Farmer’s Market Box July 1st 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Garnet Yam Home Fries

Serves 6:

1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
3. Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.

Baked Stuffed Garnet Yam

Serves 4 to 6

1 pound garnet yams, scrubbed and pricked all over with the tip of a paring knife
1//4 cup unsalted butter
1 cup finely chopped leek, using the white part only
2 teaspoons finely chopped thyme leaves
Salt and pepper
1/2 cup sour cream or Greek Style yogurt
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees and roast the yams for 50 to 60 minutes until they are soft when pinched with an oven mitt. Remove from the oven, cut in half lengthwise, and scoop out the flesh into a mixing bowl. Reduce the oven temperature to 350 degrees.
2. While the potatoes are roasting, melt the butter, and saute the leek and thyme leaves, season with salt and pepper and saute until the leeks are golden brown. Add to the bowl with the yam flesh, stir in the sour cream, and Gruyere cheese, mashing the potatoes till smooth. Season with salt and pepper, and restuff the yam halves, putting them onto a baking sheet. Sprinkle with Parmigiano Reggiano and bake for 20 minutes until the cheese is melted.
3. Cook’s Note: Once restuffed, the yams can be cooled, and refrigerated for up to 24 hours. Bring to room temperature and bake for 20 to 30 minutes.

Crudites with Caesar Dip

Serves 6:

1 cup mayonnaise
1 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper

In a mixing bowl, whisk together all the ingredients, until blended. Cover and refrigerate for at least 4 hours. Serve with crudites.

Crudites: sugar snap peas strings removed, cucumbers washed, and cut into 1/2-inch rounds, broccoli florets, summer squash washed, and cut into spears, or chunks, purple carrots, scrubbed, and cut into spears.

Chicken Breasts with White Port Sauce on Braised Leeks

Serve 8

4 medium leeks, with coarse green ends trimmed
2 tablespoons butter
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste

1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water. Drain and cut into 1 inch lengths. Melt butter in a 4 quart saucepan.
2. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.

8 chicken breast halves, boned and skinned
Salt
Ground pepper
1 cup port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces

1. Pat the chicken dry, and season with salt and pepper. Pour port and broth into a large saute pan. Arrange chicken breasts in a single layer. Cut a piece of aluminum foil to fit pan and place directly on the chicken.
2. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
3. Transfer to plate to cover loosely with aluminum foil.
4. Boil liquid over high heat until reduced to 1/4 cup.
5. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another. Adjust seasoning. Spoon leeks onto platter and chicken breasts over them. Drizzle with sauce.

Cold Cucumber Dill Soup

Serves 6:

3 cucumbers, peeled, halved lengthwise and seeded
1 cup Greek-style or other thick, whole-milk plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 leek, using the white and tender green portions, chopped
1/4 cup chopped fresh dill
1 garlic clove, chopped
Salt and freshly ground white pepper
1 cup vegetable broth
2 to 3 tablespoons extra-virgin olive oil

1. Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, zest, leeks, dill, garlic, salt, and white pepper.
2. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve.
3. In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds.
4. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours.
5. The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator.
6. Just before serving, stir in the diced cucumber and olive oil. Serve in widemouthed glasses or cups.

Broccoli Potato Soup

Serves 4 to 6:

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
2 cups Yukon gold potatoes, cut into 1/2-inch dice
3 1/2 cups chicken or vegetable broth
3 broccoli florets
1/2 cup grated Parmigiano Reggiano
salt and pepper

1. In a Dutch oven, heat 2 tablespoons of butter with the oil. Saute the onion over medium-high heat, until almost caramelized–this will take about 5 to 7 minutes.
2. Add the garlic and cook another minute.
3. Add the potatoes, and saute for 3 to 4 minutes, until the potatoes have begun to color.
4. Add the broth, and broccoli.
5. Bring to a boil, simmer for 10 to 15 minutes until the potatoes are tender.
6. Add the remaining butter and Parmigiano, season with salt and pepper, and serve warm.

Broccoli, Lemon Ricotta Pasta

Serves 4 to 6:

One pound shaped pasta such as medium shells, rotini, rigatoni
1 bunch broccoli, cut into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
2 tablespoons lemon juice
1 cup whole milk ricotta cheese
Salt and pepper
1 cup grated Parmigiano Reggiano, or Pecorino Romano

1. Bring 8 quarts of salted water to a boil, add the pasta, and cook according to the package directions. 4 minutes before the pasta is done, add the broccoli to the pasta water. Drain the pasta and broccoli, reserving 1 cup of the pasta water.
2. While the pasta is cooking heat, the oil is a small skillet, saute the garlic, red pepper, and zest for 2 minutes, until fragrant.
3. In a serving bowl, combine the lemon juice, ricotta, garlic mixture and 1/2 cup of Parmigiano. Add the hot broccoli to the bowl and toss to coat. Season with salt and pepper, and garnish each serving with the remaining cheese.

Summer Squash Provencal

Serves 6:

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 sweet yellow onion, thinly sliced
1 pound summer squash, stem and root ends removed, and thinly sliced
2 cups chopped cherry tomatoes, or one 14.5-ounce can chopped tomatoes
1/2 teaspoons dried thyme
Salt and pepper
4 large eggs
2 cups shredded Gruyere cheese

1. Preheat the oven to 350 degrees.
2. In a large ovenproof skillet, heat the oil, and saute the garlic and onion until the onion is soften. Add the squash, tomatoes and thyme, season with salt and pepper and simmer until the mixture has thickened. Season with salt and pepper.
3. In a bowl, whisk together the eggs, and pour over the squash mixture.
4. Sprinkle with the cheese and bake for 30 to 45 minutes until the eggs are set.
5. Remove from the oven and allow to rest for 10 minutes before cutting into wedges.

Broccoli Salad with Farro

Serves 6:

One bunch broccoli, cut into florets
2 cups pearlized farro
2 cups purple carrots, scrubbed, scraped, and finely chopped
6 strips bacon, cut into 1/2-inch dice
1 cup finely chopped leeks, using only the white part
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons tangerine or orange juice
1/2 cup vegetable oil
1/2 cup toasted pine nuts for garnish

1. Bring 4 quarts of salted water to a boil, and cook the broccoli for 4 minutes, until crisp/tender. Drain thoroughly, season with salt and pepper and put into a salad bowl.
2. Cook the farro in 4 cups of water or broth for 20 minutes until tender. Drain thoroughly and add to the salad bowl along with the carrots.
3. While the farro is cooking cook the bacon in a skillet, until crisp, add the leeks and saute until the leeks begin to turn translucent. Add the vinegar, honey, orange juice and oil to the skillet and bring to a boil.
4. Add to the farro and broccoli in the bowl tossing to coat. Season with salt and pepper, serve at room temperature garnished with toasted pine nuts.

Ginger Garlic Sauteed Mustard Greens

Serves 2 to 4:

2 tablespoons toasted sesame oil
1 garlic clove, minced
1/2 teaspoon grated ginger root
1 bunch mustard greens, tough stems removed, washed, spun dry and chopped
1/2 cup vegetable broth, or water
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
Toasted sesame seeds for garnish

1. In a large skillet or wok, heat the oil with the garlic and ginger, swirl in the pan for 30 seconds till fragrant.
2. Add the greens, tossing to coat with the oil.
3. Add the broth, sugar, soy sauce, and vinegar, and saute till the greens are tender, about 3 minutes, tossing frequently to combine.
4. Serve hot, or at room temperature garnished with sesame seeds.

Margaritaville Grilled Chicken

Serves 6 to 8:

1/4 cup olive oil
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup chopped fresh cilantro, or Italian parsley, plus extra for garnish
8 skinless, boneless chicken breast halves
1 or 2 tangerines, segmented for garnish

1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry.
5. Grill or broil on a baking sheet lined with aluminum foil until cooked through and golden brown, about 3 minutes per side.
6. Serve garnished with segmented tangerines and chopped cilantro.

Tangerine Upside Down Cake

Serves 10:

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
6 to 8 tangerines, peeled and segmented

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the tangerine segments on the sugar syrup. Set aside while making the cake batter.

For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon tangerine zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh tangerine juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Tangerine Olive Oil Cake

Makes one 9-inch round cake:

1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated tangerine rind
1/4 cup tangerine juice
1 1/2 cups chopped Tangerine segments
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
2. Preheat the oven to 350 degrees.
3. In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
4. Add the flour, sugar, salt, soda, and powder. Beating until just combined.
5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
6. Transfer the cake to a rack to cool for 30 minutes.
7. Invert the cake onto the rack and let cool completely before serving.

Summer Squash Green Chile Frittata

Serves 6 to 8:
I love to serve this as an appetizer, it’s equally good as a side dish with grilled meats and seafood. It can be served warm or at room temperature.


3 tablespoons unsalted butter
1/2 cup finely chopped leek using the white and tender green parts
3 cups summer squash, stem and root ends removed, and coarsely grated
Salt and pepper
One 7-ounce can diced green chiles, drained
8 large eggs, beaten
1/4 cup all-purpose flour
3 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese

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. In a skillet, melt the butter, add the leek and squash to the pan, and saute until the squash loses its moisture. Season with salt and pepper. Cool the mixture and put it into a mixing bowl with the chiles.
3. Stir in the chiles, eggs, flour, and the cheeses.
4. Transfer to the prepared baking dish and bake for 45 to 50 minutes until the frittata is set. Allow to rest for 10 minutes before cutting into squares.

Stir Fry Shrimp and Sugar Snap Peas and Baby Corn

Serves 4:

1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons toasted sesame oil
2 teaspoons grated ginger
1/2 pound sugar snap peas, strings removed
1/4 pound baby corn, shucked and quartered
1 pound medium peeled and deveined shrimp
Toasted sesame seeds for garnish
Steamed rice for serving

1. In a small bowl, whisk together the broth, soy sauce, chile garlic sauce and cornstarch. Set aside.
2. In a large skillet or wok heat the oil and swirl the ginger for 30 seconds until fragrant.
3. Add the snap peas and corn saute for 2 to 3 minutes, until crisp/tender. Add the shrimp and stir fry for 2 to 3 minutes until they turn pink.
4. Add the sauce to the wok, and simmer for 1 minute until the sauce is thickened. Taste for seasoning and adjust using soy, or chile-garlic sauce. Serve garnished with sesame seeds over steamed rice.

Pork Peanut Curry with Baby Corn

Serves 4 to 6:

1 tbsp vegetable oil
1/2 cup thinly sliced leek, using the white and tender green parts
1/4 cup finely chopped cilantro
1 pound pork tenderloin, cut into 1-inch chunks
4 tablespoons Thai red curry paste
4 tablespoons peanut butter
1 tablespoon brown sugar
1 tablespoon soy sauce
One 14.5-ounce can light coconut milk
1/4 pound baby corn, shucked
2 tablespoons fresh lime juice
steamed jasmine rice, to serve

1. In a Dutch oven, heat the oil, add the leek and cilantro and saute for 2 minutes till the leek is softened.
2. Add the pork and brown on all sides.
3. Add the curry paste, peanut butter, sugar, soy, and coconut milk. Cover and simmer for 20 minutes until the pork is tender.
4. Add the corn, cover and simmer 5 more minutes. Sprinkle the lime juice over the curry and stir to combine. Serve over jasmine rice.

Showtime Poached Plums

Serves 2 to 4:

One bottle Prosecco
1/2 cup brown sugar
1 cinnamon stick
1/2 pound Showtime Plums, halved and pitted

1. In a Dutch oven combine the Prosecco, brown sugar, and cinnamon stick.
2. Add the plu
3. Remove the plums from the syrup and bring the syrup to a boil. Boil for 10 to 15 minutes until syrupy.
4. Serve the plums with the syrup, over vanilla ice cream, or with a dollop of crème fraiche or Greek style yogurt.

Watermelon Lemonade

Serves 8:

1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds; seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes
1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade add the watermelon puree, stir, and serve over ice.
Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.

Watermelon Feta and Mint Salad

Serves 6:

One mini watermelon, quartered, rind removed, and sliced 1/2-inch thick
1/2 cup finely chopped mint (or basil or oregano)
1 1/2 cups crumbled feta cheese
1/2 cup pitted Kalamata olives
1/2 cup extra virgin olive oil

1. Arrange the watermelon on a serving platter, sprinkle with the mint, feta and olives, and drizzle with the olive oil.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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