Farmers’ Market Box August 12th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Pasta with Roasted Sunburst Squash and Calvo Nero

Serves 4 to 6:

1/2 cup extra virgin olive oil
4 garlic cloves, minced
1 medium red onion, finely chopped
1/4 cup packed sage leaves, roughly chopped
1 pound sunburst squash, ends trimmed and quartered
1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
2 teaspoons salt
1 teaspoon freshly ground black pepper
One pound penne, or other shaped pasta like rigatoni or mostaccioli cooked 3 minutes short of al dente saving some of the hot pasta water
1 cup grated Parmigiano Reggiano
1/4 cup aged balsamic vinegar for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a large bowl, combine the oil, garlic, onion, sage, squash, and kale. Season with salt and pepper and
3. Toss to coat. Spread onto the baking sheet in an even layer. Roast for 10 minutes, turn and roast another 5 to 7 minutes until the squash has begun to color.

Sunburst Squash Bread Pudding Casserole

Serves 4 to 6:

2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1 pound sunburst squash, ends trimmed and thinly sliced
1/4 cup finely chopped basil (you can sub in oregano, sage, or tarragon here)
salt and pepper
6 large eggs, beaten
1 cup heavy cream
Few drops of Tabasco
6 cups bread cubes (crusts removed)
1/2 cup cubed Gruyere cheese
1/3 cup grated Parmigiano Reggiano

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 large skillet, heat the butter, saute the onion and garlic for 2 to 3 minutes until the onion is softened.
3. Add the squash and basil, and saute until the liquid in the pan has evaporated. Season with salt and pepper. Cool the mixture.
4. In a bowl, whisk together the eggs, cream, and Tabasco. Add the cooled vegetables, bread cubes and cheese cubes. Stir to combine pressing the bread into liquid to soak it through. Turn the mixture into the prepared pan, and sprinkle with the Parmigiano Reggiano. (At this point the casserole can be cooled, covered, and refrigerated for up to 24 hours—remove from the fridge 1 hour before baking to get to room temperature)
5. Bake the casserole for 30 minutes or until the top is golden brown and the casserole is bubbling. Allow to rest for 5 minutes before serving.

Bruschetta with Black Kale and Buratta

Serves 6:

For the Bruschetta
:
1 baguette, sliced 1/2-inch thick
Olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

For the Kale
:
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper

1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.

To Assemble:
Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel

1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.

Garnet Yam Salad

Serves 4 to 6:

One pound garnet yams, peeled and cut into 1/2-inch dice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup dill pickle relish
2 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish
2 ribs celery, diced
1/2 small red onion, minced
salt and freshly ground black pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. In a bowl, combine the potatoes, oil, salt, and pepper, and toss to coat. Spread onto the baking sheet in an even layer, and roast for 15 minutes, turn the potatoes, and roast another 10 minutes until they are tender. Cool completely.
3. In a bowl, stir together the relish, mustard, honey, vinegar, mayonnaise, chives, and parsley until blended.
4. When the potatoes are cooled add the celery and onion to the potatoes in a bowl. Toss with the mayonnaise mixture and season with salt and pepper.
5. Variation: For a Southwestern dressing: 1/2 cup mayonnaise; 2 tablespoons lime juice; 2 chipotle peppers in adobe, chopped; 2 tablespoons chopped cilantro; 2 tablespoons chopped oregano. Blend and toss with the potatoes, celery, and red onion.

Warm Green Bean and Corn Salad

Serves 4:

1/2 pound blue lake green beans, ends trimmed, and cut into 1-inch pieces
4 strips bacon, finely chopped
1/4 cup finely chopped red onion
1 cup corn cut from the cob
2 tablespoons Dijon mustard
2 tablespoons brown sugar
3 tablespoons red wine vinegar
1 tablespoon finely chopped chives

1. Bring 4 quarts of salted water to a boil, and cook for 3 minutes, until crisp/tender.
2. Drain thoroughly, season with salt and pepper and transfer to a bowl.
3. In a large skillet, cook the bacon until crispy, add the onion and corn, and saute until the onion is softened, about 3 minutes.
4. Add the mustard, sugar, and red wine vinegar, and bring to a boil. Pour the mixture over the beans and toss to coat. Serve garnished with chopped chives.

Pan Roasted Pork Tenderloin with Pluot Gastrique

Serves 6:

For the Gastrique
:
1/2 cup honey
3/4 cup apple cider vinegar or sherry vinegar
1 pound flavor king pluots, pitted, and cut into 1/2-inch wedges
Salt freshly ground black pepper

1. In a heavy saucepan, heat the honey until it becomes a tawny color, about 3 minutes. Add the vinegar and pluots, and simmer for 15 to 20 minutes stirring occasionally. Season with salt and pepper.
2. The Gastrique can be cooled, covered, and refrigerated for up to 2 weeks. It’s delicious over chicken, or lamb or pork.

For the Tenderloins:
Two one pound pork tenderloins, trimmed
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

1. Put the pork tenderloin into a zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
5. Generously brush with the Gastrique, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin and serve garnished with the Gastrique. Serve any additional Gastrique warmed on the side.

Pluot Crumble

Serves 6:

4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar

1. Preheat oven to 350*F, coat the inside of a 9 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
2. Transfer the pluots to the prepared pan.
3. In a medium bowl, mix the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
5. Serve the crumble with vanilla ice cream.

Chopped Chicken Salad

Serves 6:

One head romaine, washed spun dry and chopped
3 ribs celery, thinly sliced on the diagonal
3 rainbow carrots, scrubbed, and julienned
1 pluot, diced
2 to 3 cups shredded cooked chicken
1/2 cup finely chopped red onion
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons sesame seeds for garnish

1. In a large salad bowl, combine the romaine, celery, carrots, apple, chicken, and onion.
2. In another bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic. Adjust seasoning using soy or sugar to taste.
3. Toss the salad, and garnish with sesame seeds.

Roasted Rainbow Carrots with Carrot Top Pesto

Serves 4:

1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons honey
1 teaspoon ground cumin

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
2. In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin.
3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
4. When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto Serve warm.

Carrot Top Pesto

Makes about 3 cups:

2 cups chopped carrot tops, washed, and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.

Moussaka

Serves 6 to 8:
A few steps are involved in this delicious meal, pair with salad and red wine vinaigrette and crusty bread for a comforting dinner.


1 pound Italian eggplant, cut into 1/2-inch rounds
1/2 cup extra virgin olive oil
Salt and pepper
1 cup chopped yellow onion
3 garlic cloves, chopped
2 teaspoons dried oregano
½ teaspoon ground cinnamon
2 pounds ground lamb
1 28-ounce can tomato puree
2 tablespoons red wine vinegar
¼ cup Italian parsley, minced
½ cups dry white wine
Salt and pepper

1. Preheat the broiler or a grill for 10 minutes. Lay the eggplant onto a foil lined baking sheet, brush the eggplant slices with some of the oil, sprinkle with salt and pepper, and grill/broil until they are golden on one side. Cool.
2. In a Dutch oven, heat 2 tablespoons of the oil, and saute the onion, garlic, oregano, and cinnamon for 2 to 3 minutes to soften the onion.
3. Add the lamb, and saute breaking up any large pieces, until the lamb is no longer pink. Remove any excess fat from the pan.
4. Add the tomatoes, vinegar, parsley, and wine, season with salt and pepper and simmer for 45 minutes until thickened.

For the Bechamel:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground nutmeg
Salt and pepper
2 large eggs, beaten
3 cups Kefalotyri or Pecorino Romano cheese
1 cup fresh breadcrumbs

1. In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese.
2. Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
3. Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
4. Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.

Roasted Eggplant Rollatini

Serves 6:

For the Eggplant:
One pound Italian purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch slices
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.

Pan Roasted Chicken and Peaches

Serves 4:

1 pound firm peaches
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
1/4 cup extra-virgin olive oil
1/4 cup ruby port
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 (1-inch) piece fresh ginger root, grated
Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees and toss together the ingredients in a 13-by-9-inch baking dish.
2. Roast for 20 to 25 minutes, turning once during the cooking time, until the chicken is cooked through, and the peaches are softened.
3. Serve over rice, or polenta.

Poached Peaches in Moscato

Serves 4 to 6:

3 firm peaches (see note)
1 liter Moscato wine
1/4 cup honey
3 thin slices of ginger (about dime size) (you can change this to 1 cinnamon stick if you’d like)
Crème fraiche, Greek style yogurt, or ice cream for serving
1/2 cup toasted sliced almonds

1. Cut the peaches in half and pit them.
2. In a Dutch oven, combine the Moscato, honey and ginger or cinnamon.
3. Add the peaches and bring to a simmer. (Simmer is defined as bubbles just breaking the surface)
4. Simmer the peaches for 5 to 7 minutes, until tender, but not falling apart.
5. Remove the peaches from the wine and set aside.
6. Bring to the syrup to a boil, and reduce by half, until thick and syrupy.
7. Put a peach half in a bowl, dollop with crème fraiche, yogurt, or ice cream.
8. Drizzle with warm syrup and serve garnished with sliced almonds.
9. Cook’s Note: The syrup can be frozen and used in drinks (think Sangria) drizzled over cake, ice cream, or your morning yogurt.
Cook’s Note: You can use peaches, nectarines, and plums in this recipe, they all work well.

Thomcord Grape Pie

Serves 6

For the Crust
:
2 1/2 cups all-purpose flour
¼ teaspoon fine sea salt
20 tablespoons (2 1/2 sticks) unsalted butter, cold and cut into cubes
4 to 6 tablespoons ice water, as needed

1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
2. Turn dough out onto a lightly floured surface and gather into a ball. Divide into 2, flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
3. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
4. On a floured board, roll out the bottom crust to 11-inches and lay into the prepared pan.
5. Roll out the top crust and refrigerated while getting the fruit ready.

For the Fruit:
4 cups Thomcord grapes, stemmed
1/4 cup sugar
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
Cream
Raw sugar

1. Preheat the oven to 400 degrees.
2. In a bowl combine the grapes, sugar, lemon juice and cornstarch.
3. Pour the mixture into the pie crust.
4. Top with the second pie crust, crimp or flute the edges, brush the top with cream, and sprinkle with raw sugar and slash 2 or 3 slits in the top.
5. Put the pie plate onto a lined baking sheet to catch any drips.
6. Bake the pie at 400 degrees for 15 minutes, reduce the temperature to 375 and bake another 45 to 50 minutes until the crust is golden brown and the fruit is bubbling.

Thomcord Sherbet

Serves 6:

2 pounds Thomcord grapes, stemmed
1/4 cup water
3 tablespoons sugar
2 tablespoons light corn syrup

1. In a Dutch oven, add the grapes along with the water. Cover, stirring from time to time, and cook until the grapes are soft.
2. Remove from heat and pass the grapes through a food mill with the attachment with the smallest holes.
3. If you don’t have a food mill, press them through a fine-mesh strainer, which will take a bit of force. Different grapes will yield differing amounts of juice. You should have 3 cups.
1. Add the sugar, and corn syrup, stir until the sugar is dissolved. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s directions.

Dragon Fruit Ambrosia

Serves 6:

1 dragon fruit, peeled and cut into chunks
2 tablespoons lime juice
2 tablespoons honey
1/2 cup buttermilk
3 pluots, pitted and cut into chunks
2 peaches, pitted and cut into chunks
1/2 cup shredded coconut

1. In a blender, combine the dragon fruit, lime peel, juice, honey, and buttermilk. Taste and add more honey, or lime juice if needed. The dressing can be refrigerated for up to 4 days.
2. In a bowl, combine the pluots and peaches.
3. Drizzle with the dressing, and garnish with coconut. Serve cold.

Dragon Fruit Smoothie

Makes two 8-ounce smoothies:

2 cups chopped kale (tough stems removed)
1 dragon fruit, peeled and cut into chunks
1 1/2 cups frozen pineapple chunks
1 can (13.66 ounces) Lite Coconut Milk
2 tablespoons matcha green tea powder
1 to 2 tablespoons honey, to taste
1/4 teaspoon ground ginger

1. Combine all the ingredients in a blender, and puree until smooth. Serve garnished with mint.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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