Farmers’ Market Box October 6th, 2022

Weekly Farmers Market Box at Specialty Produce

October 4, 2022 Ashley Lappies 0 Comments

This week’s local produce and featured farms:

Pomegranates – Rancho Del Sol
Mixed Zucchini – Tamai Farms
O’Henry Potatoes – Fresno Evergreen
Sugar Snap Peas – Milliken Family Farms
Chinese Eggplant – Her Produce
Carrots – JR Organics
Crispin Apples – Penryn Orchards
Gem Lettuce – The Garden Of…

Farmer’s Choice

Yellow Peaches – Tenerelli Orchards
Sungold Cherry Tomatoes – Tamai Farms
Jujube Li – Good Hill Farm

Farmers’ Market Box Recipes:

How to Peel a Pomegranate

Cut the pomegranate in half through the equator, then a hold it over a bowl of water, cut side down. With a wooden spoon, smack the skin assertively and repeatedly and watch the seeds hail down

Green Gem Lettuce Salad with Pomegranate Vinaigrette

Serves 4

One head green gem lettuce, washed, spun dry and chopped
1/4 cup pomegranate juice
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese
1/3 cup pomegranate arils

Put the lettuce into a salad bowl.
In a small mixing bowl, whisk together the juice mustard, vinegar, and oil. Season with salt and pepper.
Toss the greens with the dressing and plate the salad. Garnish with goat cheese and pomegranate arils.
Cook’s Note: Feta, or blue cheese works well in place of the goat cheese, or toasted pecans, pistachios or sliced almonds can be subbed in.

Chicken and Pomegranate Rice

Serves 4

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon garam masala
4 chicken breasts, skin and bones removed, cut into bite sized pieces
1 1/2 cups basmati rice
3 cups chicken or vegetable broth
1/2 cup apple cider
1 cup chopped cored Crispin apples
1 cup pomegranate arils
1/2 cup finely chopped cilantro or Italian parsley

In a skillet, melt the butter with the oil, sauté the onion, garlic, and garam masala for 2 minutes to soften the onion.
Add the chicken and brown the chicken on all sides.
Stir in the rice, and toast in the butter and oil mixture.
Add the broth and cider, stir to blend. Cover the pot and cook for 15 minutes, or until the broth has been absorbed.
Fluff the rice, fold in the chopped apples, and pomegranate arils. Garnish with chopped cilantro or parsley and serve.

Baked Brie with Pomegranate and Walnuts

Serves 6

This is a great appetizer and can be made ahead of time, then popped into the oven.

One 6- to 8-inch wheel Brie (leave the rind on)
1 sheet frozen puff pastry defrosted and rolled out into a 15-inch square
1 cup pomegranate arils
1/2 cup chopped walnuts or pecans
1 large egg beaten with 2 tablespoons milk, heavy cream, or water
Baguette slices for serving

Place the Brie in the center of the puff pastry.
Pack the pomegranate arils and the walnuts on top of the brie.
Bring the opposite corners of the puff pastry towards the center of the Brie and twist together into a decorative knot.
Do-Ahead: At this point, cover or slip into a 2-gallon zipper-top plastic bag and refrigerate for at least 1 hour so the puff pastry will relax and up to 24 hours or freeze for up to 6 weeks. Defrost overnight in the refrigerator before continuing.
Preheat the oven to 350°F and place the Brie in a parchment paper lined 10-inch pie plate or on an aluminum foil lined baking sheet.
Bake until the crust is golden, 35 to 45 minutes. Remove from the oven and let it rest for 15 minutes before serving with baguette slices.

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

Put the eggplant pieces into a colander and sprinkle liberally with salt. Set aside while you assemble the other ingredients.
Rinse the eggplant pieces and heat the oil in a wok or large skillet.
Add the eggplant and stir fry until the pieces are golden brown.
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.
Serve warm drizzled with sesame oil.

Eggplant Parmigiano

Serves 6

1/2 cup extra virgin olive oil
Salt and pepper
3 Chinese eggplants
1/2 cup finely chopped onion
One 28-ounce can crushed tomatoes
2 tablespoons finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
4 ounces shredded whole milk mozzarella
1/3 cup grated Parmigiano Reggiano

Preheat the oven to 350 degrees, line baking sheets with aluminum foil, parchment, or silicone.
Cut the stem end of the eggplant, and then cut the eggplant into 1/2-inch rounds.
Lay the eggplant onto the baking sheets, and brush with the oil. Sprinkle with salt and pepper.
Bake for 15 minutes. Remove from the oven and allow to cool slightly.
While the eggplant is roasting, heat the remaining oil in a saucepan, and sauté the onion until it begins to soften, about 4 minutes.
Add the crushed tomatoes, basil, and parsley.
Simmer for 20 minutes, season with salt and pepper. Set aside.
Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
Spread some of the sauce into the bottom of the pan to form a thin layer.
Arrange eggplant in a single layer, top a bit of the mozzarella and then some sauce.
Repeat using the remaining eggplant (you may have 2 to 3 layers)
Finish the top layer with the remaining mozzarella and Parmigiano.
At this point the casserole can be refrigerated for up to 2 days.
Preheat the oven to 350 degrees and bake for 30 minutes until the cheese are melted and bubbling and the casserole is bubbling. Allow to rest for 5 minutes before serving. The eggplant can be served hot, warm or at room temperature.

Pasta Carbonara with Zucchini

Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

In a large skillet, heat the oil, sauté the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Red Wine Marinated Zucchini

Serves 4 to 6

1 pound zucchini, ends trimmed, and cut into quarters lengthwise
1/2 cup extra-virgin olive oil
Salt and pepper
1/2 clove garlic
2 tablespoons red wine vinegar
1/4 cup packed basil, chopped

Heat 3 tablespoons of oil in a large skillet and cook the zucchini until it colors on all sides, about 2 to 3 minutes. Transfer to a serving dish, season with salt and pepper and continue to cook the zucchini.
In small bowl, whisk together the remaining oil (about 1/4 cup), garlic, vinegar, and basil.
Pour into the skillet, and stir up any browned bits on the bottom, pour over the warm zucchini on the serving platter and serve warm.

Zucchini Frittata

Serves 6

A great lunch/brunch or light dinner, this zucchini frittata is packed with flavor.

2 medium zucchini ends trimmed and coarsely grated
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small leek, thinly sliced, using the white and tender green parts
2 garlic cloves, thinly sliced
2 teaspoons finely grated lemon zest
Pinch red pepper flakes
Salt and pepper
10 large eggs, beaten to blend
1/4 cup finely chopped basil
1 cup crumbled goat cheese
2 tablespoons freshly grated Parmesan

Preheat oven to 350 degrees, put the zucchini into a colander and sprinkle with salt. Let stand for 10 minutes, then press the liquid out of the zucchini.
Heat the oil and butter in an 8 to 10-inch ovenproof skillet (cast iron is great) Add the leek, garlic, lemon zest, and red pepper flakes, sauté for 2 to 3 minutes to soften the leek. Add the zucchini, season with salt and pepper and cook until most of the liquid in the pan has evaporated.
In a mixing bowl, whisk together the eggs, basil, and goat cheese. Pour over the zucchini, stirring and scraping down the sides until the edges are beginning to set (think soft scrambled eggs).
Sprinkle with the Parmigiano, transfer the skillet to the oven, and bake until set 10 to 12 minutes, until the eggs are puffed, and the center is set. Let the frittata rest for 5 minutes before cutting into wedges and serving.

Sweet Potato Apple Gratin

Serves 6

1 pound O’Henry sweet potatoes, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry
1/2 teaspoon ground cinnamon
pinch ground nutmeg
3 Crispin apples, peeled, cored, and sliced 1/4 inch thick

Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
Split the sweet potatoes and scrape the sweet potatoes flesh into a large bowl.
With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
Brush with the remaining butter, covering the apples completely.
Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Carrot Pudding

Serves 6

1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch chunks
1/2 teaspoon grated orange zest
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
1/2 teaspoon baking powder
1/2 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, melted
Salt

Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment. Coat the inside of six 4 to 6-ounce ramekins with non-stick cooking spray.
Steam or boil the carrots, until they are soft.
Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
Whisk in the zest, sugar, flour, egg, yolk, baking powder, milk, cinnamon, nutmeg, cloves, butter, and season with salt.
Transfer to the ramekins, arrange the ramekins on the baking sheet, bake until the pudding is firm, and lightly browned, about 40 minutes. Tip the ramekins out onto a serving platter and serve.

Sugar Snap Pea Salad with Carrots and Apples

Serves 4-6

1/2 pound sugar snap peas, ends trimmed and strings removed
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon whole-grain or regular Dijon mustard
1 teaspoon minced shallot
Salt and freshly ground black pepper
4 ounces small mozzarella balls, cut in half
1 cup thinly sliced carrots
1/2 cup thinly sliced cored and peeled Crispin apples
3 tablespoons finely chopped fresh mint leaves or basil leaves

Blanch the snap peas for 1 minute in boiling water, plunge into an ice bath to stop the cooking, and drain thoroughly, put into a salad bowl.
In a small mixing bowl, whisk together the oil, lemon juice mustard, shallot, salt, and pepper.
Add the mozzarella, carrots, and apples to the salad bowl.
Toss the mixture with the dressing, and garnish with fresh mint or basil leaves.

Roasted 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 carrots, tops removed and saved (see below), scrubbed, and cut into quarters lengthwise
2 apples, cored, and cut into 4 wedges

Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
In a large bowl, combine the oil, butter, salt, Tabasco, honey, and thyme. Add the carrots and apples and toss to coat.
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.
Serve the carrots and apples as a garnish for roasted chicken, or pork, or as a side dish.

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

In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
Pulse on and off to break up the garlic and nuts.
With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
Refrigerate for up to 7 days or freeze for up to 6 months.
Cook’s Notes: To use the pesto, the paste can be used for bruschetta, or tossed into 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.

Grilled Peach Salad

Serves 6

For the Peaches

4 yellow peaches, halved and pitted
Raw sugar

Preheat the grill or a grill pan, dip the cut side of the peaches into the sugar, and grill cut side down for 3 to 5 minutes until the fruit is softened.
Remove from the grill to a plate and allow to rest for 5 minutes. Cut each half into wedges.

For the Salad

1 head green gem lettuce, washed and spun dry
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Madras curry powder
1 teaspoon Worcestershire
1/2 cup canola or vegetable oil of your choice
Salt and pepper
1/2 cup crumbled goat cheese (optional for garnish)

Put the salad greens into a bowl.
In another bowl, whisk together the vinegar honey, curry Worcestershire and oil. Season with salt and pepper.
Toss the salad with some of the dressing and plate the salad.
Top with some of the peach wedges and garnish with goat cheese.

Amaretto Peach French Toast

Serves 6

A great make-ahead for brunch, you can use your favorite stone fruit for this.

For the French Toast

6 large eggs
2/3 cup milk
1 tablespoon Amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 8-ounce loaf egg bread or Hawaiian sweet bread, torn into pieces

Coat a 13 x 9-inch baking dish with nonstick cooking spray.
Put the bread into a large bowl.
In a medium-size bowl, whisk together the eggs, milk, baking powder, Amaretto, baking powder, cinnamon, and sugar. Pour the mixture over the bread and let soak for at least 15 minutes.

For the Fruit

4 yellow peaches, peeled, pitted, and thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch

Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
Cover and refrigerate for at least 2 hours or overnight.

For the Topping

1/2 cup slivered almonds
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
2 to 3 tablespoons unsalted butter, melted
Confectioners’ sugar

Preheat the oven to 375° F.
In a small bowl, mix together the almonds, sugar, and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
Remove from the oven and sift confectioners’ sugar over the top. Allow the French toast to rest for 10 minutes before serving.

Jujube Cake

Makes one loaf

1 cup firmly packed brown sugar
1/2 cup vegetable oil
2 cups ripe or dried, minced jujube*
Zest of 1 lemon
1/4 teaspoon ground cinnamon
1 teaspoon vanilla paste or extract
1 cup apple juice
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoonful baking soda
1/2 teaspoonful salt
2 tablespoons sliced almonds

Preheat the oven at 325 degrees and coat the inside of a loaf pan with non-stick cooking spray.
In a saucepan combine the brown sugar, oil, minced jujube, lemon zest, cinnamon, vanilla, and juice. Bring to a boil, then set aside to cool. Be careful not to overcook because mixture can turn bitter.
In a bowl, whisk together the flours, baking soda and salt. Combine dry ingredients with wet and pour into a lined loaf cake pan. Top with the sliced almonds.
Bake for 45 minutes or a skewer inserted into the center comes out clean. Cool on a wire rack. Slice and enjoy.

Jujube Rice Pudding

Serves 4

12 jujube fruits
1 cup arborio rice
3 cups milk
1 cup coconut milk
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 cup chopped pistachios for garnish

Wash the fruits, remove the seeds, and coarsely chop.
Rinse the rice once and drain.
Combine the milk and coconut milk in a measuring cup.
Put the rice, fruit, and 2 cups of milk in a saucepan and bring to a boil. Grate some fresh nutmeg into the pan.
Reduce heat, cover, and simmer for 20 minutes.
Heat 1 cup milk, then add and stir. Cook for 10 minutes.
Add up to one cup of hot milk and stir. Add honey and cinnamon.
Take off the heat. Allow the rice to rest, taste for doneness, and add more milk if you prefer a creamier texture. Top each serving with chopped pistachios.

Pasta with Sungold Sauce

Serves 4 to 6

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1 pound linguine, spaghetti, or farfalle, cooked 2 minutes short of al dente saving some hot pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano

In a skillet, heat the oil and sauté the garlic until it is translucent. Remove from the pan.
Add the tomatoes, season with salt and pepper, and sauté until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary.
Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
Serve garnished with grated cheese.

Sungold Pasta Salad

Serves 6 to 8

You can easily add protein to this salad, 2 cups of cooked chicken or cooked seafood cut into bite sized pieces.

One pound farfalle, shell, or penne pasta, cooked 3 minutes short of al dente
1 basket Sungold tomatoes, washed, dried, stemmed, and cut in half
3 ribs celery, finely chopped
3 scallions, finely chopped
1/4 cup finely chopped oregano
1/4 cup finely chopped Italian parsley
2 pickling cucumbers, finely chopped
1 red bell pepper, finely chopped
Salt and pepper
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon dry mustard
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
Salt and pepper
1 cup crumbled Feta cheese

In a large salad bowl, cool the pasta (do not toss with any oil).
When the pasta is cooled, add the tomatoes, celery, scallions, oregano, parsley, cucumbers, red pepper, and season with salt and pepper.
In a small bowl, whisk together the vinegar, garlic, mustard oregano, and oil. Season with salt and pepper.
Pour over the salad and toss to coat. Add the cheese and toss again.
Refrigerate the salad if not using right away. Remove from the refrigerator at least 90 minutes before serving.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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