Farmer’s Market Box May 1st, 2025
This week’s local produce and featured farms:
- Satina Potatoes – Weiser Family Farms
- Italian Basil – Fresno Evergreen
- Gaviota Strawberries – Tamai Family Farms
- Gold Bar Squash – JR Organics
- Rainbow Chard – Milliken Family Farms
- Gem Lettuce – The Garden Of
- Sugar Snap Pea –Tutti Frutti Farm
- French Breakfast Radish
- Spring Onions – Schaner Farms
- Primavera Tangerines
- Sorrento Italian Lemons – Rancho Del Sol Organics
Farmer’s Market Box Recipes
Sheet Pan Honey Mustard Pork Tenderloin and Potatoes
Serves 6
1 pound Satina potatoes, scrubbed and quartered ¼ cup extra virgin olive oil, divided, plus more for the baking sheet 1 1/4 teaspoons salt 3 tablespoons Dijon mustard 2 tablespoons honey One (1- to1 1/2-pound) pork tenderloin 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 425°F. Line a baking sheet with silicone, aluminum foil or parchment.
- Place the potatoes, 2 tablespoons of olive oil, and 1/2 teaspoon of the salt in a large bowl and toss to combine.
- Place 1 tablespoon Dijon mustard and 1 tablespoon honey in a small bowl and stir to combine.
- Season the pork tenderloin with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Brush the pork with half of the honey mustard mixture. Place the pork in the center of the baking sheet. Arrange the potatoes cut side down around the pork. Roast for 10 minutes.
- Flip the pork, then brush with the remaining honey mustard.
- Roast until an instant-read thermometer inserted into the center of the pork registers at least 145°F and the vegetables are tender, 10 to 15 minutes more. Transfer the pork tenderloin to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes. Slice crosswise and serve with the potatoes.
Basil Pesto
Makes 1 ½ cups
11/2 cups packed fresh basil leaves 1/2 cup freshly grated Parmesan cheese 1/4 cup pine nuts 3 cloves garlic, peeled 1/3 cup olive oil
- In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up.
- With the machine running, gradually add the oil and process until smooth. Scrape down the bowl and process again for another 30 seconds.
- Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the Oil and stir before using.
Pesto Mashed Potatoes
Serves 4 to 6
One pound Satina potatoes, peeled and quartered 3 tablespoons unsalted butter 3 tablespoons half and half or whole milk Salt and pepper ¼ cup basil pesto (see preceding recipe)
- Put the potatoes into salted water to cover and bring to a boil. Boil until tender, about 10 to 12 minutes.
- While the potatoes are boiling, melt the butter with the half and half or milk, keeping it warm.
- Drain the potatoes, and mash them adding the butter/1/2 and ½ mixture until you have smooth mash. Season with salt and pepper. Transfer to a serving bowl and swirl the pesto through the potatoes and serve.
Strawberry Ricotta Cake
Serves 6 to 8
3/4 cup unsalted butter, softened 1 cup sugar 3 large eggs 1 cup fresh whole milk ricotta 2 tablespoons whole fat plain yogurt 1 teaspoon vanilla paste or extract grated lemon zest (from one lemon) 1¼ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 basket Gaviota strawberries, hulled and cut in half 2 tablespoons light brown granulated sugar
- Preheat the oven to 350 degrees and coat the inside of a 9-inch spring form pan with nonstick cooking spray.
- In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
- Next, add the ricotta and the yogurt, vanilla and lemon zest and mix well.
- Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t overbeat.
- Pour the dough into the prepared pan, and level it out with a spoon. Place the berries on top of the batter, cut side down, pressing them in a bit. Sprinkle the cake with the sugar and bake for 50 to 60 minutes.
- Let cool, remove from the pan, and serve with whipped cream or creme fraiche.
Strawberries with Amaretto Fondue
Serves 2 to 4
One basket, Gaviota strawberries, stemmed 6 tablespoons sugar 2 tablespoons cornstarch 1 1/2 cups whole milk 3 large egg yolks 1 teaspoon vanilla paste or extract 2 tablespoons Amaretto (or to taste)
- In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
- Remove from the heat and stir in the vanilla and Amaretto. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
- At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.
- To serve, arrange the strawberries on a serving platter, and spoon the fondue into a bowl for dipping.
Caldo Verde
Serves 6
2 tablespoons extra virgin olive oil, plus more for garnish 1/2-pound Portuguese sausage, cut into 1/2-inch rounds 2 garlic cloves, minced Pinch red pepper flakes 1/2 cup finely chopped red torpedo onion One bunch rainbow chard, tough stems removed, and coarsely chopped 6 cups chicken or vegetable broth 3 medium Satina potatoes, cut into 1-inch chunks (peel or not—your choice) Salt and pepper
- In a Dutch oven, heat the oil, and sauté the sausage, until it renders some fat and begins to brown. Remove all but 2 tablespoons of the fat, add the garlic, red pepper, and onion and sauté for 3 to 4 minutes until the onion begins to soften.
- Add the chard, and sauté another 3 minutes, until it begins to wilt. Season with salt and pepper, add the broth and potatoes, bring to a boil, and simmer, uncovered for 30 to 40 minutes until the potatoes are tender. Season the soup with salt and pepper and serve drizzled with a bit of extra virgin olive oil.
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 scallions, 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 scallions and serve.
Tangerine Pound Cake
Serves 6
2 3/4 cups of all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup unsalted butter, softened to room temperature 2 1/2 cups sugar 1 teaspoon vanilla extract or paste 1 teaspoon grated tangerine zest 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh tangerine juice
- Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
- Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and juice together, add the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
- Pour the icing over the cake when the cake is cooled.
- The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Tangerine Icing 1 1/2 cups confectioner’s sugar 2 to 3 tablespoons fresh tangerine juice
- Whisk the juice into the sugar and drizzle over the cooled cake.
Gold Bar Parmesan Rice
Serves 6
3 tablespoons unsalted butter 1/2 cup finely chopped onion 2 cloves garlic, minced 4 cups shredded gold bar squash 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 shakes of Tabasco sauce 2 tablespoons all-purpose flour 1 cup chicken broth 1 1/2 cups heavy cream 3/4 cup long-grain rice 3/4 cup freshly grated Parmigiano Reggiano cheese
- In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the squash and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with salt, pepper, and Tabasco.
- Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
- Do-Ahead: At this point, you can cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
- Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- Stir the rice into the squash mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
- Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tip out onto the plate when served.
Gold Bar Carbonara
Serves 4 to 6
1/4 cup extra virgin olive oil 1 garlic clove, minced 2 gold bar squash, ends trimmed and cut into 1/2-inch dice 5 large egg yolks 1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish 1/4 cup freshly ground black pepper 1 pound spaghetti, or bucatini
- In a large skillet, heat the oil, saute the garlic and squash, until the squash begins to color, and loses some of its liquid. Set aside.
- In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
- Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
- When the pasta is cooked, heat the skillet with the squash, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
- Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.
Spring Vegetable Salad with Creamy Basil Dressing
Serves 6
Two heads green gem lettuces, washed, spun dry and chopped ½ pound sugar snap peas, ends trimmed, and sliced horizontally 1 cup thinly sliced French breakfast radishes 1 spring onion, thinly sliced using the white and tender green part 1 tablespoon finely chopped spring onion, using only the white part 1 garlic clove 2/3 cup Greek style yogurt 1 tablespoon white vinegar 2 tablespoons honey 1 tablespoon fresh Sorento lemon juice 1 cup mayonnaise 1 cup whole fresh basil leaves Salt and fresh cracked pepper
- In a salad bowl, combine the lettuce, sugar snaps, radishes, and spring onion slices.
- In blender, combine the spring onion, garlic, yogurt, vinegar, mayonnaise, and basil.
- Puree until the dressing is emulsified. Season with salt and pepper. Cover and refrigerate for at least 2 hours to allow the flavors to blend, then dress the salad and serve. The dressing makes a great sauce for grilled seafood, chicken, vegetables, or as a topping for baked potatoes.
Asian Chopped Salad
Serves 4
2 heads green gem lettuce, washed, spun dry and cut into 1/2-inch ribbons 1 spring onion, finely chopped using the white and tender green parts 1 cup thinly sliced French breakfast radish 2 to 3 cups shredded cooked chicken 3 tangerines, peeled and separated into segments ½ pound sugar snap peas, ends trimmed, and chopped 1/4 cup rice vinegar 2 tablespoons tangerine juice 3 tablespoons soy sauce 1 teaspoon grated ginger 1 garlic clove, minced 2 tablespoons sugar 1/2 cup vegetable oil 2 teaspoons sesame oil 2 teaspoons sesame seeds for garnish
- In a salad bowl, combine the lettuce, onion, radish, sugar snaps, tangerines, and chicken.
- In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
- Toss the salad with the dressing, and garnish with sesame seeds.
Traditional French Breakfast Radish with Baguette
Serves 4 to 6
1 baguette, thinly sliced on the diagonal Unsalted French butter or Kerry gold, softened 1 bunch breakfast radishes, tops removed, ends trimmed, and thinly sliced on a mandoline Fleur de Sel
- Spread a thin layer of butter onto the baguette slices top with radishes and sprinkle with fleur de Sel.
Pasta with French Breakfast Radish and Bacon
Serves 4
½ pound bucatini, or spaghetti cooked 2 minutes short of al dente saving some of the hot pasta water 4 strips thick cut bacon, cut into ½-inch dice 2 tablespoons olive oil 1 bunch French breakfast radishes, thinly sliced French breakfast radish greens, washed, spun dry and chopped 1/3 cup freshly grated Pecorino Romano
- In a large sauté pan cook the bacon until the fat is rendered and the bacon is soft, not crispy.
- Add the oil, chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt, and the radishes soften, 5 minutes.
- Drain the pasta; add to the pan and cook for 2 minutes.
- Toss with half the cheese, season with salt and pepper, adding some of the hot pasta water to make a creamy sauce and serve with the remaining cheese.
Pork Piccata
Serves 4 to 6
6 boneless pork loin chops 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 Sorento lemon juice 3 thin slices lemon, cut in half 1/4 cup capers 1/4 cup minced flat leaf parsley
- Combine the flour, salt, and pepper, and dip the pork into the flour.
- In a large sauté pan, heat the butter and oil, and brown the pork over medium high heat, about 3 minutes on each side.
- Remove from the skillet, and stir in the Madeira and lemon juice, scraping up the browned bits from the bottom of the pan. Add the pork back to the pan and turn in the sauce. Add the capers and sprinkle with the parsley.
Homemade Limoncello
Makes two 16-ounce bottles
Sorrento lemons have a thick peel and pith. On the Amalfi coast they are only used to make Limoncello, and every Italian family says theirs is the best. This is an easy way to make it.
10 Sorrento lemons, washed and dried 1 750-ml bottle vodka (100-proof preferred, or 80-proof) 1 to 4 cups granulated sugar, to taste
- Using a vegetable peeler or Microplane remove the peels from all the lemons.
- Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don’t worry about trimming every scrap.
- Transfer the lemon peels to a 1-quart jar.
- Cover the peels with vodka.
- Screw on the lid.
- Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for at least 4 days or as long as a month.
- The longer you let the vodka infuse, the lemonier your limoncello.
- Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.
- Prepare a sugar syrup of at least 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool.
- Pour the sugar syrup into the infused vodka. Stir gently to mix.
- Taste and add additional sugar syrup if desired. You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like up to 4 cups of water with 4 cups of sugar.
- More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.
- Insert a funnel in the neck of one of the bottles and fill with limoncello. Repeat with remaining bottles.
- Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for up to a year.
Marinated Roasted Swordfish with Lemon Rosemary Potatoes
Serves 6
For the Potatoes 1 ½pounds Satina potatoes, scrubbed and cut in quarters ½ cup extra virgin olive oil 2 tablespoons grated Sorento lemon zest 2 tablespoons Sorento lemon juice 2 tablespoons finely chopped rosemary (or 1 tablespoon dried)
- Preheat the oven to 400 degrees. In a bowl, combine the oil, zest, lemon juice and rosemary. Toss with the potatoes, and transfer to a 13-by-9-inch baking dish.
- Roast for 30 minutes, turn and roast another 15 to 20 minutes until the potatoes are crispy and golden brown. These will keep in a warm oven for 1 hour.
For the Fish 1/4 cup fresh oregano leaves, finely chopped 1/2 cup fresh Sorento lemon juice 1 cup extra virgin olive oil 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons Worcestershire sauce 1/2 cup chopped fresh Italian parsley, plus extra for garnish 2 1/2 pounds firm-fleshed fish fillets, such as swordfish, halibut, sea bass, cod, salmon, or tuna Lemon wedges for garnish
- In a medium-size bowl, whisk together the oregano, lemon juice, oil, salt, pepper, Worcestershire, and parsley. Stir to blend. Transfer to a zipper-top plastic bag, add the fish, seal, and turn over a couple of times to coat the fish.
- Do-Ahead: At this point, refrigerate for at least 2 hours or overnight.
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or silicone. Remove the fish from the marinade, and roast for 10 minutes per inch of thickness of the fish.
- Transfer the potatoes to a serving platter, set the fish on top of the potatoes, and serve garnished with lemon wedges and chopped parsley.
@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest