Farmers’ Market Box June 10th 2021
This week’s local produce and featured farms:
- Red Beets -J.K. Thille Ranches
- Spring Onions – J.K. Thille Ranches
- Rainbow Swiss Chard – Tamai Family Farms
- Rainbow Carrots – Black Sheep Produce
- Gold Nugget Tangerines – J.K. Thille Ranches
- Beef Steak Tomatoes – Heritage Family Farms
- Santa Rosa Plums – Kens Top Notch
- Wild Arugula – McGrath Family Farms
Farmer’s Choice:
- Snap Peas – Tutti Frutti
- Strawberries – Be Wise Ranch
- Yellow Nectarines – Kens Top Notch
Farmers’ Market Box Recipes:
Arugula Salad with Beefsteak Tomatoes and Blue Cheese Dressing
Serves 6
For the Dressing:
1 1/2 cups mayonnaise
1 cup sour cream
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 to 8 ounces blue cheese, to your taste, crumbled
1. In a medium-size bowl, stir together the mayonnaise, sour cream, Worcestershire, dry mustard, pepper, and garlic powder.
2. Fold in the blue cheese and stir until blended.
3. Do-Ahead: At this point, cover and refrigerate for 4 hours, or up to 5 days.
For the Salad:
1 bunch arugula, washed and spun dry
1 spring onion, thinly sliced, using the white and tender green part
2 beefsteak tomatoes, cored and thinly sliced, or cut into wedges
Salt and pepper
Blue Cheese dressing (see preceding recipe)
1. Arrange the arugula, onion, and tomatoes on salad plates or on a large serving platter. Season with salt and pepper.
2. Drizzle with the dressing and serve with additional dressing on the side.
Caprese Salad
Serves 4 to 6:
1 pound beefsteak tomatoes, cored and sliced 1/2-inch thick
1/2 pound fresh mozzarella, sliced
Salt and pepper
1 cup packed basil leaves
1/2 to 3/4 cup extra virgin olive oil
1. On a serving platter, alternate the tomato and mozzarella slices. Season with salt and pepper.
2. Tuck a leaf of basil between the tomatoes and mozzarella. Thinly slice the rest of the basil, and scatter over the platter.
3. Liberally drizzle the oil over the tomatoes and cheese. Serve at room temperature.
Marinated Beet Salad
Serves 4 to 6:
The beet marinade is also terrific for carrots, celery, cucumbers, and summer squash. Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.
1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.
Beet Carpaccio Salad with Buratta
Serves 4 to 6:
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
3 tablespoons tangerine juice
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
3 tangerines, peeled and segmented
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, tangerine juice, and basil. Season with salt and pepper. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
4. Put the arugula into a salad bowl, toss with some of the dressing and put onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Arrange some tangerine segments around the outside of the plate, and drizzle with the remaining dressing.
Save the Greens Saute
Serves 4:
Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a saute pan, heat the oil, saute the garlic until it is softened, but not browned.
2. Add the beet greens and saute until wilted.
3. Season with salt and pepper and serve warm or at room temperature.
Chicken Salad with Tangerines and Candied Almonds
Serves 6:
1 head romaine lettuce, washed, spun dry and chopped (or your choice of sturdy greens)
2 carrots, shredded
3 Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1. In a salad bowl, combine the lettuce, carrots, tangerines, and chicken.
2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.
For the Almonds:
1/2 cup sugar
1 1/2 cups sliced almonds
1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat. Cook until the almonds begin to turn golden.
2. Remove from the skillet to a plate and when cool enough to handle, break them apart. The almonds will keep in the freezer for up to 1 month.
Tangerine Cheesecake Bars
Serves 6:
For the Cheesecake Bars:
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.
Cream Cheese Filling:
Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)
3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.
For the 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.
Bistro Carrot Salad
Serves 4:
4 cups grated rainbow carrots
1/4 cup finely spring onion using the white and tender green parts
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped Italian Parsley
1. In a bowl, combine all the ingredients, tossing to coat. Season with salt and pepper. Add the parsley and mix together.
2. Serve cold.
3. The salad will keep in the refrigerator for up to 4 days.
Carrot Top Pesto
Makes about 2 cups:
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, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.
Israeli Couscous Salad with Rainbow Chard and Chickpeas
Serves 6:
1 cup Israeli couscous
1 1/2 cups vegetable or chicken broth
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
4 carrots, cut into 1/2-inch dice
1 1/2 cups chickpeas
2 tablespoons chopped mint
2 tablespoons chopped Italian parsley
2 tablespoons lemon juice
Salt and black pepper
1/2 cup Greek yogurt
1 to 2 tablespoons extra virgin olive oil
1. Bring the broth to a boil and simmer the couscous for 8 minutes until al dente. Drain and set aside in a large salad bowl to cool a bit.
2. In a large skillet, heat the oil, and swirl the garlic in the oil for 30 seconds. Add the chard, and carrots and saute until the chard is wilted, and the carrots are crisp/tender. Add the chickpeas, and saute for 3 minutes.
3. Remove from the heat and add the mint and parsley. Transfer the mixture to the couscous, toss with the lemon juice, and add salt and pepper to taste. Serve the salad garnished with Greek yogurt and a drizzle of extra virgin olive oil. Serve the salad at room temperature.
Sautéed Sugar Snap Peas with Meyer Lemon Zest
Serves 4 to 6:
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1/2 pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice
1. Heat the oil, add the zest, and saute for 30 seconds. Add the sugar snap peas, and saute the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.
Carrot and Sugar Snap Pea Salad
Serves 4 to 6:
2 carrots, tops removed, scraped, and cut into 1/2-inch rounds
2 tablespoons unsalted butter
1/2 cup finely chopped spring onion
1/2 pound sugar snap peas, strings removed
2/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives
1. Steam the carrots until just crisp/tender, about 3 minutes. Cool.
2. In a large skillet, heat the butter, add the onion and saute for 3 to 4 minutes until softened. Add the sugar snap peas, and the carrots, and saute until the peas are crisp.
3. Cool completely.
4. In a bowl, whisk together the oil, vinegar, sugar, mustard, salt, and pepper.
5. Toss the peas and carrots with some of the dressing, then toss in the bacon and chives, toss again, and serve.
Plum Upside-Down Cake with Vanilla Bean Ice Cream
Serves 8:
2 tablespoons unsalted butter
⅓ cup sugar
Salt
1 pound Santa Rose plums, halved, pitted, and cut into 3/4-inch wedges
1 cup (5 ounces) all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
⅛ teaspoon baking soda
½ cup whole milk
6 tablespoons unsalted butter melted and cooled
3/4 cup granulated sugar
2 teaspoons grated orange zest
1/4 cup orange juice
1 large egg plus 1 large yolk
1. Preheat the oven to 350 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and salt, and cook for 3 to 4 minutes until the mixture is a deep amber color. Pour into the prepared baking dish.
3. Arrange the plums on the butter and sugar mixture.
4. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and soda.
5. In another bowl, whisk together the milk, butter, sugar, zest, orange juice, egg, and yolk.
6. Pour into the dry ingredients, stirring until combined.
7. Gently pour over the plums, bake for 28 to 33 minutes, until the cake is golden brown, and a skewer inserted into the center comes out clean.
8. Let the cake cool for 15 minutes. Place a plate that is 2-inches wider than the cake pan over the pan, carefully invert the cake onto the plate. Allow the cake to cool for at least 1 hour before serving with vanilla bean ice cream.
Nectarine Tart
Serves 6:
1 9-inch prebaked pie crust
1/2 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
1/4 teaspoon almond extract
4 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam
1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone, sugar, and extract, and beat to combine.
2. Spread the mixture into the prepared cooled pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.
Nectarine Slaw
Serves 6:
One head green cabbage, cored, cut into quarters, and thinly sliced
4 red radishes, thinly sliced
2 yellow nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 yellow nectarine, peeled, pitted, and cut into quarters
1/4 cup orange juice
1/4 cup rice vinegar
Several drops Tabasco or Frank’s hot sauce
2 tablespoons poppy seeds
1. Put the cabbage, radishes, and nectarines into a salad bowl.
2. In a food processor or blender, combine the mayonnaise, nectarine, juice, vinegar, and Tabasco.
3. Puree until blended. Season with salt and add the poppy seeds. Pour over the slaw and toss to combine. Serve cold. The slaw can be refrigerated for up to 8 hours.
Rainbow Chard and Basmati Rice Soup
Serves 6:
1 tablespoon extra virgin olive oil
1/2 cup finely chopped spring onion
2 stalks celery, finely diced
4 garlic cloves, minced
1 pound rainbow Swiss chard, tough stems removed
Salt and freshly ground pepper
1/2 cup tomato puree
One 14.5-ounce can chickpeas, drained and rinsed
8 cups chicken or vegetable broth
1 bay leaf
1 teaspoon chopped sage
½ cup basmati rice
Extra virgin olive oil for garnish
Freshly grated Parmigiano Reggiano for garnish
1. In a Dutch oven, heat the oil, add the onion, celery, and garlic, sauteing until the onion begins to soften. Add the chard, season with salt and pepper, and stir until wilted.
2. Add the tomato puree, chick peas, broth, bay leaf and sage, and bring to a boil. Simmer for 30 minutes. Add the rice, and simmer for another 15 to 20 minutes until the rice is tender. To serve drizzle with extra virgin olive oil and sprinkle with some cheese.
Swiss Chard and Corn Frittata
Serves 6:
¾ cup whole milk
¾ cup sour cream
4 large eggs
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon Tabasco
1 cup coarsely grated Gruyère or Cheddar (about 4 ounces)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped spring onion, using the white and tender green parts
2 cups corn kernels (from 2 to 3 ears, or frozen and defrosted)
2 garlic cloves, minced
1 bunch Swiss chard, stems removed, leaves coarsely chopped
1 to 2 beef steak tomatoes, sliced 1/2-inch thick
Salt and pepper
1/4 cup grated Parmigiano Reggiano
1. Preheat the oven to 375 degrees.
2. In a mixing bowl, whisk together the milk, sour cream, eggs, flour, parsley, sage, salt, and Tabasco. Stir in 3/4 cup of the Gruyere or Cheddar. Set aside.
3. In a large ovenproof skillet, heat the butter and oil, saute the onion until it begins to caramelize, about 7 minutes. Add the corn, and garlic, and saute another 2 minutes.
4. Add the chard in handfuls, until it wilts, season with salt and pepper.
5. Pour the milk/egg mixture over the chard and corn, arrange the tomatoes on top, season with salt and pepper, sprinkle with the remaining Gruyere and Parmigiano and bake for about 40 minutes, until the custard is set.
6. Allow to rest for at least 10 minutes before cutting into wedges. This is delicious hot, or at room temperature.
Braised Chicken with Plums
Serves 6:
6 skinless, boneless chicken-breast halves
salt and pepper
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 spring onions, thinly sliced using the white and tender green parts
4 plums, pitted and cut into wedges
3/4 cup chicken broth
1/4 cup aged balsamic vinegar
1 tablespoon honey
Salt and pepper
1. Preheat the oven to 400 degrees. Season the chicken with salt and pepper.
2. In a large oven proof skillet, heat oil over medium-high heat until hot. Add breasts and cook until browned on both sides. The chicken will not be cooked through. Transfer breasts to a platter; cover with foil to keep warm.
3. Add the onions to the skillet, and saute until they begin to turn golden brown. Add the plums, and saute until they b
4. Add the chicken broth, vinegar, and honey, stirring up any browned bits in the bottom of the skillet.
5. Add the chicken back to the skillet, turning in the sauce.
6. Roast for 10 to 12 minutes until the chicken is cooked through, registering 165 on an instant read meat thermometer. Season the sauce with salt and pepper and serve the chicken napped with some of the sauce.
Strawberry Pretzel Pie
Serves 6 to 8:
14 tablespoons (1¾ sticks), softened
2 cups confectioners’ sugar
3 cups mini snack pretzels, finely ground
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
Two 8-ounce packages cream cheese, softened
1 ½ cups very cold heavy whipping cream
1/2 pound fresh strawberries, hulled and thinly sliced lengthwise
2 tablespoons granulated sugar
1. Preheat the oven to 400 degrees and coat the inside of a 9-inch, deep pie dish with non-stick cooking spray and set aside.
2. In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
3. In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners’ sugar and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes.
4. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth.
5. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
6. Combine the granulated sugar with the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.
7. Cooks’ Note: This pie is delicious using stone fruits such as peaches, cherries, and plums, or with other berries, or a combination of berries and stone fruits.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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