Farmers’ Market Box July 29th 2021
This week’s local produce and featured farms:
- Garnet Yams – Her Produce
- Red Torpedo Onions – Tutti Frutti Farms
- Ruby Red Grapefruit – Bernard Ranches
- Persian Cucumbers – Dassi Family Farms
- Yellow Corn – Gloria Tamai Family Farms
- Rainbow Swiss Chard – Tamai Family Farms
- Yellow Nectarines – Lee Farms
- Mixed Summer Squash – Black Sheep Produce
- White Cauliflower – Black Sheep Produce
Farmer’s Choice:
- Persimmon Tomatoes – Black Sheep Produce
- Emerald Gem Plums – Lee Farms
- Green Beans – Dacquisto
Farmers’ Market Box Recipes:
Star Ruby Grapefruit Curd
Makes about 3 cups:
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Star ruby grapefruit juice
1/2 cup chilled butter, cut into 1/2-inch cubes
1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.
Red Grapefruit Sangria
Serves 6:
1 750 mL bottle Riesling 1 cup grapefruit juice 1/2 cup simple syrup** 1 1/2 cups sliced strawberries 1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries, and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
Sicilian Cauliflower with Capers, Raisins and Breadcrumbs
Serves 8 to 10:
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
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley
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.
4. Set aside.
5. Add chicken broth and anchovy paste to the sauce saute pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.
Buffalo Cauliflower
Serves 4:
1 head cauliflower, cut into florets
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup hot sauce, such as Frank’s Red Hot sauce
2 tablespoons Sriracha (Asian chile sauce)
1/2 cup unsalted butter, cut into small pieces
crumbled blue cheese for garnish
1. preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment paper.
2. Toss the florets with the oil, salt, and pepper. Spread evenly in one layer onto the baking sheet. Roast for 20 to 25 minutes turning once during the cooking time. The edges of the cauliflower will have turned golden to golden brown.
3. While the cauliflower is roasting, combine the hot sauce and Sriracha in a saucepan, over medium heat, whisk in the butter until the butter is melted. Keep warm.
4. When the cauliflower is roasted, transfer to a serving bowl, and toss with the hot sauce mixture. Serve garnished with blue cheese crumbles.
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.
Cucumber Pickles
Makes about 1 quart:
1 pound Persian cucumbers scrubbed
2 torpedo onions, cut in half, then cut into 1/2 moons
2 garlic cloves thinly sliced
1 tablespoon salt
½ teaspoon celery seed
½ teaspoon mustard seed
½ cup sugar
1 cup white vinegar
1. Cut the cucumbers into 1/2-inch thick slices.
2. In a glass bowl, combine the cucumbers, red onion, and garlic. Sprinkle with the salt, celery seed and mustard seed, and let marinate at room temperature for 1 hour.
3. In a saucepan, heat the sugar and vinegar, until the sugar dissolves. Pour over the vegetables, cool to room temperature.
4. Pack the vegetables and brine into an airtight container and refrigerate overnight. The pickles will keep in the refrigerator for up to 1 week.
Cucumber Yogurt Sauce
Makes about 3 cups:
1 pound Persian cucumbers, peeled, seeded, and finely chopped
1/2 teaspoon salt
2 1/2 cups plain yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons distilled white vinegar
2 tablespoons olive oil
1/2 teaspoon white pepper
1 cup crumbled Feta cheese
1. Put the cucumber in a colander and toss with the salt. Drain for 30 minutes.
2. In a medium-size bowl, whisk together the yogurt, garlic, dill, vinegar, oil, and pepper until blended.
3. Drain the cucumber and fold into the yogurt mixture.
4. Stir in the feta, at this point, cover and refrigerate for at least 2 hours and up to 4 days.
5. Stir before serving cold. This sauce is delicious with cold seafood, grilled chicken, or lamb.
Sweet Potatoes Anna
Serves 6:
1 pound Garnet yams, peeled
12 tablespoons unsalted butter, melted
2 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
salt and freshly ground black pepper
1. Preheat the oven to 400 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray.
2. Thinly slice the sweet potatoes on a mandoline, in a food processor or with a very sharp chef’s knife.
3. In a bowl, combine the butter, thyme, and generous amounts of salt and pepper.
4. Toss the potatoes with the butter mixture and arrange the slices over lapping in the gratin dish until all the slices are used.
5. Cover the dish with aluminum foil and roast for 35 minutes.
6. Remove the foil and roast another 30 minutes until the potatoes are golden brown and tender.
7. Cut into wedges and serve hot.
Hasselback Chipotle Yams
Serves 4 to 6:
1 pound garnet yams, scrubbed
1/2 cup unsalted butter
1/4 cup extra virgin olive oil
2 to 3 chipotle chilies in adobo, chopped
2 tablespoons finely chopped green garlic
1 teaspoon dried oregano
1/2 cup crumbled Cotija cheese
2 tablespoons chopped cilantro for garnish
1. Preheat the oven to 400 degrees. Using a sharp chef’s knife slice1/8-inch along the top of each potato, stopping 1/2 inch from the bottom. Put the potatoes into a 13-by-9-inch baking dish.
2. In a skillet, heat the butter and oil, saute the chilies garlic, and oregano until fragrant, about 1 minute.
3. Drizzle half of the mixture over the potatoes, making sure to get between the slices.
4. Roast for 40 minutes.
5. Brush with the remaining butter mixture, making sure to get between the slices.
6. Roast another 20 minutes, until the potatoes are cooked through.
7. Sprinkle with the crumbled cheese and cilantro and serve.
Buttermilk Cornbread
Serves 4:
1 cup all-purpose flour
1 cup stone ground yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1/4 cup unsalted butter, melted and cooled
3/4 cup buttermilk
1 cup corn kernels cut from the cob
2 tablespoons confectioner’s sugar
1. Preheat the oven to 350 degrees, coat the inside of an 8-inch square baking pan or 9-inch ovenproof skillet with non-stick cooking spray.
2. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg, butter, and buttermilk until just combined. Stir in the corn.
3. Spoon batter into prepared pan and spread evenly. Sift the confectioners sugar over the batter, bake until golden, 30 minutes in pan or 20 minutes in skillet.
Corn and Summer Squash Saute
Serves 4 to 6:
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 torpedo onion, finely chopped
1 cup yellow corn cut from the cob
4 cups diced summer squash
Salt and pepper
1/4 cup finely chopped basil
1. In a large saute pan or skillet, heat the butter and oil together. Add the onions and corn, and saute for 2 to 3 minutes until the onion is softened.
2. Add the squash, season with salt and pepper and saute for 5 to 7 minutes until the liquid in the pan is evaporated, and the squash is tender. Sprinkle in the basil and serve.
Stuffed Tomatoes
Serves 4:
2 cups fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 pound tomatoes, cut in half horizontally
Salt and pepper
Water
1. In a bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic.
2. Film the bottom of a large skillet with some of the oil, and place the tomatoes cut side up. Season liberally with salt and pepper.
3. Mound the breadcrumb mixture onto the cut side of the tomatoes, and drizzle with the remaining oil.
4. Cook over medium high heat, until the tomatoes begin to sizzle a bit, maybe 3 to 5 minutes. Add 1/4 cup of water to the skillet, cover and simmer gently on medium heat for 20 minutes.
5. Remove the cover, and ladle some of the juices over the breadcrumbs, turn up the heat to medium high and cook another 10 minutes, until the tomatoes are soft and tender.
6. Serve the tomatoes warm or at room temperature.
Panzanella Salad
Serves 6:
1/2 pound cucumbers, scrubbed, seeded, and finely diced (about 2 cups)
2 cups chopped tomatoes
4 cups diced stale bread
2 torpedo onions, finely chopped using the white and tender green parts
1/2 cup pitted, chopped Kalamata olives
1 cup crumbled Feta
1/2 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1/4 cup chopped basil, oregano, dill, or Italian parsley
2/3 cup extra virgin olive oil
1. In a large salad bowl, combine the cumbers, bread, onions tomatoes, olives, and Feta.
2. In a small bowl, whisk together the vinegar, garlic, sugar, herb of choice and olive oil.
3. Pour over the salad, toss to coat, and let sit at room temperature for at least 2 hours before serving at room temperature.
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 rainbow chard, tough stems removed, coarsely chopped
Parmigiano Reggianno cheese for garnish
1. Place the broth, and chard 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.
Nectarine and Chicken Saute
Serves 4:
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
4 boneless skinless chicken breasts
2 tablespoons unsalted butter
1 tablespoon canola oil
1/2 cup thinly sliced torpedo onion
1 garlic clove, minced
2 teaspoons finely chopped sage
3 medium nectarines, pitted and cut into 1/2-inch wedges
1/2 cup chicken broth
2 teaspoons lemon juice
1 tablespoon honey
1. Preheat the oven to 350 degrees. In a shallow bowl or in a dinner plate, combine the salt, thyme, pepper, and flour.
2. Dredge the chicken in the flour mixture, shaking off any excess.
3. In an ovenproof skillet, heat the butter and oil, add the chicken and brown on all sides. Remove to a plate, and cover with aluminum foil.
4. Add the onion garlic and sage to the skillet, and saute for 2 to 3 minutes until the onion is softened.
5. Add the nectarines, and saute for 2 minutes. Add the broth, lemon juice and honey, bring to a boil, season with salt and pepper, add the chicken back to the skillet, turning in the sauce, and bake for 12 to 15 minutes until the chicken is cooked through. Serve over rice, orzo, farro or egg noodles.
Emerald Gem Cobbler
Serves 6:
One pound Emerald Gem plums, pitted, cut into wedges
1/2 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1/4 cup sugar
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons cold butter, cubed
1/2 cup buttermilk
1. Preheat the oven to 350 degrees. Coat the inside of a deep dish 9-inch pie plate or cast iron skillet with non-stick cooking spray. In a bowl, combine the plums with the sugar, lemon juice and cornstarch, and put into the prepared pan.
2. In another bowl, mix together the sugar, flour baking powder, baking soda, salt, butter and buttermilk, until it forms a dough.
3. Drop by tablespoons onto the plums and bake for 35 to 40 minutes until the fruit is bubbling and the cobbler topping is golden brown. Allow to rest for 30 minutes before serving.
Green Beans with Gremolata
Serves 4:
1/2 pound green beans, ends trimmed, and cut into 1-inch lengths
Salt and pepper
1/3 cup extra virgin olive oil
2 cloves garlic, minced
Grated zest of 2 lemons
Grated zest of 1 orange or tangerine
½ cup finely chopped Italian parsley
1. Bring 4 quarts of salted water to a boil, and cook the beans for 3 to 5 minutes, until they are crisp/tender.
2. Drain thoroughly, and season with salt and pepper.
3. Toss with the olive oil.
4. In a small bowl, combine the garlic, zests, and the parsley.
5. Toss with the beans and serve.
Vegetarian Minestrone
Serves 6:
2 teaspoons extra virgin olive oil
1/2 cup finely chopped red torpedo onion
3 ribs celery diced
3 rainbow carrots, diced
2 to 3 cloves garlic, minced
1 tablespoon finely chopped sage or 1 1/2 teaspoons dried
1 bay leaf
6 cups vegetable broth
1 pound Yukon gold potatoes (4 to 5 small potatoes), cut into bite-sized pieces
1/2 pound green beans, trimmed and cut into bite-sized pieces
1 bunch rainbow chard, tough stems removed, sliced into 1/2-inch ribbons
One 14.5-ounce can white beans, like Great Northern or cannellini, drained and rinsed
Salt and pepper to taste
1. In a Dutch oven, heat the oil, saute the onion, celery, carrots, garlic, sage, and bay leaf, for 4 to 5 minutes until the onion is translucent.
2. Add the broth, potatoes, green beans, chard, and white beans. Simmer for 1 hour, until the vegetables are tender. Remove the bay leaf.
3. Season with salt and pepper and serve.
4. Variation: Adding chopped Parmigiano Reggiano rinds to the broth enhances the flavor.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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