Farmers’ Market Box August 17th, 2023
This week’s local produce and featured farms:
- Sungold Tomatoes – Schaner Farms
- Banana Peppers – JR Organics
- Golden Supreme Apples – See Canyon Orchards
- Candy Dream Grapes – Murray Family Farms
- Salanova Lettuce – The Garden Of
- Italian Long Sweet Peppers – Fresno Evergreen
- Purple Bell Pepper – Tutti Frutti Organics
- Gold Bar Squash – Beylik Family Farms
- Orange Carrots – JR Organics
- Wild Arugula – Schaner Farms
Farmers’ Market Box Recipes
Summer Squash Salad
Serves 4 1 clove garlic, minced 2 tablespoons fresh flat-leaf parsley leaves 2 tablespoons finely chopped chives 2 Tablespoons capers, rinsed well 1/4 cup fresh lemon juice 1/2 cup extra-virgin olive oil Salt and pepper 2 to 3 cups thinly sliced gold bar squash One bunch arugula, tough stems removed, washed, and spun dry 1/3 cup shredded Parmigiano Reggiano
- In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil. Season with salt and pepper.
- In a salad bowl, combine the squash and arugula. Pour the dressing over the salad and toss to coat. Add 1/2 the cheese and toss again.
- Serve the salad garnished with the remaining cheese.
Pasta with Sungold Sauce
Serves 4 to 6 2 tablespoons extra virgin olive oil 1 garlic clove, sliced 1 basket Sungold tomatoes, washed, stems removed, and quartered Salt and pepper 1 pound linguine, spaghetti, or farfalle, cooked 2 minutes short of al dente saving some pasta water 1/2 cup grated Pecorino Romano or Parmigiano Reggiano
- In a skillet, heat the oil and saute the garlic until it is translucent. Remove from the pan.
- Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary.
- Add the pasta to the skillet, toss to coat, adding pasta water to create a creamy sauce.
- Serve garnished with grated cheese.
Summer Squash Provencal
Serves 6 1/4 cup extra virgin olive oil 3 garlic cloves, minced 1 sweet yellow onion, thinly sliced 1 pound summer squash, stem and root ends removed, and thinly sliced 2 cups chopped Sungold tomatoes 1/2 teaspoons dried thyme Salt and pepper 4 large eggs 2 cups shredded Gruyere cheese
- Preheat the oven to 350 degrees.
- In a large ovenproof skillet, heat the oil, and saute the garlic and onion until the onion is softened. Add the squash, tomatoes and thyme, season with salt and pepper and simmer until the mixture has thickened. Season with salt and pepper.
- In a bowl, whisk together the eggs, and pour over the squash mixture.
- Sprinkle with the cheese and bake for 30 to 45 minutes until the eggs are set.
- Remove it from the oven and allow it to rest for 10 minutes before cutting it into wedges.
Roasted Sungold Tomatoes
Serves 4 1 basket Sungold tomatoes, stemmed and cut in half 1/4 cup extra virgin olive oil 2 garlic cloves, minced Salt and pepper 1/2 cup finely chopped onion 1 teaspoon dried oregano (this is optional---see note)
- Preheat the oven to 350 degrees and line a baking sheet with parchment, silicone, or aluminum foil.
- In a bowl combine all the ingredients and spread onto the baking sheet. Roast for 25 to 35 minutes until the edges of the tomatoes are beginning to char and they are softened, and the skins are wrinkled. Remove from the oven, cool, cover and refrigerate.
- Tomatoes are delicious as a garnish for grilled meats, poultry, or seafood. They can be used as a bruschetta topping, mixed into pasta, or salads.
- Cook’s Note: You can go two ways here, omit the herbs, and have them be plain. When you use them, you can add your choice of fresh herbs to the mix. I’ve used oregano here, but you can use dried basil, rosemary, marjoram, or mint.
Harvest Grape Focaccia
Makes one 13-by-9-inch pan Rosemary, Lemon Zest Oil for Focaccia 1/2 cup extra virgin olive oil 1 tablespoon finely chopped rosemary Grated zest of one lemon
- Heat the oil in a skillet and add the rosemary and lemon zest.
- Swirl in the pan for one minute and remove from the heat. Allow it to cool and steep for at least 1 hour.
- Pour into a bottle and seal, refrigerate until needed, or proceed. This will keep in the refrigerator for up to 1 week.
For the Focaccia 1 1/2 cups warm water 1 1/4 teaspoons salt 3 1/2 cups unbleached All-Purpose Flour 1 tablespoon instant yeast 1/2 cup rosemary, lemon zest oil (above) 1 cup Candy Dream grapes, halved or quartered if large 1/4 cup golden raisins 1 tablespoon fleur de sel for finishing
- Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons Rosemary Lemon zest oil in the bottom.
- Combine all of the ingredients and beat at high speed with an electric mixer for 60 seconds.
- Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.
- While the dough is rising, preheat the oven to 375°F.
- Gently poke the dough all over with your index finger and arrange the grapes and raisins over the top, drizzle with more oil and sprinkle with some fleur de sel.
- Bake the bread till it’s golden brown, 35 to 40 minutes.
- Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Tart Tatin
Serves 6 to 8 1 sheet puff pastry, defrosted and kept cold Flour for rolling the puff pastry 1/2 cup (1 stick) unsalted butter 3/4 cup sugar 8 to 10 Golden Supreme apples, peeled, cored, and quartered
- Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
- On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
- In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
- Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
- When you have a snug layer, cut the remaining apples in half, and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
- Transfer the skillet to the baking dish to the baking sheet.
- Cover the apples with the pastry, loosely tucking in any overhang.
- Bake for 30 to 40 minutes, until the basket is baked through and puffed.
- Cover the skillet with a large, rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool for 10 minutes before serving with unsweetened crème fraiche.
Slow Cooker Chicken with Apples
Serves 4 to 6 ¼ cup (1/2 stick) unsalted butter 5 apples, peeled, cored, and cut into 8 wedges 2 medium onions, cut into half moons 2 teaspoons dried thyme 2 tablespoons Dijon mustard ¼ cup firmly packed light brown sugar 1 1/2 cups apple cider 2 chicken bouillon cubes or 2 teaspoons Better than Bouillon chicken base 8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces 8 chicken breast halves, skin and bones removed ½ teaspoon freshly ground black pepper ½ cup heavy cream ½ cup finely chopped Italian parsley
- In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
- Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though, and the apples are tender. Stir in the cream, reserved bacon, and parsley, and serve on the warm setting.
Bourbon Glazed Carrots
Serves 4 4 tablespoons unsalted butter, divided One bunch carrots, peeled and sliced on a diagonal into 1/2-inch-thick discs 1/2 cup bourbon 1/2 cup packed light brown sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Coarsely chopped fresh parsley leaves or carrot tops, for serving
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the carrots and cook, stirring occasionally, until the carrots start to soften, about 5 minutes.
- Transfer to a plate; set aside.
- Add the bourbon into the pan and cook for about 30 seconds.
- Stir in the remaining 2 tablespoons butter, brown sugar, salt, and pepper. Bring to a boil and cook until the glaze begins to thicken, 2 to 3 minutes.
- Add the reserved carrots and stir to coat with the glaze.
- Continue cooking until the carrots are tender and the glaze is thickened, about 5 minutes. Sprinkle with parsley or chopped carrot tops and serve immediately.
Layered Salad with Lemon Dill Dressing
Serves 6 One bunch Salanova, washed, spun dry and chopped 1 cup sliced banana peppers 1 cup halved Sungold tomatoes 1 cup thinly sliced gold bar squash 1 cup shredded orange carrots 1 bunch arugula, washed, and spun dry 1 cup thinly sliced purple bell peppers 1 ½ cups mayonnaise ½ cup Greek style yogurt Grated zest of one lemon 2 tablespoons lemon juice 2 garlic cloves, minced ¼ cup finely chopped fresh dill 1 cup crumbled Feta cheese Pinch red pepper flakes Salt and freshly ground black pepper
- In a large salad bowl, layer the vegetables in the order given.
- In another bowl, whisk together the mayonnaise, yogurt, zest, lemon juice, garlic, dill, feta, and red pepper flakes. Season with salt and pepper.
- Spread over the salad, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
- Add-ins: leftover cooked chicken, seafood, potatoes, or pasta can serve as another layer in the salad.
Crostini with Arugula Pesto
Serves 6 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.
Arugula Pesto Makes 1 1/2 to 2 cups 1 cup packed arugula leaves 1 cup walnuts 2 garlic cloves 1/2 cup grated Parmigiano Reggiano cheese 1 tablespoon capers in brine, drained 1/2 to 2/3 cup extra virgin olive oil Salt and pepper to taste
- In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
- With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
- Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
- Refrigerate for up to 1 week, freeze for up to 3 months.
- Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato grilled steak.
Pickled Peppers
Makes 4 pints 4 Italian long peppers, stemmed, seeded, and cut into ½-inch-wide strips 4 banana peppers, stemmed, seeded, and cut into ½-inch-wide strips 4 purple bell peppers, stemmed, seeded, and cut into ½-inch-wide strips 3 cups white vinegar 3 cups sugar 2 tablespoons kosher salt 5 cloves garlic 5 teaspoons olive oil
- Bring a large kettle ¼ full of lightly salted water to a boil and add the peppers. Simmer until tender, about 5 minutes. Drain and set aside.
- Return kettle to the heat and add the vinegar, sugar, and salt. Bring to a boil, stirring, and add the peppers. Return to a boil. Place 1 clove of garlic and 1 teaspoon of olive oil in each jar and pack the peppers gently into the jars, leaving about ¼inch of space below the lip.
- Pour enough liquid into the jars to cover the peppers. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- The peppers will keep in the refrigerator for up to 3 months.
Confetti Sausage and Peppers
Serves 6 2 pounds Italian sausage (I use sweet, as I'm not fond of spicy sausage in this) 1/4 cup water 3 tablespoons extra virgin olive oil 1 large, sweet onion, like Vidalia---you'll need about 2 cups, thinly sliced 1 1/2 cups thinly sliced Italian long peppers 1 1/2 cups thinly sliced banana peppers 1 teaspoon dried oregano salt and pepper 1/2 cup tomato puree or chopped tomatoes 1/4 cup finely chopped basil 2 tablespoons finely chopped Italian parsley
- Put the sausage and water into a microwavable dish, cover, and cut a few vent holes in the plastic wrap. Cook for 5 minutes on high. You can also do this on the stove top in skillet. What you are doing here is almost cooking the sausage through–it takes less time that doing them in a skillet on the stove top and the sausage is juicier.
- Preheat the grill or a grill pan, and grill the microwaved sausages, until they are cooked through, about 3 to 4 minutes, turning to brown evenly. Set it aside.
- In a large skillet, heat the oil, add the onion, and saute until it begins to turn translucent.
- Add the peppers, and oregano, season with salt and pepper. saute until the peppers are softened.
- Add the tomatoes, basil and parsley, and simmer for 10 minutes. Add the sausages back into the pan and simmer another 5 minutes.
- Season with salt and pepper, serve on soft Italian rolls.
Stuffed Banana Peppers
Serves 4 4 banana peppers, stem end removed, and cut in half lengthwise 2 cups whole milk ricotta cheese ¼ cup finely chopped basil 2 tablespoons finely chopped oregano 2 tablespoons finely chopped Italian parsley 2 garlic cloves, minced ½ cup grated Parmigiano Reggiano Cheese Salt and pepper Fleur de sel for garnish
- Put the peppers onto a serving platter. In a bowl, whisk together the ricotta, basil, oregano, parsley, garlic, and cheese. Season with salt and pepper.
- Stuff the pepper halves with the cheese, and garnish with a bit of fleur de sel.
Stuffed Purple Peppers
Serves 4 to 6 4 purple bell peppers 2 tablespoons extra-virgin olive oil, plus more for the baking dish 1 medium yellow onion, finely chopped 4 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Pinch red pepper flakes 1 (14-ounce) can diced tomatoes 1 1/2 cups cooked long grain rice 3/4 cup fresh or frozen corn kernels 1 cup canned black beans, drained, and rinsed 2 tablespoons minced fresh cilantro leaves and tender stems 2 tablespoons freshly squeezed lime juice (from 1 to 2 limes) 3/4 cup shredded extra-sharp cheddar cheese ½ cup shredded Monterey Jack cheese Sour cream, guacamole, cilantro, and/or lime wedges for garnish
- Preheat the oven to 375ºF. Lightly coat a 9×13-inch baking dish with oil and set aside.
- Trim the stems of the bell peppers, then halve them lengthwise. Remove the ribs and seeds.
- Arrange the peppers cut side up in the prepared baking dish.
- Season generously with salt and pepper.
- Heat the oil in a large nonstick frying pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, cumin, paprika, pepper flakes, and black pepper, and cook for 1 minute more. Add the tomatoes and their juices and simmer for 3 minutes more.
- Stir in the rice, corn, and beans, and cook for about 5 minutes to allow the flavors to meld. Remove from the heat. Stir in the cilantro and lime juice. Taste and adjust the seasonings, if needed.
- Fill the peppers with the rice mixture, pressing down to pack them tightly. Pour 1/2 cup water into the baking dish and cover it tightly with aluminum foil.
- Bake until the peppers are tender, 40 to 45 minutes. Uncover and increase the heat to 400ºF. Sprinkle the cheese on the peppers and continue baking until the cheese is melted, about 10 minutes.
Caramel Apple French Toast
Serves 6 to 8 For the Sauce 1/2 cup (1 stick) unsalted butter 2 cups firmly packed light brown sugar 2 cups heavy cream
- Melt the butter in a medium-size saucepan or saucier over medium-high heat. Stir in the brown sugar and continue stirring until it dissolves. Add the cream and cook, stirring constantly, until the sauce boils.
- Coat the inside of two 9-inch pie plates, with non-stick cooking spray. Pour a layer of the sauce over the bottom of the pie plates and set aside. Set the remaining sauce aside, or cool cover and refrigerate.
For the French Toast 4 Golden apples, peeled, cored, and thinly sliced 8 cups torn egg bread or good quality white bread 6 large eggs 2 cups heavy cream 1/4 cup sugar mixed with 2 teaspoons ground cinnamon 1 tablespoon vanilla paste or extract
- Arrange the apples on the caramel sauce, in a decorative pattern.
- Put the bread in a large bowl.
- In a medium-size bowl, beat together the eggs, cream, cinnamon-sugar, and vanilla. Pour over the bread and mix well.
- Pour the bread mixture carefully over the apples in the pans dividing it evenly. At this point you can cover the French toast and refrigerate for up to 24 hours. Remove from the refrigerator at least 30 minutes before baking.
- Preheat the oven to 350° bake until puffed and golden, 45 to 55 minutes
- Let rest for 5 minutes, then turn out onto serving platters and pour the remaining warm sauce over the French toast and serve.
Chicken, Andouille Sausage Jambalaya
Serves 6 to 8 2 tablespoons vegetable oil 1 1/2 pounds andouille sausage, cut into 1/2-inch-thick rounds 4 chicken breast halves, cut into bite sized pieces 1 cup chopped onions 1 cup seeded and chopped Italian long and banana peppers 1 cup chopped celery 3 cloves garlic, minced 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 bay leaf 1 ½ cups chopped Sungold tomatoes 6 cups chicken broth 2 cups long-grain rice 1 1/2 cups chopped scallions (white and tender green parts) for garnish
- In an 8-quart Dutch oven, heat the oil over medium-high heat, then cook the sausage until it begins to render some of its fat, about 5 minutes. Add the chicken and cook until browned on all sides. Remove the sausage and chicken to a plate, then add the onion, bell pepper, celery, garlic, thyme, oregano, basil, black pepper, cayenne, and bay leaf.
- Cook, stirring, until the vegetables are translucent, about 5 minutes.
- Stir in the tomatoes and cook until some of the liquid evaporates, about 4 minutes.
- Add the broth and bring to a boil.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
- Stir in the rice and cook for 15 to 17 minutes over medium heat. Serve immediately or turn off the heat, cover, and let stand for up to 30 minutes before serving.
- Garnish the jambalaya with chopped scallions and serve with an assortment of hot sauces.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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