Farmer’s Market Box May 2nd, 2024

May 1, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Caprese Salad

Serves 4 to 6
1 pound beefsteak tomatoes cored and sliced ½-inch thick.
8 ounces fresh mozzarella, sliced.
1 bunch basil washed and spun dry.
Salt and pepper
2/3 cup extra virgin olive oil
  1. Arrange the tomatoes and mozzarella, alternating slices on a serving platter. Tuck basil leaves in between the tomatoes and mozzarella. Season with salt and pepper. Drizzle with olive oil and serve.
  2. Serve at room temperature.

Tomato Tart

Serves 6
One unbaked tart dough or Puff pastry sheet
1/4 cup grated Parmigiano Reggiano
2-3 ripe tomatoes
2 tablespoons olive oil
salt and freshly ground pepper.
two tablespoons chopped basil.
8 ounces goat cheese, sliced into 1/2-inch rounds.
1 1/2 tablespoons honey
1/2 cup grated Parmigiano Reggiano
  1. Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with non-stick cooking spray. 
  2. Roll out the dough and press into the tart pan.
  3. Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit for a few minutes to dry out.
  4. Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top.
  5. Sprinkle with basil, then arrange the slices of goat cheese on top.
  6. Add some more basil, then drizzle with some honey.
  7. Sprinkle with the 1/2 cup of Parmigiano.
  8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
  9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.  Serve the tart at room temperature.

Pasta al Nerano

Serves 4
1/2-inch extra virgin olive oil 
1 garlic clove, sliced.
2 cups thinly sliced Romanesco squash (2 medium or 4 small)
1/2 cup grated Parmigiano Reggiano (the show used aged Provolone, which can be hard to find)
3 tablespoons unsalted butter
1/4 cup finely chopped basil
6 nests tagliatelle or 1/2-pound fettuccine cooked al dente, saving a bit of hot pasta, water, salt and pepper.
  1. In a large skillet, heat 1/2-inch of extra virgin olive oil, add the garlic, and cook until the garlic is translucent, remove from the pan, add the squash, and fry until the squash is browned on both sides.  You may have to do this in batches, remove the browned squash to a pasta bowl, and continue to cook until all the squash is fried.
  2. Add 1/4 cup of cheese, the butter, and basil to the pasta bowl with the squash.
  3. Add the hot pasta to the pasta bowl, and toss to coat, adding some of the pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Stuffed Romanesco Squash

Serves 4 to 6
1 pound Romanesco squash, scrubbed, ends trimmed, and sliced in half lengthwise.
3 tablespoons extra virgin olive oil
2 garlic cloves, minced.
1/2 cup finely chopped onion.
One 28 ounce can chopped tomatoes.
1 tablespoon finely chopped oregano.
Salt and pepper
1 cup fresh breadcrumbs
1/2 cup shredded whole milk mozzarella.
1/2 cup grated parmigiano Reggiano. 
  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Using a grapefruit spoon, or a sharp small, bladed paring knife, carve out the inside flesh of the squash, and chop the flesh. Set the shells aside.
  3. In a skillet, heat the oil, add the garlic, onion, and the chopped squash, sauteing until the onion is softened.
  4. Add the tomatoes, and oregano, and simmer for 20 to 30 minutes until thickened.
  5. Transfer 1 cup of the sauce to a mixing bowl.  Season with salt and pepper, add the breadcrumbs, 1/2 of the mozzarella and Parmigiano, and stir to blend. 
  6. Spread some of the tomato sauce into the bottom of the baking dish. Stuff the squash with the bread crumb mixture, and sprinkle with the remaining cheese. (Do-Ahead:  The dish can be cooled, covered, and refrigerated overnight, then brought to room temperature and baked)
  7. Bake for 25 to 30 minutes until the filling is bubbling and the squash is tender. Serve any remaining sauce on the side.

Romanesco Squash Soufflé

Serves 6 to 8
2 tablespoons unsalted butter
1 garlic clove, minced.
1/4 cup finely chopped torpedo onion.
2 cups grated Romanesco squash.
Salt and pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten.
¼ cup Parmigiano-Reggiano
 Freshly grated nutmeg
 Freshly ground black pepper
 cracked or coarse black pepper, for garnish
  1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
  2. In a skillet, melt two tablespoons of butter, sauté the garlic and onion until they are translucent. Add the zucchini, and sauté until the liquid in the pan has evaporated. Season with salt and pepper and set aside.
  3. In a saucepan, heat the remaining butter, and whisk in the flour. Whisking for 2 minutes.
  4. Slowly add the milk and bring to a boil.
  5. Remove from the heat, and whisk in the zucchini, eggs, and Parmigiano.
  6. Season with salt, pepper, and nutmeg.
  7. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the souffles are set. Serve warm.

Roasted Potatoes Dijonnaise

Serves 4
1 pound fingerling potatoes, unpeeled, halved.
6 tablespoons extra-virgin olive oil, divided.
2 tablespoons whole-grain mustard
4 teaspoons chopped fresh rosemary, divided.
1 teaspoon table salt, divided.
½ teaspoon pepper
2 tablespoons Dijon mustard
2 garlic cloves, minced.
1 teaspoon grated lemon zest plus 1 teaspoon juice
  1. Preheat the oven to 350 degrees, line a baking sheet with parchment paper, aluminum foil or silicone. Toss potatoes, ¼ cup oil, whole-grain mustard, 1 tablespoon rosemary, ¾ teaspoon salt, and pepper in large bowl until potatoes are evenly coated with oil mixture. Arrange potatoes cut sides down on prepared sheet. Roast until potatoes are tender and bottoms are golden brown, 40 to 50 minutes.
  2. Whisk Dijon mustard, garlic, lemon zest and juice, remaining 2 tablespoons oil, remaining 1 teaspoon rosemary, and remaining ¼ teaspoon salt in large bowl until smooth.
  3. Transfer roasted potatoes to bowl with Dijon mixture and toss until potatoes are evenly coated. Season with salt and pepper to taste. Serve warm.

Pesto Potatoes

Serves 4
1 pound fingerling potatoes, unpeeled, sliced 1/2 inch thick
Salt and pepper
3 garlic cloves, unpeeled.
⅓ cup pine nuts
1 cup fresh basil leaves
¼ cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest plus 2 tablespoons juice
½ cup extra-virgin olive oil
¼ cup capers, rinsed and minced
1 large shallot, minced.
  1. Combine 2 quarts water, potatoes, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with tip of paring knife but do not break apart, 5 to 8 minutes.
  2. Drain potatoes thoroughly and transfer to large bowl. Let potatoes cool slightly, about 20 minutes.
  3. Meanwhile, toast garlic in 10-inch skillet over medium heat, stirring occasionally, until skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to toast until garlic is spotty brown and pine nuts are golden, 2 to 3 minutes. Transfer to a plate and let cool slightly.
  4. When cool enough to handle, peel garlic. Process garlic, basil, ¼ cup Parmesan, lemon zest and juice, and 1 teaspoon salt in food processor until coarsely ground, about 30 seconds, scraping down sides of bowl as needed. With the processor running, slowly add oil and process until smooth, about 1 minute.
  5. Add pesto, capers, shallot, pine nuts, and remaining ¼ cup Parmesan to potatoes and stir gently to combine. Season with salt and pepper to taste. Serve slightly warm or at room temperature.

Little Gem Salad with Basil Lemon Vinaigrette

Serves 4 to 6
2 heads little gem lettuce, washed, spun dry and chopped.
1 torpedo onion thinly sliced.
¼ cup Meyer lemon juice
2 tablespoons thinly sliced basil
½ cup extra virgin olive oil
Salt and pepper
1/3 cup shredded Pecorino Romano cheese
  1. Put the lettuce and onion into a salad bowl.
  2. In a mixing bowl, whisk together the lemon juice, basil, and oil. Season with salt and pepper.
  3. Dress the salad, and garnish each serving with shredded Pecorino Romano.

Little Gem Salad with Basil Ranch Dressing

Serves 4
2 heads little gem lettuce, washed, spun dry and chopped.
1 torpedo onion finely chopped. 
1/3 cup mayo
1/3 cup buttermilk
1/3 cup sour cream
1–2 garlic cloves, finely minced
1/2 cup fresh basil, chopped.
2 tablespoons Italian parsley chopped.
2 teaspoons lemon zest
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper.
1 tablespoon Meyer lemon juice
  1. In a salad bowl, combine the lettuce and onion.
  2. In a mixing bowl, combine the mayonnaise, buttermilk, sour cream, garlic, basil, parsley, lemon zest, salt, pepper, and lemon juice.
  3. Dress the salad and serve.
  4. The dressing makes a great topping for baked potatoes, pasta or potato salads or a dip for veggies and cooked shrimp.

Blood Orange Roasted Carrots

Serves 4
One bunch rainbow carrots, tops removed, scrubbed, and cut into long quarters.
1/4 cup extra virgin olive oil
1/4 cup blood orange juice
1 teaspoon grated blood orange zest
2 teaspoons fresh thyme leaves
Salt and pepper
  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment. 
  2. In a bowl combine the carrots, oil, juice, zest, and thyme. Sprinkle with salt and pepper, toss to coat, and arrange on the baking sheet in 1 layer. 
  3. Roast for 15 to 20 minutes until the carrots are tender. Serves warm.

Roasted Swordfish with Blood Orange Salsa

Serves 6
½ cup extra virgin olive oil
1/3 cup blood orange juice
1 tablespoons Old Bay seasoning
2 ½ pounds swordfish filets
1 blood orange, peel and pith removed, and diced
1 torpedo onion, finely chopped
1 jalapeno, finely chopped, seeded and cored
5 sprigs cilantro, finely minced
1 cup diced tomato.
2 garlic cloves, minced.
Salt and Cholula to taste.
  1. In a 13-by-9-inch baking dish, combine the oil, orange juice, and Old Bay. Arrange the swordfish in the dish, turning to coat.
  2. Preheat the oven to 400 degrees or preheat a gas grill.
  3. Roast the fish for 10 minutes per inch of thickness, or until the fish reaches 150 on an instant read meat thermometer.
  4. In a bowl, combine the orange, onion, jalapeno, cilantro, tomato, and garlic. Season with salt and Cholula.
  5. Serve the fish with salsa.

Blood Orange Panna Cotta

Serves 6
1 envelope unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1 teaspoon orange zest
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
¼ cup blood orange juice
1 cup sour cream
  1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream, and zest with the sugar, salt, and orange juice over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
  4. Fill each ramekin three-quarters full of the cream. Chill 4 to 24 hours.

Baked Romanesco Cauliflower with Goat Cheese

Serves 6
1 head Romanesco cauliflower, cut into florets.
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced.
1 medium shallot, finely chopped.
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened.
8 ounces goat cheese, softened.
1/4 cup freshly grated Parmigiano Reggiano cheese.
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley.
Toasted baguette slices or fresh vegetables to dip
  1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
  2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
  3. Drain thoroughly and season with salt and pepper. Set aside to cool.
  4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
  5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
  6. Taste for seasoning and adjust using salt or pepper.
  7. Transfer the mixture to the prepared baking dish.
  8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
  9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables. 
For the Crostini
1 baguette sliced into 1/2-inch rounds. 
Olive oil
  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.  Lay the baguettes onto the baking sheet and brush the slices with olive oil.
  2. Bake for 10 minutes until golden brown. Remove from the oven, and cool.

Sicilian Romanesco Cauliflower with Capers, Raisins, and Breadcrumbs

Serves 8 to 10
1 Romanesco cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry.
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley.
  1. Preheat oven to 400, line 2 baking sheets with silicone, parchment, or aluminum foil. 
  2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper.  Roast for 45 minutes until crispy.
  3. Heat the remaining oil in a small sauté pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook, stirring, until the breadcrumbs are golden. 
  4. Set aside.
  5. Add chicken broth and anchovy paste to the sauce sauté pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
  6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Pink Lady Cake

Makes One 9-inch bundt
1 ½ cups vegetable oil
1 ½ cups sugar
3 large eggs
1 teaspoon vanilla paste or vanilla extract
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups peeled cored and chopped Pink Lady apples.
1 cup chopped pecans (optional)
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In a large bowl, combine the oil, sugar, eggs, and vanilla.
  3. Add the flour, soda, and cinnamon, blending well. Add the apples and pecans, stirring till blended.
  4. Pour into the prepared pan and bake for 1 hour and 10 minutes. Cool for exactly 10 minutes, then remove the cake from the pan, and cool on a rack. The cake keeps well in an airtight container for 5 days or can be frozen for up to 3 months.
  5. If you would like to drizzle icing over this combine apple cider and confectioner’s sugar to make a drizzle.

Pink Lady Tart Tatin

Serves 6
1/2 cup salted butter.	
1 cup sugar
6 large Pink Lady apples, peeled, cored and cut into quarters.
One sheet frozen puff pastry, defrosted, and rolled into a circle as big as the skillet.
  1. Preheat the oven to 375 degrees. In a 9 to 10-inch skillet, melt the butter, add the sugar, and cook for 5 to 7 minutes until the mixture begins to turn golden brown.
  2. Add the apples, peeled side down, and cook until the caramel on the bottom begins to turn darker golden brown. (At this point, remove the skillet from the heat, and allow to sit at room temperature, or proceed) 
  3. Lay the puff pastry over the apples and bake for 25 to 30 minutes until the crust is golden brown and the apples are cooked through.
  4. Remove the tart from the oven and allow to cool for about 15 minutes. 
  5. Lay plate 2-inches larger in diameter over the pan, and carefully flip the tart over.
  6. Serve the tart warm with crème fraiche or unsweetened whipped cream.

Lemon Chicken Oreganata

Serves 12
	The chicken can be cooked the day before and either reheated or served at room temperature.
5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts, or wings) or two 2 1/2-3 pound cut up fryers
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh Meyer lemon juice
2 teaspoons grated Meyer lemon zest.
2 tablespoons red wine vinegar
8 cloves minced garlic.
1 tablespoon dried oregano
  1. Preheat the broiler for 10 minutes. Line a sheet pan with aluminum foil and place a rack in the sheet pan.
  2. Wash the chicken in cold water and drain in a colander. Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
  3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
  4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, zest, vinegar, garlic, and oregano, until blended.
  5. Turn off the broiler and turn the oven temperature to 400 degrees. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

Salmon Cakes with Lemon Dill Velouté

Serves 6
This is a great dish to use up leftover grilled fish; try this with halibut, cod, or other white fish. 
3 cups poached salmon, flaked.
¼ cup finely chopped chives
1 teaspoon Old Bay seasoning
¼ teaspoon Tabasco
½ cup mayonnaise
½ cup fresh breadcrumbs
1 large egg, lightly beaten.
¼ teaspoon Dijon mustard
½ cup unsalted butter
¼ cup canola oil
  1. In a mixing bowl, combine the salmon, chives, Old Bay seasoning, Tabasco, mayonnaise, breadcrumbs, egg, and Dijon mustard, folding the ingredients to blend. Form the mixture into 6 cakes (each 3” in diameter). Cover and refrigerate the cakes for at least 2 hours or up to 24 hours.
  2. In a large skillet, melt the butter with the oil, and sauté the salmon cakes for 4 minutes on each side, or until golden brown. Drain the cakes on paper towels.
Lemon Basil Velouté Sauce
Makes 3 cups
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
Grated zest of one Meyer lemon
2 tablespoons fresh Meyer lemon juice
¼ cup chopped fresh basil
Salt to taste
Pepper to taste
  1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, continue to whisk the flour mixture for at least 2 to 3 minutes more.
  2. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
  3. Stir in the cream, zest, lemon juice, and basil, and season with salt and pepper if necessary.
  4. Serve immediately, or cool to room temperature and refrigerate for up to 4 days. Gently reheat over low heat before serving.

Pan-Roasted Fish Italian-Style

Serves 6
2 1/2 pounds of thick fleshed white fish (haddock, halibut, cod, swordfish, or sea bass)
2/3 cup extra virgin olive oil
1/2 cup fresh Meyer lemon juice
1 teaspoon grated Meyer lemon zest
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1/4 cup capers, drained (if in brine) or rinsed if in salt—chopped if large.
  1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. Lay the fish in the baking dish.
  3. In a mixing bowl, whisk together the oil, lemon juice, zest, pepper, and garlic.
  4. Pour half of this mixture over your fish, and roast for 10 minutes per inch of thickness, until the internal temperature is 155 degrees. Allow to rest for 5 minutes.
  5. While the fish is resting, add the parsley and capers to the sauce, and serve the fish drizzled with the remaining sauce.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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