Farmers’ Market Box July 6th, 2023
This week’s local produce and featured farms:
- Orange Bunch Carrots – JR Organics
- Black Kale – Tamai Family Farms
- Italian Long Sweet Chile Peppers– Fresno Evergreen Farms
- Star Ruby Grapefruit – Polito Family Farms
- Lettuce – Paradise Found
- Cucumbers – Dacquisto Family Farms
- Yellow Nectarines – Fair Hills Farm
Farmers’ Market Box Recipes
Roasted Carrots with Carrot Top Pesto
Serves 4 1 bunch carrots, tops removed, scraped, and cut into 1-inch pieces 1/4 cup extra virgin olive oil Salt and pepper 2 tablespoons honey 1 teaspoon ground cumin
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
- In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin.
- Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
- When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto. Serve warm.
Carrot Top Pesto
Makes about 3 cups 2 cups chopped carrot tops, washed, and spun dry 2 garlic cloves 1/2 cup grated Parmigiano Reggiano 1/4 cup almonds 1/2 cup extra virgin olive oil Salt and pepper
- In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
- With the machine running, pour in the oil, and process until smooth.
- Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
- Drizzle the pesto over the roasted carrots or toss with pasta.
Quick Pickled Carrots
Makes 1 quart 1 bunch carrots, peeled and cut into 4 by 1/2-inch sticks 3 sprigs fresh tarragon 3/4 cups seasoned rice vinegar ¼ cup water 2 garlic cloves, peeled and halved ¼ teaspoon black peppercorns ¼ teaspoon yellow mustard seeds
- Place carrots and tarragon upright in 1-quart glass jar with tight-fitting lid.
- Combine vinegar, water, garlic, peppercorns, and mustard seeds in small saucepan and bring to boil.
- Pour brine into jar, making sure all vegetables are submerged. Let cool completely. Tighten the jar lid and refrigerate for at least 3 hours before serving. Pickles will keep refrigerated for at least 1 week.
Hoisin Glazed Sheet Pan Chicken and Carrots
Serves 6 2 teaspoons toasted sesame oil 1 tablespoon grated fresh ginger 2 garlic cloves, minced ½ cup hoisin sauce 2 tablespoons soy sauce 2 scallions, thinly sliced 1 (4-pound) chicken, cut into 8 pieces 1 bunch carrots, peeled and cut into 1/2-inch-thick slices (about 1 1/2 cups) 2 tablespoons vegetable oil
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
- In a mixing bowl, combine the sesame oil, and garlic, add the soy sauce, hoisin sauce and scallions. Marinate the chicken in half the mixture for at last 4 hours, but up to 24 hours. Drain off the marinade and arrange on the sheet pan. Roast the chicken for 20 minutes. While the chicken is roasting, Combine the carrots, 2 teaspoons of canola oil, and 1/4 teaspoon of salt in a large bowl.
- After roasting the chicken for 20 minutes, turn, brush with some of the remaining marinade and arrange the carrots around the chicken on the baking sheet.
- Roast for another 10 minutes. Brush the chicken with the remaining hoisin mixture and roast until an instant-read thermometer inserted into the center of the largest piece of the breast registers 160°F, 10 to 12 minutes more. Allow the chicken to rest for about 5 minutes before serving. The chicken is delicious, hot, cold or at room temperature.
Kale and Feta Salad
Serves 4 1 garlic clove, minced 2 tablespoons red wine vinegar 1 teaspoon honey 1/4 teaspoon dried oregano Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 bunch kale, tough stems removed, and sliced into ¼-inch ribbons 1/2 cup sliced scallions ½ cup chopped Italian parsley ¼ cup finely chopped dill ¼ cup finely chopped mint 6 to 8 ounces feta cheese 3/4 cup chopped toasted walnuts
- Put the garlic into a salad bowl, add the red wine vinegar, honey, 1/4 teaspoon dried oregano, salt, and several grinds of freshly ground black pepper. Whisk to combine. While whisking constantly, slowly pour in the extra-virgin olive oil and whisk until combined.
- Add the kale to the dressing and toss thoroughly with your hands to coat, massaging the dressing into the kale for about 30 seconds; let sit to absorb the dressing.
- Add the scallions, parsley, dill, and mint, and toss again.
- Cut the feta cheese into 1/4-inch-thick slabs, add to the bowl, and toss with your hands to combine, letting the feta pieces crumble as you toss. Taste and season with more salt or black pepper as needed. Let sit for at least 10 minutes to 1 hour before serving, as this salad will get more flavorful as it sits.
Sausage and Italian Peppers
Serves 4 to 6 1 ½ pounds sweet Italian sausage 2 tablespoons extra virgin olive oil 1 cup thinly sliced red onions 1/2-pound Italian peppers, cored, seeded and thinly sliced 1 cup tomato puree or crushed tomatoes 2 teaspoons dried oregano 1/4 cup aged balsamic vinegar Salt and pepper Italian rolls for serving
- Put the sausage into a skillet, add 2 tablespoons of water, cover and simmer for 10 minutes, remove the cover, and cook another 10 to 15 minutes turning the sausages until they are cooked through. Remove to a plate and set aside.
- In the same skillet, heat the oil, add the onions, peppers, tomatoes, and oregano, and saute until the onions begin to turn translucent, and the tomatoes have cooked down. If the mixture looks dry add a few tablespoons of water. Add the vinegar, and saute for another 5 minutes. Season the mixture with salt and pepper, add the sausages back to the skillet, and heat through.
- Serve the sausages and peppers in Italian rolls.
Serves 6 6 chicken breasts, skin and bones removed Salt and pepper 1/4 cup extra virgin olive oil 1 large sweet yellow onion, thinly sliced into half moons 2 garlic cloves, minced 1/2-pound sweet Italian peppers, cored, seeded, and thinly sliced 1/2 cup dry white wine (Sauvignon Blanc, or Pinot grigio) One 14.5-ounce can crushed tomatoes Salt and pepper
- Season the chicken liberally with salt and pepper, in a large skillet, heat two tablespoons of oil, and saute the chicken on all sides until just turning brown. The chicken will not be cooked through. Remove from the pan to a plate, and cover with aluminum foil.
- Add the remaining oil to the pan, and saute the onion and garlic for 3 to 4 minutes until the onion begins to turn translucent. Add the peppers, and saute another 5 to 6 minutes until they begin to soften.
- Add the wine and bring to a boil to concentrate the flavor. Add the tomatoes, and the chicken back to the pan.
- Simmer for 10 minutes until the chicken is cooked through and the sauce is thickened. Season with salt and pepper and serve over polenta, rice, orzo, or pasta.
Serves 6 Usually served as a condiment in Italy, this is delicious on bruschetta, with grilled meats, poultry and seafoods. 2 tablespoons olive oil 3 red spring onions, thinly sliced 1 /2-pound Italian peppers, cored, seeded, and thinly sliced into rings 2 teaspoons salt 2 teaspoons sugar 1 teaspoon freshly ground black pepper One 15.5-ounce can crushed tomatoes
- In a 12-inch skillet, heat the olive oil over medium-high heat, add the onions, and cook, stirring, until almost translucent, about 5 minutes. Add the peppers, salt, sugar, and black pepper and cook, stirring frequently, until the bell peppers and onions have reduced down to about half their original volume; this should take about 10 minutes.
- Add the tomatoes and stir until combined. Continue to cook, stirring, until the liquid from the tomatoes begins to evaporate, another 10 minutes.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before serving. Serve hot or at room temperature.
Grilled Nectarine and Shrimp Remoulade Salad
Serves 4 ¾ cup mayonnaise 1/4 cup Dijon or Creole mustard 2 tablespoons ketchup 1 tablespoon finely chopped cornichons or dill pickles 2 teaspoons finely chopped shallot 1 teaspoon prepared horseradish 2 teaspoons finely chopped capers 1 tablespoon chopped fresh Italian parsley ½ teaspoon sweet paprika 1-pound cooked large shrimp, peeled and deveined 1/2 cup chopped celery ¼ cup chopped chives for garnish 1/2-pound firm yellow nectarines, pitted, and cut in half Vegetable oil Raw sugar 1 head lettuce, washed and spun dry
- In a mixing bowl, whisk together the mayonnaise, mustard ketchup, cornichons, shallot, horseradish, capers, parsley, and paprika. Toss the shrimp with some of the sauce. Refrigerate the sauce and the shrimp until ready to serve.
- Preheat the grill or grill pan for 10 minutes. Dip the nectarine into the oil, then raw sugar, and grill, cut side down until the nectarine is softened. Remove from the grill.
- Arrange the butter lettuce on salad plates. Top with grilled nectarines.
- Arrange the shrimp salad on the nectarines and serve.
Nectarine Upside Down Cake
Makes one 9-inch cake This cake will work with any stone fruit; try it with cherries, peaches, plums, apriums, pecotums. For the Fruit 4 tablespoons unsalted butter 4 tablespoons firmly packed brown sugar 1/2-pound nectarines, pitted and thinly sliced
- Coat the inside of a 9-inch cake pan with non-stick cooking spray. In a saucepan, melt the butter, add the sugar, and cook until the sugar is melted. Pour into the prepared pan, and top with the nectarines, arranged in a decorative pattern. Set it aside.
For the Cake 1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened to room temperature 1 1/3 cups sugar 1/2 teaspoon vanilla paste or vanilla extract 2 large eggs, at room temperature 2/3 cup sour cream 1/4 cup fresh orange juice 2 cups heavy cream, whipped stiffly for garnish
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla and stir to blend.
- Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow it to cool for EXACTLY 10 minutes.
- Turn the cake out onto a serving platter that is 2-inches larger than the baking dish and serve at room temperature.
- Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Roasted Salmon with Cucumber Nectarine Salsa
Serves 4 to 6 For the Salsa 2 tablespoons lemon juice 1 tablespoon lime juice 2 teaspoons minced fresh cilantro or Italian parsley 1/4 teaspoon ground cumin Salt and pepper Few drops Sriracha 1 medium cucumber, peeled, seeded and diced 1 cup nectarine, pitted, and diced 1/4 cup finely chopped red onion
- Combine all the ingredients in a bowl and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
For the Salmon 1/3 cup olive oil 2 tablespoons Old Bay seasoning 2 ½ pounds salmon filets
- Preheat the oven to 400 degrees. Pour the olive oil into a 13-by-9-inch baking dish. Mix in the Old Bay, and dip the filets into the oil mixture, coating both sides.
- Roast for 10 minutes per inch of thickness, or until the thickest part registers 155 degrees internal temperature.
Sesame Cucumber Salad
Serves 4 2 cucumbers, peeled, cut in half lengthwise, seeded and diced 2 tablespoon soy sauce 2 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon honey 1 clove garlic, minced 1/4 teaspoon crushed red pepper flakes, or more if you like it spicy Toasted sesame seeds for garnish
- Put the cucumber into a bowl. In another bowl, whisk together the soy sauce, vinegar, oil, honey, garlic, and red pepper flakes.
- Pour over the cucumbers and toss to coat. Cover and refrigerate for at least 2 hours before serving garnished with sesame seeds.
Ruby Grapefruit Sangria
Serves 8 1/2 cup superfine sugar 1 1/2 cups hot water 2 oranges, thinly sliced 2 ruby grapefruits, thinly sliced 3/4 cups Triple Sec One 750-ml bottle white wine, Sauvignon Blanc, Pinot Grigio or Pinot Gris Sparkling water
- In a pitcher, combine the sugar, water, fruit Triple Sec and wine. Refrigerate for at least 4 hours.
- When ready to serve, fill wine glasses with ice cubes, pour in the sangria mixture, and top off with sparkling water.
Star Ruby Red Grapefruit Pound Cake
Makes one 10-inch Bundt or tube cake 2 3/4 cup all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup unsalted butter, softened to room temperature 2 1/2 cups sugar 1 teaspoon vanilla extract or paste 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh ruby red grapefruit juice
- Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and juice together, add the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow it to cool for EXACTLY 10 minutes. Allow it to cool.
- Pour the icing over the cake when the cake is cooled.
- The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Icing 1 1/2 cups confectioners’ sugar 2 to 3 tablespoons fresh grapefruit juice
- Whisk the juice into the sugar and drizzle over the cooled cake.
Makes about 16 1/2 cup toasted slivered almonds 2 1/3 cups all-purpose flour, divided 1/2 cup powdered sugar, plus additional for garnish 1 tablespoon grapefruit zest 1 cup cold salted butter, cut into small cubes 6 large eggs 2 1/4 cups granulated sugar 3/4 cup fresh red grapefruit juice 1 1/2 teaspoon baking powder 1/4 teaspoon salt
- Preheat oven to 350°F. Coat the inside of a 13- x 9-inch pan with non-stick cooking spray.
- Pulse almonds, 2 cups of the flour, 1/2 cup powdered sugar, and zest in a food processor until almonds are finely chopped and mixture is combined, about 5 pulses.
- Add butter, and pulse until mixture is crumbly, about 10 pulses. Press mixture evenly onto bottom of prepared pan.
- Bake in preheated oven until lightly browned, 18 to 22 minutes.
- Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, and juice.
- Stir together baking powder, salt, and the remaining 1/3 cup flour in a small bowl: whisk into egg mixture. Pour mixture over hot baked crust. Return to oven, and bake until filling is set, 24 to 26 minutes.
- Immediately cut into squares, then allow to cool in the pan. Garnish with confectioners’ sugar and serve the squares at room temperature. Any leftover squares can be refrigerated for a few days, or frozen for up to 4 months.