Farmer’s Market Box March 27th, 2025

This week’s local produce and featured farms:

• Calamondin Limes
• Satina Potatoes– Weiser Family Farms
• Rainbow Chard– Milliken Family Farms
• Salanova Lettuce– Frecker Farms
• Passionfruit – Fresh Picked Family Farm
• Red Beets–Tamai Family Farms
• Zucchini Squash– Schaner Farms
• Black Radish – Schaner Farms
• Orange Carrots – JR Organics
• Cipollini Onions – Schaner Farms
• Pixie Tangerines – Friend’s Ranches

Farmer’s Market Box Recipes

Calamondin Lime Pie Parfaits

Makes 6

For the Parfaits
1 1/2 cups graham cracker crumbs
6 Tbsp unsalted butter, melted
1 cup heavy cream
12 ounces cream cheese
1 cup sweetened condensed milk
1/2 cup freshly squeezed Calamondin lime juice 

1. Mix the graham cracker crumbs with the butter until thoroughly blended. I like to do this with my fingers. Set aside.
2. Whip the heavy cream until it forms stiff peaks.
3. Add the cream cheese beating until smooth, then fold in the sweetened condensed milk and lime juice until smooth and creamy.
4. Put 2 tablespoons of the crumbs at the bottom of each of 6 parfait jars or glasses.
5. Top with about 1/4 cup of the key lime mixture. Add 2 more tablespoons of crumbs, topped with another 1/4 cup of lime mixture.
6. Cover and chill the parfaits for at least 2 hours or overnight.

For the Topping
1/2 cup heavy cream
2 Tbsp confectioner's sugar
Calamondin lime zest

1. Whip the cream with confectioner’s sugar to top the parfaits before serving. Garnish with lime zest.

Margaritaville Chicken

Serves 6

1/4 cup olive oil
1/2 cup tangerine juice
1/4 cup fresh Calamondin lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle Chile in adobo sauce 
1/4 cup chopped fresh cilantro, or Italian parsley, plus extra for garnish
8 skinless, boneless chicken breast halves
1 or 2 tangerines, peeled and segmented, for garnish

1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
5. Serve garnished with tangerine segments and chopped cilantro.

Roasted Beet Chocolate Cake with Chocolate Ganache and Vanilla Ice Cream

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting
16 ounces bittersweet or semi-sweet chocolate, finely chopped
2 cups heavy cream
Vanilla ice cream to serve 

1. Place the chopped chocolate into the bowl of a food processor.
2. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes.
3. Process by pulsing several times until chocolate mixture is smooth. Allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes to frost the cake. Serve the cake with vanilla ice cream.

Roasted Beet Salad with Tangerine Vinaigrette

Serves 4

One bunch of beets, tops removed, and scrubbed
¼ cup tangerine juice
¼ cup rice vinegar
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper
4 cups Salanova washed and spun dry
2 to 3 tangerines, peeled and segmented for garnish

1. Preheat the oven to 400 degrees and put the beets onto a baking sheet. Cover the beets with aluminum foil, and roast for 50 to 60 minutes, until a paring knife inserted into the center goes in easily. Cool the beets and slip off the skins.
2. Dice the beets and put into a small bowl.
3. In another bowl, whisk together the juice, vinegar, honey, and oil. Season with salt and pepper. Drizzle some of the dressing over the beets and toss to coat.
4. To assemble the salad, toss the greens with some of the dressing, plate the greens, top with some of the diced the beets, surround the salads with tangerine segments, and drizzle with any remaining dressing.

Field Green Salad with Roasted Carrots and Honey Lemon Dressing

Serves 6

4 medium carrots, scraped, and cut into quarters, then in half
Extra virgin olive oil
Salt and pepper
One head Salanova, washed and spun dry and chopped
2 tablespoons Meyer lemon juice
1 tablespoon white vinegar
1 tablespoon honey
1/2 teaspoon chopped thyme
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup crumbled goat cheese for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. Toss the carrots with olive oil, salt, and pepper, and arrange on the baking sheet. Roast for 10 to 15 minutes until crisp/tender.
3. Put the field greens into a salad bowl.
4. In a mixing bowl, whisk together the lemon juice, vinegar, honey, thyme, and oil. Season with salt and pepper.
5. Dress the salad, plate the salad, arrange a few of the carrots atop the salad, and sprinkle with crumbled goat cheese. Drizzle with a bit more of the dressing and serve.

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped cippolini onion
1 teaspoon sweet curry powder
1 bunch orange carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper 

1. In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Roasted Satina Potatoes with Caramelized Onions, Sour Cream and Gruyere

1 pound Satina potatoes
½ cup extra virgin olive oil
½ cup unsalted butter, melted, divided
½ pound cippolini onions, thinly sliced
Salt and pepper
1 teaspoon sugar
1 teaspoon beef base or bouillon cube
4 ounces Gruyère cheese, shredded (about 1 cup)
1/2 cup sour cream

1. Preheat the oven to 375 degrees. Put the potatoes into salted water to cover, and bring to a boil. Simmer for 15 to 20 minutes. Remove from the water and drain thoroughly. Combine the olive oil and ¼ cup butter. Pour ½ of this into a 13-by-9-inch baking dish and arrange the potatoes on the olive oil mixture. Using a measuring cup, press the potatoes so that they are smashed. Drizzle with the remaining oil/butter mixture.
2. In a large skillet, heat the remaining butter and sauté the onions with salt, pepper, and sugar, until they begin to caramelize. Add the beef base or bouillon cube and continue to cook until the onions are caramelized. Spread this mixture over the smashed potatoes.
3. Sprinkle with the cheese and bake for 30 to 40 minutes until the cheese is golden and the potatoes are golden brown. Dollop the top with sour cream and serve.

Roasted Fish with Parsley Potatoes

Serves 4 to 6

One pound Satina potatoes, scrubbed
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
Grated zest of 1 lemon
2 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1 teaspoon Old Bay or seafood seasoning
2 1/2 pounds salmon, cod, halibut, or sea bass filets
1 cup pitted Kalamata olives, chopped
Sliced lemons for garnish

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
2. While the potatoes are cooking, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
4. Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
5. Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.

Cook’s Note: This method works well for any thick fleshed fish.

Swiss Chard “lasagna”

Serves 6
This is a great way to use up the stalks from Swiss chard.

1 bunch Swiss Chard, stalks cut, washed, and spun dry 
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk 
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese Parmigiano Reggiano
1 cup grated Pecorino Romano
1/4-pound Prosciutto di Parma, finely chopped
1/4 cup chopped parsley
salt and pepper

1. Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, drain thoroughly and cool to room temperature.
2. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
3. In a sauté pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant.
4. Add the chopped chard leaves, and sauté until they are wilted. Season with salt and pepper, add the flour, and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil.
5. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.
6. Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.

Sicilian Greens

Serves 4

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
½ cup thinly sliced cippolini onion
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

1. In a large skillet, heat the oil, add the raising, onion, garlic, red pepper, and sauté for 3 to 4 minutes.
2. Add the chard, sauté until they are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Roasted Radishes

Serves 4 to 6

One bunch Spanish black radishes, tops removed, and quartered
3 tablespoons extra virgin olive oil
Salt and pepper
¼ cup honey mixed with 1 teaspoon Sriracha for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. Toss the radishes with the oil, salt and pepper and arrange on the baking sheet in a single layer.
3. Roast for 15 to 20 minutes, turning ½ way through, until the radishes are crisp/tender when pierced with the tip of a paring knife. Serve drizzled with the honey mixture if desired.

Zucchini Bites

Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped cippolini onion
1 Jalapeno chili, cored, and seeds removed, finely chopped
3 cups shredded zucchini
Salt and pepper
6 large eggs
3 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese

1. Preheat the oven to 350 degrees. Coat the inside of 12 muffin tins with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, add the garlic onion and Jalapeno. Sauté for 3 to 5 minutes, until the vegetables begin to soften.
3. Add the zucchini, sauté for 2 to 3 minutes, season with salt and pepper.
4. Transfer the mixture to a mixing bowl.
5. Add the eggs, and the cheddar cheese.
6. Transfer the mixture to the prepared tins, and sprinkle with the Monterey Jack cheese.
7. Bake for 20 to 25 minutes, until golden brown and a skewer inserted into the middle comes out clean.
8. Allow the bites to rest for 10 minutes before serving.

Chocolate Zucchini Cake

Makes 1 9-inch Bundt

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder 
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat at a low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Pasta alla Nerano

1/2-inch extra virgin olive oil (see note below)
1 garlic clove, sliced
2 cups thinly sliced zucchini (2 medium or 4 small)
1/2 cup grated Parmigiano Reggiano (the show used aged Provolone, which can be hard to find)
3 tablespoons unsalted butter
1/4 cup finely chopped basil
6 nests tagliatelle or 1/2-pound fettuccine cooked al dente, saving a bit of hot pasta water
salt and pepper

1. In a large skillet, heat 1/2-inch of extra virgin olive oil, add the garlic, and cook until the garlic is translucent, remove from the pan, add the zucchini, and fry until the zucchini is browned on both sides. You may have to do this in batches, remove the browned zucchini to a pasta bowl, and continue to cook until all the zucchini is fried.
2. Add 1/4 cup of cheese, the butter, and basil to the pasta bowl with the zucchini.
3. Add the hot pasta to the bowl, and toss to coat, adding some of the pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Panna Cotta with Passion Fruit Sauce

Serves 6

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

Passion Fruit Pudding

Serves 4 to 6

2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt, and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.

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