Farmers’ Market Box May 11th, 2023

May 9, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Broccolini with Pasta and Sausage

Serves 4 to 6

1/2-pound bulk Italian sausage
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch broccolini chopped
1/4 cup chicken or vegetable broth
1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup grated Parmigiano Reggiano
  1. In a large skillet, cook the sausage, breaking up any large pieces, until it is no longer pink.  Transfer to a plate, wipe out the pan, add the oil, swirl the garlic and red pepper flakes in the pan, add the rappini to the pan with the broth, and simmer for 2 to 3 minutes, until the rappini is tender.  Add the sausage to the pan, and season with salt and pepper. 
  2. When the pasta is cooked, remove the skillet from the burner, add the pasta to the skillet, tossing to coat, adding pasta water to create a creamy sauce. 
  3. Add 1/2 of the cheese and continue to toss until the sauce is creamy.  Serve the pasta garnished with the remaining cheese. 

Broccolini Frittata

Serves 6 

2 tablespoons extra virgin olive oil
2 tablespoons minced green garlic
1 spring onion, finely chopped, using the white and tender green parts
1 bunch broccolini, finely chopped
Salt and pepper
8 large eggs, beaten
2 tablespoons water
1 cup crumbled goat cheese
1/4 cup grated Parmigiano Reggiano cheese
  1. Preheat the oven to 350 degrees.
  2. In a large oven proof skillet, heat the oil, and add the garlic and spring onions, and swirl in the oil for 1 minute. 
  3. Add the broccolini and season with salt and pepper. 
  4. Sauté the broccolini for 2 to 3 minutes, until it begins to soften.
  5. Whisk the eggs with the water and pour over the broccoli mixture in the pan. 
  6. Sprinkle with the goat cheese and Parmigiano.
  7. Bake the frittata for 10 to 15 minutes until the eggs are just set in the center.  Remove from the oven, allow to rest for 5 minutes, before cutting into wedges.    

Sheet Pan Broccolini

Serves 2 to 4

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 cup finely chopped shallots
1 bunch broccolini, tough stems removed, and coarsely chopped
Salt and pepper
Aged balsamic vinegar
Shaves of Parmigiano Reggiano
  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
  2. In a bowl, combine the oil, garlic, shallots, and broccoli.  Season with salt and pepper and toss to coat.
  3. Spread evenly on the baking sheet and roast for 10 to 12 minutes, until the broccoli is beginning to turn golden. 
  4. Remove from the pan to a serving bowl, Drizzle with some of the balsamic vinegar, and garnish with shavings of Parmigiano Reggiano. 
  5. This dish is also delicious tossed into shaped pasta, such as Farfalle, or penne.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4

1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 tablespoons maple syrup
2 scallions, finely chopped
  1. Preheat the oven to 400 degrees.  Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft. 
  2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions. 
  3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve. 

Not Your Mama’s Sweet Potatoes

Serves 4 to 6

1-pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese
  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 20 to 25 minutes until tender. 
  2. Cool slightly, remove the skins, and put the flesh into a mixing bowl.
  3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
  4. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown. 
  5. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato mashed, add some cream or milk to make a smooth mixture.  Stir in the bacon.  Taste for salt and pepper and adjust. 
  6. Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through.  Serve with poultry, pork, or seafood. 

Roasted Fennel and Farro Salad

Serves 6

1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
2 thyme sprigs
Salt and freshly ground black pepper
2/3 cup extra-virgin olive oil,
1 cup pearled or semi-pearled farro
1 bay leaf
Grated zest of 1 Meyer lemon
3 tablespoons fresh Meyer lemon juice
2 tablespoons white wine vinegar
Salt and pepper
1/2 cup finely chopped mixed herbs, such as parsley, dill, cilantro, and mint
  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. In a mixing bowl, combine fennel, thyme, a large pinch of salt and black pepper, and 3 tablespoons oil and toss to coat. Spread in an even layer.
  2. Roast until golden brown and tender, 20 to 30 minutes, tossing after 10 minutes. Discard thyme.
  3. Bring 4 quarts of salted water to a boil, add the farro and bay leaf. Cover and cook until tender according to the package directions, usually 10 to 25 minutes. Drain, discard bay leaf, and pour farro into a large bowl.
  4. Add the zest, juice, and vinegar to the farro. Stir in another 4 to 6 tablespoons of olive oil, vinegar add salt and pepper.
  5. Stir in the roasted fennel and the herbs and toss to combine. Taste for seasoning and adjust using more lemon juice, salt, or pepper. Serve at room temperature.

Fennel and Cucumber Kimchi Style

Serves 4
This is a great condiment to serve with grilled meats, or poultry.  Serve on salads and tossed in pasta salad.  

1 fennel bulb halved, then thinly sliced (about ⅛-inch thick) from root to stem
3 cups thinly sliced (skin on) Persian cucumbers
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1 garlic clove, minced
2 tablespoons sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1teaspoon granulated sugar
Thinly sliced scallions, chopped chives, cilantro, or flat-leaf parsley leaves, for garnish (optional)
  1. Put the fennel and cucumbers into a large bowl, sprinkle with the salt and transfer to a colander for 30 minutes. 
  2. In a bowl, combine the vinegar, garlic, sesame oil, gochugaru, fish sauce and sugar.  Press the fennel and cucumbers dry and add to the bowl, tossing to combine.  Garnish with the herbs (if using) and use immediately or refrigerate for up to 2 days.    

Crostini with Whipped Ricotta and Cucumber Salsa

Serves 4 to 6

6 thinly sliced Persian cucumbers (about 2½ cups)
Salt and black pepper
1/8 teaspoon red pepper flakes
12 large basil leaves, torn
2 tablespoons Meyer lemon juice
1 teaspoon grated lemon zest
1 tablespoon chopped dill
2 teaspoons chopped tarragon
2 teaspoons chopped mint leaves
1teaspoon thinly sliced chives
1 to 2 cups whole milk ricotta, drained
2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise)
Edible flowers for garnish (optional)
  1. In a bowl, combine the cucumbers, salt pepper, red pepper flakes, basil, lemon juice, zest, dill, tarragon, int leaves, and chives, stirring to blend. 
  2. Using a whisk, whip the ricotta until smooth.
  3. Spread the ricotta onto the toasted ciabatta rolls, and top with the cucumber mixture. 
  4. Garnish with edible flowers and serve. 

Chicken Salad with Cucumber Feta Dressing

Serves 4 

1 bunch arugula, washed and spun dry
3 cups cooked chicken, finely chopped, or shredded
1 cup finely chopped fennel
1 cup Greek style yogurt
2 tablespoons Meyer lemon juice
½ cup crumbled feta
¼ packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
¼ packed cup fresh mint leaves and tender stems, roughly chopped
1 cup Persian cucumber, diced into ½-inch pieces 
2 scallions, light green and white parts sliced
  1. Arrange the arugula on a serving platter.
  2. In a bowl, combine the chicken and fennel. 
  3. In a blender, combine the yogurt, lemon juice, feta, parsley, mint, and cucumber.  Puree. 
  4. Season with salt and pepper, add the scallions, and pour over the chicken and fennel, stirring to coat. 
  5. Mound the chicken onto the arugula, and drizzle with the remaining dressing. 

Arugula Salad with Roasted Nantes Carrots

Serves 4

1bunch Nantes carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
Salt and pepper
¼ cup plus 2 tablespoons extra-virgin olive oil, more as needed
½ teaspoon ground cumin
1tablespoon honey
1 tablespoon fresh lemon juice, more to taste
1garlic clove minced
1 teaspoon Dijon mustard
1 bunch arugula, washed, and spun dry
1 fennel bulb, thinly sliced
¼ cup fresh mint leaves, sliced
½ cup chopped pistachios
  1. Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil, parchment, or silicone. In a bowl, toss the carrots with salt, pepper and 2 tablespoons oil and spread on the baking sheet, and bake until the edges are caramelized, about 20 to 25 minutes.   
  2. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
  3. In a large bowl, whisk together honey, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining ¼ cup oil until emulsified.
  4. Stir carrots into dressing, then gently toss with arugula, fennel, and mint.
  5. Serve immediately, drizzled with more olive oil, and topped with pistachios. 

Arugula Toast

Serves 2

2 thick slices of sourdough bread
1 bunch arugula, washed, spun dry and chopped
6 leaves basil, finely chopped
2 tablespoons finely chopped chives
2 tablespoons butter
1 egg
Salt and pepper
  1. Toast the bread and butter each slice with 1 tablespoon of butter.
  2. Melt the remaining butter in a non-stick fry pan, and saute the arugula and basil, until the arugula begins to wilt. 
  3. Add the egg, and quickly scramble with the arugula.  Season with salt and pepper and serve atop the buttered toast immediately. 
  4. Variation:  Change out the herbs, oregano, dill, or sage works here.  Also top with a few shavings of Parmigiano Reggiano, too. 

Stir Fry Sugar Snaps and Carrots

Serves 4

2 tablespoons vegetable oil
1 garlic clove, minced
½ teaspoon grated ginger
1 bunch Nantes carrots, scraped and cut into Julienne
½ pound sugar snap peas, ends trimmed
1/2 cups chicken or vegetable broth
1 tablespoon Mirin
1 teaspoon brown sugar (or granulated sugar)
1/2 teaspoons sesame oil
2 tablespoons soy sauce 
1 teaspoon dark soy sauce
2 tablespoons oyster sauce 
  1. In a wok or large skillet, heat the oil, add the garlic and ginger and swirl in the pan for 30 seconds, add the carrots, and stir fry for 2 minutes.
  2. Add the sugar snap peas and stir fry another 2 minutes. 
  3. In a small bowl, whisk together the remaining ingredients, and add to the wok, stirring to coat the vegetables.  Cook another 2 to 3 minutes until heated through.  Serve immediately. 

Cold Sesame Noodle Salad

Serves 6

1 pound linguine, cooked in boiling salted water until al dente and drained
1/4 cup toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1/4 cup soy sauce
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
2 teaspoons brown sugar 
1 cup thinly sliced bok choy
½ pound sugar snap peas, trimmed 
3 scallions (white and tender green parts), thinly sliced on the diagonal
3 medium carrots, cut into julienne
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds
  1. Toss the pasta with 1 or 2 tablespoons of sesame oil and put into a large salad bowl.
  2. In a blender or food processor, process together the remaining sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth.  Taste for soy sauce and sugar. Set it aside. The dressing can be refrigerated for up to 1 week. 
  3. Add the bok choy, sugar snap peas, scallions, and carrots to the linguine in the bowl.  Toss with half of the dressing, until all the noodles and vegetables are coated.  At this point the salad can be refrigerated for up to 2 days.  
  4. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with peanuts and sesame seeds.

Meyer Lemon Chicken Wings

Serves 6 to 8

3 pounds chicken wings or drumettes	
1/2 cup olive oil
Grated zest of 2 lemons
1/2 cup fresh lemon juice 
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh rosemary 
6 cloves garlic, crushed
1/2 cup chopped fresh parsley for garnish
3/4 cup crumbled feta cheese for garnish
  1. Put the chicken in a large bowl or zipper-top plastic bag, add the oil, juice, zest, salt, pepper, rosemary, and garlic.
  2. Toss to coat the chicken, then cover the bowl or seal the bag. At this point, refrigerate for at least 6 hours and up to 2 days.
  3. Preheat the oven to 375° F and line a rimmed baking sheet with a silicone liner or aluminum foil.
  4. Drain the chicken and arrange on the baking sheet.  Pour some of the marinade over the chicken, and bake until cooked through, 35 to 40 minutes, turning them once halfway through baking.
  5. Remove the chicken from the oven, garnish with the parsley and feta, and serve.

Pistachio Lemon Bars

Makes about nine 2-inch squares

For the Crust
1 cup flour
1/2 cup confectioners' sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
  2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy. 
  3. Press the crust into the pan and bake for 20 minutes. 
For the Filling
2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup lemon juice
1/3 cup shelled pistachios
confectioner's sugar for garnish
  1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour, and juice. 
  2. Pour over the hot crust and sprinkle the top evenly with pistachios. 
  3. Bake another 20 minutes, until the filling is set. 
  4. Remove from the oven and immediately cut the bars into squares.  Sprinkle with confectioners’ sugar, and cool completely.  The bars will keep in the refrigerator for up to 3 days.  Serve at room temperature. 

Fusilli with Arugula, San Marzano Tomatoes and Meyer Lemon

Serves 6

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
Grated zest of 2 lemons, and 1/3 cup fresh Meyer Lemon juice
salt and freshly ground black pepper
1-pound dried fusilli pasta
1 bunch arugula, washed and spun dry 
1/2 cup freshly grated Parmigiano Reggiano cheese
1 ½ cups cored and chopped San Marzano Tomatoes
1 Meyer lemon, sliced ¼-inch thick
  1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.
  3. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan, and tomatoes. Add a few slices of lemon to the pasta. Toss well, season to taste, and serve hot.

San Marzano Tomato Jam

Makes about 2 ½ cups

1-pound cored San Marzano tomatoes, chopped
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
  1. In a Dutch oven, combine all the ingredients, and bring to a boil.  Simmer, uncovered for 40 to 50 minutes, stirring occasionally. 
  2. Cool the jam completely, and store in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. 
  3. Use the jam as a condiment with grilled meats, poultry, or on a cheese platter, or served on crostini with a dollop of ricotta or buratta.  

@Diane Phillips Diane Phillips Blog: Cucina Divina
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