Farmers’ Market Box May 19th, 2022

This week’s local produce and featured farms:

• Mixed Summer Squash – Her Produce
• Red Torpedo Onions – Tutti Frutti Farms
• Black Kale – Tamai Farms
• Satina Potatoes – Weiser Farms
• English Peas – Tutti Frutti Farms
• Gold Nugget Tangerine – Rancho Del Sol
• Mustard Greens – Windrose Farms
• Purple Haze Carrots – Weiser Farms

Farmer’s Choice

• Thai Guava – Fallbrook
• Pinkerton Avocado – Mud Creek Ranch

Farmers’ Market Box Recipes:

Pickled Torpedo Onions

Makes about 4 cups
These are a great garnish for tacos, burgers, sandwiches, and salads.
 
1 bunch torpedo red onions, root end trimmed, and sliced 1/4-inch thick using the red and tender green parts
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
2. Drain the marinade and refrigerate for up to 5 days.

Stuffed Summer Squash

Serves 6
 
1 pound summer squash, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped torpedo onions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

1. Steam the squash for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2. Using a grapefruit spoon, remove the interior of the squash leaving 1/2-inch shell. Chop the flesh. Preheat the oven to 350 degrees.
3. In a skillet, heat the butter, add the onion and garlic and saute for 2 to 3 minutes to soften the scallion. Add the flesh and saute another 3 minutes.
4. Add the flour and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with nutmeg, salt, and pepper. Remove from the heat, fold in the parsley and Gruyere.
5. Re-stuff the squash with the mixture and sprinkle each squash with some of the Parmigiano.
6. Do-Ahead:  The squash can be refrigerated overnight, bring to room temperature before baking.
7. Roast the squash for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown.
8. Serve warm.

Summer Squash Rice Gratin

Serves 6
 
3 tablespoons unsalted butter
1/2 cup finely chopped red torpedo onion
2 cloves garlic, minced
4 cups shredded summer squash
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the squash and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5. Stir the rice into the squash mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6. Cook’s Note:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Kale Caesar

Serves 4
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.
 
1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Tuscan Minestrone

Serves 6

3 tablespoons extra virgin olive oil plus more for garnish
1/2 cup finely chopped red torpedo onions
1 teaspoon dried sage or thyme
2 cups chopped purple haze carrots
2 cups chopped summer squash
1 bunch black kale, tough stems removed, and chopped
Rind from Parmigiano Reggiano, chopped (optional)
8 cups chicken or vegetable broth
1 cup orzo or small pasta like ditali
Salt and pepper

1. In a Dutch oven, heat the oil add the onions and sage, and saute for 2 to 3 minutes until the onions are softened.
2. Add the carrots, squash, and kale, tossing to coat with the oil.
3. Add the Parmigiano rinds if using, and the broth.
4. Cover and simmer for 30 to 45 minutes until the kale is tender.
5. Add the pasta, and simmer, uncovered for 6 to 8 minutes until the pasta is al dente.
6. Season with salt and pepper, serve drizzled with extra virgin olive oil.

Santina Potato Salad

Serves 4 to 6
 
One pound Santina potatoes, scrubbed
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
2 ribs celery, finely chopped
1 teaspoon white vinegar
Salt and pepper
1/4 cup sour cream or Greek Style yogurt
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 tablespoons fresh lemon juice
Sweet paprika for garnish

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until the potatoes are tender.
2. Cool the potatoes completely and cut into bite sized pieces and put into a serving bowl.
3. Add the onion, celery, vinegar, salt, and pepper. Toss to coat.
4. In a small bowl, whisk together the sour cream, mayonnaise, mustard, and lemon juice.
5. Pour over the potatoes in the serving bowl and toss to coat. The potato salad can be refrigerated for up to 8 hours. Re-toss before serving and garnish with paprika if desired.

Tangerine Chipotle Chicken Wings

Serves 4 to 6
 
2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoons grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish

1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

Slow Cooker Tangerine Pudding Cake

Serves 6
 
2 cups tangerine segments
4 large eggs, separated
grated zest of one tangerine
1/3 cup tangerine juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

Pasta with English Pea Pesto

Serves 4 to 6
 
One pound fettucine cooked al dente, saving some of the hot pasta water
1 cup shelled English peas
1 garlic clove
1/4 cup packed basil leaves (or try mint)
1/4 cup pine nuts
1/4 cup grated Parmigiano Reggiano cheese, plus more for garnish
1 teaspoon grated lemon zest
1/3 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the peas, garlic, basil, pinenuts, Parmigiano and lemon zest. Pulse on and off to break up the nuts and garlic.
2. With the machine running, slowly pour in the olive oil until it forms a paste. Season with salt and pepper, toss with the hot pasta, adding more hot pasta water to make a creamy sauce.
3. Serve the pasta garnished with additional Parmigiano Reggiano cheese.

Sauteed English Peas with Pancetta

Serves 2 to 4
 
2 tablespoons extra virgin olive oil
One 1/4 inch slice pancetta, diced
1/2 cup finely chopped red torpedo onion, using the red part only
1/2 pound English peas, shelled
1/4 cup vegetable or chicken broth
Salt and pepper

1. In a skillet, heat the oil, saute the pancetta until crispy, and the fat is rendered.
2. Add the onions and saute another 2 to 3 minutes until the onion is softened.
3. Add the peas, and broth, and simmer for 5 to 10 minutes, adding more broth if the liquid evaporates.
4. When the peas are tender, season with salt and pepper, and serve.

 Stuffed Santina Potatoes with Mustard Greens

Serves 4 to 6
 
One pound Santina potatoes, scrubbed, cut in half
1/2 cup extra virgin olive oil
Salt and pepper
6 strips of bacon, cut into 1/2-inch dice
2 garlic cloves, minced
1 bunch mustard greens, tough stems removed, and finely chopped
Salt and pepper
1 cup shredded sharp cheddar cheese
Sour cream or Greek Style yogurt for garnish

1. Preheat the oven to 425 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Toss the potatoes with the oil, salt and pepper and roast for 20 minutes. Using an oven mitt, press the potatoes down, to smash them.
3. While the potatoes are roasting, fry the bacon until crispy. Add the garlic and saute 30 seconds until fragrant, add the mustard greens, and saute until wilted. Season with salt and pepper.
4. Pile the greens onto the smashed potatoes, and sprinkle with the cheese. Roast another 12 to 15 minutes until the potatoes are crispy and the cheese is golden brown. Allow to rest for 5 minutes before serving.

Miso Maple Purple Haze Carrots

Serves 4
 
1/4 cup unsalted butter
2 tablespoons vegetable oil
1/4 cup maple syrup
1 to 2 tablespoons white miso
One bunch purple haze carrots trimmed, tops removed, and cut into 1-inch pieces
2 tablespoons chopped torpedo onions for garnish

1. In a skillet, heat together the butter oil, syrup, and miso, whisking till smooth.
2. Add the carrots and simmer for 10 minutes turning frequently to coat the carrots.
3. When the carrots are tender, remove from the pan and serve garnished with some chopped torpedo onions.

Thai Guava Salad

Serves 4
 
One Thai Guava, peeled, and shredded
One mango, peeled and shredded
3 purple haze carrots, peeled and shredded
2 red torpedo onions, thinly sliced using the red part only
3 tablespoon fish sauce
1 tablespoon sugar
2 tablespoon lime juice
5 tablespoon vegetable oil
1/4 teaspoon peeled & grated fresh ginger
1 garlic clove, minced
1 Thai chili pepper finely chopped
One head butter lettuce for serving

1. In a salad bowl, combine the guava, mango, carrots, and onions.
2. In a mixing bowl, whisk together the fish sauce, sugar, lime juice, vegetable oil, ginger, garlic, and Thai chili.
3. Season with salt and pour over the shredded vegetables. Toss to coat. Serve on a bed of butter lettuce.

Thai Guava Dip

Serves 2 to 4
 
1/2 pound Thai guavas, peeled and cut into wedges
1/4 cup sugar
1/4 cup salt
2 teaspoons dried Thai chili flakes

1. Arrange the guavas on a serving platter.
2. In a small bowl, stir together the sugar, salt, and Thai chili flakes. Serve the dip in the center of the guavas.

Avocado Toast

Serves 2 to 4
 
2 slices of toasted French Batard (Bread & Cie)
1 avocado, peeled and seeded
1/4 cup finely chopped torpedo red onion, using the red part only
Few drops Cholula or Tabasco
1 to 2 teaspoons olive oil
2 tablespoons finely chopped cilantro
Season with salt and pepper
Few slices of red radish for garnish if desired

1. In a bowl, mash the avocado, add the onion, Cholula, olive oil, and cilantro.
2. Spread the mash over the toast, and garnish with a few slices of red radish.

Roasted Vegetable Guacamole

Serves 6
This recipe came from the avocado growers in San Diego County for the Taste of the NFL when the Super Bowl was played here. If you are looking for a new twist on the original, this one is delicious.
 
1 cup frozen corn kernels, defrosted or fresh cut from the cob
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
Tortilla chips for dipping

1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
3. Remove the roasted mixture from the oven and, when cool enough to handle, peel, and chop the jalapeño and squeeze the garlic from its skin.
4. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, then add the salsa, cilantro, and Tabasco, stirring until blended.
5. Taste for seasoning, transfer to a serving bowl, and spritz the surface of the dip with water, press plastic wrap onto the dip. At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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