Farmer’s Market Box September 10th 2020

September 8, 2020 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes  

Roasted Chiogga Beet and Arugula Salad

Serves 4

1 bunch chiogga beets, tops removed, and scrubbed
1 bunch arugula, washed, spun dry and chopped
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 oranges, peel and pith removed and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the arugula on salad plates. Thinly slice the beets and arrange over the arugula.
4. Thinly slice the buratta and arrange 3 pieces over the beets.
5. Arrange the orange segments around the outside of each plate.
6. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

Save the Greens

Serves 4
Beet greens 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. Try these on crostini with a bit of buratta, or ricotta.

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.

Warm Farro Salad with Roasted Beets and Feta cheese

Serves 6

2 cups pearlized farro
1 bunch chiogga beets, tops removed
1/2 cup extra virgin olive oil
Chiogga beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped scallion, leek or spring onion using only the tender white part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 tangerines, peeled and broken into segments
1 cup crumbled feta cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add to the beets in the bowl.
3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
4. Add the scallion to the salad bowl.
5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing.
7. Serve warm or at room temperature.
8. If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days. Remove from the refrigerator at least 90 minutes before serving to bring to room temperature.

Tuscan Winter Soup

Serves 6 to 8

1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped onion
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch mustard greens, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One pound shelling beans, shelled (you should have about 3 cups)
8 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, onion, red pepper, and rosemary until fragrant and the onion is beginning to soften, about 2 minutes.
2. Add the greens, and saute tossing in the garlic oil.
3. Add the tomatoes, beans, and broth, and bring to a boil.
4. Simmer the soup for 60 minutes until the mustard greens are tender.
5. Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

Butternut Squash and Mustard Green Gratin

Serves 6
This dish is delicious with mustard greens, kale, spinach, Swiss chard, or other greens. The balance of the sweet squash and the savory greens is delicious. This dish can be frozen for about 1 month.

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
One bunch mustard green, tough stems removed, and chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cup butternut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

1. 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 large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the greens, and season with the salt and pepper. Saute until the greens are wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and greens to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Roasted Butternut Squash Soup w/ Lump Crab Meat

Serves 6 to 8

1/4 cup extra virgin olive oil
1 cup finely chopped onion
1 cup finely chopped peeled and cored Granny Smith apple (1 large apple)
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken or vegetable broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1 pound lump crab meat
1 tablespoon Old Bay seasoning
1/2 cup melted butter
parsley or chopped chives for garnish

1. Preheat the oven to 400 degrees, and line 2 baking sheets with Silpats, aluminum foil, or parchment.
2. In a large bowl, combine the oil, onion, apple, dried thyme, ginger, and squash. Spread onto the baking sheets in even layers, and roast for 25 to 30 minutes, until the squash is tender, and begins to color a bit on the edges.
3. Transfer to a Dutch oven, add the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. (At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding)
5. Add the cream, and heat to serving temperature.
6. When ready to serve, reheat the soup. Toss the crab meat with the Old Bay seasoning and butter. Ladle the soup into bowls, and top with 2 to 3 tablespoons of crab meat. Serve garnished with parsley or chopped chives if desired.

Butternut Squash Risotto

Serves 4 to 6

2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 cups finely chopped butternut squash
1 teaspoon finely chopped sage
1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth)
2 cups Carnaroli, Vialone or Arborio rice
6 cups chicken or vegetable stock, kept simmering on the stove top
3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a large saucepan, heat the oil, and saute the onion, squash and sage until the onion is softened. Add the wine, and bring to a boil, add the rice, and a ladle of hot stock.
2. Stir until the stock has almost evaporated, continue to add ladles of stock until the rice is almost al dente. It should still have a bit of resistance when eaten.
3. Stir in the butter, and half of the cheese, continuing to stir and cook for 2 minutes. Season with salt and pepper if needed.
4. Serve the risotto garnished with the remaining grated cheese.
5. Cook’s Note: If you have a pressure cooker or insta-pot, reduce the stock to 4 1/2 cups saute through Step #1, then add the stock, lock the lid in place and cook at high pressure for 5 minutes. Quick release add the remaining ingredients and serve.

Calypso Bean and Corn Salad

Serves 4 to 6

1 pound calypso beans, shelled and rinsed
1 red onion, finely chopped
1 garlic clove, sliced
1 bay leaf
6 cups water
1 cup yellow corn, cut from the cob
1/2 cup finely chopped red bell pepper
2 ribs celery, finely chopped
1/4 cup finely chopped basil
1/3 cup white vinegar
1/2 cup extra virgin olive oil
Salt and pepper

1. Put the beans, 1/2 the onion, garlic, and bay leaf in 6 cups of water, and bring to a boil. Simmer for 20 to 25 minutes until the beans are just tender. Drain and cool.
2. When the beans are cooled, put them into a large salad bowl.
3. Add the corn, remaining onion, pepper, celery, and basil.
4. Whisk together the vinegar and oil, season with salt and pepper and pour over the salad. Serve the salad at room temperature. If you would like to make it ahead, remove from the refrigerator at least 1 hour ahead of time.

Corn and Jalapeno Fritters

Serves 4

2 large eggs, beaten to blend
¼ cup corn meal
1 garlic clove
2 tablespoons finely grated Parmesan
1/2 teaspoon salt
Few drops Tabasco
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeño, seeded, finely chopped
vegetable oil for frying
flaky sea salt for garnish

1. In a food processor, combine the eggs, cornmeal, garlic, cheese, salt, Tabasco, and corn. Pulse on and off to break up the corn and garlic. Transfer to a bowl, add the scallion, and jalapeno stirring to combine.
2. Heat 1/2 inch vegetable oil to 350 degrees, using a portion scoop, fry heaping tablespoons full until golden brown on one side, about 4 minutes (the upper side will look like it is set) Turn and cook until the underside is golden brown. Drain on paper towels and serve garnished with flaky sea salt.

Braised Pork with Apples

Serves 6

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
4 Red Gold apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper

1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples, and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.

Miso Glazed Purple Sweet Potatoes and Apples

Serves 4 to 6

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
2 red gold apples, cored, and cut into wedges
1/3 cup vegetable oil
2 tablespoons white miso
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
Fleur de Sel

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, combine the potatoes and apples. Add the oil, miso, brown sugar, and ginger.
3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.
4. Serve the potatoes and apples sprinkled with coarse salt.

Roasted Smashed Purple Sweet Potatoes

Serves 6

One pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds

1. Preheat the oven to 400 degrees. Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
2. Line a baking sheet with silicone or aluminum foil.
3. In a bowl, mix together the oil, thyme, sage, salt and pepper. Pour half the mixture onto the baking sheet.
4. Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
6. Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
7. Serve hot.

Tangerine Panna Cotta

Serves 6
3 teaspoons unflavored gelatin
1/4 cup tangerine juice
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 teaspoon tangerine zest
1 cup sour cream

1. Sprinkle the gelatin over the tangerine juice. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, vanilla, and zest over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Strain the cream mixture into the sour cream, whisking until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with tangerine syrup.

Tangerine Syrup:
4 tangerines, peeled, segmented, and chopped
1 cup sugar
1/4 cup tangerine juice

1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.

Stir Fried Chinese Eggplant

Serves 4

2 jalapeno chilies
1 Tablespoon honey
Pinch of kosher salt
1 pound Chinese eggplants
3 Tablespoons vegetable oil, divided
¼ pound ground chicken or turkey
3 garlic cloves, thinly sliced
1 teaspoon toasted sesame seeds
½ cup thinly sliced basil leaves, plus more for serving
2 Tablespoons unseasoned rice vinegar
2 teaspoons soy sauce
Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.

1. Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbsp. oil in a large nonstick skillet or wok, over medium-high. Cook eggplant, tossing occasionally, until browned and crisp-tender, about 6–8 minutes. Transfer to a plate.
2. Heat the remaining oil in same skillet. Saute the chicken, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute.
3. Add ½ cup basil leaves and toss until wilted, 2–3 minutes.
4. Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1–2 minutes more. Season with salt if needed.
5. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

Roasted Swordfish with Eggplant Caponata

Makes about 6 cups

For the Caponata:
2 tablespoons extra virgin olive oil
One medium red onion, finely chopped
3 cloves garlic, minced
3 ribs celery, finely chopped
1 pound Chinese eggplants, finely diced
1 teaspoon dried oregano
1 teaspoon salt
pinch red pepper flakes
3 tablespoon red wine vinegar
One 15.5 ounce can tomato puree
1 tablespoon sugar
1/2 cup salted capers, drained, and rinsed
½ cup pitted green olives
½ cup finely chopped Italian parsley

1. In Dutch oven, heat the oil; add the onion, garlic and celery, and sauté for about 3 minutes, until the onion is softened.
2. Add the eggplant, oregano, salt, and red pepper flakes to the pan, and sauté until the eggplant begins to soften, about 4 to 5 minutes.
3. Add the vinegar and allow it to evaporate a bit, then add the tomatoes and sugar, and stir together.
4. Cook over medium high heat, for 10 minutes.
5. Add the capers, olives and parsley and cook another 5 to 10 minutes, until the eggplant is tender. Serve caponata at room temperature. Caponata will keep in the refrigerator for up to 1 week.

Roasted Swordfish:
Serves 6

1/4 cup extra virgin olive oil
2 1/2 pounds Swordfish filets, cut 1/2-inch thick
1 Cup Fresh Breadcrumbs

1. Preheat the oven to 400 degrees. Spread 2 tablespoons of oil into a 13-by-9inch baking dish.
2. Combine the remaining oil and the breadcrumbs.
3. Arrange the swordfish in the baking dish, and press some of the crumbs onto the top of the swordfish.
4. Roast for 7 to 10 minutes, until the swordfish is opaque and registers 155 on an instant read meat thermometer. To serve, pour the sauce over the cooked fish.

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