Farmer’s Market Box September 5th, 2024
This week’s local produce and featured farms:
- Early Girl Tomatoes – Tutti Frutti Farm
- Red Yam Potatoes – Fresno Evergreen
- Broccolini – Mendoza Farms
- Torpedo Red Onions – Weiser Family Farms
- Gem Lettuce –The Garden Of
- Purple Passionfruit – Fresh Picked Farms
- Italian Purple Garlic – Windrose Farm
- Italian Long Sweet Peppers – Fresno Evergreen
- Round Purple Radish – JR Organics
- Bicolor Corn – Mendoza Farms
- Ambrosia Melon – Munak Ranch
Farmer’s Market Box Recipes
Elotes Pasta Salad
Serves 6
One-pound shaped pasta (farfalle, fusilli, cavatappi, short rigatoni) cooked 2 minutes short of al dente 1 cup bi-color corn, cut from the cob ½ cup finely chopped torpedo onion, using the white and tender red/green part 1 cup Italian peppers, sliced ½-inch thick into half moons ½ cup julienne purple radish 1 cup crumbled Cotija cheese 2/3 cup mayonnaise 1/3 cup sour cream 3 garlic cloves, minced 3 tablespoons lime juice 1 teaspoon Ancho Chile powder ¼ cup finely chopped cilantro
- Put the cooled pasta into a large salad bowl.
- Add the corn, onion, peppers, and cheese.
- In a small bowl, whisk together the mayonnaise, sour cream, garlic, lemon juice, Chile powder and cilantro. Taste for seasoning and adjust using salt and pepper.
- Pour the dressing over the salad ingredients and toss to coat. Taste for seasoning and adjust. If you would like a spicier salad, add Cholula to the salad in small increments. Cover and refrigerate for at least 2 hours to allow the flavors to blend.
- Cooks’ Note: Cook the pasta a few minutes short of al dente, the acid in the salad dressing will continue to cook the pasta as it sits. Also, DO NOT add oil to the pasta water; when pasta cooks, the starch goes to the outside of the pasta, if you add oil, the dressing/sauce will slide right off of the pasta. Once you add sauce or dressing, that will allow the pasta to separate.
Bacon Corn Chowder
Serves 4-6
3 cups chicken or vegetable broth 2 cups diced Yukon gold or red potatoes 2 medium carrots, diced 4 strips thick cut bacon, cut into ½-inch dice 1/2 cup finely chopped onion 1 rib celery, chopped finely 1 1/2 teaspoons dried thyme leaves 1/4 cup flour 1 cup corn cut from the cob 1/2 cup heavy cream Salt and more Tabasco to taste
- In a saucepan, bring the broth, potatoes, and carrots to a boil. Simmer for 10 minutes until the potatoes are tender. Drain, save the broth and vegetables.
- In a Dutch oven, cook the bacon until it is crisp. Add the onion, celery, and thyme, and sauté until the onion is softened, about 5 minutes. Add the flour, and sauté for 2 to 3 minutes to cook the flour.
- Add the reserved broth and bring to a boil. Add the carrots, potatoes, and corn, and simmer for 5 minutes. Add the cream, and season with salt and Tabasco. Serve warm.
- Cook’s Note: You can omit the cream if you would like, add a bit more broth if desired.
Early Girl Tomato Galette
Serves 6
One 9-inch pie crust, either homemade or store bought 1-pound Early girl tomatoes, cored and sliced ¼ inch thick 1 shallot, sliced thin 2 tablespoons extra-virgin olive oil 1 teaspoon minced fresh thyme 1 garlic clove, minced ¼ teaspoon pepper 2 teaspoons Dijon mustard ¾ cup shredded Gruyère cheese or sharp white cheddar (your choice) 2 tablespoons grated Parmesan cheese 1 large egg, lightly beaten 1 tablespoon chopped fresh basil
- Toss the tomatoes and 1 teaspoon salt together in large bowl. (Save the bowl) Transfer tomatoes to colander and set colander in sink. Let tomatoes drain for 30 minutes.
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Roll dough into 10-inch circle on lightly floured counter, then transfer to prepared sheet (dough may run up lip of sheet slightly; this is OK).
- Shake the colander well to rid tomatoes of excess juice.
- Combine the tomatoes, shallot, oil, thyme, garlic, pepper, and remaining ½ teaspoon salt in now-empty bowl. Spread mustard over dough, leaving 1½-inch border.
- Sprinkle Gruyère in an even layer over mustard. Shingle tomatoes and shallot on top of Gruyère in concentric circles, keeping within 1½-inch border. Sprinkle Parmesan over tomato mixture.
- Carefully grasp 1 edge of dough and fold up about 1 inch over filling. Repeat around circumference of tart, overlapping dough every 2 inches, gently pinching pleated dough to secure. Brush folded dough with egg
- Bake until the crust is golden brown, and tomatoes are bubbling, 45 to 50 minutes. Transfer sheet to wire rack and let galette cool for 10 minutes. Using metal spatula, loosen galette from parchment and carefully slide onto wire rack; let cool until just warm, about 20 minutes. Sprinkle with basil. Cut into wedges and serve.
Roasted Tomato Basil Soup
Serves 4
1-pound Early girl tomatoes, cored and quartered 1/2 cup extra virgin olive oil 2 teaspoons dried basil 1/2 cup chopped torpedo onion 3 cloves garlic, coarsely chopped 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3 cups chicken or vegetable broth ½ cup heavy cream ¼ cup finely chopped basil
- Preheat the oven to 350°F. Line a sheet pan with a silicone liner, parchment paper, or aluminum foil.
- Cut the tomatoes in half and put in a large glass bowl. Stir in the olive oil, basil, 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 hour, checking to make sure that the tomatoes and garlic don’t brown.
- Transfer the mixture to a blender or food processor and puree.
- Transfer to a saucepan, add the broth, and bring to a boil.
- Simmer for 10 minutes. Add the cream and basil, bring back to serving temperature, and serve.
Broccolini and Cannellini Beans on Garlic Toast
Serves 2-4
1 bunch broccolini, washed and chopped 11/2 Tbs. extra-virgin olive oil. more for drizzling 1 torpedo onion, finely chopped using the white/red parts only 11/2 to 2 tsp. finely chopped fresh rosemary 2 cloves garlic, minced, plus 1 whole clove to rub on the toast Crushed red pepper flakes 1 cup chicken or vegetable broth 1 15-oz. can cannellini beans, rinsed and drained salt and freshly ground black pepper 2 to 4 thick slices sturdy country-style bread, preferably sourdough Olive oil for drizzling to serve Lemon wedges or red-wine vinegar for serving
- In a large skillet, heat the oil, add the onion and rosemary, and cook until the onion softens, and begins to caramelize. Add the minced garlic and a pinch or two
- of red pepper flakes and cook for 1 minute.
- Add the chopped broccolini and 1 cup of broth, cook, stirring occasionally, until the broccolini is wilted, about 5 minutes.
- Add the beans (and more broth as needed) until the greens are cooked, about another 10 minutes. Season well with salt and pepper.
- Meanwhile, toast the bread on the grill or under the broiler. Rub one side of the toast with the reserved garlic clove.
- Set a slice or two of bread on each plate. Spoon the beans and greens over the toast. Drizzle olive oil liberally over the beans and greens. Top with a squeeze of lemon juice or a splash of red wine vinegar.
Linguine with Broccolini and Pancetta
Serves 4-6
1 cup panko breadcrumbs 1 tablespoon extra-virgin olive oil 2 garlic cloves, chopped ¼ teaspoon salt 1-pound broccolini, trimmed, stalks cut into 1-inch pieces, florets left whole 1 teaspoon salt, plus salt for cooking broccolini and pasta 1 pound linguine ¼ cup extra-virgin olive oil 4 ounces pancetta, cut into 1⁄4-inch pieces 2 garlic cloves, minced ¾ teaspoon red pepper flakes 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving 4 tablespoons unsalted butter, cut into 4 pieces
- Combine panko, garlic, oil, and salt in a 12-inch nonstick skillet. Cook over medium heat, stirring frequently, until panko is golden brown, 3 to 6 minutes. Transfer to bowl and set aside.
- Bring 4 quarts water to boil in Dutch oven over high heat. Add broccolini stalks and 1 tablespoon salt. Cook, stirring often, until crisp-tender, about 1 minute. Add florets and continue to cook 1 minute longer. Using spider skimmer or slotted spoon, transfer broccolini to second bowl and set aside.
- Return water to boil; add pasta; and cook, stirring often, until strands are flexible but still very firm in center, 5 to 7 minutes. Reserve 2 cups cooking water, then drain pasta and set aside.
- Wipe pot dry with paper towels. Combine oil and pancetta in now‑empty pot and cook over medium heat until pancetta is golden brown and beginning to crisp, 6 to 8 minutes. Add garlic, pepper flakes, and salt and cook until fragrant, about 30 seconds.
- Add 1½ cups reserved cooking water to oil mixture, increase heat to medium-high, and bring to boil.
- Stir in pasta and broccolini and cook, stirring often and folding pasta over itself, until water is mostly absorbed, and pasta is al dente, about 3 minutes.
- Off heat, stir in Parmesan and butter until butter is melted. Adjust consistency with remaining reserved cooking water as needed. Transfer to serving dish; sprinkle with ½ cup breadcrumbs; and serve, passing extra Parmesan and remaining ½ cup breadcrumbs separately.
Red Yam Hash
Serves 4
2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 large yellow onion, finely chopped 3 garlic cloves, minced 1 pounds scrubbed red yams cut into 1/2-inch dice 3 large cloves garlic, minced 8 sage leaves, minced Freshly ground black pepper 6 large eggs Salt and freshly ground black pepper
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
- Melt the butter and olive oil in a large skillet over medium-high heat.
- Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
- Place the yams, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
- Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of yam).
- Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
- Serve immediately, with shavings or sprinkles of sharp cheddar cheese, if desired.
Roasted Sweet Potatoes with Cinnamon Hot Honey Butter
Serves 4
One-pound red yams, scrubbed and pricked with the tip of a paring knife 1 cup unsalted butter, softened 1 teaspoon ground cinnamon ½ cup honey 2 teaspoons Tabasco or hot sauce of your choice
- Preheat the oven to 425 degrees and roast the potatoes for 50 to 60 minutes until softened when pinched with an oven mitt.
- While the potatoes are baking, knead the butter, cinnamon, honey, and hot sauce together, until blended.
- When the potatoes are read, split them lengthwise, and serve with hot honey butter.
- The butter will keep in the refrigerator for up to 2 weeks, and is delicious on fried chicken, and corn.
Pepperonata
Serves 6
Usually served as a condiment in Italy, this is delicious on bruschetta, with grilled meats, poultry and seafoods.
2 tablespoons olive oil 2 torpedo onions, thinly sliced 1/2-pound Italian long peppers, cored, seeded, and thinly sliced into rings 1/2 teaspoons salt 1/2 teaspoons sugar 1/2 teaspoon freshly ground black pepper 1 ½ cups crushed tomatoes, or passata
- In a 12-inch skillet, heat the olive oil over medium-high heat, add the onions, and cook, stirring, until almost translucent, about 5 minutes. Add the peppers, salt, sugar, and black pepper and cook, stirring frequently, until the bell peppers and onions have reduced down to about half their original volume; this should take about 10 minutes.
- Add the tomatoes and stir until combined. Continue to cook, stirring, until the liquid from the tomatoes begins to evaporate, another 10 minutes.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before serving. Serve hot or at room temperature.
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
For the merengue 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.
Roasted Purple Radishes
Serves 4
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.
Spicy Pickled Radishes
Makes 1 quart
10 radishes, trimmed and sliced thin ½ cup lime juice (4 limes) ½ jalapeño Chile, stemmed and sliced thin 1 teaspoon sugar ¼ teaspoon salt
- Combine all ingredients in a bowl. Cover and let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).
- Serve the radishes as a garnish for sandwiches, tacos, or burgers. The radishes will keep in the refrigerator for up to 2 weeks.
Prosciutto, Melon and Mint 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 mint 1/2 cup olive oil Freshly ground black pepper
- In a salad bowl, combine the prosciutto, melon, mint and oil, tossing to combine.
- Garnish with freshly ground black pepper and serve.
Ambrosia Melon Sorbet
Serves 4 to 6
1/4 cup water 1/4 cup sugar 2 tablespoons corn syrup 1 ambrosia melon, seeds and peel removed, and coarsely chopped 1 tablespoon lime juice
- In a saucepan, heat the water and sugar, until the sugar is dissolved. Cool.
- In a blender, combine the corn syrup, melon, lime juice, and cooled sugar syrup. (you may have to do this in batches)
- Cool the mixture in the refrigerator for 2 hours, then pour into an ice cream maker, freeze according to the manufacturers’ directions.
- Store the sorbet in the freezer.
Honey Garlic Chicken
Serves 4
4 chicken cutlets (about 1 pound) Salt and black pepper 2 tablespoons extra-virgin olive oil 3 tablespoons water 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons apple cider or rice vinegar 3 to 4 large garlic cloves, minced 2 tablespoons unsalted butter 2 tablespoons Italian parsley, for garnish
- Pat the chicken dry. Season with salt and pepper.
- Heat the oil in a large (12-inch) skillet over medium-high for 1 to 2 minutes until hot and shimmering. Add the chicken and cook without moving until it’s golden brown on the bottom, about 4 minutes.
- Use tongs to flip the chicken and cook until just cooked through, about 4 minutes.
- While the chicken cooks on the second side, mix together 3 tablespoons of water, the honey and soy sauce in a measuring cup.
- Transfer the cooked chicken to a plate and set aside.
- Pour in the soy sauce mixture and let cook until the liquid reduces, about 1 minute. Add the vinegar, garlic, and butter, stirring to melt and incorporate until thick and glossy, about 2 minutes more.
- Return the chicken to the pan, leaving behind any accumulated juices on the plate, and turn to coat in the sauce. If the sauce is too thick, add the accumulated juices, then serve immediately, garnishing with the parsley, if desired.
Little Gem Salad
Serves 4
Two heads little gem lettuce, washed, spun dry, chopped 1 torpedo onion, thinly sliced 3 purple radishes, thinly sliced 1/2 cup sugar 1/2 cup vegetable oil 1/2 cup red wine vinegar 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 2 garlic cloves, minced 1/2 teaspoon dry mustard 1 teaspoon curry powder
- Put the lettuce, onion, and radish into a salad bowl.
- In a mixing bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire, garlic, dry mustard, and curry powder. (dressing keeps in the fridge for 2 weeks—delicious on rice/farro salads)
- Pour the dressing over the salad, toss to coat, and serve.
Little Gem Wedge Salad
Serves 4
4 heads little gem lettuce, washed, spun dry and cut in half 1 cup mayonnaise 1/4 cup sour cream 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon Dijon mustard 1/4 teaspoon freshly ground black pepper 1 cup crumbled blue cheese 4 strips bacon, cooked crisp and crumbled ¼ cup chopped torpedo onion
- Arrange the lettuce on salad plates.
- In a mixing bowl, whisk together the mayonnaise, sour cream, vinegar, lemon juice, Worcestershire, Dijon mustard, pepper, and blue cheese. Season with salt and pepper if needed.
- Spoon some of the dressing over the lettuce, garnish with bacon and torpedo onion.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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