Farmer’s Market Box September 26th, 2024
This week local produce and featured Farms:
- Bolzano Tomatoes – Beylik Family Farms
- White Sapote
- Fennel – Milliken Family Farms
- Rainbow Chard -Milliken Family Farms
- O’Henry Sweet Potatoes – Her Produce
- Leeks – Schaner Farms
- Gem Lettuce – The Garden Of
- Rainbow Bunch Carrots – The Garden Of
- Purple Ninja Radish – JR Organics
- Warren Pears – Frog Hollow Farm
- Meyer Lemons – Rancho del Sol Organics.com
Farmer’s Market Box Recipes
Bolzano Tomato and Fennel Caprese
Serves 4
3/4-pound Bolzano tomatoes, sliced ½-inch thick 1 fennel bulb, wispy ends removed, and thinly sliced 8 ounces fresh mozzarella, sliced ½-inch thick ½ cup extra virgin olive oil 2 to 3 tablespoons red wine vinegar 2 tablespoons finely chopped basil 2 tablespoons finely chopped Italian parsley Salt and pepper ½ cup pitted kalamata olives (optional for garnish)
- Arrange the tomatoes, fennel, and mozzarella in an alternating pattern on a serving platter.
- Whisk together the oil and vinegar, basil and parsley, season with salt and pepper and pour over the salad. Garnish with kalamata olives if desired.
Potato and Fennel Gratin
Serves 6
1 fennel bulb, wispy ends removed, and thinly sliced 1 leek, thinly sliced, using the white and tender green parts 2 tablespoons good olive oil 1 tablespoon unsalted butter 2 cups heavy cream 1 cup whole milk 1-pound low starch potatoes, thinly sliced (Yukon golds work well here) 1 teaspoon salt 1/2 teaspoon Tabasco 1 1/2 cups shredded Gruyère cheese ½ cup finely grated Parmigiano Reggiano
- Preheat the oven to 350 degrees F.
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
- Add the cream and milk to the skillet, add the potatoes, salt, and Tabasco. Simmer the potato mixture until the potatoes are tender.
- 5.Transfer the potatoes to the prepared baking dish and sprinkle the cheese evenly over the top of the potatoes.
- Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
White Sapote Smoothie
Serves 2
1 cup peeled, seeded sapote 1 cup plain yogurt 1 ½ tablespoons orange juice 2 tablespoons lime juice ½ cup cracked ice ¼ teaspoon ground ginger
- Combine the ingredients in a blender, and puree, until smooth.
Braised Chicken with Leeks
Serves 6
2 medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon extra-virgin oil 2 1/2 tablespoons unsalted butter 1/2 cup ruby port 1/3 cup chicken broth 1/3 cup heavy cream
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat the chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
Leek and Gruyere Quiche
Serves 6
One 10-inch pie crust, either store bought or homemade ¼ cup unsalted butter 1 tablespoon extra-virgin olive oil 3 leeks, cleaned, and thinly sliced 1 garlic clove, minced 4 large eggs 2 large egg yolks ½ cup heavy cream 1 ½ tablespoons of Dijon mustard Salt and pepper 2 cups shredded Gruyere cheese
- Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
- In a large skillet, melt the butter with the oil, and sauté the leek and garlic until the leeks are softened, about 5 minutes. Cool the leeks.
- In a bowl, whisk together the eggs, yolks, heavy cream, and mustard, season with salt and pepper.
- Fold in the cooled leeks and ½ of the cheese.
- Pour into the prepared pie crust, and sprinkle with the remaining cheese.
- Bake for 30 to 40 minutes until the center is no longer liquid. Allow the quiche to rest for 20 minutes before cutting into wedges. The quiche is delicious warm, or at room temperature.
Meyer Lemon Scampi
Serves 6
1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water 1/4 cup extra virgin olive oil 4 garlic cloves, minced 1/2 cup finely chopped leek using the white and tender green parts Grated zest of 2 Meyer lemons Pinch red pepper flakes 1 teaspoon dried oregano 1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth 1/4 cup Meyer lemon juice 1 1/2 pounds large shrimp, peeled and deveined 1/4 cup finely chopped Italian parsley Salt and pepper
- In a large skillet over medium high, heat the oil, and sauté the garlic, onion, zest, pepper, and oregano for 3 to 4 minutes, to soften the onion.
- Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
- Add the hot pasta to the pan and toss to coat.
- Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
Roasted Salmon with Meyer Lemon Salsa Verde
Serves 4 to 6
For the Salsa 1/4 cup minced leek using the white part only 2 tablespoons white wine vinegar 1 Meyer lemon, peel and pith removed, and cut into segments, then chopped 1 cup finely chopped flat-leaf parsley 2 tablespoons capers, drained 1 cup extra-virgin olive oil Salt and pepper
- In a mixing bowl, combine all the ingredients, and season with salt and pepper. Refrigerate for up to 4 days.
For the Salmon 1/2 cup extra virgin olive oil 1/4 cup Meyer lemon juice 2 teaspoon Old Bay seasoning 2 1/2 pounds salmon filet
- Preheat the oven to 400 degrees.
- Pour the oil, lemon juice, and old bay into a 13-by-9-inch baking dish.
- Arrange the salmon in the pan and turn to coat in the oil mixture.
- Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving garnished with some of the Salsa Verde.
Meyer Lemon Panna Cotta
Serves 6
1 1/2 teaspoons unflavored gelatin 2 tablespoons cold water 3 cups heavy whipping cream Grated zest of 1 Meyer lemon 1/2 cup (3 1/2 ounces) sugar, or more to taste Pinch of salt 1 1/2 teaspoons lemon extract 1 cup (8-ounce container) sour cream
- Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
- In a 3-quart saucepan, warm the cream, and zest with the sugar, salt, and lemon extract over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
- Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
- Fill each ramekin three-quarters full of the cream. Chill 4 to 24 hours.
- To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate or serve in their containers garnished with candied lemon.
Sweet and Savory O’Henry Hash
Serves 4 to 6
6 slices bacon, cut into 1/2-inch dice 1 cup finely chopped leek, using the white and tender green parts 2 tablespoons unsalted butter 1-pound O’Henry sweet potatoes, peeled, and cut into 1/2-inch dice 1 teaspoon minced fresh thyme Salt and pepper 6 large eggs
- In a large skillet, cook the bacon until it is crisp. Remove the bacon and all but 2 tablespoons of the bacon drippings from the pan, and sauté the leek in the bacon drippings, until they are wilted.
- Add the butter, sweet potatoes, and thyme, cover the skillet, and cook for 10 minutes, turn the potatoes, and cook another 10 minutes. At this point, the potatoes should be crispy on the outside and creamy on the inside.
- Season with salt and pepper. Add the bacon back to the skillet, crack the eggs over the hash, season the eggs with salt and pepper and cook until the eggs are done to your preference.
- Serve immediately.
Bahn Mi Meatballs with Slaw
Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Slaw.
For the Meatballs
1/2-pound ground pork
1/2-pound ground chicken or turkey
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
2 green onions, finely chopped, using the white part only
1 tablespoon fish sauce (such as Nam pla or nuoc Nam)
1 teaspoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Oil for frying
- In a mixing bowl, combine the ingredients, until blended.
- Using a portion scoop form into golf ball sized meatballs.
- Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown. When cooked through, remove to paper toweling, and drain thoroughly.
For the Slaw 2 cups rainbow carrots, peeled and cut into thin ribbons 1 cup little gem lettuce, washed, spun dry and cut into ½-inch ribbons 3 to 4 purple ninja radishes cut into julienne (1 1/2 cups) 1 leek, finely chopped using the white part only 1/4 cup rice vinegar 1/4 cup sugar 1 teaspoon fish sauce
- In a bowl, combine the vegetables.
- In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
- Pour over the slaw and toss to coat.
- Spread the slaw onto a serving platter and top with the meatballs.
Greens and Beans Soup
Serves 6 to 8
2 tablespoons olive oil 1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta) 1 cup finely chopped leek 2 garlic cloves, minced 3 ribs celery, finely chopped 3 medium rainbow carrots, finely chopped 6 leaves sage, thinly sliced 1/2 cup chopped Bolzano tomatoes 1/2 cup white wine 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons One 14.5-ounce can small white beans, rinsed and drained 1/2 cup chopped Parmigiano Reggiano rinds 6 cups chicken or vegetable broth Salt and pepper 1 cup finely shredded Parmigiano Reggiano cheese for garnish
- In a large skillet, heat the oil, and sauté the sausage, leek, garlic, celery, carrots, and sage until the onion is translucent.
- Add the tomatoes and wine and bring to a boil.
- Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
- Taste for seasoning and adjust using salt and pepper.
- Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.
Crostini with Sautéed Greens and Fresh Burrata
Serves 8
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 with the garlic clove. Allow to cool.
- Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.
To Prepare the Bruschetta 3 tablespoons extra virgin olive oil 3 garlic cloves, sliced Red pepper flakes 1 bunch rainbow chard, washed, any woody stems trimmed, and chopped Juice and zest of a lemon Salt and pepper to taste 8 ounces burrata or fresh mozzarella cheese Fleur de Sel
- In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and chard, and cook over medium-low heat, stirring occasionally. When the chard is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The chard can be at room temperature when served.
- Spoon the chard over the toast. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
- You will have to prepare this just before serving but have the greens ready and cut the burrata. Serve with small plates to catch any drips.
Little Gem Lettuce with Purple radishes, and Meyer Lemon Caesar Dressing
Serves 6
2 heads Gem lettuce, cleaned, spun dry and chopped 4 purple Ninja radishes, cut into julienne 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup freshly grated Parmigiano Reggiano cheese 2 tablespoons fresh Meyer lemon juice 1 1/2 teaspoons anchovy paste 2 garlic cloves, minced 2 teaspoons Worcestershire sauce 1 1/2 teaspoons freshly ground black pepper 1 1/2 cups finely shredded Parmigiano Reggiano for garnish
- Arrange the lettuce and radishes in a large salad bowl.
- In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.
- Refrigerate the dressing for at least two hours to let the flavors blend. Toss the salad with the dressing, and garnish with the shredded Parmigiano.
- Cook’s Note: The salad dressing is terrific for pasta salad, potato salad, and as a sauce for grilled chicken or fish.
Pear Upside Down Cake
Serves 6 to 8
For the Pears 4 tablespoons unsalted butter 1/4 cup firmly packed brown sugar 2 medium firm Warren Pears, peeled cored and sliced 1/2-inch thick
- Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
- In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
- Arrange the pears in the pan in a pattern and set aside.
For the Cake 1/12 cups unbleached all-purpose flour 1-3/4 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/2 cup whole milk 1-1/2 tsp. vanilla paste or extract 1/2 cup unsalted butter, softened 1 cup packed light brown sugar 2 large eggs
- In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
- In another bowl, stir the milk and vanilla together. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high
- speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add
- the brown sugar. Increase the speed to high and continue to mix until lightened in texture
- and color, 2 to 3 minutes total.
- Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning, and ending with the flour.
- Scrape down the sides of the bowl and transfer the batter to the cake pan.
- Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
- Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
- Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake at room temperature.
Warren Pear Ricotta Toast
Serves 2
2 slices multigrain bread, toasted ⅓ cup whole-milk ricotta ½ teaspoon finely grated orange zest Pinch of salt 2 teaspoons honey, plus more for drizzling 1 medium Warren pear, thinly sliced 3 tablespoons unsalted, roasted pistachios
- In a small bowl, whisk together the ricotta, orange zest, and salt.
- Spread onto the toast. Drizzle with the honey, and top with the pears and pistachios, and drizzle with additional honey if desired.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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