Farmer’s Market Box September 14th, 2023

September 13, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Marinated Onions

Makes about 4 cups
These can be addictive; use them in salads, on sandwiches, tacos, and burgers.
3 cups thinly sliced Walla Walla onions
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.
  1. Place the onions in a glass bowl.
  2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper.  Pour over the onions.
  3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours. 
  4. Drain the onions and serve cold or at room temperature. 

Caramelized Onion Bread Pudding

Serves 6 to 8
Try this delicious side dish with roasted or grilled meats, or poultry.
3 tablespoons unsalted butter
1 tablespoon olive oil
4 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. 
  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subside. 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.
  3. 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.
  4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
  5. 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.

Slow Cooker French Onion Soup

Serves 6 to 8
¼ cups unsalted butter
1 tablespoon extra-virgin olive oil
4 cups thinly sliced onions
2 teaspoons dried thyme
1 tablespoon sugar
1 cup dry white wine
6 cups beef broth
2 tablespoons beef soup base or demi-glace
¼ cup finely chopped Italian parsley
Salt and pepper
2 cups shredded Gruyere cheese.
1 cup freshly grated Parmigiano Reggiano cheese.
8 slices French bread, toasted.
  1. In a large skillet over medium high heat, melt the butter with the oil, add the onions, thyme, and sugar, turning to coat the onions.  Cook the onions until they begin to turn golden brown, about 10-15 minutes.  Add the wine, bring to a boil, and transfer the contents of the skillet to the insert of a 5-7-quart slow cooker.  Add the broth and soup base.  Cover and cook on high for 3 to 4 hours, or low for 6 to 7.  Season with salt and pepper and stir in the parsley.
  2. Preheat the broiler for 10 minutes.  Saturate a dish towel with water and lay it on a baking sheet, the towel will help your bowls from sliding around.  Combine the cheeses in a mixing bowl.  Ladle the soup into oven proof soup bowls or crocks.  Float the toast on top of the soup and sprinkle liberally with the cheese.  Arrange the bowls on the dish towel and broil for 5-7 minutes until the cheese is golden brown.  Remove from the baking sheet and serve. 

Honey Roasted Yams with Lime Yogurt Dip

Serves 4
1 pound garnet yams, scrubbed.
2 tablespoons honey
1 tablespoon crushed red-pepper flakes.
1/3 cup extra-virgin olive oil
 Kosher salt and freshly ground black pepper.
½ cup Greek-style yogurt
1/4 cup fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced.
  1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone or aluminum foil. 
  2. Cut the yams lengthwise into 4 wedges and put into a large bowl. 
  3. Toss with the honey, red pepper, and oil, tossing to coat. Let sit at room temperature while the oven preheats. 
  4. Spread the wedges onto the baking sheets in a single layer.  Roast for 35 to 45 minutes until the yams are caramelized and soft in the center. 
  5. While the yams are roasting, in a small bowl, whisk together the yogurt, lime juice and scallions and refrigerator. 
  6. Remove from the oven and serve with the lime yogurt dip. 

Curried Sweet Potato and Carrot Soup

Serves 6
1 teaspoon olive oil
2 medium sized sweet potatoes peeled and diced.
3 to 4 medium carrots peeled and rough chopped.
1 medium shallot finely chopped.
1/2 teaspoon red curry paste
1 1/2 cups vegetable or chicken broth
1/2 cup coconut milk
salt and pepper to taste
  1. In a Dutch oven, heat the oil, add the sweet potatoes, carrot, shallot, and curry paste and sauté until the shallots beings to soften. 
  2. Add the broth and bring to a boil. 
  3. Cover and simmer for 30 minutes, until the vegetables are very soft. 
  4. Puree with an immersion blender, add the coconut milk and bring the soup to serving temperature.  Season with salt and pepper if needed. 

Gyros Meatballs with Tzatziki

Serves 4 to 6
For the Meatballs
1-pound lean ground lamb
1-pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley
Oil for frying
  1. Preheat the oven to 350 degrees, line a baking sheet with silicone or aluminum foil and set a cooling rack into the baking sheet. 
  2. In a large bowl, combine all the ingredients.  Shape into 1-inch balls with a portion scoop.
  3. In a large skillet, heat 1-inch of oil, and fry the meatballs in batches, until they are browned on all sides.  Transfer to the rack on the baking sheet and bake for 15 minutes, until cooked through. 
  4. While the meatballs are cooking, prepare the Tzatziki sauce. 
For the Sauce
Authentic Tzatziki doesn’t include Feta, but I love the salty flavor it imparts, it’s optional in the recipe.  
4 Persian Cucumbers, scrubbed, and cut into 1/2-inch dice.
1/2 teaspoon salt
2 1/2 cups plain yogurt
2 cloves garlic, minced.
1/4 cup chopped fresh dill.
2 teaspoons white vinegar
2 tablespoons olive oil
1/2 teaspoon Tabasco or pepper
1 cup crumbled Feta cheese
Pita bread for serving.
  1. Put the cucumbers in a colander, and sprinkle with the salt.  Allow to drain for 1/2 hour. 
  2. In a mixing bowl, combine the yogurt, garlic, dill, vinegar, oil, and Tabasco.  Stir in the drained cucumbers and Feta.  Taste for seasoning and adjust.  Cover and refrigerate for up to 5 days. 
  3. Fill the center of pita bread with meatballs, and top with Tzatziki. 

Roasted Carrots and Apples

Serves 4
2 tablespoons vegetable oil
2 tablespoons unsalted butter, melted.
1 teaspoon salt
1/4 teaspoon Tabasco
2 teaspoons honey
1 teaspoon dried thyme
1 bunch carrots, tops removed and saved (see below), scrubbed, and cut into quarters lengthwise.
2 apples, cored, and cut into 4 wedges. 
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil. 
  2. In a large bowl, combine the oil, butter, salt, Tabasco, honey, and thyme.  Add the carrots and apples and toss to coat. 
  3. Spread onto the baking sheet in a single layer, and roast for 15 minutes, turning once to evenly brown.  The carrots should still be crisp-tender. 
  4. Serve the carrots and apples as a garnish for roasted chicken, or pork, or as a side dish. 

Apple Pie Cake

Serves 6 to 8
6 medium-size apples, cored, peeled, and sliced.
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
  1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
1 1/2 cups (3 sticks) unsalted butter or margarine, melted.
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves
  1. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.  Transfer the apples to the prepared pan.
  2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
  3. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour. 
  4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

Chicken Satay with Thai Chile Peanut Sauce

Serves 4 
2 pounds boneless chicken thighs, skin and bones removed, and cut into about 24 1 by 2-inch pieces
¼ cup finely chopped onion
2 garlic cloves, minced.
1 tablespoon grated ginger
3 tablespoons chopped lemongrass.
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1½ teaspoons turmeric
¼ teaspoon cayenne
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soy sauce
1 tablespoon brown sugar
½ cup coconut milk
Cilantro and basil leaves, for garnish (optional)
  1. Put the chicken in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar, and coconut milk, and pour over meat.
  2. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
For the Cucumbers

1pound Persian or Japanese cucumbers, scrubbed, halved, and cut into ¼-inch slices.
½ teaspoon salt
2 tablespoons lime juice
2 tablespoons granulated sugar
2 small shallots thinly sliced, about ¼ cup.
2 fresh Thai chiles, sliced into rounds.
  1. Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
For the Peanut Sauce
1 cup dry roasted peanuts, unsalted
2 cloves garlic, chopped.
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
⅛ teaspoon cayenne
½ cup coconut milk
  1. Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
  2. Thread 2 slices of chicken onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

Pork and Japanese Eggplant

Serves 4
1/2-pound Japanese eggplant, stem end removed, and cut into bite sized pieces.
2 scallions finely chopped.
1 teaspoon grated ginger
2 garlic cloves, minced.
2 teaspoon chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons soy sauce
1 tablespoon rice wine (mirin)
1 teaspoon cornstarch 
1/2-pound ground pork (or sub in ground chicken or turkey)
3 tablespoons vegetable oil
  1. In a small bowl, mix 3 tablespoons of scallions, ginger, garlic, and chili garlic sauce.  Set aside. 
  2. In another bowl, mix together the vinegar, sugar, and soy sauce.
  3. In another bowl, mix the pork, rice wine and cornstarch. 
  4. Heat the oil in a wok, add the eggplant, and cook until the eggplant is soft, about 5 minutes.
  5. Add the pork, and cook, until the pork is no longer pink, and there are no large pieces. 
  6. Add the scallion mixture and stir for 1 minute.  Add the vinegar mixture, and cook another 2 minutes, until the eggplant is tender.  Sprinkle with the remaining scallions and serve. 

Sesame Noodle Salad

Serves 6
1/2-pound linguine cooked 2 minutes short of al dente. 
2 scallions finely chopped using the white and tender green parts.
1 cup bok choy, tough ends trimmed and cut into 1/2-inch ribbons.
2 carrots, cut on the diagonal in 1/4-inch pieces.
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
1 clove garlic, minced.
1teaspoons peeled and grated fresh ginger.
2 tablespoons soy sauce
2 tablespoons cup creamy peanut butter (don’t use natural, it separates)
2 tablespoons rice vinegar
2 teaspoons brown sugar 
1 tablespoon finely chopped Thai Chile (or more to taste)
1/2 cup chopped dry roasted peanuts.
2 tablespoons sesame seeds
  1. In a salad bowl, combine the linguine, scallions, Bok choy, parsnips, and radish. 
  2. In a food processor, combine the oils, garlic, ginger, soy, peanut butter, vinegar, sugar and Chile process until combined. Taste for seasoning, and adjust using more sugar, or water if soy sauce is too salty. 
  3. Pour over the noodles and vegetables and toss to coat. 
  4. Serve garnished with chopped peanuts and sesame seeds.

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
  1. 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.
  2. Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
  3. In a small bowl combine soy sauce, rice wine vinegar, sugar, and cornstarch.
  4. Once eggplants have softened, pour sauce into pan, and bring to a boil, stirring to make sure all vegetables are coated.
  5. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
  6. Remove from heat and top with scallion greens before serving. Drizzle the eggplant with sesame oil, and sprinkle with sesame seeds before serving.

French Butter Lettuce with Pecorino Vinaigrette

Serves 4
French butter lettuce, washed, and spun dry.
2 cucumbers, scrubbed, peeled, and finely chopped.
2/3 cup grated Pecorino Romano cheese, plus more for serving.
1/3 cup Champagne vinegar (or white wine vinegar)
1/3 cup fresh lemon juice
1 1/2 tablespoons Dijon mustard
1 clove garlic, minced.
2 teaspoons salt
Freshly ground black pepper
1 1/2 cups extra-virgin olive oil
  1. In a salad bowl, combine the lettuce and cucumbers. 
  2. In another bowl, whisk together the remaining ingredients.  Toss the salad with the dressing and serve. 
  3. The dressing will keep in the refrigerator for 1 week. 

Butter Lettuce with Asian Pears and Blue Cheese Dressing

Serves 4
2 Asian pears, cored and cut into 4 wedges.
Raw sugar
French butter lettuce, washed, spun dry and separated into leaves.
½ cup extra-virgin olive oil
¼ cup finely chopped shallot
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
Salt and pepper
½ cup crumbled blue cheese
  1. Preheat the broiler or grill pan, line a baking sheet with aluminum foil.  Dip the cut sides of the pears into the raw sugar, and grill until the sugar is caramelized.  Turn to grill each side evenly.  Remove from the broiler and allow to cool slightly.
  2. Arrange the lettuce leaves onto salad plates.  Top with 2 pear wedges.  In a mixing bowl, whisk together the oil, shallot, mustard, lemon juice, vinegar, and sugar.  Season with salt and pepper, stir in the blue cheese, and drizzle over the salad. 

Maple Ginger Pork Chops with Garnet Yams

Serves 4
4 (3/4- to 1-inch-thick) center cut, bone-in pork chops (about 1/2 pound each)
3 cups cold water
3 tablespoons salt, plus more for seasoning
2 tablespoons maple syrup
2 tablespoons minced peeled fresh ginger.
Freshly ground black pepper
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 garlic clove, minced.
2 large, sweet potatoes, cut into 1-inch chunks.
1 medium Walla Walla onion, chopped.
  1. Bring 1 cup of the water to a boil in a small saucepan. Add the 3 tablespoons of salt, 1 tablespoon of maple syrup, and 1 tablespoon of ginger, and stir to dissolve the salt and syrup. Remove from the heat and add the remaining 2 cups cold water to bring the temperature of the brine down to room temperature.
  2. Place the pork chops in a single layer in a shallow dish. Pour the brine over the pork chops, making sure they are completely covered.
  3. Cover and refrigerate for 30 minutes or up to 4 hours.
  4. preheat to 400°F. Remove the chops from the brine and pat them dry with paper towels. Season all over with salt and pepper.
  5. Whisk the remaining 1 tablespoon maple syrup and apple cider vinegar together in a small bowl; set aside.
  6. Heat the oil in a large cast iron or oven-safe skillet (large enough to fit all 4 chops) over medium-high heat until shimmering. Add the pork chops and sear until the bottoms of the chops are golden-brown, about 3 minutes. Flip the chops and cook until the second side is golden-brown, about 3 minutes more. Transfer to a plate.
  7. Add the remaining 1 tablespoon ginger and garlic to the skillet and sauté until fragrant, about 30 seconds. Add the sweet potatoes and onion, season with salt and pepper, and sauté until the vegetables are tender, 6 to 8 minutes.
  8. Return the pork chops to the skillet, nestling them among the vegetables. Pour the maple syrup and vinegar mixture evenly over the pork and vegetables. Carefully transfer the hot skillet to the oven and roast until the pork chops are cooked through and register 140°F to 145°F on an instant-read thermometer inserted into the thickest part of the meat, 6 to 10 minutes.
  9. Remove the skillet from the oven, tent it loosely with foil, and let the chops rest 5 minutes before serving.
  10. To peel or not to peel:  With sweet and regular potatoes, you can leave the peel on if they are pristine (no black spots or blemishes) and if they do not have a green tinge on them—the green is exposure to light, and makes a toxin called solanine—it will give you an upset stomach, you’d have to eat 100 pounds of potatoes to before being really ill, but if you see the green, peel it until the potato no longer has the green tint. 

Passion Fruit Pudding

Serves 4 to 6
2 fresh passion fruits yielding 1/4 cup passion fruit pulp.
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated.
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)
  1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a medium bowl, whisk together ⅔ granulated sugar, salt, and flour. Set aside.
  3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
  4. Add the wet mixture to the flour mixture and whisk to just combine.
  5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
  6. Using a spatula carefully fold in ¼ of the egg whites’ mixture, and then fold in the remaining until well incorporated.
  7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes. 
  8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
  9. Serves with crème fraiche or unsweetened whipped cream. 

Passion Fruit Meringue

Serves 6
2/3 cup unsalted butter, melted.
2 teaspoons lemon rind finely grated.
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated.
For the merengue
3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish.
  1. Preheat oven to 350 degrees.  Coat a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
  3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in the remaining egg white.
  4. Spoon mixture into prepared dish.
  5. Bake for 35 to 40 minutes or until golden and just set.
  6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
  7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

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