Farmers' Market Box 12-13-2018
This week’s local produce and featured farms:
Granny Smith Apples – Fair Hills Apple Farm
Green Dragon Apples – Dragonberry Produce
Pink Lady Apple – Fair Hills Apple Farm
Baby Bok Choy – Fresno Evergreen
Kale – Fresno Evergreen
Red Torpedo Onion – Tutti Frutti Farm
Cara Cara Oranges – Ken’s Top Notch Produce
Valencia Oranges – Polito Family Farms
Sunchokes – Coleman Family Farm
Juicing Bag:
Granny Smith Apples – Fair Hills Apple Farm
carrots – Cal-Organic
Celery – Torres Organic Farm
Lemons – Sundance Natural Foods
Parsley – Foxy Organic
Kale – Coastal Valley Farms
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Baby Yellow Carrots – Rancho Del Sol
Assorted Baby Lettuce – Coastal Farms
Kishu Tangerines – Rancho Del Sol
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Juice Recipes
BOOST!
2 Celery Stalks
1 Lemon
1 Apple
3 Stalks Kale
HEALTHY HABIT
2 Apples
1 Celery Stalk
2 Carrots
2 Stalks Kale
SWEET & SOUR
2 Lemons
3 Carrots
1/2 C. Parsley
1 Apple
Farmers’ Market Box Recipes
Pumpkin Streusel Pie
Serves 8
One unbaked 10-inch pie crust, either store bought, or homemade
Streusel
¾ cup all-purpose flour
½ cup firmly packed light brown sugar
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
¾ cup pecan halves
1. In a food processor fitted with the steel blade, combine the flour, sugars, cinnamon and salt, processing for about 35 seconds, to blend.
2. Add the butter, distributing it evenly over the dry ingredients. Process on and off in short bursts, until the mixture is crumbly. Add the pecans, process 4 to 5 times in short burst, until the pecans are chopped and incorporated into the streusel.
Filling
2 cups pumpkin puree (see method below)
¼ cup granulated sugar
½ cup light brown sugar
3 large eggs
2 tablespoons all-purpose flour
½ teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup heavy cream
2 tablespoons maple syrup
1. Preheat the oven to 375 degrees. In a mixing bowl, whisk together all the ingredients, until smooth. Pour into the prepared pie crust and top with the streusel.
2. Bake the pie for 15 minutes, lower the oven temperature to 350 degrees for another 45 minutes, until a knife inserted into the center comes out with just a bit of the filling on it. (It should not be sloshy at all)
3. Allow to cool for 2 hours. Refrigerate for up to 24 hours. Serve at room temperature with sweetened whipped cream.
To Roast Pumpkin:
Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, aluminum foil or parchment.
Cut the pumpkin into quarters and remove the seeds.
Brush the cut sides with olive oil or canola oil.
Roast for 30 to 45 minutes, until the pumpkin is tender.
When the pumpkin is cool enough to handle, remove the skin and puree the pumpkin in a blender or food processor. Pumpkin puree can be refrigerated for 5 days, or frozen for up to 3 months.
Cranberry Apple Chutney
Makes about 4 cups
Keep this in the fridge for spur of the moment appetizers, serve over goat cheese or on a cheese platter. This is delicious as an accompaniment for pork or poultry to liven up the holidays. It also makes a nice gift.
2 cups water
2 cups sugar
2 tablespoons molasses
3 Green Dragon apples, peeled, cored, and finely chopped
12 ounces fresh cranberries
1 cup golden raisins
1/2 cup red wine vinegar
1 teaspoon ground ginger
2 teaspoon hot curry powder (or your favorite curry powder)
1 teaspoon salt
Few dashes Tabasco
1. In a saucepan, combine the water, sugar and molasses, bring to a boil, and simmer until the sugar is dissolved. Add the apples, cranberries, raisins, vinegar, ginger, curry powder and salt. Simmer for
2. 20 minutes, until thickened.
3. Cool cover and refrigerate for up to 1 month.
Sunchoke Bisque
Serves 6
2 tablespoons unsalted butter
1/2 cup red torpedo onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives
1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.
Cara Cara Orange Salad
Serves 4
4 Cara Cara oranges, peel and pith removed and slices 1/2-inch thick
1/2 pound fresh mozzarella, sliced
2 Torpedo onions, thinly sliced, using the red part only
2 tablespoons chopped fresh oregano
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1. On a serving platter, arrange the oranges, and mozzarella in an alternating pattern.
2. Sprinkle the salad with the onions and oregano.
3. In a small bowl, whisk together the vinegar and oil. Season with salt and pepper, and drizzle over the salad. Serve the salad at room temperature.
Stir Fried Noodles with Baby Bok Choy
Serves 4 to 6
1/2 pound spaghetti, cooked 3 minutes short of al dente
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 torpedo onions, thinly sliced, using only the red part, save the green part for garnish
1 cup carrots, cut into matchsticks
1 bunch baby bok choy, root end trimmed, and sliced into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon honey
1 tablespoon Mirin rice wine
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup finely chopped torpedo onion (using only the green part) for garnish
1. In a wok or large skillet, heat the oil and stir fry the ginger, garlic and onions, for 2 minutes. Add the carrots and stir fry the carrots for 2 to 3 minutes, until they are softened a bit.
2. Add the bok choy and stir fry until the bok choy wilts a bit.
3. In a bowl, whisk together the soy honey, and rice wine.
4. Add the spaghetti to the wok, and the sauce to the wok, and toss to combine.
5. Drizzle the servings with sesame oil, sprinkle with sesame seeds, and onion before serving.
Pumpkin and Kale Gratin
Serves 8
4 tablespoons unsalted butter
1/2 cup finely chopped red torpedo onion
3 garlic cloves, minced
1 bunch kale, tough stems discarded
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups pumpkin, peeled, seeded and sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the pumpkin and simmer for 5 to 7 minutes, until the pumpkin is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.
Pink Lady Apple Streusel Muffins
Makes 12
For the Muffins
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored and diced
1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.
For the streusel
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted
1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)
Pink Lady Apple Pancake
Serves 4
For the Batter
3 eggs
1/3 cup heavy cream
1/3 cup whole milk
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour
1. In a blender, blend the remaining ingredients. Refrigerate while cooking the apples.
For the Apples
1/4 cup unsalted butter
1/2 cup light brown sugar
3/4 tsp. ground cinnamon
3 Pink Lady apples, peeled, cored, and thinly sliced
1. Preheat the oven to 400 degrees. In an oven proof 10-inch skillet, melt the butter, add the sugar, and cinnamon and stir to melt the sugar.
2. Add the apples and cook until the apples begin to color a bit, about 7 minutes.
3. Pour the cold batter over the apples. Bake 18 to 20 minutes, until the pancake is puffed and golden brown and beginning come become loose at the edges.
4. Using a plate that is 2-inches larger than your skillet, invert the pancake, and sprinkle with powdered sugar before serving.
Mixed Lettuce Salad with Lemon Dijon Vinaigrette
Serves 4
2 heads mixed baby lettuce, washed and spun dry
3/4 cup olive oil
1/3 cup Meyer lemon juice
2 tablespoons finely torpedo onion
1 tablespoon Dijon mustard
1clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Put the lettuce into a salad bowl.
2. In another bowl, whisk together the lemon juice, onion, mustard, garlic, salt and pepper, and whisk until thickened.
3. Pour some of the dressing over the salad greens and toss to coat. Plate the salad and serve.
Roasted Yellow Carrots
Serves 4
One bunch yellow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper
Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
Arrange the carrots on the baking sheet in an even layer.
In a bowl, whisk together the oil, honey, cumin, salt and pepper.
Pour the mixture over the carrots and stir to coat the carrots.
Roast for 7 to 10 minutes, turning once, until the carrots are tender. Serve warm.
The carrots tops make a delicious pesto to serve on top.
Carrot Top Pesto
Makes about 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.
Spinach and Tangerine Salad with Soy Dressing
Serves 4
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 pound baby spinach, washed and spun dry
1/4 cup thinly sliced red torpedo onion, using the red part only
3 Kishu tangerines, peeled, and separated into segments
1/3 cup toasted sliced almonds for garnish.
1. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger and garlic, until thickened.
2. Put the spinach, onion and tangerines into a salad bowl, and toss with the dressing. Plate the salad and serve each portion garnished with some of the almonds.
Meyer Lemon Semolina Cookies
Makes about 4 dozen
1/2 cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
1 cup granulated sugar
1 large egg
1 large egg yolk
Grated zest of one Meyer lemon and juice of 1 Meyer lemon
2 tablespoons limoncello
1/2 teaspoon vanilla extract or vanilla paste
2 cups all-purpose flour
2/3 cups semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling cookies
1. In the large bowl of an electric mixer, cream the butter, olive oil, and sugar on medium speed, until fluffy. Beat in the egg, yolk, lemon zest, juice, limoncello and vanilla, until the mixture is combined.
2. Beat in the dry ingredients, until the dough comes together. It should be soft. Remove from the bowl, flatten into a disk, warp in plastic and chill until firm enough to roll about 1 hour.
3. Preheat the oven to 325 degrees. Line baking sheets with silicone liners or parchment, or aluminum foil. Place about 1/2 cup of granulated sugar in a bowl. Roll the dough into 1-inch balls, roll in the sugar, and place on prepared baking sheets, evening spaced about 1-inch apart.
4. Bake the cookies for 14 to 16 minutes, until collapsed and crinkled and pale golden brown. Allow the cookies to cool for 1 to 2 minutes, before removing from the baking sheets to wire racks to cool completely.
5. Cookies can be stored in an airtight container in a cool dry place for up to 4 days, or frozen for up to 1 month.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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