Farmers’ Market Box September 9th 2021

This week’s local produce and featured farms:

• White Cauliflower – Black Sheep Produce
• Italian Eggplant – Her Produce
• Romanesco Squash – JR Organics
• Garnet Yams – Her Produce
• Star Ruby Grapefruit – Bernard Ranches
• Collard Greens – McGrath Farms
• Japanese Turnips – McGrath Farms
• Emerald Gem Pluots – Kens Top Notch Produce

Farmer’s Choice:

• Hass Avocados – 3 Nuts Farm
• Passionfruit – NBC Farms

Farmers’ Market Box Recipes:

Red Grapefruit Granita

Serves 4 to 6

2 cups sugar
1 1/2 cups water
2 cups red grapefruit juice
2 cups sparkling water or champagne

1. In a saucepan, heat the sugar and water, stirring until the mixture is dissolved.
2. Cool the mixture completely.
3. In a mixing bowl, combine the simple syrup with the grapefruit juice, and sparkling water.
4. Pour into a 13-by-9-inch baking dish and set in the freezer.
5. Freeze for 2 hours and break up the granita with a fork. Every hour for 2 more hours, break up the granita. It should be uniform ice crystals. Serve in martini glasses.

Red Grapefruit Curd

Makes about 3 cups

1 1/2 cup sugar
6 large eggs
1/2 cup fresh 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.

Romanesco Squash Fritters

Serves 4

2 Romanesco squash, scrubbed, and coarsely grated
Salt
1 large egg, beaten
1/2 cup breadcrumb
1/2 cup grated Parmigiano Reggiano
1 garlic clove, minced
1 scallion, finely chopped
Salt and pepper
Oil for Frying

1. Put the squash into a colander and sprinkle with the salt.  Let sit for 10 minutes.  Squeeze out the moisture, and transfer to a bowl. 
2. Add the egg, breadcrumbs, Parmigiano, garlic, and scallion to the squash.  Season with salt and pepper.
3. Heat 1/2 inch of oil in a large skillet, form the zucchini mixture into 1 to 2-inch patties, and fry on one side till golden brown, turn and fry on the other side till golden brown.  Drain on paper toweling and serve warm.  These can be kept warm in a 250-degree oven for up to 1 hour. 

Romanesco Squash Salad

Serves 4

1 clove garlic, minced
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons finely chopped chives
2 Tablespoons capers, rinsed well
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and pepper
2 to 3 cups thinly sliced Romanesco squash
One bunch arugula, tough stems removed, washed, and spun dry
1/3 cup shredded Parmigiano Reggiano

1. In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil.  Season with salt and pepper.
2. In a salad bowl, combine the squash and arugula.  Pour the dressing over the salad and toss to coat.  Add 1/2 the cheese and toss again. 
3. Serve the salad garnished with the remaining cheese. 

Garnet Yam Home Fries

Serves 6

1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
3. Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy.  Serve hot.

Garnet Yam Stacks

Serves 6

1 1/2 pounds sweet potatoes
6 tablespoons unsalted butter, melted
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 garlic clove, minced
salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees. Coat 12 muffin tins with non-stick cooking spray and set aside.
2. Slice the sweet potatoes 1/16-inch thick using a mandoline and place in a bowl.
3. Toss the potato slices with the butter, herbs, garlic, 1 teaspoon salt and a few grinds of pepper until the potatoes are evenly coated.
4. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are even with the rim of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 35 minutes.
5. Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmigiano and parsley and serve immediately.

Miso Maple Roasted Japanese Turnips

Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch Japanese turnips scrubbed, tops removed, and halved, quartered if large
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.  
3. Add the turnips to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the turnips are cooked through, and they become golden brown. 
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl.  Garnish with sesame seeds, and scallions.
6. Do-Ahead:  You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes. 

Save the Greens!

Serves 4

Turnip greens are a great source of vitamins and minerals.  This quick saute is awesome as a side dish or as a bed for roasted poultry or seafood. 

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
1 bunch turnip greens, washed, spun dry and chopped
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic for 2 to 3 minutes until translucent.  Remove the garlic, add the greens and saute for 2 to 3 minutes until wilted.  Season with salt and pepper and serve. 

Cauliflower Cake

Serves 6

This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More.  This version works well and is a beautiful centerpiece for Meatless Monday. 

2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
1 medium red onion, finely chopped
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper

1. Preheat the oven to 400°F.  Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan.  Set aside.
2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft.  They should come apart when speared with a fork.  Drain and season with salt and pepper. 
3. In a skillet, heat the oil, and saute the onion until it is softened.  Add the turmeric, and saute another minute.  Set aside to cool. 
4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt, and pepper.  Whisk until smooth.  Add the cauliflower and stir to combine. 
5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving.  Serve warm or at room temperature.

Adapted from:  Plenty More, by Yotam Ottolenghi

Cauliflower Fried Rice

Serves 4 to 6

1 head cauliflower
2 tablespoons sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
2 tablespoons vegetable oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1/2 cup onion, diced
2 carrots, peeled and grated
1/2 cup corn, cut fresh from the cob or frozen and defrosted
1/2 cup frozen peas
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
2. In a small bowl, whisk together soy sauce, sesame oil, and ginger. Set aside.
3. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
4. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn, and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
5. Stir in cauliflower, eggs, green onions, and soy sauce mixture.
6. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
7. Serve immediately, garnished with sesame seeds, if desired.

Stuffed Eggplant

Serves 4 to 6

2 eggplants
1/2 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
2 garlic cloves, minced
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon ground nutmeg
2 tablespoons finely chopped Italian parsley
1 cup grated Parmigiano Reggiano cheese
Salt and pepper
1/2 cup fresh breadcrumbs

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment, or aluminum foil. 
2. Cut off the stem end of the eggplant, and then cut the eggplant in half lengthwise.  Drizzle the cut sides with some of the oil, place cut side down on the baking sheet and bake for 30 minutes, or until the eggplant is tender. 
3. Reduce the oven temperature to 350 degrees. 
4. When the eggplant is cool enough to handle, scoop out the flesh, leaving 1/2-inch border on the skin. 
5. Chop the eggplant and set aside. 
6. Heat 2 tablespoons of the oil in a skillet, add the sausage, and cook breaking the sausage apart.  When the sausage loses its pink color, add the reserved eggplant, garlic, and onion, saute for 3 to 4 minutes until the onion is softened. 
7. Add the flour and cook for 2 minutes.  Add the milk and bring to a boil.  Season with nutmeg and parsley. 
8. Take the pan off the heat and add 1/2 cup of the cheese, stirring to melt the cheese. 
9. Season the filling with salt and pepper.  Refill the eggplant halves, combine the remaining cheese and the breadcrumbs.  Sprinkle evenly over the eggplant filling.  Put the eggplant onto a baking sheet. 
10. Do-Ahead: At this point, you can cool, cover, and refrigerate the eggplant overnight.  Bring to room temperature before baking. 
11. Bake the eggplant for 20 minutes until the filling is bubbling and the crumbs are golden brown. 

Eggplant Caponata

Serves 6

Caponata is served everywhere in Sicily; serve it as a relish alongside grilled seafood, meats, and poultry.  It’s also delicious served on bruschetta. 

1 eggplant, stem end trimmed (you will need about 3 cups)
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, if salted, plunge into hot water for 2 minutes, then rinse
1/4 cup chopped green olives

1. Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt. 
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent. 
3. Press any water out of the eggplant, and pat dry on paper towels. 
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown. 
5. Add the tomato, vinegar, and sugar. 
6. Simmer for 5 to 7 minutes. 
7. Add the capers and olives and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another. 

Cajun Collards

Serves 4

6 strips thick-cut bacon, sliced into 1-inch pieces
1 medium sweet onion, diced
2 garlic cloves, minced
1 bunch collard greens, stems removed, sliced into 1 inch ribbons
1 tablespoon Cajun seasoning
2 cups chicken or vegetable broth
Salt and pepper
hot sauce for serving

1. In a large skillet, cook the bacon until crisp.  Add the onion and garlic, and saute until the onion is beginning to turn golden. 
2. Add the greens, Cajun seasoning, and broth.  Bring to a simmer and simmer, uncovered for 90 minutes, until the greens are tender.  Season with salt and pepper and serve with hot sauce and cornbread. 

Pluot Clafoutis

Serves 4 to 6

1/2 pound Emerald Pluots, pitted and cut into thin slices
5 large eggs
1 cup granulated sugar
1/2 teaspoon ground cardamom or cinnamon
1/2 teaspoon fine salt
1 cup all-purpose flour
2 cups whole milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Coat a 9×13-inch baking dish with non-stick cooking spray.
2. Put the pluots into the baking dish and arrange into a single layer; set aside.
3. Combine the eggs, sugar, cardamom, and salt in a large bowl and whisk until smooth and the sugar is dissolved.
4. Add the flour and whisk until just smooth. Add the milk, 3 tablespoons butter, and vanilla and whisk until just combined.
5. Slowly pour over the fruit (to prevent the fruit from floating) in the prepared baking dish.
6. Bake until set, puffed, and light golden-brown around the edges, about 40 to 50 minutes.
7. Place the baking dish on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Cut into squares, dust with powdered sugar if using, and serve warm.

Creamy Avocado Dressing

Makes about 2 cups

1 medium ripe avocado
1/2 cup packed fresh cilantro
1/4 cup vegetable oil
2 tablespoons lime juice
1 tablespoon water
1/2 teaspoon ground cumin
Salt and pepper

1. In a blender or food processor, combine all the ingredients, and puree. 
2. Cover and refrigerate for at least 2 hours before using on lettuce for salad, tossing with pasta for salad, or using as a drizzle over seafood or poultry. 

Passion Fruit Pudding

Serves 4 to 6

2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1 Tablespoon rum (optional)

1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt, and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg white mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puffs slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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