Farmers’ Market Box September 1st, 2022

This week’s local produce and featured farms:

• Summer Squash Mix – Tamai Farms
• Bi-color Corn – Dacquisto Farms
• Yu Choy – Fresno Evergreen
• Blue Lake Beans – Tamai Farms
• Gold Nugget Tangerines – Rancho Del Sol
• Purple Majesty Potatoes – Weiser Family Farms
• Japanese Eggplant – Dacquisto Farms
• Kosui Pear – Penryn Orchards

Farmer’s Choice

• Passionfruit – NBC Farms
• Jimmy Nardello Peppers – Country Rhodes Farm

Farmers’ Market Box Recipes:

Purple Potato Salad

Serves 4

1 pound purple potatoes, scrubbed
2 ribs celery, finely diced
1 torpedo red onion, thinly sliced using the red and tender green parts
1/4 cup finely chopped dill weed (or two tablespoons dried)
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
Salt and pepper

1. Put the potatoes into water to cover and bring to a boil.  Simmer for 15 to 20 minutes until tender.  Cool completely.
2. When cooled, cut into bite sized pieces, transfer to a salad bowl, add the celery, onion, dill, zest, and lemon juice, tossing to blend. 
3. In a small bowl, whisk together the mayonnaise, sour cream, and mustard. 
4. Toss with the potatoes, until coated.  Season with salt and pepper.  The salad can be refrigerated for up to 12 hours. 

Pasta alla Norma

Serves 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 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.
2. 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 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. 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. 

Orecchiette and Green Bean Pasta Salad

Serves 6

1/2 pound green beans, ends trimmed and cut into 1-inch pieces
12 ounces orecchiette, cooked 2 minutes short of al dente
1/2 cup finely chopped red onion
Grated zest of 1 lemon
3 tablespoons lemon juice
1/4 cup coarsely chopped fresh mint
1/4 cup chopped Italian parsley
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup finely shredded Pecorino Romano cheese

1. Bring 4 quarts of salted water to a boil.  Cook the beans for 3 to 4 minutes, until crisp/tender.
2. Drain thoroughly and put into a large salad bowl with the cooked orecchiette and red onion.
3. In a bowl, whisk together the zest lemon juice, mint, parsley, and oil.  Season with salt and pepper.
4. Pour over the pasta and toss to coat.  Season with salt and pepper if needed, sprinkle with the cheese and serve at room temperature. 

Green Bean and Tomato Salad

Serves 4 to 6

1/2 pound green beans, ends trimmed, and cut into 1-inch pieces (or left whole)
2 scallions, thinly sliced, using the white and tender green parts
2 cups cherry tomatoes, cut in half, or quarters if large
1/3 cup red wine vinegar
1/4 cup finely chopped tarragon
2 tablespoons Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 to 5 minutes until crisp/tender.  Drain thoroughly and transfer to a salad bowl.  Allow to cool.
2. Add the onion, and tomatoes to the beans in the bowl.
3. In a mixing bowl, whisk together the vinegar, tarragon, mustard, and oil.  Season with salt and pepper. 
4. Pour over the salad and allow to marinate at room temperature for 1 hour before serving. 

Green Bean and Corn Salad

Serves 6

1/2 pound blue lake green beans, ends trimmed, and cut into 1-inch lengths
2 cups corn cut from the cob
6 strips thick cut bacon, cut into 1/2-inch strips
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the beans, and cook 3 to 5 minutes, until crisp/tender.
2. Drain thoroughly, add to a bowl with the corn.
3. In a skillet, cook the bacon until it is crisp.  Add the onion and cook for 3 minutes until translucent.
4. Add the mustard, brown sugar, and vinegar, bring to a boil, and season with salt and pepper. 
5. Pour over the corn and beans and serve at room temperature. 

Summer Squash Risotto

Serves 6

For the Squash

2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped onion
1 garlic clove, minced
2 cups grated summer squash
Salt and pepper

1. In a skillet, heat the butter and sauté the onion and garlic for 2 to 3 minutes until the onion is softened.
2. Add the squash, season with salt and pepper, and sauté until the squash loses most of its moisture. Season with salt and pepper and set aside.
3. Do-Ahead: You can make this 2 to 3 days ahead of time, because the squash is so delicate, you add it at the last minute when you are making the risotto.

For the Rice

4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or Arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed summer squash (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper

1. In a wide saucepan, melt 2 tablespoons of butter, and sauté the onion for 2 to 3 minutes until the onion is softened.
2. Add the rice, and toast in the butter and onion mixture.
3. Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
4. Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
5. Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
6. Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano. Season with salt and pepper and serve garnished with the remaining cheese.
7. INSTA-POT/Pressure cooker:  reduce the broth to 3 1/2 cups and cook at high pressure for 5 minutes, quick release, then stir in the butter, squash, and Parmigiano.
8. Cook’s Note: If you don’t’ want to use wine, add 1/2 cup more broth to the pot.

Summer Squash and Chicken Sheet Pan Bake

Serves 6

1/2 cup extra virgin olive oil
1/4 cup Dijon mustard
1/4 cup white wine vinegar
2 garlic cloves
1 leek coarsely chopped, using the white and tender green part
Salt and pepper
8 chicken breast halves, skin and bones removed
4 cups summer squash, sliced 1/2-inch thick
2 cups sliced leeks, using the white and tender green parts
1 basket yellow tomatoes, halved if large
Salt and pepper
1/2 cup finely chopped basil
1 cup shredded Gruyere cheese

1. In a food processor or blender, combine the oil, mustard, vinegar, garlic, and leek and puree until thickened.  Season with salt and pepper. 
2. Divide the liquid in half and marinate the chicken in one half of the mixture for at least 2 hours or up to 24 hours. 
3. Put the remaining marinade in a zip-lock bag, add the squash, leek, and tomatoes, seasoning with salt and pepper.  Refrigerate until ready to bake. 
4. Preheat the oven to 400 degrees, arrange the vegetables on a baking sheet lined with aluminum foil, parchment, or silicone.  Top with the chicken, and drizzle with any leftover marinade.  Sprinkle with the basil and cheese, bake for 20 minutes until the chicken is cooked through and registers 160 degrees on an instant read meat thermometer.  Cover and let rest for 10 minutes before serving.  
5. Cook’s Note: You can also make this dish with thick fleshed fish substituted for the chicken; I’ve done this with salmon, or halibut or sea bass. 

Olive Oil Cake

Makes one 9-inch cake

1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups plus 2 tablespoons sugar
¼ teaspoon grated tangerine zest
¾ cup extra-virgin olive oil
¾ cup milk
1 cup chopped tangerines

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan.
2. In a mixing bowl, whisk the flour, baking powder, and salt together.
3. Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
4. Add 1¼ cups sugar and zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
5. Reduce the speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
6. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add the milk and mix until combined, about 30 seconds.
7. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
8. Stir in the tangerines and stir to blend.
9. Transfer the batter to the prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface.
10. Bake until the cake is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached, 40 to 45 minutes.
11. Transfer pan to wire rack and let cool for 15 minutes.  Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

Yu Choy Sauté

Serves 4

1 bunch Yu choy, washed and spun dry
2 tablespoons vegetable oil
1 tablespoon oyster sauce
1 tablespoon Tamari or soy sauce
1/2 teaspoon sesame oil
1/8 teaspoon ground white pepper

1. Heat 1 tablespoon of oil in a small saucepan over low heat for 30 seconds. Stir in the oyster sauce, soy sauce, sesame oil, and white pepper. Bring the mixture to a simmer, then immediately turn off the heat and set aside.
2. Bring 4 quarts of water to a boil, add 1 tablespoon of oil to the boiling water.
3. Add in the yu choy and stir gently, cooking for 2 minutes.
4. Using a pair of tongs remove the vegetables from the pot and arrange on a dish.
5. Pour the warm sauce over the yu choy and serve. 

Asian Chicken Noodle Soup

Serves 6

3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch Yu Choy, tough stems removed, and chopped
2 medium carrots, cut into matchsticks
6 cups chicken or vegetable broth
2 cups cooked shredded chicken
8 ounces fresh soba noodles
2 teaspoon soy sauce
2 scallions, finely chopped for garnish
1 teaspoon sesame oil for garnish

1. In a wok, or Dutch oven, heat the oil, add the garlic and ginger, and swirl in the pan for 30 seconds until fragrant. 
2. Add the Yu choy, and stir fry for 1 minute, until the Yu choy is wilted. 
3. Add the carrots and toss in the ginger/garlic oil.
4. Add the broth, chicken, soba noodles, and soy sauce. 
5. Simmer for 20 minutes.  Season with salt and pepper.
6. Serve garnished with scallions and sesame oil. 

Korean Short Ribs

Serves 4 to 6

4 garlic cloves
1 cup soy sauce
1/3 cup sugar
3 Asian pears, peeled, cored, and chopped
3 tbsp honey
3 tbsp Japanese rice wine
3 tbsp sesame oil
2 tsp pepper, or more depending on your taste.
3 pounds boneless short ribs

1. In a blender or food processor, combine the garlic, soy, sugar, pears, honey, rice wine, sesame oil, and pepper and puree. 
2. Pour the mixture into a zip-lock bag and add the short ribs.  Seal the bag and refrigerate for 4 hours or up to 24 hours. 
3. Drain the marinade into a saucepan and bring to a boil for 10 minutes. 
4. Preheat the grill and grill the short ribs until they are browned on all sides—this may take 5 minutes per side.  They should be medium rare on the inside.  Remove from the grill and allow to rest for 5 minutes before serving. 

Roasted Asian Pear Salad

Serves 6

2 Asian Pears, cored, and cut into 8 wedges
1/2 cup Raw sugar
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon dry mustard
1/2 teaspoon curry powder
One head leaf Lettuce, washed, spun dry and chopped
1/2 cup toasted sliced almonds for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Dip the pear wedges into the raw sugar, and roast for 15 to 20 minutes, turn the pears, and roast another 10 minutes, until golden brown. 
3. In a small bowl, whisk together the granulated sugar, oil, vinegar, lemon juice, Worcestershire, garlic salt, mustard, and curry powder. 
4. Put the lettuce into a salad bowl and toss with the dressing. 
5. Plate the salad, top each portion with pear wedges, drizzle with a bit of dressing, and garnish with sliced almonds. 

Passion Fruit Curd

Makes 1 1/2 cups

Passion fruit curd is delicious on toast, or as a filling for cakes, or a topping for a cheesecake.

8 passion fruits
3 large eggs
12 tablespoons unsalted butter
1 1/4 cups packed light brown sugar
2 tablespoons cornstarch

1. Open the passion fruits and push through a sieve. Transfer for the pulp to a saucepan, and whisk in the eggs, butter, sugar, and cornstarch.
2. Cook over medium low heat until the curd begins to bubble and is thickened.
3. Push the curd through a sieve and allow to cool. Push a piece of plastic wrap onto the curd, to avoid it forming a skin. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Passion Fruit Meringue

Serves 6

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated
3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

Jimmy Nardello Pimento Cheese

Makes about 4 cups

1/2 pound Jimmy Nardello peppers, stem end removed
2 tablespoons unsalted butter
1/2 cup finely chopped onion
4 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper
1/8 tsp. white pepper
1/8 tsp. smoked paprika
4 cups grated sharp cheddar cheese

1. Remove the stem end of the peppers and chop finely. 
2. Melt 2 tablespoons of butter in a skillet, and sauté the peppers until they are softened.  Add the onion, and sauté another 3 to 4 minutes until softened.  Cool and set aside. 
3. Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the cheddar cheese and stir again.
4. Fold in the pepper mixture. 
5. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator or freezes for up to 3 months. 

Ranchero Sauce

Makes about 4 cups

This is terrific with Huevos Rancheros, cheese enchiladas or served over a quesadilla. It freezes well and can be kept in the refrigerator for up to 4 day.

2 tablespoons vegetable oil
2 large onions, thinly sliced
2 cloves garlic, minced
1/2 pound Jimmy Nardello peppers, stem ends removed, and chopped
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon chili powder
2 tablespoons tequila
One 28-ounce can tomato puree, or canned crushed tomatoes and their juice

1. Heat the oil in a large, deep skillet over medium-high heat, add the onion, and cook, stirring, until softened, about 3 minutes. Add the garlic, peppers, cumin, salt, and chili powder and cook for 8 to 10 minutes, stirring, to prevent the vegetables and spices from sticking or burning.
2. At the end of 8 minutes, the vegetables should be soft and the garlic and onions, almost translucent. 
3. Add the tequila and allow it to evaporate.
4. Add the tomatoes puree and bring to a boil.  Reduce the heat to low and simmer until the sauce is thickened, about 30 minutes.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days or freeze for up to 2 months. Serve warm.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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