Farmer’s Market Box October 5th, 2023
This week’s local produce and featured farms:
- Mix Heirloom Tomatoes – Tutti Frutti Farm
- September Yummy Pluots – Scott farms
- Satina Potatoes – Weiser Family Farms
- Rainbow Bunch Carrots – The Garden Of
- Torpedo Red Onions – Tutti Frutti Farm
- Pomegranates – Country Rhodes Family Farm
- Yum Yum Chile Peppers – Weiser Family Farms
- Basil – Weiser Family Farms
- Honeynut Squash – Weiser Family Farms
- Rainbow Swiss Chard – Milliken Family Farms
- Fuji Apples – Cuyama Orchards
Farmer’s Market Box Recipes
Roasted Fish with Parsley Potatoes
Serves 4 to 6
One pound Satina potatoes, scrubbed. 1/2 cup extra virgin olive oil. 1/3 cup fresh lemon juice Grated zest of 1 lemon 2 garlic cloves, minced. 1/2 cup finely chopped Italian parsley. 1 teaspoon Old Bay or seafood seasoning 2 1/2 pounds salmon, cod, halibut, or sea bass filets 1 cup pitted Kalamata olives, chopped. Sliced lemons for garnish
- Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
- While the potatoes are cooking, in a bowl, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
- Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
- Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
- Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.
Cook’s Note: This method works well for any thick fleshed fish.
Dill Dijon Potato Salad
Serves 4 If dill isn’t available, basil and/or Italian parsley work well in this recipe.
1 pound Satina potatoes, scrubbed. 1/4 cup packed fresh dill, chopped. 1 torpedo onion finely chopped. 1 tablespoon white wine vinegar 1⁄4 cup extra virgin olive oil 1/2 teaspoon Dijon mustard 1 teaspoon salt ½ teaspoon freshly ground black pepper
- Put the potatoes into water to cover and bring to a boil. Simmer for 25 to 35 minutes until the potatoes are tender when pierced with the sharp point of a knife. Cool completely.
- In a bowl, whisk together the dill, onion, vinegar, oil, mustard, salt, and pepper. Adjust seasoning, adding more vinegar, or mustard if needed.
- Peel the potatoes and cut into bite sized pieces. Add to the dill mixture and toss to coat. Serve at room temperature.
Roasted Potatoes and Olives
6 medium Santina potatoes, scrubbed, and cut into wedges. 1 fennel bulb, root end trimmed, wispy ends removed and thinly sliced. 1/2 cup extra virgin olive oil Salt and pepper 2 heirloom tomatoes thinly sliced. 1 teaspoon dried oregano 1 cup oil cured olives sliced.
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
- In a bowl, combine the potatoes and oil. Season with salt and pepper.
- Roast for 20 minutes, top the potatoes with the tomatoes, oregano, and olives, and roast another 20 minutes until the potatoes are tender. Serve immediately.
Swiss Chard “lasagna”
Serves 6 This is a great way to use up the stalks from Swiss chard.
1 bunch Swiss Chard, stalks cut, washed, and spun dry 1/4 cup extra virgin olive oil 3 tablespoons all-purpose flour 1 cup chicken or vegetable broth 1 cup milk 1/8 teaspoon freshly grated nutmeg 1 cup grated cheese Parmigiano Reggiano 1 cup grated Pecorino Romano 1/4-pound Prosciutto di Parma finely chopped. 1/4 cup chopped parsley. salt and pepper
- Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature.
- Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
- In a sauté pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and sauté until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.
- Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.
4 tablespoons extra-virgin olive oil 1/4 cup golden raisins 1 torpedo onion, thinly sliced 2 garlic cloves, thinly sliced ⅛ teaspoon red pepper flakes 1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons 1/4 cup chicken or vegetable broth Salt and pepper ¼ cup grated Parmigiano Reggiano ¼ cup sliced almonds, toasted
- In a large skillet, heat the oil, add the raising, onion, garlic, red pepper, and sauté for 3 to 4 minutes.
- Add the chard, sauté until they are just wilted.
- Add the broth, and simmer until the broth has evaporated.
- Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
Carrots with Fresh Herb Ranch Dip
Serves 4 to 6
1 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk 2 tablespoons finely chopped red torpedo onion, using the red part only. 3 tablespoons chopped fresh parsley. 2 tablespoons snipped fresh chives. 1 tablespoon chopped fresh oregano. 1 1/2 teaspoons chopped fresh Basil. 2 cloves garlic, mashed. 1 teaspoon salt 1/2 teaspoon freshly ground black pepper. 2 tablespoons grated lemon zest One bunch rainbow Carrots, peeled, and cut into 2-inch lengths for dipping.
- Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
- Serve the dip with the cut and peeled carrots, or other raw veggies.
Curried Carrot Soup
2 tablespoons unsalted butter 1/2 cup finely chopped red torpedo onion 1 teaspoon sweet curry powder 1 bunch rainbow carrots, scraped, and cut into 1-inch lengths 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup finely chopped Italian parsley. Salt and pepper
- In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
- Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
- Using an immersion blender, puree the soup. Add the cream and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
Makes about 1 cup
3/4-pound Pluots, halved, pitted, chopped (about 1 1/2 cups) 1/4 cup sugar 2 tablespoons aged balsamic vinegar 2 tablespoons rice vinegar 2 teaspoons finely grated lemon peel 1/2 teaspoon finely minced fresh rosemary 1/8 teaspoon salt Pinch of red pepper flakes 2 tablespoons chopped fresh chives.
- In a saucepan, combine all the ingredients, and simmer until the mixture is thick and jammy, about 30 minutes.
- Cool and store in an airtight container in the refrigerator or for up to 1 month or freeze for up to 6 months.
- This chutney is delicious with whole milk ricotta or burrata on crostini, or as a condiment with roasted pork or poultry.
Pluot and Pretzel Cheesecake
Serves 6 to 8
4 large pluots pitted and cut into ¼-inch-thick slices 6 tablespoons firmly packed light brown sugar, divided ½ teaspoon salt ¼ teaspoon ground nutmeg 2 cups finely ground salted pretzels 10 tablespoons unsalted butter, melted ¼ cup granulated sugar 1 cup mascarpone cheese 4 ounces cream cheese, softened 1 large egg 2 teaspoons vanilla paste or extract 1 teaspoon grated orange zest
- In a large bowl, toss together pluots, 4 tablespoons brown sugar, salt, and nutmeg. Let stand for 45 minutes, stirring every 15 minutes.
- Preheat oven to 350°F and coat the inside of a 9-inch pie plate with non-stick cooking spray.
- In a large bowl, stir together pretzels, melted butter, and granulated sugar until combined. Press pretzel mixture firmly onto a 9-inch pie plate.
- Bake until golden around the edges, 10 to 12 minutes. Let cool completely. Reduce oven temperature to 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone, cream cheese, and remaining 2 tablespoons brown sugar at medium speed until smooth. Add egg, vanilla, and zest, beating until combined. Spoon into prepared crust.
- Drain pluots, arrange on top of mascarpone mixture in a circular pattern, slightly overlapping (you may have a few leftover plum slices). Brush with any remaining syrup.
- Bake until the filling is set, 45 to 55 minutes. Let cool completely on a wire rack.
Whipped Ricotta Stuffed Yum Yum Peppers
Serves 4 to 6 The whipped ricotta will keep in the fridge for about 10 days and is great just spread on crackers or baguette slices.
1/2 pound Yum Yum peppers, tops and seeds removed, and cut in half lengthwise 1 1/2 cups whole milk ricotta 3 garlic cloves, minced. 1/4 cup finely chopped basil. Salt and pepper 1/4 cup finely chopped chives for garnish.
- Arrange the peppers on a serving platter cut side up.
- In a mixing bowl, using an electric mixer, whip the ricotta until it is smooth, blend in the garlic, and oregano, season with salt and pepper.
- Either spoon the ricotta onto the peppers or use a piping bag for a more elegant presentation.
- Sprinkle with chives to garnish and serve cold.
1/4 cup extra virgin olive oil. 1 large sweet yellow onion thinly sliced. 1 tablespoon finely chopped Basil 1/2 pound Yum Yum peppers, cored, seeded, and thinly sliced. 1/2 cup chopped tomatoes (canned or fresh) 1/4 cup aged balsamic vinegar. Salt and pepper 1/4 cup finely chopped Italian parsley.
- In a large skillet, heat the oil, add the onion and basil, sautéing until the onion is softened.
- Add the peppers, and sauté for 4 to 5 minutes, until the peppers begin to soften.
- Add the tomatoes and vinegar, season with salt and pepper, and simmer until the mixture is thickened, about 15 minutes.
- Season with salt and pepper, add the parsley and serve.
- This is delicious as a side dish with roasted or grilled meats, poultry, or seafood. It’s also delicious on bruschetta or crostini with a shave of Pecorino Romano over the top. Serve hot, warm, or at room temperature.
Sausage and Peppers
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 2 cups chopped torpedo onion, thinly sliced 4 cups thinly sliced Yum Yum peppers 1 teaspoon dried oregano salt and pepper 2 cups chopped heirloom 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 aside.
- In a large skillet, heat the oil, add the onion, and sauté until it begins to turn translucent.
- Add the peppers, and oregano, season with salt and pepper. sauté until the peppers are softened.
- Add the tomatoes, basil and parsley, and simmer for 15 minutes. Add the sausages back into the pan and simmer another 5 minutes.
- Season with salt and pepper, serve on soft Italian rolls.
Curried Rice and Apple Salad
Serves 4 to 6
3 tablespoons unsalted butter ½ cup finely chopped torpedo onion 1 tablespoon curry powder 2 garlic cloves, minced. 1 ½ cups long-grain white rice 2 ¼ cups chicken broth 2 tablespoons apple juice 1 tablespoon apple cider vinegar 3 tablespoons vegetable oil 1 teaspoon Dijon mustard 1 cup Fuji apple, peeled, cored, and finely chopped. ¼ cup chopped fresh cilantro or Italian parsley ½ cup pomegranate arils for garnish
- In a saucepan, heat the butter, sauté the onion and curry for 2 to 3 minutes until the onion is softened.
- Add the garlic cloves, and sauté for 30 seconds, till fragrant.
- Add the rice, stir to coat, add the chicken broth and simmer for 15 minutes until just tender.
- Turn the rice into a salad bowl and allow to cool slightly.
- In a bowl, whisk together the apple juice, vinegar, oil, and mustard. Toss with the rice, add the apple, cilantro or parsley, and garnish with pomegranate arils. Serve at room temperature. If you would like to make this ahead of time, it will keep in the refrigerator, covered for up to 3 days.
Apple Pie Cake
Serves 4 to 6
2 tablespoons unsalted butter ¾ cup fresh breadcrumbs 5 Fuji apples, peeled, cored, and sliced 1/4-inch thick 1 ¼ cups sugar 1 cup plus 1 tablespoon all-purpose flour 1 ½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon baking powder ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted. 2 large eggs, lightly beaten. 2 tablespoons sour cream
- Preheat the oven to 325 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
- Melt the 2 tablespoons of butter in a skillet, add the breadcrumbs, and toast in the butter. Scatter the crumbs on the bottom of the pan.
- In a bowl, combine the apples, 2 teaspoons of sugar, and 1 tablespoon of flour. Arrange in the pan.
- In the same bowl, combine 1 cup of sugar with the cinnamon, nutmeg, baking powder, salt, melted butter, eggs, and sour cream.
- Pour over the apples, sprinkle with the remaining sugar, and bake for 60 to 70 minutes until puffed and golden. Allow to cool for at least 1 hour before serving.
Honeynut Squash and Potato Gratin
4 tablespoons unsalted butter 1/2 cup finely chopped torpedo onion. 3 garlic cloves, minced. 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1 1/2 cups milk 1 1/2 cups heavy cream 2 cups Satina potatoes, sliced 1/4-inch thick 2 cups Honeynut squash, sliced 1/4-inch thick 1 1/2 cups grated Gruyere cheese. 1/2 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, heat the butter, add the onion and garlic, and sauté for 2 to 3 minutes until the onion softens.
- Add the salt, pepper, milk, and cream, stirring until blended.
- Add the potatoes and squash and simmer for 5 to 7 minutes, until the squash is almost tender.
- In a bowl, combine the Gruyere and Parmigiano.
- Transfer half the potato/squash mixture to the prepared pan. Sprinkle with some of the gruyere mixture.
- Top with the remaining squash mixture, and sprinkle with the remaining cheese.
- Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
- Allow the gratin to rest for 5 minutes before serving.
Honeynut Squash Soup with Crispy Prosciutto
Serves 6 to 8
1/4 cup extra virgin olive oil 1 cup finely chopped onion 1 cup finely chopped peeled and cored Fuji apple (1 large apple) 2 teaspoon dried thyme 1/4 teaspoon dried ginger 4 cups honey nut squash, peeled, seeded, and cut into 1-inch chunks 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper. 4 cups chicken broth 1/2 cup heavy cream
- Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment, or aluminum foil.
- In a large bowl, combine the oil, onion, apple, thyme, ginger, squash, salt, and pepper, tossing to coat. Spread onto the baking sheet in a single layer. Roast for 20 to 30 minutes until the vegetables are softened.
- In a stock pot, add the broth and the vegetables and bring to a boil. Puree with an immersion blender. Season with salt and pepper.
- (At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding)
- Add the cream, and heat to serving temperature, and serve garnished with crispy prosciutto.
Crispy Prosciutto 3 tablespoons unsalted butter 1/4 pound thinly sliced prosciutto
- Melt the butter in a skillet, add the prosciutto and cook until crispy. Drain on paper towels.
- The prosciutto can be stored in the refrigerator in a zip-lock bag for 3 days. Re-crisp before serving.
Baked Brie with Pomegranate and Walnuts
Serves 6 This is a great appetizer and can be made ahead of time, then popped into the oven.
One 6- to 8-inch wheel Brie (leave the rind on) 1 sheet frozen puff pastry defrosted and rolled out into a 15-inch square 1 cup pomegranate arils 1/2 cup chopped walnuts or pecans 1 large egg beaten with 2 tablespoons milk, heavy cream, or water. Baguette slices for serving.
- Place the Brie in the center of the puff pastry.
- Pack the pomegranate arils and the walnuts on top of the brie.
- Bring the opposite corners of the puff pastry towards the center of the Brie and twist together into a decorative knot.
- Do-Ahead: At this point, cover or slip into a 2-gallon zipper-top plastic bag and refrigerate for at least 1 hour so the puff pastry will relax and up to 24 hours or freeze for up to 6 weeks. Defrost overnight in the refrigerator before continuing.
- Preheat the oven to 350°F and place the Brie on a cookie sheet lined with a silicone liner, parchment paper, or aluminum foil.
- Bake until the crust is golden, 35 to 45 minutes. Remove from the oven and let it rest for 15 minutes before serving with baguette slices.