Farmers' Market Box 6-27-2019
This week’s local produce and featured farms:
Mixed carrots – Terra Madre Gardens
White Corn – Black Sheep Farms
Persian Cucumbers – Black Sheep Farms
Kale – D’Acquisto Family Farms
Mixed Lettuce – Terra Madre Gardens
Italian Sweet Long Peppers – Kong Thao
Mixed Summer Squash – D’Acquisto Family Farms
White Nectarines – Ken’s Top Notch Produce
Farmer’s Choice:
Be Wise Strawberries – Be Wise Ranch
Japanese Sweet Potatoes – Milliken Family Farms
Rhubarb – Ken’s Top Notch Produce
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Farmers’ Market Box Recipes
Layered Summer Salad with Orange Chipotle Ranch Dressing
Serves 4-6
This is a great make and take for the beach, or a picnic.
One bag mixed lettuce, washed, spun dry and chopped if large
1/2 pound Persian cucumbers, scrubbed, ends trimmed, and sliced 1/2-inch thick
2 ears white corn, removed from the cob
3 carrots, cut into matchsticks
2 Italian long sweet peppers, cored, seeds removed, and cut into 1/2-inch rounds
2 Navel oranges, peel and pith removed, and sliced 1/2-inch thick
2 cups mayonnaise (low fat ok)
1/4 cup milk (low fat ok)
2 tablespoons honey
2 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
2 teaspoons orange juice
Grated zest of one orange
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
1 cup crumbled cotija cheese
1. In a large salad bowl, layer the lettuce, cucumbers, corn, carrots, and peppers. Spread the oranges over the salad.
2. In a mixing bowl, whisk together the mayonnaise, milk, honey, chipotle, adobo, orange juice, zest, cumin, oregano and cilantro. Spread over the top of the salad, and sprinkle with the cheese. Cover and refrigerate at least 4 hours, or overnight. Serve the salad cold.
Chipotle Corn Dip
Serves 4-6
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 cups corn kernels, cut from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Tortilla chips for serving
1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotle powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight.
5. Serve the dip garnished with cilantro and serve with tortilla chips.
6. Cook’s note: This dip is also delicious warmed; After cooking the corn mixture, add the remaining ingredients to the skillet, over low heat and cook until the mixture is warmed. Transfer to a fondue pot to keep warm.
Cucumber Salad
Serves 4
1/2 pound Persian cucumbers, scrubbed, ends trimmed, and cut into 1/2-inch rounds
1/4 cup finely chopped red onion
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1. In a mixing bowl, combine the cucumbers, onion, vinegar, and oil. Toss to coat. Season with salt and pepper.
2. The salad will keep in the refrigerator for up to 3 days. If you have tomatoes, they are perfect in this salad as well.
Carrot Pickles
Makes about two 8-ounce jars
1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel or dill seeds
1 1/2 tablespoons coarse sea or kosher salt
1 bay leaf
1. Cut the carrots into sticks. Bring a medium-sized pot of lightly salted water to a boil. (Use a non-reactive pot.) When the water boils, drop the carrots in and simmer for one minute.
2. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks. Cool to room temperature, then put into jars and chill.
Bistro Carrot Salad
Serves 4
One bunch carrots, scraped, and shredded
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Put the carrots into a bowl.
2. In a small bowl, whisk together the vinegar, mustard, honey, cumin and oil. Season with salt and pepper.
Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.
Grilled Nectarine Salad
Serves 6
This cake is standard in Vienna with afternoon coffee.
3 nectarines, halved and pitted
Raw sugar
One bag mixed lettuces, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata
1. Preheat the grill or a grill pan. Dip the cut side of the nectarines into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the nectarines are softened, and the cut side is caramelized.
2. Remove from the grill and keep warm.
3. Put the lettuce into a salad bowl.
4. In a small bowl, whisk together the juice, mustard, vinegar, honey and oil. Season with salt and pepper.
5. Pour some of the dressing over the lettuce and toss to coat.
6. Plate the salad, and top with a grilled nectarine half, and sprinkle with crumbled feta.
Pasta Carbonara with Summer Squash
Serves 6
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 cups summer squash, 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 buccatini
1. In a large skillet, heat the oil, saute the garlic and squash until it begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. 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.
Summer Squash and Pepper Saute
Serves 4-6
Similar to Pepperonata, this saute is terrific with grilled meats, chicken and seafood.
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 large red onion, thinly sliced into 1/2 moons
3 cups diced summer squash
1/2 pound Italian long peppers, cored and cut into 1/2-inch rounds
1 cup tomato puree
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish
1. In a large skillet, heat the oil, saute the garlic in the oil for 30 seconds, until fragrant.
2. Add the onion, and saute another 2 to 3 minutes until it begins to soften.
3. Add the squash, and peppers, tossing in the oil. Saute for 10 minutes turning frequently, until the peppers and squash begin to soften, and the squash has turned golden.
4. Add the tomato puree, season with salt and pepper and simmer for another 10 to 15 minutes until the mixture has thickened. Serve the saute warm or at room temperature garnished with grated Parmigiano.
White Nectarine Bellini
Serves 4
The original Bellini is made with pureed white peaches at Harry’s bar in Venice. This version is just as delicious. At Harry’s the concoction is pink because they bury the peach pits in the peach puree.
1 pound white nectarines, peeled, pitted and cut into chunks
One 750ml bottle Prosecco, chilled
Thinly sliced lime for garnish
1. Put the nectarine flesh into a blender, and puree. Transfer to a pitcher and refrigerate at least 4 hours.
2. When read to serve spoon 1/4 cup of the nectarine puree into a wine glass. Top off with prosecco and serve garnished with a lime slice.
White Nectarine Streusel Muffins
Makes 1 dozen
1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 white nectarines, peeled, pitted and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine
1. Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3. Add egg, beating until blended.
4. Combine 2 1/3 cups flour, baking powder, and salt.
5. Add the flour mixture to butter mixture alternately with milk, stirring well after each addition.
6. Stir in vanilla extract, and fold in chopped nectarines.
7. Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
8. Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs.
9. Sprinkle evenly over muffin batter. Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.
Strawberry Rhubarb Crumble
Serves 6-8
2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice
1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.
1 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup firmly packed light brown sugar 6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 8 ramekins.
Rhubarb Compote
Makes about 2 cups
1 pound rhubarb, cut into 1/2-inch slices
2 cups sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 cup orange juice
1/4 teaspoon grated orange zest
1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed.
2. Simmer for 30 to 45 minutes until thickened and jam like.
3. Puree with an immersion blender if desiring a smoother consistency.
4. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
The compote is delicious on pound cake, scones, toast, or ice cream.
Japanese Sweet Potato Hash
Serves 6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.
Roasted Japanese Sweet Potatoes with Miso Maple Butter
Serves 4
1 pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter, melted
2 tablespoons white miso
2 tablespoons maple syrup
Few drops Tabasco or Frank’s hot sauce
1. Preheat the oven to 400 degrees, a prick the potatoes with the sharp point of a paring knife in several places. Roast for 50 to 60 minutes.
2. In a bowl, whisk together the butter, miso, and maple syrup. Taste for seasoning and add Tabasco or additional maple syrup.
3. When the potatoes are soft, remove from the oven, place on a plate, split in half, drizzle with the miso maple butter, and serve.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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