Farmer’s Market Box April 17th, 2025

This week’s local produce and featured farms:

• Satina Potatoes – Weiser Family Farms
• Fuji Apples – Cuyama Orchards
• Broccoli Spigarello – Coleman Family Farms
• Spinach –Tamai Family Farms
• Gem Lettuce – The Garden Of
• Chioggia Beets – Tamai Family Farms
• Fennel -Milliken Family Farms
• Red Spring Onions – Schaner Farms
• Orange Carrots – Schaner Farms
• Tahoe Gold Tangerines – Friend’s Ranches
• Meyer Lemons –Rancho Del Sol Organics

Farmer’s Market Box Recipes

Spigarello Shakshuka

Serves 4
This is a simple breakfast/brunch dish from the Southern Mediterranean. You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving. 

1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 red spring onions, using the white and tender green parts finely chopped
6 sage leaves, finely chopped
Pinch red pepper flakes (make it hotter with a bit more if you prefer)
1 bunch curly Spigarello, tough stems removed, and finely chopped
2 medium Satina potatoes, cut into 1/2-inch dice
1/4 cup vegetable or chicken broth
1/2 cup tomato puree 
Salt and pepper
4 large eggs
1 cup crumbled goat or Feta cheese 
Toasted ciabatta for serving

1. In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes. Add the spigarello and toss in the garlic oil mixture.
2. Add the potatoes and toss again. Saute for 5 to 6 minutes until the spigarello begins to soften, and the potatoes begin to color.
3. Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes. (At this point you can cool, cover, and refrigerate overnight if desired)
4. Preheat the oven to 400 degrees.
5. Make 4 depressions into the vegetable mixture and slide the eggs into the depressions. Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference. 5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving. Serve with toasted ciabatta.

Crostini with Garlicky Spigarello and Lemon Ricotta

Serves 6

For the Crostini
Makes about 24 pieces

One baguette sliced into 1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Spigarello
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
1 bunch spigarello, tough stems trimmed, washed, spun dry and chopped
1 cup whole milk ricotta
1 teaspoon grated Meyer lemon zest
1 tablespoon Meyer lemon juice
Fleur de Sel and freshly ground black pepper

1. In a large skillet, heat the oil, add the garlic and red pepper flakes. Saute till the garlic is translucent.
2. Add the spigarello, cover, and cook for 2 minutes, uncover and continue to cook until the spigarello is wilted. Season with salt and pepper.
3. To serve, mix the ricotta with the zest and lemon juice. Spread the ricotta on crostini, top with some of the spigarello and sprinkle with fleur de sel and freshly ground black pepper.
4. Cook’s Note: Should you decide not to make the crostini, the spigarello is delicious as a side dish.

Carrot Cake with Orange Cream Cheese Frosting

Serves 6 to 8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped pecans
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
This luxurious frosting is not too sweet and has a nice tangy flavor, thanks to the cream cheese and tangerine zest. 

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioner’s sugar
Grated zest of one tangerine
1 teaspoon orange extract
Tangerine juice as needed 

1. Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

For years I have made this into two 9-inch rounds for Easter, then made the bunny cake out of it. Keep one round for the head. Cut two elliptical pieces from each side of the other round, they will be the ears, then use the leftover piece as the bow tie. Decorate with jellybeans, and licorice strips for whiskers. 

Tangerine Shortbread

Makes about 20

3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish

1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter, and vanilla.
3. Blend in the egg and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is light golden brown.
6. Cool the shortbread and cut into squares.

Little Gem Lettuce with Roasted Beets, Tangerines and Balsamic Vinaigrette

Serves 6

1 bunch Chioggia beets, tops removed and scrubbed
2 little gem lettuces, washed and spun dry
2 red spring onions, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup fresh tangerine juice 
2 tablespoons aged Balsamic vinegar
2 tangerines, peeled and segmented
6 large leaves basil, thinly sliced
Salt and pepper 

1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Thinly slice the beets and set aside.
4. In a small bowl, whisk together the oil, juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle some over the beets.
5. Put the greens and onions in a salad bowl and toss with some of the dressing. Plate the salad, arrange some of the beets and tangerine segments on the greens, and drizzle with a bit of the dressing and serve.

Limoncello Tiramisu

Serves 8 to 10

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

1. 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. 
2. 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. 
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months. 

For the Mascarpone crème
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form. 
2. Add the mascarpone and beat together until blended. Refrigerate until ready to use. 

For the Limoncello Brushing Liquid
1 cup Limoncello
1/3 cup water

1. Blend together the Limoncello and water and set aside. 

Assembly

4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid

1. Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
2. Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers, maybe 3—depending on the lady fingers.
3. Cover and refrigerate overnight. Serve chilled.

Chicken Piccata

Serves 4 to 6

6 half chicken breasts, boned, skinned, and flattened 1/2-inch thick
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons Madeira 
3 tablespoons fresh Meyer lemon juice
3 thin slices lemon, cut in half
1/4 cup capers
1/4 cup minced flat leaf parsley

1. Combine the flour, salt, and pepper, and dip the chicken into the flour.
2. In a large sauté pan, heat the butter and oil, and brown the chicken over medium high heat, about 3 minutes on each side.
3. Remove the chicken from the skillet, and stir in the Madeira and lemon juice, scraping up the browned bits from the bottom of the pan. Add the chicken back to the pan and turn in the sauce. Add the capers and sprinkle with the parsley.

Cheesy Hasselback Potatoes

Serves 6 

2 tablespoons salted butter, softened
2 cups heavy cream
2 garlic cloves, minced
2 tablespoons minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
2 tablespoons Dijon mustard
1/8 teaspoon grated fresh nutmeg
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
6 oz gruyere cheese
3 oz fontina cheese
2 oz parmesan cheese
1 pound Satina potatoes

1. Preheat an oven to 375 F. Coat a 2 qt ceramic baking dish with the softened butter.
2. Grate the cheese. Grate all three cheeses on a fine grate on a box grater and mix them together well. Set aside 1 cup of shredded cheese.
3. In a large mixing bowl, whisk together the cream, Dijon, garlic, chopped herbs, nutmeg, salt, and pepper until smooth. Fold in all but the reserved cup of shredded cheese.
4. Scrub and peel the potatoes. Use a mandoline to evenly slice the potatoes 1/8″ thick (about 2.5-3 mm). Add them to the cream mixture and toss really well, making sure to separate any potatoes that are stuck together so they’re coated in cheese and cream.
5. Layer the gratin. Grab small stacks of potatoes and arrange them in the prepared baking dish edge side up. If you’re using an oval dish, line the edges of the dish first and then the middle. If using a rectangle baking dish, make 3 lines of potatoes in the dish. Pour the rest of the cream from the mixing bowl over the potatoes, moving them around so the cream seeps in.
6. Line a baking sheet with foil or parchment and then place the baking dish on the baking dish to avoid any spill-over.
7. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for another 30 minutes. Top the gratin with the reserved cheese and bake another 30 minutes. Let the potatoes rest for 20-30 minutes before serving.

Potato and Fennel Gratin

Serves 6

1 fennel bulb, wispy ends removed, and thinly sliced
1 red spring onion thinly sliced, using the red and tender green parts 
2 tablespoons extra virgin olive oil 
1 tablespoon unsalted butter 
2 cups heavy cream 
1 cup whole milk
1 pound Satina potatoes thinly sliced 
1 teaspoon salt 
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese 
½ cup finely grated Parmigiano Reggiano  

1. Preheat the oven to 350 degrees F.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter in the olive oil, sauté the fennel and onion for 5 to 7 minutes, or until the fennel begins to soften.
4. Add the cream and milk to the skillet, add the potatoes, salt, and Tabasco. Simmer the potato mixture until the potatoes are tender.
5. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
6. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.

Potato Salad with Spring Onion Dressing

Serves 4

1 pound Satina potatoes
1/4 cup sour cream
1/4 cup Greek style yogurt
2 tablespoons mayonnaise
2 tablespoons honey
1 teaspoon grated Meyer lemon zest
2 tablespoons Meyer lemon juice
2 red spring onion, thinly sliced using the red part only
Salt and freshly ground black pepper
2 cups fresh basil leaves, chopped

1. Bring 8 quarts of salted water to a boil. Cook the potatoes for 20 to 25 minutes, or until just tender. Drain and cool completely. When cook, peel, cut into bite sized pieces, and put into a salad bowl with the onion and basil.
2. In a blender combine the sour cream, buttermilk, mayonnaise, honey, lemon zest, juice, and onion together. Puree and add salt and pepper to taste and adjust the dressing as necessary for your taste. Toss the potatoes with the dressing and serve.

Tart Tatin

Serves 4 to 6

1 sheet puff pastry, defrosted and kept cold 
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter 
3/4 cup sugar
4 to 6 Fuji apples, peeled, cored, and cut into 8th

1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, cast iron skillet, or tart Tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples, into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, slice the remaining apples thinly; sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Cover the apples with the pastry, loosely tucking in any overhang.
7. Transfer the skillet to the baking dish to the baking sheet.
8. Bake for 30 to 40 minutes, until the pastry is baked through and puffed.
9. Cover the skillet with a large, rimmed serving plate, and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche or vanilla ice cream.

Slow Cooker Cider Braised Chicken and Apples

Serves 6

¼ cup (1/2 stick) unsalted butter
4 to 5 Fuji apples, peeled, cored, and cut into 8 wedges
2 medium 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
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

1. 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.
2. 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.
3. 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 and parsley, garnish with the reserved bacon and serve on the warm setting.

Spinach Salad with Apples and Cider Vinaigrette

Serves 6

One bunch spinach, tough stems removed, washed, and spun dry
One Fuji apple, cored, and thinly sliced
¼ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup canola oil
Salt and pepper
2 tablespoons poppy seeds

1. Put the spinach and apple into a salad bowl. In another bowl, whisk together the cider, vinegar, sugar, mustard, and oil. Season with salt and pepper. Just before serving, stir in the poppy seeds, and dress the salad.

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