Farmers' Market Box July 18th 2019
This week’s local produce and featured farms:
Green Beans – Tamai Family Farms
Yellow Wax Beans – D’Acquisto Family Farms
Carrots – D’Acquisto Family Farms
White Corn – Black Sheep Farms Farms
Cucumbers – Tutti Frutti Farms
Redbor Kale – Be Wise Ranch
Salanova Lettuce – D’Acquisto Family Farms
Satina Potatoes – Weiser Family Farms
Emerald Drop Plums – Fitzgerald Fruit Farm
Farmer’s Choice:
Chinese Eggplant – Her Produce
Rocky Sweet Melons – Munak Ranch
yellow nectarines – Frog Hollow Farms
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Farmers’ Market Box Recipes
Swiss Beans
Serves 4-6
1/2 pound green beans, ends trimmed, and cut into 1-inch pieces
1/2 pound yellow beans, ends trimmed and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons onion, finely chopped
1 teaspoon white sugar
1 teaspoon salt
2 cups sour cream
8 ounces Swiss cheese, coarsely shredded
1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. Bring 4 quarts salted water to a boil and cook the beans for 3 minutes. Drain thoroughly, and season with salt and pepper.
3. In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
4. Add steamed green beans to the cream mixture.
5. Pour green bean-cream mixture into the prepared casserole dish; sprinkle with Swiss cheese.
6. Bake until cheese is bubbling, and topping is browned, about 20 minutes.
Salad Nicoise
Serves 4-6
1/2 pound green beans, ends trimmed, and cut into 1-inch pieces
1/2 pound yellow beans, ends trimmed, and cut into 1-inch pieces
1/2 pound Satina potatoes, scrubbed
3 large eggs
3 scallions (white and tender green parts), finely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons packed fresh basil leaves, thinly sliced
2 garlic cloves, minced
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 head Salanova lettuce, washed and spun dry
One 6 to 7-ounce can Italian tuna in olive oil
4 medium vine ripened tomatoes, or cherry tomatoes, sliced
1/2 cup Nicoise olives, pitted, and chopped
1. Bring 6 quarts of salted water to a boil, boil the beans for 3 minutes, and remove, season with salt and pepper. KEEP THE BOILING WATER.
2. Add the potatoes to the water, and simmer for 20 to 30 minutes until the potatoes are tender. Remove from the water and cool.
3. Add the eggs to the water, and when the water comes to a boil, remove from the heat, cover and let sit for 10 minutes. Put the eggs into an ice bath to stop the cooking and peel under cold water. Cut the eggs into quarters and set aside.
4. In a bowl, combine the scallions, parsley, basil, garlic, oil, vinegar, salt and pepper until blended.
5. Toss the beans with some of the dressing and set aside.
6. Cut the potatoes into bite sized pieces and toss with some dressing. Set aside.
7. To assemble the salad, lay the lettuce onto a large serving platter, top with the potatoes and beans. Arrange eggs, tuna, tomatoes and olives on top of the potatoes and beans. Drizzle with the remaining dressing and serve at room temperature.
Absolutely the Best Carrot Cake
Makes 24 cupcakes, two 9-inch round/square layers, or one 13-by-9-inch pan
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups thinly shredded carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
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. CUPCAKES 20 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.
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 3-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla paste or extract
Milk, as needed
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
2. 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.
Ranch Hand Corn and Bean Salad
Serves 4-6
1 pound mixed green and yellow beans, ends trimmed, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups corn cut from the cob
2 scallions, finely chopped using the white and tender green parts
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 teaspoon fresh lemon juice
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning
1. Cook the beans in boiling water until crisp-tender, about 5 minutes, and drain.
2. Toss the beans in a large bowl with the salt and pepper, then add the corn [corn is raw] and scallions.
3. In another bowl, whisk together the mayonnaise, buttermilk, garlic, parsley, chives, tarragon, basil, oregano, salt and lemon pepper.
Toss the beans and corn with some of the dressing and serve.
Eggplant Caponata
Serves 6
Caponata is served everywhere in Sicily; serve it as a relish alongside grilled seafood, meats and poultry.
It’s also delicious served on bruschetta.
1 eggplant, stem end trimmed (you will need about 3 cups)
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, if salted, plunge into hot water for 2 minutes, then rinse
1/4 cup chopped green olives
1. Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent.
3. Press any water out of the eggplant, and pat dry on paper towels.
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown.
5. Add the tomato, vinegar, and sugar.
6. Simmer for 5 to 7 minutes.
7. Add the capers and olives and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another.
White Gazpacho
Serves 6-8
1 1/2 cups chicken stock
1 1/2 cups sour cream (or equivalent of yogurt)
2 cucumbers, peeled and diced
2 tablespoons white vinegar
1 large clove garlic, mashed
1 cup tomatoes, cored and diced
2 green onions, chopped
1/4 cup chopped Italian parsley
1/2 cup diced yellow pepper
1/2 cup red bell pepper
1 avocado, peeled, pitted and diced
2 teaspoons lime juice
2 ears white corn, cut from the cob
2 tablespoons chopped fresh cilantro
¼ teaspoon chipotle chili powder
1 cup toasted sliced almonds
1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2. Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4. In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
Serve the gazpacho garnished with the avocado corn mixture.
Emerald Drop Pluot Chutney
Makes About 1 cup
1 pound Emerald Drop Pluots, halved, pitted, chopped (about 1 1/2 cups)
1/4 cup sugar
2 tablespoons aged balsamic vinegar
2 tablespoons rice vinegar
2 teaspoons finely grated lemon peel
1/2 teaspoon finely minced fresh rosemary
1/8 teaspoon salt
Pinch of red pepper flakes
2 tablespoons chopped fresh chives
1. In a saucepan, combine all the ingredients, and simmer until the mixture is thick and jammy, about 30 minutes.
2. Cool and store in an airtight container in the refrigerator or up to 1 month or freeze for up to 6 months.
3. This chutney is delicious with whole milk ricotta or buratta on crostini, or as a condiment with roasted pork or poultry.
Pluot and Pretzel Cheesecake
Serves 6-8
4 large plums pitted and cut into ¼-inch-thick slices
6 tablespoons firmly packed light brown sugar, divided
½ teaspoon salt
¼ teaspoon ground nutmeg
2 cups finely ground salted pretzels
10 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 cup mascarpone cheese
4 ounces cream cheese, softened
1 large egg
2 teaspoons vanilla paste or extract
1 teaspoon grated orange zest
1. In a large bowl, toss together pluots, 4 tablespoons brown sugar, salt, and nutmeg. Let stand for 45 minutes, stirring every 15 minutes.
2. Preheat oven to 350°F and coat the inside of a 9-inch pie plate with non-stick cooking spray.
3. In a large bowl, stir together pretzels, melted butter, and granulated sugar until combined. Press pretzel mixture firmly into a 9-inch pie plate.
4. Bake until golden around the edges, 10 to 12 minutes. Let cool completely. Reduce oven temperature to 325°F.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone, cream cheese, and remaining 2 tablespoons brown sugar at medium speed until smooth. Add egg, vanilla, and zest, beating until combined. Spoon into prepared crust.
6. Drain pluots, arrange on top of mascarpone mixture in a circular pattern, slightly overlapping (you may have a few leftover plum slices). Brush with any remaining syrup.
7. Bake until filling is set, 45 to 55 minutes. Let cool completely on a wire rack.
Pasta with Redbor Kale
Serves 4-6
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
Plate the pasta, and garnish with the bread crumb mixture.
Melon Granita
Serves 4-6
1 cup sugar
1 cup water
1 rocky sweet melon, peeled, seeded and cut into 1-inch chunks
2 teaspoons fresh lemon or lime juice (lime juice is awesome)
1. In a saucepan heat the sugar and water together until the sugar dissolves. Set aside to cool.
2. Put the melon, the sugar syrup and lime juice into a blender, and puree.
3. Pour into a 13 by 9-inch pan, cover and freeze. After 2 hours, rake the granita with a fork to form fine crystals.
4. Continue to rake the granita every hour for up to 4 hours before serving. Garnish with lime or lemon wedges.
Salanova Salad with Nectarines and Blue Cheese
Serves 4
2 firm-ripe medium nectarines, pitted and thinly sliced
1/2 teaspoon finely grated orange zest
2 teaspoons granulated sugar
1/4 cup extra-virgin olive oil
2 Tablespoons Champagne (or white wine) vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
One head Salanova, washed, spun dry and chopped
1/2 cup crumbled Gorgonzola
1. In a small bowl, combine the nectarines, zest, and sugar. Set aside.
2. In another bowl, whisk together the oil, vinegar, Dijon, salt and pepper. Add any liquid from the nectarines.
Put the salad greens into a salad bowl, toss with some of the dressing. Plate the salad, garnish with the nectarines, and gorgonzola. Drizzle with any remaining dressing.
Stir Fried Chinese Eggplant
Serves 4
2 Chinese eggplants, cut into bite sized pieces
salt
1/3 cup vegetable oil
4 cloves garlic, minced
2 teaspoon grated ginger
3 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1. Put the eggplant pieces into a colander and sprinkle liberally with salt. Set aside while you assemble the other ingredients.
2. Rinse the eggplant pieces and heat the oil in a wok or large skillet.
3. Add the eggplant and stir fry until the pieces are golden brown.
4. Remove from the wok, add the garlic and ginger, swirl in the oil, adding the soy sauce, sugar and the eggplant back into the pan. Toss to combine.
Serve warm drizzled with sesame oil.
Spicy Chinese Eggplant and Ground Pork
Serves 4
2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1. Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
2. While the eggplant is salted, mix together the pork, ginger and Mirin. Let stand at room temperature for 20 minutes.
3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok.
4. Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
6. Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.
Hungarian Stone Fruit Cake
Serves 6
1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
4 cot-n-candy aprium, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the plum halves skin side up on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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