Farmer’s Market Box June 20th, 2024

This week’s local produce and featured farms:

• Tomatoes Heirloom Cherokee – Tutti Frutti Farm
• Carola Potatoes – Weiser Family Farms
• Cucumbers – JR Organics
• Herbs Arugula – Tamai Family Farms
• Torpedo Onions – Weiser Family Farms
• Lettuce Salanova Mix – The Garden Of
• Blue Lake Beans – Fresno Evergreen Farms
• Red Beets – Tamai Family Farms
• Radish Easter Egg, bunch – Valdivia Farms
• Flavor Rosa Pluots – Scott Farms
• Meyer Lemons – Rancho Del Sol Organics

Farmer’s Market Box Recipes

Arugula Salad with Grilled Pluots and Shrimp

Serves 4 to 6

For the Shrimp
1/2-pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning

1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay. Toss to coat. Refrigerate for 30 minutes before grilling.

2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.

3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.

4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink. Remove from the grill and serve over the arugula.

For the arugula salad
1/3 cup fresh orange juice
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 bunches arugula, washed and spun dry

1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.

2. Season with salt and pepper to taste.

3. Arrange the arugula in a bowl and pour in some of the dressing. Toss to coat.

4. Plate the arugula and arrange 2 pluot wedges and a shrimp skewer onto each plate.

5. Drizzle the shrimp with a bit of the dressing and serve.

Cook’s Note: Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.

Pluot and Onion Jam

Makes 2 cups
This jam is delicious served on a cheese board with salty cheeses.

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
One bunch torpedo onions, finely chopped, using the white and tender green parts
2 teaspoons finely chopped thyme
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pluots, pitted, and chopped
1/4 cup aged balsamic vinegar
Salt and pepper

1. In a large skillet, heat the butter, and oil add the onions and thyme, and saute until the onions begin to turn translucent. Add the sugar, salt, and pepper. Cook until the onions are caramelized.

2. Add the pluots, and continue to cook, until the mixture is jam-like.

3. Add the vinegar, stir to blend. Cool, cover and refrigerate for up to 1 month.

Pluot Crumble

Serves 6

4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar

1. Preheat oven to 350*F, coat the inside of a 9×13 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.

2. Transfer the pluots to the prepared pan.

3. In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.

4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.

5. Serve the crumble with vanilla ice cream.

Hot Lemon Pudding Cake

Serves 6

4 large eggs, separated grated zest of one Meyer lemon
1/3 cup Meyer 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. 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.

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 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

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.

2. 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.

3. 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.

4. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

5. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

Chicken Piccata

Serves 6

6 boneless, skinless chicken breasts (about 2 pounds), rinsed, dried thoroughly, and pounded to even thickness 
Salt and ground black pepper
½ cup unbleached all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small shallot, minced 
1 small garlic clove, minced 
1 cup chicken broth
1/4 to 1/3 cup fresh Meyer Lemon juice
2 tablespoons small capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
Lemon slices for garnish

1. Sprinkle both sides of chicken generously with salt and pepper. Put the flour into a shallow plate and dredge the chicken on both sides.
2. In a large skillet over medium-high heat melt the 2 tablespoons of butter with the olive oil, saute the chicken a few pieces at a time, until they are browned on each side, removing them to a plate. 
3. Add the shallot and garlic to the skillet, and sauté for 30 seconds until they are fragrant. Add the broth and lemon juice and simmer for 2 to 3 minutes.
4. Add the capers, butter, and parsley, and bring to a boil.  Add the chicken back to the pan, and simmer for 2 minutes to heat through.
5. Serve the chicken garnished with lemon slices, and serve with pasta, risotto, or roasted vegetables.   

My Favorite Lemon Bundt

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice (about 4 lemons)

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla and lemon zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.    Allow to cool.
7.   Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing
1 1/2 cups confectioners’ sugar
3 tablespoons melted unsalted butter
2 to 3 tablespoons fresh lemon juice

1. Whisk the lemon juice and butter into the sugar and drizzle over the cooled cake.

Pluot and Tomato Salad

Serves 6

2 flavor rosa pluots, pitted, and thinly sliced
1/2-pound Cherokee tomatoes, cored and thinly sliced
3 torpedo onion, finely chopped
1 cucumber, peeled, seeded, and thinly sliced
1 ball fresh mozzarella, torn into bite sized pieces
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
10 basil leaves, thinly sliced
Salt and pepper

1. In a salad bowl, combine the nectarines, tomatoes, scallions, cucumber, and mozzarella.
2. In a small bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
3. Just before serving, pour over the salad, and toss to coat.

Pizza Pie Potatoes

Serves 6

1 pound Carla rosa potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1-pound Cherokee tomatoes, thinly sliced
One ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
4. Thinly sliced the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

BLT Salad

Serves 4 to 6

One head Salanova, washed and spun dry
2 -3 Cherokee tomatoes, cored, and sliced ½-inch thick
Salt and pepper
1 cup mayonnaise
1 garlic clove, minced
1 teaspoon lemon juice
1 teaspoon Dijon mustard
8 strips thick cut bacon, cooked crisp and crumbled

1. Arrange the lettuce on a serving platter, and cover with the sliced tomatoes. Season with salt and pepper.
2. In a bowl, whisk together the mayonnaise, garlic, lemon juice, mustard, and chives.
3. Drizzle over the tomatoes, and sprinkle with the bacon crumbles.

Roasted Beet Salad with Burrata

Serves 4 to 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
1 head 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 buratta 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, sauté the garlic and pepper for 30 seconds until fragrant. Add the greens, and sauté 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.

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. 

Sicilian Green Bean and Potato Salad

Serves 4

1 pound Carla rosa potatoes, scrubbed
1/2-pound blue lake green beans, cut into 1-inch pieces
1/3 cup olive oil
2 garlic cloves, thinly sliced
½ cup thinly sliced torpedo onion, using the white and tender green parts
1/3 cup Kalamata olives, very coarsely chopped
1/4 cup finely sliced basil
3 tablespoons Meyer lemon juice
Salt and pepper

1. Put the potatoes into a saucepan, cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 20 t0 25 minutes, until tender, adding the beans for the last 2 or 3 minutes. Drain well and cut the potatoes into bite sized pieces. Transfer to a salad bowl.
2. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat.
3. Transfer the oil, garlic, and olives into the salad bowl with the potatoes and beans. Add the basil, and lemon juice, season with salt and pepper. Toss together and serve warm.

French Potato Salad

Serves 4 to 6

1 pound Carla rosa potatoes, scrubbed
1/2 cup finely chopped torpedo onion
1/4 cup julienned Easter egg radish
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup finely chopped basil
Salt and pepper

1. Put the potatoes into water to cover, bring to a boil, and simmer for 30 minutes until tender.
2. Cool the potatoes for 20 minutes, then cut into bite sized pieces.
3. Add the onion and radish to the bowl.
4. In a small bowl, whisk together the vinegar, mustard, oil, and basil. Season with salt and pepper and pour over the warm potatoes and toss to coat. Serve at room temperature.

Dilly Potato Salad

Serves 4 to 6

1 pound Carla rosa potatoes, scrubbed
1/3 cup finely chopped torpedo onion
2 ribs celery, finely chopped
2 teaspoons white vinegar
Salt and pepper
½ cup mayonnaise
1 teaspoon grated Meyer lemon zest
1 tablespoon lemon juice
¼ cup finely chopped dill
Salt and pepper

1. Put the potatoes into water to cover and bring to a boil. Cook the potatoes until they are tender when pierced with the tip of a paring knife, about 25 minutes.
2. Drain the potatoes, and cool completely.
3. When the potatoes are cooled, cut them into bite sized pieces, add the onion, celery, vinegar, salt, and pepper.
4. In a small bowl, whisk together the mayonnaise, zest, lemon juice, and dill.
5. Dress the potatoes with the dressing, season with salt and pepper and serve. (or refrigerate for up to 24 hours)

Green Beans Nicoise

Serves 4 

1/2-pound green beans, ends snipped, and cut into 1-inch pieces
Salt and pepper
3 tablespoons Meyer lemon juice
1 garlic clove, minced
2 tablespoons finely chopped chives
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/4 cup pitted, chopped Kalamata olives for garnish

1. Bring 4 quarts of salted water to a boil, and simmer the beans for 3 to 4 minutes, until crisp-tender.
2. Drain and toss with salt and pepper.
3. In a bowl, whisk together the juice, garlic, chives, mustard, and oil. Season with salt and pepper.
4. Toss the beans with the dressing, and garnish with the olives. Serve warm or at room temperature.

Layered Salad with Chipotle Ranch

Serves 4 to 6

One head Salanova, washed, spun dry and chopped
2 Cherokee tomatoes, cored and thinly sliced
1 cucumber, peeled, seeded, and chopped
½ cup thinly sliced torpedo onions
1 cup thinly sliced Easter egg radishes
1 cups mayonnaise (low fat ok)
1/4 cup milk (low fat ok)
2 tablespoons honey
2 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
2 teaspoons orange juice
Grated zest of one orange
Grated zest of one lemon
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
1 cup crumbled Cotija cheese

1. In a salad bowl, layer the Salanova, tomatoes, cucumber, onions, and radishes.
2. In a mixing bowl, whisk together the remaining ingredients. Pour the dressing over the salad, and top with crumbled Cotija cheese.
3. Cover and refrigerate for up to 24 hours. When ready to serve, toss the salad, and serve.

Pasta with Radishes

Serves 4

6 ounces bucatini, or spaghetti, cooked 2 minutes short of al dente saving some pasta water
1 bunch Easter egg radishes
4 strips thick cut bacon, chopped 
3 tablespoons olive oil
1/3 cup freshly grated Pecorino Romano

1. Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup.
2. Measure out 3 cups of packed radish greens and coarsely chop.
3. In a very large sauté pan over high heat for 3 minutes, until the fat is rendered, and the bacon is soft, not crispy.
4. Add the oil, chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.
5. Drain the pasta; add to the pan and cook for 2 minutes. Toss with half the cheese, lots of coarsely cracked black pepper, and salt. Sprinkle with the remaining cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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