Farmer’s Market Box July 4th, 2024

July 4, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Sugar Snap Pea and Corn Sauté with Honey Dijon Bacon Glaze

Serves 8
8 strips thick cut bacon, cut into ½-inch dice
1 cup finely chopped torpedo onion
½ pound sugar snap peas, ends trimmed
2 cups corn, cut from the cob
2 hon tablespoons honey
1/4 cup Dijon mustard
Salt and pepper
  1. In a large skillet cook the bacon until crisp. Remove the bacon from the pan and add the onions. Sauté the onions, until they begin to turn golden brown.
  2. Add the peas and corn and toss to coat. Cook the peas for 3 to 4 minutes, until they are bright green.
  3. Add the honey and mustard to the sauté pan and toss to coat. Season the peas and corn with salt and pepper. Add the crispy bacon and sauté another minute. Serve warm.

Summer Squash Succotash

Serves 4 to 6
2 tablespoons unsalted butter
1/2 cup finely chopped torpedo onion
3 cups 1/2-inch diced summer squash or zucchini
2 ears corn, removed from the cob
1/4 cup finely chopped dill (or basil, or sage)
Salt and pepper
  1. In a large skillet, heat the butter, add the onion, and sauté for 3 minutes until the onion begins to soften.
  2. Add the squash and corn, and sauté another 6 to 7 minutes, until any liquid in the pan has evaporated.
  3. Add the dill, salt, and pepper, and cook another minute, and serve warm.
  4. The dish can be made ahead, and then reheated.

Chipotle Corn Dip with Tortilla Chips

Serves 6
2 tablespoons unsalted butter
2 cups fresh corn kernels, cut off the cob 
2 cloves garlic, minced
2 chipotle chilies in adobo, finely chopped
1/2 cup mayonnaise
1/2 cup crumbled cotija cheese, plus more for garnish
1 cup shredded sharp cheddar cheese
4 ounces cream cheese, softened
2 tablespoons chopped cilantro or Italian parsley
½ cup finely chopped torpedo onion using the white and tender green parts
½ teaspoon salt, plus more to taste
2 teaspoons lime juice
Plain salted tortilla chips for dipping
  1. In a skillet, heat the butter, add the corn, garlic, and chipotle, and sauté until the garlic is fragrant, about 3 minutes.
  2. Add the mayonnaise, cheeses, and cream cheese, and stir until the cream cheese is melted.
  3. Stir in the cilantro or parsley, scallions, salt, and lime juice. Season with salt, pepper, and more chipotle if desired. At this point you can cool, cover, and refrigerate the dip. Reheat on the stove top or in a 350-degree oven for 20 to 30 minutes.
  4. Serve the dip warm with tortilla chips.

Savory Plum Tart

Serves 6
2 tablespoons unsalted butter
4 torpedo onions, thinly sliced using only the red part
1/2 teaspoon sugar
Salt and pepper
One sheet puff pastry defrosted and kept cold
One 5.2-ounce Boursin herb and garlic cheese, softened
3 Yummy rosa plums, pitted and thinly sliced
Aged balsamic vinegar
  1. In a skillet, heat the butter, and sauté the onions with the sugar until they begin to turn golden. Season with salt and pepper and allow to cool.
  2. Preheat the oven to 400 degrees and line a baking sheet with parchment or silicone.
  3. Roll out the puff pastry into a 12×16-inch rectangle and transfer to the baking sheet. Prick the pastry all over with the tines of a fork.
  4. Spread the Boursin cheese evenly over the puff pastry.
  5. Top with the sauteed onions, and then the plums.
  6. Bake for 15 to 20 minutes until the pastry is golden brown.
  7. Allow to rest for 5 minutes before cutting into squares and drizzling with balsamic vinegar.

Yummy Rosa Plum Crumble

Serves 6
1-pound Yummy Rosa plums pitted, and cut into wedges
1/4 cup sugar 
3 tablespoons orange juice
2 cups all-purpose flour 
1/3 cup butter at room temperature, cut into cubes
1/3 cup firmly packed brown sugar
  1. Preheat the oven to 350 degrees.
  2. Put the plums, sugar, and orange juice into a 10-inch pie plate and toss to coat the ingredients.
  3. In a mixing bowl, combine the flour, butter, and sugar, cutting the butter into the dry ingredients until they resemble crumbs.
  4. Sprinkle evenly over the fruit, and bake for 40 to 50 minutes, until the crumble is golden brown, and the fruit is bubbling. Allow to rest for at least 10 minutes before serving.

Pork and Yummy Rosa Plum Sauté

Serves 4 to 6
2 tablespoons olive oil
4 medium bone-in center-cut pork chops (about 1 3/4 pounds total)
Salt and freshly ground black pepper
1 torpedo onion, finely chopped using the white/red and tender green parts
1-pound Yummy Rosa plums (about 4), pitted and cut into 1/2-inch-thick wedges
1 tablespoon balsamic vinegar
1 tablespoon tamari or soy sauce
1 tablespoon packed light or dark brown sugar, plus more as needed
1 tablespoon unsalted butter
1/4 cup thinly sliced fresh basil leaves
  1. Preheat the oven to 400°F.
  2. Heat the oil in an oven-safe skillet or cast-iron skillet over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with salt and pepper. Add the pork to the pan and sear undisturbed until golden-brown on the bottom, 5 to 6 minutes. Transfer to a large plate.
  3. Reduce the heat to medium, add the onion, season with salt, and cook, stirring occasionally, until tender, about 1 minute.
  4. Remove from the heat. Add the plums, vinegar, tamari, or soy sauce, and 1 tablespoon brown sugar and stir to combine. Place the pork chops browned side up over the plums and add any juices accumulated on the plate.
  5. Roast until the pork registers 150°F on an instant-read thermometer inserted into the thickest part of each chop, 6 to 10 minutes depending on the thickness of the chops.
  6. Transfer the pork chops to serving plates. Add the butter to the pan and stir until fully melted. Taste the sauce and season with more sugar and salt as needed. Sprinkle with the basil and serve the plum sauce over the pork chops.

Roasted Eggplant Rollatini

Serves 6
For the Eggplant
One purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch sliced
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 torpedo onion
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 sauté 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.

Do-AheadThe sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.

8-ounces smoked Scamorza 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.

Grilled Eggplant Dip

Serves 4 to 6
1/2-pound eggplant, trimmed and sliced lengthwise into 1/2-inch-thick slices
1 tablespoons extra-virgin olive oil; more for brushing 
salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoons za’atar
Paprika for garnish
Pita chips for serving
  1. Prepare a medium-high gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
  2. Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
  3. Put the eggplant in a food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining tablespoon oil, and 1/2 teaspoon salt. Pulse until well combined; there should be small pieces of eggplant visible.
  4. Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of paprika and pita chips.

Eggplant Meatballs

Serves 6
1/4 cup extra virgin olive oil
1 large eggplant, stem end trimmed, and cut in half (about 1 pound)
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs 
  1. Preheat the oven to 350 degrees and line a baking sheet with a silicone baking liner, parchment, or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 20 to 30 minutes until the flesh is completely tender.
  2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board.  Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley, and pepper.
  3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
  4. Pour enough vegetable oil into a large sauté or skillet to reach a depth of 1-inch and heat to 375 degrees.
  5. Fry the polpette until golden brown, turning them frequently.
  6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The meatballs can be added to marinara sauce or served plain as an appetizer.
  7. Cook’s Note:  If you would prefer to make these into fritters, form them into 1/2-inch-thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.

Roasted Vegetables with Chicken Provencal

Serves 6
2 torpedo onions sliced 1/2-inch thick
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
6 chicken breasts, skin and bones removed 
2 cups eggplant, cut into 1/2-inch chunks
2 cups summer squash, trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
6 slices Gruyere or imported Swiss cheese
1/3 cup grated Parmigiano Reggiano
  1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
  2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
  3. Roast, for 20 minutes, stir in the parsley and basil.
  4. Season the chicken with salt and pepper, and arrange on the vegetables, cover with the cheeses, and roast for another 15 to 20 minutes, until the chicken is cooked through (165 degrees on an instant read meat thermometer) the cheese is golden brown, and the vegetables begin to color and are tender.

Sicilian Greens

Serves 4
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 black kale, 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 kale, sauté until 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.

Caramelized Onion Kale Bread Pudding

Serves 4 to 6
Instead of potatoes, this bread pudding is dynamite served with grilled meats. 
2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 bunch torpedo onions, thinly sliced, using the red and tender green parts
2 garlic cloves, minced
2 teaspoons sugar
1 bunch black kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano 
  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. Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
  3. In a large skillet, heat the butter, and sauté the onions, garlic and sugar until the onions begin to caramelize.
  4. Add the kale, and sauté until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
  5. In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
  6. Transfer to the prepared dish.
  7. Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown. Allow the pudding to rest for 10 minutes before serving.
  8. Variation:  Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.

Layered Salad with Chipotle Ranch Dressing

Serves 8
1 1/2 cups mayonnaise (low fat OK)
¼ 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
½ teaspoon ground cumin
1 teaspoon dried oregano
¼ cup chopped fresh cilantro or Italian parsley
2 heads Salanova, washed, spun dry and chopped
2 cups corn kernels, removed from the cob
2 cups orange carrots cut into matchsticks 
2 cups thinly sliced zucchini
1 cup thinly sliced ninja radishes
1 cup sugar snap peas, ends trimmed and sliced in half lengthwise
2 torpedo onions, finely chopped using the white and tender green parts
1 ½ cups crumbled cotija cheese for garnish
  1. In a mixing bowl, whisk together the dressing ingredients, cover, and refrigerate. If you want to make this in the food processor, you won’t need to mince the chipotles, just add everything to the work bowl and process until smooth.
  2. Do-Ahead:   At this point, refrigerate the dressing and cilantro for at least 4 hours or up to 3 days.
  3. In a large salad bowl, arrange the salad greens, corn, carrots, zucchini, radishes, sugar snap peas, and onions. Sprinkle with the cheese, seal the salad with the dressing, cover and with plastic wrap, and refrigerate until ready to serve. Toss the salad, adding more dressing as needed.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4
1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 tablespoons maple syrup
2 scallions, finely chopped
  1. Preheat the oven to 400 degrees. Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
  2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
  3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.

Japanese Sweet Potato Hash

Serves 4
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
  2. Melt the butter and olive oil in a large skillet over medium-high heat.
  3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
  4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
  5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
  6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
  7. Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

Mexican Hot Chocolate Cupcakes with Cinnamon Buttercream

Makes 24 
2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cups unbleached all-purpose flour
3/4 cup Dutch-process unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
1 cup boiling water
  1. Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil, and vanilla, until blended.
  2. Combine the flour, cocoa, baking powder, salt, and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together.
  3. Very slowly, add the boiling water, and blend until the mixture is smooth.
  4. Ladle or scoop the batter into the cupcake tins, filling ¾ full. Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean.
  5. Cool the cupcakes in their pans on wire racks until cooled.
  6. Do-Ahead:  At this point, the cupcakes can be kept covered at room temperature for up to 2 days, or frozen for 6 weeks. Defrost and ice with the cinnamon buttercream frosting.
Cinnamon Buttercream Frosting
Makes enough to frost two 9-inch layers or 24 cupcakes

4 ½ cups confectioner’s sugar
1 cup (2 sticks) unsalted butter at room temperature
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
2 tablespoons milk
Chocolate curls for garnishing cupcakes
  1. In the bowl of an electric mixer, stir the sugar, to aerate it.
  2. Add the butter, vanilla, cinnamon and 1 tablespoon milk, and beat on high speed until the frosting is spreading consistency.
  3. If the frosting is stiff, add a few more drops of milk, beating after each addition. Frost the cooled cupcakes and garnish with chocolate curls or chocolate espresso beans.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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