Farmer’s Market Box July 11th, 2024
This week’s local produce and featured farms:
- Heirloom Mix Tomatoes – Tutti Frutti Farm
- Carola Potatoes – Weiser Family Farms
- Eight ball Green Squash – JR Organics
- Torpedo Onions – Weiser Family Farms
- Fennel – Milliken Family Farms
- Herbs Arugula – Tamai Family Farms
- Yellow Wax Beans – JR Organics
- Stone fruit Apricots – Scott Farms
- Orange bunched Carrots – Schaner Farms
- Valencia Oranges – Polito Family Farms
- Bonny Melon – Weiser Family Farms
Farmer’s Market Box Recipes
Bonny Melon and Prosciutto Salad
Serves 4 to 6
One melon peeled, seeded, and thinly sliced 6 thin slices Prosciutto di Parma cut into julienne 6 mint leaves thinly sliced 2 tablespoons lime juice 3 tablespoons extra virgin olive oil Freshly ground black pepper
- Arrange the cantaloupe on a serving platter.
- Sprinkle the prosciutto and mint over the cantaloupe.
- Drizzle with the lime juice and oil.
- Grind pepper over the salad and serve at room temperature.
Melon Agua Fresca
Serves 4 to 6
3 cups fresh melon, seeds removed and roughly chopped 1 1/2 cups water 4 to 6 tablespoons granulated sugar (to taste) 1 lime, cut into quarters (optional) Tajin seasoning (optional)
- Place all ingredients in a blender and process until smooth.
- Fill a glass with ice, rub the rim of a glass with the lime, then dip into the Tajin. Serve the Acqua Fresca over the ice.
Tomato and Chickpea Salad
Serves 4 to 6
1 cup pearlized farro ⅓ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 garlic clove, minced ½ teaspoon dried oregano Salt and pepper 3 medium tomatoes, cored, seeded and diced into ½-inch pieces 1(15-ounce) can chickpeas, rinsed and drained ½ cup pitted Kalamata olives ¼ cup chopped Italian parsley ¼ cup minced torpedo onion, using the white/red and tender green parts 2 tablespoons (drained) capers, coarsely chopped if large
- Bring 4 quarts of salted water to a boil, add the farro and cook until tender, about 20 minutes. Drain well, and transfer to a salad bowl.
- In a small bowl, combine ⅓ cup olive oil with the vinegar, garlic, and oregano. Whisk vigorously to combine then season to taste with salt and pepper. Drizzle some over the farro and toss to coat.
- In a large bowl, combine the tomatoes, chickpeas, olives, parsley, onion, and capers. Pour the dressing over the salad and toss well. Add the vegetables to the farro and toss again. This salad is best at room temperature. You can make it ahead of time, and refrigerate it, but make sure to take it out of the fridge at least 45 minutes to 1 hour ahead of time.
Heirloom Tomato Salad
Serves 6
One fennel bulb, wispy ends removed, and thinly sliced on a mandoline 2 torpedo onions, thinly sliced, using the white/red and tender green parts 1 pound heirloom tomatoes, thinly sliced 8 ounces fresh mozzarella or burrata sliced or torn Salt and pepper One bunch arugula, washed, spun dry and chopped 1 cup walnuts 2 garlic cloves 1/2 cup grated Parmigiano Reggiano cheese Grated zest of 1 lemon 1 tablespoon capers in brine, drained 2/3 cup extra virgin olive oil ¼ cup fresh lemon juice Salt and pepper to taste
- On a serving platter arrange the fennel, onions, tomatoes, and mozzarella. Season with salt and pepper.
- In a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers, pulsing on and off until the arugula and walnuts have broken up.
- Gradually add the oil until the mixture is blended. Stir in the lemon juice, and season with salt and pepper.
- Drizzle the vinaigrette over the salad and serve at room temperature.
Rosemary Roasted Potatoes
Serves 4 to 6
1 pound Carola potatoes, scrubbed and cut into quarters ½ cup extra virgin olive oil 2 to 3 tablespoons finely chopped rosemary Salt and pepper
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
- In a bowl, combine the potatoes, oil, rosemary, and salt, tossing to coat.
- Spread the potatoes onto the prepared baking sheet in a single layer. Roast for 15 minutes, turn the potatoes and roast another 15 to 20 until crispy and cooked through. Allow to rest for 5 minutes before serving, sprinkling with some coarse salt before serving.
Warm Potato Salad with Kielbasa
Serves 4 to 6
1 tablespoon olive oil 1/2-pound kielbasa, cut into 1/2-inch dice 1/2 cup chopped torpedo, using the white and tender green part 2 tablespoons light brown sugar 2 tablespoons Dijon mustard 1/4 cup red wine vinegar 1/2 cup chicken broth 1 pound Carola potatoes 1 teaspoon salt 1 1/2 teaspoons freshly ground black pepper 1/2 cup chopped fresh parsley for garnish
- In a medium-size skillet over medium heat, heat the olive oil, then cook the kielbasa until it renders some fat and begins to turn brown.
- Add the onions and cook, stirring, until translucent, 4 to 5 minutes.
- Stir in the brown sugar and mustard and bring to a boil, 30 to 45 seconds.
- Stir in the vinegar and bring return back to a boil.
- Stir in the broth, return to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
- Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain and, using, an oven mitt to hold the potatoes, cut them into bite-size pieces, transferring them to a large salad bowl. Sprinkle with salt and pepper.
- Pour the hot dressing over the warm potatoes, stirring gently to coat. Taste salt and pepper and add more if necessary. Garnish with the parsley and serve warm or at room temperature.
Bistro Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, scraped, tops removed and coarsely shredded ¼ cup finely chopped torpedo onions, using the white/red tender green parts 2 Valencia oranges, peel and pith removed, 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, onions, and oranges.
- 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.
Arugula Salad with Valencia Orange Vinaigrette
Serves 4
1 bunch arugula, washed and spun dry 1/3 cup orange juice 1/4 cup red wine vinegar 1 garlic clove, minced 1 tablespoon honey 2/3 cup extra virgin olive oil Salt and pepper 2 oranges, peel and pith removed, and cut into slices (1/2-inch thick) or segmented
- Put the arugula into a salad bowl.
- In a small bowl, whisk together the juice, vinegar, garlic, honey and olive oil, season with salt and pepper to taste.
- Toss the dressing with the arugula and plate the salad.
- Arrange the oranges over each serving, and drizzle with more dressing if desired, or garnish with crumbled goat, feta, or blue cheese.
- The dressing will keep covered in the refrigerator for up to 1 week.
8 Ball Zucchini Stuffed Chicken
Serves 6 to 8
8 boneless, skinless chicken breast halves pounded thin Salt and pepper 1 package Boursin, or Alouette garlic herb cheese 2 cups grated 8 ball squash ½ cup grated Parmesan cheese 1 tablespoon butter 1 tablespoon olive oil 1/2 cup dry white wine ½ cup chicken broth ½ cup heavy cream (optional---add more chicken broth is you prefer a lighter sauce)
- Season the chicken breasts with salt and pepper.
- In a medium bowl, combine the cheese, squash, and Parmesan.
- Spoon 2 tablespoons of filling onto the center of each breast and roll up to make a package. Refrigerate for 2 hours, or overnight.
- In a large skillet, heat the butter and oil over medium high heat. Add the chicken breasts and saute until browned well on all sides.
- Remove to an ovenproof dish. Pour off all but 2 tablespoons of fat from the pan.
- Add the wine and reduce to a glaze over medium heat, about 4 minutes, scraping the bottom of the skillet.
- Add the chicken broth and cream, bring to a boil.
- Return the stuffed breasts to the skillet, cover and simmer until tender, about 15 minutes. Transfer to a serving platter and keep warm. Reduce the pan juices over high heat, whisking constantly about 1 – 2 minutes. Spoon the sauce over the chicken or pass it separately.
Frittata with Artichokes, 8-ball Zucchini and Goat Cheese
Serves 6 to 8
2 tablespoons extra virgin olive oil 2 garlic cloves minced One cup frozen artichoke hearts coarsely chopped 2 cups 8 ball squash, coarsely grated Salt and pepper 8 large eggs, beaten 2 tablespoons water 1/4 cup finely chopped torpedo onion, using the white and tender green parts 1 cup crumbled goat cheese 1/4 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 350 degrees.
- In a large oven proof skillet, heat the oil, and add the garlic and swirl in the oil for 1 minute.
- Add the artichokes and squash, season with salt and pepper.
- Sauté for 2 to 3 minutes, until the vegetables begin to soften.
- Whisk the eggs with the water, onion, season with salt and pepper, and pour over the vegetable mixture in the pan.
- Sprinkle with the goat cheese and Parmigiano.
- Bake the frittata for 10 to 15 minutes until the eggs are set in the center. Remove from the oven, allow to rest for 5 minutes, before cutting into wedges.
Orzo Stuffed Eight Ball Squash
Serves 4 to 6
6 eight ball squash, scrubbed, top 3/4-inch removed 1/4 cup extra virgin olive oil 1 garlic clove, minced ¼ cup finely chopped torpedo onion, using the white/red and tender green part Inside of squash, coarsely chopped ½ cup finely chopped heirloom tomato 1 1/2 cups cooked orzo pasta, or leftover cooked long grain rice 1 tablespoon finely chopped fresh mint 1/2 cup crumbled feta cheese Salt and pepper to taste
- Using a sharp knife cut out the inside of the squash, leaving 1/4-inch all the way around. Coarsely chop the interior that has been removed and set aside.
- If the squash doesn’t sit flat, cut the bottom to stabilize it. Put the squash into a microwavable container and pour 1/2 cup of water on the bottom. Cover and cook for 3 minutes on high, until the zucchini just begins to soften. Remove from the dish and allow to cool slightly.
- Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray. Using a pastry brush, brush the insides of the zucchini with some of the olive oil.
- In a large skillet, heat the remaining oil, and sauté the garlic, and onion for 1 minute.
- Add the chopped squash, and tomatoes, and cook for 3 to 5 minutes, until the mixture begins to thicken, as the liquid from the vegetables begins to evaporate.
- Remove from the heat and put into a bowl.
- When the vegetables have cooled a bit, add the pasta or rice, mint, and feta, and stir until well combined.
- Mound the mixture into each eight-ball squash and place the squash into the prepared pan.
- Do-Ahead: At this point, the squash can be covered, and refrigerated for up to 24 hours, or bake, covered for 10 minutes, uncover, and bake for another 10 minutes. Serve warm or at room temperature.
Cook’s Note: This recipe lends itself to interpretation; if you would like to add bits of leftover seafood, or chicken, reduce the amount of orzo or rice by 1/2 cup.
Fennel and Orange Salad
Serves 4
1 bunch arugula, washed, spun dry and chopped 1 fennel bulb, wispy ends removed, and thinly sliced 3 Valancia oranges, peel and pith removed, and sliced 1/2-inch thick 1 cup oil cured pitted olives, or pitted Kalamata olives 8-ounces buratta, torn 1/2 cup red wine vinegar 1 cup extra virgin olive oil 1 teaspoon dried oregano Salt and pepper
- Line a serving platter with the arugula.
- Arrange the fennel and oranges alternately around the outside of the platter and sprinkle the olives over the fennel and oranges. Arrange the burrata in the center.
- In a mixing bowl, whisk together the vinegar, oil, and oregano. Season with salt and pepper. Drizzle the dressing over the salad and serve at room temperature.
Orange Olive Oil Cake
Makes one 9-inch cake
1 1/4 cups all-purpose flour, plus more for the pan 3/4 cup sugar 2 eggs 1/3 cup olive oil 1 teaspoon vanilla extract Juice and zest of 1 Valencia orange (about 3 tablespoons juice, 1 tablespoon zest) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
- Preheat the oven to 350 degrees F. Coat the inside of a 9-inch round cake pan with non-stick cooking spray.
- Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth.
- Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl.
- Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool for 15 minutes, dust with confectioners’ sugar and serve.
Warm Yellow Bean Salad with Bacon Vinaigrette
Serves 4
½ pound yellow wax beans, ends trimmed, and cut into 1-inch pieces 3 strips thick cut bacon cut into 1/2-inch pieces 1 garlic clove, minced 1/4 cup thinly sliced torpedo onion, using the white/red and tender green parts 2 tablespoons apple cider vinegar 1 tablespoon brown sugar 1 tablespoon Dijon mustard Salt and pepper
- Bring 4 quarts of salted water to a boil and cook the beans for 4 minutes until crisp/tender. Drain and season with salt and pepper.
- In a skillet, cook the bacon until crisp, add the garlic and onions, and cook until they are softened, about 2 minutes. Add the vinegar, sugar, and Dijon, and bring to a boil. Taste for seasoning and adjust.
- Pour over the beans and serve warm or at room temperature.
Ranch Hand Corn and Bean Salad
Serves 4 to 6
1/2-pound yellow beans, ends trimmed, cut into 1-inch pieces 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups corn cut from the cob 1/4 cup finely chopped torpedo onion, using the white/red and tender green parts 1 cup mayonnaise 1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 teaspoon fresh lemon juice 1 garlic clove, minced 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh chives 1 1/2 teaspoons chopped fresh tarragon 1 1/2 teaspoons chopped fresh basil 1 1/2 teaspoons chopped fresh oregano 1 teaspoon salt 1 teaspoon lemon pepper seasoning
- Cook the beans in boiling water until crisp-tender, about 4 minutes, and drain.
- Toss the beans in a large bowl with the salt and pepper, then add the corn [corn is raw] and onions.
- In another bowl, whisk together the mayonnaise, buttermilk, garlic, parsley, chives, tarragon, basil, oregano, salt, and lemon pepper.
- Toss the beans and corn with some of the dressing and serve. The dressing will keep in the refrigerator for up to 5 days and is delicious on baked potatoes as a dressing for pasta or potato salad, and as a dressing for study lettuce like romaine.
Small Batch Apricot Vanilla Bean Jam
Makes 2 cups
1-pound ripe apricots 2 tablespoons water Small wedge fresh lemon 1 1/4 cups granulated sugar 1 vanilla bean
- Cut the apricots in half and remove the pits. Place apricot halves and water in a large non-reactive pot. Squeeze the juice from the lemon wedge into the pot, then add the wedge itself.
- Cook over medium-high heat, stirring occasionally, until the juices begin to boil. Reduce the heat, cover, and simmer until the apricots are soft and tender, 5 to 10 minutes.
- Stir in the sugar.
- Split the vanilla beans down their length, scrape out the seeds, then add both the seeds and the pods to the pot.
- Increase the heat back up to high and bring to a rolling boil. Clip on a candy thermometer and continue to cook, while stirring, until the jam thickens and reaches about 220°F. If you don’t have a thermometer, to check for doneness, place a small plate in the freezer when you start the recipe. As the jam nears completion, place a small amount on the plate and return to the freezer. If the jam wrinkles as you nudge it, it is done.
- Carefully remove the vanilla bean pods and lemon wedge. Ladle the jam into clean 4-ounce, half-pint, or pint-sized glass jars. Cool, seal, and store in the refrigerator for up to 3 weeks or frozen up to 3 months.
Apricot Torte
Makes one 9-inch cake
¾ cup sugar ½ cup unsalted butter, softened 1 cup unbleached flour, sifted 1 teaspoon baking powder Pinch of salt 2 eggs 6 to 8 apricots, cut in half and pitted Granulated sugar
- Preheat oven to 350 degrees coat the inside of a 9-inch springform pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into the prepared pan.
- Arrange the apricot halves skin side up on top of the batter. Sprinkle lightly with sugar.
- Bake 45 to 55 minutes, or up to 1 hour, depending on your oven.
- Remove and cool completely before serving.
Recipe adapted from the New York Times
@Diane Phillips Diane Phillips Blog: Cucina Divina
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