Farmer’s Market Box October 12th, 2023
This week’s local produce and featured farms:
- Mix Heirloom Tomatoes – Tutti Frutti Farm
- Rainbow Bunch Carrots – The Garden Of
- Baby Russet Potatoes – Weiser Family Farms
- Leeks – Milliken Family Farms
- Salanova® Lettuces – The Garden Of
- Jimmy Nardello Chile Peppers – Country Rhodes Family Farm
- Italian Eggplant – Fresno Evergreen
- Rocky Sweet Melon – Munak Ranch
- Gold Bar Squash – JR Organics
- Crispin Apple – Penryn Orchard
Farmer’s Market Box Recipes
Yellow Squash Salad
1 clove garlic, minced. 2 tablespoons fresh flat-leaf parsley leaves 2 tablespoons finely chopped leeks, white part only 2 Tablespoons capers, rinsed well 1/4 cup fresh lemon juice 1/2 cup extra-virgin olive oil Salt and pepper 3 yellow bar squash thinly sliced. One bunch Salanova or other lettuce, 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 Salanova.
- 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.
Yellow Squash Casserole
2 tablespoons unsalted butter 2 tablespoons olive oil 1/2 cup chopped leek, using the white and tender green parts 3 yellow bar squash cut into 1/2 slices Salt and pepper 2 tablespoons all-purpose flour 1 1/2 cups milk One 5.5-ounce package Boursin cheese, crumbled. 1 cup fresh breadcrumbs 1/2 cup grated Parmigiano Reggiano 1/4 cup finely chopped Italian parsley. 2 tablespoons extra virgin olive oil
- Preheat the oven to 350°F and coat a 9-inch baking dish with nonstick cooking spray.
- In a 12-inch skillet, heat the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
- Add the squash and cook another 3 minutes, stirring a few times. Season with salt and pepper.
- Add the flour, stir in the flour into the squash mixture, and cook until absorbed, another 2 minutes.
- Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish.
- In a small bowl, combine the breadcrumbs, cheese, parsley, and oil, until the mixture is combined.
- Spread over the casserole,
- Bake the casserole until the top is golden brown, 20 to 25 minutes, let rest 5 to 10 minutes before serving.
Crispy Leeks ½ cup extra virgin olive oil 4 cups thinly sliced tough ends of the leeks (green part only) Fleur de Sel
- Often, we throw away the tough ends of the leeks into the compost, but they are great for frying since they hold their structure.
- Heat the oil to 325 degrees in a large skillet, and fry the leeks a cup at a time, not crowding the skillet.
- Drain when the leeks are crispy and sprinkle with Fleur de Sel or your favorite flaky salt.
- Continue to fry the leeks until they are all crispy. Store in an airtight container and use as a garnish on vegetables and meats.
6 strips bacon, cooked crisp, and crumbled. One head Salanova lettuce, washed, spun dry and chopped. 1 cup chopped sliced Heirloom 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
- In a salad bowl, combine the bacon, lettuce, and croutons.
- In a mixing bowl, whisk together the mayonnaise, zest, lemon juice and garlic. Season with salt and pepper.
- Pour the dressing over the salad, and toss to combine, plate the salad, and arrange the tomatoes on top of the salad. Drizzle with any leftover dressing and serve.
Heirloom Tomato and Gold Bar Gratin
Serves 4 to 6
4 gold bar squash 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.
- Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Arrange the zucchini 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.
- In a mixing bowl, mix together the crumbs, cheeses, herbs, and butter, until moistened.
- 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.
Serves 6 to 8 A few steps are involved in this delicious meal, pair with salad and red wine vinaigrette and crusty bread for a comforting dinner.
1-pound Italian eggplant, cut into 1/2-inch rounds 1/2 cup extra virgin olive oil. Salt and pepper 1 cup chopped yellow onion. 3 garlic cloves, chopped. 2 teaspoons dried oregano ½ teaspoon ground cinnamon 2 pounds ground lamb 1 28-ounce can tomato puree. 2 tablespoons red wine vinegar ¼ cup Italian parsley, minced ½ cups dry white wine Salt and pepper
- Preheat the broiler or a grill for 10 minutes. Lay the eggplant onto a foil lined baking sheet, brush the eggplant slices with some of the oil, sprinkle with salt and pepper, and grill/broil until they are golden on one side. Cool.
- In a Dutch oven, heat 2 tablespoons of the oil, and sauté the onion, garlic, oregano, and cinnamon for 2 to 3 minutes to soften the onion.
- Add the lamb, and sauté breaking up any large pieces, until the lamb is no longer pink. Remove any excess fat from the pan.
- Add the tomatoes, vinegar, parsley, and wine, season with salt and pepper and simmer for 45 minutes until thickened.
For the Bechamel 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups milk 1/8 teaspoon ground nutmeg Salt and pepper 2 large eggs, beaten. 3 cups Kefalotyri or Pecorino Romano cheese 1 cup fresh breadcrumbs
- In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese.
- Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
- Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
- Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.
1/2 cup extra virgin olive oil. Salt and pepper 1 eggplant 1/2 cup finely chopped onion. One 28-ounce can crushed tomatoes. 2 tablespoons finely chopped basil 2 tablespoons finely chopped Italian parsley. Salt and pepper 4 ounces shredded whole milk mozzarella. 1/3 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees, line baking sheets with aluminum foil, parchment, or silicone.
- Cut the stem end of the eggplant, and then cut the eggplant into 1/2-inch rounds.
- Lay the eggplant onto the baking sheets, and brush with the oil. Sprinkle with salt and pepper.
- Bake for 15 minutes. Remove from the oven and allow to cool slightly.
- While the eggplant is roasting, heat the remaining oil in a saucepan, and sauté the onion until it begins to soften, about 4 minutes.
- Add the crushed tomatoes, basil, and parsley.
- Simmer for 20 minutes, season with salt and pepper. Set aside.
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Spread some of the sauce into the bottom of the pan to form a thin layer.
- Arrange eggplant in a single layer, top a bit of the mozzarella and then some sauce.
- Repeat using the remaining eggplant (you may have 2 to 3 layers)
- Finish the top layer with the remaining mozzarella and Parmigiano.
- At this point the casserole can be refrigerated for up to 2 days.
- Preheat the oven to 350 degrees and bake for 30 minutes until the cheese are melted and bubbling and the casserole is bubbling. Allow to rest for 5 minutes before serving. The eggplant can be served hot, warm or at room temperature.
Cold Melon Soup
6 cups chopped Ricky sweet Melon. 1 1/2 cups orange juice 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 2 tablespoons honey Pinch ground nutmeg 8 mint leaves 1/4 teaspoon salt Crème fraiche, or Greek style yogurt
- In a blender, combine the melon, orange, lemon and lime juices and puree. Add the honey, nutmeg, and mint, and puree again. (depending on your blender, you may have to do this in batches—no worries)
- Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.
Roasted Rainbow Carrots with Carrot Top Pesto
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces. 1/4 cup extra virgin olive oil. Salt and pepper 2 tablespoons honey 1 teaspoon ground cumin
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
- In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin.
- Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
- When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto Serve warm.
Carrot Top Pesto
Makes about 3 cups
2 cups chopped carrot tops, washed, and spun dry. 2 garlic cloves 1/2 cup grated Parmigiano Reggiano 1/4 cup almonds 1/2 cup extra virgin olive oil. Salt and pepper
- In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
- With the machine running, pour in the oil, and process until smooth.
- Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
- Drizzle the pesto over the roasted carrots or toss with pasta.
2 leeks, sliced 1/2-inch thick ½ pound Jimmy Nardello peppers, cut into ½-inch chunks 1 medium eggplant, cut into 1/2-inch chunks. 2 medium gold bar squash trimmed and cut into 1/4-inch-thick rounds. 4 heirloom tomatoes, cored, and cut into 1/2-inch chunks. 6 garlic cloves, minced 1/2 cup extra-virgin olive oil 2 tablespoons good quality balsamic vinegar 2 teaspoons dried herbs de Provence Salt and freshly ground black pepper. 1/4 cup finely chopped Italian parsley. 1/4 cup finely chopped basil. Freshly grated Parmigiano Reggiano cheese for garnish
- Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
- In a large bowl, toss the leeks, peppers, eggplant, gold bar squash, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
- Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender.
- Transfer the vegetables to a serving dish, stir in the basil and sprinkle with the cheese. Serve hot, or at room temperature.
Loaded Baby Russets
Serves 4 to 6
1 pound baby russet potatoes, scrubbed. Olive oil ¼ cup unsalted butter 1/3 cup sour cream or Greek style yogurt ¼ cup finely chopped leeks using the white part 6 strips bacon cooked crisp and crumbled. 2/3 cup shredded sharp white or orange cheddar cheese. Salt and pepper
- Preheat the oven to 400 degrees, brush the potatoes with olive oil and roast for 50 to 60 minutes, until they are tender. Reduce the temperature to 350 degrees.
- Carefully remove from the oven, and slice in half, scooping out the flesh leaving ¼-inch of flesh.
- Put the flesh into a mixing bowl, and add the butter, sour cream or yogurt, leeks, bacon, and cheese.
- Mix together until smooth. Season with salt and pepper.
- Re-stuff each shell with the mixture and place on a baking sheet. (at this point you can make these ahead, then reheat)
- Bake the potatoes at 350 degrees for 15 to 20 minutes until the cheese is melted.
Potato Leek Soup
Serves 6 This French classic can be served hot or cold.
2 tablespoons unsalted butter 2 leeks finely chopped using the white and tender green parts. 1 pound baby russet potatoes, peeled and coarsely chopped. 6 cups vegetable or chicken broth Salt and pepper 1 cup heavy cream 1/4 cup chopped chives for garnish.
- In a Dutch oven, heat the butter, and sauté the leek for 5 to 6 minutes, until they begin to turn translucent.
- Add the potatoes and toss in the butter and leek mixture.
- Add the broth and bring to a simmer.
- Simmer for 10 to 15 minutes until the potatoes are tender.
- Season with salt and pepper.
- Puree the soup with an immersion blender.
- Add the cream, and season again with salt and pepper.
- Serve the soup hot or cold garnished with chopped chives.
Parmigiano Garlic Butter Fingerling Potatoes
¾ cup grated Parmigiano Reggiano cheese 1 pound baby russet potatoes, scrubbed and cut in half lengthwise ¼ cup unsalted butter, melted 3 cloves garlic 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper. 2 tablespoons finely chopped fresh parsley leaves.
- Preheat the oven to 400 degrees, and line a baking sheet with silicone. Sprinkle the Parmigiano onto the baking sheet.
- Put the potatoes into a mixing bowl. Add the butter, oil, salt, and pepper and toss to coat, making sure the potatoes are evenly coated.
- Transfer to the baking sheet and arrange in a single layer cut-side down.
- Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total.
- Season the potatoes with more salt and pepper if needed. Garnish with the parsley.
Pasta with Leeks
Serves 4 to 6
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water 1/4 cup unsalted butter 2 tablespoons extra virgin olive oil 2 cups finely chopped leeks, using the white and tender green parts Salt and pepper 1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth) 1/2 cup creme fraiche 1/4 cup finely chopped Italian parsley. 1 cup grated Parmigiano Reggiano
- In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and sauté for 5 minutes, until the leeks are wilted, and turning translucent.
- Add the wine, and simmer to reduce the wine by half. Remove from the heat and whisk in the crème fraiche and parsley.
- Add the pasta to the skillet and toss to coat. Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce. Serve garnished with the remaining cheese.
Baked Brie with Crispin Apples
Serves 4 to 6
2 tablespoons unsalted butter 2 Crispin apples cored and thinly sliced. ¼ cup brown sugar salt and freshly ground black pepper. 1 sheet puff pastry thawed and kept chilled. Bench flour 1 (16-ounce) wheel Brie cheese 1 egg mixed with 2 tablespoons of milk or cream.
- Preheat the oven to 400 degrees and coat the inside of a 10-inch pie plate with non-stick cooking spray.
- In a medium skillet, heat the butter over medium heat. Add the apples and sugar and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and season with salt and pepper.
- Roll out the puff pastry using some flour, you should have a nice 14-16-inch rectangle. Transfer to the baking dish
- Place the brie in the center of the pastry and top it with the apple mixture. Bring the 4 corners of the pastry together in the center and twist into a knot.
- Brush with the egg wash and bake for 35 to 45 minutes until the pastry is golden brown. Allow to rest for about 15 minutes before serving with more apple slices and baguette slices.
Braised Pork Shoulder and Apple Pot Roast
One 5-pound boneless pork shoulder 1 teaspoon salt ½ teaspoon coarsely ground black pepper 1 tablespoon vegetable oil ¼ cup brown sugar ¼ cup Dijon mustard 2 cups coarsely chopped leeks, using the white and tender green parts. 2 cups apple cider 1 cup chicken broth 4 Crispin apples, cored and cut into 2-inch cubes. 2 sprigs fresh thyme or 1 teaspoon dried thyme 2 tablespoons cornstarch mixed with 3 tablespoons water.
- Preheat the oven to 325 degrees, make a paste with the salt, pepper, oil, sugar, and Dijon mustard.
- Rub all over the pork, and brown in a Dutch oven over medium heat, being careful not to burn the sugar.
- Remove the pork and add the leeks to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
- Return the pork to the pot, placing it on the bed of leeks. Add the cider and broth and bring to a simmer, then wedge the apple pieces under the meat among the onions. Add the thyme.
- Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.
- Remove the meat from the Dutch oven, using an immersion blender, puree the sauce. Add cornstarch mixture and bring to a boil. Season the sauce, adding salt, pepper, or additional apple cider.
- Cut the meat and remove any excess fat. Add back to the pan and serve.
Salanova Lettuce with Crispin Apples and Blue Cheese Dressing
2 Crispin apples, cored and cut into 4 wedges. Raw sugar One head Salanova, 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
- Preheat the broiler or grill pan, line a baking sheet with aluminum foil. Dip the cut sides of the apples 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.
- Arrange the lettuce leaves onto salad plates. Top with 2 apple 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.