Farmers’ Market Box June 24th 2021

June 22, 2021 Orange Department 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Caramelized Onion Bread Pudding

Serves 6 to 8:
Try this delicious side dish with roasted or grilled meats, or poultry.

3 tablespoons unsalted butter
1 tablespoon olive oil
4 large onions, thinly sliced
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the onions, stir to coat with the butter, and cook until they begin to turn translucent. Sprinkle with the sugar, thyme, salt, pepper, and garlic and cook, stirring, until the onions become golden. Remove from the skillet and cool.
3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving

Marinated Onions

4 large, sweet onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions and serve cold or at room temperature.

Caramelized Onion Dip

Makes about 2 cups:

1/4 cup unsalted butter
2 tablespoons extra virgin olive oil
1 pound large yellow onions, thinly sliced
2 large shallots, thinly sliced
4 sprigs thyme
1 cup dry white wine
2 tablespoons sherry vinegar
2 cups sour cream
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 1/2 cups shredded Gruyere
1/2 cup grated Parmigiano Reggiano
Crudites for serving
Pita chips, tortilla chips or crostini for serving

1. In a large skillet, melt the butter, add the oil, and saute the onions, shallots and thyme until the onions are golden brown. This may take about 20 minutes. Season with salt and pepper.
2. Add wine and vinegar, stir to scrape up any browned bits form the bottom of the pan, bring to a simmer, and simmer until the liquid is absorbed.
3. Cool completely.
4. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
5. Chop the onions in a food processor, add the sour cream, chives, mayonnaise, and cheeses. Season with salt and pepper.
6. Transfer the mixture to the gratin dish and bake for 20 to 30 minutes until the dip is bubbling.
7. Serve with fresh vegetables, pita chips, tortilla chips, or crostini.
8. Cooks Note: I love to bake this in a hollowed out sourdough bread bowl—once the dip is finished, you can cut up the bread, run it under the broiler and have the ultimate grilled cheese.

Baked Cauliflower and Goat Cheese Dip

Serves 6:

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and prooceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Sformato of Cauliflower with Fonduta Sauce

Serves 8:
This is an elegant dish that can be made ahead of time then popped into the oven. I love it with roasted meats, poultry, and seafood. It’s gorgeous with golden cauliflower.

One head cauliflower cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
cracked or coarse black pepper, for garnish

1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender.
3. Transfer to a food processor and puree.
4. In a saucepan, heat the butter, and whisk in the flour. Whisking for 2 minutes.
5. Slowly add the milk and bring to a boil.
6. Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano.
7. Season with salt, pepper, and nutmeg.
8. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
9. Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce.

Fonduta Sauce:
8 egg yolks
2 cups heavy cream
1 1/2 cups grated Parmigiano Reggiano
Freshly ground black pepper
1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes.
2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Roasted Eggplant Rollatini

Serves 6:

For the Eggplant:
One purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch sliced
1 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees, and line 2 baking sheets with silicone baking liners, aluminum foil, or parchment.
2. Lay the eggplant onto the baking sheets.
3. In a bowl, combine the oil, salt and pepper and brush the eggplant with the oil.
4. Bake for 10 minutes until the eggplant begins to soften, turn the eggplant, brush with the oil, and bake another 20 minutes until the eggplant is golden brown.
5. At this point you can cool, cover, and refrigerate the eggplant until ready to roll.

For the Sauce:
1/2 cup extra virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons dried basil
2 cloves garlic, coarsely chopped
Two 28.5-ounce cans chopped tomatoes and their juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

1. In a skillet, heat the oil, and saute the onion, basil, and garlic for 2 to 3 minutes until the onion begins to soften.
2. Add the tomatoes, salt and pepper, and simmer for 30 minutes.
3. Add the basil and parsley, and season again with salt and pepper.
4. Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.

Assembly:
8-ounces smoked Scarmorza or smoked mozzarella
¾ cup grated parmesan cheese
Fresh Basil leaves for garnish (optional)

1. Spread 1 cup tomato sauce in the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
2. Cut the mozzarella into 1/4-inch slices.
3. Lay an eggplant slice on a flat surface and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
4. Continue to roll the slices until they are all used.
5. Top each slice with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
6. Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling. Serve garnished with fresh basil leaves.

Eggplant Caponata

Serves 6:

1 eggplant, stem end trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, drained
1/4 cup chopped green olives

1. Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent.
3. Press any water out of the eggplant, and pat dry on paper towels.
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown.
5. Add the tomato, vinegar, and sugar.
6. Simmer for 5 to 7 minutes.
7. Add the capers and olives and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another.

Roasted Chard and Carrot Pasta

Serves 6:

1/4 cup extra virgin olive oil
1/8 pound pancetta, finely diced
3 garlic cloves, smashed
8 sage leaves, coarsely chopped
One onion, finely chopped
1 bunch rainbow chard, tough stems removed, leaves cut into 1/2-inch ribbons
1 bunch rainbow carrots, finely chopped
Salt and pepper
One pound shaped pasta like farfalle, penne, rigatoni, or shells, cooked 3 minutes short of al dente saving some of the hot pasta water
1/2 cup 1/2 and 1/2 or hot pasta water
1 1/2 cups grated Parmigiano Reggiano
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, toss together the oil, pancetta, garlic, sage, onion, chard, and carrots. Season liberally with salt and pepper.
3. Spread onto the baking sheet and roast for 20 minutes, turn the vegetables and roast another 10 minutes, until the carrots are tender.
4. Toss the pasta with the vegetables add the 1/2 and 1/2 or pasta water and 1 cup of cheese to make a creamy sauce. Serve the pasta garnished with the remaining cheese.

Bistro Rainbow Carrot Salad

Serves 4 to 6:

1 bunch rainbow carrots, scraped and coarsely grated
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. Put the carrots into a salad bowl.
2. In a small bowl, whisk together the oil, lemon juice, honey, and cumin.
3. Pour over the carrots and toss to coat. Fold in the cilantro or parsley and season with salt and pepper.

Ratatouille Potatoes

Serves 6:

1/3 cup extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 cups cubed eggplant
3 cups gold bar squash, ends trimmed and cut into 1/2-inch chunks
2 teaspoons herbs de Provence
One 14.5-ounce can crushed tomatoes
Salt and pepper
One pound Satina potatoes, scrubbed and cut into 1/2-inch dice
1 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees.
2. In a large oven-proof skillet heat the oil, add the onion and garlic, saute for 2 to 3 minutes to soften.
3. Add the eggplant, squash, and herbs, and saute another 4 minutes, until the vegetables begin to soften. Add the tomatoes, and season with salt and pepper.
4. Add the potatoes and stirring to combine. Sprinkle the ratatouille with the cheeses and bake for 30 minutes until the potatoes are tender. Allow to rest for 10 minutes before serving.

Gold Bar Squash Muffins

Makes 12:

1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
2 cups shredded gold bar squash

1. Preheat oven to 350°F. Place paper baking cups into 12 muffin pan cups or coat the inside and tops of the muffin tins with non-stick cooking spray.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt in bowl; mix well.
3. Add the butter, eggs, and squash, and stir until combined.
4. Fill prepared muffin cups three-fourths full with the batter.
5. Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.

Beet Panzanella

Serves 4 to 6:

1 bunch beets, scrubbed, tops removed
1/2 cup thinly sliced onion
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
6 cups torn Italian bread, or a baguette, tough crusts removed
1 Navel orange, peel and pitch removed, and segmented
4 ounces ricotta salata crumbled
1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)

1. Preheat oven to 425 degrees. Place beets on a baking sheet, cover with aluminum foil, and roast until the beets are tender (1 hour for baseball size, 40 minutes for medium, 20 for baby)
2. When cool enough to handle, slip off the skins, and cut into wedges.
3. In a salad bowl, combine the onion, beets, vinegar, and oil. Season with salt and pepper.
4. Add the bread, orange, and ricotta salata and toss to coat.
5. Add the herbs and toss again. Serve at room temperature.
6. Cook’s Note: If you want to make this ahead, marinate the beets and onions, and refrigerate for up to 24 hours. Toss in the bread, orange, ricotta, and herbs just before serving.

Asian Radish and Onion Pickles

Makes about 4 cups:

2/3 cup seasoned rice vinegar
1/4 cup sugar
1/4 cup water
Few drops Sriracha
3 cups julienned radishes
1 onion, thinly sliced into 1/2 moons
2 cups carrots, julienned

1. In a saucepan heat together the vinegar, sugar, water and Sriracha until the sugar is dissolved.
2. Put the vegetables into a bowl and pour the hot liquid over the vegetables. Cover and let stand at room temperature for 12 hours.
3. Drain off the liquid and serve the pickles or refrigerate for up to 7 days.

Orzo Salad

Serves 6 to 8:

One 10-ounce package orzo pasta, cooked 2 minutes short of al dente
1/2 cup finely chopped onion
1 cup diced gold bar squash
1 cup julienned radishes
1/2 cup extra-virgin olive oil, plus extra for serving
¼ cup lemon juice
2 garlic cloves, minced
1 cup grated Parmigiano Reggiano
½ cup toasted pine nuts
½ cup chopped fresh parsley
¼ cup capers
Salt and pepper

1. Put the pasta into a salad bowl and allow to cool a bit.
2. Add the onion, squash, and radishes.
3. In a small bowl, whisk together the oil, lemon juice and garlic. Season with salt and pepper.
4. Add to the salad, then toss to coat.
5. Add the cheese, pine nuts, parsley, and capers, and toss to combine.
6. Season with salt and pepper. Serve at room temperature, drizzled with more olive oil
7. If you wish to make this ahead of time, it can be refrigerated for up to 24 hours.
8. Remove from the refrigerator 2 hours before serving.

Plum and Strawberry Cobbler

Serves 4 to 6:

1/2 pound black splendor plums, pitted, and chopped
2 cups quartered strawberries
1/2 cup sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, melted
1 cup unbleached all-purpose flour
1 cups sugar
1 large egg
1/2 cup pecan halves

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 bowl, combine the plums, berries, sugar, lemon juice and cinnamon. Pour into the prepared pan.
3. In a bowl, combine the butter, flour, sugar, and egg. Spread over the fruit in the pan. Sprinkle with the pecans and bake for 40 to 50 minutes until the fruit is bubbling, and the top is golden brown.
4. Remove from the oven and allow to rest for 30 to 45 minutes before serving topped with ice cream, crème fraiche, or unsweetened whipped cream.

Sugar Snap Pea and Steak Stir Fry

Serves 4

2 teaspoons grated orange zest plus 1/2 cup juice
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 ½ pounds flank steak, trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4-inch-thick pieces
8 ounces sugar snap peas, strings removed
2 scallions, sliced thin
Steamed rice for serving

1. Combine orange zest and juice, soy sauce, oil, honey, garlic, and pepper flakes in bowl.
2. Combine beef and 1/3 cup orange juice mixture in 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until liquid has evaporated, and beef is caramelized, about 15 minutes.
3. Transfer beef to plate and tent loosely with aluminum foil.
4. Add remaining orange juice mixture and snap peas to now-empty skillet and cook, covered, over medium heat, until snap peas are bright green, about 2 minutes.
5. Uncover and continue to cook, stirring occasionally, until sauce thickens, and snap peas are tender, about 1 minute.
6. Return beef to skillet and toss with snap peas to combine. Transfer to platter and sprinkle with scallions. Serve with steamed rice.

Sugar Snap Slaw

Serves 4 to 6:

8 ounces sugar snap peas, strings removed and sliced thin on bias
1 English cucumber, halved lengthwise, seeded, and sliced thin crosswise
6 radishes, trimmed, halved lengthwise, and sliced thin
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
1/4 teaspoon grated lemon zest
2 tablespoons lemon juice
Salt and pepper

1. In a bowl, combine the snap peas, cucumber, and radishes.
2. In a small bowl, whisk together the mayonnaise, chives, zest, and lemon juice.
3. Toss with the vegetables, season with salt and pepper and serve.
4. The slaw will keep in the refrigerator for up to 5 days.

@Diane Phillps Diane Phillips Blog: Cucina Divina
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