Farmer’s Market Box August 1st, 2024
This week’s local produce and featured farms:
- Nagami Kumquats – Schaner Farms
- Broccolini – Mendoza Farms
- Zucchini Squash – JR Organics
- Blue Lake Beans – JR Organics
- Orange bunched Carrots – Dacquisto Family Farms
- Herbs Thai Basil – Fresno Evergreen Farms
- Chinese Eggplant – Fresno Evergreen Farms
- Lipstick Chile Peppers – Beylik Family Farm
- Watermelon Radish – JR Organics
- Shanghai Bok Choy – Fresno Evergreen Farms
- White Peaches – Regier Family Farms
Farmer’s Market Box Recipes
Thai Basil Chicken
Serves 6
2 cups Thai basil leaves, tightly packed 3 medium garlic cloves, peeled 4 red Thai chiles, stemmed, ribbed, and seeded 2 tablespoons fish sauce, plus extra for serving 1 tablespoon oyster sauce 1 teaspoon white vinegar, plus extra for serving 1 tablespoon sugar, plus extra for serving 1 ½ ground chicken or turkey ¾ cup thinly sliced shallots 2 tablespoons vegetable oil red pepper flakes, for serving (see note) Steamed rice for serving
- Process 1 cup basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet.
- Combine the chicken or turkey with 1 tablespoon fish sauce transfer to medium bowl and refrigerate 15 minutes.
- Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 11/2 minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.
- Add chicken, increase heat to medium, and cook, stirring and breaking up until only traces of pink remain, 2 to 4 minutes.
- Add the reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
- Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately over steamed rice, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately if desired.
Frozen Thai Basil Bliss Cocktail
Serves 2
5 Thai basil leaves ½ cup fresh pineapple cubes 1 tablespoon simple syrup 2 ounces Blanco tequila 1½ tablespoons lime juice 2 cups ice
- Put the ingredients into a blender and puree. Serve in a cold glass.
Chicken and Broccolini
Serves 4 to 6
1 serrano Chile, stemmed and sliced into thin rings 1 tablespoon white vinegar 2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch-thick slices 1 teaspoon baking soda 8 ounces (1/4-inch-wide) rice noodles ¼ cup vegetable oil ¼ cup oyster sauce 1 tablespoon plus 2 teaspoons soy sauce 2 tablespoons packed dark brown sugar 1 tablespoon white vinegar 1 teaspoon molasses 1 teaspoon fish sauce 3 garlic cloves, sliced thin 3 large eggs, beaten ½ cup finely chopped Thai basil 1 bunch broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces
- Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.
- In a bowl, combine chicken with 2 tablespoons water and baking soda. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
- Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.
- Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
- Heat 2 teaspoons oil and garlic in 12-inch nonstick skillet over high heat, stirring occasionally, until garlic is deep golden brown, 1 to 2 minutes. Add chicken and 2 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1½ minutes. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1½ minutes. Push chicken to 1 side of skillet. Add 2 teaspoons oil to cleared side of skillet. Stir the basil into the eggs and add the eggs to the opposite side of the pan.
- Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
- Heat 2 teaspoons oil in now-empty skillet until smoking. Add broccolini and 2 tablespoons sauce and toss to coat. Cover skillet and cook for 2 minutes, stirring once halfway through cooking. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
- Heat 2 teaspoons oil in now-empty skillet until smoking. Add half of noodles and 2 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking.
- Transfer noodles to bowl with chicken mixture. Repeat with remaining 2 teaspoons oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1½ minutes. Transfer to platter and serve immediately, passing Chile vinegar separately.
Pasta with Pancetta and Broccolini
Serves 6
1-pound penne or other shaped pasta 3 tablespoons extra virgin olive oil 1/2 cup finely chopped pancetta 3 garlic cloves, minced Pinch red pepper flakes 1 bunch broccolini, washed, spun dry, tough stems removed, and chopped Salt and pepper 3/4 cup grated Pecorino Romano
- Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
- In a large skillet, heat the oil, sauté the pancetta until crispy.
- Add the garlic and red pepper flakes and swirl in the pan for 3 seconds until fragrant.
- Add the broccolini and cook until it is wilted. Season with salt and pepper.
- When the pasta is cooked, drain, reserving 1 cup of hot pasta water if needed.
- Toss the pasta with the broccolini in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
- Serve the pasta garnished with the remaining cheese.
Braised Bok Choy
1 Tbs. vegetable oil 2 medium cloves garlic thinly sliced 1 Shanghai Bok choy coarsely chopped 1/4 cup Chinese rice wine (Mirin) or dry sherry 1/2 cup chicken broth 1 Tbs. soy sauce 1/2 tsp. granulated sugar
- Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch, straight-sided sauté pan with a lid.
- Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily, about 1 minute.
- Add the bok choy (the pan will be crowded) and, using tongs, turn it in the oil and garlic, and then season it with the salt.
- When the bok choy begins to wilt, add the rice wine, and toss again for about 15 seconds before adding the chicken broth, soy sauce, and sugar.
- Reduce the heat to medium, cover, and simmer until the Bok choy is wilted and the stalks are crisp-tender, about 5 minutes.
Bok Choy Slaw with Kumquat Dressing
Serves 4 to 6
For the Dressing 1 cup kumquats, washed in cold water 1/4 cup rice vinegar 1 tablespoons Dijon mustard 2 tablespoons honey 1/2 cup vegetable oil Salt and pepper
- In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
- The dressing will keep in the refrigerator for up to 5 days.
For the Slaw 1 head Shanghai bok choy, root end trimmed, cut in half, and thinly sliced into ½-inch ribbons 3 carrots, grated on the large holes of a box grater 3 lipstick Chile peppers, stemmed, cored, and thinly sliced 3 watermelon radishes, cut into julienne
- In a salad bowl, combine the vegetables. Dress with the Kumquat dressing and allow to marinate covered in the refrigerator for at least 2 hours before serving.
Green Beans Nicoise
Serves 4
1/2-pound green beans, ends snipped, and cut into 1-inch pieces Salt and pepper 3 tablespoons lemon juice 1 garlic clove, minced 2 tablespoons finely chopped chives 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil 1/4 cup pitted, chopped Kalamata olives for garnish
- Bring 4 quarts of salted water to a boil, and simmer the beans for 3 to 4 minutes, until crisp-tender.
- Drain and toss with salt and pepper.
- In a bowl, whisk together the juice, garlic, chives, mustard, and oil. Season with salt and pepper.
- Toss the beans with the dressing, and garnish with the olives. Serve warm or at room temperature.
Roasted Lipstick Peppers with Burrata
Serves 4 to 6
½ pound Lipstick Chile peppers, washed 1/3 cup extra virgin olive oil ¼ cup aged balsamic vinegar Salt and pepper 8 ounces burrata Crusty bread for serving
- Preheat the boiler, line a baking sheet with aluminum foil and arrange the peppers in one layer on the baking sheet.
- Broil the peppers, turning them to blister them on all side. Turn off the broiler and leave the peppers in the oven for 1 hour. (this will soften the skins and allow the peppers to easily peel)
- Peel the peppers, and cut into strips, discarding the stems and any core.
- In a bowl, combine the peppers, oil, and vinegar, seasoning with salt and pepper.
- Arrange the peppers on a serving plate, tear the burrata, and arrange in the center of the peppers.
- Drizzle with the remaining dressing and serve with crusty bread.
Lipstick Pepper Pimento Cheese
Makes about 4 cups
1/2-pound Lipstick peppers, stem end removed 2 tablespoons unsalted butter 1/2 cup finely chopped onion 4 ounces cream cheese, at room temperature 1/2 cup mayonnaise 1/2 tsp. Tabasco 1/2 tsp. salt 1/4 tsp. sugar 1/8 tsp. cayenne pepper 1/8 tsp. white pepper 1/8 tsp. smoked paprika 4 cups grated sharp cheddar cheese
- Remove the stem end of the peppers and chop finely.
- Melt 2 tablespoons of butter in a skillet, and sauté the peppers until they are softened. Add the onion, and sauté another 3 to 4 minutes until softened. Cool and set aside.
- Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the cheddar cheese and stir again.
- Fold in the pepper mixture.
- Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator or freezer for up to 3 months. Serve on water crackers.
Roasted Ratatouille
Serves 6
1 sweet yellow onion sliced 1/2-inch thick into ½ moons 2 teaspoons dried herbs de Provence 2 cups Chinese eggplant, cut into 1/2-inch chunks 2 cups zucchini squash, trimmed and cut into 1/4-inch-thick rounds ½ pound Lipstick Chile peppers, stemmed, and chopped 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 Genovese
- Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
- In a large bowl, combine the onion, herbs, eggplant, Romanesco, peppers, tomatoes, garlic, olive oil and vinegar.
- Toss to coat, spread in one layer onto the baking sheet and roast for 30 to 35 minutes until the vegetables are tender.
- Transfer to a serving bowl and stir in the parsley and basil. The ratatouille is delicious hot, warm or at room temperature.
Spicy Chinese Eggplant and Ground Pork
Serves 4
2 Chinese eggplants, cut into 1/2-inch dice pinch of salt 1/2-pound minced pork 1 teaspoon minced ginger 1 tablespoon Mirin rice wine 1/4 cup vegetable oil 2 garlic cloves, sliced One 1-inch piece ginger, sliced 2 green onions, white half and green half divided 1/2 teaspoon chili garlic sauce (or to taste) 2 tablespoons soy sauce 1/4 teaspoon sugar 1/2 teaspoon sesame oil
- Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
- While the eggplant is salted, mix the pork, ginger, and Mirin. Let stand at room temperature for 20 minutes.
- In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok to a large bowl.
- Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
- Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
- Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.
Vegan Chinese Eggplant Bacon
1/2-pound Chinese eggplant, stem end removed, scrubbed 1 tablespoon tamari or soy sauce 1 teaspoon smoked paprika 1/2 teaspoon liquid smoke 1/4 cup extra virgin olive oil
- Preheat the oven to 400 degrees, line a baking sheet with parchment.
- Slice the eggplant into 1/4-inch-thick lengthwise slices.
- In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
- Arrange the eggplant on the parchment, and brush with the liquid.
- Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
- Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.
Roasted Zucchini Pasta with Baked Feta
Serves 6
This a variation on the Tik-Tok crazed Tomatoes with baked Feta; I think this one is a great way to use up zucchini or other squash in your garden.
4 zucchini squash, scrubbed, ends trimmed, sliced lengthwise, then sliced into 1-inch chunks Salt 1/2 cup extra virgin olive oil 4 cloves garlic, halved lengthwise 2 spring onions, sliced 1/2-inch thick, using the white and tender green parts 1 block (7 ounces / 200 grams) Greek feta cheese 1/2 teaspoon crushed red pepper flakes Freshly ground black pepper 1-pound shaped pasta, such as rigatoni, rotini, shells, or gnocchi, cooked al dente, saving some of the pasta water 1/4 cup finely chopped basil 1/4 cup finely chopped Italian parsley
- Preheat the oven to 400 degrees. Arrange the squash in a colander and sprinkle liberally with salt.
- Press down on the zucchini to release the moisture and pat dry with paper towels.
- In a 13-by-9-inch baking dish combine the squash, 1/4 cup olive oil, garlic, and onions, and toss to coat.
- Arrange the cheese in the middle of the squash sprinkle with the remaining oil, red pepper flakes, and pepper.
- Roast for 20 to 30 minutes until the zucchini is tender and beginning to brown.
- Mash the zucchini and feta with a fork, transfer to a serving bowl and mix with the hot pasta, adding some reserved pasta water if needed. Stir in the basil, and parsley, taste for seasoning and serve.
Crostini with Carrot Pesto
Serves 6
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.
For the Crostini
Makes about 24 pieces
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
- Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
- Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
- Remove from the oven and allow to cool.
- The crostini can be stored at room temperature for 2 days, or frozen for one month.
For the Carrots 1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below) 2 tablespoons unsalted butter 1/4 cup finely chopped shallots 1 garlic clove, sliced 1/2 to 2/3 cup grated Pecorino Romano 1/4 cup packed mint 1/3 to 1/2 cup extra virgin olive oil Salt and pepper Crostini for serving
- Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
- In a small saucepan, heat the butter and sauté until the shallots are translucent, about 5 minutes. Cool with the carrots.
- Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
- With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
- Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
- The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.
Carrot Top Pesto 1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry 2 garlic cloves 1/3 cup pine nuts 1/3 cup grated Parmigiano Reggiano cheese 1/2 cups extra virgin olive oil Salt and pepper
- In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
- Pulse on and off to break up the garlic and nuts.
- With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
- Refrigerate for up to 7 days or freeze for up to 6 months.
- Cook’s Notes:
- To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
- Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry. Add a bit of vinegar or lemon juice to make a vinaigrette.
Peachy 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 paste or extract grated lemon zest (from one lemon) 1¼ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3 to 4 white peaches, 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 over beat.
- Pour the dough into the prepared pan, and level it out with a spoon. Place the peaches 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.
Sweet Biscuits and Roasted White Peaches
Serves 6
For the Peaches 3 tablespoons unsalted butter 1-pound white peaches (4 to 5), thickly sliced Juice of 1/2 lemon 2 tablespoons sugar 1/4 teaspoon cinnamon
- Heat the oven to 400 degrees. Coat the inside of a 10-inch cast iron skillet or heavy cake pan with 1 tablespoon unsalted butter.
- Spread the peaches in the buttered skillet. Cube the remaining 2 tablespoons butter and dot over the peaches. Sprinkle with the lemon juice, sugar, and cinnamon. Roast for 15 minutes on an upper rack of the oven while preparing dough.
For the Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons sugar 3/4 tablespoon salt 1/2 cup unsalted butter, cold and cut into small pieces 3/4 cup buttermilk 2 tablespoons cream, to brush 2 tablespoons raw sugar
- Whisk the flour, baking powder, sugar, and salt in a large mixing bowl. Cut in the 1/2 cup cold butter using a pastry cutter (or process in a food processor in short bursts until butter is crumbled). Add the buttermilk and mix just until a soft dough forms.
- Turn the dough out onto a floured countertop and very gently pat into a circle about 1 inch thick. Handling the dough as little as possible, cut into 8 to 9 circles with a glass or biscuit cutter.
- Take the peaches out of the oven and stir once. Place the biscuit rounds on top of the peaches. Brush with cream and sprinkle with raw sugar. Bake for about 12 to 15 minutes, or until the tops are lightly browned. Let cool for 5 minutes before serving.
To Serve 1/2 cup heavy cream 1 tablespoon powdered sugar 1 teaspoon pure vanilla extract
- To make the whipped cream, whip the cream with the sugar and vanilla until it forms soft peaks.
- To serve, either serve the biscuits on top of the peaches, like a cobbler, or split each biscuit and fill with fruit and cream.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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