Farmers’ Market Box August 27th 2020

August 25, 2020 Orange Department 0 Comments

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This week’s local produce and featured farms:  

Farmer’s Choice:  

Farmers’ Market Box Recipes  

Pan Roasted Salmon on Ratatouille

Serves 6

1/2 cup onion sliced 1/2-inch thick
1/2 pound Italian long peppers, cored, seeded and cut into 1/2-inch rings
2 cups eggplant, cut into 1/2-inch chunks
2 cups summer squash, trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
2 1/2 pounds salmon filets

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Arrange the salmon on the vegetables, and roast for another 15 to 20 minutes, until the salmon is cooked through (155 degrees on an instant read meat thermometer) Allow to rest for 5 minutes before serving.

Eggplant Polpette

Serves 4
Polpette are small balls of savory mixtures, like meatballs, here is a great recipe for a meatless dish.
You can use Chinese or Italian eggplants in this recipe.

1/4 cup extra virgin olive oil
1 pound eggplant, stem end trimmed, and cut in half
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment, or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 15 to 20 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley, and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the polpette until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The polpette can be added to marinara sauce or served plain as an appetizer.
7. Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.

Pepperonata

Serves 6
Usually served as a condiment in Italy, this is delicious on bruschetta, with grilled meats, poultry and seafoods.

2 tablespoons olive oil
3 red spring onions, thinly sliced
1 pound Italian long peppers, cored, seeded and thinly sliced into rings
2 teaspoons salt
2 teaspoons sugar
1 teaspoon freshly ground black pepper
One 15.5-ounce can crushed tomatoes

1. In a 12-inch skillet, heat the olive oil over medium-high heat, add the onions, and cook, stirring, until almost translucent, about 5 minutes. Add the peppers, salt, sugar, and black pepper and cook, stirring frequently, until the bell peppers and onions have reduced down to about half their original volume; this should take, about 10 minutes.
2. Add the tomatoes and stir until combined. Continue to cook, stirring, until the liquid from the tomatoes begins to evaporate, another 10 minutes.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before serving. Serve hot or at room temperature.

Roasted Delicata Squash Chips

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 parsley, chopped

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a bowl, combine the oil, maple syrup, squash, and salt. Toss to coat.
3. 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.
4. Remove to a serving platter or bowl, and sprinkle with the Parmigiano and parsley before serving.

Roasted Delicata Squash Salad

Serves 6

One delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices
Olive oil
Salt and pepper
One to two bunches green or red leaf lettuce, washed, and spun dry, and chopped
1/4 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/3 cup crumbled blue cheese for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss the squash with olive oil, salt, and pepper, and spread onto the baking sheet.
3. Roast for 15 to 20 minutes, turn and roast another 10 minutes until the squash is crispy. Set aside.
4. Put the lettuce into a salad bowl.
5. In another bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper.
6. Toss the lettuce with some of the dressing and plate the salad.
7. Top the salad with some of the roasted squash and crumbled blue cheese.
8. Drizzle a bit of the dressing over the salad and serve.
9. Cook’s note: this salad is also delicious using kale instead of lettuce. Allow the salad to sit at room temperature for about 30 minutes after dressing, then assemble the salad.

Beans and Greens

Serves 6
Wondering what to do with the rind from Parmigiano Reggiano? It is totally edible but can be rock hard. I store mine in a Ziplock bag in the freezer and then use them in soups, sauces, stews, and side dishes, once cooked, they are chewy, and add a delicious flavor to dishes.

4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini or small white beans, drained and rinsed
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)

1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
2. Add the chard and toss to coat in the oil.
3. Add the beans, broth, and rind (if using) and simmer, covered for 20 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
4. Season with salt and pepper and serve.

Honey Thyme Carrots

Serves 4 to 6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch carrots, tops removed, peeled, and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream

1. In a skillet, combine the broth, honey, thyme, and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
2. Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.

Pasta with Sausage and Rainbow Chard

Serves 4 to 6

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 pound bulk sweet Italian sausage
1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
1 cup grated Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Remove any excess fat from the pan.
4. Add the chard back to the pan, and saute for 2 more minutes.
5. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
6. Serve the pasta garnished with the remaining cheese.

Refrigerator Pickled Beets

Makes about 1 quart

1 bunch red beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt

1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

Red Beet and Onion Salad

Serves 4

1 bunch red beets, scrubbed and peeled, and julienned
1/2 white onion, thinly sliced
1/3 cup balsamic vinegar
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
1 garlic clove, minced
Salt and pepper

1. In a bowl, combine the beets and onion
2. In another bowl, whisk together the vinegar, parsley, oil, and garlic. Season with salt and pepper.
3. Pour over the beet mixture, and allow to marinate at room temperature, stirring several times, for at least 4 hours, to “cook” the beets.
4. Serve the beet and onion salad as a condiment with grilled meats, fish, or poultry, or serve over salad greens.

Chicken and Broccoli Stir Fry

Serves 4

1 1/2 pounds chicken breast, cut into bite sized pieces
¼ cup oyster sauce
1 ½ tablespoons cornstarch
1 tablespoon water
¼ teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic cloves, minced
2 teaspoons grated fresh ginger
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 1/2-inch pieces
4 cups cooked rice for serving

1. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water, and baking soda together in medium bowl. Add the chicken, stir to coat, and let sit at room temperature for 15 to 30 minutes.2
2. Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl. Whisk broth, soy sauce, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 1/2 teaspoons cornstarch together in third bowl.
3. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken to skillet and break up clumps with tongs. Cook, without stirring, until chicken is browned on bottom, about 2 minutes. Stir and continue to cook until chicken is spotty brown and no longer pink, about 2 minutes longer, stirring occasionally.
4. Stir in scallion mixture and cook until fragrant, about 1 minute.
5. Whisk broth mixture to recombine. Add broth mixture and broccoli to skillet, cover, and cook until broccoli is crisp-tender, about 3 minutes, shaking skillet occasionally to redistribute contents. Off heat, stir in scallion greens and serve over rice.

Honey Crisp Apple Cake

Serve 4

5 honey crisp apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
Batter
3/4 cups unsalted butter, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. 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.
3. 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, until the crust is crisp and golden brown.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

South of the Border Pickled Carrots

Makes 1 quart

1 bunch rainbow carrots, tops removed, cut into 1/4-inch thick rounds
2 medium jalapeños, cut into 1/4-inch rounds, seeded
1 small sweet onion, thinly sliced
2 cloves garlic
2 bay leaves
2 sprigs fresh thyme
1 cup apple cider vinegar
1/2 cup water
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon granulated sugar (optional)

1. Wash and dry the jars. Wash 2 wide-mouth (8-ounce) jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Put the vegetables into a medium bowl and toss to combine.
3. Pack the vegetables into the prepared jars. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jars to the tops of the vegetables. Pack them in as tightly as you can without smashing. Add 1 garlic clove, 1 bay leaf, and 1 sprig of thyme to each jar.
4. Place the vinegar, water, salt, oregano, and sugar if using in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
5. Pour the brine over the vegetables filling each one to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
6. Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
7. Cool the jars and then refrigerate for 24 hours. Let the jars cool at room temperature for 1 hour. Store the pickles in the refrigerator. These intensify in flavor the longer they are refrigerated.

Pasta Salad with Cherry Tomatoes

Serves 6

One pound fusilli, penne, or large shells, cooked 3 minutes short of al dente
1/2 cup finely chopped red onion
2 cups broccoli florets
4 red radishes, trimmed and thinly sliced
1 basket cherry tomatoes, cut in half or quarters if large
1/2 cup pitted Kalamata olives
1 cup crumbled Feta cheese
1/3 cup red wine vinegar
2 garlic cloves, minced
2/3 cup extra virgin olive oil
1 teaspoon grated lemon zest
1/4 cup finely chopped dill weed
Salt and pepper

1. In a large bowl, combine the pasta, onion, broccoli, radishes, cherry tomatoes, olives, and Feta. In a small bowl, whisk together the vinegar, garlic, oil, zest, and dill.
2. Pour some of the dressing over the salad and toss to coat.
3. If you are making the salad ahead of time, cover and refrigerate the salad and dressing.
4. Remove from the fridge 1 hour before serving (the olive oil will solidify in the fridge) Re-toss the salad with the remaining dressing and serve.
5. Cook’s Note: When making pasta salad, cook the pasta a bit short of al dente, since the pasta will “cook” again in the dressing, like ceviche.

Blood Orange Caprese

Serves 4

1 pound blood oranges, peel and pith removed, and sliced 1/2-inch thick
Two balls fresh mozzarella, sliced
1 basket cherry tomatoes, cut in half
1/4 cup finely chopped basil
Salt and freshly ground black pepper
1 cup extra virgin olive oil
1/3 cup red wine vinegar

1. Arrange the oranges and mozzarella overlapping and alternating on a serving platter.
2. Scatter the tomatoes and basil over the oranges and mozzarella.
3. Season with salt and pepper.
4. In a bowl, whisk together the oil and vinegar, and pour over the salad. Serve at room temperature.

Blood Orange Margaritas

Serves 6

2 cups blood orange juice
1/2 cup fresh lime juice
2/3 cup Cointreau or Triple Sec
1 1/4 cups silver tequila
Blood orange wedges
Kosher salt
Blood orange slices for garnish

1. In a large pitcher, mix the blood orange juice with the lime juice, Cointreau, and silver tequila. Refrigerate until chilled, at least 30 minutes.
2. Spread a small mound of salt on a small plate. Moisten the outer rim of 6 margarita glasses with the orange wedge, then dip the rims into the salt to lightly coat.
3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice.
4. Cook’s note: you can also serve these over ice, or blend with ice in a blender.

Chicken Salad

Serves 6

4 cups shredded or chopped cooked chicken or turkey
3 ribs celery, finely chopped
3 red radishes, trimmed, and julienned
3 honey crisp apples, cored, and finely chopped
2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper
Lettuce, washed, and spun dry (this is really nice on Bibb lettuce)

1. In a salad bowl, combine the chicken, celery, radishes, and apples.
2. In a small bowl, whisk together the oil, juice, lemon juice, sugar, salt, celery seeds, dry mustard, and cayenne. Season with salt and pepper if needed.
3. Pour over the salad and toss to coat. Serve the salad on a bed of lettuce.

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

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