Farmers’ Market Box September 15th, 2022

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Stuffed Romanesco Squash

Serves 4 to 6

1 pound Romanesco squash, scrubbed, ends trimmed, and sliced in half lengthwise
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
One 28 ounce can chopped tomatoes
1 tablespoon finely chopped oregano
Salt and pepper
1 cup fresh breadcrumbs
1/2 cup shredded whole milk mozzarella
1/2 cup grated parmigiano Reggiano

  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. Using a grapefruit spoon, or a sharp small, bladed paring knife, carve out the inside flesh of the squash, and chop the flesh.  Set the shells aside.
  3. In a skillet, heat the oil, add the garlic, onion, and the chopped squash, sautéing until the onion is softened. 
  4. Add the tomatoes, and oregano, and simmer for 20 to 30 minutes until thickened. 
  5. Transfer 1 cup of the sauce to a mixing bowl.  Season with salt and pepper, add the breadcrumbs, 1/2 of the mozzarella and Parmigiano, and stir to blend. 
  6. Spread some of the tomato sauce into the bottom of the baking dish.   Stuff the squash with the bread crumb mixture, and sprinkle with the remaining cheese.  (Do-Ahead:  The dish can be cooled, covered, and refrigerated overnight, then brought to room temperature and baked)
  7. Bake for 25 to 30 minutes until the filling is bubbling and the squash is tender.  Serve any remaining sauce on the side. 

Fall Tortellini Soup

Serves 6 to 8

1/4 cup extra virgin olive oil
1 cup finely chopped onion
3 carrots, coarsely chopped
1/2 cup red wine
One 14-ounce can chopped tomatoes
1 bunch collard greens, tough stems removed, and sliced into ribbons
2 cups chopped Romanesco squash
1/2 pound yellow wax beans, ends trimmed and cut into 1-inch pieces
8 cups chicken or vegetable broth
Parmigiano Reggiano rinds, chopped (optional)
Salt and pepper
12-ounces cooked cheese or meat tortellini
Extra virgin olive oil for garnish
Grated Parmigiano Reggiano for garnish

  1. In a Dutch oven, heat the oil, sauté the onion and carrots, until the onion is translucent. 
  2. Add the wine, and bring to a boil, to concentrate the flavor.
  3. Add the tomatoes, and simmer for 5 minutes.
  4. Add the collards, squash, and beans, and toss in the tomato/wine mixture.
  5. Add the broth and rinds if using, bring to a boil, and simmer for 45 minutes, until the collards are tender. 
  6. Add the cooked tortellini and simmer another 10 minutes. 
  7. Serve garnished with a drizzle of extra virgin olive oil and Parmigiano Reggiano.

Southern Collard Greens

Serves 4 to 6

4 strips thick cut bacon finely chopped
1 sweet onion, finely chopped
1/2 pound smoked ham, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
1 bunch collard greens, washed, tough ends trimmed and chopped
2 tablespoons apple cider vinegar
1 teaspoon sugar
Salt and pepper

  1. In a Dutch oven, cook the bacon until crisp, add the onion, ham, and garlic, and sauté for 5 to 7 minutes until the onion is beginning to turn golden brown. 
  2. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium low and cook for 45 minutes to one hour until the collards are tender.   

Cider Braised Pork with Apples

Serves 6

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound rolled boneless pork loin roast
2 tablespoons unsalted butter
2 large, sweet onions cut in half and thinly sliced into half-moons
4 Gala apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour

  1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate. 
  2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 6 minutes.  Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
  3. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
  4. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil. 
  5. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste.  Taste the sauce and correct with salt and pepper, if necessary. 
  6. Add the apples and onions back to the sauce. 
  7. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples. 

Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. 

Mom’s Apple Pie Cake

Serves 6 to 8

6 medium-size Gala apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.

Batter

1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves

  1. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.  Transfer the apples to the prepared pan.
  2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
  3. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour. 
  4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

Sriracha Japanese Eggplant

Serves 4

1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoon rice wine (Mirin)
1 tablespoon brown sugar
5 drops Sriracha
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 garlic cloves, minced
2 teaspoons ginger, minced
1/2 cup finely chopped scallions (about 4)
1 pound Japanese eggplant, stem end removed, and thinly sliced
1 tablespoon sesame oil
2 tablespoons sesame seeds

  1. In a small bowl, whisk together the soy sauce, vinegar, Mirin, sugar, Sriracha and cornstarch.  Set aside.
  2. In a large skillet, heat the oil, swirl the garlic, ginger and 1/4 cup of the scallions in the oil. 
  3. Add the eggplant and cook until it begins to color and soften. 
  4. Add the sauce and stir until the mixture is thickened. 
  5. Serve garnished with the reserved scallions, a drizzle of sesame oil and sesame seeds. 
  6. Serve this warm or at room temperature. 

Asian Chicken and Spicy Eggplant

Serves 4

1/2 cup vegetable oil
1/2 pound Japanese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions finely chopped for garnish
2 cups steamed rice for serving

  1. Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels. 
  2. Remove all but 2 tablespoons of oil from the wok, sauté the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink. 
  3. Add the eggplant back to the skillet. 
  4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce. 
  5. Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice. 

Swiss Beans

1/2 pound yellow waxed beans, ends trimmed and cut into 1-inch pieces
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon sugar
1 cup sour cream
Salt and pepper
1 cup shredded Gruyere cheese

  1. Bring 4 quarts of salted water to a boil, and cook the beans for 3 to 4 minutes, just short of al dente. Drain thoroughly and toss with salt and pepper to season.
  2. Preheat the oven to 350 degrees and coat the inside of a 9inch baking dish with non-stick cooking spray.
  3. In a saucepan, heat the butter, and whisk in the flour and sugar, cooking for 2 to 3 minutes. Remove from the stove top and whisk in the sour cream, lower the heat to very low and return the saucepan to the stove, and cook for 1 minute.
  4. Season the sauce with salt and pepper if needed.
  5. Combine the sauce with the beans, and transfer to the prepared baking dish. Sprinkle with the cheese.
  6. Do-Ahead: The beans can be prepared the day before and refrigerated.
  7. Bake the beans at 350 degrees for 25 to 30 minutes until the cheese is melted, and the casserole is bubbling.

Garnet Yam Home Fries

Serves 6

1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
  2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
  3. Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.

Garnet Yam Stacks

Serves 6

1 pound sweet potatoes
6 tablespoons unsalted butter, melted
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 garlic clove, minced
salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped Italian parsley

  1. Preheat the oven to 400 degrees. Coat 12 muffin tins with non-stick cooking spray and set aside.
  2. Slice the sweet potatoes 1/16-inch thick using a mandoline and place in a bowl.
  3. Toss the potato slices with the butter, herbs, garlic, 1 teaspoon salt and a few grinds of pepper until the potatoes are evenly coated.
  4. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are even with the rim of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 35 minutes.
  5. Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmigiano and parsley and serve immediately.

Roasted Tangerine 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 tangerine 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
3 tangerines, peeled, and segmented
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 tangerines, and parsley. Remove the thyme sprigs.
  8. Pour over the chicken on the platter and serve.

Autumn Salad with Pecan Vinaigrette

Serves 6

6 cups chopped romaine lettuce
1/4 cup tangerine juice
1/4 cup rice vinegar
2 tablespoons finely chopped shallot
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup finely chopped toasted pecans
3 tangerines, peeled, and segmented
1/2 cup pomegranate arils

  1. Put the romaine into a salad bowl. 
  2. In another small bowl, whisk together the juice, vinegar, shallot, honey, and oil.  Season with salt and pepper.  Add the pecans to the vinaigrette and toss the lettuce with some of the vinaigrette, enough to coat the leaves. 
  3. Plate the salad, garnish with the tangerine segments, and arils. 
  4. Drizzle with a bit more dressing and serve.

Roasted Delicata Squash

Serves 4 to 6

3 tablespoons olive oil
1 tablespoon maple syrup
1 1/2 pounds Delicata squash, cut in half lengthwise, seeded, then cut into 1/2 inch moons
1 teaspoon salt
1/4 cup grated Parmigiano Reggiano cheese
2 tablespoons parsley, chopped

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment. 
  2. In a bowl, combine the oil, maple syrup, squash, and salt.  Toss to coat.
  3. Spread the squash in an even layer onto the baking sheet, roast for 10 minutes, turn and roast another 10 minutes until the squash is golden brown. 
  4. Remove to a serving platter or bowl, and sprinkle with the Parmigiano and parsley before serving. 

Roasted Delicata Squash Arugula Salad

Serves 4

Delicata squash makes the most delicious chips to serve with dip (blue cheese is my fave), follow the directions for roasting the squash, sprinkle with coarse salt, and cool. Store in zip-lock type bags for up to 5 days.

1 delicata squash, halved lengthwise, seeded, and cut into 1/2-inch pieces
Extra virgin olive oil
Salt and pepper
1/4 cup rice vinegar
1/4 cup apple cider
2 teaspoons finely chopped shallot or red onion
1/2 cup vegetable oil
Salt and pepper
1 bunch arugula, washed, spun dry, any tough stems removed
1/2 cup crumbled gorgonzola cheese for garnish (optional)

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone. 
  2. In a bowl, toss the squash with extra virgin olive oil to coat, then sprinkle liberally with salt and pepper. 
  3. Roast for 10 to 15 minutes until the squash is crispy.  Allow to cool. 
  4. In a mixing bowl, whisk together the vinegar, cider, shallot, and oil.  Season with salt and pepper. 
  5. Put the arugula into a bowl and toss with some of the dressing. 
  6. Plate the salad and garnish with the squash and blue cheese if desired.  Drizzle the squash with a bit of the dressing if desired. 

Five Spice Asian Pears

Serves 4

These are a delicious garnish for roasted poultry or pork, but also make an amazing dessert served with crème fraiche, or ice cream. If you have a lot of syrup left, boil it down for about 20 minutes until thickened, then cool, and store in the freezer. It’s great as a basis for cocktails, or as a drizzle over pound cake and other desserts.

1/4 cup unsalted butter, melted
3/4 cups firmly packed light brown sugar
½ cup dry sherry
1/2 teaspoon 5 spice powder
1 cup pear nectar
4 firm Asian pears, peeled, cored, and cut in half

  1. In a Dutch oven, stir together the butter, sugar, sherry, spices, and pear nectar until the sugar and butter are melted.  Add the pears turning them in the liquid to coat them. 
  2. Cover and cook on medium heat, turning the pears every 10 minutes until they are tender.  This should take about 30 minutes. 
  3. Carefully remove the pears with a slotted spoon to a serving platter. Spoon the liquid over the pears.  Serve warm, or chilled.

The Perfect Flame Tomato Tart

Serves 4 to 6

One sheet puff pastry, thawed, and rolled out into a 14-inch circle
1/4 cup extra virgin olive oil
2 garlic cloves
1/2 cup packed basil
Salt and pepper
1 pound perfect flame tomatoes, washed, stemmed, and cut into 1/2-inch slices half
1 cup shredded whole milk mozzarella
1/2 cup grated Parmigiano Reggiano

  1. Preheat the oven to 400 degrees and coat the inside of a tart pan with non-stick cooking spray.  Lay the puff pastry into the tart pan and press into the sides.  Prick the interior of the puff pastry all over with a fork and bake for 12 minutes until beginning to turn golden brown. 
  2. While the pastry is baking, in a blender or food processor, blend the oil, garlic, basil and season with salt and pepper.  Transfer to a bowl and toss with the mozzarella.    Transfer to the baked shell, arrange the tomatoes on top of the mixture, top with the Parmigiano and bake another 20 to 30 minutes until the tart is bubbling and the cheese is melted. 
  3. Allow to cool for at least 30 minutes before cutting into wedges. 

Stuffed Tomatoes

Serves 4

2 cups fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 pound Perfect Flame tomatoes, cut in half horizontally
Salt and pepper
Water

  1. In a bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic. 
  2. Film the bottom of a large skillet with some of the oil, and place the tomatoes cut side up.  Season liberally with salt and pepper.
  3. Mound the breadcrumb mixture onto the cut side of the tomatoes, and drizzle with the remaining oil. 
  4. Cook over medium high heat, until the tomatoes begin to sizzle a bit, maybe 3 to 5 minutes.  Add 1/4 cup of water to the skillet, cover and simmer gently on medium heat for 20 minutes.
  5. Remove the cover, and ladle some of the juices over the breadcrumbs, turn up the heat to medium high and cook another 10 minutes, until the tomatoes are soft and tender. 
  6. Serve the tomatoes warm or at room temperature. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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