Farmers’ Market Box September 30th, 2021

October 1, 2021 Ashley Lappies 0 Comments

This week’s local produce and featured farms:

Zucchini Squash – Dacquisto Farms
Ruby Red Grapefruit – Bernard Ranches
Rainbow Chard – McGrath Family Farms
Gold Beets – Tamai Family Farms
Chile Poblano Pepper – Tutti Frutti Farms
Baby Fennel – Black Sheep Produce
Yellow Carrots – Black Sheep Produce
Blue Lake Beans – Dacquisto Family Farms

Farmer’s Choice

Fuji Apples – Fair Hills Farms
Hosui Pears – Penryn Orchard

Farmers’ Market Box Recipes:

Apple Fennel Salad with Gorgonzola

Serves 4

One head butter lettuce, washed, spun dry and separated into leaves
Four Fuji apples, peeled, cored, and cut into julienne
1 baby fennel bulb, wispy ends removed, cut into julienne
1/2 cup crumbled gorgonzola cheese
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup vegetable oil
Salt and pepper

Put the lettuce leaves onto salad plates.
In a salad bowl, combine the apples, fennel, and cheese.
In a small bowl, whisk together the vinegar, mustard, honey, and oil. Season with salt and pepper.
Toss the apples and fennel with the dressing, and mound into the butter lettuce leaves.
Drizzle with a bit of the remaining dressing and serve.

Fennel and Grapefruit Salad

Serves 4

One baby fennel bulb, wispy ends trimmed, and thinly sliced
2 star ruby grapefruits, peel and pith removed, sliced into 1/2-inch slices, and then cut into half moons
8 ounces fresh mozzarella
1/2 cup extra virgin olive oil
2 to 3 tablespoons grapefruit juice
1 tablespoon honey
1 teaspoon finely chopped oregano
Salt and pepper

Arrange the fennel, grapefruit, and mozzarella in a decorative pattern on a serving platter.
In a bowl, whisk together the oil, juice, honey, and oregano. Season with salt and pepper and pour over the salad. Serve at room temperature.

Roasted Salmon with Spring Onion and Grapefruit Sauce

Serves 6

2 pound salmon filets
1/4 cup extra virgin olive oil
2 ruby red grapefruits
2 tablespoons olive oil
1 spring onion or scallion, finely chopped using the white and tender green part
1 teaspoon grated fresh ginger
1 tablespoon honey
Pinch of cayenne pepper
2 teaspoons fresh lemon juice
2 Tablespoons thinly sliced fresh basil

Preheat the oven to 400 degrees, put the salmon into a baking dish, and brush with olive oil. Roast the salmon until it reaches 155 degrees internal temperature.
While the salmon is roasting, juice one of the grapefruits and set aside. Segment the other grapefruit (remove the peel and pith)
Heat the olive oil, and saute the spring onion and ginger for 2 to 3 minutes, until the onion begins to soften.
Add the honey, cayenne, grapefruit juice, the grapefruit segments, lemon juice, and basil, and simmer for 10 minutes until the mixture begins to thicken. Season with salt and pepper and serve over the roasted salmon.

Zucchini Mac and Cheese

Serves 8

For the Topping

1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley

Combine the ingredients in a small bowl and set aside while making the mac and cheese.

For the Macaroni

   4 Tbs. unsalted butter
    2 Tbs. olive oil
    2 garlic cloves, minced
    1/2 cup finely chopped onion
    3 cups shredded zucchini
    1/4 cup all-purpose flour
     2 cups chicken or vegetable broth
    11/2 cups whole milk
    2 cups finely shredded Italian Fontina cheese
    3/4 cup crumbled soft goat cheese
    A few drops Tabasco, salt to taste
    1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente

Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the zucchini, and saute until tender.
Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
Whisk in the cheeses, and season with Tabasco and salt.
Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
Transfer to the prepared baking dish and spread the topping over the top of the casserole.
Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.

Make Ahead Praline Apple French Toast

Serves 6 to 8

3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 Fuji apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract

Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
Put the bread and apples in a large bowl.
In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

Golden Beet Salad

Serves 4

One bunch golden beets, scrubbed, and tops trimmed
1/4 cup orange juice
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
One bunch arugula, washed and spun dry
1/2 cup crumbled goat cheese

Steam the beets for 20 to 30 minutes until tender when a paring knife is inserted into the center.
When cool enough to handle, slip off the skins, and thinly slice the beets.
In a small bowl, whisk together the juice, vinegar, and oil. Season with salt and pepper.
Toss the beets with some of the dressing.
Plate the arugula, drizzle with some dressing, top with the beets, and crumbled goat cheese. Drizzle with the remaining dressing.

Roasted Vegetable Farro Salad

Serves 6

1 pound zucchini, scrubbed, and cut into 1/2-inch rounds
One bunch rainbow chard, tough stems removed, and finely chopped
1 bunch golden beets, peeled and shredded
4 yellow carrots, grated
1/2 cup extra virgin olive oil
Salt and pepper
2 cups pearlized farro
1/4 cup white wine vinegar
1/4 cup packed basil
1/4 cup packed Italian parsley
3 garlic cloves
1/2 cup grated Parmigiano Reggiano
2/3 cup extra virgin olive oil
Salt and pepper

Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
In a bowl, combine the zucchini, chard, beets, and carrots with 1/2 cup olive oil and season with salt and pepper. Toss to coat. Spread the vegetables onto the baking sheet and roast for 10 minutes, turn and roast another 10 minutes until the vegetables are tender, and the chard has a bit of char on it.
Bring 4 quarts of salted water to a boil, add the farro and cook for 17 to 20 minutes until al dente.
Drain thoroughly and put into a salad bowl.
Add the vegetables to the farro.
In a blender or food processor combine the vinegar, basil, parsley, garlic, and cheese, pulsing on and off to break up the garlic. With the machine running, slowly pour in the oil, until the dressing is thickened. Season with salt and pepper.
Pour the dressing over the vegetables and farro and toss to coat. Serve at room temperature.
If you would like to make this ahead, cool, cover and refrigerate overnight. 2 hours before serving, remove from the refrigerator, and re-toss.

Spicy Ginger-Garlic Beans

Serves 4

1/2 pound green beans, ends trimmed and cut in half
3 tablespoons vegetable oil
1 teaspoon grated ginger
3 garlic cloves, minced
1 dried red chili, seeds removed, and chopped (optional)
1 tablespoon rice wine (Mirin)
1 1/2 tablespoons soy sauce
2 teaspoon sesame seeds for garnish

Heat the oil in a wok or large skillet till almost smoking and stir fry the beans, until they begin to shrivel.
Remove from the wok, add the ginger, garlic, chili (if using) and saute for 30 seconds.
Add the wine, and soy sauce, and the beans back into the wok, stirring to blend. Serve garnished with sesame seeds, or scallions.

Green Bean Salad

Serves 4

1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 pound white mushrooms, thinly sliced
2 scallions, thinly sliced
1/4 cup soy sauce
Few drops Tabasco
1 teaspoon grated ginger
1 tablespoon honey
1 garlic clove, minced
2 tablespoons lemon juice
1/4 cup vegetable olive oil

Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 minutes. Drain well and put into a salad bowl.
Add the mushrooms and scallions.
In a small bowl, whisk together the soy sauce, Tabasco, ginger, honey, garlic, lemon juice and oil.
Pour over the salad and toss to coat.
Refrigerate for at least 2 hours, or for up to 48 hours. Re-toss to serve.

Chicken Chopped Salad with Roasted Poblano Dressing

Serves 4 to 6

For the Dressing

2 medium poblano chiles
1 scallion, coarsely chopped
2 garlic cloves, coarsely chopped
1/4 cup fresh cilantro leaves, coarsely
chopped
1 tablespoon fresh lime juice
1/2 cup low-fat (1.5%) buttermilk
1/4 cup extra virgin olive oil
Large pinch of sugar
Salt and freshly ground pepper

. Coarsely chop the poblanos and transfer to a blender or food processor.
Add the scallion, garlic, cilantro and lime juice and blend until roughly chopped.
Add the buttermilk, olive oil and sugar and puree until smooth.
Season with salt and pepper.
Do-Ahead: The dressing can be refrigerated, covered, for up 4 days.

For the Salad

1 head romaine lettuce, washed spun dry and chopped
2 yellow carrots, coarsely grated on a box grater
2 medium zucchini, finely diced
1/4 cup finely chopped red onion
3 cups shredded cooked chicken
2 cups crushed tortilla chips

In a large salad bowl, combine the romaine, carrots, zucchini, onion, and chicken.
Toss with some of the dressing, add the tortilla chips and toss again. Serve immediately with additional dressing on the side.
The dressing is a delicious marinade for chicken, too.

Zucchini Poblano Soup

Serves 6

1/4 cup extra-virgin olive oil
1 cup white onion, thinly sliced
1 large poblano pepper, cored, seeded, and thinly sliced
1 pound zucchini, cut into 1-inch rounds
2 yellow carrots, scraped, and chopped
2 large garlic cloves, thinly sliced
Salt and pepper
8 cups chicken or vegetable broth
1 small Parmesan cheese rind (optional)
1/2 cup packed cilantro, coarsely chopped, plus whole leaves for garnish
1 cup sour cream

In a Dutch oven, heat the olive oil, add the onion and poblano and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the zucchini, carrots and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes.
Add the broth and Parmesan rind and bring to a boil.
Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.
Working in batches, puree the soup in a blender or food processor until very smooth. Return the soup to the pot, whisk in the crème fraîche, and reheat gently if necessary.
Season the soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.

Poblano Cornbread

Serves 6

1 medium poblano chile
7 tablespoons unsalted butter, melted
1/2 cup finely chopped red onion
1/2 cup thawed frozen corn kernels, or fresh cut from the cob
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 large eggs
1 1/4 cup grated pepper jack cheese

Light a grill or preheat the broiler. Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes. Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel and seed the poblano and cut it into 1/4-inch dice.
Preheat the oven to 350 degrees and coat the inside of an 8-inch round cake pan with non-stick cooking spray.
Add 1 tablespoon of butter to a skillet.
Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the poblano and corn and cook until heated through, about 1 minute.
In a large bowl, whisk the flour with the cornmeal, sugar, baking powder and salt. Add the 6 tablespoons of melted butter along with the milk and eggs and whisk until just incorporated.
Fold in the poblano-corn mixture and 3/4 cup of the pepper jack cheese. Scrape the batter into the prepared cake pan and sprinkle the remaining 1/2 cup of cheese on top.
Bake the cornbread for 35 minutes, until the top is light golden, and a toothpick inserted in the center comes out clean.
Transfer the cornbread to a rack to cool for 20 minutes. Run a knife around the edge of the cornbread, turn it out onto the rack and let cool slightly. Cut the cornbread into wedges and serve warm.

Poblano Butter

Makes about 3 cups

1 pound poblano chilies
3/4 pound unsalted butter, softened
3 garlic cloves, minced
2 tablespoons lime juice
1/4 cup packed cilantro
Salt and pepper

Light a grill or preheat the broiler. Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes. Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel and seed the poblano and put into the work bowl of a food processor.
Add the butter, garlic, lime juice and cilantro to the work bowl and process until smooth.
Taste for seasoning adding salt or pepper as needed.
Roll into a 1-inch in diameter log and wrap in plastic wrap. Store in a zip-lock bag in the refrigerator for up to 7 days, or in the freezer for up to six months.
Use the butter on grilled meats, poultry, and seafood, as well as vegetables and slathered on French bread and grilled. The butter is also a great “flavor bomb” — stir into rice, or pasta.

Pasta with Rainbow Chard, Chickpeas and Pancetta

Serves 6

One pound shell pasta, cooked 3 minutes short of al dente, and hot pasta water saved
3 tablespoons extra virgin olive oil
2 ounces pancetta, finely chopped
1/2 cup finely chopped onion
2 garlic, minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1/4 cup white wine or water
One 14.5-ounce can garbanzo beans, rinsed and drained
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
Salt and pepper

In a large skillet, heat the oil, and saute the pancetta, till it is crispy.
Add the onions, garlic, and pepper flakes. Saute for 2 to 3 minutes, until the onion is softened. Add the chard, and saute until the chard is wilted.
Add the wine, and beans, simmer for 2 to 3 minutes.
Add the pasta, and toss to coat, adding some of the hot pasta water, and 1/2 the cheese. Season with salt and pepper and serve garnished with additional grated cheese.

Swiss Chard, Black Bean Tacos

Serves 4 to 6

The filling for these meatless Monday tacos also makes a nice side dish.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup finely chopped red onion
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
One bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
2 ears corn, cut from the cob (or 1 cup frozen defrosted)
Salt and pepper
One 14.5-ounce can black beans, rinsed and drained
2 tablespoons fresh lime juice
Six 6-inch corn or flour tortillas, warmed
1 cup crumbled cotija cheese

In a large skillet, heat the oil, saute the garlic, onions, cumin, and oregano until the onions begin to soften. Add the chard and corn, and saute till the chard is wilted, season with salt and pepper.
Stir in the beans, and lime juice, and heat through.
Serve the mixture in tortillas garnished with cheese.

Slow Cooker 5-Spice Asian Pears

Serves 6

These pears are a simple dessert or can be used to surround a pork or poultry roast as a garnish.

1/4 cup unsalted butter, melted
3/4 cup firmly packed light brown sugar
1/4 cup dry sherry
1/2 teaspoon 5 spice powder
1/2 cup pear nectar
4 firm Asian pears, peeled, cored, and cut in half

In the insert of a 5 to 7-quart slow cooker, mix the butter, sugar, sherry, spices, and pear nectar.
Add the pears to the slow cooker, turning them in the liquid to coat them. Cover and cook on high for 2 ½ hours until tender. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.
The syrup from the pears is delicious over vanilla ice cream, or plain pound cake.

Asian Pear Galette

Serves 6

For the dough

1 cup all-purpose flour, plus more for rolling out dough
2 tablespoons granulated sugar
1/2 teaspoon salt
7 tablespoons unsalted butter, very cold, cut into small pieces
1 tablespoon rice vinegar
Ice water, as needed

In a bowl, mix together the flour, sugar, and salt until combined, then add the butter. Using a dough cutter or your fingers, squish and flatten the butter pieces into the flour until you have the texture of coarse meal with pea-sized (and larger) pieces throughout.
Add the vinegar and 2 tablespoons water and mix until dough comes together into a ball. If the dough seems dry, you may need more water; add an extra tablespoon at a time until you can form a ball.
Flatten the dough into a disk, wrap in plastic, and place in the fridge for at least 2 hours or overnight.
When you’re ready to assemble the galette, preheat the oven to 400°F.

For the filling and assembly

1 pound Asian pears halved, cored, and thinly sliced into half moons
3 tablespoons dark brown sugar
1/2 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice
Pinch salt
1 tablespoon heavy cream
1 tablespoon raw sugar

In a bowl toss together the sliced pears, 2 tablespoons brown sugar, vanilla, lemon zest and juice, and salt.
On a clean working surface or large cutting board, lightly dust with flour and roll dough out into a flat round, about 1/8-inch thick and 13 inches wide.
Transfer to a parchment-lined sheet pan.
Place the pears in the center, arranging them over one another, leaving behind the accumulated juices. Fold over the edges of the dough so there’s about a 1- to 2-inch border. Carefully pour the juices over the center of the galette (ensuring it remains within the crust).
Sprinkle the remaining tablespoon brown sugar over the fruit. Brush the crust with heavy cream and sprinkle with the raw sugar.
Bake for 35 to 45 minutes, or until the crust has browned and the filling is bubbling. Let sit to cool slightly.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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