Farmers’ Market Box October 14th, 2021

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Fall Minestrone

Serves 6

1/4 cup extra virgin olive oil, plus more for serving
1/2 cup finely chopped red spring onion
2 cups coarsely chopped rainbow carrots
3 ribs celery, coarsely chopped including the leaves
3 garlic cloves, minced
8 leaves sage, coarsely chopped
1 cup chopped tomatoes (either canned or fresh)
1 cup red or white wine
8 cups chicken or vegetable broth
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
2 cups green beans, ends trimmed and cut into 1-inch pieces
2 cups diced zucchini
1/2 pound shelled cranberry beans
Rind from Parmigiano Reggiano (optional) chopped

  1. In a Dutch oven, heat the oil, saute the onion, carrots, celery, garlic, and sage until the onion is translucent.
  2. Add the tomatoes and wine, and simmer for 3 minutes to concentrate the flavor.
  3. Add the broth, chard, beans, zucchini, cranberry beans, and the rind from the Parmigiano.
  4. Bring to a boil, and simmer for 1 1/2 hours until the beans are tender. Season with salt and pepper and serve, drizzled with extra virgin olive oil.

Green Bean Salad

Serves 4

1/2 pound blue lake green beans, ends trimmed, and cut into 1-inch pieces
2 spring onions, finely chopped using the red and tender green parts
1/4 cup rice vinegar
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper

  1. Bring 4 quarts of salted water to a boil and boil the beans for 4 minutes until crisp/tender.  Drain thoroughly, and season with salt and pepper. Transfer to a serving bowl and add the onion. In a small bowl, whisk together the vinegar, oil, garlic, and mustard. Season with salt and pepper.
  2. Pour some of the dressing over the beans and toss to coat. Serve at room temperature.

Hungarian Stone Fruit Cake

Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
 Pinch of salt (optional)
2 large eggs
4 pluots, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into the pan and place the plum halves skin side up on top of the batter.
  4. Sprinkle lightly with cinnamon sugar and lemon juice.
  5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

Ginger Braised Chicken with Pluots

Serves 6

6 chicken breasts, skin and bones removed
1 teaspoon ground ginger
Salt and pepper
3 tablespoons extra virgin olive oil
1 teaspoon grated ginger root
2 garlic cloves, minced
1 cup thinly sliced red spring onion, using the red part
1/2 cup dry white wine
2 tablespoons white wine vinegar
3 tablespoons honey
3 to 4 pluots, quartered and pitted
2 tablespoons fresh thyme leaves
Salt and pepper

  1. Season the chicken with ginger, salt, and pepper. In a large skillet, heat the oil, and brown the chicken on all sides. Remove to a plate and cover with foil.
  2. Add the ginger, garlic, and onion to the pan, and saute until the onion is beginning to turn golden.
  3. Add the wine, vinegar, and honey, and bring to a boil. Add the chicken and pluots to the pan, and sprinkle with the thyme.
  4. Cover and simmer for 8 minutes, uncover and simmer another 2 to 3 minutes until the chicken is cooked through and the sauce thickens. Season with salt and pepper and serve.

Arugula Salad with Roasted Delicata Squash

Serves 4

1 delicata squash, cut in half, seeded and cut into 1/4-inch slices
3 tablespoons extra virgin olive oil
Salt and pepper
1 bunch arugula, washed and spun dry
1 red spring onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons rice vinegar
1/4 cup vegetable oil
Salt and pepper

  1. Brush the squash with the oil, and season with salt and pepper. Roast for 15 minutes until the squash is softened, and beginning to turn golden brown on the edges.  Remove from the oven.
  2. Put the arugula and onion into a salad bowl.
  3. In a small bowl, whisk together the mustard, honey, vinegar, and oil. Season with salt and pepper.
  4. Dress the arugula with some of the dressing. Plate the arugula.
  5. Top with the roasted squash, and drizzle with the remaining dressing.

Arugula Pesto

Makes about 1 1/2 cups

1 bunch arugula, washed and spun dry
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

  1. In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
  2. Pulse on and off to break up the nuts and garlic, and to chop the arugula.
  3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
  4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.

Vegetable Lasagna

Serves 6 to 8

For the Marinara

2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar

  1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
  2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.

For the Vegetable Cream Sauce

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup thinly sliced red spring onion, using the red part only
2 cups finely diced zucchini
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 cups chicken or vegetable broth
2 1/2 cups whole milk
1 1/2 teaspoons salt
1 teaspoon freshly ground black or white pepper
1/2 teaspoon freshly grated nutmeg
1/4 cup finely chopped Italian parsley
1 1/2 cups freshly grated Pecorino Romano cheese

  1. In a large skillet, heat the oil, saute the garlic and onion until the onion begins to turn translucent.
  2. Add the zucchini and chard, and saute until the chard is wilted, and the zucchini begins to color.
  3. Transfer to a colander to drain off any excess juices.
  4. In the same skillet,  melt the butter.  When the foam subsides, whisk in the flour. White bubbles will begin to form on the bottom and sides of the pan. Once the bubbles begin to form, cook the roux whisking constantly for 2 to 3 minutes.
  5. Gradually add the broth, whisking until blended. Add the milk, salt, pepper, and nutmeg and bring the mixture to a boil, whisking constantly.
  6. Remove the sauce from the stove and gradually stir in the parsley, cheese, until it melts, add the vegetables, taste the sauce for seasoning and correct with additional salt and pepper, as necessary.

Assembly

One package no-boil lasagna noodles (I use Barill or DeCecco)
Marinara sauce
Vegetable Cream Sauce
8 ounces chopped fresh mozzarella
1 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. Spread a layer of the marinara in the bottom of the baking dish.
  3. Top with a layer of lasagna noodles.
  4. Spread 1/2 of the vegetable cream sauce over the lasagna noodles, and cover with another layer of lasagna noodles.  Spread the remaining cream sauce over the lasagna noodles, and cover with another layer of noodles. Spread with marinara sauce, then top with mozzarella and Parmigiano. At this point, you can cool, cover, and refrigerate for 24 hours, or you can freeze for 2 months. Make sure to defrost and bring the baking dish to room temperature before baking.
  5. Cover and bake for 40 minutes, then uncover and bake another 15 minutes until the cheeses are bubbling and golden brown. Allow to rest for 15 minutes before cutting into serving portions.

Honey Roasted Carrots

Serves 4 to 6

One bunch rainbow carrots, scraped and cut in half lengthwise
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon dried thyme leaves
Salt and pepper
Fleur de sel

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or foil. 
  2. Arrange the carrots in one layer on the baking sheet.
  3. In a bowl, whisk together the oil, honey, orange juice, and thyme. Season with salt and pepper.
  4. Pour over the carrots, and turn the carrots in the sauce.
  5. Roast for 15 to 20 minutes until the carrots are tender. Season with fleur de sel, and serve. 

Sicilian Beans

Serves 4 to 6

1 pound blue lake green beans, ends trimmed, and cut into 1-inch lengths
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup finely chopped red spring onion, using the red and tender green part
1/2 cup red wine
One 14.5-ounce can crushed tomatoes
Salt and pepper
1 cup crumbled ricotta salata

  1. Bring 4 quarts of salted water to a boil, and blanch the green beans for 3 minutes.  Drain thoroughly.
  2. In a large skillet, heat the oil, add the garlic, oregano, and onion and saute until the onions are wilted.
  3. Add the red wine and bring to a boil to concentrate the flavors.
  4. Add the tomatoes and green beans, and simmer for 20 minutes. Season with salt and pepper, and serve garnished with ricotta salata. 

Parmesan Crusted Delicata Squash

Serves 4 to 6

One delicata squash, halved, seeded, and cut into 1/4-inch slices
3 tablespoons olive oil
1 garlic clove, minced
Salt and pepper
1/3 cup fresh grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 teaspoons finely chopped fresh thyme
1/2 teaspoon lemon zest

  1. Preheat the oven to 400 degrees, and arrange the squash on a baking sheet lined with foil, parchment or silicone. 
  2. In a bowl, whisk together the oil, garlic, salt and pepper, Parmigiano, parsley, thyme, and lemon zest.
  3. Pour over the squash on the baking sheet, and turn the squash to coat. 
  4. Roast for 15 to 20 minutes until lightly browned.

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6

2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper

  1. In a large skillet, heat the oil, and saute the onion, peaches, garlic, and cayenne, until the onion and peaches begin to soften.
  2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
  3. Stack the chicken breasts in the sauce, spooning some over the top.
  4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
  5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken.  Taste the sauce for seasoning, add salt and pepper if necessary. Add the chicken back to the sauce, and keep on the warm setting until ready to serve.  Serve with slaw on Hawaiian sweet rolls.

Peach Cake

Serves 6 to 8

3 ripe peaches, peeled, cored and chopped
1 tablespoon lemon juice
1 tablespoon peach nectar
1/4 cup butter, melted
1/3 cup sugar
2 eggs, beaten
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup mascarpone
2 to 3 tablespoons peach nectar

  1. Coat the inside of a springform pan with non-stick cooking spray, and preheat the oven to 350 degrees. 
  2. In a bowl, combine the pears, lemon juice and pear nectar. Set aside.
  3. In a mixing bowl, blend together the butter, sugar, eggs, flour, and baking powder.
  4. Fold in the fruit, and bake for 50 minutes, until a skewer inserted into the center comes out clean.
  5. Allow to cool 10 minutes before removing the spring form.
  6. Serve the cake warm or at room temperature garnished with mascarpone.
  7. To make the mascarpone mixture, stir the peach nectar into the mascarpone, until light. Dollop onto each slice of cake.

Tuscan Cranberry Beans

Serves 6

6 cups water broth
1/2 pound shelled cranberry beans
2 fresh sage sprigs
1 bay leaf
8 cloves of garlic
Salt and pepper
1 to 1/2 cups extra virgin olive oil for serving

  1. Put the beans into a Dutch over and cover with the water or broth. Add the sage, bay leaf and garlic, and bring to a boil. Simmer for one hour until the beans are tender. Drain the beans (save the liquid for soup)
  2. And dress the beans with salt, pepper, and olive oil.

Zucchini Chocolate Cake

Makes 1 bundt cake

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
  3. Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
  4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
  5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

@Diane Phillps Diane Phillips Blog: Cucina Divina
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