Farmers’ Market Box August 5th 2021

August 3, 2021 Orange Department 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Broccoli Leek Soup

Serves 6:

One bunch broccoli, stalks trimmed and cut into florets
3 tablespoons unsalted butter
2 leeks, finely chopped, using the white and tender green parts
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1/2 cup milk, heavy cream or half and half (optional)
Salt and pepper
1/3 cup grated Parmigiano Reggiano, for serving

1. Bring 4 quarts of salted water to a boil, add the broccoli, and cook for 3 minutes until crisp/tender. Drain thoroughly.
2. In a Dutch oven, heat the butter, add the leeks and saute for 3 to 4 minutes until softened. Add the flour and cook for 2 to 3 minutes.
3. Slowly add the broth, and bring to a boil, whisking until thickened. Add the broccoli and milk (if using)
4. Season with salt and pepper, and serve the soup garnished with cheese if desired.

Broccoli Couscous Salad

Serves 6:

One bunch broccoli, cut into small florets
Salt and pepper
2 tablespoons unsalted butter
1 cup finely chopped leeks
1 3/4 cups chicken or vegetable broth
1 1/2 cups couscous
1/2 cup Greek yogurt
1/4 cup fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons extra virgin olive oil
1 teaspoon ground black pepper
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped oregano
Salt

1. Bring 4 quarts of salted water to a boil, cook the broccoli for 2 minutes, drain the broccoli, seasoning with salt and pepper.
2. Bring the broth to a boil, add the couscous, and turn off the heat. Allow to stand 10 minutes until the liquid is absorbed. Transfer to a salad bowl with the semi-cooled broccoli.
3. Melt the butter and saute the leeks for 2 to 3 minutes until softened. Set aside to cool. Add to the couscous and broccoli.
4. In a bowl, whisk together the yogurt, lemon juice, zest, oil, and pepper. Stir in the parsley and oregano.
5. Pour the mixture over the broccoli and couscous and stir to combine. Cool to room temperature cover and refrigerate if not eating immediately. This salad is best at room temperature, so you can make it at least 4 hours ahead and leave it at room temperature.

Stuffed Gold Bar Squash

Six 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
6 strips of bacon, cut into 1/2-inch pieces
1/2 cup finely chopped leek using the white part only
1 clove garlic, minced
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded sharp Cheddar cheese

1. Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2. Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam the squash until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Finely chop the insides of the squash and set aside.
3. In a 10-inch skillet, cook the bacon until crisp, add the leek and garlic, and chopped squash add the onion and chopped zucchini and cook, stirring, until the leek begins to soften, about 3 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4. Stuff the squash shells with the mixture and place on the prepared baking sheet or in the baking dishes.
Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
5. Preheat the oven to 375°F. Cover the zucchini evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 15 to 20 minutes. Remove from the oven and serve hot, warm, or at room temperature.

Gold Bar Squash and Chicken Sheet Pan Bake

Serves 6:

1/2 cup extra virgin olive oil
1/4 cup Dijon mustard
1/4 cup white wine vinegar
2 garlic cloves
1 leek coarsely chopped, using the white and tender green part
Salt and pepper
8 chicken breast halves, skin and bones removed
4 cups gold bar squash, sliced 1/2-inch thick
2 cups sliced leeks, using the white and tender green parts
1 basket yellow tomatoes, halved if large
Salt and pepper
1/2 cup finely chopped basil
1 cup shredded Gruyere cheese

1. In a food processor or blender, combine the oil, mustard, vinegar, garlic, and leek and puree until thickened. Season with salt and pepper.
2. Divide the liquid in half and marinate the chicken in one half of the mixture for at least 2 hours or up to 24 hours.
3. Put the remaining marinade in a zip-lock bag, add the squash, leek, and tomatoes, seasoning with salt and pepper. Refrigerate until ready to bake.
4. Preheat the oven to 400 degrees, arrange the vegetables on a baking sheet lined with aluminum foil, parchment, or silicone. Top with the chicken, and drizzle with any leftover marinade. Sprinkle with the basil and cheese, bake for 20 minutes until the chicken is cooked through and registers 160 degrees on an instant read meat thermometer. Cover and let rest for 10 minutes before serving.
5. Cook’s Note: You can also make this dish with thick fleshed fish substituted for the chicken; I’ve done this with salmon, or halibut or sea bass.

Japanese Sweet Potato Curry

Serves 4 to 6

1 tablespoon vegetable oil
2 teaspoons mild curry powder
2 large boneless, skinless chicken breasts, cut into bite-size pieces
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
2 Japanese sweet potatoes, peeled and cut into bite-size pieces
2 cups chicken stock
2 cups coconut milk
1/4 cup finely chopped cilantro or Italian parsley
2 to 3 cups steamed Basmati rice for serving

1. In a large skillet, or wok, heat the oil, and saute the curry powder for 1 minute. Add the chicken and cook until the chicken is white all over.
2. Add the kale, and saute until the kale begins to soften.
3. Add the sweet potatoes, stock, and coconut milk.
4. Simmer for 15 to 20 minutes, until the potatoes are softened.
5. Season with salt and pepper, and garnish with cilantro and serve over rice.

Sweet Potato Hash

Serves 6:

3 tablespoons unsalted butter, melted
2 tablespoons canola oil
2 cups finely chopped Temecula onions
1 teaspoon finely chopped thyme
1/2 pound bulk pork breakfast sausage
3 garlic cloves, minced
1 pound Japanese sweet potatoes, peeled and cut into 1/2 inch dice
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 skillet, heat the butter, and oil, saute the onions and thyme, until the onions are beginning to caramelize. Remove to a bowl, add the sausage to the pan with the garlic, and saute until the sausage is no longer pink. Add the sausage to the bowl with the onions and add the sweet potatoes.
3. Toss to combine, then turn out onto the sheet pan. Roast for 25 to 30 minutes until the potatoes are crispy.
4. At this point you can serve the hash, or you can break several eggs over the hash on the sheet pan, and roast for 5 to 8 minutes until the eggs are done to your preference.

Mr. McNulty’s Upside-Down Cake with Vanilla Bean Ice Cream

Serves 8:

2 tablespoons unsalted butter
⅓ cup sugar
Salt
1 pound Mr. McNulty’s nectarine/plum, peeled, 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 Mr. McNulty’s 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 fruit, 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 white 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 nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 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.

Refrigerator Pickled Banana Peppers

Makes 1 quart:

1 pound banana peppers, stems removed, and sliced 1/2-inch thick
2 1/2 cups cider vinegar
1 cup water
3 teaspoons sea salt
1 tablespoon celery seed
1 tablespoon mustard seed
5 black pepper corns
1. Put the peppers into a 1 quart canning jar.
2. Bring the vinegar, water, salt, celery seed, mustard seed, and peppercorns to a boil in a non-reactive pan. Boil for 3 minutes, then pour over the peppers in the jar. Seal, cool and refrigerate for 2 days before using.

Italian Beef for Sandwiches

Serves 6:

1/4 cup extra virgin olive oil
1 cup finely chopped leek, using only the white part
5 garlic cloves, minced
1 cup banana peppers, stems removed, and sliced 1/2-inch thick
One 3 pound boneless sirloin steak or top round
6 cups beef stock
2 teaspoons dried oregano
1 teaspoons dried basil
1 tsp. freshly ground black pepper, plus more as needed
1 tsp. dried parsley
1/4 cup Worcestershire sauce
4 Italian- or French-style rolls (about 6 in. long) for serving

1. In a Dutch oven, heat the oil, saute the leek, garlic and banana peppers until the peppers begin to soften.
2. Add the beef to the pan, and brown on all sides.
3. Add the stock, oregano, basil, pepper, parsley, and Worcestershire. Bring to a boil, cover, and simmer for 2 hours over low heat, or bake in a 350 degree oven for 2 hours, covered.
4. Remove the meat from the broth and allow to rest for 10 minutes covered with foil.
5. Bring the sauce to a boil, and simmer for 10 minutes to reduce the sauce.
6. Thinly slice the beef and return to the sauce.
7. Serve the beef mounded on the rolls, and drizzle with the sauce.
8. The sauce can be frozen and used in soups, or as a drizzle over other beef dishes.

Sauteed Purple Kale

Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch purple kale, tough stems removed and cut into 1/2-ribbons
1/4 cup chicken broth, vegetable broth or water
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic for 30 seconds, until fragrant.
2. Add the kale and broth or water, and simmer until the liquid is absorbed, and the kale is wilted.
3. Season with salt and pepper and serve hot or at room temperature.
4. This kale can be delicious served on bruschetta or crostini with a slather of whole milk ricotta topped with kale and fine sea salt.
5. Sauteed kale can be frozen and used in soups and stews at a later date.

Slow Cooker Portuguese Kale and Sausage Soup with Dragon Tongue Beans

Serves 6:

2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
1 cup leeks finely chopped
4 medium carrots finely chopped
1 bunch kale, tough stems removed, chopped into 1-inch pieces
1 pound fingerling potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
1 pound dragon tongue beans shelled
6 cups chicken broth
2 bay leaves
¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)

1. In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
2. Add the kale, potatoes, beans, chicken broth, and bay leaf stirring to combine the ingredients.
3. Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro or parsley and serve.

Pasta e Fagioli

Serves 4 to 6:

1 tablespoon extra virgin olive oil
1 cup finely chopped leek using only the white part
1 cup finely diced Nantes carrots
Pinch red pepper flakes
1 ½ teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1/2 pound shelled Dragon’s tongue beans
1 28-ounce can chopped tomatoes with juice
8 cups chicken or vegetable broth
Salt and freshly ground pepper
Rind of Parmigiano Reggiano, cut into small pieces
1 cup elbow or small shell pasta
2 tablespoons chopped fresh parsley
1 cup grated Parmigiano Reggiano for garnish


1. In a Dutch oven, heat the oil, saute the leek, carrots, rosemary, and garlic for 2 to 3 minutes, until the leek begins to soften.
2. Add the beans, tomatoes, broth, and Parmigiano rind (if using) Bring to a boil, simmer for 10 to 15 minutes.
3. Add the pasta and simmer another 10 minutes.
4. Add the parsley, season with salt and pepper, and serve garnished with Parmigiano Reggiano.
5. Variation: Saute 1/2 pound of bulk sweet Italian sausage with the onion until it is no longer pink, then proceed as directed.

Crostini with Carrot Pesto

Serves 6:

This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.

For the Crostini
Makes about 24 pieces:
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Carrots:
1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper

Crostini for serving:
1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

Carrot Top Pesto:
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, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Carrot Salad

Serves 4 to 6:

1 bunch carrots, coarsely shredded
1/4 cup finely chopped leek, using the white and tender green parts
3 nectarines, pitted and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. In a bowl, combine the carrots, leek, and nectarines.
2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Roasted Yellow Tomato Pasta

Serves 4:

1/2 cup extra virgin olive oil
1 pint yellow grape tomatoes, cut in half if large
3 garlic cloves, minced
1/4 cup finely chopped basil
Salt and pepper
1 pound linguine or spaghetti, cooked in salted water 2 minutes short of al dente saving some of the hot pasta water
2 tablespoons finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano for serving

1. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, add the tomatoes, garlic and basil, season with salt and pepper. Roast for 15 to 20 minutes until the tomatoes are blistered and show some dark spots.
2. Remove from the oven, and toss with the pasta, add the parsley, and 1/2 the Parmigiano Reggiano. Add some of the hot pasta water to make a creamy sauce. Serve in pasta bowls garnished with additional cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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