Farmers’ Market Box July 2nd 2020

June 30, 2020 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

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Farmers’ Market Box Recipes

Chicken Breasts with White Port Sauce on Braised Leeks

Serve 8
For the Leeks
4 medium leeks, with coarse green ends trimmed
2 tablespoons butter or margarine
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste                                                                                                                        
1.      Split leeks lengthwise to within ½ inch of their roots.  Rinse under cold water.  Drain and cut into 1 inch lengths. 
2.      Melt butter in a 4 quart saucepan.  Add leeks and cook gently, stirring occasionally until soft, about 10 minutes. 
3.      Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks.  Keep warm while preparing chicken.
For the Chicken
8 chicken breast halves, boned and skinned
Ground pepper
1 cup port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces
1.      Pat the chicken dry, and season with salt and pepper.  Pour port and broth into a large saute pan.  Arrange chicken breasts in a single layer. 
2.      Cut a piece of aluminum foil to fit pan and place directly on the chicken.  Cook over high heat until chicken is firm to the touch.  NO MORE THAN 8 MINUTES! 
3.      Transfer to plate to cover loosely with aluminum foil. 
4.      Boil liquid over high heat until reduced to 1/4 cup.  Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another.  Adjust seasoning. 
5.      Spoon leeks onto platter and chicken breasts over them.  Drizzle with sauce.

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 1/4 pounds low starch potatoes, such as Yukon gold, Satina, Reds, or white creamers 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.

Pasta with Leeks

Serves 4 to 6
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup unsalted butter
2 tablespoons extra virgin olive oil
2 cups finely chopped leeks, using the white and tender green parts
Salt and pepper
1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth)
1/2 cup creme fraiche
1/4 cup finely chopped Italian parsley
1 cup grated Parmigiano Reggiano
1.      In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and saute for 5 minutes, until the leeks are wilted, and turning translucent. 
2.      Add the wine, and simmer to reduce the wine by half.  Remove from the heat, and whisk in the crème fraiche and parsley. 
3.      Add the pasta to the skillet and toss to coat.  Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce.  Serve garnished with the remaining cheese. 

Rainbow Chard Frittata

Serves 4 to 6
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 leek, thinly sliced using the white and tender green parts
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 tablespoons water
Salt and pepper
6 ounces crumbled goat cheese
Preheat the oven to 350 degrees. 
In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds. 
Add the leek, and saute until the leek is wilted, about 3 minutes. 
Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted. 
In a mixing bowl, whisk together the eggs, water, salt, and pepper. 
Pour over the chard mixture, making sure that the mixture is combined. 
Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set. 
Allow to rest for 5 minutes before cutting into wedges.  The frittata can be served hot or at room temperature. 
Cook’s note:
  You can vary the cheeses here, or leave out the cheese, although fresh mozzarella is a nice choice, as well as Monterey Jack, or feta. 

South of 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.   

Amalfi Salad

Serves 4 to 6
A version of this salad is served throughout southern Italy and Sicily.  It’s a lovely taste of Italian summer.
1 bulb fennel, root end removed, and wispy ends removed, save for garnish
1 leek, thinly sliced using the white part only
4 Valencia oranges, peel and pith removed, and sliced 1/2 inch thick
1/2 cup black oil cured olives
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley, for garnish
1.      Thinly sliced the fennel on a mandoline and arrange on a serving platter. 
2.      Scatter the leek over the fennel, and arrange the orange slices over all. 
3.      Scatter the olives over the oranges. 
4.      In a mixing bowl, whisk together the oil, and vinegar, season with salt and pepper. 
5.      Pour over the salad, garnish with the parsley, and serve at room temperature.  Garnish the platter with wispy fennel greens.

Baby Carrots with Smoky Blue Cheese Dip

Makes 2 cups of Dip
This dip is great with fresh veggies, makes an awesome sauce for burgers, and is delicious with potato chips. It can be the ‘blue’ for your red white and blue celebration. 
1 bunch baby carrots, scrubbed, and tops removed
 2 cups sour cream
1/2 cup mayonnaise
1/2 cup finely chopped leek using some of the green part
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups crumbled blue cheese
1/2 teaspoon freshly ground black pepper
4 shakes Tabasco
6 strips bacon, cooked crisp and crumbled
1.                  In a mixing bowl, stir together the sour cream, mayonnaise, leeks, Worcestershire, blue cheese, and Tabasco until blended.
2.                  Cover the dip and refrigerate for up to 3 days.  Taste the dip for seasoning and adjust it before serving.  Sprinkle the bacon over the dip and serve with potato chips, crackers, and fresh vegetables.

Carrot Top Pesto

Makes about 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
1.                  In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2.                  Pulse on and off to break up the garlic and nuts. 
3.                  With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
4.                  Refrigerate for up to 7 days or freeze for up to 6 months. 
Cook’s Notes:
  To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry. 
Add a bit of vinegar or lemon juice to make a vinaigrette. 

Grilled Eggplant Dip

Makes about 1 1/2 to 2 cups
1 pound Chinese eggplant, stem end removed, and cut into quarters, lengthwise
Extra virgin olive oil
1/4 cup tahini
1/4 cup Greek yogurt
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoon zaatar
Pita chips for serving
1.                  Preheat a grill, or grill pan.  Brush the eggplant with oil, and grill until the eggplant is softened. 
2.                  Put the eggplant, and remaining ingredients, into a food processor and process on and off until the mixture is combined, you should still see some pieces of eggplant in the mixture. 
3.                  Cover and refrigerate for at least 2 hours, serve with pita chips and fresh vegetables.

Miso Glazed Eggplant

Serves 4
3 tablespoons miso paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
1 pound Chinese eggplant, stem ends removed, and quartered lengthwise
2 tablespoons toasted sesame seeds
1.                  Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2.                  In a bowl, whisk together the miso, brown sugar, vinegar, soy, garlic, and ginger. 
3.                  Add the eggplant to the bowl and stir to coat. 
4.                  Spread the eggplant and any excess marinade onto the baking sheet and roast for 10 to 12 minutes, until the eggplant is golden brown and tender. 
5.                  Remove from the oven, transfer to a serving bowl, and sprinkle with sesame seeds. Serve warm or at room temperature.

Braised Fennel and Leeks

Serves 4 to 6
This is a great side dish to serve with grilled meats, poultry, or seafood.  If you aren’t a fan of the licorice flavor of fennel, it disappears when cooked. 
1 cup heavy cream
1 cup milk
2 garlic cloves, minced
2 leeks, thinly sliced using the white and tender green parts
1 fennel bulb, root end and wispy greens removed, and thinly sliced
1 cup shredded Gruyere cheese
1.                  Preheat the oven to 350 degrees and coat the inside of a 1-quart gratin dish or 9-inch pie plate with non-stick cooking spray.
2.                  In a large skillet, heat the cream, milk, garlic, and leeks, until the mixture comes to a boil. 
3.                  Simmer for 5 minutes, until thickened.
4.                  Add the fennel, transfer to the gratin dish, sprinkle with the cheese, and bake for 15 to 20 minutes until bubbling and the cheese is golden brown.  

Beet Salad with Oranges and Goat Cheese

Serves 4 to 6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup orange juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch Italian parsley washed and spun dry; stems trimmed
3 oranges, peel and pith removed, and sliced 1/2-inch thick
1 cup crumbled goat cheese
1.      Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.  Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife. 
2.      When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl. 
3.      In a mixing bowl, whisk together the vinegar, juice, oil, and basil.  Season with salt and pepper. 
4.      Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour. 
5.      Put the parsley leaves and orange slices onto salad plates.  Drizzle with a bit of the dressing.
6.      Arrange beet slices onto the parsley and oranges, sprinkle with goat cheese, drizzle with the remaining dressing and serve. 

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute.  If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.      In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted. 
2.      If the skillet is dry add a bit of water or broth, to help wilt the greens. 
3.      Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.

Orange Upside Down Cake

Serves 10

    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 oranges, peel and pith removed, and sliced 1/4-inch thick
1.      Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2.      Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3.      Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 
For the Cake
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
1/2 teaspoon orange zest
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, orange oil, if using.
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 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.    

Chimichurri Sauce

Makes about 2 cups
3 cloves garlic, chopped
1 medium shallot, chopped
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1.                  In a food processor, blender or mortar and pestle, combine all the ingredients, until a paste is formed. 
2.                  Cover and refrigerate for at least 2 hours, or up to 5 days.  The chimichurri will keep in the freezer for about 2 months.  It is great drizzled over grilled meats, and poultry. 

Lemon Cucumber Dip

Makes about 4 cups
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese

In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta.  Season with salt and pepper.  Refrigerate for at least 2 hours and serve with pita chips and crudités. 

Lemon Cucumber Corn Salad

Serves 4 to 6
2 tablespoons extra-virgin olive oil
1 leek, finely chopped, using the white and tender green parts
2 ears corn, kernels cut from cobs
Salt and pepper
2 tablespoons lime juice
¼ cup sour cream
¼ red onion, sliced thin
4 lemon cucumbers, scrubbed, quartered, seeds removed and cut into thin slices
3/4 cup feta cheese crumbled
¼ cup fresh basil leaves, torn
1.      In a large skillet heat the oil, and saute the leek and corn for 2 to 3 minutes, until the corn begins to turn translucent.  Remove to a large bowl, and cool
2.      Season with salt and pepper.
3.      In another bowl, combine the lime juice, sour cream, and red onion.  Season with salt and pepper.
Combine the corn, cucumber, and the sour cream mixture.  Add the feta and basil leaves, season with salt and pepper and serve cold.

Ruby Grapefruit Sangria

Serves 8
1/2 cup superfine sugar
1 1/2 cups hot water
2 oranges, thinly sliced
2 ruby grapefruits, thinly sliced
3/4 cups Triple Sec
One 750-ml bottle white wine, Sauvignon Blanc, Pinot Grigio or Pinot Gris
Sparkling water
1.                  In a pitcher, combine the sugar, water, fruit Triple Sec and wine. Refrigerate for at least 4 hours.    
2.                  When ready to serve, fill wine glasses with ice cubes, pour in the sangria mixture, and top off with sparkling water. 

Ruby Grapefruit Curd

Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh grapefruit juice
1/2 cup chilled butter, cut into 1/2-inch cubes

1.      In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils. 
2.      Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated. 
3.      Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4.      Cool, and refrigerate, the curd will set up in the refrigerator. 
5.      Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

The Flag Cake

Serves 10 to 12
If you are celebrating 4th of July, this is great dessert—you can get the fruit and dairy products at Specialty Produce, and the whole thing can be made in advance. 
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened, and cut into 1/2-inch bits
1 cup buttermilk
4 large eggs
2 teaspoons lemon extract
1 teaspoon grated lemon zest
1.                  Preheat the oven to 375 degrees.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2.                  In the bowl of an electric mixer combine the flour, baking powder, salt, soda, and sugar, stirring to blend. 
3.                  With the machine running on low, add the butter a few pieces at a time, beating until the flour mixture is crumbly.
4.                  In a 2 cups measure, stir together the buttermilk, eggs, extract, and zest.
5.                  With the mixer running on low, gradually pour in the buttermilk mixture, beating until the mixture is smooth, scraping down the bowl, if necessary.
6.                  Pour the batter into the prepared pan, and bake for 35 to 40 minutes, until a skewer inserted into the middle comes out clean.  Cool the cake on a wire rack for 10 minutes, then turn out onto a rack to cool completely. 
7.                  Do-Ahead:  At this point, you can slip the cake into a 2-gallon zipper-top plastic bag and refrigerate for 3 days or freeze for up to 2 months.  Defrost overnight in the refrigerator.
2 cups heavy cream
2 cups mascarpone cheese
1/3 cup sugar
3 pints medium size strawberries
1 pint blueberries
1.                  In the bowl of an electric mixer, whip the cream until it is very stiff.  Add the mascarpone and sugar, and whip again until combined. 
2.                  Slice one pint of strawberries ½-inch thick and set aside.  Slice the other berries in half.  Wash the blueberries and pick over for stems.  Dry the blueberries completely.
3.                  Using a serrated knife, slice the cake in half horizontally.  Spread a layer of the whipped cream mixture over the cake about ½-inch thick.  Top with the sliced strawberries. 
4.                  Cover with the top cake layer and spread the top and sides with the remaining whipped cream, reserving about ½ cup. 
5.                  Draw a box in the upper left corner of the cake measuring 4 inches from the top left hand side of the cake and 5-inches in from the left side of the cake for the blueberry background and fill with some of the blueberries, so that you can still see some of the white frosting (any remaining blueberries can be used for garnishing slices of cake). 
6.                  Lightly mark 1-inch lines along the horizontal edge of the cake and beginning at the top of the cake alternate rows of sliced strawberries, cut side down, beginning at the “star” box with the butt end of the berries against the box.  Continue to make the red stripe rows alternating with a frosted row all the way down the cake.  Depending upon the size of your berries you should have 4 red rows and 4 white rows. 
7.                  Place the remaining whipped cream into a pastry bag fitted with a star tip or a zipper-top plastic bag, with a small hole snipped into the corner.  Pipe small stars between the blueberries to resemble stars on the flag.
8.                  Cover the cake with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.  Remove the cake from the refrigerator and serve cold garnished with any remaining blueberries.  
9.                  Cook’s Note:  Size does matter in this dessert.  The larger the strawberries, the less stripes you will have.  Here in San Diego they are sometimes gargantuan—sometimes 2-inches in length!  These aren’t the ones you want for this cake—you want something small to medium size (1-inch maximum) so that you’ll have enough stripes to make it interesting—there will always be someone in the crowd who will point out that your cake isn’t “actually” a flag because you don’t have the requisite number of stripes—they are the people you don’t invite back!  Save the large berries for coating with chocolate

Wishing you all a safe and happy holiday weekend.  Remember to wear your mask. 

@Diane Phillips   Blog:

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