Farmer’s Market Box May 30th, 2024

May 30, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Summer Minestrone

Serves 6 to 8
Minestrone means without stock, and most of the time in Italy mamas make this soup without stock using just water and the vegetables to flavor the stock. I prefer to use a stock to give the soup a richness, but it’s up to you.
3 tablespoons extra virgin olive oil, plus more for serving
2 garlic cloves, minced
¼ cup finely chopped sage
1 cup finely chopped torpedo onions using the white and tender green parts
1 cup finely chopped rainbow carrots
1 bunch black kale, tough stems removed and cut into ½-inch ribbons
1 pound Satina potatoes, scrubbed, and diced
8 cups chicken or vegetable broth, or water
½ pound sprouting cauliflower, chopped
2 cups diced gold bar squash

1. In a Dutch oven, sauté the garlic, sage, and onions in the oil for 3 to 4 minutes. Add the carrots and kale and sauté until the kale begins to wilt.

2. Add the potatoes, and broth or water, and bring to a boil. Simmer, uncovered for 15 minutes till the potatoes are tender.

3. Add the cauliflower and squash and simmer another 10 minutes. Season with salt and pepper and serve drizzled with extra virgin olive oil.

4. Like most soups, this one is delicious the next day and can be frozen for up to 3 months.


Serves 4 to 6
4 slices bacon, finely chopped
1/4 cup finely chopped torpedo onion
2 cloves garlic, minced
One bunch black kale, tough stems removed, finely chopped
1 pound Satina potatoes, scrubbed
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

1. In a large skillet, cook the bacon until crisp. Add the onions and garlic, and cook another 2 minutes, until the onion is softened.

2. Add the kale, and sauté until tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper.

3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)

4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.

5. Cook the potatoes for 15 to 20 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.

6. Drain the potatoes and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the kale into the potatoes, taste for seasoning, and serve.

Pasta with Shrimp and Kale Pesto

Serves 4 to 6
1/2 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, smashed flat and peeled
Grated zest of 1 lemon
1/2-pound large shrimp, peeled and deveined
1 bunch kale, thick ribs removed
Salt and freshly ground black pepper
1 pound pasta, like pappardelle or rigatoni
1 to 2 tablespoons lemon juice

1. Bring 8 quarts of salted water to a boil.

2. In a large skillet, heat the oil, and saute the garlic over medium heat, until it gets soft, and begins to turn golden. Add the lemon zest and shrimp and toss the shrimp until they turn pink. Remove them from the skillet, and cover with aluminum foil.

3. When the water is boiling add the kale, and cook until tender, about 4 minutes. Using tongs pull out the kale, and transfer to a blender.

4. Add the pasta to the boiling water and cook 2 minutes short of al dente.

5. Add the garlic and oil to the blender, with about 1/4 cup of boiling water.

6. Blend until the mixture is a thick puree. Taste for seasoning adding salt and pepper as needed. Blend again, adding more pasta water if necessary. Transfer to the skillet, add the shrimp and toss to coat.

7. When the pasta is cooked, toss with the shrimp and kale, adding some lemon juice and any additional hot pasta water to make a creamy sauce. Serve immediately.

Kale Mac and Cheese

Serves 6
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and finely chopped
1-pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 cup torpedo onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.

2. In a large skillet, heat the oil, swirl the garlic, and pepper flakes in the skillet for 30 seconds until fragrant.

3. Add the kale, and sauté until the kale is wilted. Season liberally with salt and pepper. Turn the mixture into a large mixing bowl and add the pasta.

4. In a large saucepan, melt the butter, and saute the onion, sugar, salt, and pepper until the onions begin to caramelize.

5. Add the flour, and whisk for 2 minutes, cooking the flour. Gradually add the broth and milk and bring to a boil. Season with salt and Tabasco.

6. Remove from the stove and stir in the cheeses.

7. Pour the mixture over the pasta and kale and stir to blend. Transfer to the prepared baking dish. In another small bowl, combine the panko and Parmigiano. Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown. Allow to rest for 5 minutes before serving.

Prosciutto Wrapped Peach Bruschetta

Serves 4 to 6
For the Bruschetta
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.

2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.

3. Remove from the oven and allow to cool.

4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Peaches
2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar

1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.

2. Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick.

3. Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side.

4. Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar.

Roasted Peach Cornbread Sundaes with Maple Bacon Sauce

For the cornbread
1/2 cup unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream

1. Preheat the oven to 375°F. and coat an 8-inch square baking dish with non-stick cooking spray.

2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.

3. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.

4. Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined. The batter may look curdled at this point.

5. Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.

6. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

For the bacon syrup
6 slices thick-cut bacon, preferably applewood-smoked
3/4 cup pure maple syrup
1/4 cup honey

1. In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.

2. Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.

For the Peaches
4 ripe semi-firm medium peaches (about 8 oz. each), halved and pitted
1/4 cup raw sugar, such as demerara or turbinado
  1. Preheat the oven to 400 degrees.
  2. Dip the cut side of each peach into the sugar.
  3. Heat an ovenproof skillet over medium high heat, and arrange the peaches cut side down.
  4. Roast for 5 to 7 minutes until the peaches are tender.
  5. Remove from the oven and allow to rest for 5 minutes. Cut the peaches into wedges and keep warm.
For serving
Roasted Peach wedges, warmed
Vanilla gelato or ice cream
Cornbread, warmed
Bacon Syrup, warmed

1. Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven.

2. Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup and serve.

Roasted Carrot, and Farro Bowl

Serves 6
1 bunch rainbow carrots, trimmed, peeled, and sliced on the diagonal
3 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and ground black pepper
1 cup pearlized farro
1 cup Greek style yogurt
½ cup finely chopped torpedo onion
1 cup loosely packed fresh Persian mint
1 tablespoon olive oil
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 small garlic clove, crushed
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil. Place the baking sheet in the oven while it is preheating.

2. Place the carrots in a large bowl. Add 1 tablespoon of the oil, cumin, coriander, 1/2 teaspoon salt, and black pepper. Toss to coat.

3. When the oven is ready, spread the carrots in a single layer on the hot baking sheet and place on the lower rack. roast until tender, about 5 minutes more.

4. Meanwhile, cook the farro in a large pot of salted boiling water until just tender, 20 to 30 minutes. Drain.

5. Place the yogurt, onion, mint, olive oil, lemon zest, lemon juice, and garlic in the bowl of a food processor fitted with the blade attachment or blender and process until smooth. Taste and season with salt and pepper.

6. Divide the farro among 4 shallow bowls. Top with the carrots drizzle the yogurt sauce over the veggies. Top with fresh mint and season with salt and pepper as needed.

Salanova with Creamy Torpedo Onion Dressing

Serves 4
One head Salanova, washed spun dry and chopped
3 radishes, ends trimmed, and cut into julienne
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup lemon juice
Grated zest of 1 lemon
2 torpedo onions, chopped, using the white and tender green parts
1 garlic clove
Salt and ground black pepper

1. Put the lettuce and radishes into a salad bowl.

2. In a blender or food processor, blend the mayonnaise, yogurt, lemon juice, zest, onions, and garlic, until pureed. Season with salt and pepper.

3. Dress the salad and serve.

4. The dressing will keep in the refrigerator for up to 1 week, use it to make pasta or potato salads, as a dip for steamed shrimp or crab, or as a sauce for chicken or seafood.

Ginger Torpedo Onion Sauce

Makes about 1 cup
2 cups thinly sliced torpedo onions
1/4 cup finely minced peeled fresh ginger
1/4 cup vegetable oil
1/4 cup light soy sauce
1 tablespoon sherry vinegar
1 teaspoon honey
1/2 teaspoon salt
Ground black pepper

1. Combine the onions, ginger, oil, soy, vinegar, honey, and salt in a bowl. Let the sauce sit for 15 to 20 minutes, tasting to correct the balance of the flavors. The sauce keeps refrigerated for up to 1 week.

2. Serve the onion sauce with grilled seafood, chicken, or meat.

Gold Bar Squash Gratin

Serves 6
1 torpedo onion, thinly sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1 cup heavy cream
1 cup whole milk
1/2-pound gold bar squash, ends trimmed and sliced 1/2-inch thick
1 cup fresh breadcrumbs
1/4 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
2 tablespoons melted unsalted butter, or extra virgin olive oil

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. In a large skillet, combine the onion, salt, pepper, garlic, thyme, cream, milk, and squash. Bring to a boil, and simmer for 10 minutes until the squash is tender.

3. In a small bowl, combine the breadcrumbs, cheeses, and butter.

4. Transfer the squash mixture to the baking dish, and sprinkle with the bread crumb mixture.

5. Bake for 20 to 30 minutes until the casserole is bubbling and the breadcrumbs are golden brown. Allow to rest for 10 minutes before serving

Stuffed Gold Bar Squash

Six 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
6 strips of bacon, cut into 1/2-inch pieces
1/2 cup finely chopped torpedo onion using the white part only
1 clove garlic, minced
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded sharp Cheddar cheese

1. Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.

2. Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam the squash until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Finely chop the insides of the squash and set aside.

3. In a 10-inch skillet, cook the bacon until crisp, add the onion and garlic, and chopped squash add the onion and chopped squash and cook, stirring, until the onion begins to soften, about 3 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.

4. Stuff the squash shells with the mixture and place on the prepared baking sheet or in the baking dishes.

Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.

5. Preheat the oven to 375°F. Cover the zucchini evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 15 to 20 minutes. Remove from the oven and serve hot, warm, or at room temperature.

Gold Bar Squash and Chicken Sheet Pan Bake

Serves 6
1/2 cup extra virgin olive oil
1/4 cup Dijon mustard
1/4 cup white wine vinegar
2 garlic cloves
1 torpedo onion coarsely chopped, using the white and tender green part
Salt and pepper
8 chicken breast halves, skin and bones removed
4 cups gold bar squash, sliced 1/2-inch thick
2 cups sliced torpedo onion, using the white and tender green parts
1 ½ cups cherry or grape tomatoes, halved if large
Salt and pepper
1/2 cup finely chopped basil
1 cup shredded Gruyere cheese

1. In a food processor or blender, combine the oil, mustard, vinegar, garlic, and leek and puree until thickened. Season with salt and pepper.

2. Divide the liquid in half and marinate the chicken in one half of the mixture for at least 2 hours or up to 24 hours.

3. Put the remaining marinade in a zip-lock bag, add the squash, leek, and tomatoes, seasoning with salt and pepper. Refrigerate until ready to bake.

4. Preheat the oven to 400 degrees, arrange the vegetables on a baking sheet lined with aluminum foil, parchment, or silicone. Top with the chicken, and drizzle with any leftover marinade. Sprinkle

with the basil and cheese, bake for 20 minutes until the chicken is cooked through and registers 160 degrees on an instant read meat thermometer. Cover and let rest for 10 minutes before serving.

5. Cook’s Note: You can also make this dish with thick fleshed fish substituted for the chicken; I’ve done this with salmon, or halibut or sea bass.

Fava Bean Mint Pesto

Makes about 1 cup
A sure sign of spring in the Mediterranean, this delicious pesto can be spread on crostini, stirred into pasta, or risotto.
1/2-pound fava beans
2 teaspoons almonds, roughly chopped
1/2 teaspoon lemon zest
1 garlic clove
1⁄4 cup finely grated Parmigiano-Reggiano
1⁄4 cup loosely packed Persian mint leaves
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper
Fava beans come in a pod. Slit the pod with a knife or your fingernail and remove the beans from the pod. The beans will have a membrane covering them. If the favas are small, about the size of your little fingernail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside. The favas are now ready to be used in soups, salads, and pastas.

1. Put the fava beans, almonds, lemon zest, garlic, cheese, and mint into a food processor.

2. Pulse on and off to break up the garlic and almonds.

3. With the machine running, add the oil, until the mixture forms a pasta.

4. Stir in the lemon juice, and season with salt and pepper.

5. Transfer to an airtight container, pour a bit of olive oil over the top to seal, and refrigerate for up to 1 week, or freeze for up to 3 months.

Pasta with Fava Beans and Torpedo Onions

Serves 4
1 pound fava beans, shelled
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 torpedo onions, finely chopped, using the white and tender green parts
1 cup fresh peas
1-pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water
Salt and pepper
1/2 cup grated Parmigiano Reggiano

1. Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.

2. In a small skillet, heat the oil and butter, add the green onions, and sauté for 1 minute. Add the fava beans, and peas, and sauté for 2 to 3 minutes.

3. Drain the pasta, add to the skillet, and toss with 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Cook’s Note: In Umbria, the green heart of Italy, when the fava beans are in season, you will sit down at a bar, and they will bring unshelled fava beans, and a hunk of Pecorino Romano cheese. You sit and eat the beans and cheese, with a crisp white wine.

Miso Glazed Golden Turnips

Serves 2
¼ cup vegetable oil
2 teaspoons grated ginger
¼ cup white miso
¼ cup soy sauce
¼ cup maple syrup
1 bunch golden turnips, tops removed (save them) and cut into bite sized pieces
Sesame seeds for garnish
¼ cup thinly sliced torpedo onion

1. Preheat the oven to 400 degrees. Line a baking sheet with silicone or aluminum foil.

2. In a bowl, whisk together the oil, ginger, miso soy sauce, and maple syrup.

3. Toss the turnips in the mixture and spread onto the baking sheet in 1 layer.

4. Roast for 30 minutes, turn the turnips, and roast another 10 minutes until cooked through and beginning to crisp on the outside.

5. Season with salt or pepper and serve garnished with sesame seeds and thinly sliced torpedo onion.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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