Farmers’ Market Box May 6th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Farro Salad with Rainbow Chard and Chickpeas

Serves 6:

1 cup pearlized farro
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and finely chopped
One 15-ounce can chickpeas, drained and rinsed
1 spring onion, finely chopped using the white and tender green parts
1/4 cup finely chopped mint (basil, or Italian parsley works well here)
3 tablespoons fresh lemon juice
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until just tender. Drain thoroughly, and transfer to a salad bowl.
2. In a skillet, heat 3 tablespoons of the oil, and swirl the garlic in the oil for 30 seconds, or until fragrant.
3. Add the chard and saute until wilted, about 1 minute. Season with salt and pepper and transfer the bowl.
4. Add the chickpeas, onion, and mint.
5. In a bowl, whisk together the lemon juice and remaining oil, season with salt and pepper and pour over the salad, tossing to coat. Serve at room temperature. (the salad can be made ahead of time, covered, and refrigerated for up to 24 hours, remove from the refrigerator 1 hour before serving)

Stuffed Romanesco Squash

Serves 4 to 6:

1 pound Romanesco squash, scrubbed, ends trimmed
2 tablespoons unsalted butter
1/4 cup finely chopped spring onion, using the white and tender green parts
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/4 cup crumbled goat cheese
1/2 cup shredded Gruyere cheese

1. Steam the zucchini for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2. Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell. Chop the zucchini flesh. Preheat the oven to 350 degrees.
3. In a skillet, heat the butter, add the spring onions and garlic and saute for 2 to 3 minutes to soften the onion. Add the zucchini flesh and saute another 3 minutes.
4. Add the flour and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with salt and pepper. Remove from the heat, fold in the parsley, goat cheese and half the Gruyere.
5. Re-stuff the zucchini with the mixture and sprinkle each zucchini with the remaining Gruyere.
6. Lay the zucchini in a 13-by-9-inch baking dish.
7. Do-Ahead: The zucchini can be cooled, covered, and refrigerated overnight, bring to room temperature before baking.
8. Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown. Serve warm.
9. Cook’s Note: The cheeses can be a combination of whatever you have on hand, I’ve used sharp white cheddar, Parmigiano, Pepper Jack, and Asiago with great results.

Satina Potato Salad

Serves 4 to 6:

One pound Satina Potatoes, scrubbed
2 teaspoons white vinegar
Salt and pepper
2 ribs celery, finely chopped
1 spring onion, finely chopped using the white and tender green parts
1/2 cup mayonnaise
3 tablespoons sour cream
Grated zest of one lemon
2 tablespoons fresh lemon juice
3 tablespoons finely chopped dill weed
Salt and pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 35 minutes until the potatoes are tender when pierced with a sharp knife. Allow the potatoes to cool completely.
2. When the potatoes are cooled, peel them, cut into bite sized pieces, put into a salad bowl. Sprinkle with the vinegar, salt and pepper and add the celery and onion.
3. In a small bowl, whisk together the mayonnaise, sour cream, zest, lemon juice and dill. Season with salt and pepper.
4. Pour some of the dressing over the potatoes and toss to coat. Cover and refrigerate the potatoes and the remaining dressing for at least 4 hours, or up to 24 hours.
5. When ready to serve, toss the potatoes with a bit more dressing as the potatoes will have absorbed the initial dressing, and serve.
6. Any leftover dressing is delicious on seafood, chicken, tossed into pasta salad, or served over vegetables.

Baked Cauliflower Dijonnaise

Serves 6

One white cauliflower, cored and cut into florets
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup panko crumbs
1/4 cup grated Parmigiano Reggiano
1/4 cup finely chopped parsley
Grated zest of 1 lemon
1 cup mayonnaise
1/4 cup unsalted butter, melted
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
Few drops Tabasco

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. Steam the cauliflower until crisp/tender, about 4 minutes. Drain thoroughly, season with salt and pepper. Arrange in the prepared casserole dish.
3. In a small skillet, heat the oil, swirl the garlic in the oil until fragrant, about 30 seconds. Remove the pan from the heat, add the panko, Parmigiano, parsley, and lemon zest to the pan and toss to blend. Set aside.
4. In another bowl, whisk together the mayonnaise, butter, lemon juice, Dijon, and Tabasco together. Pour over the cauliflower, and top with the panko mixture. Roast for 20 minutes or until the crumbs are golden brown.
5. Serve warm.

Romanesco Pasta with Baked Feta

Serves 6:
This a variation on the Tik-Tok crazed Tomatoes with baked Feta; I think this one is a great way to use up zucchini or other squash in your garden.


4 Romanesco squash, scrubbed, ends trimmed, sliced lengthwise, then sliced into 1-inch chunks
Salt
1/2 cup extra virgin olive oil
4 cloves garlic, halved lengthwise
2 spring onions, sliced 1/2-inch thick, using the white and tender green parts
1 block (7 ounces / 200 grams) Greek feta cheese
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 pound shaped pasta, such as rigatoni, campanelle, rotini, or gnocchi, cooked al dente, saving some of the pasta water
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees. Arrange the squash in a colander and sprinkle liberally with salt.
2. Press down on the zucchini to release the moisture and pat dry with paper towels.
3. In a 13-by-9-inch baking dish combine the squash, 1/4 cup olive oil, garlic, and onions, and toss to coat.
4. Arrange the cheese in the middle of the squash sprinkle with the remaining oil, red pepper flakes, and pepper.
5. Roast for 20 to 30 minutes until the zucchini is tender and beginning to brown.
6. Mashe the zucchini and feta with a fork, transfer to a serving bowl and mix with the hot pasta, adding some reserved pasta water if needed. Stir in the basil, and parsley, taste for seasoning and serve.

Rainbow Carrot Salad

Serves 4 to 6:

1 bunch rainbow carrots, coarsely shredded
2 spring onions, 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.

Crostini with Carrot Pesto

Serves 6:
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.


For the Crostini:
Makes about 24 pieces


One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Carrots:
1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving

1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

Carrot Top Pesto:
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.
5. Cook’s Notes:
a. 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, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Grilled Tangerine Chipotle Pork Tenderloin

Serves 6:

Two one pound pork tenderloins, silver skin removed
4 cups warm water
2 tablespoons salt
2 tablespoons brown sugar
4 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons chopped garlic chives
3 chipotle chilies in adobo, chopped
1/2 teaspoon dried oregano
1 cup tomato puree
1/2 cup tangerine juice
1/4 cup chopped cilantro or Italian parsley
4 tangerines, peeled, and separated into segments

1. In a large zip-lock bag, combine the warm water, salt, and sugar. Stir to blend. Add the pork to the bag, seal and refrigerate for at least 4 hours or up to 12 hours.
2. Remove the pork from the bag and wash off the brine.
3. Combine 2 tablespoons of olive oil with salt and pepper, and pat that onto the pork. Allow to sit at room temperature for 15 minutes, before grilling.
4. Heat the remaining 2 tablespoons of oil in a saucepan, and saute the garlic chives, chilies, and oregano for 1 minute. Add the tomato puree and tangerine juice, simmer for 10 minutes until thickened. Taste for seasoning and add salt and pepper if needed. Add the cilantro or parsley and the tangerine segments and keep warm.
5. Preheat the grill or a grill pan for 10 minutes. Separate coals or turn off burners and grill the tenderloins over indirect heat, turning to brown all sides until an instant read meat thermometer reads 155 degrees.
6. Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
7. Slice the pork into 1/2-inch thick slices add any accumulated juices to the sauce and serve napped with the sauce.

Caramelized Onion Kale Bread Pudding

Serves 4 to 6:

2 cups day old bread, crusts removed, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 1/2 cups finely chopped spring onions
2 garlic cloves, minced
2 teaspoons sugar
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

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. Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
3. In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
4. Add the kale, and saute until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
5. In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
6. Transfer to the prepared dish.
7. Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown. Allow the pudding to rest for 10 minutes before serving.
8. Variation: Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.

Kale Caesar

Serves 4:
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.

1 bunch kale, tough stems removed, cut into 1-inch pieces
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
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. 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.
3. 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 and serve.

Roasted Smashed Potatoes with Herbed Goat Cheese

Serves 6:

1 pound Santina potatoes
1/2 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, 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 Peaches with Cornbread and Maple Bourbon Sauce

Serves 6:

For the Cornbread
1/2 cup unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream

1. Preheat the oven and heat the oven to 375°F. Coat an 8-inch square baking dish with non-stick cooking spray.
2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Gradually beat in the eggs, one at a time, until well combined.
5. Adjust the mixer speed to low and add the cream, milk, and sour cream, mix until combined.
6. The batter may look curdled at this point.
7. Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8. Pour the batter into the prepared baking dish.
9. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

For the Peaches:
4 firm yellow peaches (you can sub in any stone fruit you have on hand), halved, and pitted
2 tsp. raw sugar

1. Preheat the oven to 400 degrees.
2. Dip the cut sides of the peaches into the raw sugar and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3. Roast for 15 to 20 minutes, until the peaches are soft. Cut the peaches in half and keep warm.

For the Maple Bourbon Sauce:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving

1. In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts.
2. Add the maple syrup and bring to a boil. Simmer for 5 minutes, to reduce the sauce.
3. Add the bourbon and continue to cook for another 5 minutes. Serve warm.

To serve: Cut the cornbread into squares. Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream. Ladle some of the sauce over the peaches and ice cream. Serve warm.

Peachy Ricotta Cake

Serves 6:

3/4 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 cup fresh whole milk ricotta
2 tablespoons whole fat plain yogurt
1 teaspoon vanilla extract
grated lemon zest (from one lemon)
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 to 4 peaches, cut in half and pitted
2 tablespoons light brown granulated sugar

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch spring form pan with nonstick cooking spray.
2. In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
3. Next add the ricotta and the yogurt, vanilla and lemon zest and mix well.
4. Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t over beat.
5. Pour the dough into the prepared pan, and level it out with a spoon. Place the peaches on top of the batter, cut side up, pressing them in a bit. Sprinkle the cake with the sugar and bake for 50 to 60 minutes.
6. Let cool, remove from pan, and serve with whipped cream or crème fraiche.

Sauteed English Peas with Mint

Serves 4:

2 tablespoons unsalted butter
1/2 pound English peas, shelled
2 tablespoons finely chopped mint
Salt and pepper

1. In a skillet, heat the butter over medium heat, add the peas, and saute for 4 to 5 minutes until the peas are tender. Stir in the mint, season with salt and pepper, and serve.

Pressure Cooker Insta-Pot Sweet Pea Risotto

Serves 4 to 6:

4 tablespoons unsalted butter
1/2 cup finely chopped spring onion, using only the white part
1 1/2 cups Carnaroli or Vialone, or Arborio medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
3 1/2 cups chicken or vegetable broth
1/2 pound English peas, shelled
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup finely chopped fresh chives, for garnish
Salt and freshly ground black pepper

2. Melt two 2 tablespoons of the butter, add the onion, and sauté for 2 minutes, or until it begins to soften. Add the rice, stirring to coat the grains of rice. Add the wine and bring to a boil. stir in the broth, lock the lid in place and cook for 5 minutes at high pressure.
3. Remove the pan from the heat, quick release the pressure, and remove the lid, tilting it the pot away from you to avoid the escaping steam.
4. Return the pot to the stove, add the peas, stirring for an additional minute. Your Insta-Pots residual heat will cook the peas.
5. Stir in the remaining 2 tablespoons of butter and the Parmigiano, season with salt and pepper and serve immediately, garnished with the chives.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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