Farmers’ Market Box August 3rd, 2023

August 1, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Market Box Recipes

Pasta with Fresh Tomato Sauce

Serves 4 to 6

One pound linguine, cooked 2 to 3 minutes short of al dente saving some of the hot pasta water
¼ cup extra virgin olive oil
2 garlic cloves, sliced
2 cups cherry tomatoes, quartered
¼ cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
½ cup freshly grated Parmigiano Reggiano
  1. In a skillet, heat the oil, and saute the garlic until it begins to turn translucent.
  2. Add the tomatoes, and saute for 5 minutes, until they are softened. Add the basil and parsley, and season with salt and pepper.
  3. Add the cooked hot pasta to the skillet and toss to coat, adding some of the pasta water if needed.
  4. Serve garnished with grated Parmigiano Reggiano.

Oven Roasted Salsa

Makes 1 ½ cups

One basket cherry tomatoes, stems removed and chopped
¼ cup finely chopped white onion
½ cup finely chopped shishito pepper (including the seeds)
2 garlic cloves, sliced
1 cup bicolor corn, cut from the cob
½ teaspoon ground cumin
¼ teaspoon dried oregano
1/3 cup extra virgin olive oil
¼ cup finely chopped cilantro or Italian parsley
Salt and pepper
  1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
  2. In a bowl, combine the tomatoes, onion, pepper, garlic, corn, cumin, oregano, and oil, tossing to coat the vegetables.
  3. Spread onto the pan, and roast for 30 minutes. Transfer the contents of the pan to a bowl, stir in the parsley, and season with salt and pepper.
  4. Allow the salsa to mellow at room temperature for 2 hours before serving. The salsa can be refrigerated for up to 1 week or frozen for up to 3 months.

BLT Salad

Serves 4

6 strips bacon, cooked crisp, and crumbled
One head lettuce, washed, spun dry and chopped
1 cup halved cherry tomatoes
1 cup croutons, either store bought or homemade
1/2 cup mayonnaise
Grated zest of 1 lemon
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper
  1. In a salad bowl, combine the bacon, lettuce, tomatoes, and croutons.
  2. In a mixing bowl, whisk together the mayonnaise, zest, lemon juice and garlic. Season with salt and pepper.
  3. Pour the dressing over the salad and toss to combine.

Sweet Corn Chowder

Serves 6

6 cups chicken or vegetable broth
4 cups diced Alaskan fingerling potatoes
3 medium carrots, diced
8 strips thick cut bacon, cut into ½-inch dice 
1 cup finely chopped onion
3 ribs celery, chopped finely
1 1/2 teaspoons dried thyme leaves
½ cup flour
2 cups corn cut from the cob
1 cup heavy cream
Salt and more Tabasco to taste
  1. In a saucepan, bring the broth, potatoes, and carrots to a boil. Simmer for 10 to 12 minutes until the potatoes are tender. Drain, save the broth and vegetables.
  2. In a Dutch oven, cook the bacon until it is crisp. Add the onion, celery, and thyme, and saute until the onion is softened, about 5 minutes. Add the flour, and saute for 2 to 3 minutes to cook the flour.
  3. Add the reserved broth and bring to a boil. Add the carrots, potatoes, and corn, and simmer for 5 minutes. Add the cream, and season with salt and Tabasco. Serve warm.
  4. Cook’s Note:  You can omit the cream if you would like, add a bit more broth if desired.

Individual Bacon Wrapped Corn and Spinach Quiche

Serves 6

12 slices thick cut bacon
2 tablespoons unsalted butter
1 medium shallot, thinly sliced
2 ears bicolor corn, cut from the cob
1 pound baby spinach, washed and spun dry
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)
  1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
  2. Coat the inside of 12 muffin tins with non-stick cooking spray.  Arrange the bacon in the muffin tins so that it lines the muffin tin. Set it aside.
  3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
  4. Add the corn and spinach, season with salt and pepper, and nutmeg. Saute until the spinach is wilted.
  5. Transfer to a bowl and cool completely.
  6. In a mixing bowl whisk together the eggs, cream, and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
  7. Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.
  8. Cook’s Note:  Sharp white cheddar cheese is a good substitute here for the Gruyere.

Eggplant Meatballs

Serves 6

1/4 cup extra virgin olive oil
1-pound Chinese eggplant, stem end trimmed, and cut in half 
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 
  1. 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.
  2. 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.
  3. 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.
  4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
  5. Fry the polpette until golden brown, turning them frequently.
  6. 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.
  7. 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. 

Roasted Miso Eggplant

Serves 4

1-pound Chinese eggplant
2 tablespoons olive oil 
1/3 cup white miso 
1 tablespoon grated fresh ginger 
1 tablespoon sesame oil 
1 tablespoon honey 
1 tablespoon water 
2 teaspoons rice vinegar 
1 teaspoon roasted red chili paste 
1/3 cup chopped fresh scallions, for garnish
1/4 cup toasted sesame seeds for garnish
  1. Preheat oven to 400°F. Line a baking sheet with silicone, aluminum foil, or parchment. Remove the stem end of the eggplant, and slice into 1/2-inch rounds.  Place eggplant slices on the baking sheet.
  2. Whisk together oil, miso, ginger, sesame oil, honey, water, vinegar, and chili paste in a small bowl.
  3. Brush on the slices, and roast for 4 to 5 minutes until the eggplant is tender and begins to turn golden.
  4. Turn the slices, brush with the miso mixture, and roast another 5 minutes until golden.
  5. Remove the eggplant to a serving platter, sprinkle with toasted sesame seeds and scallions.

Eggplant Bacon

Serves 4

1/2-pound Chinese eggplant, stem end removed, scrubbed
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup extra virgin olive oil
  1. Preheat the oven to 400 degrees, line a baking sheet with parchment.
  2. Slice the eggplant into 1/4-inch-thick lengthwise slices.
  3. In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
  4. Arrange the eggplant on the parchment, and brush with the liquid.
  5. Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
  6. Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.

Pan Roasted Pork Tenderloin with Pluot Gastrique

Serves 6

For the Gastrique

1/2 cup honey
3/4 cup apple cider vinegar or sherry vinegar
1-pound pluots, pitted, and cut into 1/2-inch wedges
Salt and freshly ground black pepper
  1. In a heavy saucepan, heat the honey until it becomes a tawny color, about 3 minutes. Add the vinegar and pluots, and simmer for 15 to 20 minutes stirring occasionally. Season with salt and pepper.
  2. The Gastrique can be cooled, covered, and refrigerated for up to 2 weeks. It’s delicious over chicken, lamb or pork. 
For the Tenderloins

Two one-pound pork tenderloins, trimmed
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil
  1. Put the pork tenderloin into a zip-lock bag.
  2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
  3. Discard the water in the bag, rinse the tenderloin, and pat dry.
  4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
  5. Generously brush with the Gastrique, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees. 
  6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
  7. Slice the tenderloin and serve garnished with the Gastrique. Serve any additional Gastrique warmed on the side.

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 crumbled is golden, and the fruit is bubbling. 
  5. Serve the crumble with vanilla ice cream.

Kohlrabi Slaw

Serves 4 to 6

1 kohlrabi, peeled and shredded
2 medium carrots, scraped, and shredded
2 scallions, finely chopped
1/4 cup orange juice
1/3 cup vegetable oil
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons finely chopped cilantro or Italian parsley
1 tablespoon Dijon mustard
Salt and pepper
2 tablespoons poppy seeds
  1. In a salad bowl, combine the kohlrabi, carrots, and scallions.
  2. In another bowl, whisk together the juice, oil, vinegar, honey, cilantro or parsley, and mustard. Season with salt and pepper and toss with the vegetables.
  3. Sprinkle with the poppy seeds and toss again. The slaw can be refrigerated for up to 3 days.

Kohlrabi Garlic Mash

Serves 2 to 4

1 Kohlrabi, peeled and diced
2 garlic cloves, peeled
2 -3 tablespoons heavy cream
¼ cup unsalted butter
Salt and pepper
  1. Put the kohlrabi into water to cover with the garlic and bring to a boil. Simmer until the kohlrabi is tender.
  2. Drain and place the vegetables into a mixing bowl. Using an electric, mash the vegetables with heavy cream and butter. Season with salt and pepper and serve.

Warm Fingerling Potato Salad

Serves 4

A great potato salad to include in a classic salad Nicoise, or to serve with burgers, grilled seafood, or poultry.

One-pound Alaskan fingerling potatoes, scrubbed
1 spring onion, finely chopped
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove, minced
3 to 4 tablespoons white wine vinegar
2 teaspoons finely chopped tarragon, or 1 teaspoon dried
Salt and pepper
2 tablespoons finely chopped Italian parsley
  1. Put the potatoes into a pan with water to cover, bring to a boil and simmer for 15 to 20 minutes until the potatoes are tender when pierced with the tip of a sharp paring knife.
  2. Drain the potatoes, and cool slightly. When the potatoes are cool enough to handle cut into bite sized chunks, and place in a salad bowl. 
  3. Add the onions to the bowl, sprinkle the vegetables with salt and pepper and toss to coat.
  4. In a small bowl, whisk together the oil, mustard, garlic, vinegar, and tarragon until blended. Season with salt and pepper.
  5. Pour some of the dressing over the potatoes and toss to coat. Taste the salad and add more dressing if desired.
  6. Sprinkle in the parsley and toss again before serving.
  7. Any leftover dressing is a terrific marinade for grilled seafood or for poultry.

Spanish Tortilla with Shishito Peppers

Serves 4 to 6

1 ½ cups shishito peppers, stemmed and cut into julienne
1-pound Alaskan fingerling potatoes, thinly sliced on a mandoline
1 medium sweet yellow onion thinly sliced
2 cups canola oil
2 tablespoons olive oil, plus more if needed
2 teaspoons salt
9 large eggs
1 tablespoon chopped parsley
  1. Fill a deep skillet with canola oil. When it is hot add the potatoes and onions. The oil should be hot enough to cook the potatoes but not so hot that it will fry and burn them, about 220 degrees. Stir occasionally so the potatoes don’t stick to the bottom. Cook for 7 to 10 minutes.
  2. When the potatoes are soft and knife-tender, add the sliced peppers. Cook for an additional 2 to 3 minutes. Remove the potatoes, onions, and peppers with a slotted spoon to a paper towel-lined bowl. The oil will drain to the bottom. Let the cooking oil cool and discard.
  3. Whisk the eggs in a separate bowl. Add the potato-pepper mixture, and gently fold to
  4. combine. Season with 2 teaspoons of salt.
  5. In a 10-inch nonstick frying pan, add two tablespoons of olive oil. Heat over medium heat. When it is hot, swirl it around so that it coats the pan. Pour in the egg-potato mixture and gently move the pan in a circular motion a few times so that the egg doesn’t stick.
  6. Smooth out the potatoes on top, if necessary, to make an even surface. Cook on medium heat for 5 minutes and then reduce the heat to low. Cook until the tortilla starts to bubble, and the sides are firm and somewhat set, about 20 minutes.
  7. To turn the tortilla, place a large flat plate over the frying pan and turn the tortilla onto
  8. the plate. If the frying pan is dry, add additional oil as needed. Gently slide the
  9. uncooked side of the tortilla back into the pan. Cook for 1 to 2 minutes, until golden and set, again moving the pan in circular motions. Remove from the heat, place a large serving plate over the pan and carefully invert on to the plate. Sprinkle with the chopped parsley and serve.

Layered Salad with Fresh Herb Dressing

Serves 6

One head lettuce, washed and spun dry
1 basket cherry tomatoes, stemmed and halved
1 ½ cups julienned kohlrabi
1 ½ cups bi color corn, cut from the cob
1 cup thinly sliced shishito peppers, stemmed
2 cups cooked shell or other shaped pasta
½ cup thinly sliced red onion
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, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
  1. In a salad bowl, layer the vegetables. In a mixing bowl, whisk together the remaining ingredients.
  2. Spread the dressing over the salad, cover and refrigerate for at least 4 hours or up to 24 hours. Toss the salad and serve.

Candy Dream Grape Cake

Serves 4 to 6

For the Grapes

1 pound Candy Dream grapes, washed and dried
¼ cup sugar
¼ teaspoon fine sea salt
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon zest
1 tablespoon whole milk mixed with 1 ¼ teaspoons cornstarch
  1. In a large skillet, combine the grapes, granulated sugar, salt, lemon juice and zest.
  2. Once the juices begin simmering, continue cooking, tossing occasionally, until the liquid is bubbling, most of the grapes burst for about 8 minutes.
  3. Add the cornstarch slurry to the grapes and stir to combine. Continue cooking until the juices thicken
  4. and the mixture is glossy, 1 minute more.
  5. Set the grapes aside to cool to room temperature, or refrigerate the grapes, stirring once or twice,
  6. until they’re cooled to room temperature, about 20 minutes.
For the Cake

¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
⅔ cup buttermilk
½ cup (1 stick) unsalted butter, melted and cooled
½ cup packed light brown sugar
2 large eggs, room temperature
1 ½ cups bicolor corn, cut from the cob
½ cup yellow cornmeal, preferably medium grind
  1. Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda and
  2. salt.
  3. In a large bowl, whisk together the buttermilk, melted butter, brown sugar, vanilla
  4. eggs and corn until combined. Stir in the cornmeal and let this mixture sit for 15 minutes to
  5. hydrate the cornmeal.
  6. Scrape the cooled grape mixture into the prepared pan and return to the refrigerator until you are ready to use it.
  7. Add the flour mixture to the wet ingredients and whisk together until just combined. Pour the batter evenly over the grape mixture in the prepared pan and smooth the top (it’s OK if some of the juice rises up the side of the pan in the batter). Bake until a toothpick inserted in the center comes out with no crumbs attached, 35 to 40 minutes.
  8. Remove the cake from the oven and set a timer for 45 minutes.
  9. Once the timer goes off, invert the cake onto a serving platter or plate and unmold from the pan. Cool the cake completely before serving.

An Enormous Candy Dream Pop-Tart

Serves 6

1 pound candy dream grapes
⅔ cup granulated sugar
2 ½ tablespoons cornstarch
1 teaspoon fine sea salt
1 tablespoon fresh lemon juice
¼ teaspoon pure vanilla paste or extract
2 sheets frozen puff pastry, defrosted
3 tablespoons heavy cream
Flaky sea salt
½ cup powdered sugar
2 tablespoons whole milk
Sparkly sugar or raw sugar for garnish
  1. In a saucepan combine the grapes, sugar, cornstarch, salt, lemon juice and vanilla. Bring to a boil, mash some of the grapes, and cook until the mixture is thickened. Cool the filling to room temperature. At this point you can cool, cover, and refrigerate until you are ready to make the Pop-Tart.
  2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.  Roll out one sheet of pastry into an 8×12 rectangle.  Prick the pastry all over with the tines of a fork.
  3. Put the sheet onto the baking sheet, and spread the cooled filling onto the pastry, leaving a 1-inch gap on all sides.
  4. Roll and trim the second pastry in the same manner as the first.
  5. Using a pastry brush, brush the exposed dough border of the first rectangle with water to moisten it.
  6. Roll the second dough rectangle onto your rolling pin, then unroll it over the filling, lining up the edges of the pastry rectangles with each other.
  7. Press along the border lightly to adhere the pastry together (it’s OK if some of the filling comes through) then use a fork to crimp the edges shut all the way around. Using the tip of a paring knife,
  8. cut about 12 to 14 small slits across the top pastry to allow the filling to vent off steam.
  9. Brush the whole tart with the heavy cream then sprinkle with a pinch of flaky sea salt.
  10. Transfer the baking sheet to the freezer for at least 30 minutes or up to 2 days.
  11. Transfer the Pop-tart from the freezer directly into the oven and bake for 30 minutes. Reduce the oven temperature to 375 degrees and continue baking until the pastry is golden brown all over and the filling is bubbling in the center, 25 to 35 minutes more. Remove the sheet from the oven and let the tart cool completely.
  12. Meanwhile, make the glaze: Place the powdered sugar in a small bowl. Add half the milk and stir to form a thick paste. Add the rest of the milk, 1 teaspoon at a time, until the paste thins to the proper consistency to drizzle but stay put.
  13. Once the tart is fully cooled, drizzle the glaze over the top then sprinkle with
  14. some decorating sugars while the glaze is still wet. Let the tart stand for another 10 minutes to set the glaze before serving.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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