Farmers’ Market Box September 29th, 2022

This week’s local produce and featured farms:

• October Sun Pluot – Scott Farms
• Russian Fingerling Potatoes – Weiser Family Farms
• Indian Eggplant – Her Produce
• Rainbow Chard – JR Organics
• Purple Carrots – JR Organics
• Broccolini – Mendoza Farms
• Gala Apples – Cuyama Orchards
• Red Romaine Lettuce – JR Organics

Farmer’s Choice

• Habanada Peppers – Weiser Family Farms
• Thomcord Grapes – Scott Farms
• Honeyloupe Melon – Munak Ranch

Farmers’ Market Box Recipes:

Loaded Baked Potato Soup

Serves 6

One pound Russian fingerling potatoes, scrubbed, and diced
4 cups chicken or vegetable broth
1/4 cup unsalted butter
1/2 cup finely chopped yellow onion
1/4 cup all-purpose flour
1/2 cup heavy cream (optional)
2 cups shredded sharp cheddar cheese
Salt and Tabasco
1/2 cup sour cream
6 strips bacon, cooked crisp and crumbled
4 green onions, thinly sliced, using the white and tender green parts

1. Put the potatoes and broth into a 4 quart saucepan and bring to a boil.  Simmer for 10 to 12 minutes until tender.  Drain the potatoes and save the broth. 
2. While the potatoes are simmering, melt the butter, and sauté the onions until translucent.  Add the flour and whisk for 2 to 3 minutes.  Add the reserved broth and bring to a boil. 
3. Add the heavy cream, if using and the potatoes. 
4. Remove from the heat for 3 minutes, and add the cheese, whisking in until it is melted.  Season with salt and Tabasco.  Serve the soup in individual bowls, garnished with sour cream, bacon bits and green onions. 

Chicken Cacciatore with Roasted Rosemary Fingerlings

Serves 4 to 6

Chicken Cacciatore, or chicken hunters’ style is not the red mess you find in Italian American restaurants. Hunters would usually cook this in the wild, bringing along some wine, and possibly some pancetta. They would cook what they had killed in the forest, then pick wild garlic, and herbs to flavor the stew.

One 3 pound chicken, cut into serving pieces
Salt and pepper
1/4 cup extra virgin olive oil
1/4 inch slice pancetta cut into fine dice
4 garlic cloves, sliced
1/4 cup red wine vinegar
2 tablespoons finely chopped rosemary
1 pound fingerling potatoes, scrubbed and quartered
Salt and pepper

1. Put the chicken into a colander, and season liberally with salt and pepper.  Allow to drain in the colander while preparing the other ingredients. 
2. In a Dutch oven, heat 2 tablespoons of oil, add the pancetta, and cook until the pancetta is crispy. 
3. Pat the chicken dry with paper towels, and brown on all sides.
4. In a small bowl, combine the garlic, vinegar, and rosemary.  Pour over the chicken and bring to a boil. 
5. Add the potatoes to the pot, placing them underneath the chicken pieces in the Dutch oven. 
6. Cover and simmer for 30 minutes, basting with the pan juices a few times, until the potatoes are tender, and the chicken is cooked through. 

Roasted Purple Carrots and Apples

Serves 4

2 tablespoons vegetable oil
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/4 teaspoon Tabasco
2 teaspoons honey
1 teaspoon dried thyme
1 bunch purple carrots, tops removed, scrubbed, and cut into quarters lengthwise
2 to 3 Gala apples, cored, and thinly sliced

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil. 
2. In a large bowl, combine the oil, butter, salt, Tabasco, honey, and thyme.  Add the carrots and apples and toss to coat. 
3. Spread onto the baking sheet in a single layer, and roast for 15 minutes, turning once to evenly brown.  The carrots should still be crisp-tender. 
4. Serve the carrots and apples as a garnish for roasted chicken, or pork, or as a side dish. 

Braised Pork with October Sun Pluots

Serves 4 to 6

1/4 cup white miso paste
1 tablespoon ginger, finely grated
1/4 rice wine (mirin)
6 tablespoons cider vinegar
Six boneless pork loin chops, 1-inch thick
1 tbsp. extra virgin olive oil
2 large red onions, sliced 1/4-inch thick
1/2 cup white wine
1/4 cup unsalted butter
1½ tbsp. maple syrup
1/2 pound October Sun pluots, pitted, and cut into wedges
1 tablespoon chopped tarragon
1/2 cup walnuts, chopped

1. In a large bowl, combine the miso, ginger, wine, and 3 tablespoons vinegar. Add the pork chops to the bowl and turn to coat.  Cover with plastic wrap and refrigerate at least 3 hours, or overnight.  Drain the marinade, and transfer it to a saucepan, bring to a boil, and simmer for 5 minutes. 
2. In a Dutch oven, heat the oil, and brown the pork chops on either side, removing them from the Dutch oven when they are browned.  Add the onions, and sauté until they begin to turn translucent. 
3. Add the remaining vinegar, reduce for a few seconds then pour in the wine, the marinade, and add the pork chops to the Dutch oven.  Cover and simmer for 35 minutes.  Add the butter, maple syrup and pluots the pan and continue to simmer for another 15 minutes. 
4. Serve the pork with the sauce, and garnish with chopped tarragon and chopped walnuts.  Serve over rice, couscous, or polenta. 

Eggplant Caponata

Serves 6

Caponata is a condiment served extensively in Sicily and some parts of southern Italy. It is served alongside grilled and roasted seafood, meats, and poultry.

1 pound Indian eggplant, stem end trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers
1/4 cup chopped green olives

1. Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt. 
2. In a large skillet, heat the oil, add the onion and celery, and sauté until the onion begins to turn translucent. 
3. Press any water out of the eggplant, and pat dry on paper towels. 
4. Add the eggplant to the onions and celery, sauté until the eggplant is golden brown. 
5. Add the tomato, vinegar, and sugar. 
6. Simmer for 5 to 7 minutes. 
7. Add the capers and olives and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another. 

Pasta Alla Norma

Serves 6

1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound Indian eggplant, stem end 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. 

Pasta with Sausage and Broccolini

Serves 4 to 6

1/2 pound bulk Italian sweet sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 pound broccolini, cut into 1/2-inch pieces (any really tough stems removed)
1/4 cup vegetable or chicken broth
Salt and pepper
1 pound spaghetti or linguine, cooked 2 minutes short of al dente
1/2 cup grated Pecorino Romano, or Parmigiano Reggiano

1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink.  Remove all but 2 tablespoons of fat from the pan. 
2. Add the garlic and red pepper, and sauté for 1 minute. 
3. Add the broccolini, stir to mix in. 
4. Pour in the broth, cover, and simmer for 2 to 3 minutes until the broccolini is tender.  Season with salt and pepper. 
5. Add the cooked pasta to the skillet and toss to combine.  Add a bit of hot pasta water if needed to make a creamy sauce.  Sprinkle with 1/2 the cheese and continue to toss the pasta until the sauce is creamy.  Plate the pasta, and garnish with the remaining cheese. 

Romaine Salad with Green Goddess Dressing

Serves 6

One head red romaine, washed, spun dry and chopped
1/2 cup thinly sliced red onion
3 purple carrots, thinly sliced
2 cups cooked elbow, or other small pasta (small shells, etc.) or 2 cups cooked chicken or turkey
1 cup shredded Asiago cheese
1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper

1. In a large salad bowl, layer the romaine, onion, carrots, pasta (or protein if using), and cheese. 
2. In a blender, combine the mayonnaise, chives, basil, lemon juice, zest, garlic, and Worcestershire.  Puree the dressing.  Season with salt and pepper. 
3. Pour over the salad, cover with plastic wrap, and refrigerate for 2 hours, or up to 24 hours. 
4. When ready to serve, toss the salad, and serve. 

Chicken Salad with Tangerines and Candied Almonds

Serves 6

1 head red romaine lettuce, washed, spun dry and chopped
2 purple carrots, shredded
3 Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. In a salad bowl, combine the lettuce, carrots, tangerines, and chicken. 
2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic.  Pour the dressing over the salad and toss to coat.  Garnish the salad with candied almonds and serve.

For the Almonds

1/2 cup sugar
1 1/2 cups sliced almonds

1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat.  Cook until the almonds begin to turn golden. 
2. Remove from the skillet to a plate and when cool enough to handle, break them apart.  The almonds will keep in the freezer for up to 1 month.

Tuscan Beans and Greens

Serves 6

An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.

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
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup 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. 

Carrot and Apple Slaw

Serves 6

One bunch purple carrots, scraped, and cut into julienne
4 Gala apples, cored and cut into julienne
1 cup crumbled Feta cheese
¼ cup apple juice
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1/2 cup canola oil
2 tablespoons poppy seeds

1. In a salad bowl, combine the carrots, apples, and Feta. 
2. In a smaller bowl, whisk together the apple juice, cider vinegar, honey, mustard, and canola oil.  Fold in the poppy seeds. 
3. Pour over the apples and carrots and toss to coat. 

Habanada Pepper and Eggplant Gratin

Serves 6

1/4 cup extra virgin olive oil
1 cup finely chopped yellow onion
1/2 pound Habanada peppers, seeded, cored, and thinly sliced
1 teaspoon herbs de Provence
4 cups chopped Indian eggplant
1/2 cup red wine
2 cups tomato puree
Salt and pepper
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees.
2. In a large ovenproof skillet, heat the oil, add the onion, peppers, and herbs, sautéing until the onions are translucent.
3. Add the eggplant, and sauté a few more minutes.  Add the wine and tomatoes, season with salt and pepper and simmer for 15 minutes, until the mixture is thickened. 
4. Stir the cheeses together and sprinkle over the vegetables.  Bake for 20 minutes until the cheeses are melted and golden brown.  Allow to rest for 5 minutes before serving hot or at room temperature. 

Prosciutto and Melon Salad with Mint

Serves 6

One Honeyloupe, peeled, seeded, and thinly sliced
6 thin slices Prosciutto di Parma, cut into julienne
6 mint leaves, thinly sliced
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
Freshly ground black pepper

1. Arrange the Honeyloupe on a serving platter. 
2. Sprinkle the prosciutto and mint over the cantaloupe.
3. Drizzle with the lime juice and oil. 
4. Grind pepper over the salad and serve at room temperature. 

Honeyloupe Ice Cream

Serves 6

4 cups cubed peeled and seeded Honeyloupe melon
3/4 cup sugar
1/2 cup orange juice
1 cup heavy cream

1. In a blender, combine the melon, sugar, and juice.  Puree the mixture. 
2. Add the cream and refrigerate for 3 hours. 
3. Pour into an ice cream maker and process according to the manufacturers’ directions. 
4. Freeze the ice cream for up to 1 week if needed. 

Thomcord Grape Pie

Serves 6

For the Crust

2 1/2 cups all-purpose flour
¼ teaspoon fine sea salt
20 tablespoons (2 1/2 sticks) unsalted butter, cold and cut into cubes
4 to 6 tablespoons ice water, as needed

1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
2. Turn dough out onto a lightly floured surface and gather into a ball. Divide into 2, flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
3. Coat the inside of a 9-inch pie plate with non-stick cooking spray. 
4. On a floured board, roll out the bottom crust to 11-inches and lay into the prepared pan. 
5. Roll out the top crust and refrigerated while getting the fruit ready.

For the Fruit

4 cups Thomcord grapes, stemmed
1/4 cup sugar
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
Cream
Raw sugar

1. Preheat the oven to 400 degrees.
2. In a bowl combine the grapes, sugar, lemon juice and cornstarch. 
3. Pour the mixture into the pie crust. 
4. Top with the second pie crust, crimp or flute the edges, brush the top with cream, and sprinkle with raw sugar and slash 2 or 3 slits in the top. 
5. Put the pie plate onto a lined baking sheet to catch any drips.
6. Bake the pie at 400 degrees for 15 minutes, reduce the temperature to 375 and bake another 45 to 50 minutes until the crust is golden brown and the fruit is bubbling. 

Thomcord Sherbet

Serves 6

2 pounds Thomcord grapes, stemmed
1/4 cup water
3 tablespoons sugar
2 tablespoons light corn syrup

1. In a Dutch oven, add the grapes along with the water. Cover, stirring from time to time, and cook until the grapes are soft.
2. Remove from heat and pass the grapes through a food mill with the attachment with the smallest holes.
3. If you don’t have a food mill, press them through a fine-mesh strainer, which will take a bit of force. Different grapes will yield differing amounts of juice. You should have 3 cups.
4. Add the sugar, and corn syrup, stir until the sugar is dissolved. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s directions.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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