Farmer’s Market Box September 19th, 2024
This week local produce and featured farms:
- Beefsteak Tomatoes – Beylik Family Farms
- Satina Potatoes – Weiser Family Farms
- Herbs Arugula – Tamai Family Farms
- Blue Lake Beans – JR Organics
- Rainbow Bunch Carrots – The Garden Of
- Herbs Italian Basil – Fresno Evergreen
- Italian Eggplant – Fresno Evergreen
- Calabrian Chile Peppers –Weiser Family Farms
- Delicata Squash – Tutti Frutti Farm
- Bi-Color Corn – Mendoza Farms
- Honeycrisp Apples – See Canyon Apple Orchard
Farmer’s Market Box Recipes
Stuffed Tomatoes
Serves 4
2 beef steak tomatoes Salt and pepper Olive oil 1 cup fresh breadcrumbs 1/2 cup grated Parmigiano Reggiano 1/4 cup finely chopped basil 2 garlic cloves, minced 2 tablespoons finely chopped parsley 1/3 cup water
- Cut the tomatoes in half horizontally and season the cut sides with salt and pepper.
- Film the bottom of a 10-inch skillet with some of the oil, and put the tomatoes into the skillet, cut side up.
- In a bowl, combine the crumbs, cheese, basil, garlic, and parsley. Mound the mixture onto the cut sides of the tomatoes, and drizzle with a bit of olive oil.
- Turn on the heat to medium high and add the water. Cook for 10 minutes, until the tomatoes begin to sizzle.
- Cover and simmer for another 10 to 15 minutes, basting with the sauce in the bottom of the pan.
- When the tomatoes are softened, remove from the heat, and allow to rest for 5 minutes before serving.
- These are delicious with grilled meats, fish, or poultry. They can be made ahead and then reheated before serving.
Pizza Pie Potatoes
Serves 6
1 pound Satina potatoes, scrubbed 3/4 cup extra virgin olive oil 2 tablespoons green garlic, minced 2 teaspoons dried oregano Salt and pepper 2 beefsteak tomatoes, thinly sliced 1 ball fresh mozzarella, thinly sliced 1/3 cup grated Parmigiano Reggiano
- Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
- Remove from the water and cool slightly.
- Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Thinly slice the potatoes and lay them into the baking dish.
- In a bowl, combine the oil, garlic, oregano, salt, and pepper.
- brush some of the garlic oil over the potatoes.
- Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
- Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
- Allow to rest for 5 minutes before serving.
- These are great as a side with grilled meats, or poultry…they can also be a meatless Monday entrée.
Black Bean, Corn, and Salsa Dip
Serves 6
You can either serve this as a dip for tortilla chips, or as a salad in lettuce cups. It keeps a few days in the fridge.
Two 15-ounce cans black beans, drained and rinsed 2 garlic cloves, minced 1/4 cup finely chopped red onion 2 cups bicolor corn kernels 1 1/2 cups chopped beefsteak tomatoes 1/4 cup seeded and finely chopped Calabrian chile 1/4 cup chopped fresh cilantro 1/4 cup fresh lime juice 3/4 cup vegetable oil 1 chipotle Chile in adobo, finely chopped 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper
- In a large serving bowl, combine all the ingredients, and toss to coat. Refrigerate for at least 4 hours to let the flavors blend. Serve with tortilla chips.
Shrimp and Corn Chowder
Serves 6
4 tablespoons (½ stick) unsalted butter ¼ cup finely chopped shallot 1 rib celery, finely diced 2 teaspoons Creole Seasoning or Old Bay Seasoning 3 tablespoons all-purpose flour 2 cups seafood stock 2 cups bicolor corn, fresh cut from the cob ½ pound medium cooked shrimp, peeled and deveined (see note) 1 cup heavy cream ¼ cup snipped chives
- Melt the butter in a 4-quart saucepan, and add the shallot, celery, and Creole Seasoning, sautéing for 3 minutes, until the shallot is softened.
- Add the flour and stir until the flour begins to bubble in the bottom of the pan.
- Add the corn and bring to a boil. [Note: If you would like to use raw peeled and deveined shrimp, add it here, and simmer the soup for 3 to 4 minutes.]
- Add the cream and (cooked) shrimp, bring to serving temperature, and serve garnished with chopped chives.
Pasta Pesto Genovese
Serves 4
3 Santina 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 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 water to a boil, and add the potatoes, cooking them 5 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 pureed.
- Taste 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 pesto and a bit of pasta water. Serve garnished with additional grated Parmigiano Reggiano.
Feta Potato Salad
Serves 4
One pound Santina potatoes, scrubbed 1 cup Greek style yogurt 1 cup chopped Persian or European cucumber 1/2 cup sour cream 1/2 cup crumbled Feta cheese 2 tablespoons lemon juice 1 tablespoon olive oil 1 garlic clove, minced 1 tablespoon minced fresh dill 1/4 teaspoon freshly ground black pepper
- Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes until the potatoes are tender. Cool completely.
- While the potatoes are cooking whisk together the remaining ingredients. Season with salt if needed. Refrigerate until ready to use.
- When the potatoes are cooled, peel and cut into bit sized pieces.
- Toss with some of the dressing, and refrigerate for at least 2 hours, or up to 24 hours. Refrigerate any leftover dressing—it’s great with grilled chicken, lamb, or seafood.
- When ready to serve, remove the salad from the refrigerator and re-toss the salad, adding more dressing if needed.
Green Beans Agra Dolce
Serves 4
½ pound blue lake green beans, ends trimmed 4 tablespoons unsalted butter, divided use 1/2 cup red onion or shallot cut into half moons 1 teaspoon sugar 2 tablespoon aged balsamic vinegar Salt and pepper to taste
- Cook green beans in a large pot of boiling salted water for 4 minutes or until just tender and still bright green. Drain and plunge into ice water to stop cooking. (Can be done 24 hours ahead; refrigerate.)
- Melt 2 tablespoons butter in a large skillet over medium high heat. Toss onions in butter and sprinkle with sugar. Cook, stirring often, until onions become golden brown, 15 to 20 minutes. Add the vinegar and cook until evaporated. Season with salt and pepper.
- When ready to serve, melt the remaining 2 tablespoons butter in a large skillet over medium high heat. Add the green beans and toss for 2 to 3 minutes to warm through. Add the onions and cook, stirring often, until vegetables are hot, 3-4 minutes longer. Season to taste with salt and pepper.
Roasted Delicata Squash and White Bean Salad with Maple Vinaigrette
Serves 4
1-pound delicata squash, scrubbed, ends trimmed, cut in half, seeded, and cut into ½-inch half-moon pieces 3 rainbow carrots, tops removed, scraped, and cut into ½-inch coins ¼ cup extra virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 15-ounce can small white beans, drained and rinsed 2 ears bi color corn, kernels cut from the cob (about 2 cups) 8 ounces small-leaf lettuce (such as arugula, spinach, or watercress) 1/2 cup apple cider 6 tablespoons pure maple syrup 1/4 cup olive oil 1 teaspoon fine sea salt 1/2 cup sunflower kernels, toasted
- Preheat oven to 400°F. line a baking sheet with silicone, aluminum foil or parchment. Toss the squash and carrots with the oil, salt, and pepper; spread in a single layer on the baking sheet and roast for 15 to 20 minutes until the squash is tender and light brown.
- In a mixing bowl, whisk together the cider, maple syrup, oil, and salt.
- In a salad bowl, combine the lettuce, beans, and corn. Toss with some of the dressing.
- Plate the salad, and garnish with the squash and carrots. Drizzle the squash and carrots with additional dressing, and garnish with sunflower seeds.
- Cook’s Note: The dressing is a great one for marinating chicken or pork.
Roasted Delicata Squash
Serves 4 to 6
3 tablespoons olive oil 1 tablespoon maple syrup 1 1/2 pounds Delicata squash, cut in half lengthwise, seeded, then cut into 1/2-inch moons 1 teaspoon salt 1/4 cup grated Parmigiano Reggiano cheese 2 tablespoons Italian parsley, chopped
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
- In a bowl, combine the oil, maple syrup, squash, and salt. Toss to coat.
- Spread the squash in an even layer onto the baking sheet, roast for 10 minutes, turn and roast another 10 minutes until the squash is golden brown.
- Remove to a serving platter or bowl, and sprinkle with the Parmigiano and parsley before serving.
Rainbow Carrots with Fresh Herb Ranch Dip
Serves 4 to 6
1 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk 3 tablespoons chopped fresh parsley 2 tablespoons snipped fresh chives 1 tablespoon chopped fresh oregano 1 1/2 teaspoons chopped fresh tarragon 2 cloves garlic, mashed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons grated lemon zest 1 bunch rainbow carrots, tops removed, peeled, and cut into 2-inch lengths for dipping.
- Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
- Serve the dip with the cut and peeled carrots, or other raw veggies.
Curried Carrot Soup
Serves 4
2 tablespoons unsalted butter 1/2 cup finely chopped onion 1 teaspoon sweet curry powder 1 bunch rainbow 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.
Moussaka
Serves 6 to 8
A few steps are involved in this delicious meal, pair with salad and red wine vinaigrette and crusty bread for a comforting dinner.
1-pound Italian eggplant, cut into 1/2-inch rounds 1/2 cup extra virgin olive oil Salt and pepper 1 cup chopped yellow onion 3 garlic cloves, chopped 2 teaspoons dried oregano ½ teaspoon ground cinnamon 2 pounds ground lamb 1 28-ounce can tomato puree 2 tablespoons red wine vinegar ¼ cup Italian parsley, minced ½ cups dry white wine Salt and pepper
- Preheat the broiler or grill for 10 minutes. Lay the eggplant onto a foil lined baking sheet, brush the eggplant slices with some of the oil, sprinkle with salt and pepper, and grill/broil until they are golden on one side. Cool.
- In a Dutch oven, heat 2 tablespoons of the oil, and sauté the onion, garlic, oregano, and cinnamon for 2 to 3 minutes to soften the onion.
- Add the lamb, and sauté breaking up any large pieces, until the lamb is no longer pink. Remove any excess fat from the pan.
- Add the tomatoes, vinegar, parsley, and wine, season with salt and pepper and simmer for 45 minutes until thickened.
For the Bechamel 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups milk 1/8 teaspoon ground nutmeg Salt and pepper 2 large eggs, beaten 3 cups Kefalotyri or Pecorino Romano cheese 1 cup fresh breadcrumbs
- In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese.
- Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
- Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
- Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.
- In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese.
- Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
- Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
- Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.
Roasted Eggplant Rollatini
Serves 6
For the Eggplant One-pound Italian purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch slices 1 cup olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees, and line 2 baking sheets with silicone baking liners, aluminum foil, or parchment.
- Lay the eggplant onto the baking sheets.
- In a bowl, combine the oil, salt and pepper and brush the eggplant with the oil.
- Bake for 10 minutes until the eggplant begins to soften, turn the eggplant, brush with the oil, and bake another 20 minutes until the eggplant is golden brown.
- At this point you can cool, cover, and refrigerate the eggplant until ready to roll.
For the Sauce 1/2 cup extra virgin olive oil 1/2 cup finely chopped yellow onion 2 teaspoons dried basil 2 cloves garlic, coarsely chopped Two 28.5-ounce cans chopped tomatoes and their juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh parsley
- In a skillet, heat the oil, and sauté the onion, basil, and garlic for 2 to 3 minutes until the onion begins to soften.
- Add the tomatoes, salt and pepper, and simmer for 30 minutes.
- Add the basil and parsley, and season again with salt and pepper.
- Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
Assembly 8-ounces smoked Scarmorza or smoked mozzarella ¾ cup grated parmesan cheese Fresh Basil leaves for garnish (optional)
- Spread 1 cup tomato sauce on the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
- Cut the mozzarella into 1/4-inch slices.
- Lay an eggplant slice on a flat surface and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
- Continue to roll the slices until they are all used.
- Top each slice with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
- Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling. Serve garnished with fresh basil leaves.
Roasted Chicken with Calabrian Chilies and White Beans
Serves 6
7 tablespoons Extra Virgin Olive Oil, divided 2 (14-ounce) cans Cannellini Beans, drained and rinsed 1 (5.3-ounce) jar Pitted Castelvetrano Olives, drained ½ pound Calabrian Chili Peppers, diced 4 chicken legs 4 chicken thighs 6 sprigs of oregano 2 shallots, thinly sliced 2 tablespoons lemon Juice Salt and pepper
- Preheat oven to 350F. Salt and pepper chicken on all sides.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Place chicken thighs skin-side-down. Cook until meat is opaque around the edges and skin is golden brown, 6-8 minutes.
- Meanwhile, combine oregano, beans, olives, shallots, peppers and ½ cup chicken broth in a shallow 3-quart baking dish. Season with salt and pepper.
- Arrange chicken on top and nestle into bean mixture. Drizzle with remaining oil and the lemon juice.
- Roast until chicken is cooked through, about 15-20 minutes.
- Remove from the oven and allow to rest for 5 minutes before serving.
Roasted Calabrian Chilies
Serves 4
½ pound Calabrian chilies, tops removed, seeded, and sliced in half 1 cup extra virgin olive oil Salt and pepper
- Preheat the oven to 400 degrees and pour the olive oil into a 9-inch baking dish.
- Arrange the peppers in the dish, sprinkle with salt and pepper and roast for 45 to 60 minutes, until the chilies are softened.
- Allow to cool, then store in an airtight container in the refrigerator. The oil and the chilies can be used in pasta dishes, to flavor meats and poultry.
Cider Braised Pork Loin with Apples over Buttered Noodles
Serves 8
One 4-pound boneless pork loin roast ½ cup Dijon mustard ½ cup firmly packed light brown sugar 2 tablespoons extra virgin olive oil 1 large, sweet onion, thinly sliced 1 ½ teaspoons dried thyme 1 ½ cups apple cider 1 tablespoon Better than Bouillon© beef base ¼ cup unsalted butter 4 large Honey Crisp apples, peeled cored and cut into 8 wedges 2/3 cup firmly packed light brown sugar 3 tablespoons cornstarch 3 tablespoons water ½ cup heavy cream (this is optional but really rounds out the flavor) 1-pound buttered egg noodles
- Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it the length of the roast. Sprinkle with the brown sugar and lay the roast on top of the mixture turning the roast to coat it completely. (this is messy work, but the results are great)
- Heat the oil in a 5-6-quart Dutch oven over medium high heat, brown the meat on all sides being careful to turn it often, so that it doesn’t burn.
- Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast.
- Add the cider and beef base to the pan and stir. Bring to a boil, cover the pan, and bake for 45 minutes.
- While the pork is roasting, prepare the apples. Melt the butter in a large skillet, and add the apples, sauteing for 4 to 5 minutes until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften but are not mushy.
- Remove from the heat, add the pork in the pan, and cook another 15 minutes.
- Remove the pork from the pan, transfer to a cutting board, and cover with aluminum foil.
- To make the sauce, skim off any fat that may have accumulated on the surface of the sauce. Bring to a boil.
- Combine the cornstarch and water in a small bowl, and stir into the boiling sauce, whisking until the sauce comes back to a boil and thickens.
- Add the cream and stir until the mixture is serving temperature.
- Slice the roast, add back to the pan to keep warm. Serve the pork over buttered egg noodles or mashed potatoes.
- Slow Cooker Savvy: Sauté the pork and onions as directed, through Step 2. Add everything through Step 4 to the pan. Cook on high for 4 hours, low for 8. At the end of 3 hours (on high—5 hours on low) add the apples and continue cooking.
- Do-Ahead: The entire roast can be made 2 days ahead and reheated on the stove top or 325-degree oven. Or it can be cooked ahead, cooled, and stored in the freezer for 2 months.
Mom’s Apple Pie Cake
Serves 6 to 8
1 pound honey crisp apples, cored, peeled, and sliced 2 teaspoons ground cinnamon 2 tablespoons sugar 2 teaspoons fresh lemon juice To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl. Batter 1 1/2 cups (3 sticks) unsalted butter or margarine, melted 2 cups unbleached all-purpose flour 2 cups sugar 2 large eggs 1 1/2 cups pecan halves
- Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
- To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
- Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
- Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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