Farmers’ Market Box September 22nd, 2022

This week’s local produce and featured farms:

• Summer Squash Mix – Her Produce
• Purple Sweet Potatoes – Her Produce
• Chinese Eggplant – Fresno Evergreen
• White Cauliflower – Mendoza Farm
• Carrots – JR Organics
• Crispin Apples – Penryn Orchards
• Honeynut Squash – Black Sheep Produce
• Red Russian Kale – Milliken Farms

Farmer’s Choice

• Comice Pears – Penryn Orchards
• Pineapple Tomatoes – Munak Ranch

Farmers’ Market Box Recipes:

Mixed Summer Squash Side Dish

Serves 6 to 8

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 red onion, finely chopped
1 teaspoon dried oregano
1 pound mixed summer squash, ends trimmed, and cut into 1-inch pieces
One 28-ounce can chopped tomatoes and their juice
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped basil
Salt and pepper
1 cup shredded whole milk mozzarella
1/2 cup grated Parmigiano Reggiano

1. In a large oven proof skillet, heat the oil, sauté the garlic, onion, and oregano for 3 to 5 minutes until the onion begins to turn translucent. 
2. Add the squash and sauté until the squash is crisp/tender, about 4 minutes.
3. Add the tomatoes, parsley and basil, season with salt and pepper, and simmer for 10 minutes, until the sauce is thickened.
4. Sprinkle the squash mixture with the cheeses and bake for 10 minutes until the cheeses are melted, and golden brown.  Let the dish rest for 5 minutes and serve.
5. This can also be toss with cooked pasta for a main dish. 

Loaded Summer Squash Casserole

Serves 6

3 tablespoons unsalted butter
1 pound summer squash, ends trimmed, and sliced 1/2-inch thick
Salt and pepper
1 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 cup finely chopped green onions
6 strips bacon, cooked crisp and crumbled

1. Preheat the oven to 350 degrees and coat the 8-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the squash and sauté until the squash is crisp/tender.
3. Season liberally with salt and pepper. 
4. In a bowl, whisk together the sour cream, cheese, onions, and bacon. 
5. Using a slotted spoon, add the squash to the bowl, and stir to blend. 
6. Transfer to the baking dish and bake for 20 minutes, until the casserole is bubbling.
7. Allow to rest for 5 minutes before serving.   

Braised Chicken with Apples

Serves 4 to 6

1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
4 apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper

1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides.  Remove to a plate and cover with aluminum foil. 
2. Melt the remaining butter, and sauté the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes. 
3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan.  Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through.  (160 degrees on an instant read meat thermometer)
4. Add the cream (if using) season with salt and pepper and serve.  This is delicious with rice, or buttered noodles.  

Caramelized Apple, Onion, and Sausage Breakfast Casserole

Serves 6 to 8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
3 medium apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray. 
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, sauté another 2 minutes.  Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize.  Transfer to a large mixing bowl. 
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink.  Transfer the sausage to the mixing bowl with the onions and apples. 
4. Add the bread and cheese to the bowl. 
5. In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread. 
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted.  Allow to rest for 5 minutes before cutting into portions. 
8. Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning. 

Honey Roasted Carrots

Serves 4

1/3 cup extra virgin olive oil
1/4 cup honey
1 teaspoon ground cumin
3/4 pound mixed carrots, tops removed, scraped, cut in half horizontally, and then lengthwise
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. In a large bowl, whisk together the oil, honey, and cumin. 
3. Add the carrots and toss to coat.  Season with salt and pepper. 
4. Spread the carrots evenly onto the prepared baking sheet. 
5. Roast for 10 minutes, turn, and roast another 10 to 15 minutes until the carrots are tender. 
6. Serve warm or room temperature.  

Carrot Top Pesto

Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts. 
3. With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
4. Refrigerate for up to 7 days or freeze for up to 6 months. 
5. Cook’s Notes: To use the pesto, the paste can be used for bruschetta, or tossed in pasta, and rice. Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry. Add a bit of vinegar or lemon juice to make a vinaigrette.

Carrot Cake with Orange Cream Cheese Frosting

Serves 6 to 8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated red and yellow carrots
1 cup chopped tangerine segments
1/4 cup tangerine juice
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, tangerines, juice, and nuts, stirring until blended.  Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. 
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
   • Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes. 

Tangerine Cream Cheese Frosting

Makes 6 cups

Enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one tangerine
1 teaspoon vanilla paste or extract
Tangerine juice as needed

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency. 
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Miso Maple Roasted Apples and Sweet Potatoes

Serves 6

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
2 apples, cored, and cut into 8 wedges
1 pound purple sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.  
3. Add the apples and sweet potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through, and they become golden brown. 
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. 
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes. 

Pasta with Russian Kale

Serves 4 to 6

4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano

1. In a large skillet, heat 2 tablespoons of oil and sauté the garlic and red pepper for 30 seconds, until fragrant.  Add the kale to the skillet and toss in the garlic oil.  Add the broth, cover and simmer 5 minutes until the kale is tender.  Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated. 
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese. 
4. Plate the pasta, and garnish with the bread crumb mixture. 

Roasted Salmon with Braised Russian Kale

Serves 6

For the Greens

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
1 bunch Russian kale, washed, spun dry and tough stems removed
Salt and pepper

1. In a large skillet, heat the oil swirl the garlic and pepper, cooking until the garlic is translucent. 
2. Add the braising mix, and toss in the garlic oil, seasoning with salt and pepper. 
3. Cook until the greens are tender. 

For the Salmon

1/4 cup extra virgin olive oil
1 tablespoon Old Bay seasoning
2 1/2 pound salmon filets

1. Preheat the oven to 400 degrees.  Put the oil and Old Bay into a 13-by-9-inch baking dish. 
2. Arrange the salmon in the dish and turn to coat. 
3. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 on an instant read meat thermometer. 
4. Serve the salmon on a bed of the wilted kale. 

Honeynut Squash Soup with Gorgonzola Crème

Serves 6 to 8

For the Honeynut Squash Soup

1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm Comice pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled Honeynut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil.  In a large bowl, combine the oil, onion, pears, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices. 
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened. 
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart. 
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. 
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve each bowl with a swirl of the Gorgonzola crème.
8. Serving suggestion:  If you would like to serve this as an appetizer, serve it in “shooter” glasses.

For the Gorgonzola Crème

Makes 1 1/2 cups

3 ounces gorgonzola cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 to 4 tablespoons heavy cream or milk
Freshly ground black pepper to taste

1. In a food processor or blender, combine the ingredients, and process till smooth.  Cover and refrigerate for up to 1 week.

Honeynut Squash Lasagna

Serves 6

There are a few make-ahead steps to this lasagna, it’s totally worth the work, and is a beautiful meatless main course.

1 Honeynut squash, cut in half seeds removed
Olive oil
Salt and pepper
1/4 pound pancetta, cut into small dice
1/3 cup unsalted butter
2 garlic cloves, minced
1 bunch spinach, washed and spun dry
1/3 cup all-purpose flour
3 cups milk
Salt and pepper
Grated nutmeg to taste
One box no-boil lasagna noodles
2 cups grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. 
2. Drizzle the squash with olive oil, season with salt and pepper.  Roast covered with foil for 1 hour, until tender.  When the squash is cool enough to handle, transfer to a food processor and puree.  Season with salt and pepper to taste and set aside. 
3. In a large skillet, heat 2 tablespoons of olive oil and sauté the pancetta, until crispy.  Drain on paper toweling. 
4. Wipe out the skillet, melt the butter, and sauté the garlic for 30 seconds, until fragrant.  Add the spinach and cook until wilted.  Sprinkle the flour over the spinach and cook for 2 minutes.  Slowly add the milk and stir until the liquid comes to a boil.  Season with salt, pepper, and nutmeg to taste.  Remove from the stove top and cool slightly. 
5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  Spoon a thin layer of the Tatsoi sauce onto the bottom, top with lasagna noodles.  Spread a layer of squash over the noodles, sprinkle with some of the pancetta and Parmigiano, top with lasagna noodles, and spread with some of the sauce.  Repeat making three layers, ending with sauce and remaining cheese. 
6. At this point the lasagna can be covered and baked for 30 minutes, then uncovered and baked another 20 to 30 minutes until bubbling and the cheese is golden brown.  Allow the lasagna to rest for 10 minutes, then cut into squares and serve. 
7. Do-Ahead: The lasagna can be refrigerated for up to 2 days, or frozen for 1 month.  Make sure to bring the casserole to room temperature before baking. 

Breaded Roasted Cauliflower

Serves 6

One head cauliflower cut into florets
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry breadcrumbs
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano

1. Line a baking sheet with a silicone liner, parchment or aluminum foil and preheat the oven to 375 degrees.
2. Put the cauliflower in a large bowl and toss with the oil, salt, and pepper. 
3. In another large bowl, combine the breadcrumbs, cheese, and oregano, stirring until blended.
4. Toss the cauliflower florets into the crumbs, a few at a time, stirring to coat evenly.
5. Transfer to the prepared baking sheet and bake for 20 to 30 minutes until the cauliflower is tender when pierced with the tip of a knife.  Remove from the oven and transfer to a serving bowl, serve warm or at room temperature.

Cauliflower Cheese

Serves 4 to 6

One head cauliflower, cut into florets
3 tablespoons unsalted butter
2 garlic cloves, minced
1/4 cup finely chopped shallot
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup milk or cream
2 cups shredded cheese (your choice here—you can mix and match, too: I love aged Gouda; sharp cheddar—yellow or white; provolone; blue cheese; or Pecorino Romano)
Salt and Tabasco

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray. 
2. Put the cauliflower into water to cover and bring to a boil.  Simmer for 5 minutes till still crisp/tender.
3. Drain thoroughly and transfer to the prepared baking dish. 
4. In a saucepan, heat the butter, sauté the garlic and shallot for 3 to 4 minutes till the shallot is softened. 
5. Add the flour and cook whisking for 3 minutes.
6. Add the broth and milk and bring to a boil, all the while whisking till smooth. 
7. Remove from the heat add the cheese(se) and season with salt and Tabasco. 
8. Pour the cheese mixture over the cauliflower and bake for 30 minutes until bubbling and golden brown. 

Chocolate Pear Tart

Serves 6

1/2 cup unsalted butter, softened
1 cup whole blanched almonds
3/4 cup sugar
3 large eggs
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 tablespoon Amaretto Di Saronno
1 pound firm pears
1/2 cup raw sugar

1. Preheat oven to 350 degrees. Coat a 9-inch removable-bottom tart pan with non-stick cooking spray and set aside.
2. In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and Amaretto, process until combined. Spread mixture evenly in prepared pan.
3. Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work to prevent discoloration. Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
4. Place pan on a baking sheet; bake until top is puffed, and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
5. Remove tart from pan, and serve dolloped with crème fraiche, or unsweetened whipped cream.

Pear Upside Down Cake

Serves 6 to 8

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 to 3 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

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. 

Stir Fried Chinese Eggplant

Serves 4

2 Chinese eggplants, cut into bite sized pieces
salt
1/3 cup vegetable oil
4 cloves garlic, minced
2 teaspoon grated ginger
3 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil

1. Put the eggplant pieces into a colander and sprinkle liberally with salt.  Set aside while you assemble the other ingredients. 
2. Rinse the eggplant pieces and heat the oil in a wok or large skillet. 
3. Add the eggplant and stir fry until the pieces are golden brown. 
4. Remove from the wok, add the garlic and ginger, swirl in the oil, adding the soy sauce, sugar, and the eggplant back into the pan. Toss to combine.
5. Serve warm drizzled with sesame oil. 

Spicy Chinese Eggplant and Ground Pork

Serves 4

2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

1. Put the eggplant into a large colander and sprinkle liberally with salt.  Let stand at room temperature for 1 hour.  Rinse the eggplant, and dry. 
2. While the eggplant is salted, mix together the pork, ginger and Mirin.  Let stand at room temperature for 20 minutes. 
3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden.  Remove from the wok. 
4. Add the pork and cook until it is no longer pink.  Remove from the work and mix with the eggplant.
5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute. 
6. Add the chili garlic sauce, soy, sugar, and sesame oil.  Add the eggplant and pork back to the wok and stir fry another 2 minutes.  Garnish with the green part of the scallions and serve over rice. 

Tomato Caprese

Serves 6

3 to 4 medium ripe tomatoes sliced 1/4-inch thick
1 pound fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
1/2 cup packed fresh basil leaves
Salt and pepper
1/4 cup extra virgin olive oil
1/4 cup aged balsamic vinegar

1. Arrange the tomatoes and mozzarella alternately on a serving platter, and tuck in the basil in between the mozzarella and tomato slices. 
2. Sprinkle with salt and pepper.  Drizzle with olive oil, and vinegar.  Serve at room temperature. 

BLT Salad

Serves 6

1 cup mayonnaise
1/4 cup milk
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoons grated lemon zest
1 tablespoon lemon juice
One head butter lettuce, washed, spun dry and chopped
3 pineapple tomatoes, diced
6 strips thick cut bacon, cooked crisp, and crumbled
2 cups croutons

1. In a small bowl, whisk together the mayonnaise, milk, garlic, salt, pepper, zest, and lemon juice. 
2. Refrigerate for up to 5 days.
3. In a salad bowl, combine the lettuce, tomatoes, bacon, and croutons. 
4. Toss the salad with the dressing and serve. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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