Farmer’s Market Box September 21st, 2023

September 20, 2023 0 Comments

This week’s local produce and featured farms:

Pizza Pie Potatoes

Serves 6
1 pound fingerling potatoes, scrubbed.
3/4 cup extra virgin olive oil.
4 garlic cloves, minced.
2 teaspoons dried oregano
Salt and pepper
1 pound heirloom tomatoes thinly sliced.
1 ball fresh mozzarella thinly sliced.
1/3 cup grated Parmigiano Reggiano
  1. In a bowl, combine the oil, garlic, oregano, salt, and pepper. 
  2. Drizzle some of the garlic oil over the potatoes. 
  3. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano. 
  4. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown. 
  5. Allow to rest for 5 minutes before serving. 

Warm Fingerling Potato Salad

Serves 4 to 6
For the Potatoes:
1 pound fingerling potatoes, scrubbed, and cut into quarters.
1 tablespoon salt
1 teaspoon freshly ground black pepper.
2 tablespoons finely chopped rosemary
1/3 cup extra virgin olive oil.
  1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment, or aluminum foil. 
  2. Arrange the potatoes on the baking sheet, sprinkle with salt, pepper, rosemary, and drizzle with the oil.
  3.  Toss the potatoes to coat with the mixture and bake for 35 to 45 minutes until tender.  While the potatoes are roasting, make the dressing. 
For the Dressing:
2/3 cup extra virgin olive oil.
1/2 cup white wine vinegar
1/2 cup finely chopped torpedo onion.
1/4 cup Dijon mustard
1 teaspoon sugar
1 garlic clove, minced.
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper.
  1. In a medium-size bowl, whisk together all the ingredients until thickened.
  2. To assemble the salad, while the potatoes are still warm toss with some of the dressing to thoroughly coat the potatoes; serve the salad warm or at room temperature. 

Salanova Lettuce Salad with Black Figs

Serves 4
1/2-pound black figs, quartered
1/4 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon finely chopped thyme
2 heads Salanova lettuces, washed and spun dry.
1/4 cup aged balsamic vinegar.
2 tablespoons orange juice
1/2 cup extra virgin olive oil.
Salt and pepper
Shavings of Parmigiano Reggiano for garnish
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. Lay the figs onto the baking sheet. 
  3. In a mixing bowl, whisk together the oil, honey, and thyme.
  4. Drizzle over the figs, and roast for 15 to 20 minutes until caramelized.  Remove from the oven and cool. 
  5. Put the lettuce into a salad bowl. 
  6. In a mixing bowl, whisk together the vinegar, orange juice and oil.  Season with salt and pepper.
  7. Toss the salad with some of the dressing, plate the salad and arrange a few figs onto each plate.  Drizzle with additional dressing, if desired, garnish with shavings of Parmigiano Reggiano and serve. 

Roasted Chicken and Figs

Serves 6
2 tablespoons red wine vinegar 
1 teaspoon cornstarch
 1/4 cup honey
6 bone-in, skin-on chicken thighs
 1 teaspoon salt
 3/4 teaspoon pepper
 2 tablespoons olive oil
 3 torpedo onions thinly sliced using the white and tender green parts.
 6 garlic cloves, chopped.
 2 tablespoons chopped basil leaves.
 8 to 10 figs, stems trimmed, halved (quartered if large)
  1. Preheat oven to 400°. In a small bowl, whisk together 1/4 cup water, vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper.
  2. Heat a heavy 12- to 14-in. ovenproof skillet over medium-high heat until hot.
  3. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turnover and brown the other side, 2 to 3 minutes more. Transfer chicken to a plate, cover with aluminum foil and set aside.
  4. Reduce heat to medium, and cook onions until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Add cornstarch mixture, chopped basil, and remaining 1/4 tsp. each salt and pepper; cook until mixture bubbles and thickens, 1 to 2 minutes.
  5. Set chicken skin side up in frying pan and add figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes and serve. 

Balsamic Pear, Fig and Buratta Platter

Serves 4 to 6
1/2-pound Warren Pears, cut into 1-inch chunks.
1/2-pound black beauty figs, quartered.
1/4 pound thinly sliced prosciutto di Parma, cut into julienne.
8-ounces buratta, cut up
1/2 cup aged balsamic vinegar.
1/4 cup thinly sliced basil.
  1. Arrange the pears and figs on a serving platter.  Sprinkle the prosciutto over the fruit.  Arrange the buratta between the fruit.
  2. Drizzle the platter with the balsamic vinegar and sprinkle with basil.  Serve at room temperature. 

Salanova Roasted Beet Salad

Serves 4 to 6
1 bunch red beets, tops removed and scrubbed
½ cup red wine vinegar
2/3 cup extra virgin olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
Salt and pepper
1 head Salanova lettuce, washed and spun dry
½ cup thinly sliced torpedo onions
½ cup crumbled Gorgonzola cheese
  1. Preheat the oven to 400 degrees, lay the beets on a silicone, aluminum foil or parchment baking sheet.  Cover with aluminum foil and roast for 35 to 45 minutes until tender when pierced with the tip of a sharp paring knife.  Cool, slip off the skins and thinly slice.  Put into a salad bowl.
  2. In a mixing bowl, whisk together the vinegar, oil, honey, mustard, salt, and pepper.  Pour ½ over the beets to marinate.
  3. Put the salad greens and onion into a salad bowl.  Toss with the dressing and plate the salad.  Arrange the beets on top of the salad, and sprinkle with some of the Gorgonzola to serve. 

Pickled Cosmic Carrots

Serves 4
1 bunch Purple cosmic carrots, peeled and cut into 4 by 1/2-inch sticks.
2 torpedo onions, bulb cut into quarters.
3 sprigs fresh tarragon
3/4 cups seasoned rice vinegar.
¼ cup water
2 garlic cloves peeled and halved.
¼ teaspoon black peppercorns
¼ teaspoon yellow mustard seeds
  1. Place carrots, onions, and tarragon upright in 1-quart glass jar with tight-fitting lid.
  2. Combine vinegar, water, garlic, peppercorns, and mustard seeds in small saucepan and bring to boil.
  3. Pour brine into jar, making sure all vegetables are submerged. Let cool completely. Tighten the jar lid and refrigerate for at least 3 hours before serving. Pickles will keep refrigerated for at least 1 week.

Hoisin Glazed Sheet Pan Chicken and Carrots

Serves 6
2 teaspoons toasted sesame oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
½ cup hoisin sauce
2 tablespoons soy sauce
2 scallions, thinly sliced
1 (4-pound) chicken, cut into 8 pieces
1 bunch carrots, peeled and cut into 1/2-inch-thick slices (about 1 1/2 cups)
2 tablespoons vegetable oil
  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
  2. In a mixing bowl, combine the sesame oil, and garlic, add the soy sauce, hoisin sauce and scallions. Marinate the chicken in half the mixture for at least 4 hours, but up to 24 hours. Drain off the marinade and arrange on the sheet pan. Roast the chicken for 20 minutes. While the chicken is roasting, Combine the carrots, 2 teaspoons of canola oil, and 1/4 teaspoon of salt in a large bowl.
  3. After roasting the chicken for 20 minutes, turn, brush with some of the remaining marinade and arrange the carrots around the chicken on the baking sheet.
  4. Roast for another 10 minutes. Brush the chicken with the remaining hoisin mixture and roast until an instant-read thermometer inserted into the center of the largest piece of the breast registers 160°F, 10 to 12 minutes more. Allow the chicken to rest for about 5 minutes before serving. The chicken is delicious, hot, cold or at room temperature.

Apple Cake with Caramel Pecan Sauce

Serves 8
2 cups unsalted butter, softened.					
2 cups sugar
4 large eggs	
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking soda			
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg		
1/2-pound Golden delicious apples, peeled, cored, and finely chopped.
1 cup chopped pecans.	
1 tablespoon vanilla extract
  1. Preheat the oven to 350° F. Line a sheet pans with silicone, or coat with non-stick cooking spray. 
  2. In a large bowl, using an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy. 
  3. Beat in the eggs, one at a time, until blended. 
  4. Add the flour, baking soda, and spices and beat until just incorporated. 
  5. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan. 
  6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
  7. Set the pan on a rack to cool for 10 minutes. 
  8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.
  9. Reheat the chilled or defrosted cake, before serving, covered with aluminum foil, in a 350° F oven for 10 to 15 minutes.
Caramel Pecan Sauce
1/2 cup (1 stick) unsalted butter
1 cup pecan halves
2 cups firmly packed light brown sugar
2 cups heavy cream
  1. Melt the butter in a medium-size saucepan over medium-high heat.
  2. Add the pecans and toast, stirring, for about 3 minutes.
  3. Stir in the brown sugar and continue stirring until it melts.
  4. Add the cream and cook, stirring constantly, until the sauce boils.
  5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Reheat over medium heat.

Heirloom Tomato and Zucchini Gratin

Serves 4 to 6
4 zucchinis, ends trimmed and sliced 1/2-inch thick lengthwise.
3 heirloom tomatoes, cored, and thinly sliced.
Salt and pepper
1/3 cup extra virgin olive oil. 
1 cup fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
1/2 cup shredded Gruyere
1/4 cup finely chopped herbs (basil is stellar here)
3 tablespoons melted unsalted butter.
  1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Arrange the zucchini on the baking dish, sprinkle with salt and pepper, top with the tomatoes, and sprinkle liberally with salt and pepper.  Pour the oil over the top of the vegetables. 
  3. In a mixing bowl, mix together the crumbs, cheeses, herbs, and butter, until moistened. 
  4. Spread over the top of the vegetables, bake for 35 to 40 minutes, until the vegetables are tender, and the crumbs are nicely browned. Allow to rest for 5 to 10 minutes before serving.

Heirloom Tomato Pesto Frittata

Serves 6
8 large eggs
1/2 cup milk
1 1/2 cups shredded mozzarella cheese.
1/2 cup pesto of your choice, homemade or store-bought plus 2 tablespoons
2 tablespoons extra virgin olive oil
Heirloom tomatoes, cut 1/4-inch thick to cover the dish (probably 2 that are 2-inches in diameter)
1/2 cup freshly grated Parmesan cheese.
  1. Coat a 10-inch round baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the eggs and milk until blended. Stir in 1 cup of mozzarella, and the 1/2 cup pesto. Combine the remaining pesto with the oil and set aside. 
  3. Pour the eggs into the prepared dish and top with the tomatoes, floating them on top of the eggs.
  4. Drizzle the pesto oil over the tomatoes, and top with the remaining 1/2 cup of mozzarella and the Parmesan.  
  5. Preheat the oven to 350°F. Bake the frittata until puffed, golden, and set in the center, 35 to 40 minutes.
  6. Do-Ahead: At this point, you can let cool, cover, and refrigerate overnight. Serve cold or at room temperature, or reheat, covered with aluminum foil, in a 350°F oven for 15 minutes.
  7. Cook’s Note:  The recipe can be doubled and made in a 13-by-9-inch baking dish, baking for 45 to 55 minutes. 

Heirloom Tomato and Goat Cheese Tart

Serves 6 to 8
1 sheet frozen puff pastry, defrosted.
3 eggs
1/2 cup heavy cream
3 tablespoons Dijon mustard
6 ounces goat cheese, crumbled.
Salt and freshly ground pepper
2 to 3 tablespoons each chopped fresh parsley, basil, and thyme.
1 pound heirloom tomatoes
1 tablespoon extra-virgin olive oil
  1. Preheat the oven to 425 degrees. Coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the puff pastry to fit the tart pan, and fit the pastry into the pan, cutting the edges. Refrigerate while you prepare the filling.
  2. In a mixing bowl, whisk together the eggs, cream, mustard, and cheese. Add salt, pepper, and herbs.
  3. Pour the mixture into the prepared tart pan and arrange the tomatoes over egg mixture overlapping them slightly.
  4. Drizzle on the olive oil. Place in the oven and bake 12 minutes, lower the heat, and bake an additional 20 to 30 minutes, until the top is nicely browned.
  5. Remove from the oven and allow to cool for 10 minutes before serving. Allow the tart to rest for 10 minutes, and warm or at room temperature.

Poached Pears and Apples in Red Wine

Serves 8
Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup is incredible, served over chocolate cake or use in cocktails during the holidays.
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Warren pears, cored and cut in half.
2 Gala apples, cored and cut in half.
  1. In a Dutch oven, combine the wine, port, brown sugar, and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
  2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
  3. The pears may be ready before the apples, remove them and continue to simmer the apples until they are softened.
  4. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
  5. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature.

Chicken Waldorf Salad

Serves 4 to 6
First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing.  
For the Apple Cider Dressing
2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper
  1. In a small bowl, whisk together the ingredients. Taste for salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.
For the Salad
2 cups bite-size pieces of cooked chicken 
2 ribs celery finely chopped.
1/3 cup golden raisins
1/4 cup finely chopped torpedo onion.
3 Gala apples, cored and cut into 1/2-inch dice. 
One head red leaf lettuce, washed, spun dry and chopped.
1 cup toasted pecans
  1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
  2. When ready to serve, place the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.

Pear Upside Down Cake

Serves 6 to 8
For the Pears
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar.
2 medium firm Warren Pears peeled cored and sliced 1/2-inch thick.
  1. Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray. 
  2. In a skillet, heat the butter, and brown sugar until it is liquid.  Pour into the cake pan. 
  3. Arrange the pears in the pan in a pattern and set aside.
For the Cake
1/12 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1/2 cup unsalted butter, softened.
1 cup packed light brown sugar.
2 large eggs

  1. In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
  2. In another bowl, stir the milk and vanilla together.  Set aside. 
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high speed until light and fluffy, about 1 minute.
  4. Turn the mixer to medium and slowly add the brown sugar.
  5. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total.
  6. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  7. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning, and ending with the flour.
  8. Scrape down the sides of the bowl and transfer the batter to the cake pan. 
  9. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
  10. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
  11. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate.  Serve the cake at room temperature. 

Warren Pear Ricotta Toast

Serves 2
2 slices multigrain bread, toasted
⅓ cup whole-milk ricotta
½ teaspoon finely grated orange zest
Pinch of salt
2 teaspoons honey, plus more for drizzling
1 medium Warren pear thinly sliced.
3 tablespoons unsalted, roasted pistachios
  1. In a small bowl, whisk together the ricotta, orange zest, and salt. 
  2. Spread onto the toast.  Drizzle with the honey, and top with the pears and pistachios, and drizzle with additional honey if desired. 

Panna Cotta with Passion Fruit Sauce

Serves 6
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)
  1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
  3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
  4. Put the sour cream into a medium bowl.
  5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
  6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours. 
  7. Cut the passion fruits in half and scoop out the pulp.  Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp. 

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. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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