Farmer’s Market Box May 23rd, 2024
This week’s local produce and featured farms:
- Fennel – Milliken Family Farms
- Lettuce Salanova Mix – The Garden Of
- Orange bunched Carrots – JR Organics
- Collard Greens – Hakama Produce
- Bok Choy – Hakama Produce
- Persian Cucumbers – Beylik Family Farms
- Brooks Cherries – Murray Family Farm
- Yellow Peaches – Regier Family Farms
- Carola Potatoes – Weiser Family Farms
- Sugar Snap Peas – Tutti Frutti Farms
Farmer’s Market Box Recipes
Salanova Grilled Peach Salad
Serves 4 to 6
2 heads Salanova, washed, spun dry and chopped 1 cup thinly sliced fennel 1-pound yellow peaches, pitted and cut in half Raw sugar ¼ cup rice vinegar 1 tablespoon Dijon mustard 1 teaspoon honey ½ cup vegetable oil Salt and pepper ½ cup crumbled Feta or goat cheese
- Put the lettuce and fennel into a salad bowl. Set aside
- Heat the grill or a grill pan, dip the cut side of the peaches into the raw sugar, and grill until softened.
- In a small bowl, whisk together the vinegar, mustard, honey, and oil. Season with salt and pepper. Dress the salad greens and fennel, plate the salad, arrange a grill peach onto each salad, sprinkle with crumbled Feta or goat cheese, and drizzle with a bit of the dressing.
Sun-Dried Tomato, Fennel, and Orzo Salad
Serves 10 to 12
1/2 cup extra virgin olive oil 2 cloves garlic, minced 1/2 cup finely chopped red onion 1 ½ cups finely chopped fennel 1/2 cup oil-packed sun-dried tomatoes, drained and cut into matchsticks 1/4 cup chopped fresh basil, plus more for garnish 1 pound orzo pasta, cooked in boiling salted water until al dente and drained 1/4 cup red wine vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups crumbled Feta 1/4 cup chopped fresh Italian parsley
1. In a small skillet, heat the oil over medium heat, then add the garlic, onion, fennel, tomatoes, and basil and cook, stirring, for 2 minutes. Remove from the heat and allow to cool to room temperature.
2. Put the orzo in a large salad bowl, add the tomato mixture, and toss to coat the pasta. Add the vinegar, salt, pepper, Feta, and parsley, stirring to blend. Taste for salt and pepper.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Remove the salad from the refrigerator 30 minutes before serving and re-toss, garnish with additional chopped fresh basil…
Amaretto Peach French Toast
Serves 8 to 10
For the French toast 6 large eggs 2/3 cup milk 2 tablespoons amaretto liqueur 1 tablespoon baking powder 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon One 1-pound loaf Hawaiian sweet egg bread, or Challah, torn into pieces (you should have about 8 cups) 1. Preheat the oven to 350 degrees and coat a 13 x 9-inch baking dish with nonstick cooking spray. (Baker’s Joy)
2. Place the bread into a large mixing bowl. In a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon. Pour the egg mixture over the bread and stir to combine.
For the Fruit 6 cups peaches, peeled, pitted and thinly sliced 1/2 cup granulated sugar 1 teaspoon ground cinnamon Pinch of ground nutmeg 1 teaspoon cornstarch
1. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in mixing bowl, and stir to combine. Spread into the prepared baking dish, and cover with the soaked bread.
2. Do-Ahead: Cover and refrigerate for at least 2 hours or overnight.
For the Topping 6 cups peaches, peeled, pitted and thinly sliced 1/2 cup granulated sugar 1 teaspoon ground cinnamon Pinch of ground nutmeg 1 teaspoon cornstarch
1. In a small bowl, mix the sugar and cinnamon.
2. Sprinkle evenly over the bread, top with the almonds and drizzle with the butter.
3. Bake the French toast until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
4. Remove from the oven and sift confectioners’ sugar over the top.
5. Variation: Substitute 2 pints of fresh blueberries or two 16-ounce bags of frozen blueberries for the peaches or use a combination of blueberries and peaches. Raspberries and peaches are also wonderful, and so are mixed berries.
Ginger Carrot Dressing
Makes about 1 cup
2 medium carrots, peeled and roughly chopped 1-inch knob fresh ginger, peeled and coarsely chopped 1 torpedo onion or scallion, coarsely chopped 2 tablespoons rice vinegar 2 tablespoons honey 2 teaspoons white or light miso paste 1 1/2 teaspoons Asian sesame oil 1/2 teaspoon tamari or soy sauce 2 tablespoons vegetable oil 1 tablespoon water
1. In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey, and miso. Process on and off to break up everything.
2. Add the oil, soy sauce, vegetable oil and water, and puree until smooth. Taste for seasoning, add soy sauce, if needed. Cover and refrigerate for up to 1 week.
3. Use the dressing on firm lettuce like iceberg, little gem, Salanova or romaine. The dressing is also delicious over avocado slices or tomatoes.
Tzatziki Sauce
Makes about 3 cups
Great to serve as a dip with pita chips, or as a garnish for grilled lamb, or poultry. Traditional Tzatziki does not have feta cheese added, but I think it adds a lot to the sauce.
1 cup plain Greek yogurt 1/4 cup freshly squeezed lemon juice 1/4 cup chopped dill 1/4 cup finely chopped mint Grated zest of 1 lemon 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1/2 cup crumbled Feta 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 Persian cucumbers, scrubbed and finely chopped
1. n a large mixing bowl, combine the yogurt, lemon juice, dill, mint, zest, oil, garlic, Feta, salt, pepper, and cucumbers.
2. Season with additional salt, pepper, or lemon juice.
3. Cover and refrigerate for at least 2 hours, and up to 5 days.
Quick Bread and Butter Pickles
Makes about 4 cups
1-pound Persian cucumbers, sliced 1/4-inch thick 1/2 cup thinly sliced onion (you can use torpedo onions here, using only the red part if you like) 3 tablespoons kosher salt Ice 1 1/2 cups apple cider vinegar 1/3 cup sugar 2 teaspoons brown or yellow mustard seeds, crushed 1 1/2 teaspoons dry mustard powder 1 teaspoon ground turmeric
1. In a large bowl, toss the cucumbers and onion with 2 tablespoons of the kosher salt.
2. Cover with ice water and let stand until just softened, about 45 minutes. Drain well and pat dry.
3. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
4. Transfer the vegetables and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
5. The pickles can be refrigerated in the brine for up to 1 week. The brine works well to brine pork or chicken, too.
First of Summer Potato Salad
Serves 4 to 6
11/2 pounds Carola potatoes 1/2 teaspoon salt 1 rib celery, finely chopped 1 scallion (white and tender green parts), finely chopped 1 teaspoon fresh lemon juice 1 teaspoon olive oil pinch freshly ground black pepper 1/2 cup mayonnaise 2 tablespoons sour cream 1/2 teaspoon grated lemon zest 1 teaspoon chopped fresh tarragon 1 teaspoon Dijon mustard 1 to 2 teaspoons milk (if needed to thin the dressing) 4 to 6 strips bacon, cooked crisp and crumbled 1 teaspoon sweet paprika
1. Place the potatoes in a 5-quart saucepan, cover with water, and bring to a boil. Simmer the potatoes for 20 to 25 minutes or until a sharp knife inserted into the potatoes goes in easily.
2. Drain the potatoes and cool completely.
3. Do-Ahead: At this point, the potatoes can be refrigerated for up to 24 hours
4. Peel the potatoes if you prefer or leave the skins on and cut the potatoes into bite-sized pieces and place in a large mixing bowl.
5. Sprinkle the potatoes with salt, and add the celery and scallions to the bowl, tossing the potatoes to distribute the salt and vegetables.
6. Add the lemon Juice, oil, and pepper to the potatoes, and toss to coat.
7. In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest, tarragon, and mustard, stirring in the milk to thin the dressing.
8. Add some of the mayonnaise mixture to the potatoes, stirring to coat.
9. Taste the potatoes for seasoning adding salt and pepper if necessary.
Do-Ahead: At this point, cover and refrigerate the salad and leftover dressing for at least 4 hours, or up to 24 hours.
Thirty minutes before serving, stir the potatoes, and add more dressing if necessary. Stir in the bacon and toss again. Serve the potato salad cold, garnished with paprika.
Cook’s Note: Potatoes need to be totally cool before peeling and cutting; otherwise, they will crumble and fall apart.
Hot Lemon Pudding Cake with Cherries
Serves 6
1 1/2 cups pitted sweet cherries, rinsed and stems removed 4 large eggs, separated grated zest of one lemon 1/3 cup lemon juice 4 tablespoons butter, melted 1 2/3 cups milk 1 cup sugar 1/3 cup all-purpose flour 1/8 teaspoon salt 2 cups heavy cream, whipped stiffly with 1/4 cup sugar
OVEN METHOD
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.
SLOW COOKER METHOD
Remember to use your slow cooker this summer, on high it is a low and slow oven (300 degrees F) it can keep dishes warm for you through the Barbecue, or you can bake potatoes, or keep tortillas warm in the slow cooker, when you don’t want to turn on the oven.
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the cherries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.
Grilled Pork Tenderloin with Balsamic Cherry Sauce
Serves 6
For the Pork Two pork tenderloins (about 1 1/2 pounds each) 1/2 cup sea salt 1/2 cup sugar 4 cups cool water Dry rub of your choice (I’m partial to 2 TB. Dried thyme, 1 teaspoon salt, 2 garlic cloves minced, 1/2 teaspoon ground black pepper)
1. In a medium bowl, mix salt and sugar with water until dissolved.
2. Trim the tenderloins of excess fat and silver skin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
3. Rub the brined tenderloins all over with the rub and let stand at room temperature while you heat the grill.
4. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
5. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
6. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
7. Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with cherry sauce.
For the Cherry Sauce ¼ cup brown sugar ½ cup balsamic vinegar ½ cup red wine 1 cup chicken broth 2 teaspoons finely chopped fresh thyme Pinch of cayenne salt 2 tablespoons butter ½ pound ripe cherries, halved and pitted
1. Put the sugar and vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in thyme, cayenne and ½ teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
2. To finish the sauce, melt the butter in a sauté pan, add the cherries, and sauce, and simmer for 5 minutes until thickened. Taste for seasoning, and adjust using salt, pepper, vinegar, or sugar to balance the sauce.
Shrimp and Vegetable Stir Fry
Serves 4 to 6
2 tablespoons vegetable oil 1 tablespoon sesame oil 3 garlic cloves, minced 2 teaspoons grated ginger 1 ½ cups carrots, cut into matchsticks ½ pound sugar snap peas, ends trimmed, cut in half lengthwise 2 cups Bok choy, cut into ½ inch ribbons 1 pound medium peeled and deveined shrimp ¼ cup soy sauce 2 tablespoons oyster sauce 1 tablespoon chili garlic sauce 3 tablespoons mirin 1 tablespoon sesame oil 2 scallions, thinly sliced on the diagonal for garnish 1 tablespoon sesame seeds for garnish Steamed rice for serving
1. In a large skillet, or wok, heat the oils, add the garlic and ginger, and swirl in the pan till fragrant.
2. Add the carrots, and snap peas, stir fry for 2 to 3 minutes until beginning to soften.
3. Add the Bok choy, stir fry another 3 minutes, until wilted.
4. Add the shrimp and stir fry until the shrimp begin to turn pink.
5. In a bowl, whisk together the soy sauce, oyster sauce, chili garlic sauce, mirin, and sesame oil
6. Add to the wok and stir until the vegetables and shrimp are coated.
7. Garnish with scallions and sesame seeds. Serve over steamed rice.
Asian Noodle Soup with Chicken and Bok Choy
Serves 6
3 tablespoons vegetable oil 2 garlic cloves minced 1 teaspoon grated ginger 1 head Bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts 2 chicken breasts cut into bite sized pieces 8 cups chicken broth 2 tablespoons white miso (optional) 1/2-pound linguine cooked al dente 2 tablespoons soy sauce 1 tablespoon sesame oil for garnish 3 scallions finely chopped using the white and tender green parts
1. In a Dutch oven, heat the oil, add the garlic and ginger, and sauté for 30 seconds, until fragrant.
2. Add the Bok choy, and sauté in the oil for 3 to 4 minutes until the Bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the Bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.
Asian Chopped Salad
Serves 4
1 bunch Bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons 2 medium carrots, shredded on the large holes of a box grater 2 scallions, finely chopped using the white and tender green parts 1 cup sugar snap peas, strings removed and cut in half lengthwise 2 to 3 cups shredded cooked chicken 1/4 cup rice vinegar 2 tablespoons tangerine juice 3 tablespoons soy sauce 1 teaspoon grated ginger 1 garlic clove, minced 2 tablespoons sugar 1/2 cup vegetable oil 2 teaspoons sesame oil 2 teaspoons sesame seeds for garnish
1. In a salad bowl, combine the Bok choy, carrots, scallions, sugar snap peas, and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
3. Toss the salad with the dressing, and garnish with sesame seeds.
Sauteed Carola Potatoes and Snap Peas
Serves 4 to 6
1 1/2 pounds Carola potatoes, rinsed and scrubbed ½ pound fresh sugar snap peas 2 tablespoons extra virgin olive oil 1/4 cup fresh chopped chives 1 teaspoon grated lemon zest Ground pepper and salt
1. Cut the potatoes into 1 1/2-inch pieces. Place in a medium pan and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat. Then reduce heat slightly and simmer for about 15 minutes or until just barely tender. Drain and set aside.
2. While potatoes are cooking, remove strings from the sugar snap peas.
3. Heat a large non-stick skillet for about 1 minutes over medium heat. Add olive oil and sugar snap peas. Add a pinch or two of salt and saute over medium heat until just crisp tender, about 2 minutes.
4. Add potatoes to skillet and saute until just heated through, about 1 minute longer.
5. Season to taste with additional salt and several grinds of pepper.
6. Just before serving, sprinkle with the chives and lemon zest.
7. This dish can be served warm or cold as a salad
Farro Minestrone
Serves 6
2 tablespoons extra virgin olive oil (plus extra for garnish) ½ cup finely chopped onion 3 ribs celery, including the leaves, finely chopped 2 cups finely chopped carrot 2 teaspoon finely chopped sage One bunch collard greens, tough stems removed, and finely chopped 1 cup chopped tomatoes, either fresh or canned 2 cups pearlized farro, rinsed in cold water 8 cups chicken or vegetable broth Salt and pepper
1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots, and sage, until the onion begins to soften, about 3 to 4 minutes. Add the collards and saute another 2 to 3 minutes. Add the tomatoes, farro, broth and simmer, covered for 45 minutes, until the farro and collards are tender. Season with salt and pepper.
2. Remove 2 cups of the farro and vegetables with some broth to a blender. Puree the farro and vegetables and add back to the soup. Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper
Sicilian Greens
Serves 4
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.
4 tablespoons extra-virgin olive oil 1/4 cup golden raisins 1 shallot, thinly sliced 2 garlic cloves, thinly sliced ⅛ teaspoon red pepper flakes 1 bunch collard greens, tough stems and ribs 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
1. In a large skillet, heat the oil, add the raisins, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the collards are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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