Farmers' Market Box November 7th 2019
This week’s local produce and featured farms:
Christmas Lima Shelling Beans – Two Peas in a Pod Farm
Blue Lake Beans – D’Acquisto Family Farms
Mixed Greens – Terra Madre Gardens
French Breakfast Radishes – Terra Madre Gardens
Summer Mixed Squash – D’Acquisto Family Farms
Hyakume Persimmons – Penryn Orchards
Purple Sweet Potatoes – Her Produce
Shinko Pears – Ken’s Top Notch Produce
Farmer’s Choice:
Dragon Fruit – Wallace Ranch
Chocolate Persimmons – Penryn Orchards
White Pomegranates – Burkart Organics
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Farmers’ Market Box Recipes
Green Bean Salad with Warm Bacon Dressing
Serves 4-6
One pound blue lake green beans, ends trimmed, and cut into 1-inch pieces
6 strips of bacon, cut into 1/2-inch dice
1/4 cup finely chopped onion
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the green beans, and cook for 3 to 4 minutes until crisp/tender. Drain and transfer to a salad bowl.
2. While the green beans are cooking, cook the bacon until crisp, add the onion, brown sugar and mustard, sautéing until the onion is translucent.
Add the vinegar and bring to a boil. Season with salt and pepper. Pour over the green beans and toss to coat. Serve warm or at room temperature
Lima Beans and Rice
Serves 4-6
2 tablespoons extra virgin olive oil
Pinch red pepper flakes
2 garlic cloves, minced
2 cups coarsely chopped smoked ham
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
5 cups chicken or vegetable broth
1/2 pound Christmas lima beans, shelled
1 cup long grain rice
Salt and pepper
Tabasco or Frank’s hot sauce
1. In a Dutch oven, heat the oil, and swirl the red pepper and garlic in the pan for 30 seconds, until fragrant.
2. Add the ham, and saute for 2 to 3 minutes.
3. Add the collards and toss in the garlic oil.
4. Add the broth, and lima beans, simmer for 45 minutes.
5. Add the rice and cook another 15 to 20 minutes until the rice is tender, and the lima beans are creamy.
6. Season with salt and pepper, ladle into bowls and serve with hot sauce on the side.
Summer Squash Casserole
Serves 6
A staple in the South, summer squash casseroles come in all styles, this one is a winner with grilled meats, poultry, or seafood.
1/4 cup unsalted butter
1/2 cup finely chopped red torpedo onions
2 garlic cloves, minced
1 pound mixed summer squash, stem and root ends removed; sliced 1/4-inch thick
2 cups corn, cut fresh from the cob, or frozen and defrosted
Salt and pepper
1 cup shredded white cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup soft, fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat 2 tablespoons butter and saute the onions, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan. Add the corn, and season with salt and pepper.
3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
5. Melt the remaining butter, toss with the remaining breadcrumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the breadcrumbs are golden brown.
6. Allow to rest for 5 to 10 minutes before serving.
Traditional French Breakfast Radish with Baguette
Serves 4-6
1 baguette, thinly sliced on the diagonal
Unsalted French butter or Kerry gold, softened
1 bunch breakfast radishes, tops removed, ends trimmed, and thinly sliced on a mandoline
Fleur de Sel
1. Spread a thin layer of butter onto the baguette slices, top with radishes and sprinkle with fleur de sel.
Pasta with Pears and Pecorino
Serves 4
1/4 cup unsalted butter
1 leek finely chopped, using only the white part
3 pears, peeled, cored, and finely chopped
6 leaves fresh sage, finely chopped
Salt and pepper
1 pound shaped pasta such as penne, rigatoni or large shells, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 cup grated Pecorino Romano plus more for serving
1. In a large skillet, melt the butter, saute the leek, pears, and sage for 3 to 4 minutes until the leek and pears are softened. Season with salt and pepper.
2. Add the hot pasta to the skillet, and toss to coat, adding more pasta water if needed to make a creamy sauce. Add the pecorino, and any additional pasta water if needed. Season with additional salt or pepper and serve garnished with additional pecorino if desired.
Grilled Asian Pear, Arugula and Blue Cheese Sandwich
Serves 4
Unsalted butter, softened
8 slices sourdough or French bread 1/2-inch thick
1 cup gorgonzola cheese, softened
1/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
2 Asian pears, cored, and sliced 1/4-inch thick
1 bunch arugula, washed, spun dry and chopped
1. Preheat a griddle or grill pan. Spread butter onto slices of bread.
2. In a small bowl, combine the cheese, cream cheese, and Worcestershire.
3. Spread the cheese mixture onto the unbuttered side of the bread.
4. Top with pear slices and some of the arugula.
5. Top with another slice of bread, butter side up.
6. Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.
Salad with Roasted Pears, and Port Wine Vinaigrette
Serves 4
2 Asian pears, cored, and sliced 1/2-inch thick
Raw sugar
One bag mixed lettuce, washed, spun dry and chopped
2 to 3 thin slices of red onion
1/4 cup port wine
2 teaspoons chopped thyme
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons pear nectar
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese
1/2 cup white pomegranate arils
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment of silicone. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets. Bake for 10 to 15 minutes until golden brown. Set aside.
2. In a salad bowl, combine the lettuce, and onion.
3. In a mixing bowl, whisk together the wine, vinegar, honey, pear nectar and oil. Season with salt and pepper.
4. Pour over the salad greens and toss to coat.
5. Plate the salad, arrange some of the roasted pears over the salad greens, and sprinkle with crumbled blue cheese and pomegranate arils.
6. The roasted pears can be roasted the day before, bring to room temperature before serving.
7. The salad dressing is a great marinade for pork or chicken, the dressing will keep in the refrigerator for up to 5 days.
Persimmon Muffins
Makes 12
2 to 3 very ripe persimmons
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
2 large eggs plus 1 egg white
10 tablespoons unsalted butter, melted
2/3 cup sour cream
Raw sugar
1. Preheat the oven to 350 degrees F.
2. Line a 12-cup muffin pans with paper liners. Cut the persimmons in half, remove the seeds and scoop out the pulp into a food processor; pulse until smooth.
3. Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl.
4. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl.
5. Add the wet ingredients to the dry ingredients and stir until just combined (it’s fine if the batter is lumpy).
6. Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.
Not Your Mama’s Sweet Potatoes
Serves 4-6
1 pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese
1. Put the potatoes into a water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender.
2. Cool slightly, remove the skins, and put the flesh into a mixing bowl.
3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
4. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
5. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato mashed, add some cream or milk to make a smooth mixture. Stir in the bacon. Taste for salt and pepper and adjust.
6. Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork or seafood.
Dragon Fruit Salad
Serves 4
One bag mixed lettuce, washed and spun dry
2 Dragon Fruit
1/4 cup lime juice
2 tablespoons honey
2 tablespoons orange juice
1/2 cup vegetable oil
Salt and pepper
1/4 cup pomegranate arils
1. Put the lettuce into a salad bowl.
2. Peel the dragon fruit and cut into 1/2-inch cubes.
3. In a small bowl, whisk together the lime juice, honey, orange juice, and oil.
4. Season with salt and pepper.
5. Toss the lettuce with a bit of the dressing and plate the salad.
6. Arrange the dragon fruit on top of the lettuce, drizzle with additional dressing sprinkle with pomegranate arils and serve.
Mini Cheesecakes with White Pomegranate
Serves 6-8
24 vanilla wafers
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 cup white or red pomegranate arils
1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until smooth.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Arrange pomegranate arils on the top of the cheesecakes and refrigerate. Allow the cheesecakes to come to room temperature for serving.
Chocolate Persimmon Bread
Serves 6
Persimmon Bread
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3 ripe persimmons, peeled, and chopped
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs
1/2 cup golden raisins
1. Preheat oven to 350°coat the inside of a 9x5x3″ loaf pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. Scoop persimmon flesh from skins into a blender. Purée until smooth.
4. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use—puree can be frozen)
5. Whisk in buttermilk and orange zest. Set aside.
6. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.
7. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined.
8. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in the raisins.
9. Pour batter into prepared loaf pan.
10. Bake until a tester inserted into center comes out clean, about 1 hour.
11. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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