Farmers’ Market Box November 4th, 2021

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Zucchini Frittata

Serves 6
A great lunch/brunch or light dinner, this zucchini frittata is packed with flavor.

2 medium zucchini ends trimmed and coarsely grated
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small leek, thinly sliced, using the white and tender green parts
2 garlic cloves, thinly sliced
2 teaspoons finely grated lemon zest
Pinch red pepper flakes
Salt and pepper
10 large eggs, beaten to blend
1/4 cup finely chopped basil
1 cup crumbled goat cheese
2 tablespoons freshly grated Parmesan

  1. Preheat oven to 350 degrees, put the zucchini into a colander and sprinkle with salt. Let stand for 10 minutes, then press the liquid out of the zucchini.
  2. Heat the oil and butter in an 8 to 10-inch ovenproof skillet (cast iron is great) Add the leek, garlic, lemon zest, and red pepper flakes, saute for 2 to 3 minutes to soften the leek. Add the zucchini, season with salt and pepper and cook until most of the liquid in the pan has evaporated.
  3. In a mixing bowl, whisk together the eggs, basil, and goat cheese. Pour over the zucchini, stirring and scraping down the sides until the edges are beginning to set (think soft scrambled eggs) 
  4. Sprinkle with the Parmigiano, transfer the skillet to the oven, and bake until set 10 to 12 minutes, until the eggs are puffed, and the center is set. Let the frittata rest for 5 minutes before cutting into wedges and serving.

Pasta Carbonara with Zucchini

Serves 6
 
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

  1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
  2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
  3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
  4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
  5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Fuyu Persimmon Muffins

Makes about 24
 
2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

  1. In a large bowl, stir together the baking soda and the persimmons, set aside.
  2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
  3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
  4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
  5. Using a scoop, fill the muffin tins 3/4 full.  Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
  6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
  7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Turkey, Arugula and Brie Panini

Serves 4
 
Unsalted butter, softened
8 slices sourdough or Italian sandwich bread (not a baguette)
1/4 pound brie cheese, cut into slices
1/4 to 1/2 pound sliced turkey
2 Warren pears, cored, and thinly sliced
1 bunch arugula, washed, spun dry and tough stems removed

  1. Preheat a grill pan or griddle.
  2. Lay the bread onto a cutting board and spread one side with butter.
  3. Turn the bread butter side down, and layer the brie, turkey, pears, and arugula onto the bread.
  4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
  5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
  6. Remove from the pan, and slice in half.

Vegetarian Collard Greens

Serves 4
 
1/4 cup vegetable oil
3 garlic cloves, minced
Pinch red pepper flakes
1 cup diced onion
1 cup cherry tomatoes, halved
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt, to taste
1/8 teaspoon black pepper, to taste

  1. In a large skillet, heat the oil, saute the garlic, red pepper, and onion, until the onion is almost golden brown.
  2. Add the tomatoes, and cook, until the tomatoes are jammy, about 10 minutes.
  3. Add the greens, and vinegar, season with salt and pepper, and saute until the greens are wilted. Season well and serve.
  4.  This is delicious served with grilled meats.

Shrimp Stir-Fry

Serves 4 to 6

1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
2 to 3 garlic cloves, minced
1 tablespoon chili-garlic sauce
4 scallions, thinly sliced using the white and green parts
1 Shanghai bok choy, washed and thoroughly dried, and cut into 1/2-inch ribbons
2 cups julienne zucchini
1 cup julienne carrots
2 tablespoons rice wine
2 tablespoon soy sauce
1 pound medium peeled and deveined shrimp
Cooked white or brown rice for serving
Toasted sesame seeds for garnish

  1. Place a large skillet or wok over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
  2. Add the bok choy and stir-fry for 2 to 3 minutes, or until the bok choy leaves are wilted.
  3. Add the zucchini and carrots and continue to stir fry till the zucchini begins to color.
  4. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender.
  5. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
  6. Remove from the heat, and mix in the cashews and serve over rice, and garnish with sesame seeds.

Miso Roasted Japanese Sweet Potatoes

Serves 4
 
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch cubes
1/4 cup vegetable oil
1/2 teaspoon freshly ground black pepper
2 teaspoons unsalted butter, melted and cooled
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 tablespoon white miso
2 teaspoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame seeds for garnish
1/4 cup finely chopped scallion for garnish

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil. 
  2. Put the potatoes onto the baking sheet.
  3. In a bowl, combine the oil, pepper, butter, sesame oil, garlic, miso, soy sauce, and brown sugar. Whisk together until blended and pour over the potatoes. Toss the potatoes in the mixture.
  4. Roast for 45 to 50 minutes, turning several times until the potatoes are crispy on the outside.
  5. Garnish with sesame seeds, and scallions.

Red Frill Mustard Salad with Tangerine Vinaigrette

Serves 4
 
1 bunch red frill mustard greens, washed, spun dry, tough stems removed, and chopped
1/4 cup finely chopped red onion
1/3 cup tangerine juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
2 tablespoons honey
Salt and pepper
1/3 cup crumbled goat cheese

  1. Put the mustard greens into a salad bowl with the red onion.
  2. In a small bowl, whisk together the juice, vinegar, oil, and honey. Season with salt and pepper.
  3. Toss the greens and onion with the dressing and toss to coat.
  4. Garnish with the goat cheese and serve.

Pasta with Red Frill Greens and Sausage

Serves 6
 
One pound penne, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 pound bulk sweet Italian sausage
2 tablespoons extra virgin olive oil
2 teaspoons chopped green garlic
One bunch red frill mustard greens, tough stems removed and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Pecorino Romano

  1. In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Drain the fat from the skillet, add the oil, and saute the green garlic and greens with the sausage. Add the broth and cook until the greens are tender about 5 minutes.
  2. Drain the pasta and toss in the skillet with the sausage and greens. Add 1/2 of the cheese, and some of the hot pasta water to skillet, to make a creamy sauce. 
  3. Serve the pasta garnished with the remaining cheese.

Maple Roasted Persimmons

Serves 4
 
3 or 4 just-ripe Fuyu persimmons, peeled and cut into small wedges
3 tablespoons unsalted butter
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla bean paste
Fleur de Sel

  1. Preheat the oven to 400 degrees F.
  2. In a skillet just large enough to fit the persimmon wedges, melt butter over medium heat until it turns brown and nutty, about 5 minutes.
  3. Add the persimmon wedges, and cook, without moving, until they’re lightly browned, about 3 minutes. Turn and cook, without moving, until the other sides are lightly browned, another 3 minutes or so.
  4. In a small bowl, whisk together the maple syrup, cinnamon, and vanilla bean paste.
  5. Once the persimmon wedges are lightly browned, add the maple syrup, cinnamon, and vanilla to the skillet. Stir gently to evenly integrate with the brown butter.
  6. Transfer skillet to oven, and roast until the persimmons are tender and caramelized and the sauce is bubbling and starting to thicken, about 8 to 10 minutes.
  7. Remove from oven, and finish with fleur del sel, to taste. Serve warm.

Green Bean and Feta Salad

Serves 4
 
1/2 pound green beans, trimmed
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
1 tablespoon finely chopped oregano
1/4 cup extra virgin olive oil
2 to 3 tablespoons lemon juice
Salt and pepper

  1. Bring 4 quarts of salted water to a boil, add the beans, and cook 3 minutes.  Drain thoroughly and cool.
  2. When the beans are cooled, toss with the feta, onion, oregano, oil, and lemon juice until coated. Season with salt and pepper if needed and serve.

Poached Pears and Apples in Red Wine

Serves 8
Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake or use in cocktails during the holidays.
 
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Warren pears, cored and cut in half
2 Gala apples, cored and cut in half

  1. In a Dutch oven, combine the wine, port, brown sugar, and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
  2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
  3. The pears may be ready before the apples, remove them and continue to simmer the apples until they are softened.
  4. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
  5. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature.

Chicken Waldorf Salad

Serves 4 to 6
First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing. 
 
For the Apple Cider Dressing

2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper

  1. In a small bowl, whisk together the ingredients. Taste for salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.

For the Salad
 
2 cups bite-size pieces of cooked chicken
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped red onion
3 Gala apples, cored and cut into 1/2-inch dice
One head red leaf lettuce, washed, spun dry and chopped
1 cup toasted pecans

  1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
  2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.

Warm Apple Cake with Caramel Pecan Sauce

Serves 8
This cake is a great Thanksgiving desert, which can be warmed in the oven while you are eating dinner.
 
2 cups unsalted butter, softened                                                    
2 cups sugar
4 large eggs  
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking soda                            
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg                     
5 medium-size apples, peeled, cored, and finely chopped
1 cup chopped pecans        
1 tablespoon vanilla extract

  1. Preheat the oven to 350° F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
  3. Beat in the eggs, one at a time, until blended.
  4. Add the flour, baking soda, and spices and beat until just incorporated.
  5. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
  6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
  7. Set the pan on a rack to cool.
  8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.

Caramel Pecan Sauce

Makes 2 cups
 
4 tablespoons unsalted butter
1 cup pecan halves
1 cup firmly packed dark brown sugar
1 cup heavy cream
1/4 cup Bourbon (optional)

  1. In a saucepan, heat the butter, and toast the pecans in the butter.
  2. Add the sugar and cook until the sugar is melted.
  3. Add the heavy cream and stir until the mixture begins to boil. Boil for 1 minute.
  4. Add the bourbon if using and serve the sauce warm over the cake with vanilla ice cream.

Scarlet Runner Bean Gratin

Serves 4
 
1/4 pound scarlet runner beans, shelled
1/2 cup finely chopped onion
1 teaspoon dried thyme leaves
3 garlic cloves, chopped
Salt and pepper
3 tablespoons extra-virgin olive oil
2 cups sliced leeks, white and light green parts only
1 celery stalk, chopped
1 cup chopped canned tomatoes
2 cups zucchini squash, quartered and sliced 1/4 inch thick
chopped fresh basil leaves for garnish
Salt and pepper
1/2 cup freshly grated Parmigiano Reggiano

  1. Put the beans, onion, and garlic into water to cover, and bring to a boil. Simmer for 30 to 40 minutes. Drain, and set aside.
  2. In a large skillet, heat the oil, saute the leeks, thyme, and celery until the leeks begin to turn translucent. Add the tomatoes, and zucchini, and simmer until the tomatoes are thickened. Add the beans, and basil, and simmer another 10 minutes until thickened.
  3. Season with salt and pepper, and garnish with the cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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