Farmers’ Market Box August 25th, 2022

This week’s local produce and featured farms:

• Garnet Yams – Her Produce
• Crookneck Squash – Good Hill Farms
• Ruby Red Grapefruit – Polito Farms
• Rainbow Carrots – The Garden Of…
• Black Beauty Eggplant – Good Hill Farms
• Japanese Cucumbers – JR Organics
• White Cauliflower – Mendoza Farm
• Yellow Wax Beans – Two Peas in a Pod

Farmer’s Choice

• Li Jujubes – Good Hill Farms
• Scarlet Runner Shelling Beans – Two Peas in a Pod

Farmers’ Market Box Recipes:

Garlic Butter Roasted Yams

Serves 4

1 pound garnet yams, scrubbed, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
1 1/2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup unsalted butter
6 large cloves of garlic finely chopped or minced
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the yam pieces, oil, thyme, salt, and pepper.
3. Spread evenly onto the baking sheet and roast for 20 minutes, turn, and roast another 20 to 25 minutes until tender, and golden brown.
4. While the yams are roasting, melt the butter, and sauté the garlic in the butter, until fragrant, about 3 minutes.  Remove from the heat and set aside.
5. When the yams have finished roasting, transfer them to a serving bowl, and drizzle the butter mixture over the yams.  Garnish with parsley and serve. 

Hemingway Cocktail Slush

Serves 4

Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison.

1/2 cup dark rum
1/4 cup fresh lime juice
1/2 cup cocktail grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice cubes
Maraschino cherries and lime slices for garnish

1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup, and ice.  Blend until pureed. 
2. Serve in 4-ounce glasses garnished with cherries and lime slices.

Sea Breeze Cocktail

Serves 4

8 ounces Cranberry juice
5 ounces vodka
6 ounces ruby grapefruit Juice
4 lime wedges
Ice cubes for serving

1. In a pitcher, combine the cranberry juice, vodka, and grapefruit juice.  Stir to combine.
2. Fill glasses with ice cubes and pour in the sea breeze mixture.  Top with a lime wedge and serve. 

Crookneck Squash Pancakes with Cucumber Yogurt Sauce

Serves 4 to 6

1 pound crookneck squash, ends trimmed, and shredded
salt
2 garlic cloves, minced
1/2 cup finely chopped shallot or onion
1/4 cup finely chopped basil
1 large egg
Few drops Tabasco
1 cup fine breadcrumbs
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil

1. Put the shredded squash into colander, and sprinkle evenly with salt.  Let sit for 15 minutes and press out all the moisture that has accumulated.
2. Put the squash, garlic, onion, basil, egg, and Tabasco into a large mixing bowl, and stir to blend.  Sprinkle in the breadcrumbs and stir to combine. 
3. In a large skillet, heat the butter and oil. 
4. Using a 1/4 cup measure form the squash into patties, and fry in the oil for 3 to 4 minutes on each side, or until they are golden brown.  Drain on paper toweling and serve with cucumber yogurt sauce.  (See recipe below)

Cucumber Yogurt Sauce

Makes 3 cups

2 cups Greek style yogurt
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 cup grated Japanese cucumber
1 garlic clove, minced
Salt and Tabasco to taste

1. In a mixing bowl, combine the ingredients, and season to taste with salt and Tabasco.  Cover and refrigerate for at least 4 hours before serving. 

Crudites with Fresh Herb Dip

Serves 4 to 6

For the Crudites

Crookneck squash, cut into rounds
Rainbow carrots, tops removed cut into matchsticks
Japanese cucumbers, ends removed, cut into matchsticks
Cauliflower, separated into florets
Yellow wax beans, blanched in boiling water for 2 minutes, then drained

For the Dip

1/2 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper

1. In a mixing bowl, whisk together all the ingredients, cover, and refrigerate for at least 4 hours before serving. 
2. This dip is also delicious over grilled vegetables, topping baked potatoes, as a pasta or potato salad dressing, and as a dollop over grill seafood or chicken. 

Japanese Cucumber Salad

Serves 4

1/2 pound Japanese cucumbers, scrubbed, ends trimmed and cut into 1/2-inch rounds
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sesame seeds

1. In a bowl, combine the cucumbers, rice vinegar, sugar, and salt, tossing to combine. 
2. Allow to marinate for 2 hours, when read to serve, sprinkle with toasted sesame seeds. 

Cheesey Tomato Cauliflower Gratin

Serves 6

1 medium-size head of cauliflower
3 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
One 14.5-ounce can chopped tomatoes in juice
⅛ teaspoon cinnamon
½ teaspoon ground coriander seeds
2 eggs, beaten
1/2 cup crumbled goat cheese
1/4 cup shredded Gruyere cheese
1/4 cup chopped chives

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. Bring 4 quarts of salted water to a boil and cook the cauliflower for 2 minutes.  Drain well, and season with salt and pepper.  Put the cauliflower into the prepared baking dish. 
3. In a Dutch oven, heat the oil, and sauté the onion, garlic, and thyme leaves for 3 minutes, till the onion is softened. 
4. Add the tomatoes, cinnamon, and coriander.  Simmer for 15 minutes, season with salt and pepper.
5. Pour the mixture over the cauliflower. 
6. In a bowl, whisk together the eggs, and goat cheese, and pour over the tomatoes and cauliflower. 
7. Sprinkle with the Gruyere and bake for 30 minutes until bubbling, and the Gruyere is golden brown. 
8. Allow to rest for 5 minutes before serving. 

Loaded Cauliflower Casserole

Serves 6

Think “loaded baked potatoes” and you’ll see the similarity. You can change up the flavors here, subbing in chorizo for the bacon, and pepper jack for the cheddar, and red onion for the scallions. Or you can use marinara or pizza sauce in place of the cheese sauce, mozzarella, and Parmigiano for the cheddar for a pizza pie version. Lots of ways to make this your own.

1 head cauliflower cut into bite-size florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 strips bacon cooked crisp, crumbled, and saving the drippings
1/2 cup finely chopped shallot or onion
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups grated sharp white or yellow cheddar cheese
Few drops Tabasco
1/2 cup sour cream
3 thinly sliced scallions, using the white and tender green parts
1/3 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2. In a bowl, combine the cauliflower, salt, pepper and 3 tablespoons of bacon drippings, tossing to coat.
3. Spread into the pan, and roast for 15 minutes.
4. While the cauliflower is roasting, heat 3 tablespoons of bacon drippings in a saucepan, add the onion, and sauté till just turning translucent, about 5 minutes.  Whisk in the flour, cooking for 2 to 3 minutes. 
5. Add the broth and whisk until smooth and the mixture boils.
6. Remove from the heat, and whisk in the bacon, Tabasco, sour cream, and half of the scallions.
7. Pour over the cooked cauliflower, and sprinkle with the remaining cheese.
8. Roast another 15 minutes and serve hot. Serve garnished with the remaining scallions.

Sweet and Spicy Carrots

Serves 4 to 6

1 bunch rainbow carrots, scarped, ends trimmed, cut into 1/2-inch thick rounds
2 tablespoons olive oil
1 teaspoon Sriracha
1 tablespoon honey
1 garlic clove, smashed
1/4 cup lemon juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Toasted sesame seeds for garnish

1. Steam the carrots for 5 minutes until crisp/tender. Cool slightly.
2. In a bowl, whisk together the oil, Sriracha, honey, garlic, lemon juice, cilantro, and parsley.
3. Pour over the carrots and toss to coat. Sprinkle with sesame seeds and serve at room temperature.

Grilled Eggplant Salad

Serves 4 to 6

1 large eggplant
1 plum tomato, diced
1½ teaspoons red wine vinegar
½ teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped Italian parsley
Salt and black pepper, to taste
Pita bread for serving (cut into quarters)
1/4 cup capers for garnish
Shaved ricotta salata for garnish

1. Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft, and skin is blistered, about 15 minutes.
2. When cool enough, scoop out the insides of the eggplant and coarsely chop.
3. Transfer to a bowl and toss with tomatoes, vinegar, oregano, and garlic. Stir in oil and parsley, season with salt and pepper.
4. Load the salad onto the warm pita, garnish with capers and ricotta salata.  

Grilled Eggplant Chutney

Makes about 3 cups

Use this delicious dish as a condiment with grilled poultry, meats or as a topping for crostini with buratta or whipped ricotta.

1 eggplant, cut lengthwise into ¾-inch planks
2 tablespoons olive oil
Salt and pepper
2 tablespoons vegetable oil
½ red onion, roughly chopped
3 tablespoons brown sugar
¼ cup cider vinegar
⅓ cup chopped fresh cilantro or Italian parsley

1. Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
2. In a skillet, heat the vegetable oil over medium-high heat until hot.
3. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

Yellow Wax Bean and Squash Ragout

Serves 4 to 6

3 tablespoons extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1/2 pound yellow wax beans, trimmed
3 to 4 yellow squash, ends trimmed and sliced 1/2-inch thick
One 14.5-ounce can chopped tomatoes
Salt and freshly ground pepper
¼ cup chopped fresh basil
2 tablespoons finely chopped Italian parsley
1 cup crumbled Feta cheese

1. In a Dutch oven, heat the oil, and sauté the onion and garlic, until the onion is beginning to turn translucent. 
2. Add the beans, squash and tomatoes, season with salt and pepper, and simmer for 10 minutes. 
3. Add the basil and parsley and simmer another 10 minutes until the beans are tender, and the sauce has thickened.  Serve garnished with crumbled Feta. 

Yellow Wax Bean and Scarlet Runner Bean Salad

Serves 4

1/2 pound yellow wax beans, trimmed
1/2 pound shelled scarlet runner beans
1 small red onion, thinly sliced into half moons
2 Japanese cucumbers, scrubbed, and cut into 1/2-inch dice
1/2 cup canola oil
1/4 cup white wine vinegar
1 to 2 tablespoons sugar, to taste
1 heaping teaspoon Dijon mustard
Salt and pepper

1. Bring 4 quarts of water to a boil, and boil the yellow beans for 3 minutes, drain thoroughly.  With the same water, simmer the scarlet runner beans for 15 minutes till tender.  Drain thoroughly. 
2. In a salad bowl, combine the cooled beans, onion, and cucumbers.
3. In a mixing bowl, whisk together the oil, vinegar, sugar, and Dijon mustard.  Season with salt and pepper.
4. Toss the beans and vegetables with the dressing, toss to coat.  Cover and refrigerate for at least 2 hours before serving. 

Creamy Tuscan Beans

Serves 2 to 4

1/4 cup extra virgin olive oil
4 garlic cloves, minced
2 tablespoons finely chopped rosemary
1 pound shelled scarlet runner beans
1 1/2 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, sauté the garlic and rosemary for 1 minute until fragrant. 
2. Add the beans, and broth, bring to a boil, and simmer for 35 to 45 minutes until the beans are tender.
3. Season with salt and pepper.

Jujube Cake

Makes one loaf

1 cup firmly packed brown sugar
1/2 cup vegetable oil
2 cups ripe or dried, minced jujube*
Zest of 1 lemon
1/4 teaspoon ground cinnamon
1 teaspoon vanilla paste or extract
1 cup apple juice
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoonful baking soda
1/2 teaspoonful salt
2 tablespoons sliced almonds

1. Preheat the oven at 325 degrees and coat the inside of a loaf pan with non-stick cooking spray.
2. In a saucepan combine the brown sugar, oil, minced jujube, lemon zest, cinnamon, vanilla, and juice. Bring to a boil, then set aside to cool. Be careful not to overcook because mixture can turn bitter.
3. In a bowl, whisk together the flours, baking soda and salt. Combine dry ingredients with wet and pour into a lined loaf cake pan. Top with the sliced almonds.
4. Bake for 45 minutes or a skewer inserted into the center comes out clean. Cool on a wire rack. Slice and enjoy.

Jujube Rice Pudding

Serves 4

12 jujube fruits
1 cup arborio rice
3 cups milk
1 cup coconut milk
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 cup chopped pistachios for garnish

1. Wash the fruits, remove the seeds, and coarsely chop.
2. Rinse the rice once and drain.
3. Combine the milk and coconut milk in a measuring cup.
4. Put the rice, fruit, and 2 cups of milk in a saucepan and bring to a boil. Grate some fresh nutmeg into the pan.
5. Reduce heat, cover, and simmer for 20 minutes.
6. Heat 1 cup milk, then add and stir. Cook for 10 minutes.
7. Add up to one cup of hot milk and stir. Add honey and cinnamon.
8. Take off the heat. Allow the rice to rest, taste for doneness, and add more milk if you prefer a creamier texture.   Top each serving with chopped pistachios.   

@Diane Phillips Diane Phillips Blog: Cucina Divina
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