Farmers’ Market Box August 19th 2021
This week’s local produce and featured farms:
- Honey Punch Pluots – Scott Farms
- Mustard Greens – Tamai Family Farms
- Red Beets – Tamai Family Farms
- Yu Choy – Fresno Evergreen Farms
- Satina B Potatoes – Weiser Family Farms
- Costata Zucchini Squash – Coleman Family Farms
- Leeks – Black Sheep Produce
- White Cauliflower – Black Sheep Produce
Farmer’s Choice:
- Baby Corn – McGrath Family Farms
- Yellow Wax Beans – J.R. Organics
- Mixed Grape Tomatoes – Dacquisto Family Farms
Farmers’ Market Box Recipes:
Beef and Yu Choy Stir-Fry
Serves 6:
To Prepare the Meat:
1 pound flank steak, sliced 1/4 inch thick
1/4 teaspoon baking soda
3 tablespoons water
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 teaspoon oyster sauce
1. In a bowl, add the sliced beef, baking soda, and water.
2. Massage the beef with your hands until all the liquid is absorbed.
3. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
For The Sauce:
2/3 cup chicken broth
1 1/2 teaspoons brown sugar
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1. Make the sauce mixture by mixing the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
Prep and Serve:
1 bunch Yu choy, chopped
3 tablespoons vegetable oil (divided)
2 cloves garlic minced
1/4 teaspoon grated ginger
1 tablespoon Shaoxing wine
2 1/2 tablespoons cornstarch (mixed with 3 tablespoons water)
2. Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
3. Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds, add the Yu Choy and stir fry for 2 minutes. Pour the Shaoxing wine around the perimeter of the wok.
4. Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it Bring the sauce to a simmer. Stir the cornstarch and water slurry to ensure it’s well
combined and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
5. Add the beef back to the skillet and toss to combine. Serve over steamed rice.
6. Cooks’ Note: this same method can be used with chicken or pork.
Stir Fry Noodles with Yu Choy
Serves 4:
12 ounces fresh or dry noodles, such as Chinese egg noodles or rice noodles
3 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
2 cups finely diced chicken, or thinly sliced julienned beef, or firm tofu
1/2 cup thinly sliced onion
1 cup julienne carrots
1 bunch Yu Choy, thinly sliced
2 tablespoons broth or water
1/4 cup soy sauce
1/4 cup rice wine
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds for garnish
1 green onion, thinly sliced using the white and tender green parts
1. Cook the noodles according to the package directions and drain. Set aside.
2. In a wok or large skillet, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant. Add the chicken, beef, or tofu, and saute until the chicken is white all over.
3. Transfer to a plate and add the onion, carrots, and yu choy to the skillet, and saute until the onion is softened.
4. Add the chicken and noodles back to the pan. Add the soy sauce, rice wine, and sesame oil to the pan, and saute until the chicken/beef/tofu is cooked through, about 3 minutes. Serve garnished with sesame seeds and green onions.
Beet, Pluot and Buratta Salad
Serves 4 to 6:
1 bunch beets, tops removed, and scrubbed
1/2 pound pluots, pitted, and diced
1/4 pound thinly sliced Prosciutto di Parma
8-ounces buratta or fresh mozzarella torn
Salt and pepper
1/4 cup extra virgin olive oil
1/3 cup aged balsamic vinegar
1/4 cup packed basil leaves for garnish
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. Arrange the beets, pluots, Prosciutto and mozzarella on a serving platter. Season with salt and pepper.
3. Drizzle with olive oil, balsamic vinegar, and garnish with basil leaves.
4. Cook’s Note: I’ve made this salad with any stone fruits, cherries, pluots, apricots, and peaches all work well.
Tuscan Frittata
Serves 6:
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup thinly sliced sweet yellow onion
1 teaspoon sugar
1 bunch mustard greens, washed, spun dry, tough stems removed and finely chopped
8 large eggs, beaten
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, in an oven proof skillet, heat the oil, saute the garlic, onion and sugar until the onion begins to turn translucent.
2. Add the mustard greens, and saute until the greens are wilted.
3. Season the eggs with salt and pepper and pour the eggs evenly on the mustard greens. Lift the greens to make sure the eggs get to the bottom, and sprinkle with the cheese. Bake the frittata until it is set in the middle. Allow to rest for 10 minutes before serving.
Braised Satina Potatoes
Serves 4:
1 pound Satina potatoes, scrubbed and cut in half
4 tablespoons unsalted butter
2 teaspoons thyme leaves
1 cup chicken or vegetable broth (plus more if needed)
Salt and pepper
1/4 cup finely chopped chives for garnish
1. Put the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn’t be stacked. Sprinkle the thyme between the potatoes. Cut 3 tablespoons of the butter into pieces. Add the butter, salt, and pepper to the potatoes.
2. Pour in the broth, partially cover, and bring to a boil. Simmer over medium high heat, until the potatoes are tender, and most of the liquid is absorbed, this should take about 20 to 25 minutes. If the broth evaporates during the cooking add 1/4 cup more, until the potatoes are tender. Melt the remaining butter and toss with the potatoes and garnish with the chives. Serve hot or at room temperature.
Salad Nicoise
Serves 4 to 6:
1/2 pound yellow beans, ends trimmed, and cut into 1-inch pieces
1/2 pound Satina potatoes, scrubbed
3 large eggs
3 scallions (white and tender green parts), finely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons packed fresh basil leaves, thinly sliced
2 garlic cloves, minced
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 head red or green leaf lettuce, washed and spun dry
One 6 to 7-ounce can Italian tuna in olive oil
4 medium vine ripened tomatoes, or cherry tomatoes, sliced
1/2 cup Nicoise olives, pitted, and chopped
1. Bring 6 quarts of salted water to a boil, boil the beans for 3 minutes, and remove, season with salt and pepper. KEEP THE BOILING WATER.
2. Add the potatoes to the water, and simmer for 20 to 30 minutes until the potatoes are tender. Remove from the water and cool.
3. Add the eggs to the water, and when the water comes to a boil, remove from the heat, cover, and let sit for 10 minutes. Put the eggs into an ice bath to stop the cooking and peel under cold water. Cut the eggs into quarters and set aside.
4. In a bowl, combine the scallions, parsley, basil, garlic, oil, vinegar, salt, and pepper until blended.
5. Toss the beans with some of the dressing and set aside.
6. Cut the potatoes into bite sized pieces and toss with some dressing. Set aside.
7. To assemble the salad, lay the lettuce onto a large serving platter, top with the potatoes and beans. Arrange eggs, tuna, tomatoes, and olives on top of the potatoes and beans. Drizzle with the remaining dressing and serve at room temperature.
Swiss Beans
Serves 4 to 6:
1/2 pound yellow beans, ends trimmed and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons onion, finely chopped
1 teaspoon white sugar
1 teaspoon salt
2 cups sour cream
8 ounces Swiss cheese, coarsely shredded
1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. Bring 4 quarts salted water to a boil and cook the beans for 3 minutes. Drain thoroughly, and season with salt and pepper.
3. In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
4. Add steamed green beans to the cream mixture.
5. Pour green bean-cream mixture into the prepared casserole dish, sprinkle with Swiss cheese.
6. Bake until cheese is bubbling, and topping is browned, about 20 minutes.
Pluot and Pretzel Cheesecake
Serves 6 to 8:
4 large pluots pitted and cut into ¼-inch-thick slices
6 tablespoons firmly packed light brown sugar, divided
½ teaspoon salt
¼ teaspoon ground nutmeg
2 cups finely ground salted pretzels
10 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 cup mascarpone cheese
4 ounces cream cheese, softened
1 large egg
2 teaspoons vanilla paste or extract
1 teaspoon grated orange zest
1. In a large bowl, toss together pluots, 4 tablespoons brown sugar, salt, and nutmeg. Let stand for 45 minutes, stirring every 15 minutes.
2. Preheat oven to 350°F and coat the inside of a 9-inch pie plate with non-stick cooking spray.
3. In a large bowl, stir together pretzels, melted butter, and granulated sugar until combined. Press pretzel mixture firmly into a 9-inch pie plate.
4. Bake until golden around the edges, 10 to 12 minutes. Let cool completely. Reduce oven temperature to 325°F.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone, cream cheese, and remaining 2 tablespoons brown sugar at medium speed until smooth. Add egg, vanilla, and zest, beating until combined. Spoon into prepared crust.
6. Drain pluots, arrange on top of mascarpone mixture in a circular pattern, slightly overlapping (you may have a few leftover plum slices). Brush with any remaining syrup.
7. Bake until filling is set, 45 to 55 minutes. Let cool completely on a wire rack.
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 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.
Baked Cauliflower and Goat Cheese Dip
Serves 6:
1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip
1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.
Mediterranean Zucchini Fritters
Serves 4:
1 pound zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
1 egg
1/4 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
1 teaspoon ground cumin
1/2 to 1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1/2 cup crumbled feta
All-purpose flour for dredging
Vegetable oil for frying
Greek Style yogurt for serving
1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini and squeeze out all the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
2. In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, breadcrumbs, salt, and pepper to taste and feta. Mix well.
3. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
4. Heat 1 inch of oil in a large frying pan until rippling. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
5. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
Pickled Zucchini Salad
Serves 4 to 6:
2 cups white wine vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
2 cloves garlic, minced
1/4 cup packed fresh dill
3 large zucchini, diced
8 ounces fresh mozzarella, torn into bite-size pieces
1 cup cherry tomatoes, halved
Zest and juice of 1 lemon
Extra-virgin olive oil, for drizzling
Salt and pepper
1. In a saucepan, bring the vinegar, sugar, salt, garlic, and dill to a boil, stirring to dissolve the salt and sugar.
2. Put the zucchini into a boil and pour the pickling liquid over the zucchini. Let stand 5 to 10 minutes, then drain thoroughly.
3. Arrange the zucchini, mozzarella, and tomatoes on a serving platter. Drizzle with the zest, lemon juice, and oil. Season with salt and pepper and serve.
Potato Leek Soup
Serves 6:
This French classic can be served hot or cold.
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/4 pounds Satina potatoes, peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish
1. In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
2. Add the potatoes and toss in the butter and leek mixture.
3. Add the broth and bring to a simmer.
4. Simmer for 10 to 15 minutes until the potatoes are tender.
5. Season with salt and pepper.
6. Puree the soup with an immersion blender.
7. Add the cream, and season again with salt and pepper.
8. Serve the soup hot or cold garnished with chopped chives.
Chicken Poached with Port and Leeks
Serves 6 to 8:
For the Leeks:
4 medium leeks, with coarse green ends trimmed
2 tablespoons butter or margarine
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water.
2. Drain and cut into 1 inch lengths.
3. Melt butter in a 4 quart saucepan.
4. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.
5. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.
For the Chicken:
8 chicken breast halves, boned and skinned
Salt
Ground pepper
1 cup port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces
1. Pat the chicken dry, and season with salt and pepper. Pour port and broth into a large saute pan.
2. Arrange chicken breasts in a single layer.
3. Cut a piece of aluminum foil to fit pan and place directly on the chicken. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
4. Transfer to plate to cover loosely with aluminum foil.
5. Boil liquid over high heat until reduced to 1/4 cup. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another. Adjust seasoning.
6. Spoon leeks onto platter and chicken breasts over them. Drizzle with sauce.
Caramelized Leek and Spinach Dip
Serves 6:
One round unsliced sourdough loaf
1/4 cup unsalted butter
1 bunch leeks, root ends trimmed, washed, and thinly sliced using the white and tender green parts
Salt and pepper
1 teaspoon sugar
1 bunch spinach, washed, spun dry and chopped
1/8 teaspoon ground nutmeg
One 8-ounce package cream cheese, softened
1/2 cup sour cream or Greek style yogurt
1/2 cup mayonnaise
1 1/2 cups shredded Gruyere or Jarlsberg cheese
Crackers, pita chips or crudites for serving
1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the top off the sourdough loaf and hollow out the inside, leaving 1/2 to 1-inch inside the loaf. Cut the interior pieces and top into cubes. Put the cubes, and the sourdough loaf on the baking sheet and bake for 15 minutes. Remove the cubes from the baking sheet to cool.
3. While the bread is baking, in a large skillet, heat the butter, add the leeks, salt, pepper and sugar, and saute until the leeks are beginning to turn golden brown.
4. Add the spinach, and nutmeg, saute until the spinach is wilted. Cool the mixture.
5. In a mixing bowl, beat together the cream cheese, yogurt mayonnaise, cheese, and the leek/spinach mixture. Turn into the sour dough loaf, and bake for 25 to 35 minutes, until the dip is bubbling.
6. Serve with the cubes, and crackers, pita chips or crudites.
Baby Corn Masala
Serves 4:
1/4 cup vegetable oil
1 teaspoon ground cumin
1 bay leaf
1 teaspoon grated ginger
1 teaspoon minced garlic
1/2 cup diced onion
1 cup
1 teaspoon salt
1/4 teaspoon garam masala
1/2 teaspoon cayenne
1/2 pound baby corn, shucked
1/2 cup coconut milk well shaken
1. 1.Heat oil and add cumin, bay leaf, ginger, and the garlic, and saute till a light brown.
2. 2.Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.
3. 3.When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
4. 4.Add baby corn and coconut milk, and saute for 2 to 3 minutes. Serve hot over steamed basmati rice.
Curried Chicken Salad with Baby Corn
Serves 6:
For the Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1 teaspoon curry powder
1. In a small bowl, whisk together all the ingredients. Refrigerate for up to 2 weeks.
For the Salad:
3 cups shredded cooked chicken
1/2 cup finely chopped leeks
3 ribs celery, finely chopped
1/2 pound baby corn, husked and chopped
1 head romaine lettuce, washed, spun dry and chopped
1/2 cup salted roasted cashews for garnish
1. In a salad bowl, combine all the ingredients except the cashews. Toss with the dressing and garnish with the cashews.
The Tomato Tart
Serves 4 to 6:
One sheet puff pastry, thawed, and rolled out into a 14-inch circle
1/4 cup extra virgin olive oil
2 garlic cloves
1/2 cup packed basil
Salt and pepper
1 basket mixed grape tomatoes, washed, stemmed, and cut in half
1 cup shredded whole milk mozzarella
1/2 cup grated Parmigiano Reggiano
2. Preheat the oven to 400 degrees and coat the inside of a tart pan with non-stick cooking spray. Lay the puff pastry into the tart pan, and press into the sides. Prick the interior of the puff pastry all over with a fork and bake for 12 minutes until beginning to turn golden brown.
3. While the pastry is baking, in a blender or food processor, blend the oil, garlic, basil and season with salt and pepper. Transfer to a bowl and toss with the tomatoes and mozzarella. Transfer to the baked shell, top with the Parmigiano and bake another 15 to 20 minutes until the tart is bubbling and the cheese is melted.
4. Allow to cool for at least 30 minutes before cutting into wedges.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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