Farmer’s Market Box June 27th, 2024
This week’s local produce and featured farms:
- Tomatoes Heirloom Cherokee – Tutti Frutti Farm
- Nagami Kumquats – Schaner Farms
- Sunburst Squash – Beylik Family Farms
- Spinach Bunched – Tamai Family Farms
- Root Purple Kohlrabi – JR Organics
- Leeks – Milliken Family Farms
- Rainbow Bunch Carrots – Milliken Family Farms
- Italian Eggplant – Fresno Evergreen
- Herbs Basil – Her Produce
- Yellow Peaches – Regier Family Farms
- Carola Potatoes – Weiser Family Farms
Farmer’s Market Box Recipes
Stuffed Tomatoes
Serves 4
2 cups fresh breadcrumbs 1/2 cup grated Parmigiano Reggiano or Pecorino Romano 1/4 cup finely chopped basil 2 tablespoons finely chopped Italian parsley 1 garlic clove, minced 1/4 cup extra virgin olive oil 1-pound Cherokee heirloom tomatoes, cut in half horizontally Salt and pepper Water
- In a bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic.
- Film the bottom of a large skillet with some of the oil, and place the tomatoes cut side up. Season liberally with salt and pepper.
- Mound the breadcrumb mixture onto the cut side of the tomatoes, and drizzle with the remaining oil.
- Cook over medium high heat, until the tomatoes begin to sizzle a bit, maybe 3 to 5 minutes. Add 1/4 cup of water to the skillet, cover and simmer gently on medium heat for 20 minutes.
- Remove the cover, and ladle some of the juices over the breadcrumbs, turn up the heat to medium high and cook another 10 minutes, until the tomatoes are soft and tender.
- Serve the tomatoes warm or at room temperature.
Panzanella Salad
Serves 6
1/2-pound cucumbers, scrubbed, seeded, and finely diced (about 2 cups) 2 cups chopped heirloom Cherokee tomatoes 4 cups diced stale bread ¼ cup finely chopped red onion 1/2 cup pitted, chopped Kalamata olives 1 cup crumbled Feta 1/2 cup red wine vinegar 2 garlic cloves, minced 1 teaspoon sugar 1/4 cup thinly sliced basil 2/3 cup extra virgin olive oil
- In a large salad bowl, combine the cumbers, bread, onions tomatoes, olives, and Feta.
- In a small bowl, whisk together the vinegar, garlic, sugar, basil, and olive oil.
- Pour over the salad, toss to coat, and let sit at room temperature for at least 2 hours before serving at room temperature.
Slow Roasted Pork Shoulder with Kumquats and Chilies
Serves 6 to 8
1 6-pound boneless pork shoulder 1/4 cup salt 1 Tbs. ground coriander 1 Tbs. paprika 1 Tbs. sugar 1 cup thinly sliced kumquats 10 garlic cloves, thinly sliced 4 jalapeños, thinly sliced into rounds 2 onions, sliced into 1/2-inch rounds 4 cups chicken broth
- Heat the oven to 300ºF. Make a series of 1-inch incisions on both sides of the shoulder (there should be about 15 per side).
- Combine the salt, coriander, paprika, and sugar in a small bowl and use it to evenly season the pork, making sure to include the inside cavity where the bone was.
- Work the kumquats, garlic, and jalapeños into the center cavity and the incisions, massaging in the seasonings as you go.
- Evenly cover the bottom of a large shallow roasting pan with the sliced onions. Put the shoulder on the onions and transfer to the oven. Roast, basting the pork with the fat and juices that collect in the pan, until the meat is very tender and caramelized, about 1-1/2 hours.
- Reduce the oven temperature to 275ºF, add 4 cups of broth to the pan, and cover the pork with foil. Bake for 7 more hours, until the pork is fork tender.
- Remove the pork from the pan, cover with aluminum foil, and pour all the pan juices and scrapings into a saucepan. Skim the fat from the top and simmer over medium heat to reduce the liquid by half.
- Serve the pork on a platter (it will be very tender and will likely pull apart into pieces) with the reduced sauce poured over the top.
Purple Kohlrabi Slaw
Serves 6
1 purple kohlrabi, peeled and shredded 4 rainbow carrots, scraped and cut into matchsticks 1 leek, thinly sliced, using the white part 2 cups spinach leaves, washed, spun dry and chopped 1/3 cup extra virgin olive oil 3 tablespoons fresh orange juice 1 tablespoon red wine vinegar 2 teaspoons honey 2 teaspoons Dijon mustard salt and fresh ground black pepper, to taste
- In a large salad bowl, combine the vegetables.
- In a smaller bowl, whisk together the oil, juice, vinegar, honey, and Dijon mustard. Season with salt and pepper.
- Dress the slaw and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours.
Sweet and Sour Purple Kohlrabi
Serves 4
4 slices thick cut bacon, cut into 1/2-inch dice 1 cup sliced leek, using the white and tender green parts 2 cups kohlrabi, peeled, and thinly sliced 1/4 cup dark brown sugar 2 tablespoons red-wine vinegar Salt and freshly ground black pepper
- In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered, and the bacon is crisp, 3 to 4 minutes.
- Add the leek and cook, stirring frequently, until soft and lightly colored, about 3 minutes.
- Add the kohlrabi and cook, stirring regularly, until just wilted, about 5 minutes.
- Add the brown sugar and vinegar, stir well, and let cook until the kohlrabi is wilted but still has a bit of crunch left to it, about 5 minutes.
- Season with salt and several grinds of pepper. Adjust the acidity or sweetness with a touch mor
Sunburst Squash and Spinach Gratin
Serves 4
2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 leek, thinly sliced, using the white and tender green parts 2 garlic cloves, minced 1 bunch spinach, washed, spun dry, tough stems removed, and chopped 2 cups sunburst squash, quartered and chopped One 5.3-ounce container Boursin cheese ½ cup heavy cream ¼ cup finely chopped basil Salt and pepper ½ cup shredded Gruyere cheese
- Preheat the oven to 350 degrees and coat the inside of a 9-inch gratin dish with non-stick cooking spray.
- In a large skillet, heat the butter and oil, sauté the leek and garlic, until they are softened, about 3 minutes.
- Add the spinach, and sauté till wilted.
- Add the squash and sauté for 3 to 4 minutes. Season with salt and pepper.
- Add the Boursin and cream and stir until the Boursin is melted. Stir in the basil, and transfer to the prepared pan. Sprinkle with the Gruyere, and bake for 20 to 25 minutes until bubbling, and the cheese is golden brown.
Rainbow Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded 1/2 cup finely chopped torpedo onions, using the red and tender green parts 3 tangerines, peeled, separated into segments, and chopped 3 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- In a bowl, combine the carrots, scallions, and tangerines.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the carrots and toss to coat.
- The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
Breaded Roasted Potatoes
Serves 6
1 pound Carola potatoes, scrubbed 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/4 cup plus 2 tablespoons olive oil 2/3 cup fine dry breadcrumbs 2/3 cup freshly grated Parmesan cheese 2 to 3 ripe Cherokee tomatoes, thinly sliced 1 large red onion, thinly sliced and separated into rings 2 teaspoons dried oregano
- Preheat the oven to 400°F. Coat a 13 x 9-inch casserole dish with olive oil or nonstick cooking spray.
- Cut the potatoes into 1/2-inch-thick wedges and put in a large bowl. Sprinkle with the salt and pepper, add 1/4 cup of the olive oil, and toss to coat.
- In another large bowl, combine the breadcrumbs and cheese, then toss the potatoes in the crumb mixture until well coated. Transfer to the prepared dish.
- Top the potatoes with the sliced tomatoes and onion rings. Sprinkle evenly with oregano and the remaining 2 tablespoons of olive oil. Bake, uncovered, for 15 minutes, reduce the oven temperature to 350°F, and continue baking until the potatoes are browned and tender, about another 50 minutes. Remove from the oven and let rest for 10 minutes before serving.
Loaded Carola Potatoes
Serves 4
Carola potatoes are low starch potatoes, I’ve given measurements, but be careful, sometimes the potatoes will need a bit more butter, or sour cream to achieve a nice consistency.
One pound Carola potatoes, scrubbed, peeled if desired 1/4 cup unsalted butter 1/4 cup sour cream 1/2 cup grated sharp cheddar cheese 1/4 cup finely chopped red torpedo onion using the green part only Salt and pepper
- Put the potatoes into water to cover, bring to a boil, and simmer for 20 to 25 minutes until tender.
- Drain thoroughly.
- Add the butter and sour cream, and mash the potatoes, a few lumps are OK.
- Fold in the cheddar cheese, and onion, season with salt and pepper and serve.
Sunburst Squash Bread Pudding Casserole
Serves 4 to 6
2 tablespoons unsalted butter 1/2 cup finely chopped onion 2 garlic cloves, minced 1 pound sunburst squash, ends trimmed and thinly sliced 1/4 cup finely chopped basil (you can sub in oregano, sage, or tarragon here) salt and pepper 6 large eggs, beaten 1 cup heavy cream Few drops of Tabasco 6 cups bread cubes (crusts removed) 1/2 cup cubed Gruyere cheese 1/3 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, heat the butter, sauté the onion and garlic for 2 to 3 minutes until the onion is softened.
- Add the squash and basil, and sauté until the liquid in the pan has evaporated. Season with salt and pepper. Cool the mixture.
- In a bowl, whisk together the eggs, cream, and Tabasco. Add the cooled vegetables, bread cubes and cheese cubes. Stir to combine pressing the bread into liquid to soak it through. Turn the mixture into the prepared pan, and sprinkle with the Parmigiano Reggiano. (At this point, the casserole can be cooled, covered, and refrigerated for up to 24 hours—remove from the fridge 1 hour before baking to get to room temperature)
- Bake the casserole for 30 minutes or until the top is golden brown and the casserole is bubbling. Allow to rest for 5 minutes before serving.
Pasta Alla Norma
Serves 6
1-pound penne or farfalle, cooked 3 minutes short of al dente 1/4 cup extra virgin olive oil 2 garlic cloves, minced Pinch red pepper flakes 1/2 cup finely chopped onion 1 eggplant, stem end removed, and cut into 1-inch cubes One 28-ounce can crushed tomatoes and their juice 1/4 cup finely chopped basil 2 tablespoons finely chopped Italian parsley Salt and pepper 1 cup crumbled ricotta Salata
- In a large skillet, heat the oil, sauté the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften.
- Add the eggplant and cook until the eggplant is golden brown.
- Add the tomatoes and bring to a boil. Simmer for 10 minutes.
- Add basil and parsley. Season with salt and pepper.
- Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
- Serve garnished with the remaining ricotta.
Moussaka
Serves 6 to 8
A few steps are involved in this delicious meal, pair with salad and red wine vinaigrette and crusty bread for a comforting dinner.
1-pound Italian eggplant, cut into 1/2-inch rounds 1/2 cup extra virgin olive oil Salt and pepper 1 cup chopped yellow onion 3 garlic cloves, chopped 2 teaspoons dried oregano ½ teaspoon ground cinnamon 2 pounds ground lamb 1 28-ounce can tomato puree 2 tablespoons red wine vinegar ¼ cup Italian parsley, minced ½ cups dry white wine Salt and pepper
- Preheat the broiler or grill for 10 minutes. Lay the eggplant onto a foil lined baking sheet, brush the eggplant slices with some of the oil, sprinkle with salt and pepper, and grill/broil until they are golden on one side. Cool.
- In a Dutch oven, heat 2 tablespoons of the oil, and sauté the onion, garlic, oregano, and cinnamon for 2 to 3 minutes to soften the onion.
- Add the lamb, and sauté breaking up any large pieces, until the lamb is no longer pink. Remove any excess fat from the pan.
- Add the tomatoes, vinegar, parsley, and wine, season with salt and pepper and simmer for 45 minutes until thickened.
For the Bechamel 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups milk 1/8 teaspoon ground nutmeg Salt and pepper 2 large eggs, beaten 3 cups Kefalotyri or Pecorino Romano cheese 1 cup fresh breadcrumbs
- In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese.
- Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
- Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
- Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.
Sweet Corn Bread with Roasted Peaches and Maple Bourbon Sauce
Serves 6
For the Cornbread 1/2 cup unsalted butter, softened 2 cups all-purpose flour 1/2 cup fine yellow cornmeal 2 teaspoon baking powder 3/4 teaspoon salt 1 cup granulated sugar 3 large eggs, at room temperature 1/2 cup heavy cream 1/2 cup whole milk 1/2 cup sour cream 1 cup corn cut from the cob
- Preheat the oven and heat the oven to 375°F. Coat a 9-inch square baking dish with non-stick cooking spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
- 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.
- 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. Fold in the corn
- Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
- Pour the batter into the prepared baking dish.
- 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 Peaches 4 firm peaches (you can sub in any stone fruit you have on hand), halved, and pitted 2 tsp. raw sugar
- Preheat the oven to 400 degrees.
- Dip the cut sides of the peaches into the raw sugar and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
- Roast for 15 to 20 minutes, until the peaches are soft. Cut the peaches in half and keep warm.
For the Maple Bourbon Sauce 1/4 cup unsalted butter 1/2 cup packed brown sugar 1/4 cup maple syrup 1/4 cup Bourbon Vanilla ice cream for serving
- In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts.
- Add the maple syrup and bring to a boil. Simmer for 5 minutes, to reduce the sauce.
- Add the bourbon and continue to cook for another 5 minutes. Serve warm.
To serve: Cut the cornbread into squares. Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream. Ladle some of the sauce over the peaches and ice cream. Serve warm.
Pan Roasted Chicken and Peaches
Serves 4
1 pound firm peaches 1-pound boneless, skinless chicken thighs, cut into 1-inch strips 1/4 cup extra-virgin olive oil 1/4 cup ruby port 2 tablespoons chopped fresh basil 2 garlic cloves, minced 1 (1-inch) piece fresh ginger root, grated Salt and freshly ground black pepper
- Preheat the oven to 400 degrees and toss together the ingredients in a 13-by-9-inch baking dish.
- Roast for 20 to 25 minutes, turning once during the cooking time, until the chicken is cooked through, and the peaches are softened.
- Serve over rice, or polenta.
Peach Streusel Muffins
Makes 1 dozen
1/4 cup butter or margarine, softened 1/3 cup sugar 1 large egg 2 1/3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk 1 teaspoon vanilla paste or extract 3 peaches, peeled, pitted, and chopped 1/4 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 2 1/2 tablespoons chilled butter or margarine
- Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
- Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
- Add egg, beating until blended.
- Combine 2 1/3 cups flour, baking powder, and salt.
- Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
- Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
- Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
- Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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