Farmers Market Box August 13th 2020

This week’s local produce and featured farms:

• White Cauliflower – Black Sheep Produce
• Red Torpedo Onions – Tutti Frutti Farms
• Gold Beets – Tamai Family Farms
• Purple bunch Carrots – Black Sheep Produce
• Rainbow Chard – McGrath Family Farms
• Green Kale – Tamai Family Farms
• Encore Tangerines – Garcia Organic Farms
• White Cascade Potatoes – Weiser Family Farms

Farmer’s Choice:

• Flavor Queen Pluots – See Canyon Orchards
• Heirloom Cherry tomatoes – Dacquisto Family Farms

Farmers’ Market Box Recipes

Cauliflower with Capers, Raisins and Breadcrumbs

Serves 8 to 10
This recipe comes from Sicily.  It is usually served at room temperature but can be served warm.
 
1 large head cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry
3/4 cup fresh breadcrumbs
2 tablespoons chopped Italian parsley
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon fresh lemon juice
 
1.      Preheat oven to 400 line 2 baking sheets with silicone, parchment, or aluminum foil. 
2.      In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper.  Roast for 45 minutes until crispy. 
3.      Heat the remaining oil in a small saute pan over medium low heat, add the garlic, and cook until just golden.  Add the capers and cook until they begin to pop.  Add the breadcrumbs and toss to coat.  Cook stirring until the breadcrumbs are golden.  Add the parsley and set aside.
4.      Add chicken broth and anchovy paste to a saute pan, bring to a boil, add the golden raisins and lemon juice, and cook until the liquid is almost absorbed. 
Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine.  Sprinkle cauliflower with the bread crumb mixture and serve.

Buffalo Cauliflower

Cauliflower Curry

Serves 4
 
1 cup chopped torpedo onion
1 1/2 cups chopped cherry tomatoes, or plum tomatoes chopped
3 large garlic cloves
One 2-inch piece of ginger, peeled and chopped
1/4 cup coconut oil
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1 cauliflower cut into florets
1 1/2 cups chicken or vegetable broth
 
1.      In a food processor or blender, process the onion, tomatoes, garlic, and ginger, with on and off pulses until a paste forms. 
2.      In a large skillet, heat the oil, add the paste, and cook until the paste is thickened, about 10 minutes. 
3.      Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute.
4.      Add the cauliflower, broth, stirring to blend.  Cover and cook over low heat, until the cauliflower is tender.  Season with salt and pepper, serve over rice, with a dollop of plain yogurt. 

Kale and Golden Beet Salad

Serves 4
To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use)
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife.  Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice)
2.      Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
For the Salad
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
3 tangerines, peeled, and segmented
1/2 cup thinly sliced torpedo onions, using the red part only
1/4 cup tangerine juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 tablespoons brown sugar
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese
 
1.      Put the kale, tangerines, and onions into a salad bowl.
2.      While the beets are roasting making the dressing:  whisk together the tangerine juice, rice vinegar, mustard, sugar, and oil. Season with salt and pepper.
3.      Pour some of the dressing over the beets and toss to coat.
4.      Dress the kale with the remaining dressing and allow to sit at room temperature for 1 hour.  When ready to serve, add the beets, and blue cheese to the salad and toss again before serving. 

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute.  If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
This method is terrific to sautéing any type of green from spinach, to chard, to kale and collards. 
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.      In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted. 
2.      If the skillet is dry add a bit of water or broth, to help wilt the greens. 
3.      Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.
 

Slow Cooker Portuguese Sausage and Kale Soup

Serves 6
 
2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions, finely chopped
4 medium carrots, finely chopped
1 bunch kale, tough stems removed, chopped into 1-inch pieces
5 medium cascade potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken broth
2 bay leaves
¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)
 
1.      In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker. 
2.      Add the kale, potatoes, chicken broth, and bay leaf stirring to combine the ingredients. 
3.      Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro/parsley and serve. 
 

Eat Your Greens Shakshuka

Serves 4 to 6
 
3 tablespoons olive oil
1 cup thinly sliced torpedo onion, using the red and tender green parts
3 garlic cloves, thinly sliced
Pinch red pepper flakes
1 bunch Swiss chard, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and freshly ground black pepper
⅓ cup half-and-half or heavy cream
8 large eggs
1 cup cotija cheese or queso fresco, crumbled
1 avocado, peeled, pitted, and thinly sliced for garnish
 
1.      In a large skillet, heat the oil, and saute the onion, garlic, and red pepper, until the onions begin to caramelize, about 10 minutes. 
2.      Add the chard, and season liberally with salt and pepper.  Saute until the chard is wilted.
3.      Add the half and half or cream and stir to blend.
4.      Make 8 indentations into the greens, and crack eggs onto each one.  Season the eggs with salt and pepper, and crumble cheese over each egg.  Cover and Cook until the eggs are set, about 7 to 8 minutes.
5.      Serve from the skillet, garnished with avocado. 

Slow Cooker Italian Wedding Soup

Serves 6
For the Soup
8 cups chicken broth
One bunch kale, tough stems removed, coarsely chopped
Parmigiano Reggianno cheese for garnish
 
1.      Place the broth, and kale into the insert of a 5 to 7-quart slow cooker. 
2.      Cover and cook on low while preparing the meat balls.
 
Meat Balls
Makes about 16 to 20 1-inch meatballs
1 pound ground turkey
2 slices soft crusted Italian bread
¼ cup milk
1 medium shallot chopped finely
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoons freshly ground black pepper
1/3 cup grated Parmigiano Reggianno cheese
2 tablespoons finely chopped Italian parsley
1 egg, beaten
Salt and pepper
 
1.      In a large mixing bowl, pour the milk over the bread, and allow it to soak in. 
2.      Add the remaining ingredients into the bowl, and stir together until the mixture is combined, being careful not to compact it. 
3.      Using a small portion scoop, form the meat balls into 1-inch balls, and drop into the slow cooker containing the broth and vegetables. 
4.      Cover the slow cooker and cook the soup for 5 hours on low, until the meatballs float on the surface.  
5.      Remove any foam that may have formed on the top of the soup, season with salt and pepper and serve the soup garnished with freshly grated Parmigiano Reggianno cheese. 

Confetti Orzo Salad

Serves 6

 
One pound orzo pasta, cooked 3 minutes short of al dente
1/2 cup finely chopped red torpedo onions, using the red and tender green parts
2 cups finely diced purple carrots
1 cup quartered cherry tomatoes
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped dill
1/4 cup white vinegar
2 teaspoons sugar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1 cup crumbled feta cheese
 
1.      Put the orzo, onions, carrots, tomatoes, and parsley into a salad bowl.
2.      In a mixing bowl, whisk together the dill, vinegar, sugar, mustard, and oil.  Season with salt and pepper.  Toss the salad with the dressing, add the feta, and toss again. 

Tangerine Panna Cotta

Serves 6
 
2 teaspoons unflavored gelatin
1/4 cup tangerine juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream
 
1.      Sprinkle the gelatin over orange juice. Let stand for 5 minutes.
2.      In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved.
3.      Take the cream off the heat and cool about 5 minutes.
Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.  Serve with chocolate biscotti.

Tangerine Poppy Seed Cake

Serves 6
 
1 3/4 cup all-purpose flour
Zest of 2 tangerines
1 cup sugar
1/2 cup buttermilk
1/4 cup tangerine juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup canola oil
1 tablespoon poppy seeds
1/2 to 3/4 cup confectioners’ sugar
 
1.      Heat oven to 350 degrees. Coat the inside of an 8-inch loaf pan with non-stick cooking spray.
2.      In a bowl, combine zest and sugar and rub with your fingers until it looks like wet sand.
3.      Whisk in buttermilk, 4 tablespoons juice and eggs.
4.      In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
5.      Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan for 10 minutes.  Turn out onto a baking rack and cool completely.
6.      Whisk together remaining juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
 

Bacon and Torpedo Onion Potato Salad

1 pound cascade potatoes
2 ribs celery, finely chopped
2 torpedo onions, finely chopped using the red part only
1/2 teaspoon distilled white vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon grated lemon zest
1 teaspoon milk
4 strips bacon, cooked crisp and crumbled
1/2 teaspoon sweet paprika
 
1.      Place the potatoes in water to cover, bring to a boil.  Simmer the potatoes for 20 to 25 minutes, or until a sharp knife inserted into the potatoes goes in easily.
2.      Drain the potatoes and cool completely. 
3.      Do-Ahead: at this point the potatoes can be refrigerated for up to 24 hours
4.      Peel the potatoes if you prefer, or leave the skins on, cut the potatoes into bite sized pieces and place in a large mixing bowl.
5.      Sprinkle the potatoes with salt and pepper, and add the celery and scallions to the bowl, tossing the potatoes to distribute the salt and vegetables.
6.      Add the vinegar, oil, and pepper to the potatoes, and toss to coat. 
7.      In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest, stirring in the milk to thin the dressing.  Add some of the mayonnaise mixture to the potatoes, stirring to coat.  Taste the potatoes for seasoning adding salt and pepper if necessary. 
8.      Do-Ahead: At this point cover and refrigerate the salad and leftover dressing for at least 4 hours, or up to 24 hours. 
9.      Thirty minutes before serving, stir the potatoes, and add more dressing if necessary.  Stir in the bacon and toss again.  Serve the potato salad cold, garnished with paprika.
 

Slow Cooker Potatoes Pizzaiolo

Serves 6
 
¼ cup extra virgin olive oil
2 cloves garlic, minced
2 teaspoons dried oregano
One 28 to 32-ounce can crushed tomatoes
2 ½ teaspoons salt
1 teaspoon freshly ground black pepper
8 medium Cascade potatoes, scrubbed, and sliced ¼-inch thick  
½ cup torpedo red onion, thinly sliced using the red part
2 cups shredded whole milk mozzarella
1 cup freshly grated Parmigiano Reggianno
 
1.      Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray or line it with a slow cooker liner, according to the manufacturers’ directions.
2.      In a large saucepan, heat two tablespoons of the oil and sauté the garlic and oregano for 30 seconds, until fragrant.  Add the tomatoes, 1 teaspoon salt and ½ teaspoon of pepper, and simmer for 30 to 45 minutes.  Taste the sauce for seasoning and adjust by adding more salt or pepper. 
3.      In a large mixing bowl, toss together the potatoes, onion, remaining salt, pepper, and olive oil, until the potatoes and onions are coated.  In another bowl, mix together the cheeses. 
4.      Pour some of the sauce into the slow cooker, top half of the potatoes, sprinkle the potatoes with ½ of the cheese and some of the sauce.  Layer the remaining potatoes, sauce, and cheese.  Cover and cook on high 5 hours, or on low for 8 hours.  Serve on the warm setting. 

Pluot Savory Pizza

Serves 4 to 6
 
One pound pizza dough, either homemade or store bought (see recipe below for a great pizza dough recipe)
Olive oil
3 tablespoons unsalted butter
1 cup thinly sliced red torpedo onion, using the red and tender green parts
1 tablespoon finely chopped thyme
Salt and pepper
One 5.5-ounce Boursin cheese, softened
1 pound pluots, pitted, and thinly sliced
1/4 cup finely chopped basil
 
1.      Preheat the oven to 400 degrees. Shape the dough into a 14-inch circle and paint some olive oil onto the surface. 
2.      Bake to 10 minutes and remove from the oven to cool.  (this can be done ahead)
3.      In a skillet, heat the butter, add the onion and thyme, and cook until the onions become caramelized. 
4.      Season with salt and pepper.  Cool.
5.      When the pizza dough is cooled, spread with the cheese, spread the onion over the cheese, and arrange the pluot slices over the onion.  Bake another 15 minutes until the pluots are softened, and the cheese is bubbly.  Sprinkle the pizza with the basil, cut into wedges and serve.  
 
Roberta’s Pizza Dough
This is the easiest and best pizza dough recipe I’ve found, it’s from the iconic Brooklyn pizzeria.  Make sure to use the 00 flour in it—makes all the difference. 
 
Makes two 12-inch pizzas

 
1 cup plus 1 tablespoon 00 Flour
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon fine sea salt
3/4 teaspoon active dry yeast
1 teaspoon extra virgin olive oil
scant 1 cup lukewarm water
 
1.      Put the flour and salt into the bowl of an electric mixer fitted with the dough hook.  Combine the yeast, oil, and water, stirring to blend.  Pour into the flour and mix until the dough comes together about 2 minutes.  (you can make the dough by hand if you don’t have a stand mixer) Let the dough rest for 15 minutes.  
2.      Knead the rested dough for 3 minutes, either with the dough hook or by hand.  
3.      Cut into 2 equal pieces and shape into balls.  
4.      Place on a heavily floured surface, and cover with a dampened cloth and let rise for 3 to 4 hours at room temperature or refrigerate for 8 to 24 hours.  (if you refrigerate the dough, remove it 30 to 45 minutes before you begin to shake it for pizza)
5.      To make the pizza place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. 

Oven Roasted Cherry Tomato Caprese Spread

Serves 6
 
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red torpedo onion
3 cloves garlic, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 basket cherry tomatoes, cut int half
1 cup diced fresh mozzarella cheese
1 baguette sliced 1/2-inch thick
 
1.      Preheat the oven to 350°F.  Line a sheet pan with a silicone liner, parchment paper, [or aluminum foil. 
In a large glass bowl, stir together the olive oil, basil, rosemary, onion, garlic, salt, pepper, and tomatoes 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 to 1 1/2 hours, checking to make sure that the tomatoes and garlic don’t brown. 
2.      Transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
3.      Do-Ahead
: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.]
4.      Stir the mozzarella into the tomatoes and serve on toasted baguette slices.

Pluot and Tomato Salad

Serves 4
 
1/2 cup thinly sliced torpedo onion, using the red and tender green parts
1 basket cherry tomatoes, cut into quarters
3 pluots, pitted and chopped
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 cup basil leaves, julienned
 
1.      In a salad bowl, combine the onion, tomatoes, and pluots. 
2.      Add the vinegar, oil, and basil, seasoning with salt and pepper. Serve at room temperature. 
 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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