Farmers’ Market Box June 8th, 2023

June 6, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Picnic Potato Salad

Serves 4 to 6

1 pound Satina potatoes
2 ribs celery, finely diced
1 torpedo red onion, thinly sliced using the red and tender green parts
1/4 cup finely chopped dill weed (or two tablespoons dried)
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
Salt and pepper
  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 15 to 20 minutes until tender.  Cool completely.
  2. When cooled, cut into bite sized pieces, transfer to a salad bowl, add the celery, onion, dill, zest, and lemon juice, tossing to blend. 
  3. In a small bowl, whisk together the mayonnaise, sour cream, and mustard.  Toss with the potatoes, until coated.  Season with salt and pepper.  The salad can be refrigerated for up to 12 hours. 

Garlic Butter Potatoes

Serves 4 

1 pound Satina potatoes, scrubbed and cut into quarters
1/3 cup extra virgin olive oil
Salt and pepper
2 tablespoons finely chopped rosemary
1/4 cup butter
2 garlic cloves, mashed
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
  2. In a bowl, combine the potatoes, oil, salt, pepper, and rosemary, tossing to coat the potatoes. 
  3. Spread onto the baking sheet in an even layer, roast for 30 minutes, turn the potatoes, and roast another 15 to 20 minutes until the potatoes are crispy and cooked through. 
  4. While the potatoes are roasting, melt the butter in a skillet, and saute the garlic for 2 to 3 minutes until fragrant. 
  5. Transfer the potatoes to a serving bowl, drizzle with the garlic butter, and serve. 

Creamy Rainbow Chard Gratin

Serves 4
This gratin is delicious with roasted meats and poultry.

1/2 cup heavy cream
1 cup whole milk
1 garlic clove, minced
Pinch freshly grated nutmeg
1 bunch Rainbow chard, tough stems removed, and sliced into 1/2-inch ribbons
Salt and pepper
1/3 cup grated Parmigiano
  1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with nonstick cooking spray.
  2. In a skillet, heat the cream, milk, garlic, and nutmeg.
  3. Add the chard, and simmer until the chard is tender, about 4 minutes. 
  4. Transfer the chard to the gratin dish, sprinkle with the cheese, and bake for 20 minutes until the gratin is bubbling, and the cheese is golden. 

Slow Cooker Portuguese Sausage and Rainbow Chard Soup

Serves 6

2 tablespoons olive oil
1-pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 red torpedo onions, finely chopped, using the white and tender green parts
4 medium carrots, finely chopped
1 bunch rainbow chard, tough stems removed, chopped into 1-inch pieces
5 medium Satina potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken broth
2 bay leaves
¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)
  1. In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker. 
  2. Add the chard, potatoes, chicken broth, and bay leaf stirring to combine the ingredients. 
  3. Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro/parsley and serve. 

Creamy Beet Spread

Serves 4 to 6

1 bunch red beets, tops removed and scrubbed
1 cup crumbled gorgonzola dolce
¼ cup walnuts, toasted and chopped
2 tablespoons chopped fresh basil 
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper
Crostini, crackers, endive leaves or European cucumbers for serving
  1. Preheat the oven to 400 degrees.  Arrange the beets on a baking sheet, cover with aluminum foil, and roast for 45 to 50 minutes, until the beets are tender.  Cool.
  2. When the beets are cool enough to handle, slip off the skins and finely chop the beets into a mixing bowl.
  3. Add the blue cheese, walnuts, basil, vinegar, and oil.  Season with salt and pepper. 
  4. Cover and refrigerate for at least 1 hour.  Serve atop crostini, crackers, endive leaves, or European cucumbers.
  5. Cook’s Note:  goat cheese, or Feta can be substituted for gorgonzola.

Roasted Beet, Oro Blanco, and Mozzarella Salad

Serves 6

1 bunch medium to large beets, tops trimmed, and scrubbed
4 cups field greens
8 ounces fresh mozzarella, sliced
2 Oro Blanco, peel and pith removed, and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice or Oro Blanco juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper 
  1. Preheat the oven to 400 degrees, place the beets on a baking sheet. Bake for 45 to 50 minutes until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
  2. Remove the beets from the oven, allow them to cool, and peel the beets.
  3. Arrange the greens on 6 salad plates. Thinly slice the beets and arrange over the greens. 
  4. Thinly slice the mozzarella, arrange over the beets. 
  5. Arrange the oro blanco around the outside of each plate. 
  6. In a small bowl, whisk together the oil, juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad. 

Red Beet Chocolate Cake

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
  1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree them in a food processor or blender. You will need 3/4 cup of beets.
  2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.  
  3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
  4. In an electric mixer, cream together the butter and sugar until fluffy.
  5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
  6. Dissolve the espresso powder in the water.
  7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
  8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
  1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth. 
  2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency. 
  3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting. 
  4. If you are frosting cupcakes, use a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes. 

Roasted Carrot Salad with Arugula, with Oro Blanco-Mint Vinaigrette and Crumbled Goat Cheese

Serves 4

One bunch carrots (about 6 small, 4 medium, 2 large) peeled stems and tops removed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 Oro blanco sectioned, and juice squeezed into a bowl
1/2 cup extra virgin olive oil
2 tablespoons Oro Blanco juice
2 tablespoons balsamic vinegar
1 teaspoon honey (orange blossom if available)
1/4 cup finely chopped shallot or red onion
1 tablespoon finely chopped mint leaves
Salt and pepper to taste
2 cups Arugula, washed and spun dry in a salad spinner
4 ounces (about 1 cup) crumbled goat cheese (buy it in a log and then crumble it when it’s cold)
  1. Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil. 
  2. Arrange the carrots on the baking sheet and drizzle with 2 tablespoons of oil, salt, and pepper.  Toss the carrots to coat them with the mixture.  Roast the carrots for 15 minutes until tender.  Remove it from the oven and allow it to cool. 
  3. Depending on the size of the carrots cut the carrots into bite size pieces (baby carrots, slice into quarters, medium carrots, dice into 1/2-inch pieces) and add them to a mixing bowl.   Add the Oro Blanco to the bowl and set aside while making the vinaigrette.
  4. In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, shallot, and mint.  Taste the dressing for seasoning and adjust using salt and pepper. 
  5. Drizzle the carrots and Oro Blanco with some of the dressing and toss to coat. 
  6. Toss the arugula with some of the dressing and arrange it on salad plates.  Top with some of the carrot/orange mixture, and a bit of crumbled goat cheese.  Garnish with mint if desired. 

Oro Blanco Sangria

Serves 4 to 6

1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 oranges or Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
  1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved.  Add the wine, Oro Blanco, orange or tangerine segments, and Triple Sec.  Cover and refrigerate for at least 4 hours, or overnight. 
  2. For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water.  Serve garnished with an orange or lime slice.

Oro Blanco Cheesecake

Serves 8

For the Crust

2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar
  1. Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray. 
  2. Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan. 
  3. Bake for 10 minutes, remove from the oven, and set aside. 
For the Batter

Three 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted, and cooled
1 1/2 cups sour cream
4 large	eggs 
  1. In the bowl of an electric mixer, beat the cream cheese until smooth. 
  2. Add the sugar, melted chocolate, sour cream and eggs, beating until smooth. 
  3. Pour into the baked crust. 
  4. Bake for 45 to 55 minutes, until the center is just set. 
  5. Allow it to cool in the turned off oven. 
  6. When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd.  Cover and refrigerate for at least 8 hours. 
  7. When ready to serve, bring to a room temperature. 
Oro Blanco Curd
Makes about 3 cups

1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes
  1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils. 
  2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated. 
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
  4. Cool, and refrigerate, the curd will set up in the refrigerator.  Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

Carrot Pudding

Serves 6

1 bunch Nantes 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
  1. 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.
  2. Steam or boil the carrots, until they are soft. 
  3. Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
  4. Whisk in the zest, sugar, flour, egg, yok, baking powder, milk, cinnamon, nutmeg, cloves, butter, and season with salt. 
  5. 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.

Marinated Torpedo Onions

Makes about 4 cups
Serve these on burgers, in sandwiches, and in salads.  They can be addictive, and you’ve been warned.

1 bunch torpedo onions
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
  1. Trim the root end of the onions, and slice thinly, using the red bulb and tender green parts. Place the onions in a glass bowl.
  2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
  3. Do-Ahead: At this point, cover and refrigerate for at least 4 hours, and up to 24 hours.
  4. Drain the onions and serve cold.

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6

2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted, and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper
  1. In a large skillet, heat the oil, and saute the onion, peaches, garlic, and cayenne, until the onion and peaches begin to soften. 
  2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend. 
  3. Stack the chicken breasts in the sauce, spooning some over the top. 
  4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours. 
  5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken.  Taste the sauce for seasoning, add salt and pepper if necessary.  Add the chicken back to the sauce and keep on the warm setting until ready to serve.  Serve with slaw on Hawaiian sweet rolls. 

Pork Tenderloin with Peaches

Serves 4 to 6

Two 1-pound pork tenderloins, trimmed
salt and freshly ground pepper
3 firm-ripe peaches, halved, pitted, and cut into wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1/2 cup peach nectar
Zest of 1 lemon
2 tablespoons lemon juice
2 teaspoons whole-grain mustard
1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs
  1. Preheat a grill to high. Pat the pork dry and season with salt and pepper. Grill the pork, turning, until marked, about 10 minutes.
  2. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup peach nectar in a saucepan.  Add the zest and lemon juice. 
  3. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer the peaches to a bowl with a slotted spoon.
  4. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan.
  5. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
  6. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.

Chicken and Peaches

Serves 4

3 firm peaches 
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips
2 tablespoons extra virgin olive oil
2 tablespoons sherry
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1-inch-long piece fresh ginger root, grated
Salt and pepper
  1. Preheat oven to 400 degrees. Halve peaches, remove pits, and slice fruit 1/2 inch thick.
  2. In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil.
  3. Roast until meat is cooked through and peaches are softened, about 20 minutes.
  4. Garnish with remaining basil. Serve over rice. 

Peach Cake

Makes one 9-inch round

1 cup unsalted butter, softened
2 cups sugar
4 large eggs
2 cups self-rising flour 
3 peaches, cut in half and pitted
  1. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.  Preheat the oven to 350 degrees.
  2. In a mixing bowl, cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour and stir to blend.
  5. Transfer to the prepared pan and arrange the pluots skin side up in a decorative pattern, cutting some to fit into small spaces.
  6. Bake for 1 hour until a skewer inserted into the batter should come out clean.  Allow it to cool for 10 minutes before removing the pan.
  7. Serve slightly warm.

Asian Cucumber Salad

Serves 4 to 6

1-pound Persian cucumbers sliced ½-inch thick
1/2 teaspoon salt
1 cup thinly sliced red torpedo onion, using the red parts only
1 teaspoon ginger, grated
1 garlic clove, minced
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon sriracha, plus more if needed
1–2 tablespoons toasted sesame seeds
  1. Put the sliced cucumbers into a colander and toss with the salt.  Let sit in the colander for 30 minutes.
  2. Meanwhile, whisk together the onion, ginger, garlic, vinegar, soy sauce, sesame oil, honey and sriracha.
  3. Drain the cucumbers, and add them to the marinade, tossing to coat.  Taste for seasoning and adjust using salt, and sriracha. 
  4. Cover and refrigerate for at least 4 hours.  Serve garnished with toasted sesame seeds. 

Cucumber Dill Salad

Serves 4

1-pound cucumbers, scrubbed, seeded, and cut into thin slices
1/2 cup thinly sliced red torpedo onion, using the red and tender green parts
1/4 cup Greek style yogurt
1/4 cup milk
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper
1/4 cup finely chopped dill
  1. Put the cucumbers and onion into a salad bowl.
  2. In a small bowl, whisk together the yogurt, milk, zest, lemon juice, salt, pepper, and dill.
  3. Pour over the cucumbers and let marinade in the refrigerator for at least 2 hours.  Serve cold. 

Cucumber Yogurt Sauce

Makes about 3 cups

1-pound Persian cucumbers, peeled, seeded, and finely chopped
1/2 teaspoon salt
2 1/2 cups plain yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons distilled white vinegar
2 tablespoons olive oil
1/2 teaspoon white pepper
1 cup crumbled Feta cheese
  1. Put the cucumber in a colander and toss with the salt.  Drain for 30 minutes.
  2. In a medium-size bowl, whisk together the yogurt, garlic, dill, vinegar, oil, and pepper until blended. 
  3. Drain the cucumber and fold into the yogurt mixture.
  4. Stir in the feta, at this point, cover and refrigerate for at least 2 hours and up to 4 days. 
  5. Stir before serving cold.  This sauce is delicious with cold seafood, grilled chicken, or lamb. 

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 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. 

Crostini with Arugula Pesto

Serves 6

Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
  1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet. 
  2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown. 
  3. Remove it from the oven and allow it to cool. 
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month. 
Arugula Pesto
Makes 1 1/2 to 2 cups

1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
  1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. 
  2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
  3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. 
  4. Refrigerate for up to 1 week, freeze for up to 3 months.
  5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or grilled steak.    

@Diane Phillips Diane Phillips Blog: Cucina Divina
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