Farmers’ Market Box August 20th 2020

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This week’s local produce and featured farms:  

Farmer’s Choice:  

Farmers’ Market Box Recipes

Spicy Chicken and Eggplant Stir Fry

Serves 4
 
1/2 cup vegetable oil
1 pour Chinese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or firm tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving
 
1.      Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels. 
2.      Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink. 
3.      Add the eggplant back to the skillet. 
4.      In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce. 
5.      Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice. 

Pasta Alla Norma

Serves 6
 
1 pound penne or rigatoni, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata
 
1.      In a large skillet, heat the oil, saute the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften. 
2.      Add the eggplant and cook until the eggplant is golden brown. 
3.      Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4.      Add the basil, and parsley.  Season with salt and pepper. 
5.      Add the pasta to the skillet and toss to coat.  Add 1/2 of the ricotta and toss again.
6.      Serve garnished with the remaining ricotta. 
 

Summer Succotash

Serves 4
 
1 pound lima shelling beans, shelled
2 cups chicken or vegetable broth
4 strips thick cut bacon, cut into 1/2-inch dice
1/4 cup chopped onion
2 ears corn, cut from the cob
Salt and pepper
1/4 cup finely chopped chives
 
1.      Put the lima beans into the broth and bring to a boil.  Simmer for 8 to 10 minutes until tender.  Drain.
2.      While the beans are cooking, cook the bacon until crisp, remove all but 2 tablespoons of fat from the pan, add the onion and saute for 2 to 3 minutes until the onion is translucent.  Add the limas and corn, saute for 5 minutes until the corn is tender.  Season with salt and pepper, and garnish with chives. 

Corn and Crab Remoulade

Serves 6
This is a great spread for a party—you can sub in cooked shrimp or leftover cooked white fish (salmon doesn’t work well here, but halibut, cod, or sea bass are great)
 
¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoon prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crab meat
1 cup chopped celery
2 cups corn cut from the cob
¼ cup chopped chives for garnish
 
1.                  In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.  Diva Do-Ahead:  At this point, the mixture can be refrigerated for up to 5 days. 
2.                  Fold in the crabmeat, celery, and white corn. 
3.                  Do-Ahead:  Refrigerate for at least 4 hours, or up to 36 hours.  Serve the dip with crackers, or dollop 1 teaspoon onto endive leaves and arrange on a platter.

Beans Tuscan Style

Serves 4 to 6
A terrific side dish with any grilled entrée; any leftovers can be whizzed in the food processor and made into an Italian ‘hummus’.
 
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 tablespoons chopped rosemary or sage leaves
1 pound shelling beans, removed from the pods
1/2 to 1 cup vegetable or chicken broth (enough to cover the beans)
1 bay leaf
Salt and pepper
 
1.      In a Dutch oven, heat the oil, and saute the garlic with the rosemary (or sage) until the garlic is translucent. 
2.      Add the beans and enough broth to cover.  Toss in the bay leaf, and simmer, for 30 to 40 minutes until the beans are tender and creamy.  Season the beans with salt and pepper, remove the bay leaf and serve.
3.      Cook’s Note:
  In Southern Italy instead of broth they add canned crushed tomatoes to the beans. This bean dish is sometimes served over pasta.  If you would prefer to use tomatoes you will need one 14.5-ounce can, and enough broth to cover the beans, or use the basket of cherry tomatoes stem and halve the tomatoes and add to the beans. 
 

Grilled Peach and Arugula Salad

Serves 6
 
3 yellow peaches, halved and pitted
Raw sugar
One bunch arugula, washed, spun dry and chopped
1/4 cup peach nectar
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata
 
1.      Preheat the grill.  Dip the cut side of the peach into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the peaches are softened, and the cut side is caramelized. 
2.      Remove from the grill and keep warm.
3.      Put the arugula into a salad bowl.
4.      In a small bowl, whisk together the juice, mustard, vinegar, honey, and oil.  Season with salt and pepper. 
5.      Pour some of the dressing over the arugula and toss to coat.  Plate the salad, and top with a grilled peach half, and sprinkle with crumbled feta. 

Orange Salsa

Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood, or pork.
 
2 Valencia oranges, peel and pith removed, segmented, and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt
 
1.      In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving.  The salsa will keep in the refrigerator for up to 1 week. 

Roasted Fresh Catch with Tomatoes and Summer Squash

Serves 4 to 6
 
2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut, or seabass
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 tablespoons aged balsamic vinegar
1 basket cherry tomatoes, stemmed and cut into quarters
1 1/2 cups finely chopped summer squash
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt
 
1.      Preheat the oven to 400 degrees. 
2.      Arrange the fish in a 13-by-9-inch baking dish. 
3.      In a bowl, combine the remaining ingredients, and spread over the fish. 
4.      Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer.  Remove from the oven and allow to rest for 5 minutes before serving. 
 

Peach Sangria

Serves 6
 
One 750-ml bottle dry Riesling or Sauvignon Blanc                                                                                                                                     
1/2 cup peach schnapps
Juice of 2 lemons
1/2 vanilla bean split lengthwise
1 tablespoon superfine sugar
1 lemon, cut into 1-inch-thick slices
1 orange, cut into 1-inch-thick slices
2 peaches, peeled, pitted, and cut into wedges. 
1 to 2 pints fresh raspberries, blackberries, or hulled and sliced strawberries
One 750-ml bottle sparkling water
Fresh mint leaves for garnish
 
1.                  In a gallon pitcher, combine the wine, schnapps, and lemon juice.  Add the seeds from vanilla bean, if using, the sugar, and fruits.  Refrigerate for at least 4 hours, or overnight. 
When ready to serve, fill 8 to 10-ounce glasses with ice, fill 3/4 full of Sangria, top off with sparkling water, and garnish with mint leaves

Arugula Pesto

Makes about 2 cups
 
1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
 
1.      In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. 
2.      With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3.      Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. 
4.      Refrigerate for up to 1 week, freeze for up to 3 months.
5.      Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.    

Summer Squash Pasta Casserole

Serves 6
 
1 pound shaped pasta, such as penne, ziti, or rigatoni, cooked 3 minutes short of al dente
4 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup finely chopped onion
1 pound mixed summer squash, stem and root ends removed, and finely diced
Salt and pepper
1/4 cup finely chopped basil
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
1/2 cup milk (or more broth)
2 tablespoons sherry
1 cup shredded Monterey Jack cheese
1 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper
 
1.  Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2. Put the pasta into a large mixing bowl after draining.
3.  In a large skillet, heat the oil, saute the garlic and onion for 2-3 minutes, until the onion is softened.
4. Add the squash, season with salt and pepper and saute until the squash begins to color.  Stir in the basil.
5. Transfer the mixture to the mixing bowl with the pasta. 
6. In the same skillet, melt the butter, whisk in the flour, and cook for 2 to 3 minutes. 
7. Add the broth and bring to a boil, whisking until smooth and thick. 
8. Add the milk and sherry.  Remove from the heat, add the Monterey Jack cheese and 1/2 of the Parmigiano. 
9. Transfer to the mixing bowl, and stir to blend, season with salt and pepper.  Transfer the mixture to the baking dish, sprinkle with the remaining cheese, and bake, covered for 20 minutes, uncovered for 15 until the cheese is bubbling and golden brown.  Allow to rest for 5 minutes before serving. 

Soy Glazed Baby Bok Choy

Serves 2
 
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch baby bok choy
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish
 
1.      In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds.  Add the soy sauce, and broth, and bring to a boil. 
2.      Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.  The bok choy is done with the root end is tender.  Serve sprinkled with sesame seeds and drizzled with sesame oil. 

Stir Fried Noodles with Baby Bok Choy

Serves 4 to 6
 
1/2 pound spaghetti, cooked 3 minutes short of al dente
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 torpedo onions, thinly sliced, using only the red part, save the green part for garnish
1 cup baby carrots, cut in half
1 bunch baby bok choy, root end trimmed, and sliced into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon honey
1 tablespoon Mirin rice wine
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup finely chopped torpedo onion (using only the green part) for garnish
 
1.    In a wok or large skillet, heat the oil and stir fry the ginger, garlic, and onions, for 2 minutes.  Add the carrots and stir fry the carrots for 2 to 3 minutes, until they are softened a bit. 
2.    Add the bok choy and stir fry until the bok choy wilts a bit. 
3.    In a bowl, whisk together the soy honey, and rice wine.
4.    Add the spaghetti to the wok, and the sauce to the wok, and toss to combine. 
5.    Drizzle the servings with sesame oil, sprinkle with sesame seeds, and onion before serving.  
 

Peach Galette


Serves 4
 
For the Crust
1-1/2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt
9 Tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 to 4 Tablespoons ice water
1 teaspoon apple cider vinegar
 
1.                  In the work bowl of a food processor, using the steel blade, pulse the flour, sugar, and salt to combine. 
2.                  Sprinkle the butter pieces on top and pulse until the mixture looks like coarse meal with some pea-size pieces. Combine the vinegar and 3 tablespoons of water.  With the machine running, add the mixture, until the dough begins to come together.  Add more water, a teaspoon at a time, if the dough is dry.
3.                  If you are doing this by hand, cut the butter into the dry ingredients using a pastry blender, or two forks, work the water/vinegar mixture into the dough with your hands.
4.                  Form the dough into a flat disc, cover and refrigerate for at least 1 hour to relax the dough. 
 
For the Fruit
1 pound peaches, peeled, pitted, and thinly sliced
2 tablespoons cornstarch
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon almond extract
1 large egg mixed with 2 tablespoons cream, milk, or water
Raw sugar
 
1. While the dough is resting, combine the peaches, cornstarch, sugars, and extract. 
2. Preheat the oven to 400 degrees.
3. Using 2 pieces of well-floured parchment paper, roll out the dough into a 14-inch circle. 
4. Transfer to a baking sheet, remove the top piece of parchment.
5. Leaving a 2-inch border, spoon the peach mixture over the dough. Fold the edge of the dough up and over the filling.
6. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding.
7. Brush the folded dough with the egg wash and sprinkle the raw sugar all over the galette.
8. Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 45 to 55 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature with the ice cream.
 

Curried Chicken Apple Salad

Serves 6

4 cups cooked chicken, chopped or shredded
3 ribs celery, finely diced
1/4 cup finely chopped scallion or torpedo onion
3 Akane apples, cored, and finely chopped
2 teaspoons fresh lemon juice
1 cup mayonnaise
1/4 cup Greek style yogurt
1 1/2 to 2 teaspoons sweet curry powder
1/4 cup finely chopped Major Grey’s chutney

1. In a large bowl, combine the chicken, celery, scallion, and apples. Toss with the lemon juice.
2. In another bowl, whisk together the mayonnaise, yogurt, curry, and chutney. Taste for seasoning, and add more curry powder, or chutney as desired.
3. Pour over the chicken and stir to coat. Serve on a bed of lettuce, or as a sandwich filling.

Apple Cake

Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
2 apples, peeled, cored, and cut into eighths
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the apples on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

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

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