Farmers' Market Box September 5th 2019

September 3, 2019 0 Comments


This week’s local produce and featured farms:

Blue Lake Green Beans – Tamai Family Farms
Yellow Corn – Tamai Family Farms
Eggplant – Fresno Evergreen
Dino KaleBe Wise Ranch
Salanova Mix Lettuce – D’Acquisto Family Farms
Cherry Tomatoes – D’Acquisto Family Farms
Yellow Nectarines – Frog Hollow Farm
Red Shishitos – Girl & Dug Farms

Farmer’s Choice:

Passion Fruit – Koral’s Tropical Fruit Farm
Kosui Asian Pears – Penryn Orchards
Red Kuri Squash – Tutti Frutti Farms

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Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Confetti Tomato Pasta
Serves 4
1/4 cup extra virgin olive oil
6 garlic cloves, sliced
1 pound mixed cherry tomatoes, halved (quarter if large)
1/4 cup thinly sliced basil
Salt and pepper
One pound linguine, cooked 2 minutes short of al dente
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil over medium heat, and saute the garlic until it is translucent, but not browned.
2. Add the cherry tomatoes, and saute for 4 to 5 minutes until the tomatoes begin to melt.
3. Add the basil, salt and pepper.
Toss with the linguine, add 1/4 cup cheese, and toss. Serve garnished with the remaining cheese.
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.
Grilled Nectarine Salad
Serves 4
1 pound yellow nectarines, halved and pitted
Raw sugar
1 head Salanova, washed and spun dry
1/4 cup aged balsamic vinegar
2 tablespoons orange juice
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled Feta or goat cheese
1. Preheat the grill or a grill pan. Brush with oil to prevent sticking.
2. Dip each nectarine half in the raw sugar, and grill cut side down until the fruit is softened.
3. Remove from the grill and cut each half in half again.
4. Put the Salanova into a salad bowl.
5. In a small bowl, whisk together the balsamic vinegar, orange juice, and olive oil. Season with salt and pepper.
6. Toss the lettuce with the dressing and plate the salad.
Top each serving with 2 nectarine quarters, sprinkle with cheese, and drizzle with a bit of the dressing.
Tomato and Nectarine Salsa
Makes About 4 cups
1/2 cup chopped seeded and cored red Shishito peppers
2 cups chopped cherry tomatoes
2 firm yellow nectarines, finely diced
1/4 cup finely chopped scallions using the white and the tender green parts
2 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1. In a non-reactive bowl combine all the ingredients, season with salt and pepper, and allow to mellow at room temperature for at least 1 hour before serving.
If you would like to make this ahead of time, use 2 tablespoons vegetable oil and 2 tablespoons of extra virgin olive oil so that the olive oil doesn’t congeal. The salsa will keep in the refrigerator for up to 4 days, it will grow hotter the longer it sits.
Nectarine Tart
Serves 6
1 9-inch prebaked pie crust
1 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow 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.
Refrigerate the pie for 2 hours. Serve cold.
Sweet Corn Chowder
Serves 6
6 cups chicken or vegetable broth
4 cups diced Yukon gold or red potatoes
3 medium carrots, diced
8 strips thick cut bacon, cut into ½-inch dice
1 cup finely chopped onion
3 ribs celery, chopped finely
1 1/2 teaspoons dried thyme leaves
½ cup flour
2 cups corn cut from the cob
1 cup heavy cream
Salt and more Tabasco to taste
1. In a saucepan, bring the broth, potatoes and carrots to a boil. Simmer for 10 to 12 minutes until the potatoes are tender. Drain, save the broth and vegetables.
2. In a Dutch oven, cook the bacon until it is crisp. Add the onion, celery and thyme, and saute until the onion is softened, about 5 minutes. Add the flour, and saute for 2 to 3 minutes to cook the flour.
3. Add the reserved broth and bring to a boil. Add the carrots, potatoes, and corn, and simmer for 5 minutes. Add the cream, and season with salt and Tabasco. Serve warm.
Cook’s Note: You can omit the cream if you would like, add a bit more broth if desired.
Green Bean and Corn Salad
Serves 6
1 pound blue lake green beans, ends trimmed, and cut into 1-inch lengths
2 ears corn, cut from the cob
6 strips thick cut bacon, cut into 1/2-inch strips
1/2 cup finely chopped sweet yellow onion
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the beans and cook 3 to 5 minutes, until crisp/tender.
2. Drain thoroughly, add to a bowl with the corn.
3. In a skillet, cook the bacon until it is crisp. Add the onion and cook for 3 minutes until translucent.
4. Add the mustard, brown sugar and vinegar, bring to a boil, and season with salt and pepper.
Pour over the corn and beans and serve at room temperature.
Eggplant Meatballs
Serves 6
1/4 cup extra virgin olive oil
1 large eggplant, stem end trimmed, and cut in half (about 1 pound)
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 20 to 30 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 meatballs 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 Miso Eggplant
Serves 4
1 eggplant
2 tablespoons olive oil
1/3 cup white miso
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon water
2 teaspoons rice vinegar
1 teaspoon roasted red chili paste
1/3 cup chopped fresh scallions, for garnish
1/4 cup toasted sesame seeds for garnish
1. Preheat oven to 400°F. Line a baking sheet with silicone, aluminum foil, or parchment. Remove the stem end of the eggplant, and slice into 1/2-inch rounds. Place eggplant slices on the baking sheet.
2. Whisk together oil, miso, ginger, sesame oil, honey, water, vinegar, and chili paste in a small bowl.
3. Brush on the slices, and roast for 4 to 5 minutes until the eggplant is tender and begins to turn golden.
4. Turn the slices, brush with the miso mixture, and roast another 5 minutes until golden.
5. Remove the eggplant to a serving platter, sprinkle with toasted sesame seeds and scallions.
Farro and Kale
Serves 4
1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red onion
Pinch red pepper
One bunch Kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts
1. Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes. Drain thoroughly put into a bowl and set aside.
2. In a large skillet, heat the oil, add the garlic, onion and red pepper, saute until the onion begins to soften.
3. Add the kale and toss until the kale wilts. Season with salt and pepper.
4. Add the kale to the farro and toss to combine.
5. Add the Parmigiano and toss again.
6. Garnish the Farro with the pine nuts.
Insta-Pot Red Kuri Risotto
Serves 4-6
1/4 cup4 tablespoons unsalted butter
1/2 cup finely chopped sweet onion, such as Vidalia
2 cups chopped red Kuri squash peeled and cut into 1/2-inch pieces
1 1/2 cups Carnaroli, Arborio or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
3 1/2 cups chicken broth
2 tablespoons extra-virgin olive oil
1/4 cup packed sage leaves, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. Melt 2 tablespoons of the butter in the pressure cooker or Insta-Pot over medium high heat, add the onion and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
2. Add the rice and stir to coat the grains.
3. Add the wine and bring to a boil.
4. Pour in the broth and stir to combine.
5. Lock the lid in place and cook at high pressure for 7 minutes.
6. While the risotto is cooking, heat the oil in a small skillet over medium-high heat.
7. Fry the sage until it is crispy, this should take about 5 minutes. Remove the sage from the oil and drain on paper towels.
8. When the risotto is cooked, quick release the pressure, remove the lid, and tilt the pot away from you to avoid the escaping steam. Stir in the remaining 2 tablespoons of butter and the Parmigiano. Spoon the risotto onto plates, and sprinkle with the fried sage leaves.
9. Cook’s Note: If you would like to make this on the stove top you will need 4 1/2 to 5 cups of broth.
10. At step #4, add ladles-full of broth, stirring after each addition, waiting till the broth is almost evaporated. Continue to add broth until the rice is al dente. Add the butter and cheese when the rice is al dente.
Passion Fruit Pudding
2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)
1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puffs slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
Serves with crème fraiche or unsweetened whipped cream
Five Spice Asian Pears
Serves 2-4
1 bottle Riesling
2 teaspoons five spice powder
1/4 cup honey
4 Asian pears, cored and cut in half
1/2 cup crème fraiche
1. In a Dutch oven, combine the Riesling, five spice powder, and the honey.
2. Add the pears to the pot and spoon the wine mixture over the pears.
3. Cover and simmer for 10 minutes, turn the pears, and simmer another 20 minutes until the pears are softened.
4. Remove from the liquid and set aside.
5. Bring the liquid to a boil and reduce it by half.
6. Serve the pears drizzled with the syrup and garnished with a dollop of crème fraiche.
7. The pears also make a great garnish for roasted pork or poultry. Any remaining syrup can be frozen and used to flavor meats, poultry, cocktails or desserts.
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