Farmer’s Market Box May 16th, 2024

This week’s local produce and featured farms:

• Japanese Red Tomatoes – Beylik Family Farms
• Rhubarb – Mendoza Family Farms
• Berries Strawberry Gaviota – JR Organics
• Root Sunchokes – Weiser Family Farms
• Japanese Sweet Potatoes – Milliken Family Farms
• Torpedo Onions – Weiser Family Farms
• Shanghai Bok Choy – Fresno Evergreen Farms
• Purple Cosmic Carrots – JR Organics
• Root Turnips Purple Top – Terra Madre Gardens
• Herbs Basil – JR Organics
• Meyer Lemons – Rancho Del Sol Organics

Farmer’s Market Box Recipes

Strawberry Rhubarb Crumble

Serves 6 to 8

For the Fruit
2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice

1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch, and juice and transfer the mixture to the baking dish. Set aside while making the crumble.

For the Crumble
 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.

If you are making individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 8 ramekins. 

Rhubarb Compote

Makes about 2 cups

1 pound rhubarb, cut into 1/2-inch slices
2 cups sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 cup orange juice
1/4 teaspoon grated orange zest

1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed.
2. Simmer for 30 to 45 minutes until thickened and jam-like.
3. Puree with an immersion blender if desiring a smoother consistency.
4. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
5. The compote is delicious on pound cake, scones, toast, or ice cream.

Japanese Sweet Potato Hash

Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Gruyere for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment. 
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
8. Serve immediately, with shavings or sprinkles of Gruyere cheese, if desired.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4

1-pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter, melted
2 tablespoons white miso
2 tablespoons maple syrup
Few drops Tabasco or Frank’s hot sauce

1. Preheat the oven to 400 degrees, prick the potatoes with the sharp point of a paring knife in several places.  Roast for 50 to 60 minutes.
2. In a bowl, whisk together the butter, miso, and maple syrup. Taste for seasoning and add Tabasco or additional maple syrup.
3. When the potatoes are soft, remove from the oven, place on a plate, split in half, drizzle with the miso maple butter, and serve. 

Sunchoke Bisque

Serves 6

2 tablespoons unsalted butter
1/2 cup torpedo onion, finely chopped
2 teaspoons finely chopped thyme
3/4-pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives

1. In a Dutch oven, heat the butter, sauté the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.

Sunchoke ‘Hummus’

Serves 4 to 6

1-pound sunchokes scrubbed
1/2 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
4 garlic cloves sliced
Salt and pepper

1. Put the sunchokes into water to cover and bring to a boil. Boil until tender, about 15 minutes. Drain thorough and put into a food processor.
2. While the sunchokes are simmering, in a large skillet, heat the oil, add the rosemary and garlic, and sauté until the garlic is translucent and fragrant. Cool a bit.
3. Pulse the sunchokes on and off in the food processor to break them up.
4. With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed.  Season with salt and pepper.
5. Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.

Cold Sesame Noodle Salad

Serves 6 to 8

1/2-pound linguine cooked 2 minutes short of al dente 
2 torpedo onions, finely chopped using the white and tender green parts
1 bunch Shanghai Bok choy, root end trimmed and cut into 1/2-inch ribbons
3 cosmic purple carrots, cut on the diagonal in 1/4-inch pieces1 
1 ½ cups julienne purple top turnips
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 
1/2 cup chopped dry roasted peanuts
2 tablespoons sesame seeds

1. In a salad bowl, combine the linguine, onions, Bok choy, carrots, and turnips.
2. In a food processor, combine the oils, garlic, ginger, soy, peanut butter vinegar and sugar, 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.

Shrimp Stir-Fry

Serves 4 to 6

1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
2 to 3 garlic cloves, minced
1 tablespoon chili-garlic sauce
1 cup thinly sliced torpedo onion using the white and green parts
1 Shanghai Bok choy, washed and thoroughly dried, and cut into 1/2-inch ribbons
1 cup julienne carrots
2 tablespoons rice wine
2 tablespoon soy sauce
1 pound medium peeled and deveined shrimp
Cooked white or brown rice for serving
Toasted sesame seeds for garnish

1. Place a large skillet or wok over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
2. Add the Bok choy and stir-fry for 2 to 3 minutes, or until the Bok choy leaves are wilted.
3. Add the zucchini and carrots and continue to stir fry till the zucchini begins to color.
4. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the Bok choy stems are starting to get tender.
5. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
6. Remove from the heat, mix in the cashews, and serve over rice, and garnish with sesame seeds.

Bolzano Tomato Panzanella

Serves 6

4 cups day old baguette cut into cubes
1 pound Bolzano tomatoes, cored, and diced
1 cup thinly sliced torpedo onions, using the white and tender green parts
1 cup packed basil, thinly sliced
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
Salt and pepper

1.	In a large bowl, combine the baguette cubes, tomatoes, onions, and basil.
2.	In another bowl, whisk together the vinegar and olive oil. Season with salt and pepper.
3.	Pour over the salad and toss to combine. Serve the salad at room temperature. 
4.	Panzanella is best made 3 to 4 hours ahead so that that the bread can absorb all the flavors. 

Basil Pesto

Makes about 1 ½-2 cups

11/2 cups packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/3 cup olive oil

1. In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up.
2. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl and process again for another 30 seconds.
3. Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil and stir before using.

Roasted Cod with Bolzano Tomatoes

Serves 6

2 ½ lb. white fish fillet such as cod or halibut, (1 to 1 ½ in thickness)
1 teaspoon Old Bay seasoning
Extra virgin olive oil
¼ cup lemon juice
2 cups chopped Bolzano tomatoes
½ cup pitted Kalamata olives
1/3 cup finely chopped red onion
5 garlic cloves, minced
1 tablespoon fresh thyme leaves
2 teaspoons dried oregano
¼ cup extra virgin olive oil

1. Heat the oven to 425 degrees F.
2. Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ the lemon juice all over the top of the fish.
3. In a medium mixing bowl, combine the tomatoes, olives, onions, garlic, and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle of oil and stir to combine.
4. Pour the tomato and olive mixture over the fish.
5. Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
6. Remove from the heat, drizzle with the remaining lemon juice, and serve.

Lemon Basil Flavor Bomb

Makes about 1 cup

1 cup unsalted butter, softened
1 cup packed basil
1 teaspoon Meyer lemon zest
¼ cup Meyer lemon juice

1. In a food processor, combine the butter, basil, lemon zest and lemon juice. Remove from the food processor and wrap into a cylinder in plastic wrap. Seal and freeze.
2. When you need to use the flavor bomb, just slice off a piece. You can use it over grilled poultry, seafood, and vegetables.

Lemon Strawberry Trifle

Serves 8 to 10

For the Lemon Curd
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/4 cup Limoncello
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil. 
2. Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely. 
3. The lemon curd will keep in the refrigerator for up to 5 days or frozen for up to 3 months. 
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups. 

For the Mascarpone crème
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form. 
2. Add the mascarpone and beat together until blended. Refrigerate until ready to use. 

Assembly
One 1-pound Sara Lee pound cake, defrosted
Lemon curd (see recipe above)
2 cups hulled strawberries
Mascarpone cream (see recipe above)

1. Cut the pound cake into ½-inch slices and put them into the bottom of a glass bowl.
2. Spread some lemon curd over the pound cake and arrange a layer of strawberries over the lemon curd.
3. Spread a layer of whipped cream over the strawberries.
4. Continue to layer the pound cake, lemon curd, strawberries, and whipped cream, ending with the whipped cream.
5. Cover and refrigerate for at least 12 hours and up to 36 hours.
6. Cook’s Note:  This can also be made in a13-by-9-inch pan for easier serving, but the glass bowl is visually more attractive on a dinner table.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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