Farmers’ Market Box September 23rd 2021

This week’s local produce and featured farms:

• Late Harvest Yellow Peaches – Tenerelli Orchards
• Gold Bar Squash – Dacquisto Farms
• Black Kale – Tamai Family Farms
• Yellow Wax Beans – JR Organics
• Satina Potatoes – Weiser Family Farms
• White Eggplant – Black Sheep Produce
• Red Carrots – JR Organics

Farmer’s Choice

• Comice Pears – Penryn Orchard
• Pomegranates – Rancho Del Sol

Farmers’ Market Box Recipes:

French Potato Salad

1 pound Satina potatoes
1/2 pound yellow wax beans, ends trimmed and cut into 1-inch pieces
1/2 cup finely chopped scallion or spring onion
1/3 cup or so extra-virgin olive oil
2 cloves garlic, minced
3 to 4 tablespoons white wine vinegar
1 1/2 tablespoons Dijon-style mustard
1 tablespoon finely chopped basil, tarragon, or Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Put the potatoes into water to cover and bring to a boil.  Simmer for 20 to 30 minutes until tender when pierced with the tip of a sharp paring knife.  Remove the potatoes from the water, and cool.  Add the beans and cook for 5 minutes until crisp/tender.  Drain thoroughly.
2. When the potatoes are cool, cut into bite sized pieces and add to a salad bowl with the drained beans.
3. Add the scallions to the bowl. 
4. In a mixing bowl, whisk together the oil, garlic, vinegar, Dijon, chives, and basil.  Season with salt and pepper. 
5. Pour over the potatoes, beans and onions and toss to coat. 
6. Allow to mellow at room temperature for 1 hour before serving. 
7. Or, if you are making this ahead, toss with 1/2 of the dressing, then cover and refrigerate the salad and remaining dressing.  Re-toss just before serving.

Corn and Kale Fritters

Serves 4

2 cups cornmeal
½ cup all-purpose flour
1 teaspoon smoked paprika
salt
Few drops Tabasco
1 1/2 cups milk
2 large eggs
2 cups corn, cut from the cob
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 cup finely chopped torpedo onion
2 cups kale, tough stems removed, finely chopped
Salt and pepper
1 cup vegetable oil for frying

1. In a mixing bowl, whisk together the cornmeal, flour, paprika, salt, Tabasco, milk, and eggs.  Fold in the corn. 
2. In a skillet heat the oil, and saute the garlic and onion for 2 to 3 minutes to soften the onion.  Add the kale and saute until the kale is wilted.  Season well with salt and pepper, cool and add the kale to the batter, whisking to blend. 
3. Heat the oil to 350 degrees and using a 1/4 cup measure pour the batter into the oil, and cook until the underside is firm, and golden, turn, and cook until the underside is golden brown.  Remove to paper toweling to drain.  Keep warm in a 350 degree oven and repeat the frying until all the fritters are done. 
   I like to serve these with a ranch, chipotle mayonnaise, or an aioli.

Purple Carrot Salad

Serves 4 to 6

1 bunch purple carrots, coarsely shredded
2 torpedo onions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments, 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, scallions, and tangerines. 
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. 

French Apple Cake

Serves 6

1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
4 cameo apples, peeled, cored, and chopped
Confectioners’ sugar for garnish

1. Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
2. In a mixing bowl, combine the butter, flour baking powder, salt, eggs, brown sugar, and vanilla extract, stirring to combine.  Add the apples and stir until the apples are incorporated. 
3. Transfer to the prepared pan and bake for 40 minutes until a skewer inserted into the center comes out clean.  Allow the cake to rest 10 minutes, then turn out onto a cake rack to cool completely.  Sift confectioners’ sugar over the cooled cake for garnish if desired. 

White Eggplant Ratatouille Salad

Serves 6

2 gold bar squash halved lengthwise, and chopped
1 pound white eggplant, cut into 1″ wedges
¾ cup extra-virgin olive oil
2½ teaspoons salt
1 teaspoon freshly ground black pepper
1/2 pound penne, cooked 2 minutes short of al dente
1 cup chopped cherry or grape tomatoes
8 ounces small fresh mozzarella balls, cut in quarters
2 teaspoons white wine vinegar
1 cup packed basil leaves

1. Preheat the broiler.
2. Line a baking sheet with aluminum foil, toss the squash, eggplant, and ¼ cup oil season with 1 tsp. salt and ½ tsp. pepper. Broil, turning often, until steamy, tender, and charred all over, 8–12 minutes. Cool, cut into bite sized pieces and put into a salad bowl.
3. Add the pasta, tomatoes, mozzarella, vinegar, basil, remaining salt, pepper, and oil.  Toss to combine.   Allow to mellow at room temperature for up to 4 hours before serving.  If you plan to make this ahead, refrigerate up to 24 hours, and remove from the fridge 2 hours before serving.  

Power Salad

Serves 6

1 1/2 cup pearlized farro
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 cup shredded purple carrots
1 1/2 cups shredded sharp cheddar cheese
2 cups shredded gold bar squash
1/2 cup extra virgin olive oil
3 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons rice vinegar
1 teaspoon chile garlic sauce

1. Bring 4 cups of salted water to a boil.  Add the farro and cook for 20 minutes until tender.
2. Meanwhile arrange the kale, carrots, cheddar, and squash in a large salad bowl. 
3. In another bowl, whisk together the oil, soy sauce, sesame oil, rice vinegar, and chile garlic sauce. 
4. When the farro is cooked, drain thoroughly, add to the kale mixture, and pour the dressing over the mixture, and toss to coat.  Serve at room temperature. 

Pickled Asian Vegetables

Makes about 2 cups

1 cup shredded purple carrots
1 cup shredded Japanese turnips
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
Few drops of Sriracha (optional)
1/4 cup finely chopped cilantro or Italian parsley

1. In a bowl, combine the ingredients, cover, and refrigerate overnight.  Drain the marinade and refrigerate for up to 5 days. 

Miso Glazed Turnips and Apples

Serves 4 to 6

3 tablespoons white miso
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup rice vinegar
1/4 cup soy sauce
One bunch Japanese turnips, tops removed, scrubbed, and quartered
1 pound Cameo apples, cored and cut into quarters
3 scallions, finely chopped for garnish
2 tablespoons sesame seeds, for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a large mixing bowl, whisk together the miso, oil, maple syrup, vinegar, and soy sauce.
3. Add the turnips and apples, stirring to coat. 
4. Arrange the vegetables and marinade on the baking sheet, roast the vegetables for 35 to 45 minutes until tender. 
5. Transfer to a serving bowl, garnish with scallions and sesame seeds. 
6. Cook’s Note:  the turnip greens are a terrific bonus, use them in sautés or in soups. 

Curried Rice Salad with Corn, Zucchini and Peaches

Serves 6

4 cups cooked and cooled basmati rice
2 ears yellow corn removed from the cob
2 gold bar squash cut into 1/2-inch dice
2 peaches, peeled, pitted, and cut into 1/2-inch dice
2 tablespoons sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1 teaspoon curry powder add more to taste
1/4 cup finely chopped basil

1. In a large salad bowl, combine the rice, corn, squash, and peaches. 
2. In another bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire sauce, garlic salt, dry mustard, and curry powder. 
3. Pour the dressing over the rice mixture and toss to coat. 
4. Add the basil toss again and serve. 
5. Cook’s Note:  You can add protein to this salad like leftover cooked seafood, poultry, or pork. 

Kale and Potato Gratin

Serves 4 to 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound white cascade potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss 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 large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale.  Saute the kale until it begins to wilt. 
3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender.  Season with salt and pepper. 
4. Combine the cheeses in a bowl. 
5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese. 
6. Do-Ahead:  At this point, you can cool, cover, and refrigerate overnight. 
7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender. 
8. Allow the gratin to rest for 10 minutes before serving. 

Sweet Corn Bread with Roasted Peaches and Maple Bourbon Sauce

Serves 6

For the Cornbread

1/2 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream
1 cup corn cut from the cob

1. Preheat the oven and heat the oven to 375°F. Coat a 9-inch square baking dish with non-stick cooking spray.
2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Gradually beat in the eggs, one at a time, until well combined.
5. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.
6. The batter may look curdled at this point. Fold in the corn
7. Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8. Pour the batter into the prepared baking dish.
9. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

For the Peaches

4 firm peaches (you can sub in any stone fruit you have on hand), halved, and pitted
2 tsp. raw sugar

1. Preheat the oven to 400 degrees.
2. Dip the cut sides of the peaches into the raw sugar and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3. Roast for 15 to 20 minutes, until the peaches are soft.  Cut the peaches in half and keep warm.

For the Maple Bourbon Sauce

1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving

1. In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts. 
2. Add the maple syrup and bring to a boil.  Simmer for 5 minutes, to reduce the sauce. 

1. In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts. 
2. Add the maple syrup and bring to a boil.  Simmer for 5 minutes, to reduce the sauce. 
3. Add the bourbon and continue to cook for another 5 minutes.  Serve warm. 

To serve: 

Cut the cornbread into squares.  Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream.  Ladle some of the sauce over the peaches and ice cream.  Serve warm. 

Peach Streusel Muffins

Makes 1 dozen

1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 peaches, peeled, pitted, and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine

1. Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3. Add egg, beating until blended.
4. Combine 2 1/3 cups flour, baking powder, and salt.
5. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
6. Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
7. Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
8. Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

Comice Pear Condiment for Cheese Platters

Makes about 2 cups

In Europe cheese platters include condiments to complement the cheeses.  At this time of the year, pears and apples dominate the condiment list, and this condiment can be used as a spread for grilled cheese or turkey sandwiches, as well as a dip for bread sticks, and to compliment cheeses.  It makes a great gift, too.

2 tablespoons unsalted butter
1 cup finely chopped onion
2 comice pears, peeled, cored, and coarsely chopped
 2 tablespoons brown sugar
1/4 cup aged balsamic vinegar

1. In a skillet, heat the butter, and saute the onions for 4 to 5 minutes until they begin to turn translucent. 
2. Add the pears, brown sugar, and vinegar, and simmer for 15 to 20 minutes, until the mixture has thickened and takes on a jam-like consistency. 
3. Season with additional sugar or vinegar if needed.  Cool, cover and refrigerate for up to 1 month. 

Farro Salad with Pomegranates and Feta

Serves 6

2 cups pearlized farro
1 leek, finely chopped, using the white and tender green parts
2 gold bar squash, ends trimmed, and cubed
1 cup pomegranate arils
1/4 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1 tablespoon honey
1 tablespoon finely chopped dill weed
1 tablespoon finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper
1 cup crumbled Feta cheese

1. Bring 4 cups of water to boil, add the farro and cook 20 minutes until al dente. 
2. Drain the farro and cool slightly. 
3. Add the leek, gold bar squash and pomegranate arils.
4. In a bowl, whisk together the lemon juice, zest, garlic, honey, dill, parsley, and oil.  Season with salt and pepper.  Pour over the salad and toss to coat. 
5. Toss in the feta and combine. 
6. Serve at room temperature. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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