Farmers’ Market Box September 8th, 2022

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Beans and Greens

Serves 6

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch rainbow chard, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
1/2 pound dragon’s tongue beans, shelled
3 cups chicken or vegetable broth
Salt and pepper

  1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant. 
  2. Add the kale, and sauté until the kale is wilted.  Season with salt and pepper. 
  3. Add the tomatoes and bring to a boil.  Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender.  Season with salt and pepper.  Serve drizzled with extra virgin olive oil.

Dragon Tongue Beans with Pancetta

Serves 4 to 6

1/2 pound dragon tongue beans, shelled
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
1/2 cup finely chopped onion
1/4 cup packed basil, thinly sliced
Salt and pepper
1/3 cup shaved Parmigiano Reggiano

  1. Bring 4 quarts of salted water to a boil.  Add the beans and cook for 4 minutes.  Drain thoroughly.  Set aside. 
  2. In a large skillet, heat the oil, add the pancetta, and cook until the pancetta is crispy.
  3. Add the onion, and sauté until the onion is softened. 
  4. Add the beans to the skillet and toss with the pancetta. 
  5. Add the basil, and season with salt and pepper. 
  6. Garnish with Parmigiano Reggiano and serve.

Sicilian Greens

Serves 4

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch rainbow chard, tough stems and ribs removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

  1. In a large skillet, heat the oil, add the raisins, shallot, garlic, red pepper, and sauté for 3 to 4 minutes.
  2. Add the chard, sauté until they are just wilted.
  3. Add the broth, and simmer until the broth has evaporated.
  4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Swiss Chard and Artichoke Dip

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 cup finely chopped red onions
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
One 10-ounce package frozen artichoke hearts, defrosted and chopped
2 tablespoons lemon juice
2 cups mayonnaise
1 1/2 cup shredded imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
One round loaf unsliced sourdough bread

  1. Preheat the oven to 350 degrees. 
  2. In a large skillet, heat the oil, sauté the garlic, zest and onions until the onions are softened. 
  3. Add the Swiss chard, and sauté until the chard is wilted. 
  4. Add the artichokes, and lemon juice, and sauté until the liquid in the pan has evaporated. 
  5. Cool the mixture.
  6. In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend. 
  7. Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread.  Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling.  Serve the dip with crudités, pita chips and crackers. 

Roasted Summer Squash with Garlic Herb Butter

Serves 8

One pound summer squash, scrubbed, ends trimmed, and cut into 1-inch chunks
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup unsalted butter
4 garlic cloves, minced
2 tablespoons finely chopped basil
2 tablespoons finely chopped marjoram or oregano

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the squash, oil, salt, and pepper. 
  3. Spread the squash onto the baking sheet and roast for 12 minutes, turn and roast another 10 minutes, the squash will be crisp/tender.
  4. While the squash is roasting, melt the butter, add the garlic, basil and marjoram, and simmer for 5 minutes.
  5. When the vegetables are finished roasting, transfer them to a serving dish, and drizzle with the herbed garlic butter. 

Summer Squash and Pesto Ricotta Pasta

Serves 6

One pound penne pasta, cooked al dente, reserving some hot pasta water
1/4 cup unsalted butter
1/2 cup finely chopped sweet yellow onion
2 garlic clove, minced
Pinch red pepper flakes
Grate zest of 1 lemon
1/2 pound summer squash, scrubbed, trimmed, and cut into 1/2-inch dice
1/4 cup prepared basil pesto, either store bought or homemade
1/2 cup whole milk ricotta
2 tablespoons fresh lemon juice
Salt and pepper
1/3 cup Parmigiano Reggiano for garnish

  1. In a large skillet, heat the butter, and sauté the onion, garlic, red pepper, and zest until the onion is softened, and turning translucent.
  2. Add the squash and sauté until the squash is crisp/tender (about 8 minutes)
  3. Season liberally with salt and pepper. 
  4. In a large bowl, combine the pesto, ricotta, and lemon juice. 
  5. Add the hot pasta, squash mixture, and toss to combine.
  6. Season with salt and pepper, and garnish with shavings of Parmigiano Reggiano. 

Spicy Asian Eggplant with Pork

Serves 4 to 6

1/2 pound eggplant, stem end removed, and cut into bite sized pieces
2 scallions, finely chopped
1 teaspoon grated ginger
2 garlic cloves, minced
2 teaspoon chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons soy sauce
1 tablespoon rice wine (mirin)
1 teaspoon cornstarch
1/2 pound ground pork (or sub in ground chicken or turkey)
3 tablespoons vegetable oil

  1. In a small bowl, mix 3 tablespoons of scallions, ginger, garlic, and chili garlic sauce. Set aside.
  2. In another bowl, mix the vinegar, sugar, and soy sauce.
  3. In another bowl, mix the pork, rice wine and cornstarch.
  4. Heat the oil in a wok, add the eggplant, and cook until the eggplant is soft, about 5 minutes.
  5. Add the pork, and cook, until the pork is no longer pink, and there are no large pieces.
  6. Add the scallion mixture and stir for 1 minute. Add the vinegar mixture, and cook another 2 minutes, until the eggplant is tender. Sprinkle with the remaining scallions and serve.

Grilled Eggplant Dip

Serves 4 to 6

1/2 pound eggplant, trimmed and sliced lengthwise into 1/2-inch-thick slices
1 tablespoons extra-virgin olive oil; more for brushing
salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoons za’atar
Paprika for garnish
Pita chips for serving

  1. Prepare a medium-high gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
  2. Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
  3. Put the eggplant in a food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining tablespoon oil, and 1/2 teaspoon salt. Pulse until well combined; there should be small pieces of eggplant visible.
  4. Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of paprika, and pita chips.

Eggplant Meatballs

Serves 6

1/4 cup extra virgin olive oil
1 large eggplant, stem end trimmed, and cut in half (about 1 pound)
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

  1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment, or aluminum foil.  Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down.  Roast for 20 to 30 minutes until the flesh is completely tender. 
  2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board.  Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley, and pepper. 
  3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls.  Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls. 
  4. Pour enough vegetable oil into a large sauté or skillet to reach a depth of 1-inch and heat to 375 degrees. 
  5. Fry the polpette until golden brown, turning them frequently. 
  6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked.  The meatballs can be added to marinara sauce or served plain as an appetizer. 
  7. Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil. 

O’Henry Sweet Potatoes with Fried Sage

Serves 6

1 pound sweet potatoes, peeled and cut into 2-inch chunks
salt
Vegetable oil
Leaves from 1 small bunch sage
1 thyme sprig
¼ cup heavy cream
6 tablespoons unsalted butter, cubed
1 garlic clove minced
Large pinch of freshly grated nutmeg
8 ounces grated Gruyère, Cheddar or Emmentaler cheese
5 ounces goat cheese

  1. In a saucepan, cover the potatoes and a generous amount of salt with 1 inch of water. Bring to a boil, then simmer until potatoes are tender, 10 to 15 minutes. Drain but don’t wash out the pot.
  2. Meanwhile, fry the sage leaves: Line a plate with a paper towel. In a small skillet, heat ¼-inch of oil.
  3. Add sage leaves a few at a time, and fry until golden and crisp, usually about 1 minute or so. Use a slotted spoon to transfer fried leaves to the paper-towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves, adding more oil to the pan if needed.
  4. In a small pot over medium heat, add the thyme and cream, and bring to a simmer. Turn off the heat and cover until needed.
  5. Transfer the cooked potatoes to a food processor, and pulse just until mashed. Or pass potatoes through a food mill or large-holed sieve to mash.
  6. Return potatoes to their cooking pot and set it over low heat. Using a wooden spoon, stir in butter, garlic, and nutmeg until the butter melts.
  7. Remove thyme sprig from the cream. Stir the cream into the potatoes, then stir in the cheese, a handful at a time, until melted and stringy. Serve immediately, topped with the fried sage leaves.

Spicy Roasted Sweet Potatoes with Yogurt Sauce

Serves 4 to 6

3 vegetable oil
1 pound sweet potatoes, peeled or unpeeled, and cut into ½-inch chunks
¾ teaspoon salt, plus more as needed
¾ teaspoon curry powder
½ teaspoon smoked paprika
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
3 to 5 thyme sprigs
½ cup plain Greek yogurt
1 small garlic clove, minced
1/4 cup finely chopped cilantro
Salt and pepper

  1. Preheat the oven to 350 degrees, line a baking sheet with silicone, parchment, or aluminum foil. In a large bowl, toss together sweet potatoes, oil, salt, curry powder, smoked paprika, cumin, black pepper, and thyme.
  2. Spread the potatoes in an even layer on the baking sheet.
  3. Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
  4. As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
  5. Serve the potatoes topped with the yogurt sauce. 

Pear Upside Down Cake

Serves 6 to 8

To make this ahead, bake the cake, and then cool to room temperature. Cover and refrigerate overnight. Re-warm, covered with aluminum foil in a 350 degree oven for 10 minutes to loosen the caramel. Then turn out onto a serving platter.

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored, and thinly sliced

  1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray. 
  2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling. 
  3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter.  Set aside while making the batter.

For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
Vanilla ice cream for serving

  1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy.  Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt. 
  2. Stir in the milk and vanilla and beat until smooth. 
  3. Carefully pour over the pears in the baking dish.  
  4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean.  Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
  5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate.  Serve the cake warm with vanilla ice cream, or unsweetened whipped cream. 

Apple Streusel Muffins

Makes 12

For the Muffins

2 cups (9 ounces) all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces sour cream or Greek Style yogurt
1 teaspoon pure vanilla paste or extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
2 medium-sized Cameo apples, peeled, cored, and diced into 1/2-inch pieces

  1. Preheat oven to 400°F. coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
  2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, sour cream, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
  3. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.)
  4. Stir in the chopped apples. Fill each muffin tin all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup (2 ounces) unsalted butter, melted

  1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
  2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
  3. Do-Ahead: The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)

Poached Pears and Apples in Red Wine

Serves 8

This versatile dish can be a garnish for your Thanksgiving turkey, or it can be a dessert. Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake or used in cocktails.

1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Warren pears cored and cut in half
2 Cameo apples cored and cut in half

  1. In a Dutch oven, combine the wine, port, brown sugar, and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit. 
  2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened. 
  3. Transfer the pears to a serving platter.  Strain the sauce into a saucepan, discarding any solids. 
  4. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.  Spoon the syrup over the pears on the platter and serve at room temperature.

Slow Cooker Chicken with Pears and Apples

Serves 6

¼ cup (1/2 stick) unsalted butter
2 firm Cameo apples, and 2 firm pears, peeled, cored, and cut into wedges
2 medium onions cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes or 2 teaspoons chicken stock base
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley

  1. In a large skillet, melt the butter and sauté the apples, pears, onions, and thyme until the onions begin to soften, about 5 to 7 minutes.  Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker.  Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
  2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels.  Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert.  Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples and pears are tender.   Stir in the cream and parsley and serve on the warm setting. 

Broccoli Salad

Serves 6

½ cup golden raisins (or dried cranberries)
½ red onion, finely sliced
¼ cup apple cider vinegar
1 tablespoon sugar
Salt
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 pound broccoli
1 Cameo apple cored and cut into ½-inch cubes
2 scallions, white and green parts, finely sliced
salt and black pepper
½ cup toasted sliced almonds
1 cup red grapes, halved crosswise

  1. Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Set aside for 10 minutes while you prepare the rest of the ingredients.
  2. Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
  3. After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
  4. Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Toss well so that everything is well coated. Season with ½ teaspoon salt and black pepper to taste.
  5. Just before serving, add the almonds and grapes and gently toss. Serve at room temperature.

Broccoli Toasts with Aged Provolone

Serves 6

1 bunch broccoli, trimmed and cut into small florets
3 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
½ teaspoon red-pepper flakes
1 teaspoon lemon zest
Black pepper
6 (¾-inch thick) slices of a 10-inch round peasant loaf
3 ounces grated aged provolone

  1. Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
  2. Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
  3. While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don’t burn.)
  4. Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. Remove from oven and serve slices whole or cut in half.

Sheet Pan Sausage and Habanada Peppers

Serves 4 to 6

1 pound fresh sausage, such as sweet or hot Italian sausage
1/2 pound Habanada peppers, seeded and sliced into 2-inch strips if large
1 cup cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into ½-inch wedges
3 tablespoons extra-virgin olive oil
salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, or silicone.
  2. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a bowl, toss the sausages with the peppers, tomatoes, garlic, shallots, and olive oil. Season with salt and pepper and spread in an even layer.
  3. Roast for 15 minutes, turn the sausages and vegetables, and roast another 20 minutes, until the sausage is cooked through, and the vegetables have a bit of char on them. 

Ricotta Stuffed Habanada Peppers

Serves 4 to 6

1 diced shallots
1 tablespoon extra virgin olive oil
2 tablespoons fresh oregano chopped
2 teaspoons grated lemon zest
1 cup whole milk ricotta
¼ teaspoon salt
1/8 teaspoon ground pepper
1/2 pound Habanada peppers

  1. Preheat the broiler, and line a 9-inch cake pan with foil.
  2. Wash and dry peppers. Slice tops off and shake out seeds. Use a paring knife if necessary to cut the heaviest portion of the ribs out.
  3. Heat the olive oil in a frying pan over medium heat. Add diced shallots and cook until translucent, stirring regularly.  Cool.
  4. In a bowl, combine shallots with ricotta, oregano, salt, pepper, and lemon zest. Process briefly with a hand blender or in a standard blender.
  5. Stack peppers in foil lined pan so that the cut tops are facing up. Pipe filling into peppers until just rounded.
  6. Place under the broiler for 8-10 minutes until ricotta is just browning.
  7. Sprinkle with some flaky sea salt and serve warm.

Purple Tomatillo Salsa

Makes about 3 cups

1 pound purple tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, coarsely chopped (and seeded, if you would like a milder salsa)
¼ cup chopped white or yellow onion
1 garlic clove
½ cup coarsely chopped cilantro
2 tablespoons lime juice
1/4 cup water
Salt to taste

  1. Preheat the broiler, positioning a rack at the highest setting under the heat. Line a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side.
  2. Turn tomatillos over and broil 2 to 5 minutes longer, until charred.
  3. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
  4. Add chiles, onions, garlic, lime juice, cilantro and water to blender and blend to a coarse purée.
  5. Transfer to a bowl and thin out as desired with water. Taste and adjust salt.
  6. Set aside for at least 30 minutes before serving, to allow the flavors to develop. 
  7. The salsa will keep in the refrigerator for up to 2 weeks. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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