Farmers’ Market Box August 4th, 2022

This week’s local produce and featured farms:

• Japanese Sweet Potatoes – Milliken Farms
• Blue Lake Green Beans – Tamai Farms
• Gold Nugget Tangerine – Rancho Del Sol
• Emerald Drop Pluots – Scott Farms
• Crookneck Squash – Good Hill Farms
• Baby Fairy Tale Eggplants – Black Sheep Produce
• Carrots – JR Organics
• Li Ren Bok Choy – Paradise Found

Farmer’s Choice

• Black Coco Beans – Two Peas in a Pod
• Blueberry Grapes – Rancho Los Serranos

Farmers’ Market Box Recipes:

Japanese Sweet Potato Curry

Serves 4

2 tablespoons vegetable oil
1 1/2 tablespoons sweet curry powder
1 1/2 cups chopped onion
2 tablespoons all-purpose flour
2 1/2 cups vegetable broth
1 tablespoon honey
1 tablespoon soy sauce
1 bay leaf
2 Carrots, peeled and roughly chopped
4 cups Japanese sweet potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon Garma Masala
Steamed rice for serving

1. In a Dutch oven, heat the oil, and sauté the curry powder, onion and flour until the onion begins to soften, about 3 minutes. Add the broth, honey, soy sauce, and bay leaf and bring to a boil. Add the carrots, and sweet potatoes, and simmer for 20 to 25 minutes until the vegetables are just softened. Stir in the Garma Masala and simmer another 5 minutes. Serve the curry over steamed rice.

Miso Maple Glazed Roots

Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch carrots, tops removed and scrubbed, and cut into 1-inch pieces
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch pieces
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
3. Add the potatoes and carrots to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through, and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds and scallions.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Mediterranean Green Bean Salad

Serves 4 to 6

1/2 pound blue lake green beans, ends trimmed and cut into 1-inch pieces
1/4 cup white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/3 cup extra virgin olive oil
Salt and pepper
1 cup crumbled feta cheese

1. Bring 4 quarts of salted water to a boil, and cook the beans for 3 minutes, they will still be crisp. Drain thoroughly and put into a salad bowl.
2. In another bowl, whisk together the vinegar, shallot, dill, and oil. Season with salt and pepper.
3. Toss the warm beans with the dressing. When ready to serve toss in the feta and serve.

Tangerine Pudding Cake

Serves 6

This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.

3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish

1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice, and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

Green Beans Nicoise

Serves 4

1/2 pound green beans, ends snipped, and cut into 1-inch pieces
Salt and pepper
3 tablespoons lemon juice
1 garlic clove, minced
2 tablespoons finely chopped chives
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/4 cup pitted, chopped Kalamata olives for garnish

1. Bring 4 quarts of salted water to a boil, and simmer the beans for 3 to 4 minutes, until crisp-tender.
2. Drain and toss with salt and pepper.
3. In a bowl, whisk together the juice, garlic, chives, mustard, and oil. Season with salt and pepper.
4. Toss the beans with the dressing, and garnish with the olives. Serve warm or at room temperature.

Deep Fried Green Beans

Serves 4

1 cup beer
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 pound green beans, ends trimmed
Fleur de Sel for finishing

1. Preheat 2 inches of vegetable oil to 375 degrees.
2. In a large bowl, whisk together the beer, flour, salt, and pepper.
3. Dip the green beans into the batter, letting any excess drain off.
4. Deep fry the green beans until golden brown. Serve sprinkled with Fleur de Sel.
5. These are delicious served with a garlic aioli or fresh herb ranch dressing.

Loaded Crookneck Squash Casserole

Serves 6

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1 pound yellow squash, ends trimmed, and cut into small dice
Salt and pepper
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
6 strips bacon, cooked crisp and crumbled (optional but so delicious)
1 cup fresh breadcrumbs
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, sauté the onion and garlic for 2 to 3 minutes to soften the onion.
3. Add the squash, season with salt and pepper, and cover to steam the squash. Cook for 5 to 7 minutes until the squash is softened.
4. Transfer the contents of the skillet, to a large bowl, mash the squash with the sour cream and 1/12 cups of cheese. Stir in the bacon (if using) and season again with salt and pepper.
5. Transfer the mash to the prepared baking dish.
6. In a bowl, combine the breadcrumbs, parsley, remaining cheese, and olive oil. Sprinkle over the casserole.
7. Do-Ahead: At this point the casserole can be cooled, covered, and refrigerated for up to 24 hours.
8. Bring to room temperature before baking for 25 to 35 minutes until the casserole is bubbling and the crumble topping is golden brown.

Creamy Crookneck Squash Soup

Serves 4 to 6

3 tablespoons unsalted butter
1 1/2 cups finely diced sweet yellow onion
2 garlic cloves, minced
1 pound crookneck squash, ends trimmed and cut into 1-inch chunks
4 cups vegetable or chicken stock
1 cup corn kernels cut from the cob, or frozen and defrosted
Salt and pepper
3 ounces Humboldt Fog cheese
2 tablespoons finely sliced basil leaves

1. In a Dutch oven, heat the butter, and sauté the onion and garlic together until the onion is translucent. Add the squash and toss in the mixture. Slowly add the stock and bring to a boil. Simmer for 10 to 15 minutes until the squash is cooked, and soft.
2. Using an immersion blender, puree the soup.
3. Add the corn kernels and simmer another 3 minutes. Season with salt and pepper. Serve the soup in shallow bowls, float a piece of cheese on the top and garnish with the basil leaves.

Emerald Drop Pluot Upside Down Cake

Serves 6 to 8

For the Pluots

4 tablespoons unsalted butter
1/3 cup brown sugar
1 1/2 teaspoons lemon juice
1/4 teaspoon fine sea salt
1/2 pound emerald drop pluots, pitted and cut into thin wedges

1. Preheat oven to 350 degrees.
2. In an oven-proof 10-inch skillet, melt the butter over medium heat.
3. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
4. Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. The mixture will clump and separate, but that’s OK.
5. Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.

For the Cake

1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
1 tablespoon vanilla paste or extract
1 teaspoon finely grated tangerine zest
2 large eggs, at room temperature
1/2 cup sour cream
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour

1. In a large bowl, whisk together the melted butter, sugar, vanilla, and zest until thoroughly combined.
2. Whisk in eggs, one at a time.
3. Add sour cream and whisk until well mixed.
4. Sprinkle in baking powder, salt, and baking soda into the batter, one at a time, whisking vigorously after each addition.
5. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that’s OK. Don’t overmix. Scrape batter into the skillet over the fruit and spread evenly.
6. Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes.
7. A toothpick inserted into cake will come out clean.
8. Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly.
9. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake.
10. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked. Serve with ice cream, or unsweetened whipped cream.

Pluot Crumble

Serves 6

4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar

1. Preheat oven to 350*F, coat the inside of a 9 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
2. Transfer the pluots to the prepared pan.
3. In a medium bowl, mix the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
5. Serve the crumble with vanilla ice cream.

Roasted Eggplant Marinara with Buratta and Ricotta

Serves 4

6 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
Pinch red pepper flakes
2 garlic cloves, finely grated or minced
One 14.5-ounce can chopped tomatoes in puree
1/2 cup finely chopped basil leaves
salt and black pepper
1 pound fairy tale eggplant, ends trimmed and cut into 1-inch cubes
4 ounces buratta, torn into pieces
4 ounces whole milk ricotta
1/4 cup chopped capers

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the onion and red pepper flakes, cook until onions start to turn golden, about 8 to 10 minutes, stirring occasionally.
3. Add the garlic and cook 1 more minute.
4. Pour in the tomatoes, and 1/2 cup water.
5. Add half the basil leaves, season with salt and black pepper to taste then simmer for 15 to 20 minutes.
6. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
7. Arrange the eggplant in an even layer the baking sheet. Toss eggplant thoroughly with remaining 4 tablespoons oil, then season with salt.
8. Roast the eggplant for 10 minutes, turn and roast another 20 minutes until the eggplant is golden brown.
9. Add the eggplant to the tomato sauce, and simmer for 5 minutes.
10. In a medium bowl, fold together burrata and ricotta.
11. Transfer the eggplant and sauce to pasta bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, and the capers.

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
1/2 pound fairy tale 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 15 to 20 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.

Quick Pickled Carrots

Serves 4

1 bunch carrots, tops removed, peeled, and cut into 4 by 1/2-inch sticks
5 sprigs fresh tarragon
1 1/4 cups seasoned rice vinegar
1/4 cup water
2 garlic cloves, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon yellow mustard seeds

1. Place carrots and tarragon upright in 1-quart glass jar with tight-fitting lid.
2. Combine vinegar, water, garlic, peppercorns, and mustard seeds in small saucepan and bring to boil. Pour brine into jar, making sure all vegetables are submerged. Let cool completely.
3. Affix jar lid and refrigerate for at least 3 hours before serving. Pickles will keep, refrigerated, for at least 1 week.

Shanghai Pork with Bok Choy Slaw

Serves 6

For the Pork

One 6 pound boneless pork shoulder
1 cup white sugar
1 cup salt
7 tablespoons brown sugar

1. Put the pork onto a cutting board. In a bowl, combine the sugar, salt, and brown sugar, and rub all over the meat. Wrap in plastic wrap and refrigerate at least 6 hours or overnight.
2. Put the meat into a slow cooker (or alternatively preheat the oven to 300 degrees, and roast for 6 hours) and cook on high for 5 hours or on low for 10 hours, until the pork is fork tender.
3. Remove from the slow cooker and measure out 2 cups of the broth skimming off any fat.
4. Remove the fat from the meat, and shred, covering with aluminum foil.

For the Sauce

1/4 cup vegetable oil
2 ½ cups thinly sliced onion
½ cup peeled, minced fresh ginger
1/4 cup light soy sauce
2 teaspoons sherry vinegar
2 cups pork juice
1/4 cup hoisin sauce

1. In a saucepan, heat the oil, sauté the onion, ginger, and garlic until fragrant, about 1 minute. Add the soy sauce, vinegar, pork juice, and hoisin sauce.
2. Simmer for 10 minutes, until thickened. Taste for seasoning and adjust using more soy sauce.

For the Slaw

1 pound li Ren bok choy, washed, spun dry, root end trimmed, and cut into 1/2-inch ribbons
4 green onions, thinly sliced
3 medium carrots, scraped and julienned
2 tangerines, peeled, segmented, and chopped
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
1/4 cup tangerine juice
2 tablespoons vegetable oil
Salt and pepper
2 tablespoons toasted sesame seeds for garnish

1. In a salad bowl, combine the bok choy, onions, carrots, and tangerines.
2. In a small bowl whisk together the vinegar, sesame oil, sugar, tangerine juice, and vegetable oil. Season with salt and pepper.
3. Toss with the slaw, and garnish with toasted sesame seeds. The slaw will keep in the refrigerator for up to 24 hours.

To Serve

Ten to twelve 6-inch flour tortillas
Shredded pork
Sauce
Slaw

1. Heat the tortillas, and fill with pork, some sauce, and slaw, wrapping the tortilla around the filling.
2. Any leftover pork and sauce can be refrigerated for up to 5 days or frozen for up to 6 months.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 pound li ren 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
1/2 cup finely chopped torpedo onion, using the red 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 torpedo onions.

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 pound Li Ren 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 sauté 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.

Picnic Bean Salad

Serves 4

1/2 pound shelled coco beans
1/2 pound blue lake green beans, ends trimmed and cut into 1-inch pieces
1/2 cup finely chopped red onion
1 red bell pepper, cored, seeded, and finely chopped
2 ribs celery, finely chopped using the leaves
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/2 cup canola oil
2 medium cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Bring 4 quarts of water to a boil, add the coco beans, and cook for 20 minutes until just tender. Drain thoroughly but keep the boiling water.
2. Add the green beans to the same boiling water and cook 3 minutes. Drain and cool.
3. When the beans are cool, combine them in a large bowl, with the onion, red bell pepper, and celery.
4. In a small bowl, whisk together the vinegar, sugar, oil, garlic, and mustard. Season with salt and pepper.
5. Pour the dressing over the beans and vegetables and toss to coat. Serve the salad cold or at room temperature.

Coco Bean Soup

Serves 6 to 8

2 tablespoons extra virgin olive oil
1/4 pound pancetta, finely chopped
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup finely chopped rainbow carrots
2 teaspoon finely chopped rosemary
1/2 pound shelled coco beans
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, add the pancetta, and cook until crisp.
2. Add the onion, celery, carrots, and rosemary. Sauté until the onion is translucent.
3. Add the beans and broth, and simmer for 45 to 50 minutes until the beans are tender.
4. Season with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Blueberry Grape Cheesecake Bars

Serves 6 to 8

For the Topping

4 cups blueberry grapes, washed, and stems removed
1/2 cup sugar
2 tablespoons lemon juice

1. Cook the grapes in a saucepan 5-8 minutes, stirring and mashing frequently with a spoon.
2. Once your mixture is almost completely mashed and resembles jam, remove from heat.
3. Using a fine-mesh sieve, strain the mixture into a small bowl, pressing down with a wooden spoon to get the most liquid and pulp as possible.
4. Once you have about 1/2 cup set aside to cool and discard the skins and seeds.

For the Cheesecake Bars

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar

1. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

For the Cream Cheese Filling

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup grape syrup (above)

1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the grape mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
3. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

Pork Tenderloin with Roasted Blueberry Grapes

Serves 4

2 tablespoons extra virgin olive oil
Salt and pepper
One 1 1/2 pound pork tenderloin
4 sprigs fresh thyme
1 large onion, thinly sliced
1/2 pound blueberry grapes
1/2 cup white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth)
1 tablespoon cornstarch
Salt and pepper

1. Preheat oven to 400. In a large oven proof skillet, heat the oil, and brown the pork on all sides, seasoning with salt and pepper. Set aside on a plate covered with aluminum foil.
2. Add the onion and thyme sprigs, and sauté until the onion is translucent, about 5 to 7 minutes. Add the grapes, and sauté for another 3 minutes. Deglaze the pan with the wine and add the pork back into the skillet and roast for 15 to 17 minutes, until an instant read meat thermometer reads 140 degrees.
3. Remove the Pork from the skillet, and cover with aluminum foil to rest for 5 minutes.
4. Put the sauce onto the stove top and bring to a boil. Mix the cornstarch with some of the liquid from the sauce and bring to a boil.
5. Thinly slice the meat and nap with some of the sauce.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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