Farmers’ Market Box June 30th, 2022

June 29, 2022 Ashley Lappies 0 Comments

This week’s local produce and featured farms:

Leeks – Tutti Fruit Farms
Rainbow Chard – Tamai Farms
Gold Nugget Tangerines – Rancho Del Sol
Mixed Summer Squash – Fresno Evergreen
Turnips – JR Organics
Masquerade Potatoes – Weiser Family Farms
Carrots – JR Organics
Assorted Lettuce – Paradise Found

Farmer’s Choice

Italian Peppers – Fresno Evergreen
Mixed Cherry Tomatoes – Dacquisto Farms

Farmers’ Market Box Recipes:

Farro Salad with Roasted Leeks and Carrots

Serves 6

1 1/2 tablespoon olive oil
2 medium carrots, ends trimmed, peeled, and cut into thin slices on the diagonal
1 large leek, white and green sections only, thinly sliced
1 1/2 tablespoon lemon juice
Salt and freshly ground black pepper
1 ½ cups pearlized farro
2 1/2 tablespoons fresh mint, chopped
1/2 cup parsley, chopped
2 tablespoons minced chives
1 scallion, finely chopped, white and green sections
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
Fresh mint leaves for garnish

Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment paper. Gently toss the carrots, leeks, oil, lemon juice, salt, and pepper, arrange in one layer and roast for 20 minutes. The carrots should be just tender, and the leek will turn golden brown.
Remove from the oven.
Meanwhile, 4 quarts of salted water to boil. Add the farro and cook, stirring, for about 18 minutes. Skim off any foam that forms at the top. The farro is done when it is just soft, but still feels chewy, but is not undercooked. Drain and place on a serving plate or bowl.
Immediately, while still hot, toss the farro with the herbs, scallions, oil, lemon juice and add salt and pepper to taste. Add the roasted carrots and leeks and any oil or juices from the bottom of the pan and gently toss. Garnish with mint leaves and serve at room temperature.

Bacon and Leek Bread Pudding

Serves 6

1 pound day-old French or Italian bread, cut into 3/4-inch cubes (8 loosely packed cups)
2 tablespoons olive oil
3 leeks white and light green parts only, cleaned and thinly sliced into half moons
12 slices thick cut bacon, diced
12 large eggs
3 cups whole milk
2 teaspoons Dijon mustard
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
3 cups grated fontina cheese (about 8 ounces)

Coat a 9×13-inch baking dish nonstick cooking spray. Place the cubed bread in the baking dish in an even layer; set aside.
Heat the oil in a large skillet over medium heat until shimmering. Add the leeks and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a small bowl.
Add the bacon to the skillet and sauté until the fat is almost all rendered out and it begins to get crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
Whisk the eggs, milk, mustard, thyme, remaining 1/2 teaspoon salt, and pepper together in a large bowl.
Spread the bacon over the bread cubes, followed by the leeks. Sprinkle the fontina on top, then pour the egg mixture over the entire thing. Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture.
Cover and refrigerate overnight or if baking immediately, let the casserole rest on the counter while you preheat the oven.
Preheat to 350°F. Bake uncovered until the edges are bubbling and the top begins to brown, 50 to 65 minutes. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean, the custard is baked through. (Cover with aluminum foil near the end of baking if the top is already browned.) Let cool for 5 minutes before serving.

Summer Squash Soup

Serves 6

3 tablespoons olive oil
1 pound summer squash, sliced into 1/2-inch thick pieces
1 leek, thinly sliced, using the white and tender green parts
1 teaspoon cumin seeds
1 teaspoon curry powder
4 cloves garlic, peeled and thinly sliced
3 to 4 cups vegetable broth (depending on desired thickness)
Salt and pepper

In a Dutch oven, heat the oil over medium heat. Add the cumin seeds and cook, stirring often, until just fragrant. Add the garlic and leek and cook until translucent, about 5 minutes. Add sliced squash and cook until just softened, about 10 minutes.
Add curry powder and broth and bring to a boil.
Lower heat and simmer about 15 minutes.
Remove from heat and, puree using an immersion blender.
Ladle into soup bowls to serve.

Summer Squash Shakshuka

Serves 4

1 pound summer squash (zucchini, yellow squash, pattypan, etc.)
1 tablespoon salt, plus more for sprinkling
¼ cup extra virgin olive oil
2 leeks, thinly sliced using the white and tender green parts
2 cloves garlic, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1 cup chopped cherry tomatoes
4 ounces soft goat cheese
1/4 cup loosely packed chiffonade of basil, plus more for garnish
4 large eggs
Freshly ground black pepper

Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes.
Preheat the oven to 375°F. In an oven-safe skillet, warm 2 tablespoons olive oil over medium heat. Add the leeks, garlic, and paprika and cook, stirring, until just tender and fragrant.
Squeeze as much liquid as possible from the squash with your hands and add it to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Remove the skillet from heat and stir in goat cheese and basil.
Smooth the mixture evenly in the skillet and make four wells using the back of a spoon.
Pour 1/2 teaspoon olive oil in each well.
One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg.
Bake until egg whites are set, and yolks are still soft, about 10 minutes.
Garnish with basil and serve with crusty bread.

Turnips with Balsamic Glaze

Serves 4

1 pound turnips peeled and cut into 3/4-inch cubes
4 shallots, peeled and sliced
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
Salt and pepper
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
½ cup vegetable or chicken broth
6 slices bacon, cut into 1/4-inch strips and cooked until crisp

Preheat oven to 400 degrees.
Toss turnips, shallots, syrup, vinegar, rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch baking dish.
Pour broth over vegetables, cover with foil, and roast until turnips begin to soften, about 25 minutes.
Remove foil and continue to roast, tossing occasionally, until turnips are tender and spotty brown, and liquid is reduced to thick glaze, 25 to 30 minutes. Add bacon and cubed butter and toss. Adjust seasonings and serve.

Swiss Chard “Lasagna”

Serves 6
This is a great way to use up the stalks from Swiss chard.

1 bunch Swiss Chard, stalks cut, washed, and spun dry
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese Parmigiano Reggiano
1 cup grated Pecorino Romano
1/4 pound Prosciutto di Parma, finely chopped
1/4 cup chopped parsley
salt and pepper

Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature.
Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and saute until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.
Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.

Sicilian Greens

Serves 4

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
Add the collards, saute until the collards are just wilted.
Add the broth, and simmer until the broth has evaporated.
Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4 to 6

¾ cup maple syrup
¼ cup tangerine juice
2 tablespoons molasses, light or mild
2 tablespoons bourbon
2 small, minced chipotle chiles in adobo sauce, plus 2 teaspoons adobo sauce
¼ cup cornstarch
2 tablespoons brown sugar
1 tablespoon salt
2 teaspoons ground black pepper
Two 1 ½ pound pork tenderloins, trimmed
2 tablespoons vegetable oil

Preheat oven to 375 degrees. Stir ½ cup maple syrup tangerine juice molasses, bourbon, and chiles together in 2-cup liquid measure; set aside.
Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.
While tenderloins rest, stir remaining ¼ cup maple syrup into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra glaze at table.

Sunshine Carrot Cake with Tangerine Frosting

Makes one 13-by-9-inch baking dish, or two 9-inch baking dishes for a layer cake, about 24 cupcakes.

For the Cake

Serves 6 to 8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
1 cup chopped tangerine segments
1/4 cup tangerine juice
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, tangerines, 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.
Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes.

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one tangerine
1 teaspoon vanilla paste or extract
Tangerine juice as needed

Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
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.

Caesar Potato Salad

Serves 4 to 6

1 pound masquerade potatoes, scrubbed
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
2 rib celery, finely chopped
¼ cup finely chopped chives
Salt and pepper
1 ½ teaspoons lemon juice

Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes (depending on their size) until tender. Drain and cool completely.
While the potatoes are cooling make the dressing, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper until smooth.
Cover and refrigerate.
When the potatoes are cold, cut them into bite sized pieces, and place them in a salad bowl. Add the celery and chives, sprinkle with the lemon juice and season with salt and pepper.
Toss the potatoes with some of the dressing and toss to coat. Cover and refrigerate the salad and dressing for at least 4 hours. Before serving, toss the salad with a bit more dressing if needed.
Cook’s Note: Sometimes the potatoes will soak up the dressing, and the salad will be dry, it’s always a good idea to re-toss the salad before serving.

Pizza Pie Potatoes

Serves 6

1 pound masquerade potatoes, scrubbed
1/2 cup extra virgin olive oil or garlic oil
3 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 1/2 cups chopped cherry tomatoes
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until almost tender.
Remove from the water and cool slightly.
Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
Thinly slice the potatoes and lay them into the baking dish.
In a bowl, combine the oil, garlic, oregano, salt, and pepper.
Drizzle some of the garlic oil over the potatoes.
Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
Bake for 30 to 40 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
Allow to rest for 5 minutes before serving.

Lettuce Salad with Blue Cheese Dressing

Serves 4

Assorted lettuces, washed, spun dry and chopped
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 1/4 cups crumbled blue cheese
6 strips bacon, cooked crisp and crumbled

Put the lettuce into a salad bowl. In another bowl, whisk together the mayonnaise, sour cream, red wine vinegar, lemon juice, Worcestershire, Dijon, pepper, and blue cheese.
Toss the lettuce with the dressing and garnish with bacon crumbles.

Sauteed Italian Long Peppers and Leeks

Serves 4 to 6

This is a terrific side to serve over grilled meats, seafood, or poultry. It’s also great on sandwiches, tucked into buns with sausages and burgers. This mixture is also delicious served on crostini garnished with goat cheese, or shaved Parmigiano.

3 tablespoons extra virgin olive oil
2 leeks, thinly sliced using the white and tender green parts
½ pound Italian long peppers, cored, and thinly sliced
Salt and pepper
¼ cup aged balsamic vinegar
¼ cup finely chopped Italian parsley

In a large skillet, heat the oil, add the leeks and peppers, and saute for 7 to 10 minutes until the peppers are tender.
Season with salt and pepper. Drizzle with the vinegar and parsley and toss to coat. Serve warm or at room temperature.

Mediterranean Beans and Peppers

Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 leeks, thinly sliced, using the white and tender green parts
1/2 pound Italian peppers, stem end and cored, thinly sliced
1/2 pound green beans, ends trimmed, and cut into 1-inch pieces
2 cups chopped cherry tomatoes
Salt and pepper
2 tablespoons finely chopped mint
1/2 cup crumbled Feta cheese

In a large skillet, heat the oil, saute the garlic and leeks for 2 to 3 minutes, until the leeks are softened. Add the peppers and beans and toss to coat in the oil.
Add the tomatoes, season with salt and pepper and simmer until peppers and beans are tender. Stir in the mint and sprinkle the dish with feta cheese. This is delicious served warm or at room temperature.

Tagliatelle with Quick Fresh Tomato Sauce

Serves 4 to 6

2 tablespoons extra virgin olive oil
2 cups cherry tomatoes, quartered
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely sliced basil leaves
Basil leaves for garnish
Freshly grated Pecorino Romano or Parmigiano Reggiano
One pound fresh Tagliatelle or other wide flat pasta such as fettucine, cooked two minutes short of al dente
1/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese for garnish

In a large skillet, heat the oil, and add the tomatoes, sautéing over medium high heat, until the tomatoes begin to give off some liquid.
Season with salt, pepper, and add the sliced basil leaves.
Simmer for about 3 minutes, then toss in the pasta, stirring until the pasta is coated with the sauce.
Serve the pasta garnished with grated cheese and basil leaves.

Not Your Nonna’s Panzanella

Serves 4 to 6

8 cups stale Italian bread, cubed
1 pound cherry tomatoes, halved
1 cup pitted green olives
¼ cup capers, drained and chopped
3 ribs celery, finely chopped
½ cup finely chopped red onion
8 ounces small fresh mozzarella, cut into quarters
¾ cup extra virgin olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
2 tablespoons finely chopped basil
1 teaspoon finely chopped oregano
Salt and pepper

In a large salad bowl, combine the bred, tomatoes, green olives, capers, celery, onion, and mozzarella.
In a small mixing bowl, whisk the oil, vinegar, garlic, basil, and oregano together. Season with salt and pepper. Pour the dressing over the salad and toss to combine. Serve the salad at room temperature.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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