Farmer’s Market Box August 22nd, 2024
This week’s local produce and featured farms:
- Early Girl Tomatoes – Tutti Frutti Farm
- Zucchini Squash –JR Organics
- Freckles Lettuce – Coleman Family Farm
- Torpedo Onions – Weiser Family Farms
- Blue Lake Beans – JR Organics
- Orange bunched Carrots – JR Organics
- Italian Eggplant – Fresno Evergreen Farms
- Music Garlic – Windrose Farm
- Pepper Chile Pimentos – Beylik Family Farm
- Genovese Basil – Schaner Farms
- Yellow Peaches – Frog Hollow Farm
Farmer’s Market Box Recipes
Pimento Cheese
Makes 2 cups
Pimento cheese is standard fare in the South; served with crackers, in a sandwich, spread on burgers, or mixed into mac and cheese.
3 large pimento peppers 4 oz. 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. freshly ground white pepper 1/8 tsp. smoked paprika 1/4 cup finely chopped bread and butter pickles 4 cups grated sharp cheddar cheese
- Preheat the broiler. Lay the peppers on a foil lined baking sheet. Roast the peppers, until they begin to blister on all sides, turning them. Turn off the broiler when the peppers are blistered on all sides. Allow them to cool in the turned off oven for 1 hour.
- Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers.
- 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 pickles, and cheddar cheese and stir again.
- Fold in the diced pimentos.
- Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator or frozen for up to 2 months.
Roasted Peppers
Serves 4 to 6
Serve these peppers as a contorno (side dish) or on crostini topped with Pecorino cheese for an apperitivo.
1 pound pimento peppers 1/2 cup extra virgin olive oil Salt and pepper 2 garlic cloves, sliced 1/3 cup aged balsamic vinegar
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
- Core and seed the peppers, cut them into quarters, if large into eighths.
- In a bowl, combine the oil, peppers, garlic, and season with salt and pepper. Lay onto the baking sheet in a single layer.
- Roast for 25 to 35 minutes turning once, until the peppers are tender. Remove from the oven, and transfer to a bowl. Add the vinegar and stir to coat. Allow to cool at room temperature. Remove the garlic cloves, and season with salt and pepper before serving.
Curried Carrot Soup
Serves 4
2 tablespoons unsalted butter 1/2 cup finely chopped torpedo onion 1 teaspoon sweet curry powder 1 bunch carrots, scraped, and cut into 1-inch lengths 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup finely chopped Italian parsley Salt and pepper
- In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
- Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
- Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
Roasted Honey Carrots
Serves 4
1 bunch orange carrots, tops removed, scrubbed/peeled, cut into quarters 1/4 cup honey 1/2 teaspoon (or more) ground cumin Few drops Sriracha Carrot tops
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
- In a bowl, combine the carrots, honey, cumin and Sriracha.
- Lay on the baking sheet in one layer and bake for 20 to 25 minutes.
- Wash the carrot tops and spin dry, chop a few and sprinkle them over the roasted carrots for garnish.
- Carrot tops can also be made into a pesto.
Pasta Alla Norma
Serves 6
1-pound penne or farfalle, cooked 3 minutes short of al dente 1/4 cup extra virgin olive oil 2 garlic cloves, minced Pinch red pepper flakes 1/2 cup finely chopped torpedo onion 1 eggplant, stem end removed, and cut into 1-inch cubes One 28-ounce can crushed tomatoes and their juice 1/4 cup finely chopped basil 2 tablespoons finely chopped Italian parsley Salt and pepper 1 cup crumbled ricotta Salata
- In a large skillet, heat the oil, sauté the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften.
- Add the eggplant and cook until the eggplant is golden brown.
- Add the tomatoes and bring to a boil. Simmer for 10 minutes.
- Add the basil, and parsley. Season with salt and pepper.
- Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
- Serve garnished with the remaining ricotta.
Roasted Ratatouille Pasta Sauce
Makes about 4 cups
1 cup torpedo onion, sliced 1/2-inch thick 2 pimento peppers cored and cut into 1/2-inch slices 1 medium eggplant, cut into 1/2-inch chunks 2 medium zucchini trimmed and cut into 1/4-inch-thick rounds 4 tomatoes, cored, and cut into 1/2-inch chunks 6 garlic cloves, minced 1/2 cup extra-virgin olive oil 2 tablespoons good quality balsamic vinegar 2 teaspoons dried herbs de Provence Salt and freshly ground black pepper 1/4 cup finely chopped Italian parsley 1/4 cup finely chopped basil One pound pasta, cooked al dente (saving some of the pasta water to thin the sauce) Freshly grated Parmigiano Reggiano cheese for garnish
- Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
- In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
- Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender.
- Scrape all the vegetables and any juices into a blender or food processor, and process until smooth. Stir in the parsley and basil. Keep the sauce warm while the pasta cooks.
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the sauce, adding some of the pasta water if the sauce is too thick. Serve the pasta garnished freshly grated Parmigiano cheese.
- Variation: If you have meat lovers in your house, sauté 1 pound of ground beef, turkey, or chicken, drain off any excess water/fat, and add to the pasta sauce.
Spicy Asian Eggplant
Serves 4
2 tablespoons oyster sauce 3 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon brown sugar 1 teaspoon chili garlic oil 1 teaspoon hoisin sauce 1/2 teaspoon sesame oil 1 teaspoon cornstarch 1/2 cup vegetable oil 3 garlic cloves, minced 1 teaspoon grated ginger 1 eggplant, stem end removed, and diced 1 teaspoon sesame seeds for garnish 1 scallion, finely chopped using the white and tender green parts
- In a mixing bowl, whisk together the oyster sauce, soy, rice vinegar, sugar, chili garlic oil, hoisin, sesame oil and cornstarch. Set aside.
- Heat the oil in a wok, swirl the garlic and ginger in the wok for 30 seconds until fragrant.
- Add the eggplant, and cook until the eggplant is golden brown, they may take about 15 minutes.
- Remove all but 1 tablespoon of the oil from the wok, add the sauce to the eggplant, and cook until the sauce is thickened. Serve garnished with sesame seeds and scallions.
Prosciutto Wrapped Peach Bruschetta
Serves 4 to 6
For the Bruschetta 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 Peaches 2 peaches, pitted, and cut into wedges 1/4 pound thinly sliced Prosciutto di Parma Olive oil 4 ounces soft cheese such as goat cheese or robiola Aged balsamic vinegar
Roasted Salmon with Tomato Peach Salsa
Serves 6
For the Salsa 4 ripe tomatoes cut into 1/4-inch dice 3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup) ½ cup finely diced torpedo onion 2 tablespoons finely shredded basil ½ jalapeno pepper, minced 1 garlic clove, minced 4 teaspoons white vinegar 1/3 cup extra-virgin olive oil Salt and pepper
- In a medium bowl, stir together the tomatoes, peaches, onion, basil, jalapeno, garlic, vinegar, and olive oil. Season with salt and pepper.
- The salsa will keep in the refrigerator for up to 1 week.
For the Salmon 1/2 cup extra virgin olive oil 2 teaspoons Old Bay seasoning 2 1/2 pounds salmon filets
- Preheat the oven to 400 degrees. Pour the oil and Old Bay into a 13-by-9-inch baking dish. Dip the salmon into the oil and arrange in the baking dish.
- Roast for 10 minutes per inch of thickness, until the salmon reaches 155 degrees on an instant read meat thermometer. Allow the salmon to rest for 5 minutes before serving with the salsa.
Roasted Peach Cornbread Sundaes with Maple Bacon Sauce
For the cornbread 1/2 cup unsalted butter, softened 2 cups unbleached all-purpose flour 1/2 cup fine yellow cornmeal 2 teaspoon baking powder 3/4 teaspoon kosher salt 1 cup granulated sugar 3 large eggs 1/2 cup heavy cream 1/2 cup whole milk 1/2 cup sour cream
- Preheat the oven to 375°F. and coat an 8-inch square baking dish with non-stick cooking spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream, mix until combined. The batter may look curdled at this point.
- Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.
- Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
For the bacon syrup 6 slices thick-cut bacon, preferably applewood-smoked 3/4 cup pure maple syrup 1/4 cup honey
- In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.
- Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.
For the Peaches 4 ripe semi-firm medium peaches (about 8 oz. each), halved and pitted 1/4 cup raw sugar, such as demerara or turbinado
- Preheat the oven to 400 degrees.
- Dip the cut side of each peach into the sugar.
- Heat an ovenproof skillet over medium high heat, and arrange the peaches cut side down.
- Roast for 5 to 7 minutes until the peaches are tender.
- Remove from the oven and allow to rest for 5 minutes. Cut the peaches into wedges and keep warm.
For serving Roasted Peach wedges, warmed Vanilla gelato or ice cream Cornbread, warmed Bacon Syrup, warmed
- Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven.
- Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup and serve.
Zucchini Parmesan Rice
Serves 8
3 tablespoons unsalted butter 1/2 cup finely chopped torpedo onion 2 cloves garlic, minced 4 cups shredded zucchini (about 2 1/2 pounds) 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 shakes of Tabasco sauce 2 tablespoons all-purpose flour 1 cup chicken broth 1 1/2 cups heavy cream 3/4 cup long-grain rice 3/4 cup freshly grated Parmigiano Reggiano cheese
- In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
- Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
- Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
- Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.
Chocolate Zucchini Cake
Makes 1 9-inch Bundt
1/2 cup unsalted butter, softened 1/2 cup canola oil 1 3/4 cup sugar 2 large eggs 1 teaspoon vanilla paste 1/2 cup sour cream 3/4 cup unsweetened cocoa 2 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 2 teaspoon espresso powder 1 teaspoon salt 2 cups grated zucchini (about 4 medium) 1/2 cup chocolate chips
- Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
- In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
- Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
- Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
- At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.
Baked Zucchini Chips
Serves 6
1 cup panko (Japanese breadcrumbs) 1/4 cup loosely packed fresh basil leaves 1/4 teaspoon salt 1/2 cup finely grated Parmesan cheese 1 pound zucchini, cut into 1/4-inch-thick rounds 1/4 cup olive oil
- Preheat oven to 400°, line a baking sheet with silicone, parchment, or aluminum foil.
- Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground.
- Stir together breadcrumb mixture and cheese in a medium bowl.
- Toss zucchini rounds with oil.
- Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.
- Bake 30 minutes or until browned and crisp. Serve hot.
Freckles Lettuce Salad with Lemon Vinaigrette
Serves 4
One head freckles lettuce, washed, spun dry and chopped 1/3 cup Meyer lemon juice 1 teaspoon grated lemon zest 1 garlic clove, minced 1 teaspoon Dijon mustard 2/3 cup extra virgin olive oil Salt and pepper
- Put the lettuce into a salad bowl.
- In a small bowl, whisk together the lemon juice, zest, garlic, mustard, and oil.
- Season with salt and pepper.
- Pour some of the dressing over the salad greens, toss to coat and serve.
Pasta Pesto Genovese
Serves 4
This is the traditional pesto of the Ligurian coast.
2 medium Yukon gold potatoes (any low starch potato will do here, like reds or white creamers) cut into 1/2-inch dice 1/4-pound green beans, trimmed and cut into 1-inch lengths 1-pound trofie or trenette pasta 1 1/2 cups packed small leaved basil 1 garlic clove (2 if they are small) 1/4 cup freshly grated Parmigiano Reggiano cheese (you can do 2 Tb. pecorino and 2 Tb. Parmigiano if you would like) plus more garnish 1/4 cup ITALIAN pine nuts 1/2 cup extra virgin olive oil Salt and pepper
- Bring 8 quarts of salted water to a boil, and add the potatoes, cooking them 4 minutes, add the green beans, and cook another 3 minutes. Remove from the pasta water and keep warm.
- Add the pasta to the boiling water, and while the pasta is cooking, make the pesto.
- Combine the basil, garlic, cheese and pine nuts in a food processor or blender (blender is actually better) and process on and off until the basil and nuts are chopped.
- With the machine running, add the oil, until the mixture becomes thickened. Taste for salt and pepper and adjust if needed.
- When the pasta is cooked, drain it, and save a bit of the pasta water. Toss the pasta, green beans, and potatoes with 1/3 cup of the pesto and a bit of the pasta water. Serve garnished with additional grated Parmigiano Reggiano.
- Cook’s Note: Pesto freezes beautifully, and can be used on flat breads, in pasta, as a topping for grilled meats and seafood.
Green Bean Salad with Warm Bacon Vinaigrette
Serves 4
½ pound blue lake green beans, trimmed, and cut into 1-inch pieces 4 strips thick cut bacon, cut into ½-inch dice ½ cup finely chopped torpedo onion 2 garlic cloves, minced 1 tablespoon brown sugar 1 tablespoon Dijon mustard 3 tablespoons rice vinegar Salt and pepper
- Bring 4 quarts of salted water to a boil and cook the green beans for 3 to 4 minutes till crisp/tender. Drain thoroughly.
- In a skillet, cook the bacon until crisp, add the onion and garlic, and sauté until the onion is softened.
- Add the sugar and mustard and stir till the sugar is melted.
- Add the rice vinegar, bring to a boil, add the beans, and toss to coat. Season with salt and pepper, serve warm or at room temperature.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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