Farmers’ Market Box May 27th 2021

This week’s local produce and featured farms:

• Yellow Nectarines – Regier Family farms
• Fennel – Tutti Frutti Farms
• Red Beets – J.K. Thille Ranch
• Collard Greens – McGrath Family Farms
• Salanova Lettuce – Solutions Farms
• Mixed Summer Squash – Fresno Evergreens
• Rainbow Swiss Chard – Tamai Family Farm
• Orange Carrots – J.K. thille Ranch
• Sataina B Potatoes – Weiser Family Farms

Farmer’s Choice:

• Italian Sweet Long Peppers – Fresno Evergreens
• Apricots – Regier Family Farms

Farmers’ Market Box Recipes:

Grilled Nectarine Salad with Mango Vinaigrette

Serves 4:

2 nectarines, halved and pitted
Raw sugar
One head Salanova lettuce, washed and spun dry
1/4 cup mango nectar
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese, Feta, or blue cheese for garnish

1. Preheat the grill or broiler for 10 minutes, dip each nectarine half into the raw sugar, cut side down.
2. Grill cut side down, or broil cut side up until the sugar is bubbling, and the nectarine is softened. Remove from the grill/broiler and allow to rest.
3. Plate the lettuce.
4. In a small bowl, whisk together the nectar, vinegar, mustard, and oil. Season with salt and pepper. Put a nectarine half onto the lettuce, drizzle the salad with the dressing, and garnish with the cheese and serve.

Nectarine Tart

Serves 6:

1 9-inch prebaked pie crust or graham cracker crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

Refrigerator Pickled Beets

Makes about 1 quart:

1 bunch 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.

Grilled Chicken Thighs with Fennel Slaw

Serves 6:

1/4 cup Dijon mustard
1 tablespoon Worcestershire
2 garlic cloves, minced
1/4 cup lemon juice
1/2 cup olive oil
Salt and pepper
6 chicken thighs, skin and bones removed
1/2 cup mayonnaise
1 cup chopped basil
1/4 cup finely chopped cornichons
Brioche buns for serving
1 fennel bulb, wispy ends trimmed, and finely diced
1 head Salanova, washed, spun dry and chopped

1. In a bowl, whisk together the mustard, Worcestershire, garlic, lemon juice and olive oil. Divide the mixture in half, add the chicken thighs to one half of the mixture, and marinate for 1 hour.
2. Add the mayonnaise, basil, and cornichons to the other half of the marinade, season with salt and pepper and refrigerate.
3. Preheat the grill for 10 minutes and grill the chicken for 3 to 4 minutes on each side, until cooked through.
4. Remove to a cutting board and allow to rest for 5 minutes. Thinly slice and arrange on the brioche buns.
5. Toss the salad greens and fennel with the remaining dressing, and pile on top of the chicken on the buns and serve.

Carrots with Fresh Herb Ranch Dip

Serves 4 to 6:

1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Carrots, peeled, and cut into 2-inch lengths for dipping.

1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
2. Serve the dip with the cut and peeled carrots, or other raw veggies.

Curried Carrot Soup

Serves 4:

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Roasted Fennel, Potatoes and Olives

Serves 4:

6 medium Santina potatoes, scrubbed, and cut into wedges
1 fennel bulb, root end trimmed, wispy ends removed and thinly sliced
1/2 cup extra virgin olive oil
Salt and pepper
2 vine-ripened tomatoes thinly sliced
1 teaspoon dried oregano
1 cup oil cured olives sliced

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine the potatoes, fennel, and oil. Season with salt and pepper.
3. Roast for 20 minutes, top the potatoes with the tomatoes, oregano, and olives, and roast another 20 minutes until the potatoes are tender. Serve immediately.

Swiss Chard “lasagna”

Serves 6:
This is a great way to use up the stalks from Swiss chard.

1 bunch Swiss Chard, stalks cut, washed, and spun dry
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese Parmigiano Reggiano
1 cup grated Pecorino Romano
1/4 pound Prosciutto di Parma, finely chopped
1/4 cup chopped parsley
salt and pepper

1. Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature.
2. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
3. In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and saute until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.
4. Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.

Sicilian Greens

Serves 4:
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the collards are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes:

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in
easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Pasta Carbonara Style with Summer Squash

Serves 6:

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 cups summer squash, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and squash until the squash begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Stuffed Summer Squash

Serves 10 to 12
This recipe words well with any summer squash; just
Eight 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere
1. Line a baking sheet with a silicone liner or aluminum foil or parchment paper or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2. Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam the squash until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the squash finely.
3. In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion, and chopped squash and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4. Stuff the squash shells with the mixture and place on the prepared baking sheet or in the baking dishes.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
6. Preheat the oven to 375°F. Cover the squash evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.

Dill Dijon Potato Salad

Serves 4:
If dill isn’t available, basil and/or Italian parsley work well in this recipe.

1 pound Satina potatoes, scrubbed
1/4 cup packed fresh dill, chopped
1 green onion, finely chopped
1 tablespoon white wine vinegar
1⁄4 cup extra virgin olive oil
1/2 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 25 to 35 minutes until the potatoes are tender when pierced with the sharp point of a knife. Cool completely.
2. In a bowl, whisk together the dill, onion, vinegar, oil, mustard, salt, and pepper. Adjust seasoning, adding more vinegar, or mustard if needed.
3. Peel the potatoes and cut into bite sized pieces. Add to the dill mixture and toss to coat. Serve at room temperature.

Sausage and Peppers

Serves 6:

2 pounds Italian sausage (I use sweet, as I’m not fond of spicy sausage in this)
1/4 cup water
3 tablespoons extra virgin olive oil
1 large, sweet onion, like Vidalia—you’ll need about 2 cups, thinly sliced
4 cups thinly sliced Italian long peppers
1 teaspoon dried oregano
salt and pepper
1/4 cup tomato puree or chopped tomatoes (see note 2)
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley

1. Put the sausage and water into a microwavable dish, cover, and cut a few vent holes in the plastic wrap. Cook for 5 minutes on high. You can also do this on the stove top in skillet. What you are doing here, is almost cooking the sausage through–it takes less time that doing them in a skillet on the stove top and the sausage is juicier.
2. Preheat the grill or a grill pan, and grill the microwaved sausages, until they are cooked through, about 3 to 4 minutes, turning to brown evenly. Set aside.
3. In a large skillet, heat the oil, add the onion, and saute until it begins to turn translucent.
4. Add the peppers, and oregano, season with salt and pepper. saute until the peppers are softened.
5. Add the tomatoes, basil and parsley, and simmer for 10 minutes. Add the sausages back into the pan and simmer another 5 minutes.
6. Season with salt and pepper, serve on soft Italian rolls.

Apricot Torte

Serves 6 to 8
This is a great recipe to keep in your repertoire—I have made it with all kinds of stone fruit, apricots are especially delicious.

¾ to 1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt
1 pound apricots, halved and pitted
Confectioners’ sugar for garnish

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream together the sugar, and butter until fluffy. Add the eggs one at a time and beat until combined.
3. Add the flour, baking powder and salt. Beat until smooth.
4. Pour the batter into the pan. Arrange the apricots cut side down on top of the butter, pushing the fruit into the batter a bit.
5. Bake for 1 hour, or until a skewer inserted into the center comes out clean. Cool for 10 minutes, remove the springform, and cool completely. Sift confectioners’ sugar over the torte when cooled.

Moscato Poached Apricots with Crème Fraiche

Serves 4 to 6:

1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche

1. Put the apricots, Moscato, vanilla and sugar into a Dutch oven. Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender. Remove the apricots from the liquid, boil the liquid down until it is reduced by half. Cool the syrup and the apricots.
2. When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.

Apricot Salsa

Makes about 2 cups:

2 Whole Apricots, pitted and coarsely chopped
1/4 cup lime juice
1 teaspoon Salt
1 teaspoon Red Wine Vinegar
1/2 cup finely chopped cherry tomato
1/4 cup White Onion, finely chopped
2 teaspoons Jalapeno, finely chopped
1 teaspoon Honey
1 Tablespoon Cilantro or Italian parsley, chopped
1. Combine all the ingredients in a bowl and toss to coat. Allow to mellow at room temperature for 2 hours before serving. The salsa will keep covered in the refrigerator for up to 4 days.

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