Farmers’ Market Box June 29th, 2023
This week’s local produce and featured farms:
- Apricots – Tenerelli Orchards
- Brooks Cherries – Frog Hollow Farm
- Leopard Romaine Lettuce – The Garden Of…
- Chiogga Beets – Tutti Frutti Farms
- Shanghai Bok Choy – Fresno Evergreen
- Oro Blanco Grapefruit – Polito Family Farms
- Cucumbers – JR Organics
Farmers’ Market Box Recipes
Small Batch Apricot Vanilla Bean Jam
Makes 1 quart 2 pounds ripe apricots 1/4 cup water Small wedge fresh lemon 2 1/2 cups granulated sugar 1 to 2 vanilla beans
- Cut the apricots in half and remove the pits. Place apricot halves and water in a Dutch oven.
- Squeeze the juice from the lemon wedge into the pot, then add the wedge itself. Cook over medium-high heat, stirring occasionally, until the juices begin to boil. Reduce the heat, cover, and simmer until the apricots are soft and tender, 5 to 10 minutes.
- Stir in the sugar. Split the vanilla beans down their length, scrape out the seeds, then add both the seeds and the pods to the pot. Increase the heat back up to high and bring to a rolling boil.
- Clip on a candy thermometer and continue to cook, while stirring, until the jam thickens and reaches about 220°F.
- If you don’t have a thermometer, to check for doneness, place a small plate in the freezer when you start the recipe. As the jam nears completion, place a small amount on the plate and return to the freezer. If the jam wrinkles as you nudge it, it is done.
- Carefully remove the vanilla bean pods and lemon wedge. Ladle the jam into clean 4-ounce, half-pint, or pint-sized glass jars. Cool, seal, and store in the refrigerator for up to 3 weeks or frozen up to 3 months.
Torte
Serves 6 to 8 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 2 cups self-rising flour 1-pound apricots, cut in half and pitted
- Coat the inside of a 10-inch spring form pan with non-stick cooking spray. Preheat the oven to 350 degrees.
- In a mixing bowl, cream the butter and sugar together until fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the flour and stir to blend.
- Transfer to the prepared pan and arrange the fruit skin side up in a decorative pattern, cutting some to fit into small spaces, the more fruit you have the better.
- Bake for 1 hour to 1 hour and 10 minutes, until a skewer inserted into the batter comes out clean.
- Allow it to cool for 10 minutes before removing the pan. Serve slightly warm.
Apricot Glazed Chicken
Serves 6 Cook’s Note: this glaze is also delicious with pork. For the Glaze 1/2-pound apricots, peeled, pitted, and chopped 1/2 cup sugar 2 tablespoons whole grain mustard (or Dijon) 2 teaspoons Sriracha 2 tablespoons lemon juice 1 teaspoon salt
- In a saucepan, combine all the ingredients and bring to a boil. Simmer for 15 to 20 minutes until the apricots are soft.
- Use a potato masher or immersion blender to break up any large chunks of apricots. The sauce can be made 5 days ahead of time and refrigerated. Re-warm before using.
For the Chicken 6 chicken breasts, skin and bones removed Salt and pepper 1 tablespoon vegetable oil Apricot glaze (see preceding recipe)
- Preheat the oven to 350 degrees, sprinkle the chicken breasts with salt and pepper.
- In an oven proof skillet, heat the oil, and brown the chicken on both sides, about 3 minutes per side.
- Add 1/2 cup of the glaze to the pan and turn the chicken in the glaze.
- Transfer the skillet to the oven and bake for 12 to 15 minutes, basting once with the glaze.
- Serve the chicken with additional glaze on the side.
Apricot Cherry Galette
Serves 6 1 ½ cups all-purpose flour ½ teaspoon salt 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled 6 - 7 tablespoons ice water, plus 1 tablespoon water 1-pound apricots, halved, pitted, and cut into 1/2-inch-thick wedges 1 cup pitted cherries 6 tablespoons sugar
- Process flour and salt in food processor until combined, about 3 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer to bowl. Sprinkle 6 tablespoons ice water over mixture. Press dough until it sticks together, adding up to 1 tablespoon more ice water if it will not come together.
- Turn dough onto lightly floured counter, form into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll dough into 12-inch circle on lightly floured counter, then transfer to prepared sheet.
- Gently toss apricots, blueberries, and 5 tablespoons sugar together in bowl. Mound fruit in center of dough, leaving a 2-inch border around edge.
- Carefully grasp 1 edge of dough and fold up 2 inches over fruit. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
- Brush dough with the remaining 1 tablespoon water and sprinkle the remaining 1 tablespoon sugar evenly over dough and fruit.
- Bake until the crust is deep golden brown, and fruit is bubbling, 45 to 50 minutes. Transfer sheet to wire rack and let tart cool for 10 minutes. Using a metal spatula, loosen tart from parchment and carefully slide onto wire rack; let cool until warm, about 30 minutes. Cut into wedges and serve with unsweetened whipped cream or vanilla ice cream.
Crostini with Creamy Ricotta and Sweet-tart Balsamic Cherries
Serves 6 to 8 For the Crostini Makes about 24 pieces One baguette sliced into1/2-inch pieces 1/2 cup extra virgin olive oil
- 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.
- Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
- Remove it from the oven and allow it to cool.
- The crostini can be stored at room temperature for 2 days, or frozen for one month.
For the Cherries and Assembly 2 tablespoons unsalted butter 1/2-pound sweet cherries, pitted and chopped 1/4 cup sugar 1/4 cup aged balsamic vinegar 1/4 cup whole milk ricotta
- 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.
- Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
- Remove it from the oven and allow it to cool.
- The crostini can be stored at room temperature for 2 days, or frozen for one month.
Cherry Amaretto French Toast
Serves 6 to 8 2 cups pitted sweet cherries 1/4 cup sugar 2 tablespoons cornstarch 2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract Two 8-ounce containers mascarpone 2 tablespoons Amaretto di Saronno 2 tablespoons sugar 8 large eggs 1 1/2 cups heavy cream 1/2 cups sugar 2 tablespoons Amaretto di Saronno 1 teaspoon ground cinnamon One 8-ounce loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced 1/2 cup sliced almonds for garnish 1/4 cup unsalted butter cinnamon sugar for garnish
- Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
- In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
- In another bowl stir together the mascarpone, Amaretto, and sugar.
- Spread the cherries in the pan.
- In another bowl, whisk together the eggs, heavy cream, sugar, and cinnamon.
- Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
- I was able to do 2 layers. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate for at least 8 hours, or up to 36 hours.
- Remove the casserole dish from the refrigerator 30 minutes before baking.
- Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.
Grilled Romaine Caesar Salad
Serves 4 to 6 2 head romaine, washed and spun dry Extra virgin olive oil Salt and pepper 1 cup mayonnaise 1/2 cup sour cream 1/2 cup freshly grated Parmigiano Reggiano 2 teaspoons fresh lemon juice 1 1/2 teaspoons anchovy paste 2 cloves garlic, minced 2 teaspoons Worcestershire sauce 1 1/2 teaspoons freshly ground black pepper Grated Parmigiano Reggiano for garnish
- Preheat the grill.
- Cut the romaine in half lengthwise keeping the stem end attached, brush the cut sides with olive oil and season with salt and pepper.
- In a bowl, whisk together the remaining ingredients. Cover and refrigerate until ready to use. The Dressing will keep in the refrigerator for up to 7 days.
- Grill the romaine cut side down for 2 minutes, until it begins to char and is wilted. Cut each half in half again and serve drizzled with dressing.
Beet Carpaccio Salad with Buratta
Serves 4 to 6 1 bunch beets, scrubbed, and tops removed (see save the greens) 1/3 cup aged Balsamic vinegar 1/2 cup extra virgin olive oil 1/4 cup packed basil leaves, thinly sliced Salt and pepper One head romaine lettuce, washed and spun dry, cut into ½-inch ribbons 2 Oro Blanco, peel and pith removed, and segmented 2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
- When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
- In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
- Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
- Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Garnish with Oro Blanco segments and drizzle with the remaining dressing and serve.
Save the Greens
Serves 4 Beets 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. 2 tablespoons extra virgin olive oil 2 garlic cloves, sliced Pinch red pepper flakes 1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons 2 to 4 tablespoons water or broth Salt and pepper
- 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.
- If the skillet is dry add a bit of water or broth, to help wilt the greens.
- Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Warm Farro Salad with Roasted Beets and Feta cheese
Serves 6 2 cups pearlized farro 1 bunch beets, tops removed and saved 1/2 cup extra virgin olive oil Beet tops, tough stems removed and cut into 1/2-inch ribbons Salt and pepper 1/2 cup finely chopped onion 1/4 cup rice vinegar 2 tablespoons orange juice 2 tablespoons finely chopped basil 2 apricots, pitted, and finely chopped 1 cup crumbled feta cheese
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
- Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add the beets to the bowl.
- While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
- Add the onion to the salad bowl.
- In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
- Add the apricots and feta to the salad bowl and toss the salad with the dressing.
- Serve warm or at room temperature.
- If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days. Remove from the refrigerator at least 90 minutes before serving to bring to room temperature.
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
- 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.
- 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.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
- In an electric mixer, cream together the butter and sugar until fluffy.
- Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
- Dissolve the espresso powder in the water.
- 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.
- 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
- 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.
- Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
- 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.
- 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.
Curried Chicken Salad
Serves 6 For the Dressing 1/2 cup sugar 1/2 cup vegetable oil 1/2 cup red wine vinegar 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic salt 1/2 teaspoon dry mustard 1 teaspoon curry powder
- In a mixing bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire, garlic salt, mustard, and curry powder. The dressing will keep in the refrigerator for up to 1 month.
For the Salad One head romaine lettuce, washed, spun dry, and cut into ½-inch ribbons 1 bunch Shanghai bok choy, washed, spun dry and thinly sliced ½ cup thinly sliced red onion 1 cup thinly sliced cucumber 3 cups shredded or chopped cooked chicken 3 tablespoons toasted sesame seeds for garnish
- In a salad bowl, combine the lettuce, bok choy, onion, cucumber, and chicken. Toss with the dressing and serve garnished with toasted sesame seeds.
Soy Glazed Shanghai Bok Choy
Serves 2 2 tablespoons vegetable oil 2 garlic cloves, minced 1 teaspoon grated ginger 1/4 cup soy sauce or Tamari 1/2 cup chicken or vegetable broth 2 Shanghai bok choy, root end removed, washed, spun dry and cut into 1-inch pieces 2 teaspoons sesame seeds for garnish Toasted sesame oil for garnish
- In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
- Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze. The bok choy is done with the root end is tender. Serve sprinkled with sesame seeds and drizzled with sesame oil.
Cold Cucumber Dill Soup
Serves 6 3 cucumbers, peeled, halved lengthwise and seeded 1 cup Greek-style or other thick, whole-milk plain yogurt 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 1 leek, using the white and tender green portions, chopped 1/4 cup chopped fresh dill 1 garlic clove, chopped Salt and freshly ground white pepper 1 cup vegetable broth 2 to 3 tablespoons extra-virgin olive oil
- Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, zest, leeks, dill, garlic, salt, and white pepper.
- Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve.
- In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the broth and puree until it is fully incorporated, about 30 seconds.
- Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours.
- The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator.
- Just before serving, stir in the diced cucumber and olive oil. Serve in widemouthed glasses or cups.
Cucumber Panzanella
Serves 6 3 cups stale Italian bread cut into bite sized cubes 3 cups peeled, seed and chopped cucumber 1 head romaine, washed, spun dry and chopped 1/2 cup thinly sliced red onion 1 cup green olives, pitted, and chopped 1/3 cup drained capers 1/3 cup red wine vinegar 2 cloves garlic, minced 2 teaspoon sugar 1 teaspoon dried oregano 2/3 cup extra virgin olive oil Salt and pepper
- In a large salad bowl, combine the bread, cucumber, romaine, onion, olives, and capers.
- In another bowl, whisk together the vinegar, garlic, sugar, oregano, and oil. Season with salt and pepper.
- Pour the dressing over the salad and toss to coat. Allow the salad to mellow at room temperature for 2 to 3 hours before serving. Re-toss before serving.
Oro Blanco Sorbet
Serves 6 2 cups cold water 1 1/2 cups Oro Blanco juice 1 1/3 cups superfine sugar
- Put the water, juice and superfine sugar into a blender container, and puree until the sugar is dissolved.
- Pour into a glass bowl, and chill for at least 3 hours.
- Pour it into an ice cream maker and process using the manufacturer’s directions.
Oro Blanco Salsa
Makes about 2 cups Delicious as a condiment with grilled seafood, or chicken. 3 Oro Blanco, peel and pith removed, segmented, and chopped 1/4 cup finely chopped shallot 1 tablespoon finely chopped jalapeno pepper, seeds removed 1/4 cup extra virgin olive oil 2 to 3 tablespoons Oro Blanco juice 1/4 cup finely chopped cilantro or Italian parsley Salt and pepper
- Combine all the ingredients, season with salt and pepper. Refrigerate for at least 2 hours, or up to 4 days.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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