Farmers’ Market Box July 13th, 2023
This week’s local produce and featured farms:
- Santa Rosa Plums – Frog Hollow Farm
- Leopard Romaine lettuce – The Garden Of…
- Ambrosia melon – Munak Ranch
- Italian Basil – Fresno Evergreen
- Spanish Roja Garlic – Windrose Farm
- Eggplant – Dacquisto Farms
- Salt and Pepper Cucumbers – Weiser Family Farms
- Red Torpedo Onions – Tutti Frutti Farm
- Valencia Oranges – Polito Family Farm
- Dino Kale (aka Black Italian Cabbage)– Terra Madre
Farmers’ Market Box Recipes
Prosciutto, Melon, and Basil Salad
Serves 6 1 Ambrosia melon, peeled, seeded, and chopped ¼ pound Prosciutto di Parma or Prosciutto San Danielle, thinly sliced, and cut into julienne 1 cup packed basil, thinly sliced ½ cup extra virgin olive oil Freshly ground black pepper
- In a large salad bowl, combine the melon, prosciutto, and basil. Toss with the olive oil, and black pepper.
- Arrange on a platter and serve.
Makes 1 quart 1/4 cup water 1/4 cup sugar 2 tablespoons corn syrup 1 ambrosia melon, seeds and peel removed, and coarsely chopped 1 tablespoon lime juice
- In a saucepan, heat the water and sugar, until the sugar is dissolved. Cool.
- In a blender, combine the corn syrup, melon, lime juice, and cooled sugar syrup. (You may have to do this in batches)
- Cool the mixture in the refrigerator for 2 hours, then pour into an ice cream maker, freeze according to the manufacturers’ directions.
- Store the sorbet in the freezer.
Tuna Romaine Salad
Serves 4 to 6 One head romaine, washed, spun dry and chopped 2 salt and pepper cucumbers, scrubbed, and chopped 2 torpedo onions, thinly sliced, using the red parts only One 5-ounce jar Italian tuna, packed in olive oil, drained, and flaked ¼ cup red wine vinegar ¼ cup chopped basil 2 garlic cloves, minced ½ cup extra virgin olive oil Salt and pepper
- In a large salad bowl, combine the lettuce, cucumbers, onions, and tuna.
- In a mixing bowl, whisk together the basil, garlic, and olive oil. Season with salt and pepper.
- Pour over the salad, and toss to coat, and serve.
Romaine Salad with Basil Dressing
Serves 6 You can use any leftover dressing as a dressing for pasta or potato salad, a dip for cold seafood or served over baked potatoes. One head romaine, washed, spun dry and chopped 1 cup mayonnaise 1/2 cup Greek Style yogurt 1/4 cup milk or buttermilk 2 teaspoons grated lemon zest ¼ cup finely chopped basil ¼ cup finely chopped red torpedo onion 2 cloves garlic, mashed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
- Put the salad greens into a salad bowl.
- In a medium-size bowl, stir together the mayonnaise, sour cream and milk or buttermilk.
- Add the lemon zest, basil, garlic, salt, pepper and stir to blend.
- Do-Ahead: At this point, cover and refrigerate at least 2hours to let the flavors develop and up to 5 days. Toss the greens with the dressing and serve.
Savory Plum Tart
Serves 6 2 tablespoons unsalted butter 4 red torpedo onions, thinly sliced using only the red part 1/2 teaspoon sugar Salt and pepper One sheet puff pastry defrosted and kept cold One 5.2-ounce Boursin herb and garlic cheese, softened 3 Santa Rosa plums, pitted and thinly sliced Aged balsamic vinegar
- In a skillet, heat the butter, and saute the onions with the sugar until they begin to turn golden. Season with salt and pepper and allow to cool.
- Preheat the oven to 400 degrees, and line a baking sheet with parchment or silicone.
- Roll out the puff pastry into a 12×16-inch rectangle and transfer to the baking sheet. Prick the pastry all over with the tines of a fork.
- Spread the Boursin cheese evenly over the puff pastry.
- Top with the sauteed onions, and then the plums.
- Bake for 15 to 20 minutes until the pastry is golden brown.
- Allow to rest for 5 minutes before cutting into squares and drizzling with balsamic vinegar.
Santa Rosa Plum Crumble
Serves 6 1 pound Santa Rose plums pitted, and cut into wedges 1/4 cup sugar 3 tablespoons orange juice 2 cups all-purpose flour 1/3 cup butter at room temperature, cut into cubes 1/3 cup firmly packed brown sugar
- Preheat the oven to 350 degrees.
- Put the plums, sugar, and orange juice into a 10-inch pie plate and toss to coat the ingredients.
- In a mixing bowl, combine the flour, butter, and sugar, cutting the butter into the dry ingredients until they resemble crumbs.
- Sprinkle evenly over the fruit, and bake for 40 to 50 minutes, until the crumble is golden brown, and the fruit is bubbling. Allow to rest for at least 10 minutes before serving.
Pork and Santa Rose Plum Sauté
Serves 4 to 6 2 tablespoons olive oil 4 medium bone-in center-cut pork chops (about 1 3/4 pounds total) Salt and freshly ground black pepper 1 red torpedo onion, finely chopped using the red and tender green parts 1 pound Santa Rose plums (about 4), pitted and cut into 1/2-inch-thick wedges 1 tablespoon balsamic vinegar 1 tablespoon tamari 1 tablespoon packed light or dark brown sugar, plus more as needed 1 tablespoon unsalted butter 1/4 cup thinly sliced fresh basil leaves
- Preheat the oven to 400°F.
- Heat the oil in an oven-safe skillet or cast-iron skillet over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with salt and pepper. Add the pork to the pan and sear undisturbed until golden-brown on the bottom, 5 to 6 minutes. Transfer to a large plate.
- Reduce the heat to medium, add the onion, season with salt, and cook, stirring occasionally, until tender, about 1 minute.
- Remove from the heat. Add the plums, vinegar, tamari, or soy sauce, and 1 tablespoon brown sugar and stir to combine. Place the pork chops browned side up over the plums and add any juices accumulated on the plate.
- Roast until the pork registers 150°F on an instant-read thermometer inserted into the thickest part of each chop, 6 to 10 minutes depending on the thickness of the chops.
- Transfer the pork chops to serving plates. Add the butter to the pan and stir until fully melted. Taste the sauce and season with more sugar and salt as needed. Sprinkle with the basil and serve the plum sauce over the pork chops.
Classic Basil Pesto Genovese
Makes 2 cups Pesto is meant to be a paste, so that it can be thinned with pasta water if serving with pasta or thinned with olive oil to become a sauce. Pesto keeps beautifully in the freezer for up to 3 months. 1 bunch basil, tough stems removed, washed and spun dry 3 garlic cloves, peeled 2/3 cup grated Parmigiano Reggiano cheese ¼ cup pine nuts 1/3 to ½ cup extra virgin olive oil Salt and pepper
- Put the basil, garlic, cheese, and pine nuts into a blender or food processor.
- Pulse on and off to break up the garlic and pine nuts.
- With the machine running, gradually pour in the olive oil, beginning with 1/3 cup, adding more if necessary. Season with salt and pepper.
- Transfer the pesto to an airtight container and drizzle the top with additional olive oil to prevent discoloration. Store in the refrigerator for up to 1 week or freeze for 3 months.
- Use the pesto to sauce pasta, or mix with mayonnaise for a sandwich spread, or salad dressing. Thin with olive oil to drizzle over grilled chicken, or steak.
Pesto Pasta Chicken Salad
Serves 6 One pound shell, rotini, or other shaped pasta, cooked 2 minutes short of al dente and cooled 1 cup finely chopped cucumber ½ cup finely chopped torpedo onion, finely chopped, using the red and tender green parts 2 cups shredded or chopped cooked chicken ½ cup prepared pesto (see above) ½ cup mayonnaise 2 tablespoons red wine vinegar Salt and pepper
- In a large salad bowl, combine the cooked pasta, cucumber, onion, and chicken.
- In a mixing bowl, whisk together the pesto, mayonnaise, and vinegar. Season with salt and pepper.
- Toss the dressing with the salad can serve or refrigerate for up to 24 hours before serving.
Roasted Eggplant Rollatini
Serves 6 For the Eggplant One purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch sliced 1 cup olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees, and line 2 baking sheets with silicone baking liners, aluminum foil, or parchment.
- Lay the eggplant onto the baking sheets.
- In a bowl, combine the oil, salt and pepper and brush the eggplant with the oil.
- Bake for 10 minutes until the eggplant begins to soften, turn the eggplant, brush with the oil, and bake another 20 minutes until the eggplant is golden brown.
- At this point you can cool, cover, and refrigerate the eggplant until ready to roll.
For the Sauce 1/2 cup extra virgin olive oil 1/2 cup finely torpedo onion 2 cloves garlic, coarsely chopped Two 28.5-ounce cans chopped tomatoes and their juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh parsley
- In a skillet, heat the oil, and saute the onion, basil, and garlic for 2 to 3 minutes until the onion begins to soften.
- Add the tomatoes, salt and pepper, and simmer for 30 minutes.
- Add the basil and parsley, and season again with salt and pepper.
- Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
Assembly 8-ounces smoked Scarmorza or smoked mozzarella ¾ cup grated parmesan cheese Fresh Basil leaves for garnish (optional)
- Spread 1 cup tomato sauce in the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
- Cut the mozzarella into 1/4-inch slices.
- Lay an eggplant slice on a flat surface and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
- Continue to roll the slices until they are all used.
- Top each slice with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
- Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling. Serve garnished with fresh basil leaves.
Grilled Eggplant Dip
Serves 4 to 6 1/2-pound eggplant, trimmed and sliced lengthwise into 1/2-inch-thick slices 1 tablespoons extra-virgin olive oil; more for brushing salt and freshly ground black pepper 1/4 cup tahini 1/4 cup Greek yogurt 3 tablespoons fresh lemon juice 2 garlic cloves, minced 1/4 teaspoons za’atar Paprika for garnish Pita chips for serving
- Prepare a medium-high gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
- Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
- Put the eggplant in a food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining tablespoon oil, and 1/2 teaspoon salt. Pulse until well combined; there should be small pieces of eggplant visible.
- Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of paprika, and pita chips.
Serves 6 1/4 cup extra virgin olive oil 1 large eggplant, stem end trimmed, and cut in half (about 1 pound) 2 garlic cloves, minced 3 cups fresh breadcrumbs 2 large eggs, lightly beaten 1 tablespoon minced fresh basil 1/2 cup freshly grated Pecorino Romano cheese 1 tablespoon minced Italian parsley 1/4 teaspoon freshly ground black pepper 1 cup all-purpose flour Vegetable oil for cooking the meatballs
- Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment, or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 20 to 30 minutes until the flesh is completely tender.
- Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley, and pepper.
- Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
- Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
- Fry the polpette until golden brown, turning them frequently.
- Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The meatballs can be added to marinara sauce or served plain as an appetizer.
- Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch-thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.
Serves 4 4 tablespoons extra-virgin olive oil 1/4 cup golden raisins 1 shallot, thinly sliced 2 garlic cloves, thinly sliced ⅛ teaspoon red pepper flakes 1 bunch dino kale, tough stems and ribs removed, and cut into 1/2-inch ribbons 1/4 cup chicken or vegetable broth Salt and pepper ¼ cup grated Parmigiano Reggiano ¼ cup sliced almonds, toasted
- In a large skillet, heat the oil, add the raisins, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
- Add the kale, saute until just wilted.
- Add the broth, and simmer until the broth has evaporated.
- Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
Caramelized Onion Kale Bread Pudding
Serves 4 to 6 2 cups day old bread, cut into cubes 1/4 cup extra virgin olive oil 1/4 cup unsalted butter 1 bunch torpedo onions, thinly sliced, using the red and tender green parts 2 garlic cloves, minced 2 teaspoons sugar 1 bunch dino kale, tough stems removed, cut into 1/2-inch ribbons Salt and pepper 4 large eggs 1 cup heavy cream 1 cup shredded Gruyere cheese 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
- In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
- Add the kale, and saute until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
- In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
- Transfer to the prepared dish.
- Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown. Allow the pudding to rest for 10 minutes before serving.
- Variation: Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.
Valencia Orange Pudding
Serves 4 Graham cracker streusel 7 graham crackers 3 tablespoons sugar 1/2 teaspoon kosher salt 5 1/2 tablespoons unsalted butter, cubed, cold
- Break up the graham crackers with your hands and add to a food processor. Pulse until flour-like. Add the sugar and salt and pulse to combine. Evenly distribute the butter on top. Pulse until a cookie-like dough forms.
- Dump onto a plate and use your fingers to create lots of clumps. Freeze until completely firm.
- Meanwhile, preheat the oven to 325° F. Line a rimmed sheet pan with a silicone mat or parchment. When the streusel is mostly frozen, add it to the prepared sheet pan and bake for 15 to 20 minutes until firm, rotating halfway through. Cool completely before making the pudding.
Orange pudding 2 cups heavy cream 2/3 cup sugar 2 teaspoons finely grated orange zest, plus more for garnish 5 tablespoons fresh squeezed orange juice 1 pinch salt Orange slices for garnish
- Combine the heavy cream, sugar, and zest in a large pot. Set over high heat and bring to a boil. Adjust the heat to keep boiling for another 5 minutes.
- Turn off the heat and whisk in the orange juice and salt. Let cool for about 15 minutes.
- Add a layer of graham cracker streusel to the bottom of 4 ramekins or glasses or other single-serving dishes. Slowly pour the pudding on top, evenly dividing between the dishes.
- Chill until cold and set. Garnish with orange slices and serve with the rest of the streusel to sprinkle on top.
Valencia Orange Bars
Makes about 12 1 cup all-purpose flour 3 tablespoons confectioners’ sugar 1/4 teaspoon salt 1/3 cup unsalted butter 1cup granulated sugar 2 large eggs 2 teaspoons grated orange zest 2/3 cup orange juice 2 tablespoons all-purpose flour 1/4 teaspoon salt Powdered sugar
- Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
- In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
- In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
Orange Shrimp with Basil
Serves 4 1 pound medium shrimp, peeled and deveined 3 tablespoons unsalted butter 1 tablespoon extra virgin olive oil 4 garlic cloves, minced salt and freshly ground black pepper 1/4 cup orange juice 2 tablespoons or dry vermouth 1/4 cup thinly sliced basil leaves Orange slices for garnish
- In a large skillet over high heat melt the butter and oil. Add the garlic and cook until the garlic starts to sizzle, about 15 seconds.
- Add the shrimp and sauté until it just starts to lose its raw color, 2 to 3 minutes, sprinkling lightly with salt and pepper to taste. Add the orange juice and vermouth and bring to a boil. Simmer 1 minute.
- Add the basil and toss to combine.
- Serve garnished with orange slices over rice, pasta, or farro.