Farmers’ Market Box June 23rd, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Roasted Gold Bar Squash with Sauce Vierge

Serves 6
 
One pound gold bar squash, scrubbed
salt
1/3 cup extra virgin olive oil
2 cups chopped ripe tomatoes
2 garlic cloves, minced
1/3 cup finely chopped red torpedo onion using the red and tender green parts
5 tablespoons roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, cilantro)
1/2 cup extra-virgin olive oil (or to taste)
2 tablespoons lemon juice
Salt and freshly ground pepper  

  1. Halve the squash lengthwise and score the flesh in a crosshatch pattern so that the salt can penetrate it.
  2. Sprinkle the salt onto the scored side of the squash from a height that allows it to evenly distribute.
  3. Leave the squash for 10–15 minutes so that salt has time to draw out moisture.
  4. Pat the squash dry.
  5. Preheat oven to 400 degrees. Heat the oil in an ovenproof 12-inch fry pan, add the zucchini flesh side down in the oil, adjust the heat to allow the squash to sear and caramelize without burning.
  6. Cook about 5 minutes, place the pan in the oven to roast for 20 to 25 minutes or until the squash are completely soft. Transfer squash to paper towel–lined plate to blot excess oil.
  7. Arrange the squash on a serving platter.
  8. While the squash is roasting, in a mixing bowl, combine the tomatoes, garlic, onion, herbs, ½ cup olive oil, lemon juice, salt and pepper. Taste for seasoning and adjust using more lemon juice and/or salt and pepper.
  9. Top the roasted squash with the sauce and serve at room temperature.
  10. Cook’s Note: Sauce Vierge is popular in France during the summer when cooked sauces would be too heavy. Serve this versatile sauce over vegetables, chicken, seafood (salmon and sea bass are great) and lamb.

Confetti Pasta Salad with Spinach Dressing

Serves 4 to 6
 
One pound farfalle, or other shaped pasta, cooked 2 minutes short of al dente (the dressing will further cook the pasta as it sits)
2 cup finely diced gold bar squash
½ cup finely chopped red torpedo onion, using the red and tender green parts
2 cups diced rainbow carrots
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 bunch spinach, washed and spun dry
2 garlic cloves
4 basil leaves
½ cup grated Parmigiano Reggiano
Salt and a few drops Tabasco

  1. In a salad bowl, combine the cooled pasta, squash, onion, and carrots.
  2. In a food processor or blender, combine the vinegar, oil, spinach, garlic, basil, and Parmigiano.
  3. Puree the mixture until smooth. Taste for seasoning and correct using salt and Tabasco.
  4. Pour over the pasta and vegetables and toss to coat. Cover and refrigerated for at least 4 hours before serving. The salad can be kept refrigerated for up to 2 days.

Spinach Salad with Soy Tangerine Vinaigrette

Serves 4
 
One bunch spinach, washed, spun dry, tough stems removed, and chopped
1 torpedo onion, thinly sliced using the red part only
3 tangerines, peeled, and segmented
1/2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons tangerine juice
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

  1. Put the spinach, onion, and tangerines into a salad bowl.
  2. Whisk together the dressing ingredients in a small bowl until blended.
  3. Toss the dressing with the spinach and tangerines and serve.

Spinach and Ricotta Pie

Serves 6
 
2 tablespoons unsalted butter
3 garlic cloves, minced
1 bunch Bloomsdale spinach, washed, spun dry and chopped
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper to taste or Tabasco
2 cups whole milk ricotta, well drained
3 large eggs, beaten
1 cup shredded whole milk mozzarella
1 cup freshly grated Parmigiano Reggiano
1 package puff pastry, thawed, but kept chilled
1/2 cup flour for rolling
One large egg mixed with 2 tablespoons heavy cream

  1. Preheat the oven to 400 degrees and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
  2. In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the spinach, sauté until the spinach is wilted and season with salt, nutmeg, and pepper.
  3. Cool slightly and put into a large mixing bowl. Add the ricotta, eggs, mozzarella, and the Parmigiano. Season with additional salt and pepper if needed.
  4. Roll out both pieces of the puff pastry into a 14-inch square.
  5. Drape one of the pieces over the spring form pan and fill with the spinach filling.
  6. Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
  7. Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie) 
  8. Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, not microwave.

Miso Glazed Eggplant

Serves 4
 
3 tablespoons miso paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
1 pound Chinese eggplant, stem ends removed, and quartered lengthwise
2 tablespoons toasted sesame seeds

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
  2. In a bowl, whisk together the miso, brown sugar, vinegar, soy, garlic, and ginger.
  3. Add the eggplant to the bowl and stir to coat.
  4. Spread the eggplant and any excess marinade onto the baking sheet and roast for 10 to 12 minutes, until the eggplant is golden brown and tender.
  5. Remove from the oven, transfer to a serving bowl, and sprinkle with sesame seeds. Serve warm or at room temperature.

Braised Chinese Eggplant with Ground Pork

Serves 4 to 6
 
1 teaspoon salt
¾ pound Chinese eggplant, diced
8 ounces ground pork
2 teaspoons rice wine
¼ teaspoon ground white pepper
2 teaspoon sauce
½ teaspoon sesame oil
½ teaspoon cornstarch
½ pound linguine
4 tablespoons oil
1 cup diced rainbow carrots
2 red torpedo onions, thinly sliced using the red part only
1 tablespoon grated ginger
3 garlic cloves, minced
1 teaspoon dark soy sauce
2 tablespoon oyster sauce
2 cups chicken or vegetable broth
¼ cup chopped cilantro

  1. Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant in the salt water for 15 minutes. After 15 minutes, drain the eggplant, and use your hands or a clean dish towel to squeeze the water out of it. Set aside.
  2. In a separate bowl, mix the ground pork with 2 teaspoons rice wine, ¼ teaspoon ground white pepper, 2 teaspoons light soy sauce, ½ teaspoon sesame oil, ½ teaspoon cornstarch, and 2 teaspoons water. Marinate for 15-20 minutes.
  3. Cook the linguine according to the package instructions. Drain, and set aside.
  4. Heat 1 tablespoon of oil in a large skillet or wok over medium heat and cook the carrots and onion for about a minute. Transfer to a dish and set aside.
  5. Next, heat 3 tablespoons of oil in the wok over low heat. Cook the ginger and garlic for about a minute. Then add the pork and turn up the heat. When the pork is browned, add the eggplant, and stir-fry everything together thoroughly.
  6. Cook for a couple of minutes before adding 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoon oyster sauce, and 2 cups chicken broth.
  7. Mix everything together well, cover, and simmer for 15 minutes over medium heat, or until the eggplant is tender. At this point in the cooking process, there should be plenty of sauce in the wok. The starch from the spaghetti or noodles will help thicken it.
  8. Lastly, add the carrots, cooked noodles, and chopped cilantro to the wok. Mix everything well, add salt to taste, and serve immediately.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6
 
3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finally chopped using the white and tender green parts

  1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
  2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
  3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
  4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

Soy Glazed Baby Bok Choy

Serves 2 to 4
 
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch bok choy, root end trimmed, and cut into 1-inch ribbons
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish

  1. In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
  2. Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.
  3. Serve warm sprinkled with sesame seeds and drizzled with sesame oil.

Tangerine Cheesecake Squares

Serves 6 to 8
 
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded tangerine peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
Satsuma tangerine segments

  1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
  2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
  3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
  4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
  5. Use the tangerine segments to decorate each square.
  6. Bring the squares to room temperature before serving.

Lemon Chicken Oreganata

Serves 12
The chicken can be cooked the day before and either reheated or served at room temperature.
 
5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts, or wings) or two 2 1/2-3 pound cut up fryers
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh lemon juice
2 tablespoons red wine vinegar
8 cloves minced garlic
1 tablespoon dried oregano

  1. Preheat the broiler for 10 minutes. Line a sheet pan with aluminum foil and place a rack in the sheet pan.
  2. Wash the chicken in cold water and drain in a colander. Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
  3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
  4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, vinegar, garlic, and oregano, until blended.
  5. Turn off the broiler and turn the oven temperature to 400 degrees. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

Atlantic Beach Pie

Makes one 8-inch pie
This is a pie from the beaches of North Carolina, which combines sweet and salty, two of my favorite things. The original combined key lime and lemon juices, this one is delicious with lemons, and I’ve even made it with Ruby grapefruit, oranges, or tangerines.
 
For the crust
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar

  1. Preheat oven to 350° F.
  2. Using a food processor crush the saltines and put into a bowl.
  3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
  4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

For the filling
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
2 cups heavy cream, whipped stiffly
Coarse sea salt, for garnish

  1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the lemon juice.
  2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
  3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

Cook’s Note:  Double the recipe and bake in a 13-by-9-inch baking dish.

Salmon Cakes with Lemon Dill Velouté

Serves 6
This is a great dish to use up leftover grilled fish; try this with halibut, cod, or other white fishes.
 
Salmon Cakes
 
3 cups poached salmon, flaked
¼ cup finely chopped chives
1 teaspoon Old Bay seasoning
¼ teaspoon Tabasco
½ cup mayonnaise
½ cup fresh breadcrumbs
1 large egg, lightly beaten
¼ teaspoon Dijon mustard
½ cup unsalted butter
¼ cup canola oil

  1. In a mixing bowl, combine the salmon, chives, Old Bay seasoning, Tabasco, mayonnaise, breadcrumbs, egg, and Dijon mustard, folding the ingredients to blend. Form the mixture into 6 cakes (each 3” in diameter). Cover and refrigerate the cakes for at least 2 hours or up to 24 hours.
  2. In a large skillet, melt the butter with the oil, and sauté the salmon cakes for 4 minutes on each side, or until golden brown. Drain the cakes on paper towels.

Lemon Dill Velouté Sauce
Makes 3 cups
 
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
1 lemon, grated zest of
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt to taste
Pepper to taste

  1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, continue to whisk the flour mixture for at least 2 to 3 minutes more.
  2. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
  3. Stir in the cream, zest, lemon juice, and dill, and season with salt and pepper if necessary.
  4. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

Purple Majesty Smashed Potatoes with Caesar Cream

Serves 6
 
1 pound purple majesty potatoes, scrubbed
½ cup extra virgin olive oil
Salt and pepper
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Freshly ground black pepper
¼ cup grated Parmigiano Reggiano

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes, until a paring knife goes into the potatoes easily. Drain thoroughly.
  2. While the potatoes are boiling, preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
  3. Pour the oil onto the baking sheet. When the potatoes have a cooled for 10 minutes, using an oven mitt, smash them onto the baking sheet to flatten them. Turn them oven to coat in the oil.
  4. Roast the potatoes for 20 minutes, until crispy around the edges.
  5. Remove from the oven, transfer to a serving platter, sprinkle with salt and pepper.
  6. While the potatoes are roasting, whisk together the sour cream, mayonnaise, Worcestershire, garlic, and pepper. Drizzle the dressing over the warm potatoes, sprinkle with the Parmigiano and serve warm.

Purple Potato Spanish Tortilla

Serves 6
Spanish chorizo is similar to Italian Soppressata, it is dry cured like a salami, quite different from Mexican chorizo.
 
12 large eggs
⅓ cup whole milk
Salt
1 tablespoon extra-virgin olive oil
1 pound purple majesty potatoes, peeled and cut into 1/2-inch pieces
¼ teaspoon ground cumin
6 ounces Spanish-style chorizo sausage, cut into 1/4-inch pieces
3 tablespoons water
1 teaspoon sherry vinegar
½ cup chopped fresh cilantro

  1. Preheat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined.
  2. Heat oil in a 12-inch oven safe nonstick skillet over medium-high heat until shimmering.
  3. Add potatoes, cumin, and 1/4 teaspoon salt; cook, stirring frequently, until half of potatoes are lightly browned, 8 to 10 minutes.
  4. Add chorizo, water, and vinegar; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer.
  5. Add cilantro and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds.
  6. Smooth the eggs into even layer and cook, without stirring, for 30 seconds.
  7. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes.
  8. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Lemon Cucumber Dip

Makes about 4 cups
 
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese

  1. In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.

Grilled Nectarine Salad

Serves 4
 
½ pound yellow nectarines, cut in half and pitted
Raw sugar
One bunch spinach, washed, spun dry and tough stems removed
1/4 cup extra virgin olive oil
Salt and pepper
8 ounce buratta
¼ cup aged balsamic vinegar

  1. Preheat the grill or a grill pan.
  2. Dip the cut edge of the nectarine into the raw sugar and grill sugar side down until the nectarines are soft.
  3. Remove from the grill and keep warm.
  4. Put the spinach into a bowl, and toss with the olive oil, seasoning with salt and pepper.
  5. Plate the spinach.
  6. Top the spinach with a warm nectarine half, cut the buratta, and put a piece into each grilled nectarine half.
  7. Drizzle with balsamic vinegar and serve.

Nectarine Tart

Serves 6
 
1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

  1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
  2. Spread the mixture into the prepared pie crust.
  3. Arrange the nectarines on top of the mascarpone.
  4. Warm the jam and brush it over the nectarines to seal the fruit.
  5. Refrigerate the pie for 2 hours. Serve cold.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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