Farmer’s Market Box July 18th , 2024
This week’s local produce and featured farms:
- Heirloom Mix Tomatoes – Tutti Frutti Farm
- Zucchini Squash – JR Organics
- Yellow Wax Beans – JR Organics
- Lettuce Salanova Mix – The Garden Of
- Chioggia Beets – Frecker Farms
- Stone fruit Yellow Nectarines – Regier Family Farms
- Stone fruit Apricots – Scott Farms
- Red Potatoes – Sage Mountain Farms
- Anaheim Chile Peppers – Tutti Frutti Farm
- Music Garlic – Windrose Farm
- Yellow Corn – First Fruit Sweet Corn
Farmer’s Market Box Recipes
Nectarine Galette
Serves 6
One pie crust measuring 12-inches across, either store bought or home made 1/2-pound nectarines, cut into wedges and pitted 1/4 cup brown sugar 1/4 cup granulated sugar 2 teaspoons cornstarch 1 teaspoon ground cinnamon 1 tablespoon lemon or orange juice 2 tablespoons butter cut into tiny pieces 1 large egg beaten Raw sugar
- Preheat the oven to 400 degrees and line a baking sheet with silicone or parchment paper.
- Roll out the dough into 1 12-inch circle and transfer to the baking sheet.
- In a bowl, combine the nectarines with the sugars, cornstarch, cinnamon and lemon or orange juice.
- Arrange the fruit onto the pastry crust, leaving a 2-inch border all the way around.
- Fold the edge of the dough up and over the nectarines, pleating the dough loosely and leaving the galette uncovered in the center. Dot with butter.
- Brush the dough with the egg, and sprinkle with the sugar.
- Bake the galette until the crust is golden brown and the nectarines are tender, 45 to 60 minutes. Transfer the baking sheet to a wire rack and let the galette cool for 20 minutes before serving. Serve with ice cream, unsweetened whipped cream, or a dollop of crème fraiche.
Grilled Nectarine and Burrata Salad
Serves 4
1/2-pound nectarines, halved and pitted Raw sugar 1/4 cup aged balsamic vinegar 1/4 cup orange juice 1/2 cup extra virgin olive oil Salt and pepper 2 heads Salanova, washed and spun dry and chopped 1 cup thinly sliced cucumbers 1 to 2 thin slices red onion 8 ounces burrata, torn
- Preheat the barbecue or a grill pan, and brush with vegetable oil.
- Dip the cut side of the nectarines into the raw sugar, and grill until the cut side is golden brown, and the nectarine is softened. Set aside.
- In a small bowl, whisk together the vinegar, orange juice, and oil. Season with salt and pepper.
- Put the greens, cucumbers, and red onion into a salad bowl, and toss to coat with the dressing.
- Plate the salad, place a nectarine onto the salad, and put the burrata onto the nectarine. Drizzle with the dressing and serve.
Corn Dip
Serves 4 to 6
2 cups corn kernels cut from the cob 2 1/2 cups shredded Pepper Jack cheese 5 scallions, thinly sliced 2 cloves garlic, minced 2/3 cup mayonnaise 1 teaspoon granulated sugar 1 tablespoon soy sauce Few drops Sriracha 1/4 teaspoon freshly ground black pepper Tortilla chips, pita chips, or crudités for serving
- 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 bowl, combine the corn, cheese, scallions, garlic, mayonnaise, sugar, soy sauce, Sriracha, and pepper. Transfer to the baking dish and bake for 20 to 25 minutes, until bubbling and golden brown.
- Serve with tortilla chips, pita chips or crudites.
Mexican Street Corn Pasta Salad
Serves 4
2 Anaheim chili peppers ½ pound farfalle pasta, cooked 2 minutes short of al dente 2 cups corn cut from the cob 1/2 cup red onion, finely chopped 1 cup carrots, finely chopped 1 orange bell pepper, cored, seeded, and finely chopped 2 tablespoons finely chopped cilantro 1 cup crumbled cotija cheese 1/2 cup sour cream 1 cup mayonnaise 2 garlic cloves 2 to 3 tablespoons lime juice Salt and pepper Cilantro sprigs for garnish
- Preheat the broiler and broil the chilies until they are blistered on all sides. Cool, slip off the skins, remove the seeds and stem end, and put in a blender or food processor.
- In a salad bowl, combine the pasta, corn, onion, carrots, Chile, cilantro and cheese.
- Add the sour cream, mayonnaise, and lime juice to the food processor, and puree with the chilies.
- Pour over the salad and toss to coat. Serve garnished with cilantro sprigs.
Anaheim Chile Breakfast Casserole
Serves 6 to 8
2 tablespoons butter 1 tablespoon vegetable oil 1/2 cup finely chopped red torpedo onion 2 Anaheim Chile peppers, seeded, cored, and finely chopped 1 cup corn removed from the cob or frozen defrosted 8 eggs 2 cups milk 1 teaspoon salt 6 shakes Tabasco 1 teaspoon dry mustard One 1-pound loaf of good quality white bread (remove the crusts, if they are tough) 1 1/2 cups shredded Monterey Jack cheese 1 1/2 cups mild cheddar cheese
- Coat the inside of a 13-by-9inch casserole dish with non-stick cooking spray.
- In a large sauté pan, heat the butter with the oil, and sauté the corn and onions together for 2 to 3 minutes, to soften the onions. Add the chiles and sauté until the chiles are softened. Set aside in a mixing bowl.
- In another bowl, whisk together the eggs, milk, salt, Tabasco, and dry mustard, until blended. Stir in the reserved corn mixture.
- Arrange a layer of bread, wedging it in to fit into the bottom of the prepared baking dish. Sprinkle with half of the cheese and pour half of the egg mixture over the bread.
- Arrange the remaining bread over the cheese, and pour the remaining egg mixture over the bread, tilting the pan, to get the batter to the bottom of the casserole dish. Sprinkle with the remaining cheese.
- Do-Ahead: Cover and refrigerate for at least 8 hours, or up to 4 days.
- When ready to bake, remove the casserole from the refrigerator 45 minutes prior to baking to come to room temperature.
- Preheat the oven to 350 degrees, and bake the casserole, uncovered for 30 to 40 minutes, or until it is puffed and golden. If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, cover and freeze for up to 1 month. Defrost in the refrigerator, cover, and bake at 325 degrees for 15 to 20 minutes until warmed through. Serve warm or at room temperature.
- Variation: For individual servings, coat the inside of twelve 4-ounce ramekins or muffin cups with non-stick cooking spray. Tear the bread into small pieces and soak it in the egg/corn mixture. Scoop into the muffin tins and top with the cheese. Bake for 15 to 20 minutes, until the strata are puffed and golden brown. Serve warm or at room temperature.
Chile Corn Dip
Serves 6
2 tablespoons unsalted butter 1/4 cup finely chopped red torpedo onion 1 clove garlic minced 1/2 teaspoon ground cumin 1 Anaheim chile, cored, seeded, and finely chopped 1/2 cup diced fresh tomato 2 ears corn removed from the cob 1 cup sour cream 1/2 cup mayonnaise 1 cup finely shredded mild cheddar cheese 1/2 cup finely shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro Fried Tortilla chips for serving
- Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and Chile, stirring, until you can smell the spices and the onion and Chile begins to soften, 2 to 3 minutes. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
- Stir in the sour cream, mayonnaise, and cheese.
- Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight. Serve the dip with tortilla chips.
Yellow Wax Bean and Tomato Salad
Serves 4 to 6
1/2-pound yellow wax beans, ends trimmed, and cut into 1-inch pieces (or left whole) 2 scallions, thinly sliced, using the white and tender green parts 2 cups chopped heirloom tomatoes 1/3 cup red wine vinegar 1/4 cup finely chopped tarragon 2 tablespoons Dijon mustard 2/3 cup extra virgin olive oil Salt and pepper
- Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 to 5 minutes until crisp/tender. Drain thoroughly and transfer to a salad bowl. Allow to cool.
- Add the onion, and tomatoes to the beans in the bowl.
- In a mixing bowl, whisk together the vinegar, tarragon, mustard, and oil. Season with salt and pepper.
- Pour over the salad and allow to marinate at room temperature for 1 hour before serving.
Yellow Wax Bean and Corn Salad
Serves 6
1/2-pound yellow wax beans, ends trimmed, and cut into 1-inch lengths 2 cups corn cut from the cob 6 strips thick cut bacon, cut into 1/2-inch strips 1/2 cup finely chopped red torpedo onion, using the red and tender green parts 2 tablespoons Dijon mustard 2 tablespoons brown sugar 2 tablespoons apple cider vinegar Salt and pepper
- Bring 4 quarts of salted water to a boil, add the beans, and cook 3 to 5 minutes, until crisp/tender.
- Drain thoroughly, add to a bowl with the corn.
- In a skillet, cook the bacon until it is crisp. Add the onion and cook for 3 minutes until translucent.
- Add the mustard, brown sugar, and vinegar, bring to a boil, and season with salt and pepper.
- Pour over the corn and beans and serve at room temperature.
Zucchini Risotto
Serves 6
For the Squash 2 tablespoons butter or extra virgin olive oil 1/4 cup finely chopped onion 1 garlic clove, minced 2 cups grated zucchini Salt and pepper
- In a skillet, heat the butter and sauté the onion and garlic for 2 to 3 minutes until the onion is softened.
- Add the zucchini, season with salt and pepper, and sauté until the zucchini loses most of its moisture. Season with salt and pepper and set aside.
- Do-Ahead: You can make this 2 to 3 days ahead of time, because the zucchini is so delicate, you add it at the last minute when you are making the risotto.
For the Rice 4 tablespoons unsalted butter 1/4 cup finely chopped shallot or onion 1 1/2 cups Vialone, Carnaroli or arborio rice 1/2 cup dry white wine (NO CHARDONNAY) 4 to 5 cups chicken or vegetable broth, simmering on the stove top Sautéed zucchini (see above) 1/2 cup grated Parmigiano Reggiano Salt and pepper
- In a wide saucepan, melt 2 tablespoons of butter, and sauté the onion for 2 to 3 minutes until the onion is softened.
- Add the rice, and toast in the butter and onion mixture.
- Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
- Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
- Continue to add the broth, at about the 20-minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
- Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano. Season with salt and pepper and serve garnished with the remaining cheese.
- INSTA-POT/Pressure cooker: reduce the broth to 3 1/2 cups and cook at high pressure for 5 minutes, quick release, then stir in the butter, squash, and Parmigiano.
- Cook’s Note: If you don’t’ want to use wine, add 1/2 cup more broth to the pot.
Zucchini and Chicken Sheet Pan Bake
Serves 6
1/2 cup extra virgin olive oil 1/4 cup Dijon mustard 1/4 cup white wine vinegar 2 garlic cloves 1 leek coarsely chopped, using the white and tender green part Salt and pepper 8 chicken breast halves, skin and bones removed 4 cups zucchini, sliced 1/2-inch thick 2 cups sliced leeks, using the white and tender green parts 1 ½ cups chopped heirloom tomatoes Salt and pepper 1/2 cup finely chopped basil 1 cup shredded Gruyere cheese
- In a food processor or blender, combine the oil, mustard, vinegar, garlic, and leek and puree until thickened. Season with salt and pepper.
- Divide the liquid in half and marinate the chicken in one half of the mixture for at least 2 hours or up to 24 hours.
- Put the remaining marinade in a zip-lock bag, add the squash, leek, and tomatoes, seasoning with salt and pepper. Refrigerate until ready to bake.
- Preheat the oven to 400 degrees, arrange the vegetables on a baking sheet lined with aluminum foil, parchment, or silicone. Top with the chicken, and drizzle with any leftover vegetable marinade. Sprinkle with the basil and cheese, bake for 20 minutes until the chicken is cooked through and registers 160 degrees on an instant read meat thermometer. Cover and let rest for 10 minutes before serving.
- Cook’s Note: You can also make this dish with thick fleshed fish substituted for the chicken; I’ve done this with salmon, or halibut or sea bass.
Salanova Lettuce Salad with Honey Garlic Dressing
Serves 4
2 heads Salanova lettuce, washed and spun dry 2 green onions, finely chopped using only the white part 1 tablespoon finely chopped music garlic 1/4 cup rice vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- Put the lettuce and onions into a salad bowl.
- In a small bowl, whisk together the garlic, vinegar, honey, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the salad greens and toss to coat. Plate the salad and serve.
Chioggia Beet and Nectarine Salad
Serves 4
One head Salanova lettuce, washed, spun dry and separated into leaves One bunch Chioggia beets, roasted (see recipe below) and cut into 1/2-inch dice 1/3 cup orange juice 1/4 cup rice vinegar 1 tablespoon Dijon mustard 2 teaspoons finely chopped shallot 2 tablespoons thinly sliced basil 3/4 cup vegetable oil (non-GMO canola, or grape seed oil) Salt and pepper 2 nectarines, pitted, and cut into wedges
To Roast the Beets One bunch Chioggia beets, scrubbed and tops removed (save for another use)
- Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad some dice is nice J)
- Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
To Assemble
- Arrange the lettuce leaves onto salad plates.
- In a small mixing bowl, whisk together the juice, vinegar, mustard, shallot, basil, and oil, until thickened. Season with salt and pepper to taste.
- Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with nectarines, and serve.
Save the Greens
Serves 4
Beets and turnips 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, try them on crostini with burrata, too.
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 (or turnip greens or a mix) 2 to 4 tablespoons water or broth Salt and pepper
- 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.
- If the skillet is dry add a bit of water or broth, to help wilt the greens.
- Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Potato Salad
Serves 4 to 6
One pound Red Le Soda Potatoes, scrubbed 2 teaspoons white vinegar Salt and pepper 2 ribs celery, finely chopped 1 spring onion, finely chopped using the white and tender green parts 1/2 cup mayonnaise 3 tablespoons sour cream Grated zest of one lemon 2 tablespoons fresh lemon juice 3 tablespoons finely chopped dill weed Salt and pepper
- Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 35 minutes until the potatoes are tender when pierced with a sharp knife. Allow the potatoes to cool completely.
- When the potatoes are cooled, peel them, cut into bite sized pieces, and put into a salad bowl. Sprinkle with the vinegar, salt and pepper and add the celery and onion.
- In a small bowl, whisk together the mayonnaise, sour cream, zest, lemon juice and dill. Season with salt and pepper.
- Pour some of the dressing over the potatoes and toss to coat. Cover and refrigerate the potatoes and the remaining dressing for at least 4 hours, or up to 24 hours.
- When ready to serve, toss the potatoes with a bit more dressing as the potatoes will have absorbed the initial dressing, and serve.
- Any leftover dressing is delicious on seafood, chicken, tossed into pasta salad, or served over vegetables.
Roasted Smashed Potatoes with Herbed Goat Cheese
Serves 6
1 pound Red Le Soda 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
- 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.
- 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.
- 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.
- 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. Serve hot.
Tomato Confit
Makes 1 quart
In Italy, most mama’s confit tomatoes in the summer to have when tomatoes aren’t in season later in the year. Once cooked, they can be used on pasta, in soups, stews, and on bruschetta.
1 pound heirloom tomatoes, cored, and chopped 2 cups extra virgin olive oil 5 garlic cloves, sliced 2 teaspoons dried oregano Salt and pepper
- Preheat the oven to 350 degrees.
- In a Dutch oven, combine the tomatoes, olive oil, garlic, oregano, salt, and pepper.
- Bring to a simmer, cover, and bake for 1 ½ to 2 hours, until the tomatoes are tender.
- Store the tomatoes either in a glass jar, or in zip-lock bags. Refrigerate for up to 1 week or freeze for up to 6 months.
Moscato Poached Apricots with Crème Fraiche
Serves 4 to 6
1-pound apricots, halved and pitted 1 1/2 cups Moscato di Asti 1 teaspoon vanilla paste or extract 1/3 cup sugar 1/2 cup crème fraiche
- Put the apricots, Moscato, vanilla and sugar into a Dutch oven. Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender. Remove the apricots from the liquid, boil the liquid down until it is reduced by half. Cool the syrup and the apricots.
- When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.
- Cook’s note: If there is any leftover syrup, freeze it and use as a drizzle over gelato, ice cream, or mix into cocktails.
Grilled Fish with Apricot Salsa
Serves 6
For the Salsa 3 Apricots, pitted and diced 3 tablespoons lime juice 1 teaspoon salt 1 teaspoon red wine vinegar 1 heirloom tomato, cored, and finely chopped ¼ cup finely chopped onion 1 tablespoon finely chopped Anaheim Chile pepper 1 teaspoon honey 1 tablespoon cilantro, finely chopped
- In a mixing bowl, stir together all the ingredients. Season to taste with salt and pepper. Refrigerate for at least 2 hours before serving.
For the Fish ½ cup extra virgin olive oil 1 tablespoon Old Bay seasoning 2 ½ pounds firm thick fish filets (salmon, cod, halibut, sea bass)
- Preheat the oven to 400 degrees.
- In a 13-by-9-inch baking dish combine the oil and Old Bay.
- Arrange the fish in the baking dish, turning it in the oil mixture.
- Roast for 10 minutes per inch of thickness of the fish, until the internal temperature is 155 degrees.
- Allow the fish to rest for 5 minutes before serving.
- Serve with salsa.
Apricot Ricotta Cake
Serves 6
3/4 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 cup fresh whole milk ricotta
2 tablespoons whole fat plain yogurt
1 teaspoon vanilla extract
grated lemon zest (from one lemon)
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 to 4 apricots, cut in half and pitted
2 tablespoons light brown granulated sugar
- Preheat the oven to 350 degrees and coat the inside of a 9-inch spring form pan with nonstick cooking spray.
- In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
- Next add the ricotta and the yogurt, vanilla and lemon zest and mix well.
- Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t overbeat.
- Pour the dough into the prepared pan, and level it out with a spoon. Place the apricots on top of the batter, cut side up, pressing them in a bit. Sprinkle the cake with the sugar and bake for 50 to 60 minutes.
- Let cool, remove from pan, and serve with whipped cream or creme fraiche.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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