Farmers’ Market Box May 26th, 2022

This week’s local produce and featured farms:

• Sugar Snap Peas – Her Produce
• Spring Onions – Dacquisto Farms
• Cucumbers – JR Organics
• Carrots – Dacquisto Farms
• Moro Blood Orange – Bernard Ranches
• Rainbow Chard – McGrath Farms
• Purple Majesty Potatoes – Weiser Farms
• Romanesco Squash – JR Organics
• Red Beets – Tamai Farms

Farmer’s Choice

• Donut Peaches – Fair Hills Farms
• Brooks Cherries – Fair Hill Farms

Farmers’ Market Box Recipes:

Layered Spring Salad with Blood Orange Chipotle Ranch

Serves 6 to 8
 
One head romaine, washed, spun dry and chopped
2 cups sliced cucumbers
2 cups beets, cut into julienne
2 cups thinly sliced orange carrots
2 cups thinly sliced spring onions, using the white part only
2 cups thinly sliced Romanesco squash
2 cups mayonnaise (low fat OK)
1/2 cup sour cream or Greek Style yogurt
2 tablespoons honey
3 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
3 tablespoons blood orange juice
Grated zest of one orange
½ teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
Salt and pepper

1. Layer the vegetables in the order given, in a large salad bowl.
2. In a small mixing bowl, whisk together the remaining ingredients. Season with salt and pepper.
3. Pour the dressing over the salad, cover and refrigerate for at least 4 hours, or overnight.
4. When ready to serve, toss the salad, and serve.

Cucumber Panzanella Salad

Serves 6
 
1 pound cucumbers, scrubbed, seeded, and finely diced (about 4 cups)
4 cups diced stale bread
2 spring onions, finely chopped using the white and tender green parts
2 cups scrubbed, seeded finely diced summer squash, ends trimmed
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 squash, 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.

Beet and Blood Orange Salad

Serves 4
 
1 bunch red beets, tops removed, and scrubbed
One bunch arugula, washed, spun dry
1 cup finely chopped spring onion, using the white part only
4 blood oranges, peel and pith removed, and segmented
1/4 cup balsamic vinegar
1/4 cup blood orange juice
1/2 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets. Cut into 1/2-inch dice, or slice 1/2-inch thick.
3. Put the arugula in a salad bowl.
4. In a bowl, combine the beets and spring onion.
5. In another bowl, whisk together the vinegar, orange juice, and oil. Season with salt and pepper.
6. Pour some of the dressing over the beets and toss to coat.
7. Toss the arugula with some of the dressing and plate the arugula.
8. Tops with the beets and arrange some of the blood oranges on the plate. Drizzle with the rest of the dressing and serve.

Save the Greens

Serves 4
 
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a saute pan, heat the oil, saute the garlic until it is softened, but not browned.
2. Add the greens and saute until wilted.
3. Season with salt and pepper and serve warm or at room temperature.

Red Beet Chocolate 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. 

Glazed Carrots with Goat Cheese and Honey

Serves 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 bunch carrots peeled, and quartered, and cut into 1-inch lengths
3 garlic cloves crushed
1 thyme sprigs
1 rosemary sprig
1 bay leaves
1/8 teaspoon cumin seeds
1 tablespoons honey
1 tablespoons apple cider vinegar
1 cup chicken stock 
Salt and pepper
1/2 cup Italian parsley
2 tablespoons tarragon
1 garlic clove
1 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
6 ounces goat cheese, crumbled
Fleur de sel

1. In a large skillet, heat the oil and butter, add the carrots, garlic, thyme, rosemary, bay leaves, and cumin, saute for 3 to 4 minutes until the mixture is fragrant.
2. Add the honey, vinegar, and chicken broth, and bring to a boil. Simmer until most of the liquid evaporates and the carrots are crisp/tender, about 10 minutes. Season with salt and pepper.
3. While the carrots are braising, in a food processor, combine the parsley, tarragon, garlic, lemon zest and oil. It will form a paste.
4. Put the goat cheese into a bowl and combine with the parsley mixture. To serve, put the carrots into a serving bowl, and sprinkle with the goat cheese mixture and fleur sel.

Summer Squash Casserole

Serves 6

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped spring onion
6 cups Romanesco squash cut into 1 inch dice
One bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups whole or 2% milk
Two 3.5-ounce packages Boursin cheese, crumbled

1. Preheat the oven to 350°F coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a 12-inch skillet, over medium heat melts the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
3. Add the squash and cook another 3 minutes, stirring a few times. Stir in the chard, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
4. Add the flour, stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
5. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted.
6. Transfer to the prepared dish.
7. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.
8. Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving.

Pasta alla Nerano

Serves 4

If you watched the Stanley Tucci CNN series on Italy, this was what he called life changing pasta; I wouldn’t go that far, but it’s pretty darned delicious. 
 
1/2 inch extra virgin olive oil (see note below)
1 garlic clove, sliced
2 cups thinly sliced Romanesco squash (2 medium or 4 small)
1/2 cup grated Parmigiano Reggiano (the show used aged Provolone, which can be hard to find)
3 tablespoons unsalted butter
1/4 cup finely chopped basil
6 nests tagliatelle or 1/2-pound fettuccine cooked al dente, saving a bit of hot pasta water
salt and pepper

1. In a large skillet, heat 1/2-inch of extra virgin olive oil, add the garlic, and cook until the garlic is translucent, remove from the pan, add the squash, and fry until the squash is browned on both sides. You may have to do this in batches, remove the browned squash to a pasta bowl, and continue to cook until all the squash is fried.
2. Add 1/4 cup of cheese, the butter, and basil to the pasta bowl with the squash.
3. Add the hot pasta to the bowl, and toss to coat, adding some of the pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Roasted Smashed Purple Majesty Potatoes

Serves 4 to 6
 
1 pound purple majesty potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
One 11-ounce log of goat cheese
1/2 cup chopped mixed herbs—I’m fond of thyme, Italian parsley, oregano, basil, and chives

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Pour the oil, salt and pepper onto the baking sheet and set aside.
2. Put the potatoes into a Dutch oven with water to cover. Bring to a boil, and simmer for 15 minutes, until tender. Remove from the water and arrange on the baking sheet.
3. Using an oven mitt, press down on each potato, smashing it, brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
4. Cut the log of goat cheese into rounds, and dip into the mixed herbs. Place a round on each of the potatoes and bake an additional 15 minutes until the potatoes are crispy and the goat cheese has melted.
5. Serve hot.

Cold Sesame Noodle Salad with Sugar Snap Peas

Serves 6
 
1/2 pound linguine, cooked in boiling salted water 3 minutes short of al dente and drained
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 tablespoons soy sauce
2 teaspoons white miso
2 tablespoons rice vinegar
1 teaspoon brown sugar
1 cup sugar snap peas, strings removed, cut on the diagonal lengthwise
2 spring onions (white and tender green parts), thinly sliced on the diagonal
4 medium-size carrots, cut into matchsticks (about 2 cups)
2 tablespoons sesame seeds

1. Drain the pasta and set aside.
2. In a blender or food processor, process together the sesame oil, 1tablespoon of vegetable oil, garlic, ginger, soy sauce, butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar.
3. In a skillet heat the remaining oil, and saute the peas and carrots, until just wilted. Cool
4. Add the peas, carrots, onions and 1 tablespoon of the sesame seeds to the linguine. Pour over half of the dressing over the salad and toss to coat.
5. Do-Ahead: At this point, cover and refrigerate the salad and remaining dressing for at least 6 hours and up to 24 hours.
6. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 1 tablespoon of sesame seeds.

Rainbow Chard Frittata

Serves 4 to 6
 
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 leek, thinly sliced using the white and tender green parts
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 tablespoons water
Salt and pepper
6 ounces crumbled goat cheese

1. Preheat the oven to 350 degrees.
2. In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds.
3. Add the leek, and saute until the leek is wilted, about 3 minutes.
4. Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted.
5. In a mixing bowl, whisk together the eggs, water, salt, and pepper.
6. Pour over the chard mixture, making sure that the mixture is combined.
7. Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set.
8. Allow to rest for 5 minutes before cutting into wedges. The frittata can be served hot or at room temperature.
9. Cook’s note:  You can vary the cheeses here, or leave out the cheese, although fresh mozzarella is a nice choice, as well as Monterey Jack, or feta.

Prosciutto Wrapped Peach Bruschetta

Serves 4 to 6

For the Bruschetta
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Peaches
2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar

1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick.
3. Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side. 
4. Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar.

The Best Stone Fruit Cake on the Planet

Makes one 9-inch cake
This cake is one of the most requested recipes from the New York Times—they call it a torte. I have made it with all manner of stone fruits, this week use your peaches of cherries. The recipe is forgiving and turns out a delicious cake every time.
 
¾ cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
6 to 8 stone fruits, cut in half and pitted
Granulated sugar

1. Preheat oven to 350 degrees coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the prepared pan.
4. Arrange the fruit halves skin side up on top of the batter. Sprinkle lightly with sugar.
5. Bake 45 to 55 minutes, or up to 1 hour, depending on your oven.
6. Remove and cool completely before serving.

Duck Breast with Cherry Sauce

Serves 4
 
2 duck breasts, about 1 pound each
Salt
1/4 cup turbinado or raw sugar
1/2 cup red wine vinegar
1/2 cup red wine
1 cup chicken broth
1 tablespoon grated fresh ginger
 Pinch of cayenne
 Kosher salt
2 tablespoons butter
1/2 pound ripe cherries, pitted and left whole
2 teaspoons granulated sugar
1 tablespoon kirsch or Cognac

1. Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast.
2. With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. Season generously on both sides with salt.
3. Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy.
4. Add red wine and chicken broth and simmer until the sauce coats spoon, about 5 minutes.
5. Stir in the ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
6. Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter covered, for 8 to 10 minutes.
7. To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
8. Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.

Cherry Amaretto French Toast

Serves 6 to 8
 
4 cups pitted sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
Two 8-ounce containers mascarpone
2 tablespoons Amaretto di Saronno
2 tablespoons sugar
8 large eggs
1 1/2 cups heavy cream
1/2 cups sugar
2 tablespoons Amaretto di Saronno
1 teaspoon ground cinnamon
One 8-ounce loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced
1/2 cup sliced almonds for garnish
1/4 cup unsalted butter
cinnamon sugar for garnish

1. Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
2. In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
3. In another bowl stir together the mascarpone, Amaretto, and sugar.
4. Spread over the cherries in the pan.
5. In another bowl, whisk together the eggs, heavy cream, sugar, and cinnamon.
6. Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
7. I was able to do 2 layers. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate at least 8 hours, or up to 36 hours.
8. Remove the casserole dish from the refrigerator 30 minutes before baking.
9. Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.

Cherry Clafoutis

Serves 6
 
3 cups pitted cherries
3 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
Pinch freshly grated nutmeg
1 tsp. vanilla paste or extract
1/4 cup heavy cream
1/2 cup whole milk
3 Tbs. unsalted butter, melted
1/4 cup sliced almonds

1. Heat the oven to 350°F. coat a 9-inch cake or pie pan with nonstick cooking spray.
2. Put the cherries in the prepared cake pan.
3. In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved.
4. Sprinkle the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth, adding the butter.
5. Pour the batter over the fruit, sprinkle the almonds on top and bake until evenly puffed and brown about 40 minutes. Serve warm.

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