Farmers’ Market Box June 11th 2020

This week’s local produce and featured farms:

• White Corn – Black Sheep Produce
• Collard Greens  – McGrath Family Farms
• Purple Kale – McGrath Family Farms
• Torpedo Onions – Tutti Frutti Farms
• Satina B Potatoes – Weiser Family Farms
• Baby Red Beets – Tamai Family Farms
• Mixed Summer Squash– Tamai Family Farms
• Yosemite Gold Tangerines  – Weiser Family Farms

Farmer’s Choice:

• Hass Avocados – Bernard Ranches
• Cherries – Smit Farms

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Farmers’ Market Box Recipes

Potato Leek Soup

Serves 6:
This French classic can be served hot or cold.

2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 pound Satina potatoes, peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish

 
1.     In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
2.     Add the potatoes and toss in the butter and leek mixture. 
3.     Add the broth and bring to a simmer. 
4.     Simmer for 10 to 15 minutes until the potatoes are tender. 
5.     Season with salt and pepper.
6.     Puree the soup with an immersion blender.
7.     Add the cream, and season again with salt and pepper.
8.     Serve the soup hot or cold garnished with chopped chives.

Potato and Chorizo Taco

Serves 4 to 6

1 pound Satina potatoes
3/4 pound Mexican chorizo, casings removed
1 cup finely chopped white onions
1 tablespoon finely chopped fresh serrano or jalapeño chile
About 2 teaspoons olive or vegetable oil, if necessary
12 warm tortillas for serving
Crema for serving
Sliced avocado for serving
 
1.     Put the potatoes into salted water to cover and bring to a boil.  Simmer for 15 to 20 minutes, until tender. 
2.     Drain and cool the potatoes, peel, and cut into 1/2-inch dice. 
3.     In a skillet, cook the chorizo until it is light brown.  Add the onion and chile, and saute for another 5 minutes until the onion is softened. 
4.     Add the potato chunks to the chorizo, cook another 5 minutes, until the potatoes are heated through. 
5.     Serve in warm tortillas garnished with crema, and avocado. 

South f the Border Grilled Corn

Serves 4
 
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
6 ears corn, shucked. 
 
1.     In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro.  Season with salt and pepper, additional lime juice, or chili powder to taste.  Refrigerate until ready to use. 
2.     Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals. 
3.     When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total. 
4.     Remove the corn from the grill and roll in the mayonnaise mixture.  Serve with additional mayonnaise mixture on the side.   

Southern Collard Greens

Serves 4
 
6 slices thick cut bacon, finely chopped
1 medium-size sweet onion, finely chopped
1/2 pound smoked ham, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
1 bunch collard greens, washed and trimmed
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon pepper
 
1.     In a Dutch oven, cook the bacon until crisp, add the onion, ham, and garlic, and saute until the onion begins to caramelize, about 7 minutes.
2.     Add the broth, greens, vinegar, and sugar, and simmer, covered for 1 1/2 hours until the collards are tender. 
3.     Season with salt and pepper and serve. 

Thai Curry Collards

Serves 4
 
4 tablespoons vegetable or coconut oil
4 red torpedo onions, sliced 1/2-inch thick using only the red part, and separated into rings
1 large onion, halved and thinly sliced
1 bunch collard greens center rib removed and cut into thin ribbons
4 cloves garlic, thinly sliced
4 tablespoons red Thai curry paste
1 tablespoon honey
1 tablespoon fish sauce
1 cup chicken or vegetable broth
1 cup coconut milk, stirred
3 cups cooked basmati rice for serving
 
1.     Heat 2 tablespoons of oil in a skillet, and fry the torpedo onions until crispy, drain on paper toweling and set aside. 
2.     In the same skillet, heat the remaining oil, add the onion, and saute until beginning to caramelize. 
3.     Add the collards and stir to coat with the oil.
4.     Add the garlic, and curry paste, and saute another 2 minutes.
5.     Add the honey, fish sauce, broth, and coconut milk, bring to a boil, and simmer for 5 minutes until the collards are tender. 
6.     Serve over rice, and garnish with the crispy torpedo onions. 

Zucchini and White Corn Frittata

Serves 4
 
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red torpedo onion
2 cups shredded zucchini
1 cup corn cut from the cob
Salt and pepper
6 large eggs
1/2 cup heavy cream
1 1/2 cups shredded sharp white cheddar cheese
Few drops Tabasco or Frank’s hot sauce
 
1.     Preheat the oven to 350 degrees.
2.     In a large skillet, melt the butter and oil, add the onion, and saute for 2 to 3 minutes. 
3.     Add the zucchini and corn, and saute until the zucchini liquid has evaporated from the pan, about 5 minutes.  Season with salt and pepper.
4.     In a bowl, whisk together the eggs, heavy cream 1/2 the cheese and Tabasco.
5.     Pour over the zucchini and corn mixture, sprinkle with the remaining cheese, and bake for 15 minutes until set in the middle.  Remove from the oven and allow to rest for 5 minutes before cutting into wedges and serving. 

Pasta with Zucchini and Fried Capers

Serves 4
 
1 pound linguine, cooked 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons salted capers, rinsed and dried
2 garlic cloves, finely chopped
a pinch of dried red pepper flakes
2 zucchini, sliced thinly lengthwise, then cut into long shreds
1/2 cup chopped mint
3/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
7 tablespoons butter, diced
1 1/4 cups freshly grated Parmigiano or Pecorino cheese
Salt and pepper
 
1.     Heat 2 tablespoons of the oil in a large skillet, and fry the capers until crisp, drain on paper toweling, and set aside.
2.     Heat the remaining oil, and saute the garlic, red pepper and zucchini until the zucchini is tender. 
3.     Add the mint, basil, and parsley, stirring to combine.
4.     Add the hot pasta to the pan, stir in the butter, 1/4 cup of pasta water and 1/2 of the cheese, tossing to make a creamy sauce.  Season with salt and pepper, add the capers to the pasta, and serve garnished with the remaining cheese. 
 

Sesame Beet Salad

Serves 4
 
1 bunch beets, tops removed, and scrubbed
1/2 cup thinly sliced red torpedo onions, using the red and tender green parts
2 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt, plus more to taste
1/4 cup finely chopped toasted macadamia nuts
 
1.     Steam the beets for 45 to 50 minutes until tender.  Cool, slip off the skins, and cut into 1/2-inch dice. 
2.     Add the onions, vinegar, oil, garlic, red pepper, and salt, tossing to combine.  Serve immediately garnished with macadamia nuts and sesame seeds or cover and refrigerate for up to 24 hours.  Garnish just before serving. 

Purple Kale Cesar

Serve 4
1/4 cup fresh lemon juice
1 tablespoon anchovy paste
1 tablespoon Worcestershire sauce
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
salt and freshly ground black pepper
1 bunch purple kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup finely grated Parmigiano Reggiano cheese
1 cup garlic herb croutons
 
1.     In a blender or food processor combine the lemon juice, anchovy paste, Worcestershire, garlic, and mustard.  Blend until smooth.  With the machine running, pour in the oil, until the mixture is thickened. 
2.     Taste for seasoning and correct with salt and pepper. 
3.     Toss the kale with the dressing, add the cheese, and croutons and toss again. 

Kale Pesto

Makes about 2 cups
 
1 bunch kale, stems removed (about 4 cups roughly chopped leaves)
2 garlic cloves
1 cup pistachios or almonds
1/4 cup fresh basil leaves
1/2 cup olive oil, plus more for the container
1/4 cup lemon juice
1/2 teaspoon fine sea salt, plus more for seasoning
Freshly ground black pepper
1 cup grated Parmesan cheese
 
1.     In a food processor, combine the kale, garlic, pistachios, basil, olive oil, lemon juice, salt, and pepper to taste. Process on high speed until the mixture is smooth. If you need to loosen the texture, add a teaspoon or two of water and continue to process. Add the Parmesan and blend until fully incorporated. Taste for seasonings and add more salt and pepper to taste.
2.     Place in a small bowl or glass jar, cover the top with a thin layer of olive oil, seal, and refrigerate for up to 5 days, or freeze for up to 3 months.

Tangerine Glazed Pork Tenderloin

Serves 4 to 6
 
Two 1 1/4 pound pork tenderloins, silverskin removed
1 cup fresh tangerine juice
1/3 cup Tamari or soy sauce
2 tablespoons honey
1 teaspoon dark sesame oil
2 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
1 tablespoon freshly grated tangerine zest
2 tangerines, seeded and thinly sliced
2 tangerines, seeded and chopped
1/4 cup finely chopped Italian parsley
 
1.     Put the pork tenderloins into a zip-lock bag.
2.     In a bowl, whisk together the tangerine juice, tamari, honey, sesame oil, garlic, ginger, and zest. 
3.     Pour into the bag, seal, and refrigerate for at least 4 hours or up to 36 hours. 
4.     Preheat the grill for 10 minutes.  Remove the pork from the marinade and put the marinade into a saucepan and boil for 10 minutes. 
5.     Grill the tenderloins until they register 155 degrees on an instant read meat thermometer.  Allow the meat to rest, covered with aluminum foil for 5 minutes.  Stir the tangerines and parsley into the sauce, cut the meat into 1/2-inch slices and nap with the sauce. 

Tomatillo Avocado Salsa

Serves 4
 
1 medium tomatillo, husked, washed, and coarsely chopped
1 tablespoon thinly sliced torpedo onion, using the red part
2 garlic cloves
1/2 teaspoon seeded and minced serrano chile; more to taste
1 large ripe avocado, pitted, peeled, and coarsely chopped
salt and freshly ground black pepper
Tortilla chips or fresh crudités for serving
 
1.     Put the ingredients into a food processor, pulse on and off until chunky.  Season with salt and pepper and serve with tortilla chips or fresh vegetables. 

Shrimp Salad with Avocado and Green Goddess Dressing

Serves 6
 
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 cup extra virgin olive oil
1 cup fresh flat-leaf parsley leaves
3 tablespoons minced fresh chives
2 tablespoons fresh tarragon leaves
2 teaspoons anchovy paste
1 garlic clove
3/4 cup plain Greek yogurt or sour cream
Salt few drops Tabasco or Franks hot sauce
1 head butter lettuce, washed, spun dry and separated into leaves
1 1/2 pounds large cooked shrimp
2 avocados, sliced
Thinly sliced red torpedo onions for garnish
 
1.     In a blender, combine the mustard, lemon juice, oil, parsley, chives, tarragon, anchovy paste, garlic, and sour cream/yogurt.  Puree until smooth.  Taste for seasoning and correct using salt and Tabasco. The dressing will keep covered in the refrigerator for up to 5 days. 
2.     Arrange the lettuce on salad plates.  Put the shrimp and avocado slices onto the lettuce, then drizzle with the dressing, and garnish with torpedo onion slices.  Serve additional dressing on the side. 
Cook’s Note:
 This salad is also delicious using shredded chicken, cooked salmon, or crab instead of the shrimp. 
 

Cherry Blondies

Makes about 16
 
2 cups firmly packed light brown sugar
1 cup unsalted butter, melted
2 large eggs
4 teaspoons vanilla paste or extract
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups sweet cherries, pitted and halved
1 teaspoon flaky sea salt
Confectioners’ sugar, for dusting
 
1.     Preheat oven to 350°F Coat a 9-inch baking pan with non-stick cooking spray.
2.     In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, and melted butter at medium speed until combined, about 1 minute.
3.     Add eggs and vanilla, beating until combined and stopping to scrape sides of bowl as needed. Add flour, baking powder, and baking soda, and beat at low speed just until combined. (The batter will be a bit stiff.) Reserve a few cherries for sprinkling on top; fold remaining cherries into batter. Spread batter into prepared pan, and top with reserved cherries and sea salt.
4.     Bake until golden brown on top, 50 to 55 minutes. Let cool for at least 2 hours before cutting. Dust with confectioners’ sugar before serving.

Cherry Upside Down Cornmeal Cake

Serves 6
 
⅓ cup firmly packed brown sugar
½ cup plus 3 tablespoons unsalted butter, softened
¾ teaspoon salt
1 pound sweet cherries, pitted
¾ cup granulated sugar
1 teaspoon finely grated lemon zest
2 large eggs
1½ cups cake flour
6 tablespoons cornmeal
1½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup whole buttermilk
1 teaspoon vanilla paste or extract
Vanilla ice cream or whipped cream, to serve
 
1.     Preheat oven to 350°F.  Coat the inside of a 9-inch springform pan with non-stick cooking spray.
2.     In a medium saucepan, heat brown sugar, 3 tablespoons butter, and ⅛ teaspoon salt over medium heat. Cook, whisking occasionally, until butter is melted, and sugar is dissolved. Pour mixture into prepared pan. Arrange cherries in a single layer on top of butter mixture.
3.     In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, zest, and remaining ½ cup butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
4.     In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and remaining ¾ teaspoon salt. In a small bowl, stir together buttermilk and vanilla.
5.     Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter onto cherries. Firmly tap pan on counter to settle batter between cherries and release air bubbles. Place pan on a baking sheet lined with parchment paper, silpat or aluminum foil.
6.     Bake until golden, puffed, and a wooden pick inserted in center comes out clean, 40 to 50 minutes, rotating pan and covering with foil halfway through baking to prevent excess browning. Let cool on a wire rack for 15 minutes.
7.     Carefully remove ring, invert cake onto a serving board or platter. Serve warm with ice cream or whipped cream.

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadiving.blogspot.com
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