Farmer’s Market Box June 6th, 2024
This week’s local produce and featured farms:
- Stone Fruit Apricots Apriums – Murray Family Farm
- Celery – Terra Madre Gardens
- Fuji Apples – Cuyama Orchards
- Blue Lake Beans – Fresno Evergreen Farms
- Spring Onions – Schaner Farms
- Lettuce Salanova Mix – The Garden Of
- Orange bunched Carrots – JR Organics
- Red Beets – Tamai Family Farms
- Herbs Basil – Her Produce
- Carola Potatoes – Weiser Family Farms
- Italian Eggplant – Fresno Evergreen
Farmer’s Market Box Recipes
Aprium Savory Tart
Serves 6
This is a beautiful appetizer or first course, made with frozen puff pastry and a few other ingredients.
1 sheet puff pastry rolled to 14-inch circle or rectangle 2 tablespoons unsalted butter 1 cup thinly sliced spring onions 1 teaspoon finely chopped thyme One 5.5-ounce container Boursin cheese, softened 4 Apriums, halved, pitted, and thinly sliced Apricot jam
1. Preheat the oven to 400 degrees. Put the puff pastry on a baking sheet lined with foil, parchment, or silicone. Prick the pastry all over with the tines of a fork.
2. Bake for 5 minutes. Cool.
3. Meanwhile, melt the butter, and saute the onions until they are caramelized, about 15 to 20 minutes. Season with salt and pepper and thyme.
4. Mash the cheese so it is spreadable.
5. When the pastry is cooled, spread with the cheese. Top with the onions and apriums in a decorative pattern.
6. Brush the apriums with the jam and bake again for 20 minutes, until the crust is golden, and the jam is bubbling.
7. Let the pastry rest for 10 minutes, then cut into wedges or squares. The tart is best served at room temperature.
8. Cook’s Note: This tart is also amazing using Nectarines, plums or pluots.
Aprium Torte
Serves 6
1 cup sugar ½ cup unsalted butter, softened 1 cup unbleached flour, sifted 1 teaspoon baking powder Pinch of salt 2 eggs 1 teaspoon fresh lemon juice 3 to 4 apriums, pitted, and cut into 1/2-inch wedges 1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees and coat the inside of a 9-inch baking pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter until light.
3. Add the flour, baking powder, salt, eggs, and lemon juice and beat well.
4. Spoon the batter into the pan.
5. Arrange the apriums on top of the batter. Sprinkle lightly with cinnamon sugar.
6. Bake for 1 hour, approximately. Remove and cool for 30 minutes before serving with vanilla ice cream, or unsweetened whipped cream.
Beet Carpaccio with Buratta salad
Serves 6
1 bunch beets, scrubbed, and tops removed (see save the greens) 1/3 cup aged Balsamic vinegar 1/2 cup extra virgin olive oil 1/4 cup packed basil leaves, thinly sliced Salt and pepper 2 heads Salanova lettuce, washed spun dry and separated into leaves 2 balls burrata (if you can’t fine burrata, use fresh mozzarella)
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5. Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of burrata in the center of the salad. Drizzle with the remaining dressing and serve.
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil 2 garlic cloves, sliced Pinch red pepper flakes 1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons 2 to 4 tablespoons water or broth Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute for 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Red Beet and Onion Salad
Serves 4
1 bunch red beets, scrubbed and peeled, and julienned 1/2 cup spring onion, thinly sliced 1/3 cup balsamic vinegar 2 tablespoons finely chopped Italian parsley 1/2 cup extra virgin olive oil 1 garlic clove, minced Salt and pepper
1. In a bowl, combine the beets and onion
2. In another bowl, whisk together the vinegar, parsley, oil, and garlic. Season with salt and pepper.
3. Pour over the beet mixture, and allow to marinate at room temperature, stirring several times, for at least 4 hours, to “cook” the beets.
Chocolate Beet Cake
Makes 2 9-inch layers, or 24 cupcakes
2 medium beets, trimmed 3/4 cup (1 1/2 sticks) unsalted butter, softened 2 cups unbleached all-purpose flour 1/2 cup cocoa powder 1 tsp. baking soda 1 tsp. salt 1-3/4 cups granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla paste or vanilla extract 1 1/4 cup hot water 1 teaspoon espresso powder 2 cups unbleached all-purpose flour 1/2 cup cocoa powder 1 tsp. baking soda 1 tsp. kosher salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting 1/2 cup unsalted butter, softened One 8-ounce package cream cheese, softened 1/4 cup cocoa powder 4 to 5 cups confectioners’ sugar 1 teaspoon espresso powder 1 teaspoon vanilla paste or vanilla extract Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.
Caponata
Serves 6
Caponata is a Sicilian condiment served with fish, poultry, or meats. It is an example of “agra dolce,” sweet and sour, giving balance to the dish.
2 tablespoons extra virgin olive oil One medium red onion, finely chopped 3 cloves garlic, minced 3 ribs celery, finely chopped 2 medium purple eggplants, finely diced 1 teaspoon dried oregano 1 teaspoon salt pinch red pepper flakes ¼ cup balsamic vinegar One 15.5 ounce can diced tomatoes and their juice, or 2 cups chopped cherry tomatoes 1 cup golden raisins, chopped if large cup brined capers, drained or salted, rinsed ½ cup pitted Kalamata olives (or your favorite olive) ½ cup finely chopped Italian parsley
1. In Dutch oven, heat the oil; add the onion, garlic and celery, and sauté for about 3 minutes, until the onion is softened.
2. Add the eggplant, oregano, salt, and red pepper flakes to the skillet, and sauté until the eggplant begins to soften, about 4 to 5 minutes.
3. Add the vinegar and allow it to evaporate a bit, then add the tomatoes and raisins, and stir together.
4. Cook over medium high heat, for 10 minutes.
5. Add the capers, olives and parsley and cook another 5 to 10 minutes, until the eggplant is tender. Serve caponata at room temperature. Caponata will keep in the refrigerator for up to 1 week.
Mediterranean Stewed Green Beans
Serves 4
1/2-pound green beans, ends trimmed and cut into 1-inch pieces 2 tablespoons extra virgin olive oil 2 garlic cloves, minced 1/2 cup finely chopped spring onion 1/2 cup dry red wine 2 cups crushed tomatoes, either canned or fresh 1/4 cup finely chopped mint 2 tablespoons finely chopped Italian parsley 1/2 cup crumbled feta cheese Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 to 4 minutes, until crisp/tender. Drain, and season with salt and pepper.
2. In a large skillet, heat the oil, add the garlic and onion, and saute for 3 to 4 minutes until the onion is softened.
3. Deglaze the pan with the wine.
4. Add the tomatoes, beans, mint and parsley and simmer for 20 to 30 minutes, until the beans are tender. Season with salt and pepper, and garnish with the feta.
Green Bean Salad
Serves 4
1/2-pound green beans, ends trimmed 4 ounces crumbled feta 1/4 cup spring onion, thinly sliced 3 sprigs fresh basil leaves stripped and roughly chopped (up to 4 sprigs; oregano is great too) 1/4 cup extra virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon sugar Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the beans, and bring to a boil, boil for 2 minutes, drain and plunge into an ice bath. Drain thoroughly and put into a salad bowl.
2. Add the feta, onion, and basil to the bowl.
3. In a small bowl, whisk together the oil, lemon juice, and sugar. Season with salt and pepper. Toss the beans with the dressing and serve at room temperature.
Creamy Basil Dressing
Makes about 1 ½ cups
1/2 cup packed basil leaves 1/2 cup buttermilk 1/4 cup packed Italian parsley leaves 2 spring onions, chopped 2 garlic cloves, minced 2 tablespoons fresh lemon juice Salt and pepper
1. Put the ingredients into a blender, and puree.
2. Cover and refrigerate for at least 4 hours to blend the flavors. The dressing is great on salads, over roasted or baked potatoes, or as a dressing for pasta salad.
Carrot Soup with Carrot Top Pesto
Serves 4 to 6
For the Soup 2 tablespoons extra virgin olive oil 1/2 cup finely chopped onion 1 garlic clove, minced 1 bunch carrots, scraped, and cut into 1-inch chunks 2 peeled, peeled, cored and chopped coarsely 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup packed basil, finely chopped Salt and pepper
1. In a Dutch oven, heat the oil, saute the onion and garlic, for 2 to 3 minutes, until the onion is softened.
2. Add the carrots, and apples, tossing in the oil.
3. Slowly pour in the broth and simmer for 20 to 25 minutes until the carrots are tender, and almost falling apart.
4. Using an immersion blender, puree the soup. Add the cream and basil, season with salt and pepper, and serve warm
For the Pesto Using Carrot tops for pesto is super easy, and you can freeze the pesto to use later for a punch of flavor in your meals. If you want to make a paste first, use 1/3 cup oil, if you want to make a drizzle use 1/2 cup of oil. I usually make a paste, then freeze it, I can always add more oil later. This pesto is great on bruschetta, drizzled over steaks, poultry, vegetables, and soups.
2 cups packed carrot tops; stems removed 1/2 cup Marcona almonds (pine nuts, pecans or walnuts will do in a pinch) 2 garlic cloves, minced Pinch red pepper flakes 1/3 cup grated Parmigiano Reggiano 1/3 to 1/2 cup extra virgin olive oil
1. In a food processor or blender, put the carrot tops, almonds, garlic, red pepper, and cheese. Pulse on and off to break up the carrot tops and almonds.
2. With the machine running, add the oil slowly, until it forms a paste (see instructions in head note)
3. Cover and refrigerate for up to 1 week or freeze for up to 3 months.
Celery, Pecorino, and Walnut Salad
Serves 6
One head celery, root end removed, and chopped finely 1/3-pound imported Pecorino Romano, cut into fine dice 1 1/2 cups toasted walnuts, chopped 1/2 to 3/4 cup extra virgin olive oil Freshly ground black pepper
1. In a salad bowl, combine the celery, pecorino, and walnuts.
2. Toss with the oil, and season with salt and pepper.
Apple Streusel Muffins
Makes 12
For the Muffins 2 cups (9 ounces) all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 2 large eggs, room temperature 1 cup packed dark brown sugar 8 ounces sour cream or Greek Style yogurt 1 teaspoon pure vanilla paste or extract 1/2 cup (4 ounces) unsalted butter, melted and still warm 2 medium-sized Fuji apples, peeled, cored and diced into 1/2-inch piece
1. Preheat oven to 400°F. coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, sour cream, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
3. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.)
4. Stir in the chopped apples. Fill each muffin tin all the way to the top with batter; set aside while preparing the streusel.
For the streusel 3/4 cup all-purpose flour 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 1/4 teaspoon fine sea salt 1/4 cup (2 ounces) unsalted butter, melted
1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
Do-Ahead: The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)
Chicken Waldorf Salad
Serves 4 to 6
First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing.
For the Apple Cider Dressing 2/3 cups vegetable oil 1/3 cup apple juice or cider 2 tablespoons fresh lemon juice 1 teaspoon salt 1/2 teaspoon celery seeds 1/8 teaspoon dry mustard Pinch of cayenne pepper
- 1. In a small bowl, whisk together the ingredients. Taste salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.
For the Salad 2 cups bite-size pieces of cooked chicken 2 ribs celery, finely chopped 1/3 cup golden raisins 1/4 cup finely chopped torpedo onion 3 Fuji apples, cored and cut into 1/2-inch dice One head Salanova lettuce, washed, spun dry and chopped 1 cup toasted pecans
1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
2. When ready to serve, place the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.
Dill Dijon Potato Salad
Serves 4
If dill isn’t available, basil and/or Italian parsley work well in this recipe.
1 pound Carola potatoes, scrubbed 1/4 cup packed fresh dill, chopped 1 spring onion, finely chopped 1 tablespoon white wine vinegar 1⁄4 cup extra virgin olive oil 1/2 teaspoon Dijon mustard 1 teaspoon salt ½ teaspoon freshly ground black pepper
1. Put the potatoes into water to cover and bring to a boil. Simmer for 25 to 35 minutes until the potatoes are tender when pierced with the sharp point of a knife. Cool completely.
2. In a bowl, whisk together the dill, onion, vinegar, oil, mustard, salt, and pepper. Adjust seasoning, adding more vinegar, or mustard if needed.
3. Peel the potatoes and cut into bite sized pieces. Add to the dill mixture and toss to coat. Serve at room temperature.
Roasted Smashed Potatoes with Herbed Goat Cheese
Serves 6
1 pound Carola potatoes 1/2 cup extra virgin olive oil Salt and pepper One 11-ounce log of goat cheese 1/2 cup chopped mixed herbs---I’m fond of thyme, Italian parsley, oregano, basil and chives
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Pour the oil, salt and pepper onto the baking sheet and set aside.
2. Put the potatoes into a Dutch oven with water to cover. Bring to a boil, and simmer for 15 minutes, until tender. Remove from the water and arrange on the baking sheet.
3. Using an oven mitt, press down on each potato, smashing it, brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
4. Cut the log of goat cheese into rounds, and dip into the mixed herbs. Place a round on each of the potatoes and bake an additional 15 minutes until the potatoes are crispy and the goat cheese has melted.
5. Serve hot.
6. Cook’s Note: If you would prefer a different cheese here, these all work well: Parmigiano Reggiano, Havarti with dill, sharp cheddar, Pepper jack, or Gruyere.
Roasted Eggplant Rollatini
Serves 6
For the Eggplant One-pound Italian purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch slices 1 cup olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 350 degrees, and line 2 baking sheets with silicone baking liners, aluminum foil, or parchment.
2. Lay the eggplant onto the baking sheets.
3. In a bowl, combine the oil, salt and pepper and brush the eggplant with the oil.
4. Bake for 10 minutes until the eggplant begins to soften, turn the eggplant, brush with the oil, and bake another 20 minutes until the eggplant is golden brown.
5. At this point you can cool, cover, and refrigerate the eggplant until ready to roll.
For the Sauce 1/2 cup extra virgin olive oil 1/2 cup finely chopped yellow onion 2 teaspoons dried basil 2 cloves garlic, coarsely chopped Two 28.5-ounce cans chopped tomatoes and their juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh parsley
1. In a skillet, heat the oil, and saute the onion, basil, and garlic for 2 to 3 minutes until the onion begins to soften.
2. Add the tomatoes, salt and pepper, and simmer for 30 minutes.
3. Add the basil and parsley, and season again with salt and pepper.
4. Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
Assembly 8-ounces smoked Scarmorza or smoked mozzarella ¾ cup grated parmesan cheese Fresh Basil leaves for garnish (optional)
1. Spread 1 cup tomato sauce on the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
2. Cut the mozzarella into 1/4-inch slices.
3. Lay an eggplant slice on a flat surface and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
4. Continue to roll the slices until they are all used.
5. Top each slice with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
6. Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling. Serve garnished with fresh basil leaves.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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