Farmer’s Market Box August 15th, 2024
This week’s local produce and featured farms:
- Heirloom Mix Tomatoes – Heritage Family Farms
- Flame Grapes – Murray Family Farms
- Torpedo Onions – Weiser Family Farms
- Spinach – Tamai Family Farms
- Red Beets – Tamai Family Farms
- Japanese Sweet Potatoes – Milliken Family Farms
- Root Celery – The Garden Of
- Music Garlic – Windrose Farm
- Black Kale – Tamai Family Farms
- Red Watermelon Miniature – Weiser Family Farms
- Meyer Lemons – Rancho Del Sol Organics
Farmer’s Market Box Recipes
Flame Grape Focaccia
Serves 8
2 envelopes active dry yeast 2 cups lukewarm whole milk 1 tablespoon sugar, plus 1 teaspoon 5 cups all-purpose flour, plus more for the work surface 1 cup extra-virgin olive oil, plus 1/3 cup, plus more for drizzling 1 tablespoon finely chopped fresh rosemary leaves 1 cup flame grapes, halved or quartered 1 cup golden raisins 1 1/2 teaspoon salt 1 tablespoon lemon zest, grated Fleur de Sel 1 egg, beaten well
- In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place for about 15 minutes for the yeast to activate. Place the risen dough in mixer, set aside.
- In a large skillet, heat the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool.
- Begin to mix the dough, slowly, and mix another 4 cups of flour into the yeast mixture with the dough hook attachment, then add a pinch of Fleur de Sel.
- Add half of the olive oil/grape mixture into dough. Knead until smooth with your hands. Form the dough into a ball. Place some olive oil in a large bowl to coat the sides.
- Place dough ball into bowl, and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
- The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with towel, and let rise again until doubled, 30 to 40 minutes.
- Preheat the oven to 425 degrees.
- Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar.
- Top with lemon zest and finish with some Fleur de Sel.
- Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.
Cook’s Note: This focaccia is delicious served with salty cheeses or cured meats such as prosciutto and salami.
Roasted Grapes for Cheese Boards
Makes 2 cups
½ pound flame grapes 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons finely chopped thyme (or rosemary)
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, silicone, or parchment.
- In a bowl, combine all the ingredients and spread onto the baking sheet.
- Roast for 30 minutes until the grapes have burst, and the juices begin to thicken.
- Let cool slightly and transfer to a glass jar, cover and refrigerate for up to 4 days.
- Cook’s Note: The grapes are delicious served over herbed ricotta on crostini, or as a condiment on a cheese board. If you have any leftover, puree in a blender with ¼ cup olive oil and 3 tablespoons of red wine vinegar for a salad dressing.
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, silicone, or parchment.
- In a bowl, combine all the ingredients and spread onto the baking sheet.
- Roast for 30 minutes until the grapes have burst, and the juices begin to thicken.
- Let cool slightly and transfer to a glass jar, cover and refrigerate for up to 4 days.
- Cook’s Note: The grapes are delicious served over herbed ricotta on crostini, or as a condiment on a cheese board. If you have any leftover, puree in a blender with ¼ cup olive oil and 3 tablespoons of red wine vinegar for a salad dressing.
Sauteed Grapes and Sausages
Serves 6
2 pounds sweet Italian sausage 1 cup dry white wine (Sauvignon Blanc, Pinot Grigio or Pinot Gris) ½ pound flame grapes, cut in half
- In a large skillet cook the sausages in the wine, until there is very little wine left in the pan.
- Add the grapes, and sauté until the grapes are softened, and the sausages are cooked through.
- Serve with Parmesan polenta.
Parmesan Polenta
Serves 6 to 8
2 cups medium polenta or cornmeal 6 to 8 cups chicken or vegetable broth 2 cups grated Parmigiano Reggiano 4 to 6 tablespoons unsalted butter Freshly ground black pepper
- In a 4-quart saucepan, combine the cornmeal with 4 cups of broth, and bring to a boil, whisking vigorously to avoid lumps.
- Bring to a boil, lower the heat to medium, and cook stirring frequently, adding additional broth as the polenta thickens. It should be the consistency of sour cream.
- Cook the polenta for 25 to 30 minutes, until smooth and creamy.
- Stir in 1 1/2 cups of cheese and 4 tablespoons butter, whisking until the cheese and butter are melted.
- Serve garnished with additional cheese.
Not Your Mama’s Sweet Potatoes
Serves 4 to 6
1-pound Japanese sweet potatoes, scrubbed 3 tablespoons unsalted butter 1/2 cup finely chopped torpedo onion 3 to 4 tablespoons milk or cream 4 strips thick cut bacon, cooked crisp and crumbled Salt and pepper 1 cup grated Gruyère cheese
- Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender.
- Cool slightly, remove the skins, and put the flesh into a mixing bowl.
- Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
- In a skillet, heat the butter, and sauté the onion until it is almost caramelized, turning a light golden brown.
- Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato mashed, add some cream or milk to make a smooth mixture. Stir in the bacon. Taste for salt and pepper and adjust.
- Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork, or seafood.
Panzanella Sicilian Style
Serves 4 to 6
4 cups day old baguette cut into cubes 1 pound heirloom tomatoes, cored, and diced 2 cucumbers diced 1/2 cup green olives chopped ½ cup finely chopped torpedo onion 1/4 cup capers, drained and chopped if large 1/3 cup red wine vinegar 2/3 cup extra virgin olive oil Salt and pepper
- In a large bowl, combine the baguette cubes, tomatoes, cucumber, olives, onions, and capers.
- In another bowl, whisk together the vinegar and olive oil. Season with salt and pepper.
- Pour over the salad and toss to combine. Serve the salad at room temperature.
- Panzanella is best made 3 to 4 hours ahead so that that the bread can absorb all the flavors.
Roasted Tomatoes
Makes about 4 cups
In Italy, when summer tomatoes are at their peak, Nonna’s roast the tomatoes from the garden to keep on hand for the winter when tomatoes aren’t available. This is a great base for tomato sauces, soups, topping for bruschetta and freezes beautifully.
1 pound heirloom tomatoes, cored, and quartered 1/2 cup extra virgin olive oil 2 teaspoons dried basil 1 teaspoon fresh rosemary leaves, crushed 1/2 cup chopped torpedo onion 6 cloves garlic, coarsely chopped 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 350°F. Line a baking sheet with a silicone liner, or aluminum foil.
- Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
- Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 1 to 1 1/2 hours, checking to make sure that the tomatoes and garlic don’t brown.
- Transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
- Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 6 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.
Stuffed Tomatoes
Serves 2 to 4
These are a staple at our home during the summer when vine ripened tomatoes are available. They are terrific with grilled seafood, or meats.
Extra virgin olive oil 2 large heirloom tomatoes, cut in half horizontally Salt and pepper 1 1/2 cups fresh breadcrumbs (run the bread through a food processor) 1 cup grated Parmigiano Reggiano 1/4 cup finely chopped fresh basil 2 tablespoons finely chopped Italian parsley 2 garlic cloves, minced Salt and pepper
- Film a skillet that will fit the tomato halves snugly with olive oil. Fit the tomatoes into the skillet, and season liberally with salt and pepper,
- In a mixing bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic. Season the crumbs with salt and pepper and toss with 2 to 4 tablespoons of olive oil to moisten the crumbs. Pile onto the tomato halves and bring the heat to medium high. When the oil begins to sizzle, add 1/2 cup water, and turn the heat to medium. Cover the pan and cook for 15 to 20 minutes, remove the cover, baste the tomatoes with the pan juices, and cook another 15 to 20 minutes, basting with the juices until the tomatoes are softened, and the crumbs are melting into the tomatoes.
- The tomatoes can be served hot, warm or at room temperature.
Kale Caesar Salad
1 bunch kale, tough stems removed, cut into 1-inch pieces 1/4 cup mayonnaise 1/4 cup Greek Style yogurt 2 tablespoons lemon juice 1 tablespoon Worcestershire 1 teaspoon Dijon mustard 2 garlic cloves, minced 1/2 cup grated Parmigiano Reggiano 1 teaspoon grated lemon zest Salt and pepper 2 cups garlic croutons, homemade or store bought
- Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
- In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
- Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.
Kale Pesto
Makes about 2 cups
1 bunch kale, tough stems removed and roughly chopped 1 cup packed basil 2 garlic cloves 1/2 cup sliced almonds 3/4 cup grated Parmigiano Reggiano Pinch red pepper flakes 1/2 cup extra virgin olive oil (see note) Salt and pepper
- Put the kale, basil, garlic, and almonds into a food processor fitted with the steel blade (or a blender)
- Process on and off to break up the ingredients.
- Add the cheese, pepper flakes, and with the machine running, pour in the oil, until the mixture becomes a paste.
- Season with salt and pepper.
- Refrigerate for up to 5 days or freeze for up to 6 months.
- The pesto is delicious on filled pastas, such as cheese tortellini or ravioli, or whisk in a bit more oil and drizzle over steak or chicken on the grill.
Cook’s Note: If you feel that the kale flavor is too strong, you can substitute a neutral vegetable oil rather than a fruity olive oil—up to you what you choose.
Bacon Wrapped Spinach Quiche
Makes about 12
12 slices thick cut bacon 2 tablespoons unsalted butter 1 medium shallot, thinly sliced 1 bunch spinach, washed and spun dry salt and pepper 1/8 teaspoon grated nutmeg 8 large eggs 1/2 cup heavy cream 2 1/2 cups grated Gruyere cheese (or imported Swiss)
- Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
- Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
- In a skillet, melt the butter, sauté the shallot, for 3 to 4 minutes until the shallot is softened.
- Add the spinach, season with salt and pepper, and nutmeg. Sauté until the spinach is wilted.
- Transfer to a bowl and cool completely.
- In a mixing bowl whisk together the eggs, cream, and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
- Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.
Spinach Salad with Ginger Soy Dressing
Serves 4
One bunch spinach, washed and spun dry ¼ cup finely chopped torpedo onion 1/2 cup vegetable oil 2 tablespoons soy sauce 1/4 cup rice vinegar 3 tablespoons sugar 1/4 teaspoon peeled and grated fresh ginger 1 clove garlic, minced ¼ cup toasted sliced almonds
- In a salad bowl, combine the spinach and onion.
- In a small mixing bowl, whisk together the vegetable oil, soy, rice vinegar, sugar, ginger, and garlic.
- Pour over the spinach, toss to coat, serve, and garnish with toasted almonds.
Celery, Pecorino, and Walnut Salad
Serves 6
One head celery, root end removed, and chopped finely 1/3-pound imported Pecorino Romano, cut into fine dice 1 1/2 cups toasted walnuts, chopped 1/2 to 3/4 cup extra virgin olive oil Freshly ground black pepper
- In a salad bowl, combine the celery, pecorino, and walnuts.
- Toss with the oil, and season with salt and pepper.
Braised Celery
Serves 4
1 head of celery 1 cup chicken or vegetable broth 1 cup shredded Parmigiano Reggiano 4 tablespoons extra virgin olive oil
- Remove any tough outer ribs, cut the celery in half lengthwise, and cut the halves in half crosswise.
- Arrange the celery in a large Dutch oven, add the broth, and simmer, until the celery is tender, but not mushy, should take about 10 to 15 minutes.
- Preheat the broiler. Carefully remove the celery from the broth and arrange on a baking sheet lined with a silpat or parchment and sprinkle each celery quarter with the Parmigiano, and drizzle with extra virgin olive oil.
- Broil the celery, until the cheese is bubbling and golden brown. Remove from the oven and serve warm.
Cook’s Note: the braising broth can be frozen and used for soups, stews, or sauces.
Cheese Note: I like Parmigiano in this dish, but if you prefer are sharper flavor use Pecorino Romano.
Beet Hummus
Makes about 3 cups
One bunch beets, tops removed (see below) and scrubbed One 14.5-ounce can garbanzo beans, drained and rinsed 1/4 cup tahini 1/4 cup fresh lemon juice 2 garlic cloves 1/4 cup whole milk ricotta 1/4 cup finely chopped mint Salt and pepper Extra virgin olive oil for garnish Toasted pita bread, or pita chips for serving
1.Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2.When cool enough to handle, remove the skin, and cut into wedges, and place in a food processor.
3.Add the beans, tahini, lemon juice, garlic, ricotta, and mint to the food processor, and process until smooth.
4.Season with salt and pepper.
5.Serve drizzled with olive oil and serve with pita bread or pita chips.
Save The Greens—Beet Green Pesto
Makes about 3 cups
Beet greens, washed, spun dry, tough stems removed, and chopped (you will need 2 cups---if there are more, it’s fine) 1/2 cup of pine nuts, or almonds 1/4 cup grated Pecorino Romano 2 garlic cloves 1/4 cup packed basil or mint leaves 1/3 cup extra virgin olive oil Salt and pepper
- Put the greens, nuts, cheese, garlic and basil into a food processor, and pulse on and off to break up the nuts and garlic.
- With the machine running, slowly add the olive oil, until the mixture forms a paste.
- Season with salt and pepper, and store in the refrigerator for 5 days, or freeze for up to 6 months.
- Use the pesto on pasta, swirl into rice, spread on crostini, drizzle over grilled chicken, steak, fish or add a bit of lemon juice or vinegar to make a vinaigrette for salads.
Beet and Beet Green Salad
Serves 4
For the Greens 2 tablespoons extra virgin olive oil 1 garlic clove, sliced Beet greens from beets, tough stems removed, and leaves cut into 1/2-inch ribbons Salt and pepper
- In a large skillet, heat the oil, add the garlic, and sauté for 30 seconds. Add the beet greens and sauté until the greens are wilted. Season with salt and pepper. Set aside.
For the Beets 1 bunch beets, scrubbed, tops removed (see above) 1/3 cup extra virgin olive oil Salt and pepper
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
- Arrange the beets on the baking sheet, toss with the oil, salt, and pepper. Spread onto the baking sheet in 1 layer.
- Cover with aluminum foil and roast for 45 to 50 minutes until tender.
- Remove from the oven, when the beets are cool enough to handle, slip the skin from the beets, and slice or chop the beets.
Assembly 1/4 cup aged balsamic vinegar 1/3 cup extra virgin olive oil Salt and pepper Beet greens Roasted beets 1/3 cup crumbled goat cheese
- In a small bowl, combine the vinegar and oil. Season with salt and pepper.
- Arrange the warm beet greens on a serving platter.
- Pour the dressing over the beets and toss to coat.
- Arrange the beets over the beet greens and garnish with crumbled goat cheese to serve.
Watermelon, Feta and Basil Salad
Serves 4 to 6
10 ounces feta cheese 1 watermelon, rind removed and sliced ¾ cup packed basil leaves, finely sliced ½ cup thinly sliced torpedo onion ½ cup olive oil Salt and pepper
- Slice the feta into large but thin pieces or break into rough chunks.
- Arrange the watermelon, basil, onion, and feta on a serving platter. Drizzle with olive oil, sprinkle with salt and pepper and serve immediately.
- Do-Ahead: Have all the ingredients prepped and ready to go up to 24 hours ahead, and then assemble before serving.
Watermelon Rind Pickles
Makes 2 quarts
One watermelon 3 Tbs. Sea salt 1 cup freshly squeezed lemon juice 2 cups granulated sugar 2 Tbs. grated fresh ginger Peel of 1 lemon 2 Tbs. allspice berries 2 Tbs. whole cloves
- Cut the watermelon pulp from the rind, leaving a thin layer of pink.
- Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch pieces to make 8 cups.
- In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain.
- In a large pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent.
- Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months.
Watermelon Lemonade
Serves 6 to 8
1 2/3 cup fresh Meyer lemon juice 1 ½ cups superfine sugar 4 ½ cups water 2 lemons sliced into rounds; seeds removed 2 cups watermelon puree (puree watermelon chunks in a blender or food processor) Ice cubes
- In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
- Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade, add the watermelon puree, stir, and serve over ice.
- Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.
Meyer Lemon Tiramisu
Serves 8 to 10
For the Lemon Curd 1 cup sugar 6 large eggs 1/2 cup fresh Meyer lemon juice 1/4 cup Limoncello 1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
- In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
- Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
- The lemon curd will keep in the refrigerator for up to 5 days or frozen for up to 3 months.
- If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups.
For the Mascarpone crème 3 cups heavy cream 1/2 cup sugar 1 1/2 cups mascarpone cheese
- In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
- Add the mascarpone and beat together until blended. Refrigerate until ready to use.
For the Limoncello Brushing Liquid 1 cup Limoncello 1/3 cup water
- Blend together the Limoncello and water and set aside.
Assembly 4 packages of Italian lady fingers (these are hard, not soft) Lemon curd (see previous recipe) Mascarpone crème (see previous recipe) Limoncello brushing liquid
- Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
- Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
- Cover and refrigerate overnight. Serve chilled.
Chicken Piccata
Serves 4 to 6
6 half chicken breasts, boned, skinned, and flattened 1/2-inch thick 1/2 cup flour 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons Madeira 3 tablespoons fresh Meyer lemon juice 3 thin slices lemon, cut in half 1/4 cup capers 1/4 cup minced flat leaf parsley
- Combine the flour, salt, and pepper, and dip the chicken into the flour.
- In a large sauté pan, heat the butter and oil, and brown the chicken over medium high heat, about 3 minutes on each side.
- Remove the chicken from the skillet, and stir in the Madeira and lemon juice, scraping up the browned bits from the bottom of the pan. Add the chicken back to the pan and turn in the sauce. Add the capers and sprinkle with the parsley.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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