Farmer’s Market Box August 29th, 2024
This week’s local produce and featured farms:
- Yellow Wax Beans – JR Organics
- Torpedo Red Onions – Weiser Family Farms
- Gem Lettuce –The Garden Of
- Purple Passionfruit – Fresh Picked Farms
- Orange bunched Carrots – JR Organics
- Herbs Basil – Fresno Evergreens
- Purple American Eggplant – Her Produce
- Root Turnips – JR Organics
- Jimmy Nardello Chile Peppers – Her Produce
- Reed Avocado – Schaner Farms
- Meyer Lemons –Rancho Del Sol Organics
Farmers Market Box Recipes
Avocado Mousse with Shrimp Louis Dressing
Serves 4
1 envelope plain, unflavored gelatin 3 tablespoons white-wine vinegar 2 avocados, peeled, pitted, and chopped 2 tablespoons lemon juice 1/2 cup packed cilantro 1/2 cup mayonnaise Salt ¼ teaspoon Tabasco sauce 1 tablespoon Dijon-style mustard 1/2 cups mayonnaise 1/4 cup ketchup 2 tablespoons finely chopped torpedo onion, using the white part only 1 tablespoon sweet pickle relish 2 pimento-stuffed green olives, finely chopped 1 tablespoon finely chopped fresh Italian parsley 1/2 pound cooked peeled and deveined shrimp, coarsely chopped
- Coat the inside of an 8-inch pie or cake pan with non-stick cooking spray.
- Sprinkle the gelatin over the vinegar and stir to blend.
- Put the avocado, lemon juice, cilantro, mayonnaise, salt, Tabasco, and mustard into a food processor. Stir in the gelatin, and process until the mixture is pureed. Season with salt and more Tabasco if needed. Spread into the prepared pan, cover, and refrigerate until firm (about 4 hours)
- In a bowl, combine the mayonnaise, ketchup, onion, relish, olives, parsley, and shrimp, stirring to blend. Season with salt and pepper
- When ready to serve, slice a wedge of avocado mousse, and arrange on a plate and garnish with the Shrimp Louis.
America’s Finest City Guacamole
Serves 8
When the Super Bowl was held in San Diego the avocado growers submitted their favorite guacamole recipes; I adapted this one from the winning recipe—the roasted veggies give this guacamole great character and flavor. Serve with homemade tortilla chips.
1 cup frozen corn kernels, defrosted 1 jalapeño, cut in half and seeded 2 cloves garlic 1/2 cup coarsely chopped torpedo onion, using the white and tender red/green parts 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large fully ripened avocados, peeled and pitted 2 tablespoons fresh lime juice 2 tablespoons bottled tomatillo salsa (Frontera brand is nice) 1/4 cup chopped fresh cilantro 6 shakes of Tabasco sauce
- Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
- In a small bowl, toss together the corn, jalapeño, garlic, leek, olive oil, salt, and pepper.
- Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
- Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin.
- Do-Ahead: At this point, you can cover the mixture and refrigerate for up to 2 days.
- In a medium-size bowl, mash the avocados with the lime juice.
- Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended.
- Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
- Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.
Cook’s Note: Want to save your avocado from discoloration? Spritz with water, and cover with plastic wrap. The water spritz works better than the lemon juice trick, or the pit in the guacamole. I hope you’ll try it.
Little Gem Salad with Avocado Ranch Dressing
Serves 4 to 6
2 heads little gem lettuce, washed, spun dry and chopped 1 ripe avocado, ripe, pitted, flesh scooped from skin ½ teaspoon Tabasco 1 tablespoon Meyer lemon juice 1 teaspoon grated lemon zest ½ cup buttermilk ¼ cup mayonnaise 1 tablespoon minced torpedo onion 6 leaves lemon basil ½ teaspoon dried oregano 1 medium clove garlic, minced ½ teaspoon sugar ¾ teaspoon salt ¼ teaspoon ground black pepper
- Put the lettuce into a large salad bowl.
- Combine all the ingredients in a food processor or blender, and puree.
- Season with salt and pepper and dress the salad. Any leftover dressing keeps in the refrigerator for up to 4 days and can be used as a topping for baked potatoes, cooked seafood, pasta salad, potato salad, or chicken salad.
Lemon Basil Flavor Bomb
Makes about 1 cup
Flavor bombs are great to have in your freezer to use on vegetables, meats, seafood and in vinaigrettes.
1 bunch lemon basil, washed, and spun dry 4 garlic cloves ½ cup chopped torpedo onion 1 teaspoon grated lemon zest 1 teaspoon salt ½ teaspoon ground black pepper ½ cup extra virgin olive oil
- In a blender or a food processor, combine the basil, garlic, torpedo onion, zest, salt, and pepper.
- Pulse on and off a few times to break up the basil and garlic.
- With the machine running, slowly add the olive oil.
- Pour the flavor bombs into ice cube trays, or muffin tins (about 2 – 3 tablespoons)
- Cover and freeze until firm. Release the flavor bombs from the trays and freeze in zip-lock bags.
Basil Marinated Herbed Goat Cheese
Makes six 8-ounce jars
Two 11-ounce logs, goat cheese 1 cup chopped basil 4 garlic cloves, sliced Olive oil Peppercorns
- Shape the goat cheese into small balls with a portion scoop.
- Roll in the herbs, and transfer to sterilized jars.
- Pour in olive oil and add sliced garlic 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.
Miso Glazed Turnips
Serves 4 to 6
3 tablespoons white miso 1/4 cup vegetable oil 1/4 cup maple syrup 1/4 cup rice vinegar 1/4 cup soy sauce One bunch turnips, tops removed, scrubbed, and quartered ½ cup finely chopped torpedo onion for garnish 2 tablespoons sesame seeds, for garnish
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
- In a large mixing bowl, whisk together the miso, oil, maple syrup, vinegar, and soy sauce.
- Add the turnips, stirring to coat.
- Arrange the vegetables and marinade on the baking sheet, roast the vegetables for 35 to 45 minutes until tender.
- Transfer to a serving bowl, garnish with scallions and sesame seeds.
Parmesan Crusted Roasted Carrots
Serves 4
3/4 packed cup freshly grated Parmigiano Reggiano 1 bunch carrots, peeled, halved crosswise, and quartered 1 sprig fresh rosemary, finely chopped 1 tablespoon olive oil 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Chopped fresh parsley leaves, for garnish (optional)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, aluminum foil, or silicone. Transfer the Parmigiano to the baking sheet and spread into an even layer.
- Put the carrots into a large bowl. Add the rosemary, oil, oregano, salt, and pepper to the carrots, and toss to coat. Arrange the carrots cut side down in a single layer on the cheese.
- Roast until most of the cheese is dark golden-brown and the carrots are tender, rotating the baking sheet as needed, 15 to 20 minutes total. Let cool for 2 to 3 minutes. Garnish with freshly chopped parsley leaves if desired and serve warm.
Passion Fruit Meringue
Serves 6
2/3 cup unsalted butter, melted 2 teaspoons lemon rind, finely grated 2 tablespoons lemon juice 1/3 cup fresh passionfruit pulp 1 cup sugar 3/4 cup self-rising flour 1 1/4 cups milk 4 eggs, separated 3 egg whites 3/4 cup sugar 2 cups heavy cream, whipped stiffly for garnish
- Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
- Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
- Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in the remaining egg white.
- Spoon mixture into prepared dish.
- Bake for 35 to 40 minutes or until golden and just set.
- Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
- Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.
Coconut Passion Fruit Smoothie
Serves 2
1 cup mango nectar 3 passion fruits, flesh only (reserve seeds for serving) 1/2 cup yogurt 1/2 cup coconut milk 6 mint leaves 2 cups ice cubes
- In a blender, combine the ingredients until pureed.
- Pour into tall glasses, and garnish with some of the passion fruit seeds if desired.
Basil Yellow Wax Bean Salad
Serves 4
½ pound yellow wax beans, ends trimmed, and cut into 1-inch pieces ½ cup olive oil 1/4 cup finely chopped torpedo onion 3 tablespoons Meyer lemon juice 1 1/2 teaspoons Dijon mustard 3/4 teaspoon salt 2 tablespoons finely chopped lemon basil ¼ teaspoon freshly ground pepper
- Bring 4 quarts of salted water to a boil. Add the beans, and cook for 3 to 4 minutes, until crisp/tender.
- Drain thoroughly and put into a serving bowl.
- While the beans are cooking, whisk together the oil, onion, lemon juice, mustard, salt, basil and pepper. Add this to the beans and toss to coat. Serve at room temperature.
Grilled Eggplant with Herb Vinaigrette
Serves 4 to 6
One pound eggplant, stem and root ends trimmed, cut into rounds 2/3 cup extra virgin olive oil Salt and pepper
- Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper.
- Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Arrange the slices on a serving platter. Drizzle with basil vinaigrette.
Basil Vinaigrette 1 garlic clove 1 cup packed basil leaves (coarsely chopped) 2 tablespoons finely chopped red torpedo onion 1/2 cup extra-virgin olive oil 2 to 3 tablespoons white vinegar Pinch of crushed red pepper Salt and freshly ground black pepper
- In a food processor or blender, combine the ingredients, and process/blend until smooth. Season with salt and pepper.
- Cover and refrigerate for at least 4 hours before serving. The dressing will keep in the refrigerator for up to 1 week. It’s great as a drizzle over grilled meats, poultry, and vegetables.
Ginger Sesame Eggplant
Serves 4
2 tablespoons vegetable oil 3 garlic cloves, minced 2 tablespoons grated ginger 3 large scallions, chopped, green and white parts divided 1-pound eggplant, sliced into thin rounds 3 tablespoons soy sauce 4 tablespoons rice wine vinegar 1 tablespoon sugar 1 tablespoon cornstarch 1 to 2 tablespoons sesame oil for garnish 2 teaspoons sesame seeds for garnish
- Heat canola oil over medium-high heat in a large skillet or wok. Add garlic, ginger, and white parts of scallions and cook for 2-3 minutes, until fragrant.
- Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
- In a small bowl combine soy sauce, rice wine vinegar, sugar, and cornstarch.
- Once eggplants have softened, pour sauce into pan, and bring to a boil, stirring to make sure all vegetables are coated.
- Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
- Remove from heat and top with scallion greens before serving. Drizzle the eggplant with sesame oil, and sprinkle with sesame seeds before serving.
Bruschetta with Jimmy Nardello Peppers
Serves 4
For the Bruschetta 1 baguette, sliced 1/2-inch thick Olive oil 2 garlic cloves
- Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
- Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub it with the garlic clove. Allow it to cool.
- Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.
For the Peppers and Assembly 3 tablespoons extra virgin olive oil 1/2-pound Jimmy Nardello peppers 2 garlic cloves, minced 1/4 cup finely chopped Italian parsley Salt and pepper Whole milk ricotta cheese (about 1/2 cup) Aged balsamic vinegar
- Slice the peppers in half lengthwise, keeping the seeds.
- Heat olive oil in a large frying pan over medium-low heat. Add peppers to the frying pan. Cook 6-8 minutes, stirring often, until slightly wilted and blistered. Remove from the heat.
- Add the garlic and parsley to the peppers and stir. Season with salt and pepper.
- Spread the bruschetta with some of the ricotta. Top with peppers, and drizzle with balsamic vinegar.
Pasta with Jimmy Nardello Peppers and Torpedo Onion
Serves 4 to 6
3 tablespoons extra virgin olive oil 3 garlic cloves, minced 1 cup thinly sliced torpedo onion ½ pound Jimmy Nardello peppers, cored, and thinly sliced Pinch red pepper flakes One 14.5-ounce can tomato passata (puree) Salt and pepper ¼ cup packed lemon basil, thinly sliced One-pound penne or other shaped pasta cooked 2 minutes short of al dente 1 cup crumbled ricotta Salata
- In a large skillet, heat the oil, add the garlic, onion, peppers, and pepper flakes, sautéing until the peppers are softened.
- Add the tomato passata and bring to a simmer. Simmer for 5 minutes, season with salt and pepper, and add the lemon basil.
- When the pasta is ready, drain it saving a bit of the pasta water, add the pasta to the skillet, toss to coat with the sauce, add ½ the cheese, and some of the pasta water to make a creamy sauce. Serve garnished with the remaining cheese.
Slow Cooker Lemon Chicken Orzo Soup
Serves 8
8 cups chicken broth grated zest of two lemons 1 cup orzo pasta 2 cups shredded cooked chicken 2 teaspoons fresh lemon juice 4 eggs, separated ½ cup finely chopped Italian parsley Thin lemon slices for garnish
- Pour the broth, zest, orzo, and chicken into the insert of a 5 to 7-quart slow cooker. Cover and cook on high for 2 hours. Turn the slow cooker to low heat.
- In a mixing bowl, whisk together the egg white, until soft peaks form. In another bowl, whisk together the lemon juice and the yolks. Whisk the mixtures together and pour one cup of the broth into the eggs, whisking constantly being careful not to cook the eggs into a scramble.
- Slowly pour the eggs into the soup and cook another hour on low. Sprinkle the soup with the parsley and serve garnished with lemon slices if desired.
Slow Cooker Lemon Chicken Wings
Serves 6
Browning 3 pounds chicken wing drumettes ¼ cup olive oil 1 ½ teaspoons salt 1 teaspoon sweet paprika
- Coat the inside of the insert of a 5 to 7-quart slow cooker insert with non-stick cooking spray. Preheat the broiler for 10 minutes.
- In a large mixing bowl, combine the chicken wings, olive oil salt, paprika and pepper, tossing to coat the wings evenly.
- Arrange the wings on a rack in a baking sheet, and broil for 5 minutes, until the wings are crispy on one side, turn the wings, and broil another 5 minutes, until crispy and browned.
- Remove the wings from the oven; if you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days, otherwise, place the wings into the prepared insert.
Sauce ½ cup lemon juice Grated zest of 3 lemons 2 teaspoons salt Pinch red pepper flakes ½ cup extra virgin olive oil 2 tablespoons red wine vinegar 6 cloves garlic, minced 1 tablespoon finely minced rosemary ½ cup chicken broth
- In a mixing bowl, whisk together the sauce, and pour over the wings in the insert and turn to coat all the wings.
- Cover and cook on high for 3 hours, turning the chicken several times during the cooking time to coat with the sauce. Serve the wings on the warm setting.
Lemon Chicken
Serves 6
4 pounds chicken parts (you could use all chicken wings if you are serving for the Super Bowl) 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon sweet paprika 1 cup olive oil 2/3 cup fresh lemon juice 2 tablespoons red wine vinegar 8 cloves garlic, minced 1 tablespoon dried oregano 2 lemons, thinly sliced and seeds removed, for garnish
- Preheat the broiler for 10 minutes. Line a rimmed baking sheet with aluminum foil and place a rack on it.
- Rinse the chicken in cold water and drain in a colander and pat dry. Combine 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of paprika and sprinkle over the chicken, shaking it in the colander to coat.
- Place the chicken on the rack, skin side down, and broil until browned on that side, 5 to 7 minutes, then turn.
- Turn the chicken over and broil until the skin is crisp and golden brown, another 7 minutes.
- In a medium-size bowl, whisk together the remaining 1 teaspoon of salt, 1/2 teaspoon each of pepper and paprika, the oil, lemon juice, vinegar, garlic, and oregano until blended.
- Turn off the broiler and increase the oven temperature to 400 F. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken directly to the sheet pan, skin side up. Pour the marinade mixture over the chicken and return it to the oven. Bake until cooked through, 25 to 30 minutes, basting the chicken once or twice with the sauce.
- Transfer the chicken to a serving dish, cover with foil to keep warm, and transfer the sauce to a saucepan. Bring to a boil and let boil continue boiling on high heat until it reduces a bit, 5 to 7 minutes. Spoon the sauce over the chicken and serve, garnished with the lemon slices.
Dutch Baby Pancake with Strawberries and Meyer Lemon Syrup
Serves 4
1/2 cup Meyer lemon juice 1/2 cup sugar 4 tablespoons unsalted butter 4 large eggs 3/4 cup cold milk 2/3 cup all-purpose flour 1 tablespoon cinnamon sugar 1 teaspoon vanilla paste or vanilla extract 1 basket strawberries hulled, and sliced Sifted Confectioner's sugar
- In a saucepan, combine the lemon juice and sugar. Bring to a boil, and simmer for 15 minutes. Cool. Taste for sweetness and adjust to your preference. The syrup can be kept in the refrigerator for up to 1 month.
- Preheat the oven to 400 degrees. Place the butter into a 10-inch-wide shallow pie plate and slide the plate into the oven to get hot and melt the butter while you are making the batter.
- In a blender, process the milk and eggs until frothy, about 1 minute. Add the flour, cinnamon sugar, and vanilla, and blend another 2 minutes.
- Pour the mixture into the hot butter and bake for 15 to 17 minutes until puffed and golden.
- Remove from the oven, slice into wedges, and serve garnished with strawberries and confectioners’ sugar and/or lemon syrup.
- Do-Ahead Note: the batter can be blended, and kept in the jar in the fridge overnight, then blended in the morning and baked. The colder the batter and the hotter the butter/pan/oven the better the puff.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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