Farmers’ Market box June 3rd 2021

June 1, 2021 Orange Department 0 Comments

This week’s local produce and featured farms:

Farmer’s Choice:

Cherries – Barbagelata Farms
Yellow Peaches – Fair Hills Farm

Farmers’ Market Box Recipes:

Apricot Glazed Chicken

Serves 6:
Cook’s Note: this glaze is also delicious with pork.

For the Glaze:
1/2 pound apricots, peeled, pitted, and chopped
1/2 cup sugar
2 tablespoons whole grain mustard (or Dijon)
2 teaspoons Sriracha
2 tablespoons lemon juice
1 teaspoon salt

1. In a saucepan, combine all the ingredients and bring to a boil. Simmer for 15 to 20 minutes until the apricots are soft.
2. Use a potato masher or immersion blender to break up any large chunks of apricots. The sauce can be made 5 days ahead of time and refrigerated. Re-warm before using.

For the Chicken:
6 chicken breasts, skin and bones removed
Salt and pepper
1 tablespoon vegetable oil
Apricot glaze (see preceding recipe)

1. Preheat the oven to 350 degrees, sprinkle the chicken breasts with salt and pepper.
2. In an oven proof skillet, heat the oil, and brown the chicken on both sides, about 3 minutes per side.
3. Add 1/2 cup of the glaze to the pan and turn the chicken in the glaze.
4. Transfer the skillet to the oven and bake for 12 to 15 minutes, basting once with the glaze.
5. Serve the chicken with additional glaze on the side.

Apricot Cobbler

Serves 4 to 6:

1/2 pound apricots, pitted and cut into wedges
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice or Amaretto
2 teaspoons cornstarch
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter, cut into bits
1/2 cup whole milk

1. Preheat the oven to 400 degrees.
2. In a 9-inch baking dish combine the apricots, sugar, lemon juice and cornstarch, stirring to coat.
3. In a mixing bowl, combine the flour, sugar, baking powder, salt, and butter, massaging the butter into the dry ingredients until the mixture resembles peas. Add the milk and stir until just combined. Spread the mixture over the apricots and bake for 30 to 35 minutes until a skewer inserted into the topping comes out clean. Allow the cobbler to rest for 15 minutes before serving topped with ice cream, crème fraiche or unsweetened whipped cream.

Stir Fried Chinese Eggplant

Serves 4:

2 Chinese eggplants, cut into bite sized pieces
salt
1/3 cup vegetable oil
4 cloves garlic, minced
2 teaspoon grated ginger
3 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil

1. Put the eggplant pieces into a colander and sprinkle liberally with salt. Set aside while you assemble the other ingredients.
2. Rinse the eggplant pieces and heat the oil in a wok or large skillet.
3. Add the eggplant and stir fry until the pieces are golden brown.
4. Remove from the wok, add the garlic and ginger, swirl in the oil, adding the soy sauce, sugar, and the eggplant back into the pan. Toss to combine.
5. Serve warm drizzled with sesame oil.

Spicy Chinese Eggplant and Ground Pork

Serves 4:

2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

1. Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
2. While the eggplant is salted, mix the pork, ginger, and Mirin. Let stand at room temperature for 20 minutes.
3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok.
4. Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
6. Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.

Taste of Summer Pasta Salad

Serves 6:

One pound shaped pasta (fusilli, cavatappi, penne, small rigatoni, or shells) cooked 2 minutes short of al dente
1 ear corn, kernels removed (see note)
2 zucchini, scrubbed, ends trimmed, and cut into 1/2-inch dice
1 red torpedo onion, finely chopped
2 purple carrots, cut into julienne
2/3 cups olive oil
1/3 cup white wine vinegar
2 cloves garlic, minced
2 tablespoons finely chopped dillweed
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. When the pasta has cooled slightly, put it into a salad bowl.
2. Add the corn, zucchini, onion, and carrots.
3. In a small bowl, whisk together the remaining ingredients.
4. Pour over the salad and toss to coat. The salad can be refrigerated for up to 24 hours, remove from the refrigerator 1 hour before serving.

Chipotle Corn Dip

Serves 6:

2 tablespoons butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
2 chipotle chilies in adobo, chopped
1/2 cup diced tomato
1/2 cup corn, cut off the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup grated mild cheddar cheese
1/2 cup grated Monterey jack cheese
1/4 cup chopped cilantro
Tortilla chips, fresh vegetables for serving

1. Melt the butter in a 10-inch skillet and sauté the onion, garlic, cumin, and Chipotle for 2 to 3 minutes, or until you can smell the spices, and the onion, begins to soften.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture.
3. Remove the pan from the heat and transfer to a mixing bowl. Allow the mixture to cool.
4. Add the sour cream, mayonnaise, and cheeses, stirring to blend.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator, garnish with cilantro, and serve with tortilla chips and fresh vegetables for dipping.

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.

Kale and Apple Slaw

Serves 6:

3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale tough stems removed and cut into 1/2-inch ribbons
1 Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium purple carrots, grated on the large holes of a box grater (about 1/2 cup total)

1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to

Hasselback Garnet Yams

Serves 6:

1 pound Garnet yams, scrubbed
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
2 teaspoons finely chopped fresh thyme leaves
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup sour cream
2 torpedo onions, finely chopped using the white and tender red parts

1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Slice the potatoes into 1/8-inch slices, only going down about 3/4 of the way. Arrange on the baking sheet.
3. In a bowl, combine the butter, oil, thyme, garlic, salt, and pepper.
4. Drizzle the butter mixture over the potatoes, making sure to get into each slice.
5. Roast the potatoes for 50 to 60 minutes, until the potatoes are tender. Drizzle with any butter mixture in the pan and serve hot.
6. In a small bowl, combine the sour cream and scallions, and serve alongside the potatoes.

Roasted Garnet Yam Salad

Serves 4 to 6:

1 pound garnet yams, peeled, and cut into 1/2-inch dice
3 tablespoons extra virgin olive oil
Salt and pepper
1/2 cup corn cut from the cob
2 purple carrots, finely chopped
2 ribs celery, finely chopped
2 red torpedo onions, finely chopped using the red and tender green part
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper
4 strips bacon, cooked crisp and crumbled

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, combine the yams, oil, salt, and pepper. Roast for 35 minutes, until tender. Cool completely.
3. Transfer to a salad bowl.
4. Add the corn, carrots, celery, and onions to the bowl.
5. In a small bowl, whisk together the oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper. Toss the potato mixture with the dressing, and garnish with the bacon. Serve at room temperature.
6. Do-Ahead: You can make this 12 hours ahead of time, cool, cover and refrigerate. Remove from the refrigerator 1 hour before serving.

Crustless Zucchini Quiche

Serves 6:

2 tablespoons unsalted butter
1/3 cup finely chopped shallot
1 garlic clove, minced
4 medium zucchini, ends trimmed and grated
1/4 cup finely chopped basil
Salt and pepper
6 large eggs
1/2 cup heavy cream
1 cup grated Parmigiano Reggiano
1/2 cup crumbled goat cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter and saute the shallot, garlic, and zucchini, until the liquid in the pan evaporates, and the shallot is softened. Fold in the basil and season with salt and pepper. Set aside to cool in a mixing bowl.
3. When the zucchini is cooled, whisk in the eggs, cream, and the Parmigiano.
4. Pour into the prepared pan, and sprinkle with the goat cheese.
5. Bake for 35 to 45 minutes until the center is just set and the top is golden brown. Allow to rest for 5 to 10 minutes before cutting into wedges and serving.

Pasta with Zucchini and Peas

Serves 6:

1 to 2 tablespoons extra virgin olive oil
4 thin slices Prosciutto di Parma, cut into julienne
3 tablespoons unsalted butter
1 garlic clove, minced
1 torpedo onion, finely chopped, using the red and tender green parts
3 zucchini, ends trimmed, and cut into 1/2-inch dice
1/2 pound English peas, shelled
Salt and pepper
One pound tagliatelle, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/2 cup grated Parmigiano Reggiano

1. In a small skillet, saute the prosciutto until crispy. Remove to paper toweling, to drain, and set aside.
2. In a large skillet, melt the butter add the garlic, and onion, and saute for 2 to 3 minutes to soften the onion.
3. Add the zucchini and peas, saute, seasoning with salt and pepper, until the peas are tender, about 4 minutes.
4. Add the drained pasta to the skillet, adding 1/2 of the cheese and some of the hot pasta water to make a creamy sauce.
5. Serve garnished with the crispy prosciutto and the remaining cheese.

Crostini with Pea Pesto

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 Pesto:
1 to 1 1/4 cup shelled English peas
1 garlic clove
1/4 cup grated Parmigiano Reggiano
1/3 cup extra virgin olive oil
Salt and pepper

1. In the bowl of a food processor combine the peas, garlic, and cheese.
2. Pulse on and off 4 to 5 times to break up the peas.
3. With the machine running add the oil, until a paste forms.
4. Season with salt and pepper. The pesto will keep refrigerated for up to 1 week, or frozen for up to 6 months.
5. The pesto is delicious served on crostini, as bruschetta, stirred into rice, or tossed with pasta. It’s also delicious if you add a bit more oil to drizzle over grilled seafood (think salmon) or chicken.

Crostini with Creamy Ricotta and Sweet-tart Balsamic Cherries

Serves 6 to 8:

For the Crostini:
Makes about 24 pieces:

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

5. 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.
6. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
7. Remove from the oven and allow to cool.
8. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Cherries and Assembly:
2 tablespoons unsalted butter
1/2 pound sweet cherries, pitted and chopped
1/4 cup sugar
1/4 cup aged balsamic vinegar
1/4 cup whole milk ricotta

1. In a saucepan, melt the butter, add the cherries and sugar, and saute until the cherries begin to soften, about 3 minutes. Add the vinegar, and simmer for 2 minutes.
2. Allow the mixture to cool, cover and refrigerate for up to 5 days.
3. Spread the ricotta onto the crostini and top with some of the cherries.
4. Use the cherries over dessert, as a topping for crostini with burrata, goat cheese or fresh ricotta.

Cherry Amaretto French Toast

Serves 6 to 8:

2 cups pitted sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
Two 8-ounce containers mascarpone
2 tablespoons Amaretto di Saronno
2 tablespoons sugar
8 large eggs
1 1/2 cups heavy cream
1/2 cups sugar
2 tablespoons Amaretto di Saronno
1 teaspoon ground cinnamon
One 8-ounce loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced
1/2 cup sliced almonds for garnish
1/4 cup unsalted butter
cinnamon sugar for garnish

1. Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
2. In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
3. In another bowl stir together the mascarpone, Amaretto, and sugar.
4. Spread over the cherries in the pan.
5. In another bowl, whisk together the eggs, heavy cream, sugar, and cinnamon.
6. Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
7. I was able to do 2 layers. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate at least 8 hours, or up to 36 hours.
8. Remove the casserole dish from the refrigerator 30 minutes before baking.
9. Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.

Pork Tenderloin with Peach Barbecue Sauce

Serves 4 to 6:

For the Sauce:
1 tablespoon canola oil
3/4 cup chopped torpedo onion, using the red part only
1 1/2 tablespoons minced fresh jalapeño
1 pound fresh peaches, peeled, pitted, and chopped
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon light brown sugar
1/8 teaspoon dry mustard
Salt and pepper

1. In a saucepan, heat the oil, and saute the onion and jalapeno for 2 minutes.
2. Add the peaches, vinegar, bourbon, honey, mustard, sugar, and dry mustard.
3. Bring to a boil, and simmer for 30 minutes until thickened.
4. Using a potato masher or immersion blender, smooth out the sauce. At this point, the sauce can cooled, covered, and refrigerated for up to 1 week.

For the Pork:
Two 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

1. Put the pork tenderloins into a large zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloins on all sides.
5. Generously brush with the glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

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