Farmers’ Market Box October 1st 2020

September 29, 2020 0 Comments

This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes 


Serves 6 to 8

A few steps are involved in this delicious meal, pair with salad and red wine vinaigrette and crusty bread for a comforting dinner.

1 eggplant, cut into 1/2-inch rounds
1/2 cup extra virgin olive oil
Salt and pepper
1 cup chopped yellow onion
3 garlic cloves, chopped
2 teaspoons dried oregano
½ teaspoon ground cinnamon
2 pounds ground lamb
1 28-ounce can tomato puree
2 tablespoons red wine vinegar
¼ cup Italian parsley, minced
½ cups dry white wine
Salt and pepper

1. Preheat the broiler or a grill for 10 minutes. Lay the eggplant onto a foil lined baking sheet, brush the eggplant slices with some of the oil, sprinkle with salt and pepper, and grill/broil until they are golden on one side. Cool.
2. In a Dutch oven, heat 2 tablespoons of the oil, and saute the onion, garlic, oregano, and cinnamon for 2 to 3 minutes to soften the onion.
3. Add the lamb, and saute breaking up any large pieces, until the lamb is no longer pink. Remove any excess fat from the pan.
4. Add the tomatoes, vinegar, parsley, and wine, season with salt and pepper and simmer for 45 minutes until thickened.
For the Bechamel
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground nutmeg
Salt and pepper
2 large eggs, beaten
3 cups Kefalotyri or Pecorino Romano cheese
1 cup fresh breadcrumbs

1. In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese.
2. Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining
cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
3. Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
4. Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.

Spicy Asian Eggplant

Serves 4

2 tablespoons oyster sauce 3 tablespoons soy sauce
1 tablespoon rice vinegar 1 tablespoon brown sugar 1 teaspoon chili garlic oil 1 teaspoon hoisin sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1/2 cup vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1 eggplant, stem end removed, and diced
1 teaspoon sesame seeds for garnish
1 scallion, finely chopped using the white and tender green parts

1. In a mixing bowl, whisk together the oyster sauce, soy, rice vinegar, sugar, chili garlic oil, hoisin, sesame oil and cornstarch. Set aside.
2. Heat the oil in a wok, swirl the garlic and ginger in the wok for 30 seconds until fragrant.
3. Add the eggplant, and cook until the eggplant is golden brown, they may take about 15 minutes.
4. Remove all but 1 tablespoon of the oil from the wok, add the sauce to the eggplant, and cook until the sauce is thickened. Serve garnished with sesame seeds and scallions.

Chard Stuffed Carnival Squash

Serves 4

1 Carnival squash
Extra virgin olive oil
Salt and pepper
4 ounces sweet Italian sausage, crumbled or cut into small pieces
1/2 cup chopped onion
1/2 cup chopped peeled and cored apple
1 cup sliced Swiss chard cut into ribbons
4 fresh sage leaves, coarsely chopped
Salt and freshly ground pepper
1 cup grated sharp Cheddar cheese

1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Cut the carnival squash in half vertically, remove the seeds, brush with the oil and season with salt and pepper. Roast the squash for 40 to 50 minutes until tender.
3. Turn the oven to 400 degrees.
4. While the squash is roasting, saute the sausage in a skillet until it is no longer pink. Add the onion, apples, and chard, sauteing until the chard is softened. Add the sage, and season with salt and pepper.
5. Stir 1/2 of the cheese into the stuffing.
6. When the oven is at 400 degrees, stuff the carnival halves with the chard mixture, top with the remaining cheese, and roast for 10 to 15 minutes until the cheese is bubbling and golden brown. Remove from the oven, allow to rest for 10 minutes, cut each half in half again, and serve.

Roasted Carnival Squash with Kale Caesar

Serves 4 to 6

1 carnival squash, scrubbed
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch Kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the squash in half, remove the stem, remove the seeds, and cut the squash into 1/2-inch slices.
3. Toss the squash wedges with the oil, salt, and pepper. Roast for 12 to 15 minutes until the squash is soft and begins to turn golden with a bit of char on the edges. Cool for 1 hour.
4. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
5. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
6. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons, arrange the kale on salad plates, and garnish with the carnival squash slices.

Kale and Potato Gratin

Serves 4 to 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound Satina potatoes, thinly sliced on a mandoline (about 1/4-inch thick)

Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss 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 oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale. Saute the kale until it begins to wilt.
3. Add the milk and cream to the pan, along with the sliced potatoes. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender. Season with salt and pepper.
4. Combine the cheeses in a bowl.
5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
6. Do-Ahead: At this point, you can cool, cover, and refrigerate overnight.
7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
8. Allow the gratin to rest for 10 minutes before serving.

Pasta with Pancetta and Swiss Chard

Serves 6

1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch Swiss chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano

1. Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2. In a large skillet, heat the oil, saute the pancetta until crispy.
3. Add the garlic and swirl in the pan for 3 seconds until fragrant.
4. Add the chard and cook until the chard is wilted. Season with salt and pepper.
5. When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6. Toss the pasta with the chard in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
7. Serve the pasta garnished with the remaining cheese.

Roasted Herbed Smashed Potatoes w/ Goat Cheese

Serves 6

1 pound Satina potatoes
3/4 cup extra virgin olive oil
Salt and pepper
One 11-ounce log of goat cheese
1/2 cup chopped mixed herbs—I’m fond of thyme, Italian parsley, oregano, basil and chives

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Pour the oil, salt and pepper onto the baking sheet and set aside.
2. Put the potatoes into a Dutch oven with water to cover. Bring to a boil, and simmer for 15 minutes, until tender. Remove from the water and arrange on the baking sheet.
3. Using an oven mitt, press down on each potato, smashing it (the edges may look ragged), brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
4. Cut the log of goat cheese into rounds, and dip into the mixed herbs. Place a round on each of the potatoes and bake an additional 15 minutes until the potatoes are crispy and the goat cheese has melted.
5. Serve hot.

Roasted Salmon with Pink Grapefruit Salsa

Serves 4 to 6

For the Salsa

2 pink grapefruit, peel and pith removed, sectioned, and chopped
1/4 cup finely chopped garlic chives
1 chipotle chili in adobo, finely chopped (if you would like a little more heat, 1 to 2 tablespoons of chopped jalapeno can be substituted)
3 pinch radishes, tops trimmed, and finely diced
1/4 cup finely chopped Italian parsley
2 tablespoons grapefruit juice (squeeze the segments over the bowl)
1/4 cup extra virgin olive oil
Salt and pepper

1. In a bowl, combine the grapefruit, chili, radishes, parsley, juice, and oil. Season with salt and pepper.
2. Set aside at room temperature while roasting the salmon. The salsa can be refrigerated for up to 5 days. Bring to room temperature before serving.

For the Salmon

2 1/2 pounds salmon filet
1/4 cup extra virgin olive oil
2 teaspoons fresh lemon juice

1. Preheat the oven to 400 degrees.
2. Arrange the salmon in a 13-by-9-inch baking dish. Drizzle with the oil and lemon juice, turning to coat.
3. Roast for 10 minutes per inch of thickness, or until an instant read meat thermometer registers 155 degrees. Allow the salmon to rest for 5 minutes before serving.
4. Cook’s Note: If the salmon comes with the skin on, wait until it is cooked to remove it, otherwise it’s like wrestling a whale.

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Roasted Honey Carrots

Serves 4

1 bunch orange carrots, tops removed, scrubbed/peeled, cut into quarters
1/4 cup honey
1/2 teaspoon (or more) ground cumin
Few drops Sriracha
Carrot tops

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a bowl, combine the carrots, honey, cumin and Sriracha.
3. Lay on the baking sheet in one layer and bake for 20 to 25 minutes.
4. Wash the carrot tops and spin dry, chop a few and sprinkle them over the roasted carrots for garnish.
5. Carrot tops can also be made into a pesto.

Carrot Cake with Orange Cream Cheese Frosting

Serves 6 to 8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
This luxurious frosting is not too sweet and has a nice tangy flavor, thanks to the cream cheese and lemon extract.

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
1 teaspoon vanilla paste or extract
Orange juice as needed
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Slow Cooker Brats, Apples and Sauerkraut

Serves 6

2 pounds uncooked bratwurst links
2 bottles (12 ounces each) German-style beer or 2 1/2 cups chicken broth
16 ounces sauerkraut, rinsed and well drained
4 medium apples cored and cut into wedges
1 large onion, thinly sliced
Salt and pepper

1. In a large skillet, cook the bratwurst on all sides, until they are browned (they may not be fully cooked, but will cook through in the slow cooker)
2. Transfer to the slow cooker, add the beer, sauerkraut, apples, and onion.
3. Cover and cook on high for 3 hours, or low for 6 hours.
4. Serve with whole grain mustard, and more beer.

Slow Cooker Pork Braised in Cider with Apples and Cream

Serves 6 to 8

2 tablespoons olive oil
½ cup Dijon mustard
½ cup firmly packed light brown sugar
One 2 ½ to 3 pounds pork loin roast, rolled and tied
1 large onion, finely sliced
2 teaspoons dried thyme
1/2 cup apple cider
1 cup beef stock
4 apples, peeled, cored, and sliced into 8 wedges
¾ cup heavy cream (optional, see note)
Salt and pepper
1 pound buttered wide egg noodles to serve with

1. In a large sauté pan, heat the olive oil. Make a past of the mustard and sugar and roll the roast in the mixture. Brown the roast on all sides, adding the onion and thyme to the sauté pan and cook the onion until it becomes soft, about 3 to 5 minutes. Transfer the roast, onions, and any bits from the bottom of the pan to a 7-quart slow cooker insert.
2. Add the cider and beef stock, place the lid on the slow cooker and cook on high for 3 hours. At the end of 3 hours, remove the cover, and add the apples and cream. Cover and cook another hour. Remove the pork from the slow cooker, cover with a tent of aluminum foil and let the meat rest for 15 minutes before carving. Taste the sauce for seasoning and add salt and pepper if needed. Remove the strings from the roast, carve into thin slices and serve the pork on buttered noodles napping with some of the sauce.
3. Any leftover pork and sauce can be refrigerated for up to 3 days, or frozen for up to 6 weeks.
4. Low Fat Note: If you would like a lower fat sauce, omit the cream. The cream rounds out the flavor of the sauce and gives it a luxurious flavor.

Spinach Salad with Apple Cider Vinaigrette

Serves 4

1 pound baby spinach, washed and spun dry
2 apples, cored and cut into 8 wedges
1/4 cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2/3 cup canola oil
2 tablespoons poppy seeds

1. Put the spinach and apples into a salad bowl.
2. In a mixing bowl, whisk together the apple juice, vinegar, brown sugar, mustard, and oil. Add the poppy seeds, and dress the spinach with the salad, toss to coat and serve.

Grilled Pear, Arugula and Blue Cheese Sandwich

Serves 4

Unsalted butter, softened
8 slices sourdough or French bread 1/2-inch thick
1 cup gorgonzola cheese, softened
1/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
2 pears, cored, and sliced 1/4-inch thick
1 bunch arugula, washed, spun dry and chopped

1. Preheat a griddle or grill pan. Spread butter onto slices of bread.
2. In a small bowl, combine the cheese, cream cheese, and Worcestershire.
3. Spread the cheese mixture onto the unbuttered side of the bread.
4. Top with pear slices and some of the arugula.
5. Top with another slice of bread, butter side up.
6. Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.
7. Cut the sandwiches in half and serve

Pomegranate Sangria

Serves 6

1 1/2 cups grapefruit juice
1/2 cup Tangerine juice
One bottle rose wine
1/2 cup pomegranate juice
1 cup sugar
3 tangerines, peeled, and separated into segments
1/2 cup pomegranate arils

1. In a large bowl, combine the juices, wine, and sugar. Chill the mixture for at least 4 hours.
2. When ready to serve, pour the mixture into a pitcher, add the tangerines and pomegranate arils, and serve over ice.

To Juice Pomegranates, pulse them in a blender, then push through a fine mesh sieve to extract the juice.
Juice can then be used for vinaigrettes or simmered down with sugar/honey for syrup.

Green Salad with Pomegranates, Oranges and Pomegranate Vinaigrette

Serves 6

4 cups field greens, or butter lettuce, or romaine
1/4 cup pomegranate juice cocktail
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 to 2/3 cup vegetable oil
Salt and pepper
2 oranges, peel and pith removed, and sliced
1/2 cup pomegranate arils

1. Put the lettuce into a salad bowl. If you are using butter lettuce, use whole leaves to next the oranges, and chop romaine.
2. In a small bowl, whisk together the juice, rice vinegar, sugar, mustard, and oil, until thickened.
3. Season with salt and pepper.
4. Toss the greens with the dressing. Plate the salad and garnish with slices of orange, sprinkling the salad with pomegranate arils. Drizzle with a bit more dressing and serve.

Pear Upside Down Cake

Serves 6 to 8

For the Pears

4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 medium firm comice pears, peeled cored and sliced 1/2-inch thick

1. Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
3. Arrange the pears in the pan in a pattern and set aside.

For the Cake

1/12 cups unbleached 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
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

1. In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
2. In another bowl, stir the milk and vanilla together. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high
4. speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add
5. the brown sugar. Increase the speed to high and continue to mix until lightened in texture
6. and color, 2 to 3 minutes total.
7. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
8. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning, and ending with the flour.
9. Scrape down the sides of the bowl and transfer the batter to the cake pan.
10. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
11. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
12. 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 at room temperature.

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