Farmers’ Market Box May 5th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Grilled Nectarine Salad with Mango Vinaigrette

Serves 4
 
1/2 pound nectarines, cut in half and pitted
Raw sugar
1 head butter lettuce, washed, spun dry and separated into leaves
1/4 cup mango nectar
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese or Feta for garnish

  1. Preheat the grill or a grill pan, dip the cut side of the fruit into the raw sugar, and grill sugar side down until softened, and caramelized. Remove from the grill and cut into wedges. Set aside.
  2. Plate the lettuce and arrange the nectarine wedges onto the lettuce.
  3. In a small bowl, whisk together the nectar, vinegar, mustard, and oil. Season with salt and pepper.
  4. Drizzle over the salad, then garnish with crumbled goat or Feta cheese.
  5. Cook’s note:  Mango nectar can be found in the shelf stable juice aisle—it’s sold in cans.
  6. The grilled nectarines can be served warm or at room temperature.

Sauteed Lettuce and Sugar Snap Peas

Serves 4
A classic French dish pairs lettuce and English peas together, this one incorporates sugar snaps along with leeks for a fine side dish—it makes a great bed for grilled seafood.
 
2 Tbs. unsalted butter
2 leeks, thinly sliced, using the white and tender green parts
2 cups sugar snap peas, ends trimmed, and chopped
1 head butter lettuce, washed, spun dry and chopped
1/2 cup chicken or vegetable broth
salt and freshly ground black pepper
1/4 cup chopped fresh mint

  1. Melt the butter in a 12-inch skillet over medium-low heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown).
  2. Increase the heat to medium, add the peas and lettuce and continue to cook, tossing until the lettuce begins to wilt.
  3. Add the broth and season with salt and pepper. Stir well and bring to a simmer.
  4. Reduce the heat to medium low, cover, and simmer until the peas are just tender, 2 to 3 minutes more.

Roasted Rainbow Carrots

Serves 4
 
1 bunch rainbow carrots, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
1 teaspoon ground cumin
2 tablespoons honey
Salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
  2. Toss the carrots with the oil, cumin, honey, salt, and pepper, and arrange on the baking sheet in 1 layer.
  3. Roast for 10 minutes, turn and roast another 5 minutes, until tender.
  4. Serve warm or at room temperature garnished with carrot top pesto.

Carrot Top Pesto

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.

Beans and Greens

Serves 6
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
Pinch red pepper flakes
One bunch collard greens, tough stems removed, and coarsely chopped
1 1/2 cups chicken or vegetable broth
1/2 cup chopped tomatoes
One 14.5-ounce can small white beans, or cannellini beans
Salt and pepper
Grated Pecorino Romano cheese for garnish

  1. In a Dutch oven, heat the oil, saute the garlic, rosemary, and red pepper flakes for 1 minute, until fragrant. Add the collards, and saute until the greens are wilted.
  2. Add the chicken broth, tomatoes, and beans, bring to a simmer, and cook for 30 minutes, stirring occasionally.
  3. Season with salt and pepper, serve the beans and greens garnished with grated Pecorino Romano cheese.

Zucchini Provencal

Serves 6
This could easily be a Meatless Monday dish, otherwise, it’s terrific as a side with grilled meats, poultry, or seafood.
 
3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 1/2 teaspoons herbs de Provence
One 14-ounce can chopped tomatoes
1 pound zucchini or summer squash, ends trimmed, and cut into 1/2-inch dice
1 1/2 cups cooked rice, farro or barley
4 large eggs
1 cup shredded Gruyere cheese

  1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
  2. In a skillet, heat the oil, saute the onion, garlic and herbs until the onion begins to soften about 3 to 4 minutes.
  3. Add the tomatoes, and simmer for 20 minutes until the mixture is jam-like.
  4. Add the squash, and saute with the tomatoes, until any excess moisture is evaporated.
  5. In a large bowl, stir together the rice, eggs, 1/2 of the cheese and the squash mixture. Transfer to the prepared pan, cover with the remaining cheese, and bake for 20 to 30 minutes until the cheese is melted and the gratin is set. Allow to rest for 5 minutes before serving.

Sformato of Zucchini with Pecorino sauce

Serves 8
 
4 tablespoons butter
1 medium shallot, finely chopped
3 medium zucchini or summer squash, grated (about 2 1/2 to 3 cups)        
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
Freshly grated nutmeg
Freshly ground black pepper

  1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
  2. In a medium skillet, heat 2 tablespoons of the butter, and saute the shallot for 2 minutes, until softened.
  3. Add the squash to the skillet, and saute until the liquid in the skillet has evaporated. Set aside.
  4. In a saucier, heat the remaining butter, add the flour, and whisk in the flour, whisking for 2 minutes.
  5. Slowly add the milk and bring to a boil.
  6. Remove from the heat and whisk in the zucchini mixture and the eggs.
  7. Season with salt, pepper, and nutmeg.
  8. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
  9. Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of Pecorino sauce.

Pecorino Sauce

4 large egg yolks
1 cup heavy cream
3/4 cups grated Pecorino Romano
Freshly ground black pepper

  1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 8 to 12 minutes.
  2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
  3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time.
  4. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Feta Potato Salad

Serves 4
 
One pound Santina potatoes, scrubbed
1 cup Greek style yogurt
1 cup chopped Persian cucumbers
1/2 cup sour cream
1/2 cup crumbled Feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/4 teaspoon freshly ground black pepper

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes until the potatoes are tender. Cool completely.
  2. While the potatoes are cooking whisk together the remaining ingredients. Season with salt if needed. Refrigerate until ready to use.
  3. When the potatoes are cooled, peel and cut into bit sized pieces.
  4. Toss with some of the dressing, and refrigerate for at least 2 hours, or up to 24 hours. Refrigerate any leftover dressing—it’s great with grilled chicken, lamb, or seafood.
  5. When ready to serve, remove the salad from the refrigerator and re-toss the salad, adding more dressing if needed.

Roasted Smashed Santina Potatoes

Serves 4
 
1 pound Santina Potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
2 garlic cloves
1/4 cup rosemary

  1. Put the potatoes into water to cover. Bring to a boil, and simmer for 20 to 25 minutes, until the potatoes are tender.
  2. In a blender. Combine the oil, salt, pepper, garlic, and rosemary. Let it sit until the potatoes are tender.
  3. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. Pour 1/2 of the oil mixture onto the baking sheet.
  4. Put the potatoes onto the baking sheet and press down on the potatoes to flatten them. Pour the remaining oil over the potatoes and roast for another 20 to 25 minutes, until the potatoes are crispy and tender. Serve warm.

Sugar Snap Pea, Corn, and Bacon Salad

Serves 10 to 12
 
1 tablespoons butter
1/2 cup finely chopped onion
2 cups sugar snap peas, ends trimmed
2 cups corn, either fresh from the cob or frozen defrosted
2/3 cup vegetable oil
1/3 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 strips bacon, cooked crisp, drained on paper towels, and crumbled
2 tablespoons snipped chives

  1. In a sauté pan, melt the butter, and add the onion, sautéing, for 10 to 15 minutes on medium heat, until the onions begin to caramelize.
  2. Add the peas, and cook for an additional 2 minutes, tossing the peas in the butter and onion mixture. Remove the pan from the heat and transfer the mixture into a salad bowl and allow the peas to cool.
  3. Add the corn to the bowl and stir to blend.
  4. In a small mixing bowl, whisk together the oil, vinegar, sugar, mustard, salt, and pepper, until blended. Pour over the peas and corn and toss to blend. Refrigerate the salad for at least 4 hours, or overnight.
  5. Thirty minutes before serving, remove the salad from the refrigerator, toss the salad with the bacon, and serve.

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1 pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice

  1. Heat the oil, add the zest, and saute for 30 seconds. Add the sugar snap peas, and saute the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.

Leek and Mushroom Frittata

Serves 4 to 6

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 medium leeks, chopped using the white and tender green parts
8 ounces cremini mushrooms, thinly sliced
2 teaspoons finely chopped fresh sage
8 large eggs
1/2 cup crème fraiche or sour cream (or Greek style yogurt)
3/4 cup grated Fontina

  1. Preheat the oven to 350 degrees.
  2. In a large oven proof skillet heat the butter and oil, saute the leeks, mushrooms, and sage for 5 to 7 minutes, until the mushrooms begin to turn golden, and the liquid in the pan has evaporated.
  3. While the mushrooms are cooking, whisk together the eggs, crème fraiche, salt, and pepper.
  4. Pour over the vegetables in the pan, lifting the vegetables to make sure that the eggs are evenly distributed. Sprinkle with the Fontina cheese and bake for 7 to 10 minutes until barely set.
  5. Allow the frittata to rest for 5 minutes before serving.

Potato Leek Soup

Serves 6
This French classic can be served hot or cold.
 
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 pound Santina potatoes, peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish

  1. In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
  2. Add the potatoes and toss in the butter and leek mixture.
  3. Add the broth and bring to a simmer.
  4. Simmer for 10 to 15 minutes until the potatoes are tender.
  5. Season with salt and pepper.
  6. Puree the soup with an immersion blender.
  7. Add the cream, and season again with salt and pepper.
  8. Serve the soup hot or cold garnished with chopped chives.

Pacific Rim Cucumber Salad

Serves 4 to 6
 
2 cucumbers
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons minced fresh ginger
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha
Thinly sliced leeks using the white and tender green parts
1 teaspoon toasted sesame seeds, for garnish

  1. Cut the cucumbers in half lengthwise and remove the seeds. Cut the cucumbers into 1/2-inch half-moons and put into a bowl.
  2. In another bowl, whisk together the vinegar, soy sauce, oil, ginger, sesame oil, honey, and Sriracha.
  3. Pour over the cucumbers in the bowl, add the leeks, and toss to coat. Allow to mellow at room temperature for at least 2 hours, then serve garnished with sesame seeds.

Dilly Cucumber Pasta Salad

Serves 6
 
One pound fusilli, penne, or shell pasta, cooked 2 to 3 minutes short of al dente and drained
2 cucumbers, seeded, and cut into 1/2-inch dice
2 rainbow carrots, scraped and cut into 1/2-inch rounds
2 leeks, thinly sliced, using the white part only
2 zucchini, cut into 1/2-inch dice
1/3 cup white vinegar
1/2 cup extra virgin olive oil
1/4 cup finely chopped dill weed
2 garlic cloves, minced
1 teaspoon sugar
Salt and pepper
1 Cup crumbled Feta cheese (if you can find spiced Feta, it’s delicious here)

  1. Put the cooked pasta, cucumbers, carrots, leeks, and zucchini into a large salad bowl.
  2. In a small bowl, whisk together the remaining ingredients.
  3. Pour over the salad and toss to coat.
  4. Cover and refrigerate for at least 4 hours, or up to 8 hours before serving.

Cucumber Smoked Salmon Rounds

Serves 6 to 8
 
two cucumbers, scrubbed, and cut into 1/2-inch rounds
One 5-ounce package Boursin herb cheese
4 ounces dry smoked salmon
Sprigs of dill for garnish

  1. Spread some of the Boursin onto the cucumber rounds, top with some smoked salmon and a sprig of dill.
  2. The rounds can be refrigerated for up to 8 hours before serving.

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.
 
3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated Tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish

  1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
  3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
  4. Add egg yolks, juice, and zest; continue beating until well mixed.
  5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
  6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

Pink Lady Apple Streusel Muffins

Makes 12

For the Muffins
 
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored, and diced

  1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
  2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
  3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
  4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted

  1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
  2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
  3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)

Tart Tatin

Serves 6 to 8
 
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
8 to 10 Pink Lady apples, peeled, cored, and quartered

  1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
  2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
  3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
  4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
  5. When you have a snug layer, cut the remaining apples in half, and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
  6. Transfer the skillet to the baking dish to the baking sheet.
  7. Cover the apples with the pastry, loosely tucking in any overhang.
  8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
  9. Cover the skillet with a large, rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

A Note on Leeks: 

Many times, we don’t use the tougher green parts of the leek, but they can be used by thinly slicing them, then frying in vegetable oil to give you a crispy topping for casseroles, or other vegetables. The fried leeks can be frozen in airtight containers and used as garnishes as well.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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