Farmers’ Market Box June 1st, 2023

May 30, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Maple Miso Glazed Turnips

Serves 4 

2 tablespoons white miso paste
3 tablespoons maple syrup 
2 tablespoons rice wine (Mirin)
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 bunch turnips, greens trimmed, scrubbed, root end trimmed, and cut into quarters
  1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
  2. In a bowl, combine the miso, maple syrup, rice wine, soy sauce and oil.
  3. Add the turnips and toss to coat.
  4. Spread the turnips onto the baking sheet and roast for 35 to 45 minutes, turning several times during the cooking time until tender.
  5. Remove to a serving dish and serve warm.

Save the Greens

Serves 4
Turnips give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
This method is terrific for sautéing any type of green from spinach to chard, to kale and collards. 

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch turnip greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper 
  1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute for 3 to 4 minutes until wilted.
  2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
  3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Farro Salad with Pancetta and Arugula

Serves 4 to 6

2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)  
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped
  1. Bring 4 quarts salted water to a boil and add the farro.  Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
  2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy. 
  3. Remove from the pan and add to the farro.
  4. Add the pecorino, and zest, and toss to combine.
  5. Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend.  Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.

Cook’s Note:  If you want to make the salad ahead, do not add the lemon juice, oil, or arugula.  Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.

Note on Farro: Many people call farro spelt or emmer wheat, but farro is farro, not either of the others. It is a wheat-like grain but with a low gluten index. Pearlized farro cooks faster than the non-pearlized, although I have not found non-pearlized in the US.

Summer Squash Fritters

Serves 6

1¼ cups all-purpose flour
¾ cup shredded sharp white Cheddar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 large eggs
¾ cup cold beer
2 ½ cups grated summer squash drained on paper towels 15 minutes
1 small yellow onion, halved and thinly sliced
½ cup canola oil, for frying
  1. Combine flour, Cheddar, salt, pepper, and garlic powder in a large bowl.
  2. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash, and onion.
  3. Heat the oil in a large skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove paper towels to drain. Serve hot.

Summer Squash Casserole

Serves 6
 A staple in the South, summer squash casseroles come in all styles, this one is a winner with grilled meats, poultry, or seafood.

1/4 cup unsalted butter
1/2 cup finely chopped baby leeks
2 garlic cloves, minced
1-pound mixed summer squash, stem and root ends removed; sliced 1/4-inch thick
2 cups corn, cut fresh from the cob, or frozen and defrosted
Salt and pepper
1 cup shredded white cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup soft, fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat 2 tablespoons butter and saute the leeks, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan.  Add the corn, and season with salt and pepper.
  3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
  4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
  5. Melt the remaining butter, toss with the remaining breadcrumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the breadcrumbs are golden brown.
  6. Allow to rest for 5 to 10 minutes before serving.

Zucchini and Orzo Salad

Serves 4 to 6

1 package orzo pasta, cooked 3 minutes short of al dente
2 cups finely chopped summer squash
1/2 cup grated carrots
½ cup finely chopped baby leek using only the white part
1 cup crumbled feta cheese
1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
2 tablespoons dill weed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
  1. Put the pasta in a bowl and allow it to cool.
  2. Add the zucchini, carrots, leek, and feta cheese.
  3. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt, and pepper.
  4. Pour over the salad and toss to coat. Serve at room temperature.

Lemon Pudding Cake

Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite. 

3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup lemon juice
1 tablespoon freshly grated lemon zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish
  1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set it aside.
  3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
  4. Add egg yolks, juice, and zest; continue beating until well mixed.
  5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
  6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool for 10 minutes. Sprinkle with powdered sugar, if desired. A dollop of whipped cream is a great garnish.

Swordfish Sicilian Style

Serves 6

2 1/2 pounds Swordfish filets, cut 1/2-inch thick
1/3 cup Olive Oil
1/4 cup fresh Meyer lemon juice
2 teaspoons fresh lemon zest
1/3 cup finely chopped Italian Parsley
3 garlic cloves, minced
2 tablespoons finely chopped oregano
3 tablespoons capers, drained and chopped
  1. Preheat the oven to 400 degrees.  Lay the fish in a 13-by-9-inch baking dish.
  2. In a small bowl, whisk together the oil, lemon juice, zest, parsley garlic, oregano, and capers.
  3. Pour the mixture over the fish, and roast for 7 to 10 minutes, until the swordfish is opaque and registers 155 on an instant read meat thermometer.

Baked Ricotta with Meyer Lemon

Serves 4 to 6 as an appetizer

This is a super simple appetizer to serve, mix it up ahead then pop it into the oven. Any leftovers can be stirred into scrambled eggs.

2 cups whole milk ricotta
Grated zest of 1 Meyer lemon
2 tablespoons Meyer lemon juice
3 garlic cloves, minced
1/3 cup finely chopped chives
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Toasted baguette slices, or plain crackers
  1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
  2. In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt, and a generous grind of pepper.
  3. Taste for seasoning.
  4. Spread into the prepared dish, and drizzle with olive oil.
  5. Bake for 20 minutes, until warmed through. Serve with toasted baguette slices, or plain crackers.

Meyer Lemon Caesar Potato Salad

Serves 4 to 6

1 pound masquerade potatoes, scrubbed
1 cup mayonnaise
1/2 cup shredded Parmigiano Reggiano cheese
2 to 3 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
½ cup finely chopped baby leeks
2 ribs celery, finely chopped 
  1. Put the potatoes into water to cover and bring to a boil. Simmer for 25 to 30 minutes, until the potatoes are tender when pierced with the sharp tip of a paring knife. Cool completely.
  2. In a bowl, whisk together the mayonnaise, the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning adding more lemon juice, Worcestershire, or salt.
  3. The dressing will keep in the refrigerator for up to 1 week.
  4. In a salad bowl, cut the potatoes into bite size pieces. Add the leeks and celery. Toss the potatoes with some of the dressing, tossing to coat. The salad can be refrigerated for up to 24 hours. Serve cold.

Crispy Potato Cakes

Serves 6

1 pound Masquerade potatoes, scrubbed, and thinly sliced on a mandoline
½ cup unsalted butter, melted
1 cups grated Parmigiano Reggiano
1 teaspoon chopped thyme
Salt and pepper
  1. Preheat the oven to 425 degrees and coat the inside of a 12-cup muffin with non-stick cooking spray.
  2. Put the potatoes, butter, Parmigiano, thyme, salt, and pepper in a bowl. Mix the potatoes with the ingredients until they are coated.
  3. Stack 4 to 5 slices in each muffin cup, cover the muffin tin with aluminum foil and roast for 15 minutes. Uncover and cook another 15 to 20 minutes until the potatoes are golden brown and crispy. Serve at room temperature.

Pasta with Leeks, Fennel, and Guanciale

Serves 6

1 pound rigatoni or penne cooked 2 minutes short of al dente, saving some of the pasta water
3 tablespoons extra virgin olive oil
3 1/2 ounces guanciale or pancetta, finely chopped
1 cup finely chopped baby leeks
1 fennel bulb, wispy ends removed and finely chopped 
1/8 teaspoon red pepper flakes
2 cups chopped canned tomatoes, or fresh chopped cherry tomatoes
¼ cup finely chopped Italian parsley 
1 cup grated Parmigiano Reggiano
  1. In a large skillet, heat the oil, add the guanciale or pancetta and saute until the meat is crispy.
  2. Add the leeks, fennel, and red pepper flakes, and saute for 3 to 4 minutes until the vegetables are softened.
  3. Add the tomatoes and simmer for 15 minutes, until the mixture is thickened. Add the parsley, season with salt and pepper, and add the pasta. Toss to coat, add ½ of the cheese, and a bit of the pasta water to make a nice sauce. Serve garnished with the remaining cheese.

Roasted Fennel and Leeks with Meyer Lemon

Serves 2

1 fennel bulb, wispy ends removed and cut into 6 to 8 wedges
1 bunch baby leeks, washed, root end removed, and cut in half lengthwise
¼ cup olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)
Grated zest of 1 Meyer lemon
3 tablespoons Meyer lemon juice
  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper. 
  2. In a bowl, combine the oil, salt pepper, red pepper flakes, and zest. Add the fennel wedges, and leeks, toss to coat. Spread onto the prepared pan cut side down, cover with aluminum foil, and roast for 15 minutes.
  3. Remove the foil and roast for another 10 minutes. When the vegetables are a deep golden brown, transfer to a serving platter, and drizzle with the lemon juice before serving.

Lavender Lemonade

Serves 6

1 cup sugar
3 tablespoon lavender flowers
1 cup freshly squeezed Meyer lemon juice
Ice cubes
Lavender sprigs for garnish
  1. Combine sugar with 1 cup water in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add lavender flowers to the sugar water, cover, and remove from heat. Let stand at least 2 minutes, or up to 2 hours
  2. Strain the mixture and discard the lavender.
  3. Pour the infusion into a glass pitcher. Add lemon juice and another 4 cups of water. Stir.
  4. Pour into glasses over ice or refrigerate until ready to drink. Garnish with lavender sprigs if desired.

Herbs de Provence Salt

Makes about 3/4 cup

1/2 cup flaky sea salt, like Maldon, or medium-grain kosher or sea salt
2 teaspoons culinary lavender
1/2 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1/2 teaspoon fresh oregano
1/2 teaspoon fresh sage
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram
  1. Loosely chop all of the fresh herbs and place them in a food processor. Pulse a few times or until they are about the same size as the dried herbs.
  2. Add the dried herbs, lavender, and 1/4 cup salt. Pulse 2 to 3 more times. Empty into a mixing bowl and stir in the remaining salt. Place in a glass container and store in a cool, dry place.
  3. Use the salt for grilling meats, poultry, and seafood.  It is especially delicious when used in ratatouille or other tomato-based vegetable dishes.

Grilled Peaches with Bacon Caramel Sauce over Vanilla Ice Cream

Serves 6 to 8

4 large peaches, pitted and cut in half
Raw sugar
  1. Preheat the grill for 10 minutes, and then turn down the heat to low.
  2. Dip the cut side of the peaches into vegetable oil, then into the sugar.
  3. Grill on the cut side until the peaches begin to soften.
  4. Remove from the grill and sprinkle with a bit more sugar.
For the Bacon Caramel Sauce

6 slices thick cut bacon, cut into ½-inch pieces
¼ cup unsalted butter
1½ cups brown sugar
1 cup heavy cream
2 to 3 tablespoons Bourbon
Vanilla ice cream for serving
  1. In a skillet, cook the bacon until it is crisp, drain on paper towels. Drain off all but 2 tablespoons of the bacon fat, add the butter and melt it.  Add the brown sugar and melt the sugar in the pan.
  2. Add the cream and bring to a boil. Stir in the Bourbon, add the bacon, and keep warm.
  3. Serve the grilled peaches with vanilla ice cream, and drizzle with the bacon syrup.

Bellini Poached Peaches

Serves 4 to 6

3 firm peaches
1 liter Prosecco 
1/4 cup honey
Crème fraiche, Greek style yogurt, or ice cream for serving
1/2 cup toasted sliced almonds
  1. Cut the peaches in half and pit them.
  2. In a Dutch oven, combine the Prosecco, and honey.
  3. Add the peaches and bring to a simmer. (Simmer is defined as bubbles just breaking the surface)
  4. Simmer the fruit for 5 to 7 minutes, until tender, but not falling apart.
  5. Remove the fruit from the wine with a slotted spoon and set aside.
  6. Bring the syrup to a boil, and reduce by half, until thick and syrupy.
  7. Put a peach half in a bowl, dollop with crème fraiche, yogurt, or ice cream.
  8. Drizzle with warm syrup and serve garnished with sliced almonds.

Cook’s Note:  Any leftover syrup can be frozen and used in drinks (think Sangria or cocktails) drizzled over cake, ice cream, or your morning yogurt.

Peach Tart

Serves 8

For the Crust

3 cups crushed graham crackers
1/3 cup sugar
6 tablespoons unsalted butter, melted
  1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
  2. Add butter and blend until crumbs are evenly moistened.
  3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  4. Bake crust until color darkens, about 8 minutes. Cool completely.
For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice
1/4 teaspoon vanilla paste or extract
  1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate for at least 2 hours and up to 1 day.
For the Topping

4 peaches, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
  1. Overlap the peach slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate for up to 6 hours.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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