Farmer’s Market Box June 26th, 2025
This week local produce and featured farms:
- Bonny Melon – Weiser Family Farms
- Purple French Beans – JR Organics
- Thai Basil – Fresno Evergreen
- Strawberries – JR Organics
- Arugula – Tamai Family Farms
- American Purple Eggplant – Her Produce
- Pink Japanese Turnips – The Garden Of
- Pickling Cucumbers – Her Produce
- Orange Carrots – JR Organics
- Meyer Lemons – Rancho Del Sol Organics
Farmer’s Market Box Recipes
Bonny Melon and Prosciutto Salad
Serves 4 to 6
One melon peeled, seeded, and thinly sliced 6 thin slices Prosciutto di Parma cut into julienne 6 mint leaves thinly sliced 2 tablespoons of Meyer lemon juice 3 tablespoons extra virgin olive oil Freshly ground black pepper
- Arrange the cantaloupe on a serving platter.
- Sprinkle the prosciutto and mint over the cantaloupe.
- Drizzle with lime juice and oil.
- Grind pepper over the salad and serve at room temperature.
Melon Agua Fresca
Serves 4 to 6
3 cups of fresh melon, seeds removed and roughly chopped 1 1/2 cups water 4 to 6 tablespoons granulated sugar (to taste) 1 Meyer lemon, cut into quarters (optional) Tajin seasoning (optional)
- Put the melon, water and sugar in a blender and process until smooth.
- Fill a glass with ice, rub the rim of a glass with the lemon, then dip into the Tajin. Serve the Acqua Fresca over the ice.
Thai Basil Flavor Bomb for Stir Fry
Makes about 2 cups
Freeze this flavor bomb in ice cube containers, and then use in stir fries, rice, or soba noodles.
⅔ cup cilantro
⅔ cup parsley
⅔cup Thai basil
4 cups spinach
2 garlic cloves
2 tablespoons peeled and chopped fresh ginger
- Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.)
- Blanch the cilantro, parsley, Thai basil, and spinach in a pot of boiling water for about 30 seconds. As soon as they turn bright green, take them out and drop them into a bowl of ice water.
- Take the greens out of the ice bath and shake off excess water (but leave the greens wet).
- Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it’s too thick, add a little water to keep it moving, about 1 tablespoon at a time.
- Pour purée into an ice cube tray and pop it into the freezer.
- To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
Pan Roasted Salmon with Thai Basil Sauce
Serves 4 to 6
2 ½ pounds salmon filet 2 tablespoons extra virgin olive oil Salt and pepper ½ cup unsalted butter 5 garlic cloves Grated zest of two Meyer lemons 1/3 cup Meyer lemon juice 2 tablespoons roughly chopped ginger salt ¼ cup roughly chopped Thai basil, plus 12 whole leaves for garnish
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil or silicone.
- Drizzle the oil over the top of the salmon and season with salt and pepper.
- Roast the salmon for 10 minutes per inch of thickness, until it registers 160 degrees, on an instant read meat thermometer.
- While the salmon is roasting, melt the butter and set aside. In a food processor, process the garlic, zest, lemon juice, ginger, salt, and basil. Stir into the butter, and simmer for 5 minutes to let the flavors develop.
- Serve the salmon drizzled with the butter mixture, and garnish with Thai basil leaves.
Bahn Mi Meatballs with Pickled Vegetables
Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of pickled vegetables.
For the Meatballs
1/2-pound ground pork
1/2-pound ground chicken or turkey
1/4 cup finely chopped Thai 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 except the oil, 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 of carrots, peeled and cut into thin ribbons ½ cup purple beans, ends trimmed, and cut in half lengthwise 1 cup pink turnips, ends trimmed, and cut into julienne ½ pound pickling cucumbers, ends trimmed, and thinly sliced 1/3 cup rice vinegar 1/3 cup of sugar 2 teaspoons 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 vegetables and toss to coat. Refrigerate for at least 4 hours. Drain the marinade, and serve spread on a serving platter, and top with the meatballs.
Sauteed Pink Turnips and Greens
Serves 4
One bunch pink turnips, greens removed, turnips cut into quarters Remove tough stems from the turnips, and cut into ½-inch ribbons 1/3 cup extra virgin olive oil 2 garlic cloves, sliced 1 teaspoon of finely chopped ginger Salt and pepper 2 tablespoons sesame oil
- In a large skillet, heat the oil, add the garlic and ginger and sauté the turnips for 3 to 4 minutes, until it begins to soften, add the greens, and sauté another 3 to 4 minutes, turning frequently. Season with salt and pepper.
- Cover and cook for another 2 minutes, until the turnips are tender. Serve drizzled with sesame oil.
Strawberry Shortcake
Serves 6
For the Shortcake 2 1/4 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon kosher salt 3/4 cup (1.5 sticks) frozen unsalted butter, grated 3/4 cup cold heavy cream, plus more for brushing on top 1 large egg 1 teaspoon vanilla extract Optional: coarse sugar for topping
- Preheat the oven to 375˚F (190˚C). Line a quarter sheet pan (13×9 inches) with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold grated butter to the flour mixture and stir together until well incorporated.
- In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour the wet mixture into the flour mixture and gently stir until a shaggy dough forms. Use your hands to gently knead the dough just until it’s well incorporated and there are no super dry spots.
- Using a 2-tablespoon cookie dough scoop, scoop the dough onto the sheet pan into 5 rows of 3. The dough should be touching. Gently press each scoop down with your hands to flatten slightly.
- Place it in the freezer for 15 minutes (or the refrigerator for 30 minutes). Before baking, brush the tops of the biscuits with heavy cream, then sprinkle with coarse sugar.
- Bake for 20-22 minutes, until the bottoms are golden brown and the tops are just lightly browned. A toothpick inserted in the center should come out clean. Let the biscuits cool completely.
For the Macerated Strawberries 1-pound fresh strawberries, hulled and quartered 2 tablespoons granulated sugar 1 teaspoon Meyer lemon juice
- While the biscuits are in the oven, make the strawberries and whipped cream. In a large bowl, stir together the strawberries, sugar and lemon juice and let it sit for 30 minutes.
For the Whipped Cream 1 cup heavy whipping cream, cold 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract
- Add the chilled heavy cream to a large bowl with the powdered sugar and vanilla extract. Beat on medium speed until medium peaks form and refrigerate until ready to use.
- Once the biscuits are cooled, top with a layer of whipped cream, then spoon the strawberries and the accumulated juices over the top. If you’re making this ahead of time, wait to assemble the dessert until just before serving.
Roasted Eggplant Rollatini
Serves 6
For the Eggplant One American 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 broiler, 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.
- Broil for 10 minutes until the eggplant begins to soften and turn golden, turn the eggplant, brush with the oil, and broil another 10 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 roll with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
- Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 24 hours or freeze for 1 month. Defrost overnight in the refrigerator and allow to come to room temperature before baking.
- 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.
Eggplant Caponata
Serves 6
1 eggplant, stem end trimmed Salt 1/4 cup extra virgin olive oil 1 onion, chopped 3 celery ribs, chopped 1/2-inch pieces 1/2 cup tomato puree 1/4 cup of red wine vinegar 2 to 3 tablespoons sugar 1/4 cup capers, drained 1/4 cup chopped green olives
- Slice the eggplant into 1/2-inch-thick slices and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
- In a large skillet, heat the oil, add the onion and celery, and sauté until the onion begins to turn translucent.
- Press any water out of the eggplant, and pat dry on paper towels.
- Add the eggplant to the onions and celery, sauté until the eggplant is golden brown.
- Add tomato, vinegar, and sugar.
- Simmer for 5 to 7 minutes.
- Add the capers and olives and keep warm until ready to serve.
- Caponata is better the next day, after the flavors get to know one another.
Carrot Cake with Lemon Cream Cheese Frosting
Serves 6 to 8
1 1/3 cups canola oil 2 cups of sugar 3 large eggs 2 teaspoons vanilla paste or extract Grated zest of 1 orange 3 cups grated carrots One 8-ounce can crushed pineapple (do not drain) 1/2 cup chopped pecans 3 cups unbleached all-purpose flour 2 teaspoons of baking soda 2 teaspoons of ground cinnamon 1 recipe Cream Cheese Frosting (recipe follows)
- Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
- In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
- Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
- Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
- Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Meyer Lemon Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
This luxurious frosting is not too sweet and has a nice tangy flavor, thanks to the cream cheese and lemon zest.
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioner’s sugar
Grated zest of one Meyer lemon
1 teaspoon lemon extract
milk as needed
- Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
- If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
- Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Meyer Lemon Blueberry Bread Pudding
Serves 8
1 cup sugar Grated zest of 1 lemon 1 teaspoon lemon extract 1/8 teaspoon ground nutmeg 8 large eggs 1 1/2 to 2 cups heavy cream 9 cups of torn egg bread 2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost) 1/4 cup of sugar 1/8 teaspoon ground cinnamon Powdered sugar for garnish
- Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
- Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
- Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and rest for 10 minutes.
- Garnish with powdered sugar if desired.
Meyer Lemon Semolina Cookies
Makes about 4 dozen
1/2 cup (1 stick) unsalted butter 2 tablespoons extra virgin olive oil 1 cup granulated sugar 1 large egg 1 large egg yolk Grated zest of one Meyer lemon and juice of 1 Meyer lemon 2 tablespoons limoncello 1/2 teaspoon vanilla extract or vanilla paste 2 cups of all-purpose flour 2/3 cups of semolina 1 teaspoon of baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Granulated sugar for rolling cookies
- In the large bowl of an electric mixer, cream butter, olive oil, and sugar on medium speed, until fluffy. Beat in the egg, yolk, lemon zest, juice, limoncello and vanilla, until the mixture is combined.
- Beat in the dry ingredients until the dough comes together. It should be soft. Remove from the bowl, flatten into a disk, warp in plastic and chill until firm enough to roll about 1 hour.
- Preheat the oven to 325 degrees. Line baking sheets with silicone liners or parchment, or aluminum foil. Place about 1/2 cup of granulated sugar in a bowl. Roll the dough into 1-inch balls, roll in the sugar, and place on prepared baking sheets, evening spaced about 1-inch apart.
- Bake the cookies for 14 to 16 minutes, until collapsed and crinkled and pale golden brown. Allow the cookies to cool for 1 to 2 minutes, before removing from the baking sheets to wire racks to cool completely.
- Cookies can be stored in an airtight container in a cool dry place for up to 4 days, or frozen for up to 1 month.
Grilled Lemon Herb Chicken Breasts
Serves 6 to 8
1/2 cup extra virgin olive oil 1/3 cup fresh Meyer lemon juice 1 tablespoon dried rosemary 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 cloves garlic, minced 8 skinless, boneless chicken breast halves
- In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking 6 to 8
- Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
- Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place it on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
- Variation: Substitute dried oregano or marjoram for rosemary.
Arugula Salad with Tangerine Vinaigrette
Serves 4
One bunch arugula, washed and spun dry ¼ cup tangerine juice 1 teaspoon Dijon mustard 2 teaspoons of honey ½ cup vegetable oil Salt and pepper 2 tangerines, peeled and separated into segments ½ cup crumbled goat cheese or shaved Parmigiano Reggiano for garnish
- Put the arugula into a salad bowl. In a small bowl, whisk together the juice, mustard, honey, and oil. Season with salt and pepper.
- Toss the arugula with the dressing and plate the salad. Decorate the salad with tangerine segments, and
- cheese. Drizzle with dressing and serve. The dressing can be refrigerated for up to 1 week. It’s also delicious as a marinade for chicken or pork (you’ll need to double it for a marinade).
Arugula Pesto
Makes about 1 ½ cups
1 cup packed arugula leaves 1 cup walnuts 2 garlic cloves 1/2 cup grated Parmigiano Reggiano cheese 1 tablespoon capers in brine, drained 1/2 to 2/3 cup extra virgin olive oil Salt and pepper to taste
- In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the garlic, nuts, and parsley.
- With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
- Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
- Refrigerate for up to 1 week, freeze for up to 3 months.
- Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or drizzled over grilled steak or chicken.
@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest