Farmers' Market Box August 29th 2019
This week’s local produce and featured farms:
Red Shishito Peppers – Girl N Dug Farms
Beefsteak Tomatoes – Dassi Family Farms
Ambrosia Melons – Munak Ranch
White Corn – Black Sheep Farms
Yellow Wax Beans – D’Acquisto Farms
Salanova Mix Lettuce – D’Acquisto Family Farms
Eggplant – Point Loma Farms
Shallots – Schaner Farms
Muscat Litchi Grapes – Murray Family Farms
Farmer’s Choice:
Scarlet Runner Shelling Beans – Two Peas in a Pod Farms
Cranberry Shelling Beans – Two Peas in a Pod Farms
White Peaches – Fair Hills Apple Farm
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Farmers’ Market Box Recipes
Blistered Shishito Peppers with Sriracha Sauce
Serves 2-4
1 pound Shishito peppers, washed and patted dry
Extra virgin olive oil (about 1/4 cup)
Coarse salt
1. In a bowl, combine the peppers, oil and some salt, and toss to coat with the oil.
2. Preheat at heavy duty skillet over medium high heat. When a droplet of water steams, add the peppers, and cool for 3 minutes until the underside is blistered.
3. Turn and cook until the peppers are blistered on all side. Sprinkle with more coarse salt and serve immediately.
1 cup Greek Style yogurt
1 tablespoon Sriracha
1 teaspoon Dijon mustard
Freshly ground black pepper
1. In a bowl, whisk together the ingredients. Refrigerate for up to 4 days.
Warm Yellow Bean Salad with Bacon Vinaigrette
Serves 4
1 pound yellow wax beans, ends trimmed, and cut into 1-inch pieces
6 strips thick cut bacon cut into 1/2-inch pieces
2 garlic cloves, minced
1/2 cup thinly sliced shallots
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Salt and pepper
1. Bring 4 quarts of salted water to a boil and cook the beans for 4 minutes until crisp/tender. Drain and season with salt and pepper.
2. In a skillet, cook the bacon until crisp, add the garlic and shallots, and cook until they are softened, about 2 minutes. Add the vinegar, sugar and Dijon, and bring to a boil. Taste for seasoning and adjust.
3. Pour over the beans and serve warm or at room temperature.
Ranch Hand Corn and Bean Salad
Serves 4-6
1 pound 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
1/4 cup finely chopped shallot
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 4 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.
4. Toss the beans and corn with some of the dressing and serve.
White Nectarine Tart
Serves 6
1 9-inch prebaked pie crust
1 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 white nectarines, pitted, and thinly sliced
1/2 cup apricot jam
1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.
BLT Salad
Serves 4-6
1 head Salanova, washed, spun dry and chopped
6 strips thick cut bacon, cooked crisp and crumbled
2 cups croutons, store bought or homemade
1 or 2 beef steak tomatoes, cored, and chopped
1/2 cup mayonnaise
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper
1. In a salad bowl, combine the lettuce, bacon, croutons and tomatoes.
2. In a small bowl, whisk together the mayonnaise, garlic, and mustard, season with salt and pepper.
3. Toss the salad with the dressing and serve.
4. If you have leftover chicken, it’s a great addition to the salad.
Pasta Alla Norma
Serves 6
1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely shallot
1 eggplant, stem end removed, and cut into 1-inch cubes
One pound beefsteak tomatoes, cored and coarsely chopped
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata
1. In a large skillet, heat the oil, saute the garlic, red pepper and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes and bring to a boil. Simmer for 20 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.
Eggplant Timbale
Serves 4
1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large purple eggplants, cut into 1/2-inch slices
2 cups fresh French breadcrumbs
1 1/2 cups freshly grated Pecorino Romano or similar sharp cheese
1/4 pound ham, finely chopped
1/2 cup finely chopped Italian parsley
3 large eggs
8-ounces fresh mozzarella, sliced, or similar melting cheese
4 cups marinara sauce (see below)
1. In a measuring cup, combine the oil, salt and pepper. Preheat the oven to 400 degrees and line two baking sheets with silicone liners, or aluminum foil.
2. Lay the eggplant slices on the prepared baking sheets, and brush with the oil.
3. Bake for 5 to 10 minutes, until golden. Remove from the oven and allow to cool.
4. In large bowl, combine the breadcrumbs, Pecorino cheese, ham, parsley and eggs and set aside.
5. Line the inside of a 9-inch springform pan with aluminum foil and lower the heat to 350 degrees. Pour 1 cup of marinara into the bottom of the pan. Top with slices of eggplant.
6. Spread a layer of the bread crumb mixture over the eggplant, top with another layer of eggplant, a layer of mozzarella and the remaining bread crumb mixture, and the remaining eggplant and the remaining mozzarella. Cover with aluminum foil and bake for 40 to 45 minutes.
7. Remove from the oven and allow to rest for about 30 minutes to firm up. Remove the spring form, and cut the timbale into slices, and serve in a pool of the remaining marinara sauce.
Makes 6 to 8 cups
1/4 extra virgin olive oil
1 large sweet yellow onion, chopped or 1 cup chopped shallots
8 cloves garlic, sliced
Three 28-ounce cans whole San Marzano plum tomatoes, roughly chopped or squeezed by hand
Salt and freshly ground black pepper to taste
1/4 cup sugar, or to taste
1. In a large skillet, heat the oil and add the onions and sauté for 4 to 5 minutes, until translucent, add the garlic, and sauté another minute.
2. Add the tomatoes, bring to a boil, and add the salt and pepper.
3. Simmer for 20 minutes, until the sauce is reduced and thickened. Taste the sauce, and add sugar if needed, and simmer another 5 minutes.
4. Remove from the heat, and puree with an immersion blender, if desired. Cool the sauce and refrigerate for up to 1 week or freeze for up to 6 months.
White Peach 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 peaches, 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 flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
6. Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
7. 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. Sprinkle evenly over muffin batter.
8. Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.
Prosciutto with Melon
Serves 4-6
One ambrosia melon
1/3 pound thinly sliced prosciutto di Parma
1. Peel and seed the melon. Cut into wedges.
2. Wrap each wedge in prosciutto and serve.
Ambrosia Melon Sorbet
Serves 4-6
1/4 cup water
1/4 cup sugar
2 tablespoons corn syrup
1 ambrosia melon, seeds and peel removed, and coarsely chopped
1 tablespoon lime juice
1. In a saucepan, heat the water and sugar, until the sugar is dissolved. Cool.
2. In a blender, combine the corn syrup, melon, lime juice, and cooled sugar syrup. (you may have to do this in batches)
3. Cool the mixture in the refrigerator for 2 hours, then pour into an ice cream maker, freeze according to the manufacturers’ directions.
4. Store the sorbet in the freezer.
Shrimp and Corn Chowder
Serves 6
4 tablespoons (½ stick) unsalted butter
¼ cup finely chopped shallot
1 rib celery, finely diced
2 teaspoons Creole Seasoning or Old Bay Seasoning
3 tablespoons all-purpose flour
2 cups seafood stock
2 cups white corn, fresh cut from the cob
½ pound medium cooked shrimp, peeled and deveined (see note)
1 cup heavy cream
¼ cup snipped chives
1. Melt the butter in a 4-quart saucepan, and add the shallot, celery, and Creole Seasoning, sautéing for 3 minutes, until the shallot is softened.
2. Add the flour and stir until the flour begins to bubble in the bottom of the pan.
3. Add the corn and bring to a boil. [Note: If you would like to use raw peeled and deveined shrimp, add it here, and simmer the soup for 3 to 4 minutes.]
4. Add the cream and (cooked) shrimp, bring to serving temperature, and serve garnished with chopped chives.
Braised Sausage with Muscat Grapes
2 tablespoons water
2 pounds sweet Italian sausage
4 cups Muscat Litchi grapes, seeded and halved
1 1/2 cups Orvieto classico, Sauvignon Blanc, Pinot Grigio or Riesling
1. Put the water into a large skillet over medium high heat, add the sausages, cover and steam for 10 to 15 minutes. Remove the cover, turn the heat to medium, and cook the sausages until they are evenly browned on all sides, turning frequently.
2. Add the grapes, and wine, and simmer uncovered for 10 to 15 minutes, until the sauce begins to thicken a bit, and grapes are soft. Serve the sausages and sauce over polenta, rice, or pasta.
Creamy Tuscan Beans
Serves 2-4
1/4 cup extra virgin olive oil
4 garlic cloves, minced
2 tablespoons finely chopped rosemary
1 pound shelled cranberry beans
1 pound shelled scarlet runner beans
2 cups chicken broth
Salt and pepper
1. In a Dutch oven, heat the oil, saute the garlic and rosemary for 1 minute until fragrant.
2. Add the beans, and broth, bring to a boil, and simmer for 35 to 45 minutes until the beans are tender.
3. Season with salt and pepper.
Red Beans and Rice
Serves 6
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper, seeded and chopped
4 cloves garlic, minced
2 pounds Andouille sausage or smoked polish style sausage, cut into 1-inch rounds
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 Bay leaf
1 pound shelled Scarlet runner beans
1 pound shelled cranberry beans
4 cups chicken broth
Salt and freshly ground pepper to taste
6 cups cooked rice
1 cup chopped green onions for garnish
1. In a 5-quart Dutch oven, heat the oil, and sauté the onion, celery, green pepper and garlic together for about 6 minutes, until the onion begins to turn translucent.
2. Add the sausage, thyme and cayenne, and sauté another 3 minutes, until the sausage turns shiny, and the cayenne begins to cook.
3. Add the beans and chicken broth, bring the mixture to a boil, stirring up any browned bits on the bottom of the pan. Season the beans with salt and pepper if necessary.
4. Cover and simmer the beans for 1 to 1 1/2 hours, adding more broth if beans begin to stick.
Remove the bay leaf, serve the beans over rice garnished with chopped green onions.
Peach Praline Crumble Pie
Serves 12-14
8 cups peeled sliced (1/2-inch thick) peaches
2 teaspoons lemon juice
1 1/4 cups sugar
2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1 1/2 cups firmly packed light brown sugar
1 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cut into small pieces
1 1/2 cups chopped pecans
1. Preheat the oven to 400 degrees.
2. In a mixing bowl, combine the peaches, optional lemon juice, sugar, cornstarch and nutmeg, stirring to dissolve the sugar. Let the mixture rest while you are making the crumble. (If you plan to make the crumble later, then cover the bowl with plastic wrap and refrigerate it)
3. In the work bowl of a food processor, combine the sugar, and flour, and pulse on and off 3 times, to distribute the ingredients in the work bowl.
4. Evenly distribute the butter over the flour mixture, and pulse on and off 6 to 8 times, until the mixture forms crumbs, but doesn’t hold together.
5. Transfer the peach mixture to a 13-by-9-inch baking dish, sprinkle the crumble over the top and evenly scatter the pecans over the crumble.
6. Bake the crumble for 10 minutes, lower the heat to 350 degrees and bake an additional 20 to 25 minutes, until the topping is golden brown, and the peaches are bubbling.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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