Farmers Market Box August 26th 2021

This week’s local produce and featured farms:

• Gold Bar Squash – JR Organics
• Japanese Sweet Potatoes – Her Produce
• Chinese Eggplant – Her Produce
• Bi-Color Corn – Dacquisto Family Farms
• Scarlet Runner Shelling Beans – Two Peas in a Pod
• Banana Peppers – JR Organics
• Rainbow Swiss Chard – McGrath Family Farms
• Orange Carrots – Weiser Family Farms
• Pixie Tangerines – Garcia Family farms

Farmer’s Choice:

• White Nectarines – Scott Family Farms
• Passion Fruit – NBC Farms

Farmers’ Market Box Recipes:

Absolutely the Best Carrot Cake

Makes 24 cupcakes, two 9-inch round/square layers, or one 13-by-9-inch pan:

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups thinly shredded carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. CUPCAKES 20 MINUTES.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Cream Cheese Frosting:
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes

One 3-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla paste or extract
Milk, as needed
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Stir Fried Chinese Eggplant

Serves 4:

2 Chinese eggplants, cut into bite sized pieces
salt
1/3 cup vegetable oil
4 cloves garlic, minced
2 teaspoon grated ginger
3 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil

1. Put the eggplant pieces into a colander and sprinkle liberally with salt. Set aside while you assemble the other ingredients.
2. Rinse the eggplant pieces and heat the oil in a wok or large skillet.
3. Add the eggplant and stir fry until the pieces are golden brown.
4. Remove from the wok, add the garlic and ginger, swirl in the oil, adding the soy sauce, sugar, and the eggplant back into the pan. Toss to combine.

Spicy Chinese Eggplant and Ground Pork

Serves 4:

2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

1. Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
2. While the eggplant is salted, mix together the pork, ginger and Mirin. Let stand at room temperature for 20 minutes.
3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok.
4. Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
6. Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.

Vegan Chinese Eggplant Bacon

1/2 pound Chinese eggplant, stem end removed, scrubbed
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with parchment.
2. Slice the eggplant into 1/4-inch thick lengthwise slices.
3. In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
4. Arrange the eggplant on the parchment, and brush with the liquid.
5. Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
6. Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.

Twice Baked Japanese Sweet Potato Casserole

Serves 4:

1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
3. While the potatoes are baking, in a skillet heat the butter, and saute the leeks until they are translucent. Transfer to a mixing bowl.
4. Remove the potatoes from the oven, and slice in half lengthwise.
5. Remove the flesh with a spoon and turn into the bowl with the leeks.
6. Mash the potatoes with 1 cup of cheddar cheese, and the sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
7. Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Miso Glazed Japanese Sweet Potatoes

Serves 4:

3 tablespoons white miso
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup rice vinegar
1/4 cup soy sauce
1 pound purple Japanese sweet potatoes, scrubbed, and cut into quarters
3 scallions, finely chopped for garnish
2 tablespoons sesame seeds, for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a large mixing bowl, whisk together the miso, oil, maple syrup, vinegar, and soy sauce.
3. Add the potatoes, stirring to coat.
4. Arrange the vegetables and marinade on the baking sheet, roast the vegetables for 35 to 45 minutes until tender.
5. Transfer to a serving bowl, garnish with scallions and sesame seeds.

Scarlett Runner Succotash

Serves 4:

1/2 pound scarlet runner beans, shelled
1 bay leaf
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
2 cups diced gold bar squash
1 cup corn kernels cut from the cob
1/4 cup finely chopped basil
2 tablespoons snipped chives for garnish

1. Bring 4 quarts of water to a boil with the bay leaf, add the beans, and simmer for 30 to 40 minutes until tender. Drain thoroughly and season with salt and pepper.
2. In a large skillet, heat the butter and oil, add the onion and saute for 3 to 4 minutes until the onion is translucent.
3. Add the squash, corn, and beans, and saute until the squash begins to color a bit. Season liberally with salt and pepper. Add the basil and saute another minute. Serve garnished with fresh chives.

Pasta with Pancetta and Swiss Chard

Serves 6:

1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch rainbow chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano

1. Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2. In a large skillet, heat the oil, saute the pancetta until crispy.
3. Add the garlic and swirl in the pan for 3 seconds until fragrant.
4. Add the chard and cook until the chard is wilted. Season with salt and pepper.
5. When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6. Toss the pasta with the chard in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
7. Serve the pasta garnished with the remaining cheese.

Scarlett Runner Vegetable Soup

Serves 6:

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 tablespoon finely chopped sage (or 1 1/2 teaspoons dried whole sage)
2 cups gold bar squash, diced
3 medium carrots, finely chopped
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken or vegetable broth
1/2 pound scarlet runner beans, shelled
Rind from Parmigiano Reggiano, chopped (optional)
1 bay leaf
Salt and pepper

1. In a Dutch oven and stock pot, heat the oil, and saute the garlic, onion and sage until the onion begins to soften. Add the squash, carrots, and chard, and saute for 2 to 3 minutes, until the chard begins to wilt.
2. Add the broth, beans, rind (if using) and bay leaf. Season with salt and pepper, bring to a boil, and simmer for 1 hour until the beans are tender. Re-season with salt and pepper and serve drizzled with extra virgin olive oil.

Passion Fruit Upside Down Cake

Serves 6:
If you are not fond of the seeds in passion fruit strain them out, but this cake looks awesome when they are left in. Serve with unsweetened whipped cream.

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
1/2 cup passion fruit pulp

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Add the passion fruit pulp, stir to blend, then pour into the bottom of the cake pan.
4. Set aside while making the cake batter.

For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish


1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla and stir to blend.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Passion Fruit Lime Curd

Makes about 4 cups:

3/4 cup sugar
6 large eggs
1/2 cup fresh lime juice
1/2 cup passion fruit pulp
1/2 cup (1 stick) butter, cut into 1/2-inch cubes

1. In a saucepan, combine the sugar, eggs, lime juice, and passion fruit pulp. Cook over medium high heat until the mixture thickens.
2. Remove from the heat and stir in the butter a few bits at a time.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to avoid forming a skin.
4. Cool, cover and refrigerate for up to 2 weeks.
5. This is delicious as a filling for cakes, as a spread for English muffins, or as a topping for pudding.

Gold Bar Breakfast Strata

Serves 6:

12 ounces bulk pork or turkey breakfast sausage
1/2 cup finely chopped onion
3 cups gold bar squash, shredded
1 cup bicolor corn, stripped from the cob
6 cups white bread cubes (I like to use a farm type sandwich white bread)
6 large eggs
1 cup heavy cream
Few drops Tabasco
2 cups shredded sharp white cheddar cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, cook the sausage, breaking it up into pieces until it is no longer pink. Remove from the skillet and set into a large mixing bowl.
3. Saute the onion, squash and corn until the onion is translucent and the liquid in the pan has evaporated.
4. Cool the mixture and add to the sausage in the bowl.
5. Add the bread cubes to the bowl.
6. In a separate bowl, whisk together the eggs, cream, Tabasco and 1 cup of cheese.
7. Pour over the sausage mixture and toss to coat.
8. Transfer to the baking dish, sprinkle with the remaining cheese, and bake for 35 to 40 minutes until the strata is golden brown and puffed. Allow to rest for 10 minutes before cutting into squares and serving .

Spicy Pepper Steak

Serves 6:

2 tablespoons extra virgin olive oil
One 2 pound round steak about 1-inch thick, cut into chunks
Salt and pepper
2 medium onions, thinly sliced into 1/2 moons
1 cup thinly sliced banana peppers, cored, and seeded
2 teaspoons dried oregano
One 28-ounce can chopped tomatoes and their juice
1/4 cup aged balsamic vinegar
Salt and pepper

1. In a Dutch oven, heat the oil, season the steak with salt and pepper, and brown the steak cubes on all sides. Remove from the Dutch oven add the onions, peppers, and oregano, and saute until the onion begins to turn translucent.
2. Add the tomatoes, steak cubes and balsamic vinegar back to the Dutch oven. Bring to a boil, season with salt and pepper, and simmer covered for 1 hour, until the steak is tender. Serve over pasta, rice, or polenta.

Slow Cooker Tangerine Pudding Cake

Serves 6:

2 cups tangerine segments
4 large eggs, separated grated zest of one orange or tangerine
1/3 cup orange juice 4 tablespoons butter, softened 1 2/3 cups milk 1 cup sugar 1/3 cup all-purpose flour 1/8 teaspoon salt

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

Brown Butter Nectarine Cobbler

Serves 6:

3 cups nectarines cut in 1/2-inch slices
3/4 cup sugar
1 teaspoon lemon juice
1/4 cup unsalted butter
3/4 cup all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds
1/4 teaspoon freshly grated nutmeg
2 tablespoons raw sugar

1. Preheat the oven to 350 degrees and coat the inside of an 8-inch baking dish with non-stick cooking spray. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice, stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into the baking dish.
3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg, and raw sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.

Shrimp and Nectarine Salad

Serves 4 to 6:

1/3 cup orange juice
3 tablespoons rice vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon minced fresh tarragon
1/3 cup canola oil
2 tablespoons unsalted butter
1 cup corn cut from the cob
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 teaspoon grated lemon zest
2 teaspoon lemon juice
1/2 teaspoon ground black pepper
8 cups torn mixed salad greens
2 medium nectarines, cut into 1/2-inch slices
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion

1. In a bowl, whisk together the orange juice, vinegar, mustard, honey, tarragon, and oil. Season with salt and pepper and set aside.
2. In a skillet heat the butter, and saute the corn, shrimp, lemon zest, juice and pepper until the shrimp turn pink. Set aside to cool.
3. In a large salad bowl, combine the greens nectarines, tomatoes, and red onion. Top with the shrimp and corn mixture and toss with the dressing.

@Diane Phillps Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter and Pinterest