Farmers’ Market Box June 16th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Roasted Potato Salad

Serves 4 to 6
 
1 pound masquerade potatoes, scrubbed
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup finely chopped red onion
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 teaspoons hone
Salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
  2. Toss the potatoes with olive oil to coat, salt and pepper. Roast for 20 minutes, turn, and roast another 15 minutes until the potatoes are crispy. Turn into a salad bowl.
  3. While the potatoes are roasting, whisk together the onion, vinegar, oil, mustards, and honey. Season with salt and pepper. Pour the dressing over the warm potatoes and toss to coat. Serve the potatoes at room temperature.

Salmon Cottage Pie

Serves 6
 
For the Potatoes

One pound masquerade potatoes
4 tablespoons unsalted butter
Salt and pepper

  1. Peel the potatoes and cut into 1-inch chunks.
  2. Put into water to cover, and simmer for 20 minutes until tender.
  3. Drain thoroughly, mash in the butter, salt, and pepper to taste. You should have a stiff mash.
  4. Spread the mash onto a silpat or parchment paper, in a 13-by-9-inch-ish rectangle. Cover with plastic wrap and refrigerate for at least 2 hours to firm up.

For the Pie

2 tablespoons extra virgin olive oil
1 shallot finely chopped
1 cup white wine
2 pounds salmon filet
4 tablespoons unsalted butter
2 medium carrots, diced
1 cup chopped snap peas
¼ cup all-purpose flour
1 ½ cups salmon cooking liquid
1 cup heavy cream, ½ and ½ or whole milk
¼ cup finely chopped dill weed
Salt and pepper
2 tablespoons unsalted butter, melted

  1. In a saute pan, heat the oil, saute the shallot until translucent, add the wine, and salmon filet, and simmer until the salmon is cooked through, about 10 minutes.
  2. Remove the salmon from the cooking liquid, and strain the liquid, reserving it.
  3. Remove the salmon skin, and chop the salmon into bite-sized pieces, and reserve in a large bowl.
  4. In the same skillet, melt the butter, add the carrots, and snap peas, and saute for 2 to 3 minutes.
  5. Add the flour and cook for 2 to 3 minutes. Slowly add the salmon cooking liquid and bring the mixture to a boil. Add the heavy cream, and dill, season the sauce with salt and pepper and pour over the salmon in the bowl tossing to coat.
  6. Preheat the oven to 350 degrees. Pour the salmon mixture into a 13-by-9-inch baking dish.
  7. Transfer the mashed potatoes to the top of the salmon mixture, and drizzle with the melted butter.
  8. Bake for 45 to 50 minutes, until the salmon filling is bubbling, and the potatoes are golden brown.
  9. Allow to rest for 10 minutes before serving.

Snap Pea Salad

Serves 4
 
1 pounds sugar snap peas, stems snapped off and strings removed
Salt and pepper
¼ cup finely chopped fresh mint leaves
1 small shallot, minced
1 teaspoon grated zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra virgin olive oil
¼ cup crumbled goat cheese

  1. Bring 4 quarts of salted water to a boil and add the snap peas. Cook for 2 minutes, drain thoroughly, and allow to cool.
  2. In a mixing bowl, combine the mint, shallot, zest, juice, mustard, honey, and olive oil until thickened.
  3. Pour over the cooled salad, add the goat cheese, and toss to coat. Serve at room temperature.

Layered Summer Salad with Cucumber Feta Dressing

Serves 6
 
Mixed lettuce, washed, spun dry and chopped
2 cups thinly sliced summer squash
1 cup julienned carrots
1 fennel bulb, wispy ends removed, and thinly sliced
1 cup snap peas, ends trimmed, and thinly sliced
3 Persian cucumbers, scrubbed and cut into ½-inch dice
1 ½ cups Greek style yogurt
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons finely chopped dill weed
1 cup crumbled feta cheese
Pinch red pepper flakes
Salt and pepper

  1. Arrange the lettuce, squash, carrots, fennel, and peas in a salad bowl.
  2. In a mixing bowl, whisk together the cucumbers, yogurt, lemon zest, lemon juice, garlic, dill, feta, and red pepper flakes. Season with salt and pepper.
  3. Spread the dressing over the salad, cover with plastic wrap and refrigerate for at least 4 hours.
  4. When ready to serves, toss the salad, and serve.

Carrot Breakfast Cake

Serves 8
 
¾ cup canola oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla paste or extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 cup shredded carrot
½ cup drained crushed pineapple
½ cup chopped pecans
½ cup sweetened flaked coconut

  1. Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
  4. Bake for 25 minutes.
  5. Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.

For the Crumble

½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
2s tablespoons unsalted butter, melted

  1. In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.

Swiss Chard Shakshuka

Serves 4
This is a simple breakfast/brunch dish from the Southern Mediterranean. You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving.
 
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 purple spring onions, finely chopped
6 sage leaves, finely chopped
Pinch red pepper flakes (make it hotter with a bit more if you prefer)
1 bunch rainbow chard, tough stems removed, and finely chopped
2 medium masquerade potatoes, cut into 1/2-inch dice
1/4 cup vegetable or chicken broth
1/2 cup tomato puree
Salt and pepper
4 large eggs
1 cup crumbled goat or Feta cheese

  1. In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes. Add the chard and toss in the garlic oil mixture.
  2. Add the potatoes and toss again. Saute for 5 to 6 minutes until the chard begins to soften, and the potatoes begin to color.
  3. Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes. (At this point you can cool, cover, and refrigerate overnight if desired)
  4. Preheat the oven to 400 degrees.
  5. Make 4 depressions into the vegetable mixture and slide the eggs into the depressions. Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference. 5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.

Israeli Couscous Salad with Rainbow Chard and Chickpeas

Serves 6
 
1 cup Israeli couscous
1 1/2 cups vegetable or chicken broth
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
4 carrots, cut into 1/2-inch dice
1 1/2 cups chickpeas
2 tablespoons chopped mint
2 tablespoons chopped Italian parsley
2 tablespoons lemon juice
Salt and black pepper
1/2 cup Greek yogurt
1 to 2 tablespoons extra virgin olive oil

  1. Bring the broth to a boil and simmer the couscous for 8 minutes until al dente. Drain and set aside in a large salad bowl to cool a bit.
  2. In a large skillet, heat the oil, and swirl the garlic in the oil for 30 seconds. Add the chard, and carrots and saute until the chard is wilted, and the carrots are crisp/tender. Add the chickpeas, and saute for 3 minutes.
  3. Remove from the heat and add the mint and parsley. Transfer the mixture to the couscous, toss with the lemon juice, and add salt and pepper to taste. Serve the salad garnished with Greek yogurt and a drizzle of extra virgin olive oil. Serve the salad at room temperature.

Pasta with Fava Beans and Green Onions

Serves 4
 
1 pound fava beans, shelled
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 green onions, finely chopped, using the white 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
1/2 cup grated Parmigiano Reggiano

  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 green 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, and toss with 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.

Quick summer squash bread and butter pickles

Makes 1 quart
 
1 pound very firm medium summer squash, sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
Ice
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric

  1. In a large bowl, toss the squash and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain and pat dry.
  2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
  3. Transfer the squash and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
  4. The pickles can be refrigerated in the brine for up to 1 week.

Old School Summer Squash Casserole

Serves 6 to 8
 
6 tablespoons unsalted butter
1 1/2 pounds yellow squash, sliced 1/4 inch thick
1 cup finely chopped yellow onion
1 teaspoon salt
2 large eggs
1 cup sour cream
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded Gruyere cheese
1/2 cup mayonnaise
2 teaspoons chopped fresh thyme
1/2 teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1/4 cup grated Parmigiano Reggiano cheese

  1. Preheat oven to 350°, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Melt 3 tablespoons of the butter in a large skillet over medium-high.
  3. Add squash, onion, and 1/2 teaspoon of the salt; saute until the squash is just crisp/tender and liquid has evaporated. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
  4. Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1/2 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into prepared baking dish.
  5. Melt the remaining butter and stir into the crackers and Parmigiano Reggiano cheese. Sprinkle over the top of the casserole, bake for 20 to 30 minutes until the casserole is bubbling and golden brown.

Blood Orange, Fennel Salad

Serves 4
 
1 bunch mixed lettuces, washed, spun dry and chopped
1 fennel bulb, wispy ends removed, thinly sliced
2 blood oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper

  1. Arrange the lettuce, fennel, and oranges on a serving platter.
  2. In a small bowl, whisk together the lime juice, cumin, honey, mustard, and oil. Season with salt and pepper.
  3. Drizzle over the salad and serve.

Vanilla Blood Orange Panna Cotta

Serves 6
 
2 teaspoons unflavored gelatin
1/4 cup blood orange juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream

  1. Sprinkle the gelatin over orange juice. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved.
  3. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.

Small Batch Apricot Jam

Makes 2 cups
 
1 pound ripe but firm apricots, pitted and cut into ½-inch pieces
1 ¼ cups sugar
1/4 cup water
2 tablespoons lemon juice

  1. In a Dutch oven, combine the ingredients, bring to a boil, and simmer until the mixture reaches 220 degrees on a candy thermometer.
  2. Transfer to a sterilized 1 quart jar, seal, cool and refrigerate. The jam will keep in the refrigerator for up to 1 month.

Chicken with Roasted Apricots

Serves 4 to 6
 
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
4 teaspoons honey
1 pound apricots, halved, and pitted
1 pound boneless skinless chicken breasts
 Salt and freshly ground pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil

  1. Preheat the oven to 400 degrees. In an oven proof skillet, heat together the ginger, cinnamon, butter, and honey.
  2. Lay the apricot halves cut side down in the mixture and roast for 20 to 25 minutes until the apricots are softened, and beginning to show some char.
  3. While the apricots are roasting, pound the chicken to an even thickness, sprinkle with salt and pepper, dredge in the flour, dusting off any excess.
  4. In a large skillet, heat the butter and oil and saute the chicken on both sides, until golden brown.
  5. Transfer the roasted apricots to the skillet, and saute another 2 to 3 minutes, until the chicken is cooked through. Serve over orzo or rice.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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