Farmers’ Market Box August 6th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Crunchy Kale Salad

Serves 4 to 6
 
1 bunch black kale, tough stems removed, washed, spun dry and chopped
3 carrots, scraped and grated on the large holes of a box grater
1/4 cup finely sliced shallot, or torpedo onion
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon grated lemon zest
Salt and pepper
1/3 cup crumbled feta cheese
1/3 cup roasted sunflower seeds, or sliced almonds
 
1.      In a salad bowl, combine the kale, carrots and shallot. 
2.      In a mixing bowl, whisk together the lemon juice, oil, red pepper, and zest.  Season with salt and pepper. 
3.      Toss the salad with the dressing.  Allow to mellow at room temperature for 1 hour.  When ready to serve, toss again with the feta and sunflower seeds. 

Chopped Salad Provencal

Serves 4
 
3/4 pound blue lake green beans, trimmed and cut into 1-inch lengths
1 bunch arugula, washed and spun dry
3 to 4 red radishes, trimmed, and thinly sliced
The radish leaves, washed and spun dry, stems removed
2 cups finely diced summer squash
1/3 cup fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1 teaspoon herbs de Provence (this is a mixture usually containing dried thyme, dried basil, rosemary, dried tarragon, dried summer savory, dried marjoram, and dried oregano)
1/2 cup extra virgin olive oil
Salt and pepper
One 5-ounce can Italian tuna packed in oil, drained
 
1.      Bring 4 quarts of salted water to a boil and blanch the green beans for 3 minutes.  Remove and cool. Sprinkle with salt and pepper and set aside. 
2.      Put the arugula, radishes, radish leaves, summer squash and the beans into a bowl. 
3.      In another bowl, whisk together the lemon juice, lemon zest, shallot, mustard, herbs de Provence, and olive oil.  Season with salt and pepper.  Toss the salad with the mixture, and arrange on a serving platter, and scatter the tuna over the salad.  Drizzle with additional dressing and serve. 

Corn and Green Bean Salad

Serves 4
 
3/4 pound blue lake green beans, trimmed and cut into 1-inch lengths
4 strips bacon cut into 1/2-inch dice
1/2 cup finely chopped onion
2 cups corn, cut from the cob
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
 
1.      Bring 4 quarts of salted water to a boil, blanche the green beans for 3 minutes, drain thoroughly, season with salt and pepper, and set aside in a salad bowl. 
2.      In a skillet, cook the bacon until crisp, add the onion and corn, and saute for 2 minutes until the onion becomes translucent.  Transfer to the salad bowl with the beans.
3.      In a mixing bowl, whisk the oil, vinegar, sugar, and mustard.  Season with salt and pepper.
4.      Toss the beans and corn mixture with the salad dressing to coat and serve.  If you decide to refrigerate this it can be made ahead and kept in the refrigerator for 24 hours.  Remove from the refrigerator 1 hour ahead of serving.  

Corn and Summer Squash Mac and Cheese Casserole

Serves 4 to 6
 
1 pound cavatappi pasta, cooked 3 minutes short of al dente (or elbows, or other shaped pasta)
2 tablespoons unsalted butter
1/2 cup finely chopped onion or shallot
2 ears corn, cut from the cob
2 cups summer squash, cut into 1/2-inch dice
Salt and pepper
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 3/4 cup chicken or vegetable broth
2 cups milk, heavy cream or 1/2 & 1/2
2 teaspoons Worcestershire sauce
2 cups shredded sharp cheddar cheese
few drops tabasco and salt
1/4 cup grated Parmigiano Reggiano
 
1.      Put the cooked pasta into a large mixing bowl.  Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.      In a skillet, heat the butter add the onion, and saute for 2 to 3 minutes, till translucent.  Add the corn and summer squash, sautéing until the squash begins to color.  Season with salt and pepper, add the pasta in the bowl. 
3.      In the same skillet, heat the remaining butter, add the flour, and cook for 3 minutes, until white bubbles begin to form on the top of the roux.  Gradually add the broth and milk, stirring until the mixture begins to boil, and is smooth and thick.  Add the Worcestershire, half of the cheddar cheese and the Tabasco. Season with salt and pepper if needed.  
4.      Pour the mixture over the pasta and vegetables in the bowl and stir to blend.  Transfer to the prepared pan, sprinkle with the remaining cheeses, and bake for 30 to 40 minutes until the casserole is bubbling and the cheese is golden brown. 
5.      Cook’s Note
:  If you would like to make this ahead, it can be cooled, covered and refrigerated up to 2 days.  Remove from the refrigerator for 1 hour before baking. 

Tangerine Pound Cake

Serves 6
 
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated tangerine zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh tangerine juice
 
1.      Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2.      In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and zest.
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 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 1 hour or 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.    Allow to cool.
7.        Pour the icing over the cake when the cake is cooled. 
8.      The cake keeps at room temperature for up to 5 days, freezes for about 2 months. 
 
Tangerine Icing
 
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice
 
1.      Whisk the juice into the sugar and drizzle over the cooled cake. 

Miso Glazed Sweet Potatoes

Serves 4
 
2 tablespoons white miso paste
3 tablespoons maple syrup
2 tablespoons rice wine (Mirin)
1 tablespoon soy sauce
2 tablespoons vegetable oil
3/4 pound Japanese sweet potatoes, scrubbed and cut into 1-inch chunks
 
1.      Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil or parchment. 
2.      In a bowl, combine the miso, maple syrup, rice wine, soy sauce and oil. 
3.      Add the potato chunks and toss to coat. 
4.      Spread the potatoes onto the baking sheet and roast for 35 to 45 minutes, turning several times during the cooking time until tender. 
5.      Remove to a serving dish and serve warm.
 

Carrots with Carrot Top Pesto Dip

Serves 2 to 4
 
1 bunch carrots, scrubbed, and cut into 1-inch lengths
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
1/2 cup mayonnaise
1/2 cup Greek Style yogurt, or sour cream
 
1. Arrange the carrots on a serving platter.  Cover and refrigerate.
2.In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
3.Pulse on and off to break up the garlic and nuts. 
4.  With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
5.Transfer to a bowl, and whisk in the mayonnaise and yogurt.  Season with salt and pepper, over and refrigerate for at least 2 hours. 
6. Transfer to a serving bowl and serve with the carrots or other crudités. 

Rainbow Carrot Salad

Serves 4 to 6
 
1 bunch rainbow carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
 
1.      In a bowl, combine the carrots, scallions, and tangerines. 
2.      In a small bowl, combine the vinegar, sugar, mustard and oil.  Season with salt and pepper.
3.      Pour the dressing over the carrots and toss to coat.  The salad can be refrigerated for up to 12 hours.  Re-toss when ready to serve. 

Sausage and Summer Squash Breakfast Casserole

Serves 6
 
1 pound sage breakfast sausage
1/2 cup finely chopped onion
2 cups finely chopped summer squash
2 teaspoons dried thyme
8 large eggs
1/2 cup milk or heavy cream
Salt and Tabasco
2 cups shredded sharp white cheddar cheese
1/2 cup shredded Jack Cheese
 
1.      Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2.      In a skillet, cook the sausage, breaking up any large chunks, and cooking until the sausage is no longer pink.  Remove all but 1 tablespoon of fat from the pan, add the onion and cook for 3 minutes, until the onion is translucent.  Add the squash and thyme and cook until the squash is softened.  Transfer to a bowl and allow to cool. 
3.      In another bowl, whisk together the eggs, and milk.  Season with salt and Tabasco.
4.      Pour over the cooled sausage and squash mixture, the cheeses, and stir to blend.  Transfer to the prepared pan, and bake for 25 to 35 minutes, until the casserole is set in the middle.  Cool for 10 minutes, then cut into squares. 
5.      Cook’s Note: 
The casserole can be made 2 days ahead and refrigerated before baking.  You can also make this into muffins (it will make about 16) bake those for 15 to 20 minutes. 
6.      Another Cook’s note:
If you would like to change this up, saute chipotle chilies with the onion, or jalapenos with the onion, omit the thyme, and sub in oregano, and substitute Colby cheese for the sharp cheddar.

Make Ahead Praline Apple French Toast

Serves 6 to 8
 
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1.      Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
2.      Combine the melted butter and both sugars in a medium-size bowl.  Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
3.      Put the bread and apples in a large bowl.
4.      In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla.  Pour over the bread and apples and mix well.
5.      Do-Ahead:
At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

Pear and Apple Crumble Bars

Serves 6 to 8
 
For the Crumble
3 cups all-purpose flour
1 1/2 cups brown sugar
3/4 cup unsalted butter softened
 
1.      Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch pan with non-stick cooking spray. 
2.      In a mixing bowl, combine the ingredients, and blend together until it forms crumbs. 
3.      Press half of the mixture evenly into the pan.  Bake for 15 to 20 minutes until golden brown. 
 
For the Apple and Pear Mixture
5 large eggs
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
2 apples, peeled, cored, and cut into 1/4-inch dice
3 pears, peeled, cored and cut into 1/4-inch dice
1 cup chopped pecans
 
1.      While the crust is baking, combine the eggs, sugar, cinnamon, apples, and pears in a mixing bowl. 
2.      Pour over the hot crust, sprinkle the mixture with the remaining crumble and the pecans. 
3.      Bake another 20 to 25 minutes until the crust is golden, and the filling is bubbling.  Allow to cool completely before cutting into squares. 
 

Pear and Gorgonzola Pizza

Serves 4
 
3 medium-size almost ripe but firm pears, peeled, cored, and cut into 1/4-inch wedges
1/3 cup firmly packed light brown sugar
1 pizza crust, homemade or store-bought
1 1/2 cups crumbled Gorgonzola
2 tablespoons extra virgin olive oil
 
1.      Preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone liner.
2.      Arrange the pears on the baking sheet in a single layer and sprinkle with the brown sugar. Bake until golden brown, 30 to 35 minutes.
3.      Preheat the oven to 400°F. Arrange the pears over the pizza crust, then sprinkle the Gorgonzola evenly over the pears. Drizzle with the olive oil and bake until the crust is crisp, and the cheese is melted and beginning to bubble and turn golden, 20 to 25 minutes.

Slow Cooker Chicken with Pears and Apples

Serves 6
 
¼ cup (1/2 stick) unsalted butter
2 apples, and 2 pears, peeled, cored, and cut into wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes or 2 teaspoons chicken stock base
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
 
1.      In a large skillet, melt the butter and sauté the apples, pears, onions and thyme until the onions begin to soften, about 5 to 7 minutes.  Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker.  Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
2.      Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels.  Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert.  Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples and pears are tender.   Stir in the cream and parsley and serve on the warm setting. 
 

Pear Upside Down Cake

Serves 6 to 8
 
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored and thinly sliced
 
1.                  Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray. 
2.                  In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling. 
3.                  Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter.  Set aside while making the batter.
 
 
For the Cake
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
 
1.      In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy.  Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt. 
2.      Stir in the milk and vanilla and beat until smooth. 
3.      Carefully pour over the pears in the baking dish.  
4.      Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean.  Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5.      Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate.  Serve the cake warm with vanilla ice cream, or unsweetened whipped cream. 

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

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