Farmers’ Market Box July 7th, 2022

This week’s local produce and featured farms:

• Mango Nectarines – Scott Farms
• Torpedo Red Onions – Tutti Frutti Farms
• Indian Eggplant – Her Produce
• Magda Summer Squash – Tutti Frutti Farms
• Spinach – Tamai Farms
• Purple Majesty Potatoes – Weiser Family Farms
• Purple Cosmic Carrots – JR Organics
• Asian Delight Bok Choy – Paradise Found

Farmer’s Choice

• Tarocco Blood Oranges – Rancho Del Sol
• Meiwa Kumquats – Good Hill Farms

Farmers’ Market Box Recipes:

Spinach Salad with Nectarines and Buratta

Serves 4

1 pound mango nectarines, halved and pitted
Raw sugar
1 bunch spinach, tough stems removed, washed, and spun dry
1 torpedo red onion, thinly sliced using the red part only
¼ cup mango nectar
¼ cup rice vinegar
2 tablespoons Dijon mustard
2 tablespoon honey or agave
½ cup vegetable oil
Salt and pepper
8 ounces buratta, cut into pieces

1. Preheat the grill or a grill pan. Dip the cut side of the nectarines into the sugar, and grill cut side down until the nectarines are softened. Remove from the grill and set aside.
2. Put the spinach and red onion into a salad bowl.
3. In a small bowl, whisk together the nectar, vinegar, mustard, honey, and vegetable oil. Season with salt and pepper. Toss with the spinach and plate the salad.
4. Top with a nectarine half, and some of the buratta in the nectarine half. Drizzle with the remaining dressing and serve.

Mango Nectarine Tart

Serves 6

1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 nectarines, pitted, and thinly sliced
1/2 cup apricot or peach 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.

Indian Eggplant Bacon

Serves 4

1/2 pound Indian eggplant, stem end removed, scrubbed
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with parchment.
2. Slice the eggplant into 1/4-inch thick lengthwise slices.
3. In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
4. Arrange the eggplant on the parchment, and brush with the liquid.
5. Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
6. Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.

Grilled Vegetables with Herb Vinaigrette

Serves 4 to 6

1/2 pound Indian eggplant, stem and root ends trimmed, cut into 1/2-inch rounds
1 pound zucchini, stem and root ends trimmed, cut into 1/2-inch long slices
3 red torpedo onions, root end removed, and cut in half lengthwise
2/3 cup extra virgin olive oil
Salt and pepper

1. Prepare barbecue (medium heat). Arrange vegetable slices on baking sheet.
2. Brush both sides with oil and sprinkle with salt and pepper.
3. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Arrange the slices on a serving platter. Drizzle with your favorite dressing or the lemon vinaigrette.

Lemon Vinaigrette

1 garlic clove
2 teaspoons lemon zest
2 tablespoons finely chopped onion or shallot
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
Pinch of crushed red pepper
Salt and freshly ground black pepper

1. In a food processor or blender, combine the ingredients, and process/blend until smooth. Season with salt and pepper.
2. Cover and refrigerate for at least 4 hours before serving. The dressing will keep in the refrigerator for up to 1 week. It’s great as a drizzle over grilled meats, poultry, and vegetables.

Roasted Indian Eggplant

Serves 4

1/2 pound Indian eggplant, stem end removed and cut into 1/2-inch dice
Salt and pepper
1/4 cup vegetable oil
2 red torpedo onions, finely chopped
2 garlic cloves, finely chopped
½ teaspoon turmeric
2 teaspoons garam masala
2 tablespoons thinly sliced jalapeno (discard seeds for less heat)
2 cups chopped tomatoes
1 teaspoon salt
½ cup chopped cilantro
2 tablespoons lime juice
1/2 cup plain yogurt for garnish

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Combine the eggplant with salt, pepper and 2 tablespoons of vegetable oil, tossing to coat. Roast for 15 to 20 minutes, until the eggplant is softened, and beginning to brown a bit.
3. In a large skillet, heat the remaining oil, add the onion, garlic, turmeric, garam masala and jalapeno, sautéing until the onion begins to soften.
4. Add the tomatoes, and the roasted eggplant, simmering until the mixture is a jammy consistency, about 10 minutes.
5. Season with salt, stir in the cilantro and lime juice, and simmer another 1 minute. Serve hot, or at room temperature garnished with plain yogurt if desired. Serve over rice for a main dish, or with Naan bread as a starter.

Smashed Roasted Purple Majesty Potatoes

Serves 4

You can dress these up by topping with crumbled goat cheese, sharp cheddar, Provolone, or Asiago.

1 pound purple majesty potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
(Your choice of dried herbs)
1 cup your choice of cheese if desired

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
2. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until the potatoes are tender. Allow to cool for 10 to 15 minutes.
3. Combine the oil, salt, and pepper, and pour half of it onto the baking sheet. If you are using herbs, add them to the oil at this point.
4. Take a potato, place it onto the baking sheet and using an oven mitt, press down on the potato to flatten it. Repeat with the remaining potatoes. Brush the potatoes with the remaining oil, and sprinkle with cheese if using.
5. Roast the potatoes for 20 to 30 minutes until crispy on the edges, and the cheese (if using) has melted and bubbled.

Nicoise Style Purple Potato Salad

Serves 6

1 pound purple potatoes, scrubbed
1/2 cup finely chopped red torpedo onion using the red and tender green parts
2 ribs celery, finely chopped including the leaves
¼ cup capers, drained
¼ cup white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until the potatoes are tender. Allow the potatoes to cool slightly, then cut into bite-sized pieces, and transfer to a bowl. Add the onion, celery, and capers to the potatoes.
2. In a small bowl, whisk together the vinegar, mustard, parsley, and oil. Season with salt and pepper.
3. Pour over the warm potatoes and toss to coat. Serve at room temperature.

Summer Squash Provencal

Serves 6

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 sweet yellow onion, thinly sliced
1 pound Magda summer squash, stem and root ends removed, and thinly sliced
2 cups chopped cherry tomatoes
1 teaspoons herbs de Provence
Salt and pepper
4 large eggs
2 cups shredded Gruyere cheese

1. Preheat the oven to 350 degrees.
2. In a large ovenproof skillet, heat the oil, and sauté the garlic and onion until the onion is soften. Add the squash, tomatoes, and herbs de Provence, season with salt and pepper and simmer until the mixture has thickened.
3. In a bowl, whisk together the eggs, and pour over the squash mixture.
4. Sprinkle with the cheese and bake for 30 to 45 minutes until the eggs are set.
5. Remove from the oven and allow to rest for 10 minutes before cutting into wedges.

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 sauté for 30 seconds, until fragrant.
2. Add the bok choy, and sauté 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.

Braised Salmon with Bok Choy

Serves 4 to 6

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch bok choy, root end trimmed, cut into 1/2-inch ribbons
1/2 cup soy sauce
2 tablespoons sesame oil
1/4 cup Mirin
2 pound salmon filets
2 tablespoons sesame seeds

1. In a large skillet, heat the oil, sauté the garlic and ginger for 30 seconds, add the bok choy, and toss with the ginger/garlic oil.
2. Add the soy, sesame oil and Mirin, and toss together.
3. Top the bok choy with the salmon filets. Spoon some of the sauce over the salmon, cover and braise the salmon for 10 minutes, spooning some of the sauce over the salmon. Serve the salmon over the bok choy garnished with sesame seeds.

Cold Sesame Noodle Salad with Bok Choy

Serves 6

This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
2 cups julienne Magda summer squash
One bunch bok choy, root end removed, and chopped into bite-sized pieces
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar
3 cups shredded chicken
4 red torpedo onions (red and tender green parts), thinly sliced on the diagonal
4 medium-size purple cosmic carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

1. Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
2. In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
3. Add the summer squash and stir fry for 2 to 3 minutes. Transfer to the bowl with the linguine. Add the bok choy to the wok and stir fry until it is wilted. Transfer to the salad bowl.
4. In a food processor or blender, combine the remaining oil, sesame oil, peanut butter, vinegar, Siracha and sugar.
5. Blend until smooth. Pour over the noodles, squash and bok choy. Add the chicken, onions, and carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Purple Carrot Muffins

Makes 12

¼ cup toasted sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated purple carrots
1/2 cup chopped oranges or tangerines

1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Blood Orange Upside Down Cake with Whipped Cream

Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Orange Bars

Makes about 12

1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup blood orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar

1. Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
2. In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
3. In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
4. Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar.

Panna Cotta with Prosecco Kumquat Sauce

Serves 6

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded

1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil.
2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
3. Serve over ice cream, cake, or panna cotta.

Vanilla Panna Cotta

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.

Arugula Salad with Kumquat Vinaigrette

Serves 4

For the Dressing

1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper

1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
2. The dressing will keep in the refrigerator for up to 5 days.

For the Salad and to Finish

1 bunch arugula, washed, spun dry and chopped
1 cup kumquats, washed in cold water, thinly sliced, seeds removed
Kumquat salad dressing (see preceding recipe)
1/2 cup crumbled goat cheese

1. In a salad bowl, combine the arugula and kumquats.
2. Dress the salad with some of the kumquat dressing and plate the salad.
3. Garnish with a few crumbles of goat cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest