Farmers’ Market Box June 17th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Chicken and Japanese Sweet Potato Salad

Serves 4:

1 pound Japanese sweet potatoes, cut into 3/4-inch chunks
1 1/2 tablespoons Thai red curry paste
2 tablespoons olive oil
2 tablespoons butter (melted)
1 cup mint leaves, washed and spun dry
1 bunch purple kale, tough stems removed, and chopped
1 red torpedo onion thinly sliced
3 cups shredded cooked chicken
1/4 cup fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons fish sauce
1 tablespoon honey
1 garlic clove, minced
1/3 cup vegetable oil
Salt and Sriracha to taste

1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, parchment, or aluminum foil. In a bowl, combine the curry paste, oil, and butter, add the sweet potatoes, and toss to coat. Spread the potatoes onto the baking sheet and roast for 30 minutes, turn the potatoes and roast another 10 to 15 minutes until they are tender. Remove from the pan and transfer to a salad bowl.
2. Add the mint, kale, chicken, and onion into the bowl with the potatoes.
3. In a mixing bowl, whisk together the lime juice, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and oil until it is thickened. Season with salt and Sriracha to taste.
4. Toss the salad with the dressing and allow to marinate at room temperature to soften the kale for 30 minutes before serving.

Stir Fried Eggplant and Sweet Potato

Serves 4

1/4 cup vegetable oil
3 garlic cloves, minced
2 torpedo onions, thinly sliced
2 Japanese sweet potatoes, scrubbed, and cut into 3/4-inch pieces
2 Chinese eggplants stem end removed, and cut into 3/4-inch pieces
1 cup thinly sliced Italian long peppers, or red bell pepper
1½ tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons Mirin
2 tablespoons soy sauce or tamari
1 teaspoon sugar
1/2 teaspoon Sriracha
1 teaspoon sesame oil
Salt

1. Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
2. Swirl the garlic and onions in the oil for 1 minute, add the sweet potatoes, cover, and steam for 3 minutes, remove the cover, and saute another 3 minutes. Remove to a plate.
3. Add more oil to the wok if it is dry, add the eggplants and the peppers to the wok, cover and steam for 3 minutes, remove the cover and saute for another 3 minutes, until the eggplant is softened.
4. In a bowl, whisk together the cornstarch mixture, Mirin, soy sauce, sugar Sriracha and sesame oil.
5. Add the potatoes back to the pan and toss to coat. Add the sauce to the pan, and simmer for 3 minutes until the vegetables are tender. Season with salt or more Sriracha if needed. Serve over rice, or noodles.

Summer Farro Minestrone

Serves 6

2 tablespoons extra virgin olive oil (plus extra for garnish)
2 red torpedo onions, finely chopped
3 ribs celery, including the leaves, finely chopped
1 bunch baby carrots, tops removed, and chopped
2 teaspoon finely chopped sage
One bunch collard greens, tough stems removed, and finely chopped
2 cups finely diced summer squash
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots, and sage, until the onion begins to soften, about 3 to 4 minutes. Add the collards and saute another 2 to 3 minutes. Add the summer squash, farro, broth and simmer, covered for 45 minutes, until the farro and collards are tender. Season with salt and pepper.
2. Remove 2 cups of the farro and vegetables with some broth to a blender. Puree the farro and vegetables and add back to the soup. Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper.

Chipotle Corn Dip

Serves 4 to 6

2 tablespoons unsalted butter
1/4 cup finely chopped red torpedo onion
1 clove garlic, minced
1/2 teaspoon ground cumin
2 chipotle chilies in adobo, finely chopped
1/2 cup diced fresh tomato
2 cups corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Salt and Chololua
Tortilla chips for dipping

1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotles, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Season with salt, and Cholula. Stir in the cilantro.
5. Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight. Serve with tortilla chips for dipping.

Crab and Corn Remoulade Dip

Makes about 4 cups:

¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped torpedo onion
1 teaspoons prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crab meat
1 cup chopped celery
2 cups white corn kernels
¼ cup chopped chives for garnish
Crackers for serving

1. In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.
2. Fold in the crabmeat, celery, and white corn.
3. Do-Ahead: Refrigerate for at least 4 hours, or up to 36 hours. Serve the dip with crackers, or dollop 1 teaspoon onto endive leaves and arrange on a platter.

Eggplant Napoleons

Serves 4 to 6

1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 large Chinese eggplants, ends trimmed, cut cross-wise into 1/2-inch-thick slices
2 beefsteak tomatoes, thinly sliced
1/2 cup packed finely chopped fresh basil leaves
1 pound fresh mozzarella cheese, cut into 1/2-inch-thick slices
Extra virgin olive oil for drizzling

1. In a small bowl, stir together the olive oil, salt, pepper, and garlic.
2. Build a hot charcoal fire or preheat the broiler or a gas grill for 10 minutes. If using the broiler, line a baking sheet with aluminum foil.
3. Brush the eggplant with the oil, place on the prepared sheet or the grill, and broil or grill until softened, 3 to 4 minutes per side.
4. To assemble a Napoleon, place an eggplant slice on a flat surface, cover with a sliced of tomato, some of the basil, a slice of mozzarella and some basil.
5. Continue to make the Napoleons in this way until the ingredients are used up. Save any leftover basil for garnish.
6. Do-Ahead: At this point, you can cover and refrigerate for 24 hours. Bring to room temperature before continuing.
7. Serve the Napoleons on a large platter, drizzled with extra virgin olive oil and garnished with any leftover finely slivered basil.

Skillet Summer Squash and Tomatoes with Feta

Serves 6

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup thinly sliced torpedo onions
4 cups finely diced summer squash
2 cups chopped beefsteak tomatoes
1/2 cup red wine
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped mint
Salt and pepper
1 cup crumbled feta cheese

1. In a large skillet, heat the oil, add the garlic and onions and saute 2 to 3 minutes until the onions are softened.
2. Add the summer squash and saute for about 4 minutes, until they begin to color.
3. Add the tomatoes, red wine, parsley, and mint. Simmer for 20 to 25 minutes, stirring occasionally.
4. Season with salt and pepper, garnish with the feta and serve.
5. Cook’s Note: This is a great dish served with any grilled meats, poultry, or seafood, it can be made ahead, and served warm, or at room temperature.

Curried Summer Squash Soup

Serves 4 to 6

1 tablespoon vegetable oil
1/2 cup thinly sliced red torpedo onion
1 teaspoon minced fresh ginger
1 teaspoon lemon zest
2 teaspoons Madras curry powder
5 medium summer squash, coarsely chopped
1 cup coconut milk
1 1/2 cups chicken or vegetable broth
Salt and Sriracha
1/4 cup finely chopped cilantro

1. In a Dutch oven, heat the oil, and saute the onion, ginger, lemon zest, and curry powder for 2 to 3 minutes until the onion is softened.
2. Add the squash and toss to coat the squash in the onion mixture.
3. Add the coconut milk and broth, and simmer for 15 minutes until the squash is tender.
4. Using an immersion blender, puree the soup. Season with salt and Sriracha, add the cilantro and serve.

Bruschetta with Sweet Italian Peppers

Serves 6

One baguette, sliced 1/2-inch thick
1/2 cup extra virgin olive oil

1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Arrange the sliced bread onto the baking sheet in one layer, brush with the oil and bake for 10 to 12 minutes until the bread begins to turn golden brown.

For the Peppers:
2 tablespoons olive oil
4 Italian long sweet peppers cleaned, cored, and cut into ½-inch rounds
4 red torpedo onions, thinly sliced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup tomato puree
¼ cup finely chopped Italian parsley
2 ounces Parmigiano Reggianno cheese, shredded

1. In a large skillet, heat the oil, and add the peppers and onions, and sauté for about 3 minutes, until they cook down a bit, stirring so that they do not brown.
2. Sprinkle the mixture with the sugar, salt, pepper, and tomato puree and cook until the tomato has almost evaporated, and the peppers are softened, about 10 minutes.
3. Stir in the parsley and remove the peppers from the pan to a small bowl.
4. At this point, you can cool the peppers to room temperature.
5. Cover and refrigerate for up to 4 days.
6. Serve the peppers at room temperature on toasted bread, and garnish with shreds of Parmigiano Reggiano. This topping is also delicious on sandwiches or with burgers.

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 teaspoons 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.

Savory Peach Tart

Serves 4

2 tablespoons unsalted butter
4 red torpedo onions, thinly sliced using only the red part
1/2 teaspoon sugar
Salt and pepper
One sheet puff pastry defrosted and kept cold
One 5.2-ounce Boursin herb and garlic cheese, softened
3 yellow peaches, pitted and thinly sliced
Aged balsamic vinegar

1. In a skillet, heat the butter, and saute the onions with the sugar until they begin to turn golden. Season with salt and pepper and allow to cool.
2. Preheat the oven to 400 degrees, and line a baking sheet with parchment or silicone.
3. Roll out the puff pastry into a 12×16-inch rectangle and transfer to the baking sheet. Prick the pastry all over with the tines of a fork.
4. Spread the Boursin cheese evenly over the puff pastry.
5. Top with the sauteed onions, and then the peaches.
6. Bake for 15 to 20 minutes until the pastry is golden brown.
7. Allow to rest for 5 minutes before cutting into squares and drizzling with balsamic vinegar.

Peach and Tomato Caprese

Serves 4 to 6

One pound beefsteak tomatoes, cored and thinly sliced
One pound yellow peaches, pitted and thinly sliced
One pound fresh mozzarella thinly sliced
Salt and freshly ground black pepper
1 cup thinly sliced basil leaves
1 cup extra virgin olive oil
1/2 cup aged balsamic vinegar

1. On a serving platter, alternate the tomatoes, peaches, and mozzarella. Season with salt and pepper.
2. Garnish with the basil leaves.
3. Drizzle with the oil, and then dot with the vinegar. Serve at room temperature.

@Diane Diane Phillips Blog: Cucina Divina
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