloves garlic, minced 1 tablespoon dried oregano 2 Meyer lemons, thinly sliced and seeds removed, for garnish
- Preheat the broiler for 10 minutes. Line a rimmed baking sheet with aluminum foil and place a rack on it.
- Rinse the chicken in cold water and drain in a colander and pat dry. Combine 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of paprika and sprinkle over the chicken, toss to coat the chicken wings with the seasonings.
- Place the chicken on the rack, and broil until browned on that side, 5 to 7 minutes. Turn the chicken over and broil until the skin is crisp and golden brown, another 7 minutes. Remove the pan from the oven, remove the rack from the sheet pan, and put the chicken directly onto the sheet pan. Turn off the broiler and preheat the oven to 400°F
- In a medium-size bowl, whisk together the remaining 1 teaspoon of salt, 1/2 teaspoon each of pepper and paprika, the oil, lemon juice, vinegar, garlic, and oregano until blended.
- Pour the mixture over the chicken and return it to the oven. Bake until cooked through, 10 to 15 minutes, basting the chicken once or twice with the sauce.
- Do-Ahead: At this point, you can pour off the sauce into a container, let the sauce and chicken cool, cover separately, and refrigerate for up to 2 days. Gently reheat the sauce and serve the chicken at room temperature or reheat, covered, in a 325°F oven for about 15 minutes.
- Transfer the chicken to a serving dish, cover with foil to keep warm, and transfer the sauce to a saucepan. Bring to a boil and continue boiling on high heat until it reduces a bit, 5 to 7 minutes. Spoon the sauce over the chicken and serve, garnished with the lemon slices.
Miso Maple Roasted Turnips
Serves 4 to 6
1-pound purple top turnips, trimmed, and cut into wedges 2 teaspoons sesame oil 1 tablespoon white miso 1 tablespoon maple syrup 2 tablespoons unsalted butter, melted 1 scallion, finely sliced, for garnish Toasted sesame seeds, for garnish
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a bowl, combine the turnips, sesame oil, miso, maple syrup and butter.
- Spread the turnips onto the baking sheet in a single layer.
- Roast for 30 minutes, turn, and roast another 10 to 15 minutes until the turnips are tender.
- Serve garnished with scallions, and sesame seeds.
Mashed Purple Top Turnips with Caramelized Onion
Serves 4 to 6
1-pound purple top turnips, tops removed, peeled, and cut into 1-inch pieces ½ cup heavy cream 1/4 cup unsalted butter 1 tablespoon extra-virgin olive oil ½ teaspoon dried thyme leaves 1 cup thinly sliced onion Salt and pepper ¼ cup finely chopped Italian parsley
- Put the turnips into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain thoroughly.
- While the turnips are cooking, heat the butter and oil in a large skillet. Add the thyme and onions, and sauté till the onions are caramelized. Add the cream to the skillet, then add the turnips and mash them together with the onions and cream. Season with salt and pepper, and garnish with Italian parsley.
Bistro Carrot Salad
Serves 4 to 6
1 pound Nantes carrots, coarsely shredded 1/2 cup finely chopped torpedo onions, using the red and tender green parts 3 tangerines, peeled, separated into segments, and chopped 3 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- In a bowl, combine the carrots, scallions, and tangerines.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to 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 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.