Farmers’ Market Box August 11th, 2022

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Lamb Stuffed Rosa Bianca Eggplant

Serves 4

One pound Rosa Bianca Eggplant
1/4 cup extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons dried oregano
Grated zest of 1 lemon
1 pound ground lamb (you can sub in ground turkey, pork, or chicken)
Salt and pepper
1 cup crumbled feta cheese

  1. Preheat the oven to 350 degrees. Brush a 13-by-9-inch baking dish with some olive oil.
  2. Cut the eggplants in half vertically and scoop out the flesh leaving 1/2-inch all the way around chop the flesh and set aside.   
  3. Cut a small slice from the bottom of the eggplant so that they won’t tip over in the baking pan. 
  4. In a large skillet, heat 2 tablespoons of oil, sauté the onion, garlic, oregano, and zest until the onion begins to turn golden brown. 
  5. Add the eggplant flesh, and sauté another 3 to 4 minutes until the eggplant is tender. 
  6. Add the lamb and cook until the lamb is no longer pink.  Season well with salt and pepper.  When the mixture has cooled a bit, fold in the feta. 
  7. Put the eggplant shells into the baking dish and paint the inside of the shells with the remaining olive oil. 
  8. Stuff the eggplant with the lamb mixture and bake for 30 to 40 minutes until the eggplants are softened, and the stuffing is bubbling.  Serve warm or at room temperature. 

Pasta alla Norma

Serves 4 to 6

1 pound penne or rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem and root ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

  1. In a large skillet, heat the oil, sauté the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften. 
  2. Add the eggplant and cook until the eggplant is golden brown. 
  3. Add the tomatoes and bring to a boil. Simmer for 10 minutes.
  4. Add the basil, and parsley.  Season with salt and pepper. 
  5. Add the pasta to the skillet and toss to coat.  Add 1/2 of the ricotta and toss again.
  6. Serve garnished with the remaining ricotta. 

Grilled Eggplant with Herb Vinaigrette

Serves 4 to 6

One pound eggplant, stem and root ends trimmed, cut into 1/2-inch rounds
2/3 cup extra virgin olive oil
Salt and pepper

  1. Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. 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 basil vinaigrette. 

Basil Vinaigrette


1 garlic clove
1 cup packed basil leaves (coarsely chopped)
2 tablespoons finely chopped red torpedo onion
1/2 cup extra-virgin olive oil
2 to 3 tablespoons white vinegar
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/2 cup shredded Pecorino Romano for garnish

  1. In a food processor or blender, combine the ingredients, except for the cheese, 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. 

Nectarine Galette

Serves 6

One pie crust measuring 12-inches across, either store bought or home made
1/2 pound nectarines, cut into wedges and pitted
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 tablespoon lemon or orange juice
2 tablespoons butter cut into tiny pieces
1 large egg beaten
Raw sugar

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment paper. 
  2. Roll out the dough into 1 12-inch circle and transfer to the baking sheet. 
  3. In a bowl, combine the nectarines with the sugars, cornstarch, cinnamon and lemon or orange juice. 
  4. Arrange the fruit onto the pastry crust, leaving a 2 inch border all the way around. 
  5. Fold the edge of the dough up and over the nectarines, pleating the dough loosely and leaving the galette uncovered in the center. Dot with the butter.
  6. Brush the dough with the egg, and sprinkle with the sugar.
  7. Bake the galette until the crust is golden brown and the nectarines are tender, 45 to 60 minutes. Transfer the baking sheet to a wire rack and let the galette cool for 20 minutes before serving.  Serve with ice cream, unsweetened whipped cream, or a dollop of crème fraiche. 

Grilled Nectarine and Buratta Salad

Serves 4

1/2 pound nectarines, halved and pitted
Raw sugar
1/4 cup aged balsamic vinegar
1/4 cup orange juice
1/2 cup extra virgin olive oil
Salt and pepper
6 cups field greens, washed and spun dry
1 cup thinly sliced cucumbers
1 to 2 thin slices red onion
8 ounces buratta, torn

  1. Preheat the barbecue or a grill pan, and brush with vegetable oil.
  2. Dip the cut side of the nectarines into the raw sugar, and grill until the cut side is golden brown, and the nectarine is softened.  Set aside.
  3. In a small bowl, whisk together the vinegar, orange juice, and oil.  Season with salt and pepper.
  4. Put the greens, cucumbers, and red onion into a salad bowl, and toss to coat with the dressing.
  5. Plate the salad, place a nectarine onto the salad, and put the buratta onto the nectarine.  Drizzle with the dressing and serve. 

Kale Caesar

Serves 4

A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.

1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

  1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
  2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
  3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Tuscan Minestrone

Serves 6

3 tablespoons extra virgin olive oil plus more for garnish
1/2 cup finely chopped red onions
1 teaspoon dried sage or thyme
2 cups chopped carrots
2 cups chopped gold bar squash
1/2 pound shelled Dragon’s Tongue beans
1 bunch kale, tough stems removed, and chopped
Rind from Parmigiano Reggiano, chopped (optional)
8 cups chicken or vegetable broth
1 cup orzo or small pasta like ditali
Salt and pepper

  1. In a Dutch oven, heat the oil add the onions and sage, and sauté for 2 to 3 minutes until the onions are softened.
  2. Add the carrots, squash, beans, and kale, tossing to coat with the oil.
  3. Add the Parmigiano rinds if using, and the broth.
  4. Cover and simmer for 30 to 45 minutes until the kale and beans are tender.
  5. Add the pasta, and simmer, uncovered for 6 to 8 minutes until the pasta is al dente.
  6. Season with salt and pepper, serve drizzled with extra virgin olive oil.

Corn Dip

Serves 4 to 6

2 cups corn kernels cut from the cob
2 1/2 cups shredded Pepper Jack cheese
5 scallions, thinly sliced
2/3 cup mayonnaise
1 teaspoon granulated sugar
1 tablespoon soy sauce
Few drops Sriracha
1/4 teaspoon freshly ground black pepper
Tortilla chips, pita chips, or crudités for serving

  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 large bowl, combine the corn, cheese, scallions, mayonnaise, sugar, soy sauce, Sriracha, and pepper.  Transfer to the baking dish and bake for 20 to 25 minutes, until bubbling and golden brown. 
  3. Serve with tortilla chips, pita chips or crudites. 

Mexican Street Corn Salad

Serves 4

2 Anaheim chili peppers
2 cups bicolor corn cut from the cob
1/2 cup red onion, finely chopped
1 cup carrots, finely chopped
1 orange bell pepper, cored, seeded, and finely chopped
2 tablespoons finely chopped cilantro
1/2 cup crumbled cotija cheese
1/4 cup sour cream
1/2 cup mayonnaise
2 to 3 tablespoons lime juice
Salt and pepper
Cilantro sprigs for garnish

  1. Preheat the broiler and broil the chilies until they are blistered on all sides. Cool, slip off the skins, remove the seeds and stem end, and put in a blender or food processor.
  2. In a salad bowl, combine the corn, onion, carrots, chile, cilantro and cheese.
  3. Add the sour cream, mayonnaise, and lime juice to the food processor, and puree with the chilies.
  4. Pour over the salad and toss to coat. Serve garnished with cilantro sprigs.

Kale and Corn Gratin

Serves 4 to 6

A great side dish to serve with grilled entrees, it can be served right out of the oven, or at room temperature.

2 tablespoons extra virgin olive oil
One 1/2-inch thick pancetta, finely chopped
2 garlic cloves, minced
1/2 cup onions, finely chopped
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 cups corn, either fresh cut from the cob, or frozen and defrosted
4 large eggs
½ cup milk
1/2 cup finely shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees, coat the inside of a 2-quart gratin dish with non-stick cooking spray.
  2. In a large skillet, heat the oil add the pancetta, and sauté till the pancetta is crisp.
  3. Add the onion and garlic, sauté for 2 to 3 minutes, add the kale, and sauté till the kale is wilted. Season liberally with salt and pepper. Add the corn and toss to coat. Transfer to the prepared baking dish.
  4. In a bowl, whisk together the eggs and milk. Pour over the chard mixture.
  5. Sprinkle with the cheeses, and bake for 30 to 35 minutes, until the eggs are set.
  6. Remove from the oven, and allow to rest for 5 minutes, before serving.

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

  1. In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften. 
  2. Add the carrots and broth.  Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender. 
  3. Using an immersion blender, puree the soup.  Add the cream, and parsley.  Taste for seasoning and adjust using salt or pepper.  Serve the soup warm. 

Roasted Honey Carrots

Serves 4

1 bunch carrots, tops removed, scrubbed/peeled, cut into quarters
1/4 cup honey
1/2 teaspoon (or more) ground cumin
Few drops Sriracha
Carrot tops

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
  2. In a bowl, combine the carrots, honey, cumin and Sriracha. 
  3. Lay on the baking sheet in one layer and bake for 20 to 25 minutes. 
  4. Wash the carrot tops and spin dry, chop a few and sprinkle them over the roasted carrots for garnish. 
  5. Carrot tops can also be made into a pesto. 

Orange Shrimp with Basil

Serves 4

1 pound medium shrimp, peeled and deveined
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
salt and freshly ground black pepper
1/4 cup orange juice
2 tablespoons or dry vermouth
1/4 cup thinly sliced basil leaves
Orange slices for garnish

  1. In a large skillet over high heat melt the butter and oil.  Add the garlic and cook until the garlic starts to sizzle, about 15 seconds.
  2. Add the shrimp and sauté until it just starts to lose its raw color, 2 to 3 minutes, sprinkling lightly with salt and pepper to taste. Add the orange juice and vermouth and bring to a boil.   Simmer 1 minute. 
  3. Add the basil and toss to combine. 
  4. Serve garnished with orange slices over rice, pasta, or farro. 

Roasted Orange Chicken

Serves 4 to 6

8 boneless chicken breasts (skin on)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup finely chopped onion
1 cup orange juice
1/2 cup chicken broth
2 tablespoons honey
2 sprigs fresh thyme
1 teaspoon cornstarch mixed with 1 tablespoon water or orange juice
salt and freshly ground black pepper
2 Valencia oranges, sliced into 1/2-inch half moons
2 tablespoons chopped Italian parsley

  1. Preheat the oven to 400 degrees. 
  2. Sprinkle the chicken with thyme, oregano, salt, and pepper. 
  3. In a large oven proof skillet, or Dutch oven, heat the oil and butter, add the garlic and onion, and sauté for 1 minute.  Brown the chicken skin side down, turn and brown on the other side. 
  4. Add the juice, broth, honey, and rosemary.  Bring to a boil, and transfer to the oven.  Roast for 15 minutes until an instant read meat thermometer inserted into the thickest part of the chicken registers 160 degrees. 
  5. Remove the chicken from the sauce and cover with aluminum foil.
  6. Bring the sauce to a boil, add the cornstarch mixture, and bring to a boil. 
  7. Season the sauce with salt and pepper, add the orange slices, and parsley.  Remove the thyme sprigs.
  8. Pour over the chicken on the platter and serve. 

Margaritaville Grilled Chicken

Serves 6 to 8

1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1 or 2 oranges, thinly sliced and any seeds removed, for garnish

  1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
  2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
  3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
  4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
  5. Allow the chicken to rest for 5 minutes before serving. 

Cucumber Margarita

Makes 4

2 cups water
2-1/2 cups granulated sugar
2 cups fresh basil leaves; more for garnish
1 cup peeled, seeded, and chopped cucumber
3 tablespoons flaky salt
1 tablespoon finely grated lime zest
4 ounces tequila
4 ounces fresh lime juice
2 ounce Grand Marnier

  1. Combine the water, 2 cups of the sugar, basil, and cucumber slices, and steep for 30 minutes. Strain and chill.
  2. Combine the remaining 1/2 cup sugar, salt, and zest in a shallow bowl or plate. Lightly moisten the rims of two large margarita glasses. Dip each glass in the sugar mixture.
  3. Add the tequila, 4 ounces of the simple syrup, the lime juice, and Grand Marnier to a blender, fill with ice and blend.
  4. Fill the prepared glasses with ice. Divide the margarita mixture between the glasses, and garnish each with a cucumber slice and a basil sprig.

Cucumber Salad

Serves 4 to 6

2 cucumbers, peeled and sliced very thin
1 tablespoon salt
1 small yellow onion, sliced very thin
2 tablespoons red-wine vinegar
1/4 cup vegetable oil
Pinch red pepper flakes
1 teaspoon sugar
Freshly ground black pepper
3 tablespoons snipped fresh dill

  1. Put the cucumbers into a colander and toss with the salt.  Let sit for 15 minutes. 
  2. Rinse off the salt and put the cucumbers into a bowl with the onion.
  3. In a small bowl, whisk together the vinegar, oil, red pepper, sugar, pepper, and dill. 
  4. Pour over the cucumbers and onion and toss to coat. 
  5. Cover and refrigerate for at least 30 minutes before serving. 

Gold Bar Squash Carbonara

Serves 4 to 6

6 slices bacon, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
1/3 cup finely chopped onion
1 pound gold bar squash (about 3 medium), halved lengthwise and sliced into 1/4-inch-thick half-moons
1/4 cup thinly sliced fresh basil; more for serving
8 ounces whole milk ricotta, at room temperature
Freshly ground black pepper
1 pound linguine, cooked 3 minutes short of al dente
1 cup grated Parmigiano Reggiano, plus more for garnish

  1. In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Leaving the bacon in the skillet, pour off all but 1 Tablespoon of the fat.
  2. Add 2 Tablespoons of the oil and the onion and cook until it just begins to turn golden, about 1 minute. Add the squash and cook, stirring occasionally, until lightly browned and tender, about 7 minutes.
  3. Stir in the basil and 1 teaspoon of salt. Remove from the heat and keep warm.
  4. Mix the ricotta and the remaining 1 Tbs. oil in a medium bowl. Season well with pepper.
  5. When the pasta is cooked, drain, reserving 1 cup of hot pasta water.  Add to the squash mixture in the skillet and toss with the ricotta and Parmigiano.  Add some pasta water if needed for a creamy sauce. Season with salt and pepper and serve garnished with additional basil and Parmigiano.

Fritters

Serves 6

2 gold bar squash, ends trimmed, and coarsely shredded
Salt
2 garlic cloves, minced
1/4 cup finely chopped onion
1 large egg, beaten
1/4 cup all-purpose flour
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoons freshly ground black pepper
Oil for frying

  1. Put the squash into a colander, and sprinkle with salt.  Set aside for 10 minutes.
  2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano, and pepper.
  3. Squeeze the moisture out of the squash and add to the bowl.  Stir until blended.
  4. Heat 1/4-inch of oil in a non-stick pan.
  5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side.  Turn and fry until the second side is golden brown.  Remove to paper towels and drain.  Serve warm. 

Tuscan Style Dragon Tongue Beans

Serves 4

1/4 cup extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
2 tablespoons finely chopped rosemary
1/2 pound dragon tongue beans shelled
1/2 cup chicken or vegetable broth
Salt and pepper

  1. In a large skillet, heat the oil, add the garlic, red pepper flakes and rosemary. 
  2. Sauté over medium low heat for 3 to 4 minutes, until the mixture is fragrant.
  3. Add the beans and broth, and simmer for 30 to 45 minutes covered, until the beans are creamy and tender. 
  4. Season with salt and pepper, and serve the beans garnished with additional olive oil and cracked black pepper. 

Sugar Dragon Fruit Lemonade

Serves 4 to 6

2 sugar dragon fruits peeled, and cut into chunks
5 cups water
1 cup sugar
1 cup freshly squeezed lemon juice (about 4-6 lemons)

  1. In a blender, combine the dragon fruit, water, and sugar. 
  2. Pour the mixture into a 2 quart pitcher, add the lemon juice, and stir to blend.  Add more lemon or sugar to the lemonade as needed.  Store in the refrigerator and serve over ice.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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