Farmers’ Market Box June 2nd, 2022

June 1, 2022 0 Comments

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Fava Bean and Pecorino Salad

Serves 4 to 6
1 pound fresh fava beans, shelled (you should have 3 to 4 cups of beans)
4 ounces pecorino cheese, cut into 1/4-inch cubes
Freshly ground black pepper
Grated zest of 1 lemon
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice

  1. Bring 4 quarts of water to a boil, and blanche the beans for 2 minutes. Rinse with cold water and drain. Remove the outer casing of the bean: fresh beans won’t have the filmy covering that older beans may have. Put the shelled beans into a bowl.
  2. Add the pecorino, pepper, and lemon zest. Toss together. When ready to serve, pour the oil and lemon juice over the salad and toss to combine. Taste for seasoning and adjust using salt. Serve at room temperature.

Pasta with Fava Beans and Pecorino

Serves 4
1 pound fava beans, shelled
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 red torpedo onions, finely chopped, using the red and tender green parts
1 cup fresh peas
1 pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water
Salt and pepper
1/4 cup finely chopped mint
1/4 cup finely chopped Italian parsley
1/2 cup grated Pecorino Romano cheese

  1. Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.
  2. In a small skillet, heat the oil and butter, add the onions, and saute 1 minute. Add the fava beans, and peas, and saute for 2 to 3 minutes.
  3. Drain the pasta, add to the skillet, toss with the mint, parsley and 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Mashed Golden Turnips with Caramelized Onion

Serves 4 to 6
1 pound golden turnips, tops removed, peeled, and cut into 1-inch pieces
½ cup heavy cream
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
½ teaspoon dried thyme leaves
1 cup thinly sliced red torpedo onion, using the red and tender green parts
Salt and pepper
¼ cup finely chopped Italian parsley

  1. Put the turnips into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain thoroughly.
  2. While the turnips are cooking, heat the butter and oil in a large skillet. Add the thyme and onions, and saute till the onions are caramelized. Add the cream to the skillet, then add the turnips and mash them together with the onions and cream. Season with salt and pepper, and garnish with Italian parsley.

Spinach Salad with Soy Tangerine Vinaigrette

Serves 4
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup tangerine juice
2 tablespoons rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 bunch spinach, washed, spun dry and chopped
1/4 cup thinly sliced torpedo red onion
3 tangerines, peeled and separated into segments

  1. In a bowl, whisk together the oil, soy sauce, tangerine juice, vinegar, sugar, ginger, and garlic. Refrigerate for up to 5 days.
  2. In a salad bowl, combine the spinach, onion, and tangerines.
  3. Toss with some of the dressing and serve.

Chicken Florentine

Serves 6


2 tablespoons unsalted butter (or olive oil)
1 garlic clove, minced
1 pound spinach washed, spun dry and chopped
Salt and pepper
1/4 teaspoon ground nutmeg

  1. In a large skillet, heat the butter, saute the garlic for 1 minute, add the spinach and cook until wilted. Season with salt, pepper, and nutmeg.
  2. Coat the inside of a 9 inch baking dish with non-stick cooking spray and spread the spinach into the bottom of the pan. Set aside.

For the Chicken

2 tablespoons unsalted butter or olive oil
4 chicken breasts, cut into bite sized pieces (you need about 6 cups of chicken—so if you have leftover rotisserie chicken, omit this step, and just cut up the chicken meat)
Salt and pepper

  1. Wipe out the skillet and melt the butter. Add the chicken and cook until the chicken is almost cooked through—it may still be light pink in the middle—it will continue to cook in the oven. Remove to a colander set over a bowl and set aside.

For the Sauce

4 tablespoons unsalted butter
One torpedo red onion, finely chopped using the red and tender green part
1/3 cup all-purpose flour
2 1/2 cups chicken broth
Any accumulated juices from the chicken
1/2 to 1 cup heavy cream
1 1/2 cups shredded Gruyere or Jarlsberg cheese

  1. In a Dutch oven, or a large saucepan, heat the butter, saute the shallot for 2 to 3 minutes, until softened.
  2. Add the flour and cook stirring with a whisk for 2 to 3 minutes.
  3. Add the chicken broth and whisk until the mixture comes to a boil.
  4. Add any accumulated juices from the chicken.
  5. Add the heavy cream and remove from the heat. Add the cheese, if the sauce is really thick, add more broth or cream. Taste for seasoning and add salt or pepper.
  6. Add the chicken back into the sauce and spread on top of the spinach.
  7. Sprinkle with the remaining cheese. At this point, you can cool, cover, and refrigerate for up to 2 days—this also freezes well for about 2 months.

Lamb Stuffed Summer Squash

Serves 4 to 6
For the Squash

1 pound assorted summer squash, stem ends removed, and cut in half lengthwise
Salt and pepper

  1. Arrange the squash in steamer and steam for 4 to 5 minutes until just tender. (You can also microwave the squash for 2 to 3 minutes)
  2. When cool enough to handle using a grapefruit spoon, remove the flesh, leaving a 1/2-inch around the outside. Chop the flesh and arrange the squash in a 13-by-9-inch baking dish.

For the Filling and Assembly

2 tablespoons extra virgin olive oil
Summer squash flesh (see above)
½ cup finely chopped red torpedo onion, using the white and tender green parts
1 pound ground lamb
1 teaspoon Zatar seasoning (see note)
1 cup crumbled feta cheese

  1. Preheat the oven to 350 degrees.
  2. In a skillet, heat the oil, add the squash flesh and onion, sauteing until the onion is translucent.
  3. Add the lamb and zaatar and saute until the lamb is no longer pink. Drain off any fat from the pan.
  4. Re-stuff the squash with lamb mixture, top with feta, and bake for 20 to 25 minutes until the cheese is melted, and the squash is heated through.

Cook’s Note: Zatar seasoning is a combination of the following:  dried oregano, thyme, and/or marjoram, with sumac and toasted sesame seeds.

Skillet Summer Squash and Tomatoes with Feta

Serves 6
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup thinly sliced torpedo onions
4 cups finely diced summer squash
2 cups chopped cherry tomatoes
1/2 cup red wine
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped mint
Salt and pepper
1 cup crumbled feta cheese

  1. In a large skillet, heat the oil, add the garlic and onions and saute 2 to 3 minutes until the onions are softened.
  2. Add the summer squash and saute for about 4 minutes, until they begin to color.
  3. Add the tomatoes, red wine, parsley, and mint. Simmer for 20 to 25 minutes, stirring occasionally.
  4. Season with salt and pepper, garnish with the feta and serve.

Cook’s Note: This is a great dish served with any grilled meats, poultry, or seafood, it can be made ahead, and served warm, or at room temperature.

Steak and Potato Salad with Horseradish Dressing

Serves 4 to 6
Creamy Horseradish Dressing

2/3 cup vegetable oil
1/2 cup sour cream
1/4 cup red wine vinegar
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce
2 teaspoons sweet paprika

  1. In a bowl, whisk together the ingredients, taste for seasoning and adjust using salt and pepper.


1 pound Masquerade potatoes
1/4 cup finely chopped red torpedo onion
1 bunch lettuce, washed, spun dry, and chopped
One 1-pound flank steak, trimmed of any fat, grilled, or broiled cooked medium -rare cooled, and sliced against the grain into 1/2-inch-thick slices (about 4 cups meat)

  1. To make the salad, cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain, let cool a bit, and refrigerate until cold.
  2. Cut the potatoes into bite-size pieces, and transfer to a large salad bowl.
  3. Add the onion and about 3 tablespoons of the dressing, stirring to blend
  4. In a large salad bowl, toss the greens with some of the dressing, adding more dressing if needed.
  5. Spread the potatoes salad over the greens mixture, top with the steak, and serve any additional dressing on the side.

Warm Potato Salad with Kielbasa

Serves 4 to 6
1 tablespoon olive oil
1/2 pound kielbasa, cut into 1/2-inch chunks
1/2 cup chopped red torpedo onions
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/2 cup chicken broth
1 pound masquerade potatoes
1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup chopped fresh parsley for garnish

  1. In a medium-size skillet over medium heat, heat the olive oil, then cook the kielbasa until it renders some fat and begins to turn brown.
  2. Add the onions and cook, stirring, until translucent, 4 to 5 minutes.
  3. Stir in the brown sugar and mustard and bring to a boil, 30 to 45 seconds.
  4. Stir in the vinegar and bring return back to a boil.
  5. Stir in the broth, return to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
  6. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain and, using, an oven mitt to hold the potatoes, cut them into bite-size pieces, transferring them to a large salad bowl. Sprinkle with the salt and pepper.
  7. Pour over the hot dressing over the warm potatoes, stirring gently to coat. Taste for salt and pepper and add more if necessary. Garnish with the parsley and serve warm or at room temperature.

Bistro Carrot Salad

Serves 4 to 6
1 pound Nantes carrots, coarsely shredded
1/2 cup finely chopped torpedo onions, using the red and tender green parts
3 tangerines, peeled, separated into segments, and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

  1. In a bowl, combine the carrots, scallions, and tangerines.
  2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
  3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Salad with Blue Cheese Dressing

Serves 2 to 4
One bunch lettuce, washed, spun dry and chopped
1 torpedo onion, thinly sliced
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 1/4 cups crumbled blue cheese

  1. Arrange the lettuce and onions on salad plates.
  2. In a bowl, whisk together the mayonnaise, sour crema, vinegar, lemon juice Worcestershire, Dijon, pepper, and blue cheese. Season with salt and pepper if needed. Drizzle over the salads.
  3. Any leftover dressing can be covered and refrigerated for up to 1 week. Use as a dip for chips/veggies, or as a topping for potatoes.

Savory Aprium Tart

Serves 4 to 6
This recipes works with other stone fruits, nectarines and plums are a favorite at my house.
One sheet frozen puff pastry, defrosted
3 tablespoons unsalted butter
1 cup thinly sliced red torpedo onions, using the red and tender green parts
2 teaspoon fresh thyme leaves, chopped
One 5.5-ounce container Boursin cheese, softened
4 apriums, halved, pitted, and thinly sliced
Apricot jam

  1. Preheat the oven to 400 degrees. Put the puff pastry on a baking sheet lined with foil, parchment, or silicone. Prick the pastry all over with the tines of a fork.
  2. Bake for 5 minutes. Cool.
  3. In a skillet, melt the butter, and saute the onions and thyme until they are translucent.
  4. When the pastry is cooled, spread with the cheese. Spread the cooled onions over the cheese, then arrange the apriums in a decorative pattern over the onions.
  5. Brush the apriums with the jam and bake again for 20 minutes, until the crust is golden, and the jam is bubbling.
  6. Let the pastry rest for 10 minutes, then cut into wedges or squares. The tart is best served at room temperature.

Aprium Cobbler

Serves 4
This cobbler recipes works for any stone fruit that you would like to use, peaches, plums, nectarines, etc.
For the Cobbler Topping

2 tablespoons raw sugar
2 teaspoons finely grated tangerine zest
1 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 Tablespoons cold unsalted butter, cut into 5 pieces
1/3 cup finely ground cornmeal
1/2 cup buttermilk
1 teaspoon vanilla paste or extract

  1. In a small bowl, mix together the raw sugar and zest.  Set aside.
  2. In a food processor or with a pastry blender, combine the flour, sugar, baking powder, salt, butter, and cornmeal. Pulse on and off till the mixture resembles small peas. Transfer to a bowl and stir in the buttermilk until the mixture begins to form soft clumps. Cover and refrigerate

For the filling

2 tablespoons unsalted butter
1/2 cup granulated sugar
1 tablespoons cornstarch
1/2 teaspoon ground nutmeg
Pinch salt
1/4 cup fresh tangerine juice
1 pound apriums, halved, pitted, and cut into 1/2-inch-thick slices
Preheat the oven to 375 degrees.

  1. Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, nutmeg, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the juice and bring to a boil.
  2. Add the apriums and cook, stirring gently, until just barely tender, about 3 minutes. Remove from the heat.
  3. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. Distribute the tangerine-sugar evenly over the biscuits.
  4. Bake until the filling is bubbling, and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving with vanilla ice cream or unsweetened whipped cream.

Thai Guava Salad

Serves 4
1 Thai guava, shredded
1 firm mango, peeled and shredded
2 Nantes carrots, scraped and shredded
2 red torpedo onions using the red part only
3 tablespoons fish sauce
1 tablespoon honey
2 tablespoons lime juice
1 Thai red chili, seeded and finely chopped
1/4 tsp ginger, peeled and grated
1 clove garlic, minced
1/3 cup vegetable oil
2 tablespoons finely chopped cilantro for garnish
2 tablespoons finely chopped mint for garnish

  1. In a salad bowl, combine the guava, mano and carrots. Add the onion and toss together.
  2. In a medium bowl whisk together the fish sauce, honey, lime juice, canola oil, ginger, garlic, Thai chili pepper, and lime rind. Then whisk in the oil.
  3. Pour the salad dressing over the salad, toss the salad and garnish with chopped cilantro and mint.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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