Farmers' Market Box August 15th 2019
This week’s local produce and featured farms:
Chinese Eggplant – Her Produce
Red Spring Onions – Milliken Family Farms
Yum Yum Peppers – Weiser Family Farms
Seedless Concord Grapes – Murray Family Farms
Summer Mixed Squash – D’Acquisto Family Farms
Beefsteak Tomatoes – D’Acquisto Family Farms
Roma Tomatoes – D’Acquisto Family Farms
Yellow Nectarines – Fitzgerald Farms
Farmer’s Choice:
Litchi Muscat Grapes – Murray Family Farms
Toro De Oro Peppers – Beylik Family Farms
Yellow Corn – Tamai Family Farms
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
Farmers’ Market Box Recipes
Marinated Spring Onions and Peppers
Makes 3 cups
Use these peppers on burgers, steaks, chicken, and in salads. They will keep in the fridge for about a week.
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One bunch red spring onions, cut 1/2-inch thick into rings, using the red part only
1/2 pound yum yum peppers, cored, seeded and sliced 1/2-inch thick
1. In a mixing bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Stir in the onions and peppers, cover and refrigerate for at least 8 hours and up to 24 hours.
2. After 24 hours, drain off the marinade and keep refrigerated for up to 1 week.
Pan Roasted Salmon on Ratatouille
Serves 6
1 red spring onion sliced 1/2-inch thick
1/2 pound yum yum peppers, cored, seeded and cut into 1/2-inch rings
2 cups Chinese eggplant, cut into 1/2-inch chunks
2 cups summer squash, trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
2 1/2 pounds salmon filets
1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Arrange the salmon on the vegetables, and roast for another 15 to 20 minutes, until the salmon is cooked through (155 degrees on an instant read meat thermometer) Allow to rest for 5 minutes before serving.
Eggplant Polpette
Serves 4
Polpette are small balls of savory mixtures, like meatballs, here is a great recipe for a meatless dish.
You can use Chinese or Italian eggplants in this recipe.
1/4 cup extra virgin olive oil
1 pound Chinese eggplant, stem end trimmed, and cut in half
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs
1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 15 to 20 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the polpette until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The polpette can be added to marinara sauce or served plain as an appetizer.
7. Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.
Roasted Tomato Sauce
Makes about 4 cups
1 pound Roma tomatoes, cored, and cut into quarters
1 pound beefsteak tomatoes, cored, and coarsely chopped
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1/2 cup chopped red spring onion
3 cloves garlic, coarsely chopped
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1. Preheat the oven to 375°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, onion, garlic, brown sugar salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown.
4. Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
5. Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
6. Cook’s Note: The sauce is delicious with pasta, over chicken, steak and pork, or as a dipping sauce for the eggplant polpette.
7. Creamy Tomato Soup: Once the tomatoes have been pureed, remove 2 cups of the puree. In a saucepan, combine the puree with 2 cups chicken or vegetable broth, and 1/2 cup heavy cream. Serve the soup garnished with additional fresh chopped basil or parsley.
Rustic Tomato Galette
Serves 4-6
One sheet puff pastry, defrosted
Dijon or whole-grain mustard
2-3 large ripe beefsteak tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
2 tablespoons finely chopped chives
1 tablespoon finely chopped thyme
8 ounces goat cheese, sliced into rounds
1 1/2 tablespoons honey
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment. Roll out the dough until it is 14-inches in diameter.
2. Transfer the dough to a prepared baking sheet.
3. Spread an even layer of mustard over the bottom of the tart dough leaving 1 1/2-inches around the outside without the mustard, and let it sit a few minutes to dry out.
4. Slice the tomatoes, pat dry on paper towels and arrange them over the mustard in a single, even layer.
5. Drizzle the olive oil over the top.
6. Sprinkle with chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey.
7. Fold the outer edges over to form a free-form galette.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler the cheese is browned.
Summer Squash Carbonara
Serves 6
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 summer 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 buccatini
1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini 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 Gratin
Serves 6
1 red spring onion, thinly sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1 cup heavy cream
1 cup whole milk
1/2 pound mixed summer squash, ends trimmed and sliced 1/2-inch thick
1 cup fresh breadcrumbs
1/4 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
2 tablespoons melted unsalted butter, or extra virgin olive oil
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, combine the onion, salt, pepper, garlic, thyme, cream, milk, and squash. Bring to a boil, and simmer for 10 minutes until the squash is tender.
3. In a small bowl, combine the breadcrumbs, cheeses and butter.
4. Transfer the squash mixture to the baking dish, and sprinkle with the bread crumb mixture.
5. Bake for 20 to 30 minutes until the casserole is bubbling and the breadcrumbs are golden brown. Allow to rest for 10 minutes before serving
Roasted Pork Tenderloin with Concord Grape Sauce
Serves 4
2 tablespoons extra virgin olive oil
Salt and pepper
One 2 pound pork tender loin (or two 1 pound)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red spring onion
2 teaspoons chopped fresh thyme
2 cups concord grapes
1 cup dry white wine, like Pinot Grigio, Sauvignon Blanc
Salt and pepper
1. Preheat the oven to 400 degrees.
2. Rub the pork with olive oil, salt and pepper, and set aside.
3. In a large oven proof skillet that will hold the pork, heat the butter, and oil, and brown the tender loin on all side. Remove from the skillet, add the onion, thyme, and grapes, and saute till the onion is softened, about 2 to 3 minutes. Add the grapes and wine, bring to a boil.
4. Arrange the pork in the skillet, and roast for 15 to 20 minutes until the pork registers 160 degrees on an instant read meat thermometer. Remove the pork from the sauce and allow to rest for 10 minutes loosely covered with aluminum foil.
5. Bring the sauce to a boil and reduce. Season with salt and pepper. Slice the pork and serve with the sauce.
Grilled Nectarine and Shrimp Remoulade Salad
Serves 4
¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoon prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound cooked large shrimp, peeled and deveined
1/2 cup chopped celery
¼ cup chopped chives for garnish
1 pound firm yellow nectarines, pitted, and cut in half
Vegetable oil
Raw sugar
1 head butter lettuce, washed and spun dry
1. In a mixing bowl, whisk together the mayonnaise, mustard ketchup, cornichons, shallot, horseradish, capers, parsley, and paprika. Toss the shrimp with some of the sauce. Refrigerate the sauce and the shrimp until ready to serve.
2. Preheat the grill or grill pan for 10 minutes. Dip the nectarine into the oil, then raw sugar, and grill, cut side down until the nectarine is softened. Remove from the grill.
3. Arrange the butter lettuce on salad plates. Top with grilled nectarines.
4. Arrange the salad on the nectarines and serve.
Nectarine Upside Down Cake
Makes one 9-inch cake
This cake will work with any stone fruit; try it with cherries, peaches, plums, apriums, pecotums.
4 tablespoons unsalted butter
4 tablespoons firmly packed brown sugar
1 pound nectarines, pitted and thinly sliced
Coat the inside of a 9-inch cake pan with non-stick cooking spray. In a saucepan, melt the butter add the sugar, and cook until the sugar is melted. Pour into the prepared pan, and top with the nectarines, arranged in a decorative pattern. Set aside.
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla and stir to blend.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter that is 2-inches larger than the baking dish and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Roasted Muscat Grape Bruschetta
Makes about 2 cups
The roasted grapes can be used as a relish with grilled meats and poultry as well as a condiment on a cheese platter. It’s particularly good with pork.
3 tablespoons extra virgin olive oil
1/2 cup finely chopped red spring onion
1 pound Muscat grapes, cut in half and seeded
2 tablespoons fresh thyme
Salt and pepper
1 baguette, cut into 1/2-inch slices, and toasted
One 11-ounce log goat cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil, onion, grapes and thyme. Season with salt and pepper, spread onto the baking sheet and roast for 15 to 20 minutes until the grapes are soft, and fragrant.
3. Allow to cool, cover and refrigerate. When ready to serve, bring the relish to room temperature, spread the goat cheese onto the baguette slices, and top with the grape relish.
Shrimp and Creamy Chive Corn
Serves 2 to 4
2 tablespoons unsalted butter
1/4 cup chopped chives
1/4 cup heavy cream
2 cups corn cut from the cob or frozen and defrosted
Salt and pepper
1. In a skillet melt the butter with the chives, and cream.
2. Add the corn, and heat through. Season with salt and pepper. Set aside till ready to serve.
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon Old Bay seasoning
1/3 cup sherry
16 large shrimp, peeled and deveined
1. In a skillet, heat the butter, and oil, saute the onion, garlic and cayenne for 2 to 3 minutes until the onion is softened.
2. Add the sherry bring to a boil, simmer for 2 minutes to reduce.
3. Arrange the shrimp on the sauce and cook over medium high heat until pink on one side, turn, and cook another minute until pink on the flip side.
4. Serve the shrimp over the corn.
Sausage and Peppers
Serves 4
1 pound sweet Italian sausage
2 tablespoons extra virgin olive oil
2 red spring onions, thinly sliced
1 pound Toro de oro peppers, cored, seeded and thinly sliced
4 Roma tomatoes, cored, and chopped
2 teaspoons dried oregano
1/4 cup aged balsamic vinegar
Salt and pepper
Italian rolls for serving
1. Put the sausage into a skillet, add 2 tablespoons of water, cover and simmer for 10 minutes, remove the cover, and cook another 10 to 15 minutes turning the sausages until they are cooked through. Remove to a plate and set aside.
2. In the same skillet, heat the oil, add the onions, peppers, tomatoes and oregano, and saute until the onions begin to turn translucent, and the tomatoes have cooked down. If the mixture looks dry add a few tablespoons of water. Add the vinegar, and saute another 5 minutes. Season the mixture with salt and pepper, add the sausages back to the skillet, and heat through.
3. Serve the sausages and peppers in Italian rolls.
Pepperonata
Serves 6
Usually served as a condiment in Italy, this is delicious on bruschetta, with grilled meats, poultry and seafoods.
2 tablespoons olive oil
3 red spring onions, thinly sliced
1 pound Toro de oro peppers, cored, seeded and thinly sliced into rings
2 teaspoons salt
2 teaspoons sugar
1 teaspoon freshly ground black pepper
One 15.5-ounce can crushed tomatoes
1. In a 12-inch skillet, heat the olive oil over medium-high heat, add the onions, and cook, stirring, until almost translucent, about 5 minutes. Add the peppers, salt, sugar, and black pepper and cook, stirring frequently, until the bell peppers and onions have reduced down to about half their original volume; this should take, about 10 minutes.
2. Add the tomatoes and stir until combined. Continue to cook, stirring, until the liquid from the tomatoes begins to evaporate, another 10 minutes.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before serving. Serve hot or at room temperature.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
Download The Specialty Produce App HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!
