Farmers’ Market Box July 27th, 2023
This week’s local produce and featured farms:
- Satina Potatoes – Weiser Family Farms
- Thomcord Grapes – Murray Family Farms
- Blue Lake Beans – Dacquisto Farms
- Orange Bunch Carrots – JR Organics
- Black Kale – Tamai Family Farms
- Green Zebra Tomatoes – Munak Ranch
- Star Ruby Grapefruit – Polito Family Farms
- Japanese Eggplant – Dacquisto Farms
- Jimmy Nardello Chile Peppers – Country Rhodes Family Farm
- Yellow Onions – Milliken Family Farms
Farmers’ Market Box Recipes
Makes about 3 cups 2 cups sliced onions (about ½-inch thick) 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
- Place the onions in a glass bowl.
- In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
- Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
- Drain the onions and serve cold or at room temperature.
Caramelized Onion 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 3 large onions, thinly sliced 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
- Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the onions, 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 onions become golden. Remove from the skillet and cool.
- In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
- Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
- 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.
Thomcord Grape Pie
Serves 6 For the Crust 2 1/2 cups all-purpose flour ¼ teaspoon fine sea salt 20 tablespoons (2 1/2 sticks) unsalted butter, cold and cut into cubes 4 to 6 tablespoons ice water, as needed
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather it into a ball. Divide into 2, flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Coat the inside of a 9-inch pie plate with non-stick cooking spray.
- On a floured board, roll out the bottom crust to 11-inches and lay into the prepared pan.
- Roll out the top crust and refrigerate while getting the fruit ready.
For the Fruit 4 cups Thomcord grapes, stemmed 1/4 cup sugar 1 tablespoon lemon juice 2 1/2 tablespoons cornstarch Cream Raw sugar
- Preheat the oven to 400 degrees.
- In a bowl combine the grapes, sugar, lemon juice and cornstarch.
- Pour the mixture into the pie crust.
- Top with the second pie crust, crimp or flute the edges, brush the top with cream, sprinkle with raw sugar and slash 2 or 3 slits in the top.
- Put the pie plate onto a lined baking sheet to catch any drips.
- Bake the pie at 400 degrees for 15 minutes, reduce the temperature to 375 and bake another 45 to 50 minutes until the crust is golden brown and the fruit is bubbling.
Grape Cheesecake Bars
Serves 6 to 8 For the Topping 4 cups Thomcord grapes, washed, and stems removed 1/2 cup sugar 2 tablespoons lemon juice
- Cook the grapes in a saucepan for 5-8 minutes, stirring and mashing frequently with a spoon. Once your mixture is almost completely mashed and resembles jam, remove from heat.
- Using a fine-mesh sieve, strain the mixture into a small bowl, pressing down with a wooden spoon to get the most liquid and pulp as possible. Once you have about 1/2 cup set aside to cool and discard the skins and seeds.
For the Cheesecake Bars Graham Cracker Crust 1 1/2 cups graham cracker crumbs (about 18 whole crackers) 1/2 cup (1 stick) unsalted butter, melted 1/2 cup sugar
- To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.
Cream Cheese Filling Three 8-ounce packages cream cheese softened 1 cup sugar 5 large eggs 1 1/2 teaspoons vanilla extract 1/2 cup grape syrup (above)
- Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
- In a large bowl, using an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the grape mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
- Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.
Serves 8 2 envelopes active dry yeast 2 cups lukewarm whole milk 1 tablespoon sugar, plus 1 teaspoon 5 cups all-purpose flour, plus more for the work surface 1 cup extra-virgin olive oil, plus 1/3 cup, plus more for drizzling 1 tablespoon finely chopped fresh rosemary leaves 1 cup grapes, seeded, halved or quartered 1 cup golden raisins 1 1/2 teaspoon salt 1 tablespoon lemon zest, grated Fleur de Sel 1 egg, beaten well
- In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place for about 15 minutes for the yeast to activate. Place the risen dough in mixer, set aside.
- In a large skillet, heat the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool.
- Begin to mix the dough, slowly, and mix another 4 cups of flour into the yeast mixture with the dough hook attachment, then add a pinch of Fleur de Sel.
- Add half of the olive oil/grape mixture into dough. Knead until smooth with your hands. Form the dough into a ball. Place some olive oil in a large bowl to coat the sides.
- Place dough ball into bowl, and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
- The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with towel, and let rise again until doubled, 30 to 40 minutes.
- Preheat the oven to 425 degrees.
- Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar.
- Top with lemon zest and finish with some Fleur de Sel.
- Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.
Cook’s Note: This focaccia is delicious served with salty cheeses, or cured meats such as prosciutto and salami.
Serves 4 to 6 1/2-pound green beans, ends trimmed, and cut into 1-inch pieces 1 pound Satina potatoes, scrubbed 3 large eggs 3 scallions (white and tender green parts), finely chopped 2 tablespoons chopped fresh Italian parsley 2 teaspoons finely chopped fresh rosemary 2 garlic cloves, minced 1 cup extra virgin olive oil 1/3 cup red wine vinegar 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 bunch arugula or salad greens, washed and spun dry One 6 to 7-ounce can Italian tuna in olive oil 4 medium vine zebra green tomatoes, cut into wedges 1/2 cup Nicoise olives, pitted, and chopped
- Bring 6 quarts of salted water to a boil, boil the beans for 3 minutes, and remove, season with salt and pepper. KEEP THE BOILING WATER.
- Add the potatoes to the water, and simmer for 20 to 30 minutes until the potatoes are tender. Remove from the water and cool.
- Add the eggs to the water, and when the water comes to a boil, remove from the heat, cover, and let sit for 10 minutes. Put the eggs into an ice bath to stop the cooking and peel under cold water. Cut the eggs into quarters and set aside.
- In a bowl, combine the scallions, parsley, rosemary, garlic, oil, vinegar, salt, and pepper until blended.
- Toss the beans with some of the dressing and set aside.
- Cut the potatoes into bite sized pieces and toss with some dressing. Set aside.
- To assemble the salad, lay the arugula or salad greens onto a large serving platter, top with the potatoes and beans. Arrange eggs, tuna, tomatoes, and olives on top of the potatoes and beans. Drizzle with the remaining dressing and serve at room temperature.
Serves 4 to 6 1/2-pound green beans, ends trimmed and cut into 1-inch pieces 2 tablespoons butter, melted 2 tablespoons all-purpose flour 2 tablespoons onion, finely chopped 1 teaspoon white sugar 1 teaspoon salt 2 cups sour cream 1 1/2 cups coarsely shredded Gruyere cheese
- Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
- Bring 4 quarts salted water to a boil and cook the beans for 3 minutes. Drain thoroughly, and season with salt and pepper.
- In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
- Add steamed green beans to the cream mixture.
- Pour green bean-cream mixture into the prepared casserole dish, sprinkle with Swiss cheese.
- Bake until cheese is bubbling, and topping is browned, about 20 minutes.
Serves 4 Authentic pesto Genovese includes green beans and potatoes with pasta and pesto sauce. It’s delicious! 2 Satina potatoes cut into 1/2-inch dice 1/4-pound green beans, trimmed and cut into 1-inch lengths 1-pound trofie or trenette pasta 1 1/2 cups packed small leaved basil 1 garlic clove (2 if they are small) 1/4 cup freshly grated Parmigiano Reggiano cheese (you can do 2 Tb. pecorino and 2 Tb. Parmigiano if you would like) plus more garnish 1/4 cup ITALIAN pine nuts 1/2 cup extra virgin olive oil Salt and pepper
- Bring 8 quarts of water to a boil, and add the potatoes, cooking them for 4 minutes, add the green beans, and cook another 3 minutes.
- Remove from the pasta water and keep warm.
- Add the pasta to the boiling water, and while the pasta is cooking, make the pesto.
- Combine the basil, garlic, cheese and pine nuts in a food processor or blender (blender is actually better) and process on and off until the basil and nuts are chopped.
- With the machine running, add the oil, until the mixture becomes pureed.
- Taste salt and pepper and adjust if needed. When the pasta is cooked, drain it, and save a bit of the pasta water. Toss the pasta, green beans, and potatoes with 1/3 cup of pesto and a bit of pasta water. Serve garnished with additional grated Parmigiano Reggiano.
Melting Satina Potatoes
Serves 4 to 6 1 pound Satina potatoes, peeled 6 tablespoons butter, melted 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup chicken broth 2-3 cloves garlic, minced 2 tablespoons fresh chopped Italian parsley
- Preheat oven to 425 degrees. Line a baking sheet with silicone or aluminum foil.
- In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
- Cut potatoes into 3/4- to 1-inch-thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on a prepared baking sheet.
- Roast potatoes for 15 minutes. Turn the potatoes, return to oven and roast for an additional 15 minutes.
- Remove potatoes from oven and turn one more time.
- Add the broth and garlic to the pan and return to oven.
- Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve warm.
Serves 4 A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours. 1 bunch kale, tough stems removed, cut into 1-inch pieces 1/4 cup mayonnaise 1/4 cup Greek Style yogurt 2 tablespoons lemon juice 1 tablespoon Worcestershire 1 teaspoon Dijon mustard 1 garlic clove 1/2 cup grated Parmigiano Reggiano 1 teaspoon grated lemon zest Salt and pepper 2 cups garlic croutons, homemade or store bought
- Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
- In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
- Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.
Fried Green Tomatoes
Serves 2 to 4 1/2 cup cornmeal 1/4 cup all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 4 medium-size green tomatoes, cut into 1/3-inch slices Vegetable oil for frying
- In a shallow plate, like a pie plate, combine the cornmeal, flour, sugar, salt, and pepper.
- Heat 1/2-inch of oil in a large skillet, to 325 degrees.
- Dip the tomatoes into the cornmeal mixture, and fry on one side till golden brown, carefully turn the tomatoes and fry on the other side, till golden brown. Remove to paper toweling and drain.
- Serve hot. We like to dip ours in homemade Ranch dressing.
Fresh Herb Ranch Dressing
Makes 2 cups 1 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk 3 tablespoons chopped fresh parsley 2 tablespoons snipped fresh chives 1 tablespoon chopped fresh oregano 1 1/2 teaspoons chopped fresh tarragon 2 cloves garlic, mashed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons grated lemon zest
- Combine all the ingredients in a bowl and whisk till blended. Cover and refrigerate for at least 4 hours.
- The dressing will keep in the refrigerator for up to 1 week. It’s delicious as a topping on baked potatoes tossed into potato, pasta or green salads, and makes a terrific dip for vegetables.
Serves 4 to 6 6 cups finely diced ripe ambrosia melon Juice and grated zest of 1 lime 1 tablespoon minced Japanese pickled ginger 1 tablespoon minced chives 2 cups, arugula, washed and spun dry 2 tablespoons extra-virgin olive oil ½ tablespoon rice vinegar 4 ounces finely crumbled ricotta salata Ground black pepper
- Place melon in a bowl, fold in lime juice and zest and add the ginger and half the chives.
- Place the arugula in a separate bowl and toss with 1 tablespoon of the oil and the vinegar.
- Arrange dressed arugula on a serving plate.
- Pile melon mixture in the center of the serving platter.
- Toss the cheese with the remaining chives and place in a small mound on top of the melon. Drizzle a little of the remaining olive oil on the cheese, and sprinkle with freshly ground black pepper to serve.
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.
Asian Chicken and Spicy Eggplant
Serves 4 1/2 cup vegetable oil 1/2-pound Japanese eggplant, stem and root ends removed, cut into 1-inch dice 2 garlic cloves minced 1 teaspoon grated fresh ginger 1/2-pound ground chicken or turkey (or tofu) 3 tablespoons oyster sauce 2 tablespoons soy sauce 1 tablespoon white vinegar 1 tablespoon granulated sugar 1 teaspoon chili garlic sauce 2 tablespoons cornstarch mixed with 2 tablespoons water 1⁄2 teaspoon sesame oil for garnish 3 scallions finely chopped for garnish 2 cups steamed rice for serving
- Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides. Remove and drain on paper towels.
- Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink.
- Add the eggplant back to the skillet.
- In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture. Pour into the skillet and stir to combine. Bring to a boil to thicken the sauce.
- Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions. This is delicious over rice.
Ginger Sesame Eggplant
Serves 4 2 tablespoons vegetable oil 3 garlic cloves, minced 2 tablespoons grated ginger 3 large scallions, chopped, green and white parts divided 1-pound Japanese eggplant, sliced into thin rounds 3 tablespoons soy sauce 4 tablespoons rice wine vinegar 1 tablespoon sugar 1 tablespoon cornstarch 1 to 2 tablespoons sesame oil for garnish 2 teaspoons sesame seeds for garnish
- Heat canola oil over medium-high heat in a large skillet or wok. Add garlic, ginger, and white parts of scallions and cook for 2-3 minutes, until fragrant.
- Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
- In a small bowl combine soy sauce, rice wine vinegar, sugar, and cornstarch.
- Once eggplants have softened, pour sauce into pan, and bring to a boil, stirring to make sure all vegetables are coated.
- Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
- Remove from heat and top with scallion greens before serving. Drizzle the eggplant with sesame oil, and sprinkle with sesame seeds before serving.
Serves 4 1 bunch orange carrots 1 small shallot, finely diced 2 tablespoons lemon juice 1 garlic clove, minced 3 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons thinly sliced chives
- Peel carrots and cut into fine julienne. Place in a medium bowl.
- Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
- Lightly salt carrots, add vinaigrette and toss well.
- Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Serve garnished with chives.
Carrot Breakfast Cake
Serves 8 This cake is a standout for breakfast or brunch; I’ve even made it gluten free using King Arthur Flour’s gluten free flour or Cup4Cup. ¾ cup canola oil ½ cup firmly packed light brown sugar ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla paste or extract 1 cup all-purpose flour 1½ teaspoons ground cinnamon ½ teaspoon baking powder ¼ teaspoon salt 1 cup shredded carrot ½ cup drained crushed pineapple ½ cup chopped pecans ½ cup sweetened flaked coconut
- Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
- Bake for 25 minutes.
- Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.
For the Crumble ½ cup sweetened flaked coconut ⅓ cup chopped pecans 1½ tablespoons firmly packed light brown sugar 1 tablespoon all-purpose flour 2s tablespoons unsalted butter, melted
- In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.
Bruschetta with Jimmy Nardello Peppers
Serves 4 For the Bruschetta 1 baguette, sliced 1/2-inch thick Olive oil 2 garlic cloves
- Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
- Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub it with the garlic clove. Allow it to cool.
- Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.
For the Peppers and Assembly 3 tablespoons extra virgin olive oil 1/2-pound Jimmy Nardello peppers 2 garlic cloves, sliced 1/4 cup finely chopped Italian parsley Salt and pepper Whole milk ricotta cheese (about 1/2 cup) Aged balsamic vinegar
- Slice the peppers in half lengthwise, keeping the seeds.
- Heat olive oil in a large frying pan over medium-low heat. Add peppers to the frying pan. Cook 6-8 minutes, stirring often, until slightly wilted and blistered. Remove from the heat.
- Add the garlic and parsley to the peppers and stir. Season with salt and pepper.
- Spread the bruschetta with some of the ricotta. Top with peppers, and drizzle with balsamic vinegar.
Roasted Pepper Salad
Serves 4 This salad is delicious on a baguette or as a topping for a sandwich or burger. ½ pound Jimmy Nardello peppers, stem end removed, and cut in half lengthwise ½ cup extra virgin olive oil 3 garlic cloves, sliced Salt and pepper Aged balsamic vinegar
- Preheat the oven to 350 degrees, and line a baking sheet with silicone or aluminum foil.
- Arrange the peppers on the baking sheet, pour the oil over the peppers, arrange the garlic amongst the peppers, and season with salt and pepper.
- Roast the peppers for 20 to 30 minutes until tender.
- Pour the contents of the baking sheet into a bowl and allow it to mellow at room temperature.
- Stir in ¼ cup of balsamic vinegar, taste for seasoning and adjust.
- Serve at room temperature.