Farmers’ Market Box June 22nd, 2023

June 19, 2023 0 Comments

Announcing! Bigger & Better Farmers’ Market Box – $34.99 Now with 9 to 11 Items & Seasonal Fruit Every Week! Effective July 13, 2023.
Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Market Box Recipes

Cucumber Smoked Salmon Bites

Serves 4 to 6

2 to 3 cucumbers, scrubbed and cut into ½-inch rounds
One 5.2-ounce Boursin cheese, softened
¼ pound smoked salmon (I prefer the dry smoked version, but either will do)
Finely chopped dill
  1. Spread the Boursin onto the cucumbers, top with a bit of the smoked salmon, and garnish with a bit of chopped dill.  Serve cold. 

Creamy Cucumber Soup

Serves 4 to 6

2 cups diced, scrubbed cucumbers
1 cup Granny Smith apple, cored and chopped
2 ribs celery, chopped
1 clove garlic
1 cup Greek style yogurt 
1 cup fresh herbs parsley, mint, dill, or basil, plus more for garnish
¼ cup fresh lemon juice
2 tablespoons olive oil
¼ to ½ cup vegetable or chicken broth if needed
Salt and freshly ground black pepper
Thinly sliced French breakfast radish for garnish
  1. Put the cucumbers, apple, celery, garlic and yogurt into a blender or food processor and pulse on and off to break up the vegetables. 
  2. Add the herbs, lemon juice, and oil, and blend until pureed. If the soup is too thick, add a bit of the broth (or water) to thin.   
  3. Season with salt and pepper. 
  4. Chill the soup for at least 2 hours and serve in pretty cups garnished with a few slices of French breakfast radish and chopped herbs.  The soup will keep in the fridge for up to 4 days. 

Cucumber Radish Salad

Serves 4

3 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
½ cup thinly sliced leek, using the white part only
3 tablespoons lemon juice
½ cup Greek style yogurt
3 tablespoons chopped fresh mint
1 teaspoon grated lemon zest
½ teaspoon granulated sugar
Salt and pepper
6 French breakfast radishes, trimmed and sliced thin
  1. In a salad bowl, combine the leek and cucumbers. 
  2. In another bowl, whisk together the lemon juice, yogurt, mint, lemon zest, and sugar.  Season with salt and pepper. 
  3. Add the cucumbers to the salad bowl and toss to combine.  Add the radishes and toss again.  The salad can be served immediately or covered and refrigerated for up to 12 hours. 

Summer Farro Salad

Serves 6

2 cups pearlized farro
½ cup finely chopped leek, using the white and tender green parts
2 cups diced scrubbed cucumber
1 cup thinly sliced French breakfast radish
¼ cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons Dijon mustard
1 teaspoon finely chopped tarragon
1/2 cup extra virgin olive oil
Salt and pepper
  1. Bring 4 quarts of water to a boil, add the farro, and cook for 15 to 20 minutes until just al dente.  Drain thoroughly and put into a bowl to cool.
  2. Add the leek, cucumber, and radish to the cooled farro. 
  3. In a small bowl, whisk together the lemon juice, garlic, mustard, tarragon, and olive oil. Season with salt and pepper.  Toss the farro with the dressing and serve at room temperature.  If you plan to make the salad ahead, remove it from the refrigerator at least 45 minutes before serving. 
  4. Cook’s Note:  If you have leftover protein (chicken, seafood, etc. you can add about 2 cups of it to the salad)

Summer Squash Fritters

Serves 6

2 cups coarsely grated summer squash
2 garlic cloves, minced
1/4 cup finely chopped onion
1 large egg, beaten
1/4 cup all-purpose flour
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoons freshly ground black pepper
Oil for frying
  1. Put the squash into a colander, and sprinkle with salt.  Set aside for 10 minutes.
  2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano, and pepper.
  3. Squeeze the moisture out of the squash and add to the bowl.  Stir until blended.
  4. Heat 1/4-inch of oil in a non-stick pan.
  5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side.  Turn and fry until the second side is golden brown.  Remove to paper towels and drain.  Serve warm. 

Chicken Summer Squash Casserole

Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped leek using the white and tender green parts
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated summer squash 
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked or chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
  1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray.  (You can also divide this in half and use two 8-inch casserole dishes)
  2. In a large skillet, heat the butter, and oil, add the onion, sage, and thyme, and cook until the onions begin to soften. 
  3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated. 
  4. Add the flour, and whisk (with a flat whisk) for 2 minutes. 
  5. Add the broth and bring to a boil. 
  6. Add the milk and chicken and bring to a boil. 
  7. Season the sauce with salt and pepper. 
  8. Transfer to the baking dish. 
  9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together. 
  10. Sprinkle over the top of the casserole.
  11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown.  Allow to rest for 10 minutes before serving.  This is delicious over rice, or orzo pasta. 

Zucchini Stuffed Chicken

Serves 6 to 8

8 boneless, skinless chicken breast halves pounded thin
1 package Boursin, or Alouette garlic herb cheese
2 medium zucchinis grated or summer squash (you will need about 11/2 to 2 cups)
½ cup grated Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
1/4 cup dry white wine
½ cup chicken broth	
  1. In a medium bowl, combine the cheese, zucchini, and Parmesan. 
  2. Spoon 2 tablespoons of filling onto the center of each breast and roll up to make a package.  Refrigerate for 2 hours, or overnight. 
  3. In a large skillet, heat the butter and oil over medium high heat.  Add the chicken breasts and saute until browned well on all sides. 
  4. Remove to an ovenproof dish.  Pour off all but 2 tablespoons of fat from the pan. 
  5. Add the wine and reduce to a glaze over medium heat, about 4 minutes, scraping the bottom of the skillet. 
  6. Add the chicken broth and bring to a boil. 
  7. Return the stuffed breasts to the skillet and cover and simmer until tender, about 15 minutes.  Transfer to a serving platter and keep warm.  Reduce the pan juices over high heat, whisking constantly about 1 – 2 minutes.  Spoon the sauce over the chicken or pass it separately.

Cook’s Notes on Leeks

  • To clean leeks, cut off the root end, and then slice the leek in half lengthwise.  Rise the leek under cold water to remove any sand near the root end.  Dry the leek and then prepare.
  • The tougher green parts of the leek can be used to make crispy leeks for a garnish on soups, salads, and main dishes.  Wash and spin dry the tougher green parts, thinly slice, and fry in vegetable oil until crispy.  The leeks will keep in an airtight container for about 4 days or can be frozen. 

Caramelized Leek Bread Pudding

Serves 6 to 8
As an alternative to potatoes or rice, this savory bread pudding tastes like French onion soup, studded with caramelized onions, and melting Gruyere cheese, it is a great side with grilled meats and poultry.  

3 tablespoons unsalted butter
1 tablespoon olive oil
One bunch leeks, thinly sliced, using the white and tender green parts
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks 
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese 
  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the leeks, stir to coat with the butter, and cook until they begin to turn translucent.  Sprinkle with the sugar, thyme, salt, pepper, and garlic and cook, stirring, until the leeks become golden.  Remove from the skillet and cool.
  3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire.  Stir in the bread, Gruyere, leek mixture, and parsley.  Pour into the prepared dish and sprinkle the top evenly with the cheese.
  4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
  5. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.

Peach Salsa

Makes 2 cups

2 peaches, peeled, pitted, and finely chopped
1/4 cup finely chopped red onion
2 chipotle chilies in adobo, finely chopped
1/2 cup diced red or yellow bell pepper
2 tablespoons fresh lime juice
1/4 cup finely chopped cilantro or Italian parsley
  1. In a mixing bowl combine the peaches, onion, chilies, bell pepper and lime juice.  Fold in the cilantro or parsley. 
  2. Season with salt, cover and refrigerate for at least 2 hours.  Serve the salsa with grilled chicken or seafood. 

Peaches and Cream Grand Marnier Bread Pudding

Serves 8 to 10

6 large eggs
1 cup heavy cream
1 cup granulated sugar
1/2 teaspoon ground cinnamon
¼ cup Grand Marnier or Triple Sec or orange juice
One 8-ounce loaf challah or egg bread, torn
4 cups peeled and pitted ripe peaches coarsely chopped 
2 cups mascarpone cheese
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
1/2 cup granulated sugar
¼ cup (1/2 stick) unsalted butter, melted 
Confectioner’s sugar for garnish
  1. Coat a 13 x 9-inch baking dish or 24 standard muffin tins with nonstick cooking spray.
  2. In a medium-size bowl, whisk together the eggs, cream, sugar, cinnamon, and Grand Marnier.
  3. Place the bread in a large bowl and pour the egg custard over it stirring to blend. 
  4. In another bowl, stir together the mascarpone, peaches, and nutmeg.  Pour half of the bread mixture into the prepared baking dish, top with all of the peach and mascarpone mixture and spread the remaining bread over the top. If you are making muffin tins, place about 1 tablespoon of the bread mixture in the bottom of the cups and then top with some of the peach mixture and the remaining bread custard mixture. 
  5. Do-Ahead: Cover and refrigerate for at least 2 hours or up to 2 days.
  6. Preheat the oven to 350 F. Remove the casserole rf muffin tins from the refrigerator.
  7. In a small bowl, mix together the cinnamon and sugar and sprinkle over the bread pudding.  Brush with melted butter and bake until golden and the peaches are bubbling around the sides, 35 to 40 minutes. (Bake the muffins for 15 to 20 minutes until puffed and golden)
  8. Remove from the oven and sift confectioners’ sugar over the top and serve warm.      

 Peach BBQ Sauce

Makes about 3 cups
Excellent on ribs, pork or chicken, this sauce can be made ahead and refrigerated for up to 4 days or frozen for up to 2 months.  

2 tablespoons unsalted butter
2 cloves garlic, minced
1 leek finely chopped, using the white and tender green part
2 yellow peaches, peeled, pitted, and coarsely chopped
Pinch cayenne
1 teaspoon smoked paprika
2 cups tomato puree
1 cup peach nectar
1/2 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
  1. In a saucepan, heat the butter, saute the garlic, leek, and peaches, until the peaches begin to soften.  Add the cayenne and paprika, and saute another minute. 
  2. Add the tomato puree peach nectar, ketchup, vinegar, mustard, and Worcestershire. 
  3. Bring to a boil, and simmer for 30 minutes, stirring occasionally, until thickened.  Cool, cover and refrigerate if not using immediately. 

Grilled Peach and Little Gem Salad

Serves 4

Little gem lettuce, washed, spun dry and chopped
½ cup thinly sliced French breakfast radishes
1 cup diced scrubbed cucumber
2 peaches, halved and pitted
Raw sugar
¼ cup rice vinegar
2 tablespoons peach nectar
2 tablespoons Dijon mustard
1/3 cup vegetable oil
Salt and pepper
  1. In a bowl, combine the lettuce, radishes, and cucumber.
  2. Preheat the grill or a grill pan, make sure to oil the grill or grill pan.
  3. Dip the cup side of the peach into the sugar, and grill cut side down for 4 to 5 minutes, until softened.
  4. Remove from the grill and cut into wedges.
  5. In a bowl, whisk together the vinegar, peach nectar, mustard, and oil. Season with salt and pepper. 
  6. Toss the lettuce with the dressing, plate the salad, and arrange some of the peaches on top of the lettuce. 
  7. Drizzle with any remaining dressing and serve. 

Pluot Crumble

Serves 6

4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar
  1. Preheat oven to 350*F, coat the inside of a 9×13 baking dish with non-stick cooking spray.  Combine the pluots with the sugar, and cornstarch, toss to combine. 
  2. Transfer the pluots to the prepared pan. 
  3. In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
  4. Bake at 350*F for 40-45 minutes, until the crumble is golden, and the fruit is bubbling. 
  5. Serve the crumble with vanilla ice cream. 

Prosciutto Wrapped Peach Bruschetta

Serves 4 to 6

For the Bruschetta
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. 
For the Peaches
2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar
  1. Preheat the broiler for 10 minutes.  Line a baking sheet with aluminum foil. 
  2. Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick. 
  3. Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side. 
  4. Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar. 

Savory Pluot Tart

Serves 6
This is a beautiful appetizer or first course, made with frozen puff pastry and a few other ingredients.

1 sheet puff pastry rolled to 14-inch circle or rectangle
3 tablespoons unsalted butter
2 cups thinly sliced leeks, using the white and tender green parts
One 5.2-ounce container Boursin cheese, softened
4 Pluots, halved, pitted, and thinly sliced
Apricot jam
  1. Preheat the oven to 400 degrees.  Put the puff pastry on a baking sheet lined with foil, parchment, or silicone.  Prick the pastry all over with the tines of a fork. 
  2. Bake for 5 minutes.  Cool.
  3. In a skillet, melt the butter and saute the leeks until they are translucent.  Cool to room temperature. 
  4. Meanwhile, mash the cheese so it is spreadable. 
  5. When the pastry is cooled, spread it with the cheese.  Top with the leeks, then the plums in a decorative pattern. 
  6. Brush the plums with the jam and bake again for 20 minutes, until the crust is golden, and the jam is bubbling. 
  7. Let the pastry rest for 10 minutes, then cut it into wedges or squares.  The tart is best served at room temperature. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest

Share this post:

Leave a Reply

Your email address will not be published.