Farmer’s Market Box July 25th, 2024
This week’s local produce and featured farms:
- Heirloom Mix Tomatoes – Tutti Frutti Farm
- Dragon Beans Tonge – JR Organics
- Torpedo Onions – Tutti Frutti Farm
- Lettuce Salanova Mix – The Garden Of
- Garlic Music – Windrose Farm
- Herbs Italian Basil – Fresno Evergreen Farms
- French Breakfast Radish – Coleman Family Farms
- Persian Cucumbers – Beylik Family Farm
- Reed Avocado – Schaner Farms
- Carla Rosa Potatoes – Weiser Family Farms
- Ambrosia Melon – Munak Ranch
Tuscan 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 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 juice 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.
Summer Tomato Tart
Serves 6
One unbaked tart dough or Puff pastry sheet 1/4 cup grated Parmigiano Reggiano 2-3 ripe heirloom tomatoes 2 tablespoons olive oil salt and freshly ground pepper 2 tablespoons chopped marjoram and thyme 8 ounces goat cheese, sliced into 1/2-inch rounds 1 1/2 tablespoons honey 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with non-stick cooking spray.
- Roll out the dough and press into the tart pan.
- Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit for a few minutes to dry out.
- Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top. Season with salt and pepper.
- Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top.
- Add some more fresh herbs, then drizzle with some honey.
- Sprinkle with the 1/2 cup of Parmigiano.
- Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
- Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right. Serve the tart at room temperature.
Adapted from David Lebovitz
Herb Flavor Bomb
In the dead of winter, Flavor bombs are your friend; defrost them and add them to vegetables, soups, stews, and drizzle over meats, and poultry.
1 cup extra virgin olive oil 1 bunch chopped basil 4 garlic cloves, minced (this is totally optional, they can be left out)
- In a bowl, combine the basil, oil, and garlic.
- Pour the mixture evenly into ice cube trays and freeze until firm.
- Transfer to zip-lock bags, and label.
- To use, defrost and proceed.
Marinated Herbed Goat Cheese
Makes six 8-ounce jars
This makes a great hostess gift paired with some Rainforest Crisp crackers.
- Shape the goat cheese into small balls with a portion scoop.
- Roll in the basil, and transfer to sterilized jars.
- Pour in olive oil and add 1 garlic clove and 2 to 3 peppercorns to the jar.
- Seal the jars and refrigerate. The goat cheese will keep for up to 2 months in the refrigerator.
Dragon Tongue Beans Mediterranean Style
Serves 4
3 tablespoons extra virgin olive oil 2 red torpedo onions, finely chopped, using the red and tender green parts 4 cloves of garlic, thinly sliced pinch red pepper flakes One 14.5-ounce can crushed tomatoes 1 cup dry white wine ½ pound shelled Dragon Tongue beans Salt and freshly ground black pepper 1 cup crumbled Feta Pita bread for serving
- In a Dutch oven, heat the oil, and sauté the onion, garlic, and red pepper. Add the tomatoes and wine, bring to a simmer, add the beans, and simmer for 20 to 25 minutes until the beans are tender.
- Season with salt and pepper, stir in the feta, and serve warm in pita bread or at room temperature.
Summer Orzo Salad
Serves 4 to 6
One pound orzo, cooked 2 minutes less than al dente ½ cup finely chopped torpedo onion, using the red and tender green parts ½ cup thinly sliced French breakfast radish 1/2 cup finely chopped Persian cucumber ¼ cup lemon juice 2 tablespoons red wine vinegar ½ cup extra virgin olive oil 3 garlic cloves, minced 1 cup packed basil, finely chopped Salt and pepper
- In a large bowl, combine the orzo, onion, radish, and cucumber.
- In another bowl, whisk together the lemon juice, vinegar, oil, garlic, and basil. Season with salt and pepper. Pour the dressing over the salad ingredients. Toss to coat, cover and refrigerate for up to 24 hours. Remove the salad from the refrigerator 45 minutes before serving.
Summer Salad with Basil Garlic Dressing
Serves 4 to 6
For the Dressing 1 cup good mayonnaise 1 cup chopped torpedo onion, red and tender green parts 1 cup packed fresh basil leaves 1/4 cup fresh lemon juice 3 garlic cloves, minced 2 teaspoons Worcestershire Salt and pepper 1 cup sour cream
- Place the mayonnaise, onions, basil, lemon juice, garlic, Worcestershire, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Cover and refrigerate for at least 2 hours, and up to 4 days.
- Cook’s Note: The dressing can be used for potato or pasta salad, as a dip for cold seafood, or as a sauce for meats and poultry.
For the Salad 2 heads Salanova lettuce, washed and spun dry 2 to 3 heirloom tomatoes, cut into wedges 4 to 5 breakfast radishes, trimmed, and thinly sliced 2 Persian cucumbers, scrubbed, and thinly sliced
- Arrange the salad greens on salad plates or on a serving platter. Top with the tomatoes, radishes, and cucumbers. Drizzle with the dressing and serve.
Asian Pickled Vegetables
Makes 1 quart
4 torpedo onions, sliced, using the red part only 1 bunch French breakfast radishes, trimmed, and sliced 1-pound Persian cucumbers, scrubbed, and ends trimmed, sliced ½-inch thick 1/2 cup rice vinegar 1/3 cup sugar 2 teaspoons fish sauce
- In a bowl, combine the vegetables.
- In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
- Pour over the vegetables and toss to coat. Allow to stand for 2 hours at room temperature or refrigerate overnight.
- Store the vegetables and brine in the refrigerator for up to 5 days.
BLTA Salad
Serves 4
6 strips bacon, cooked crisp, and crumbled One head Salanova lettuce, washed, spun dry and chopped 1 cup chopped heirloom tomatoes 1 cup croutons, either store bought or homemade 1/2 cup mayonnaise Grated zest of 1 lemon 2 tablespoons lemon juice 1 garlic clove, minced Salt and pepper 1 Reed avocado, peeled, pitted, and cubed
- In a salad bowl, combine the bacon, lettuce, tomatoes, and croutons.
- In a mixing bowl, whisk together the mayonnaise, zest, lemon juice and garlic. Season with salt and pepper.
- Pour the dressing over the salad, add the avocado, and toss to combine.
Avocado ‘Hummus’
Serves 4
2 garlic cloves 15-oz can chickpeas, drained and drained 2 medium ripe avocados, roughly chopped 2 tablespoons Greek Yogurt 3 tablespoons tahini salt 1 tsp ground cumin 1/2 tsp Sriracha 2 teaspoons lime juice
- In a large food processor, fitted with the steel blade, add the garlic, chickpeas, avocados, Greek yogurt, tahini, salt, cumin, cayenne, and lime juice. Run the food processor to blend until the hummus mixture is smooth.
- Transfer the avocado hummus to a serving dish and cover tightly with plastic wrap (if you press the plastic wrap well, it will help prevent air from changing the color of the avocado hummus). Chill before serving. Uncover and smooth the surface of the hummus and drizzle a bit of extra virgin olive oil. Garnish with fresh parsley or cilantro. Serve with pita chips.
Chicken Saltimbocca with Potatoes
Serves 6
1 pound chicken cutlets 1 teaspoon dried sage Salt and pepper 3 tablespoons olive oil, divided 1 pound Carla rose potatoes, cut into 1/4-inch-thick rounds 1 clove garlic, minced ¼ cup Marsala 6 thin slices prosciutto 4 ounces fontina cheese, shredded
- Preheat the broiler.
- Pat the chicken with paper towels, then season both sides of the cutlets with the sage, 1/2 teaspoon of the salt, and pepper.
- Heat 2 tablespoons of the oil in a 10-inch or oven safe skillet over medium-high heat. Add the cutlets in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
- Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the potatoes, season with salt, stir to coat with the oil, and arrange in a single layer. Cook until the bottoms just start to brown, 3 to 4 minutes.
- Flip with a spatula and continue cooking until lightly browned and tender, about 3 minutes more. Stir in the garlic and cook until just fragrant, about 1 minute. Add the marsala and bring to a boil.
- Remove the skillet from the heat. Place the chicken on top of the potatoes in a single layer. Top each cutlet with a slice of prosciutto, then sprinkle with the cheese. Broil until the cheese is melted and bubbling, about 1 minute. Serve warm.
Potato Salad with Basil Dressing
Serves 4
1 pound Carla rosa potatoes 1/4 cup sour cream 1/4 cup Greek style yogurt 2 tablespoons mayonnaise 2 tablespoons honey 1 teaspoon grated lemon zest 4 torpedo onions, thinly sliced using the red part only Salt and freshly ground black pepper 2 cups fresh basil leaves, chopped
- Bring 8 quarts of salted water to a boil. Cook the potatoes for 20 to 25 minutes, or until just tender. Drain and cool completely.
- Whisk the sour cream, buttermilk, mayonnaise, honey, and lemon zest together. Add salt and pepper to taste and adjust the dressing as necessary for your taste as well with more buttermilk, mayonnaise, or honey. Toss the potatoes with the dressing, onions, and basil.
Prosciutto, Melon and Basil Salad
Serves 4
1/4-pound prosciutto di Parma, thinly sliced, then cut into julienne One ambrosia melon, peeled, seeded, and cut into 1-inch chunks 1/4 cup finely chopped basil 1/2 cup olive oil Freshly ground black pepper
- In a salad bowl, combine the prosciutto, melon, basil and oil, tossing to combine.
- Garnish with freshly ground black pepper and serve.
Traditional French Breakfast Radish with Baguette
Serves 4 to 6
1 baguette, thinly sliced on the diagonal Unsalted French butter or Kerry gold, softened 1 bunch breakfast radishes, tops removed, ends trimmed, and thinly sliced on a mandoline Fleur de Sel
- Spread a thin layer of butter onto the baguette slices top with radishes and sprinkle with fleur de sel.
Roasted Radishes
Serves 4 to 6
One bunch radish, tops removed, ends trimmed, scrubbed, and cut in half from root to stem 1/4 cup extra virgin olive oil Salt and pepper 2 garlic cloves, minced 1/4 cup finely chopped Italian parsley
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
- In a bowl, toss together the radishes, oil, salt, and pepper.
- Spread onto the baking sheet in one layer.
- Roast for 15 to 20 minutes until they are tender and browned.
- Transfer to a serving dish and stir in the garlic and parsley before serving warm.
Torpedo Onion Condiment
Makes about 2 cups
Use this condiment on a cheese platter, or on burgers, or with grilled steak.
4 tablespoons unsalted butter 1 bunch torpedo onions, stem ends removed, cleaned, and thinly sliced using the bulb and tender green parts 2 tablespoons brown sugar 1/3 cup aged balsamic vinegar Salt and pepper
- In a large skillet, heat the butter, add the onions, and cook down until the onions begins to turn translucent.
- Add the brown sugar, and balsamic vinegar, and simmer for 15 minutes until the onions are a jammy consistency. Season with salt and pepper, cool to room temperature, transfer to a jar, and refrigerate for up to 1 month.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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