Farmers’ Market Box July 22nd 2021

July 20, 2021 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Braised Yu Choy

Serves 2 to 4:

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 bunch yu choy, tough stems removed
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon sesame oil for garnish
Sesame seeds for garnish

1. In a large skillet, heat the oil, and swirl the garlic and ginger in the pan for 30 seconds, until fragrant. Add the yu choy, tossing to coat with the garlic oil.
2. Add the broth and soy sauce and cook until the yu choy is wilted, and the liquid in the pan is almost evaporated.
3. Serve garnished with sesame oil, and sesame seeds if desired.

Shrimp and Yu Choy Stir Fry

Serves 4:

2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons Mirin rice wine
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch yu choy, washed, spun dry and chopped
1 pound medium shrimp, peeled and deveined
4 cups steamed rice for serving

1. In a small bowl, whisk together the oyster sauce, soy sauce, Mirin, sugar, cornstarch, and sesame oil. Set aside.
2. In a wok, or large skillet, heat the oil, add the garlic and ginger, and swirl in the pan over medium high heat for 30 seconds until fragrant.
3. Add the y choy, and saute for 2 to 3 minutes, until it begins to soften.
4. Add the shrimp and toss in the oil and yu choy, until it begins to turn pink.
5. Add the sauce mixture and cook until it thickens, and the shrimp have all turned pink. Serve over steamed rice.
6. Cook’s Note: You can sub in 1 pound chicken, cut into bite sized pieces, or firm tofu if you like.

Carrots with Fresh Herb Ranch Dip

Serves 4 to 6:

1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Carrots, peeled, and cut into 2-inch lengths for dipping.

1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
2. Serve the dip with the cut and peeled carrots, or other raw veggies.

Zucchini and Poblano Salsa

Makes about 3 cups

2 cups chopped cherry or grape tomatoes
1 medium zucchini, finely chopped
1 poblano pepper, seeded and chopped
1/2 cup chopped red onion
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lime juice

1. Combine all the ingredients in a glass bowl and toss to coat. Cover and refrigerate for at least 4 hours.
2. This is a great dip for chips, or as a garnish for roasted/grilled meats and poultry.

Stuffed Poblano Chilies

Serves 4 to 6:

6 poblano peppers
1 cup shredded mild cheddar
1 cup shredded Pepper Jack cheese
2 cups chopped cooked chicken
1/2 cup fresh salsa
1/2 cup sour cream + additional for garnish
2 tablespoons chopped fresh cilantro
1 tablespoon diced green onion
2 tablespoons lime juice
1 cup cooked white rice

1. Preheat the broiler and line a baking sheet with aluminum foil. Wash the poblano peppers and place them on the baking sheet.
2. Broil about 4-5 minutes on each side. You want to see the skin blacken and start to bubble.
3. Remove the peppers from the oven, cover with a towel and let cool for about 10-15 minutes.
4. Once the peppers are cool, peel off the skin and cut a slit on the top of the pepper under the stem and down the length of the pepper, removing the inside and seeds. Reduce the oven temperature to 350 degrees.
5. While the peppers are roasting, in a large bowl, combine the cheeses, chicken, salsa, sour cream, cilantro, onion, lime juice and rice.
6. Stuff the mixture into the peppers, and roast for 25 to 30 minutes until the cheese is melted. Serve with additional sour cream and salsa on the side.

Pasta Carbonara Style with Summer Squash

Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 cups summer squash, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and squash until the squash begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Savory Zucchini and Tomato Bread Pudding

Serves 6:

One 6-ounce baguette, cut into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 pound cut into 1/2-inch dice
1 large red onion, cut into 1/2-inch dice
1/2 teaspoon chopped thyme
1/2 cup chicken broth
1/2 cup heavy cream
1 cup shredded Gruyère cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 cups sliced cherry or grape tomatoes
Salt and pepper

1. Preheat the oven to 350°. Arrange the baguette slices on a large baking sheet and drizzle lightly with olive oil. Season the bread with salt and pepper and bake for about 6 minutes, until crisp and golden brown.
2. In a 10-inch ovenproof skillet, heat 2 tablespoons of the olive oil. Add the zucchini, onion and thyme, season with salt and pepper and cook over moderately high heat, stirring a few times, until just tender, about 5 minutes.
3. Add 1/4 cup of the broth and the heavy cream and simmer over moderate heat until slightly thickened, about 3 minutes. Season with salt and pepper and transfer half of the zucchini mixture to a plate and reserve.
4. Spread the remaining zucchini in an even layer in the skillet. Sprinkle with 2 tablespoons of the Gruyère and 1 tablespoon of the Parmigiano-Reggiano and top with a layer of toasted baguette slices. Spread the reserved zucchini mixture over the toasts and sprinkle with an additional 1/4 cup of Gruyère and 1 tablespoon of Parmigiano-Reggiano. Arrange alternatively slices of tomato and baguette on top in concentric circles. Sprinkle with the remaining Gruyère and 3 tablespoons of grated cheese.
5. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Carefully pour the remaining 1/4 cup of broth around the edge of the skillet and over the top.
6. Bake for about 35 minutes, until the top is browned, and the tomatoes have released their juices. Let stand for 10 minutes before serving.

Pickled Beets

Makes about 4 cups:

1/2 cup cider vinegar
1/2 cup water
1/2 cup sugar
1 small red onion, thinly sliced
2 garlic cloves, quartered
1/2 teaspoon yellow mustard seeds
2 bay leaves
1 whole clove
1/2 teaspoon black peppercorns
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bunch beets, tops removed, peeled, and cut into 2-by-1/2-inch sticks

1. In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme, and oregano to a boil.
2. In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes.
3. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl, and serve.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes:

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Fingerling Nachos

Serves 4:

1/2 pound fingerling potatoes, scrubbed, and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup finely chopped red torpedo onions
6 slices thick cut bacon, cooked crisp and crumbled for garnish

1. Preheat the oven to 400 degrees, in a bowl, combine the potatoes, oil, salt and pepper, tossing to
coat. Spread the potatoes into a 13-by-9-inch baking dish, and roast for 35 to 45 minutes until the potatoes are crispy.
2. Sprinkle with the cheese, and bake another 10 minutes, until the cheese is bubbling.
3. Serve the nachos garnished with sour cream, onion, and bacon if using. Serve with small plates.

Pizza-Pie Potatoes

Serves 4:

1/2 pound fingerling potatoes
1/2 cup extra virgin olive oil
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
Salt and pepper
1 1/2 cups cherry tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
4. Thinly slice the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

Potato and Yellow Bean Salad

Serves 4 to 6:

1/2 pound fingerling potatoes, scrubbed
1/2 pound yellow beans, ends trimmed, and cut into 1-inch lengths
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1/4 cup finely chopped basil
2 tablespoons Dijon mustard
Salt and pepper

1. Bring 6 quarts of salted water to a boil, add the potatoes, and cook for 30 minutes, add the beans, and cook another 5 minutes until the beans are tender. Drain thoroughly and transfer the vegetables to a salad bowl. Cut the potatoes into bite sized pieces. Season with salt and pepper.
2. In a bowl, whisk together the vinegar, oil, basil, and mustard. Season with salt and pepper.
3. Pour over the potatoes and beans and toss to coat. Serve at room temperature.

Eggplant Timbalo

Serves 4 to 6:

1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound mixed eggplants, stem ends removed, cut into 1/2-inch slices
2 cups fresh breadcrumbs
1 1/2 cups freshly grated Pecorino Romano or similar sharp cheese
1/4 pound ham, finely chopped
1/2 cup finely chopped Italian parsley
3 large eggs
8-ounces fresh mozzarella, sliced, or similar melting cheese
4 cups marinara sauce either homemade or store bought

1. In a measuring cup, combine the oil, salt, and pepper. Preheat the oven to 400 degrees and line two baking sheets with silicone liners, or aluminum foil.
2. Lay the eggplant slices on the prepared baking sheets, and brush with the oil.
3. Bake for 5 to 10 minutes, until golden. Remove from the oven and allow to cool.
4. In large bowl, combine the breadcrumbs, Pecorino cheese, ham, parsley, and eggs and set aside.
5. Line the inside of a 9-inch springform pan with aluminum foil and lower the heat to 350 degrees. Pour 1 cup of marinara into the bottom of the pan. Top with slices of eggplant.
6. Spread a layer of the bread crumb mixture over the eggplant, top with another layer of eggplant, a layer of mozzarella and the remaining bread crumb mixture, and the remaining eggplant and the remaining mozzarella. Cover with aluminum foil and bake for 40 to 45 minutes.
7. Remove from the oven and allow to rest for about 30 minutes to firm up. Remove the spring form, and cut the timbale into slices, and serve in a pool of the remaining marinara sauce.

Sicilian Eggplant Relish

Serves 6:
Serve this dish with grilled or roasted meats, seafood, or poultry. It is also delicious served on crostini with fresh ricotta.

1 pound mixed eggplant, stem end trimmed
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.

Marinated Boccacini and Cherry Tomatoes

Serves 6:

1/2 pound fresh mozzarella cheese (preferably the small balls)
1 basket mixed grape tomatoes, washed
1 cup extra virgin olive oil
1/4 cup finely chopped basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the cheese and tomatoes into a bowl.
2. Add the remaining ingredients and toss to coat. Allow the mixture to marinate for at least 2 hours at room temperature. Serve with skewers or toothpicks.

White Peach Bars

Serves 6:

3 large ripe but firm white peaches
1 Tablespoon fresh lemon juice
1 tablespoon cornstarch
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 Tbsp rolled oats, quick cooking or regular

1. Set the oven to 350F. coat a 9-inch baking dish with non-stick cooking spray.
2. Wash and slice the peaches. Put the slices in a bowl and toss gently with the lemon juice and the cornstarch. Set aside.
3. Cream the butter and sugar together and then beat in the salt and the vanilla. Blend in the flours and stir just until the mixture comes together in a crumbly texture. Do not add the rolled oats at this time.
4. Take about 2/3 of the dough and press lightly into the bottom of your prepared baking dish. Flour your hands if the dough is too sticky to pat down.
5. Give the peaches a final toss and lay them out across the dough. If they are super juicy, don’t add all the extra juices.
6. Mix the oats into the remaining dough with your fingertips. Crumble it over the peaches. Don’t worry about covering all the fruit, some can peek through.
7. Bake for about 40-45 minutes, until the crust is just beginning to turn golden around the edges and the fruit is bubbling.
8. Cool for at least 30 minutes before cutting.

Grilled Nectarine Salad with Mango Vinaigrette

Serves 4

2 nectarines, halved and pitted
Raw sugar
One head Salanova lettuce, washed and spun dry
1/4 cup mango nectar
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese, Feta, or blue cheese for garnish

1. Preheat the grill or broiler for 10 minutes, dip each nectarine half into the raw sugar, cut side down.
2. Grill cut side down, or broil cut side up until the sugar is bubbling, and the nectarine is softened. Remove from the grill/broiler and allow to rest.
3. Plate the lettuce.
4. In a small bowl, whisk together the nectar, vinegar, mustard, and oil. Season with salt and pepper. Put a nectarine half onto the lettuce, drizzle the salad with the dressing, and garnish with the cheese and serve.

Nectarine Tart

Serves 6

1 9-inch prebaked pie crust or graham cracker crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 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 and sugar and beat to combine.
2. Spread the mixture into the prepared 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.

@Dianephillips Diane Phillips Blog: Cucina Divina
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