Farmer’s Market Box April 10th, 2025
This week’s local produce and featured farms:
- Bolzano Tomatoes – Beylik Family Farms
- Gaviota Strawberries – Tamai Family Farms
- Spinach – Tamai Family Farms
- Black Kale – Tamai Family Farms
- Sugar Snap Pea –Tutti Frutti Farm
- Rainbow Carrots – The Garden Of
- Red Beets – Tamai Family Farms
- Romanesco Squash – JR Organics
- Torpedo Red Onions – JR Organics
- Meyer Lemons – Rancho Del Sol Organics
- Oro Blanco Grapefruit – Polito Family Farms
Farmer’s Market Box Recipes
Strawberry Eton Mess
Serves 6
20 Amaretti cookies 1 basket Gaviota strawberries 2 teaspoons Meyer lemon zest 1 tablespoon Meyer lemon juice 2 to 4 tablespoons confectioners’ sugar 2 cups cold heavy cream
- Put the Amaretti cookies into a zip-lock bag, and using a rolling pin, lightly crush the cookies, you should have pieces of varying sizes. Hull the berries, and halve or quarter them, add to a bowl, and mash until they are a chunky puree. Add the lemon zest, juice, and 2-3 tablespoons confectioner’s sugar to the berries, and toss to coat.
- In a large bowl, beat the cream with 1 tablespoon confectioners’ sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled cookies into the whipped cream.
- Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls, or jars), creating as many layers as you like. Serve immediately.
Spinach Salad with Strawberries
Serves 4
1 bunch spinach, washed, spun dry, tough stems removed 1 basket Gaviota strawberries, hulled and quartered ¼ cup rice vinegar 2 tablespoons sugar 2 tablespoons chopped red torpedo onion 1 teaspoon Dijon mustard 1 tablespoon poppy seeds ½ cup vegetable oil 1/3 cup toasted sliced almonds for garnish
- Put the spinach and strawberries into a salad bowl.
- In a mixing bowl, whisk together the rice vinegar, sugar, onion, mustard, poppy seeds, and oil. Season with salt and pepper.
- Dress the salad and toss to coat. Garnish the salad with toasted pecans if desired.
Bolzano Tomato Panzanella
Serves 6
4 cups day old baguette cut into cubes 1 pound Bolzano tomatoes, cored, and diced 1 cup thinly sliced torpedo onions, using the white and tender green parts 1 cup packed basil, thinly sliced 1/3 cup red wine vinegar 2/3 cup extra virgin olive oil Salt and pepper
- In a large bowl, combine the baguette cubes, tomatoes, onions, and basil.
- In another bowl, whisk together the vinegar and olive oil. Season with salt and pepper.
- Pour over the salad and toss to combine. Serve the salad at room temperature.
- Panzanella is best made 3 to 4 hours ahead so that the bread can absorb all the flavors.
Roasted Salmon with Bolzano Tomatoes
Serves 6
2 ½ lb. salmon fillets 1 teaspoon Old Bay seasoning Extra virgin olive oil ¼ cup Meyer lemon juice 2 cups chopped Bolzano tomatoes ½ cup pitted Kalamata olives 1/3 cup finely chopped red torpedo onion 5 garlic cloves, minced 1 tablespoon fresh thyme leaves 2 teaspoons dried oregano ¼ cup extra virgin olive oil
- Heat the oven to 425 degrees F.
- Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ the lemon juice all over the top of the fish.
- In a medium mixing bowl, combine the tomatoes, olives, onions, garlic, and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle of oil and stir to combine.
- Pour the tomato and olive mixture over the fish.
- Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
- Remove from the heat, drizzle with the remaining lemon juice, and serve.
Crostini with Balsamic Beets and Ricotta
Serves 4 to 6
1 bunch beets, tops removed, and scrubbed 1 torpedo onion, finely chopped using the red part only 1/2 cup aged balsamic vinegar 1/2 cup extra virgin olive oil 1/4 cup finely chopped basil, plus extra for garnish Salt and pepper Crostini for serving 1/2 cup whole milk ricotta
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. Place the beets on the baking sheet, cover with foil, and roast for 50 to 60 minutes until tender.
- When the beets are cool enough to handle, peel them, and cut into 1/2-inch dice, put into a mixing bowl.
- Add the onion, balsamic vinegar, oil, basil, salt, and pepper.
- Spread the crostini with a layer of ricotta, using a slotted spoon, spoon on some of the beets. Garnish with additional basil if desired.
Caramelized Onion Kale Bread Pudding
Serves 4 to 6
2 cups day old bread, cut into cubes 1/4 cup extra virgin olive oil 1/4 cup unsalted butter 1 bunch torpedo onions, thinly sliced, using the red and tender green parts 2 garlic cloves, minced 2 teaspoons sugar 1 bunch dino kale, tough stems removed, cut into 1/2-inch ribbons Salt and pepper 4 large eggs 1 cup heavy cream 1 cup shredded Gruyere cheese 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
- In a large skillet, heat the butter, and sauté the onions, garlic and sugar until the onions begin to caramelize.
- Add the kale, and sauté until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
- In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
- Transfer to the prepared dish.
- Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown. Allow the pudding to rest for 10 minutes before serving.
- Variation: Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.
Kale Salad with Cranberries and Pecans
Serves 4
1 bunch kale, tough stems removed, washed, spun dry and chopped 1/4 cup lemon juice 1/2 cup extra virgin olive oil 2 tablespoons Dijon mustard 2 tablespoons maple syrup 1 torpedo onion, finely chopped, using the red part only 1/2 cup dried cranberries 1/2 cup toasted chopped pecans
- Put the kale into a salad bowl.
- In a mixing bowl, whisk together the lemon juice, oil, mustard, maple syrup, and onion. Pour over the salad, and massage it in.
- Add the cranberries, and pecans, and toss again before serving.
Roasted Rainbow Carrot Tart Tatin
Serves 4 to 6
One sheet puff pastry One bunch rainbow carrots, tops removed, peeled, and cut in half 2 tablespoons honey 2 tablespoons apple cider vinegar 2 tablespoons butter 2 garlic cloves minced 6 sprigs thyme or 1 tbsp of dried thyme One 3.5-ounce goat cheese 1 tablespoon olive oil Salt and pepper
- Heat the olive oil in a large ovenproof skillet (cast iron is great here) and add the honey. Place the carrots face down in the pan, cutting to fit in the pan, trying not to overlap. Sauté for 10 minutes on medium-high heat.
- Once the carrots begin to caramelize, deglaze with the apple cider vinegar.
- Add the minced garlic, thyme and butter and sauté for another 5-10 minutes, until the carrots start to be tender but remain a little crunchy. Season with salt and black pepper.
- Preheat to 350 degrees.
- Crumble the goat cheese on top of the carrots.
- Cover with the puff pastry, tucking the edges inwards.
- Bake for 25-30 min until the puff pastry looks deep golden brown.
- To unmold, run a knife along the edges of the pastry to release it from the pan.
- Place a round serving plate larger than the tart on top of the pastry and turn upside-down at once. Remove the pan, let the tart cool for a couple of minutes. Decorate with additional thyme leaves and serve warm.
Rainbow Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded 2 torpedo onions or scallions, finely chopped, using the white and tender green parts 3 tablespoons red wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper
- In a bowl, combine the carrots and onion.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
Snap Pea, Romanesco, and Corn Salad
Serves 6
1/2 cup extra-virgin olive oil 1/4 cup fresh Meyer lemon juice 2 tablespoons red wine vinegar 2 cloves garlic, finely chopped 1 torpedo onion, finely chopped Salt and pepper 2 cups corn, either cut from the cob, or frozen and defrosted 8 ounces sugar snap peas, trimmed and halved lengthwise 2 Romanesco zucchini thinly sliced 1/4 cup chopped fresh mint leaves 2 tablespoons chopped fresh chives 1/2 cup mild feta, crumbled
- In a small bowl, whisk together the oil, lemon juice, vinegar, garlic, onion, season with salt and pepper.
- In a large bowl, toss together the corn, peas, zucchini, mint, and chives.
- Add half the vinaigrette and toss to incorporate. Taste, and adjust the seasoning, if needed. Sprinkle with the feta and serve with the remaining vinaigrette.
Chicken and Sugar Snap Stir Fry
Serves 4
For the Chicken 3 boneless, skinless chicken breasts, thinly sliced crosswise
2 teaspoons cornstarch 2 teaspoons soy sauce 2 teaspoons vegetable oil
- Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.
For the Stir Fry 2/3 cup chicken stock 2 tablespoons cornstarch 3 tablespoons vegetable oil 2 cloves garlic, chopped 1/2-pound snap peas or sugar snap peas, trimmed and washed 2 tablespoons rice wine or dry sherry 3 tablespoons soy sauce 2 teaspoons toasted sesame oil 1 teaspoon sugar Black pepper, to taste Steamed rice, for serving
- Combine the 2/3 cup chicken stock with 2 tablespoons cornstarch to make a slurry (stir out any lumps) and set aside.
- Heat a wok or skillet over high heat almost until smoking. Add 3 tablespoons oil and sear the chicken just until browned. Remove the chicken from the wok and set aside.
- Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.
Meyer Lemon Chicken Piccata
Serves 6
1 1/2 lb. boneless, skinless chicken breast 1/2 c. all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tbsp. unsalted butter, divided 3 tablespoons extra-virgin olive oil, plus more if necessary 2 tablespoons finely chopped red torpedo onion, 1 clove garlic, finely chopped 1/2 cup low-sodium chicken stock Zest from 1 Meyer lemon 3 tablespoons fresh Meyer lemon juice (from 2 to 3 lemons), divided 1 Meyer lemon, cut into 1/4-in. slices, seeds removed 2 tablespoons capers 1 tablespoon chopped Italian parsley
- Slice chicken breasts in half crosswise into cutlets and lightly pound each piece between sheets of plastic wrap until they’re an even thickness.
- Place flour into a shallow bowl. Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a 12-inch skillet, heat 1 tablespoon butter and 3 tablespoons olive oil over medium-high heat. Working in batches, without crowding the pan, add the chicken and cook until golden brown, about 2 minutes per side. Transfer the chicken to a plate. Repeat with the remaining chicken, adding more olive oil if needed. Pour off all but 1 tablespoon of fat from the skillet.
- Place skillet, with drippings, over medium heat. Add the onion and cook, stirring, for 1 to 2 minutes, until softened. Add garlic and cook until fragrant, about 30 seconds. Add the stock, lemon zest, 2 tablespoons Meyer lemon juice and lemon slices to the pan and bring to a simmer.
- Add the chicken back to the skillet and simmer with the sauce over low heat, turning once, for 3 to 4 minutes, until the chicken is cooked through, and the sauce is slightly thickened. Transfer chicken and lemon slices to a serving platter.
- Stir in the remaining 2 tablespoons butter, capers and remaining 1 tablespoon lemon juice. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley and serve.
Meyer Lemon and Spinach Pasta
Serves 4
1/2 cup mascarpone cheese Finely grated zest of 1 medium Meyer lemon Juice of 1 medium Meyer lemon (about 3 tablespoons juice) 1/2 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg Freshly ground black pepper 8 ounces dry spaghetti 5 cups loosely packed coarsely chopped spinach 1/2 cup chopped, toasted hazelnuts for garnish
- Bring a large pot of water to boil and salt generously. Meanwhile, place the mascarpone, zest, juice, salt, nutmeg, and a few grinds of pepper in a small bowl and whisk to combine; set aside.
- Add the spaghetti to the boiling water and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.
- Return the pasta to the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about half of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.
Oro Blanco Strawberry Pie
Serves 6
1 1/2 cups graham cracker crumbs 2 tablespoons sugar 5 tablespoons unsalted butter, melted
- Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
- In a bowl, combine the graham cracker crumbs, sugar and butter.
- Put into the prepared pan, pressing evenly into the bottom and sides.
- Bake for 10 minutes. Cool on a rack while making the filling.
For filling 1 (14-ounce) can sweetened condensed milk 4 large egg yolks 1/2 cup plus 2 tablespoons fresh Oro Blanco juice
- In a mixing bowl, whisk together the milk, yolks, and juice.
- Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set. Remove from the oven and allow to cool completely and store in the refrigerator.
For the Strawberries and Finishing 1 cup sugar 1/2 cup Oro Blanco juice 2 cups strawberries, hulled 2 cups heavy cream, whipped stiffly for garnish
- In a saucepan, combine the sugar and lime juice, bring to a boil, and simmer for 10 minutes until syrupy. Cool completely.
- When the pie is chilled, put the strawberries on top of the pie in a decorative pattern. Brush the berries with the lime syrup. Refrigerate for at least 1 hour before serving.
- When ready to serve, slice the pie, and garnish with whipped cream.
- Any leftover syrup is great in cocktails.
Pan Roasted Salmon with Grapefruit Sauce
Serves 6
For the Salmon 2 1/2 pounds salmon filets 1/3 cup extra virgin olive oil 1 teaspoon Old Bay Seasoning
- Preheat the oven to 400 degrees.
Put the salmon into a baking dish. - Combine the oil and Old Bay and pour into the baking dish. Turn the fish to coat.
- Roast the fish for 10 minutes per inch of thickness, or until it reaches 160 degrees on an instant read thermometer.
For the Grapefruit Sauce Two Oro Blanco grapefruits (or two-star ruby grapefruit) 2 tablespoons unsalted butter 2 scallions, finely chopped using the white and tender green parts 1/2 teaspoon finely grated ginger 1 tablespoon honey 2 to 3 tablespoons grapefruit juice 2 tablespoons finely chopped basil Salt and cayenne to taste
- Remove the peel and pith from the grapefruit, segment the grapefruit and set aside. Squeeze the sections to get 2 to 3 tablespoons of grapefruit juice.
- In a small skillet, heat the butter, add the scallions and ginger, and sauté for 2 minutes.
- Add the honey and grapefruit juice, and simmer for 2 minutes until the mixture reduces a bit.
- Add the reserved grapefruit segments, and basil. Season with salt and cayenne and serve warm over the fish.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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