Farmers’ Market Box July 28th, 2022

This week’s local produce and featured farms:

• Yellow Wax Beans – JR Organics
• White Corn – Black Sheep Produce
• Gold Nugget Tangerine – Rancho Del Sol
• Rainbow Swiss Chard – Tamai Farms
• Mixed Summer Squash – Black Sheep Produce
• Flashy Trout Romaine Lettuce – Paradise Found
• Broccoli – Suncoast Farms
• American Eggplant – Her Produce

Farmer’s Choice

• Red Dragon Fruit – Nicholas Boldt Farms
• Jimmy Nardello Chile Peppers – Country Rhodes Farm

Farmers’ Market Box Recipes:

Street Corn Pasta Salad

Serves 6

For the Dressing

1 cup sour cream or Greek Style Yogurt
1/2 cup mayonnaise
1/4 cup fresh lime juice
1 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground black pepper

1. In a small bowl, whisk together the ingredients, cover and refrigerate.

For the Salad

1 pound elbow pasta, cooked 2 minutes short of al dente
1 cup white corn, cut from the cob
1 cup finely chopped Jimmy Nardelli peppers (if you don’t have them, sub in one red bell pepper)
1 cup diced mixed summer squash
1/2 cup finely chopped red onion
1 1/2 cups crumbled cotija cheese
1/2 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. In a large bowl, combine the semi-cooled pasta, corn, peppers, squash, onion, cheese, and cilantro.
2. Toss with the dressing, and taste for seasoning, adjusting with salt and pepper. Cover and refrigerate for at least 2 hours or overnight. Remove from the refrigerator 1 hour before serving.

Chipotle Corn Dip

Serves 8 to 10

2 tablespoons butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon Chipotle chili powder
1/2 cup diced tomato
2 cups corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup grated mild cheddar cheese
1/2 cup grated Monterey jack cheese
1/4 cup chopped cilantro

1. Melt the butter in a 10-inch skillet and sauté the onion, garlic, cumin, and Chipotle powder for 2 to 3 minutes, or until you can smell the spices, and the onion, begins to soften.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture.
3. Remove the pan from the heat and transfer to a mixing bowl. Allow the mixture to cool.
4. Add the sour cream, mayonnaise, and cheeses, stirring to blend.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator, garnish with cilantro, and serve with tortilla chips and fresh vegetables for dipping.

Salad Nicoise

Serves 4 to 6

1/2 pound yellow beans, ends trimmed, and cut into 1-inch pieces
1/2 pound Yukon gold or red bliss potatoes, scrubbed (any high starch potato will do here, just no russets)
3 large eggs
3 scallions (white and tender green parts), finely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons packed fresh basil leaves, thinly sliced
2 garlic cloves, minced
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 head flashy trout lettuce, washed and spun dry
One 6 to 7-ounce can Italian tuna in olive oil
4 medium vine ripened tomatoes, or cherry tomatoes, sliced
1/2 cup Nicoise olives, pitted, and chopped

1. Bring 6 quarts of salted water to a boil, boil the beans for 3 minutes, and remove, season with salt and pepper. KEEP THE BOILING WATER.
2. Add the potatoes to the water, and simmer for 20 to 30 minutes until the potatoes are tender. Remove from the water and cool.
3. Add the eggs to the water, and when the water comes to a boil, remove from the heat, cover, and let sit for 10 minutes. Put the eggs into an ice bath to stop the cooking and peel under cold water. Cut the eggs into quarters and set aside.
4. In a bowl, combine the scallions, parsley, basil, garlic, oil, vinegar, salt, and pepper until blended.
5. Toss the beans with some of the dressing and set aside.
6. Cut the potatoes into bite sized pieces and toss with some dressing. Set aside.
7. To assemble the salad, lay the lettuce onto a large serving platter, top with the potatoes and beans. Arrange eggs, tuna, tomatoes, and olives on top of the potatoes and beans. Drizzle with the remaining dressing and serve at room temperature.

Swiss Beans

Serves 4 to 6

1/2 pound yellow beans, ends trimmed and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons onion, finely chopped
1 teaspoon white sugar
1 teaspoon salt
2 cups sour cream
1 1/2 cups coarsely shredded Gruyere cheese

1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. Bring 4 quarts salted water to a boil and cook the beans for 3 minutes. Drain thoroughly, and season with salt and pepper.
3. In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
4. Add steamed green beans to the cream mixture.
5. Pour green bean-cream mixture into the prepared casserole dish, sprinkle with Swiss cheese.
6. Bake until cheese is bubbling, and topping is browned, about 20 minutes.

Tangerine Muffins

Makes 12

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel

1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
3. In a small bowl, combine the yogurt, egg, butter, and milk until smooth. Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

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 sauté pan, heat the oil, sauté 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.

Greens and Beans Soup

Serves 6 to 8

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese for garnish

1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Crostini with Sautéed Greens and Fresh Buratta

Serves 8

For the Bruschetta

1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves

1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

To Prepare the Bruschetta

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burratta or fresh mozzarella cheese
Fleur de Sel

1. In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and chard, and cook over medium-low heat, stirring occasionally. When the chard is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The chard can be room temperature when served.
2. Spoon the chard over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
3. You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.

Roasted Summer Squash with Lemon and Feta

Serves 4 to 6

1 pound mixed summer squash
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup very finely chopped mint, plus more for garnish
Salt and pepper
1 cup crumbled Feta cheese (more or less to taste)

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
3. In a mixing bowl, combine the olive oil, lemon juice, mint, salt, and pepper.
4. Toss the squash with the marinade and let sit at room temperature for 20 minutes.
5. Arrange squash on baking sheet in a single layer.
6. Roast the squash for 30 minutes, turning halfway through the cooking time.
7. Transfer the squash to a serving dish, and sprinkle with the Feta and any excess mint.

Pasta Carbonara with Summer Squash

Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 pound summer squash, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, sauté the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Zucchini Chard Tortilla Bake

Serves 6

Feel free to add protein to this: leftover rotisserie chicken, cooked seafood, or leftover pork.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch red chard, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup unsalted butter
1/2 cups finely chopped onion
2 chipotle chilies in adobo, finely chopped
1 cup finely chopped rainbow carrots
2 cups chopped zucchini mix
Salt and pepper
Twelve 6-inch corn tortillas
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup finely chopped cilantro or Italian parsley

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the oil, swirl the garlic for 30 seconds, add the chard, and toss in the garlic oil, and season with salt and pepper until the chard is wilted. Transfer to a large mixing bowl to cool.
3. Wipe out the skillet, melt 1/4 cup of the butter, and sauté the onion and chipotle for 2 to 3 minutes, until the onion is softened. Add the carrots and zucchini, season with salt and pepper and sauté until the vegetables are crisp/tender. Transfer to the bowl with the chard.
4. Tear the tortillas and put into the bowl.
5. Wipe out the skillet and melt the remaining butter. Add the flour and whisk for 2 minutes. Gradually add the broth and cream. Bring to a boil whisking until smooth.
6. Remove the sauce from the heat, add 1 1/2 cups of the cheddar and 1/2 cup of the Monterey Jack.
7. Stir in the cilantro, and season with salt and pepper. Pour over the vegetables and tortillas in the bowl.
8. Stir to blend.
9. Transfer to the prepared baking dish and sprinkle the top with the remaining cheeses. Bake for 30 to 40 minutes, until bubbling and golden brown. Allow to rest for 5 minutes before serving.

Zucchini Chocolate Cake

Makes 1 bundt cake

Any summer squash will work in this recipe.

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Broccoli Tots

Serves 6

1 bunch broccoli, stems removed, and cut into florets
1 cup panko breadcrumbs
2 eggs, beaten
1 cup shredded sharp cheddar cheese, or Parmigiano Reggiano
1/4 cup finely chopped red torpedo onions, using the red part only
2 garlic cloves, minced
Salt and pepper
Extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Bring 4 quarts of salted water to a boil, add the broccoli, and cook until softened, about 5 minutes. Drain thoroughly and cool.
3. Put the broccoli, panko, eggs, cheese, onion, and garlic into a boil, and stir to combine.
4. Shape the mixture into 1-inch balls and arrange on the baking sheet. Brush with olive oil, and bake for 15 to 18 minutes, until the tots are golden brown. Serve warm.

Curried Chicken and Broccoli

Serves 6

1 bunch broccoli, cut into florets
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
6 chicken breasts, skin and bones removed
Salt and pepper
1/4 cup all-purpose flour
2 teaspoons sweet curry powder
3 cups chicken broth
1/2 cup heavy cream (optional)
Salt and pepper
1 1/2 cups shredded sharp cheddar cheese

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil, and blanch the broccoli for 3 minutes, drain thoroughly, and season with salt and pepper. Arrange in the bottom of the baking dish.
3. Melt 1 teaspoon butter with the oil in a skillet. Season the chicken with salt and pepper. Brown the chicken on both sides (it may not be cooked through, which is fine).
4. Lay the chicken over the broccoli.
5. In the same skillet, melt the remaining butter, whisk in the flour, and curry powder, and cook for 2 minutes.
6. Add the chicken broth and bring to a boil. Add the cream, if using, and season with salt and pepper. Pour the sauce over the chicken and broccoli. Sprinkle the cheese evenly over the top. At this point the casserole can be refrigerated overnight.
7. Preheat the oven to 350 degrees. Bake the casserole for 30 to 40 minutes until the casserole is bubbling and the cheese is golden brown.

Crispy Cheesy Roasted Broccoli

Serves 4 to 6

1 head broccoli, tough stems removed, and cut into florets
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup grated Parmigiano Reggiano cheese
1/3 cup panko

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Put the broccoli, oil, salt, pepper, and garlic powder into a bowl, and toss to coat with the oil.
3. Add the Parmigiano, and panko and toss to coat.
4. Arrange the florets onto the baking sheet and bake for 20 to 25 minutes until the broccoli is golden brown and crispy. Serve warm.

Eggplant and Yellow Bean Stir-Fry

Serves 4

¼ cup vegetable or peanut oil
1/2 pound yellow wax beans (cut into 2-3 inch long pieces)
1 purple eggplant cut into ½” x 2” strips
2 slices ginger cut into julienne
6 garlic cloves, coarsely chopped
1 red chili pepper, seeded, and finely chopped
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
Steamed rice for serving

1. Heat the oil in a wok or large skillet. Add the beans, and sauté until they begin to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
2. Using the remaining oil in the pan, do the same with the eggplant, stir frying until the edges turn slightly browned, and the eggplant is tender.
3. Remove the eggplant from the pan and set aside along with the green beans.
4. Remove all but 1 tablespoon of oil from the pan, add the ginger, garlic and red chili and swirl in the pan for 30 seconds, till fragrant. Add the soy sauce, oyster sauce, and rice wine, and bring to a boil.
5. Add the vegetables back into the pan and stir fry another minute or two until the mixture is blended with the vegetables. Serve over steamed rice.

Fusilli with Sicilian Pesto and Eggplant

Serves 4 to 6

1/2 cup extra virgin olive oil
1 pound Italian eggplant, stem ends trimmed, and cut into 1/2-inch dice
3/4 cup packed fresh basil
2 garlic cloves
1 cup blanched almonds
One 14.5-ounce can whole plum tomatoes, drained
1/2 cup crumbled ricotta salata
Olive oil
Salt and pepper
One pound fusilli, cooked 2 minutes short of al dente, reserving some of the hot pasta water

1. Heat 1/2 cup of the oil in a large skillet and fry the eggplant until it is a deep golden brown. Transfer to paper toweling to drain and set aside.
2. In a food processor, combine the basil, garlic, almonds, tomatoes, and ricotta salata.
3. Pulse on and off to break up the almonds.
4. With the machine running add olive oil until a paste forms. Season with salt and pepper.
5. Put the pesto into a skillet, add the eggplant and stir to blend over a gentle low heat.
6. Add the hot pasta to the skillet, and toss to coat, adding some of the hot pasta water if needed.
7. Serve the pasta garnished with sliced basil and additional ricotta salata.

Roasted Eggplant Salad

Serves 4 to 6

½ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 eggplant trimmed and cut into 1-inch chunks
3/4 cup crumbled feta cheese
1 clove garlic, minced
1 tablespoon capers, chopped
1/2 pound Jimmy Nardello peppers, finely chopped
1 cup cherry tomatoes, halved
¼ cup fresh mint leaves

1. Preheat oven to 425 degrees, line a baking sheet with parchment, aluminum foil or silicone. In a mixing bowl, whisk together the oil, lemon juice, salt, and pepper.
2. Toss eggplant with 1/3 cup vinaigrette, reserving the rest.
3. Arrange on the prepared baking sheet.
4. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat.
5. Whisk feta, garlic, and capers into reserved vinaigrette.
6. In a large bowl, combine the eggplant, peppers, tomatoes, and mint leaves. Toss with vinaigrette and serve at room temperature.

Tropical Salad with Dragon Fruit

Serves 4

1 dragon fruit, cut in half, peeled, and cut into 1/2-inch cubes
1/4 cup orange juice
3 tablespoons rice vinegar
1/3 cup vegetable oil
Salt and pepper
One head flashy trout lettuce, washed, spun dry and chopped
Two tangerines, peeled and segmented

1. Put 1/2 of the dragon fruit into a blender, add the orange juice, vinegar, and oil. Puree, season with salt and pepper.
2. Put the lettuce into a bowl, and drizzle with a bit of the dressing. Toss to coat and plate the salad. Garnish the salad with the tangerines, remaining dragon fruit and drizzle with the some of the remaining dressing.

Bruschetta with Jimmy Nardello Peppers

Serves 4

For the Bruschetta

1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves

1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

For the Peppers and Assembly

3 tablespoons extra virgin olive oil
1/2 pound Jimmy Nardello peppers
2 garlic cloves, sliced
1/4 cup finely chopped Italian parsley
Salt and pepper
Whole milk ricotta cheese (about 1/2 cup)
Aged balsamic vinegar

1. Slice the peppers in half lengthwise, keeping the seeds.
2. Heat olive oil in a large frying pan over medium-low heat. Add peppers to the frying pan. Cook 6-8 minutes, stirring often, until slightly wilted and blistered. Remove from the heat.
3. Add the garlic and parsley to the peppers and stir. Season with salt and pepper.
4. Spread the bruschetta with some of the ricotta. Top with peppers, and drizzle with balsamic vinegar.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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