Farmers’ Market Box August 18th, 2022

This week’s local produce and featured farms:

• Elephant Heart Plums – Penryn Orchards
• Zucchini Squash – Dacquisto Family Farms
• White Corn – Black Sheep Produce
• Rainbow Carrots – The Garden Of…
• Poblano Peppers – Tutti Frutti Farms
• Japanese Eggplant – Dacquisto Family Farms
• Kosui Pears – Penryn Orchards
• Green Chard – McGrath Farms

Farmer’s Choice

• Passionfruit – Good Hill Farms
• Celebrity Tomatoes – Good Hill Farms

Farmers’ Market Box Recipes:

Bruschetta with Whipped Ricotta, Elephant Heart Plums and Balsamic Drizzle

This bruschetta can be made with any stone fruit, think peaches, nectarines, peacotums, cherries. You can mix in fresh chopped tomatoes with the fruit, too.

Serves 4 to 6

For the Bruschetta

One baguette, sliced 1/2-inch thick
Olive oil
Flaky sea salt

1. Preheat the oven to 350 degrees and line 2 baking sheets with aluminum foil, parchment, or silicone.
2. Brush the bread with oil, and sprinkle with salt.  Bake for 10 minutes, until the bread is toasted. 
3. The bruschetta can be cooled and stored in zip-lock bags for 2 days.

For the Topping

1 cup whole milk ricotta
1 teaspoon garlic salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
3 Elephant heart plums, chopped
1/2 cup aged balsamic vinegar
6 strips bacon, cooked crisp and crumbled (optional—see cook’s note)

1. In a bowl, whisk together the ricotta, garlic salt, basil, and oregano. 
2. When ready to serve, spread the mixture onto the bruschetta.
3. Top with some of the plums, bacon, and drizzle with balsamic vinegar. 
4. Cook’s Note: The original recipe for this calls for guanciale or pancetta, but both can be hard to find.  They add a lovely salty note to the bruschetta, but it’s totally optional. 

Elephant Heart Plum Tart Tatin

Serves 4 to 6

1/4 cup unsalted butter
1 pound Elephant heart plums, halved and pitted
1 teaspoon ground cinnamon
1/2 cup maple syrup
1 piece frozen puff pastry, defrosted and kept cold
vanilla ice cream for serving

1. Preheat the oven to 400 degrees.
2. Put a medium non-stick ovenproof frying pan over medium heat. Melt the butter add the cinnamon and maple syrup and stir to blend.  Put the plums into the pan, cut side down, and cook for 3 to 5 minutes, until the plums start to become tender. 
3. Roll out the pastry to a 12-inch circle, and put the pastry over the plums, using a wooden spoon to push it into the edges of the pan.
4. Bake 16 to 20 minutes, or until the puff pastry is golden and puffed up.
5. Remove from the oven, let rest for 5 minutes, place a serving platter that is 12-inch bigger than the frying pan, using oven mitts, carefully turn the pan over onto the plate. 
6. Let the tart rest another 10 minutes and serve with vanilla ice cream. 

Grilled Steak Salad with Plums and Gorgonzola

Serves 4

1/2 cup extra virgin olive oil, divided
1 tablespoons soy sauce
1 lb. skirt or flank steak, trimmed and cut into 2 or 3 pieces
salt and freshly ground black pepper
2 tablespoons sherry vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 garlic clove, minced
3 elephant heart plums sliced into thin wedges
6 ounces field greens
1/4 cup red onion, thinly sliced
2/3 cup crumbled gorgonzola cheese

1. Preheat a grill pan over medium-high heat or prepare a medium-high (400°F to 475°F) gas or charcoal-grill fire.
2. Combine 2 tablespoons olive oil and the soy sauce in a small dish; rub over the steak.
3. Season the steak with salt and pepper. Grill, flipping once, until medium rare (130°F to 135°F), about 5 minutes total. Transfer to a cutting board.
4. In a large bowl, whisk the vinegar, maple syrup, mustard, garlic, season with salt and pepper.   
5. Slowly whisk in the remaining oil.
6. Add the plums and toss well. Using a slotted spoon, transfer the plums to a bowl.
7. Add the greens and onion to the dressing and toss well. arrange on a serving platter. Slice the steak thinly across the grain. Arrange the steak and plums over the greens, and top with the cheese.

Poblano Corn Chowder

Serves 6 to 8

1/4 cup unsalted butter
1 cup finely chopped red onion
1/2 cup finely chopped poblano, seeded and cored
1/2 cup finely chopped carrot
1/2 cup finely chopped zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chopped fresh oregano
salt and ground black pepper
3 tablespoons all-purpose flour
1/2 cup chopped cherry or grape tomatoes (if you have garden tomatoes, use those, if making this in the winter, use cherry or grape tomatoes since they are pretty reliable in the off season)
2 cups vegetable or chicken broth
1-1/2 cups whole milk
2 cup diced Yukon gold potato
2 cups fresh corn kernels cut from the cob, save the corn cobs
1 tablespoon fresh lime juice
Cholula to taste

1. In a large Dutch oven melt the butter, add the onion, poblano, carrot, celery, coriander, cumin, thyme, salt, and pepper.  Cook, stirring occasionally, until the onion is translucent, about 6 minutes.
2. Sprinkle the flour over the vegetables, and cook, stirring constantly, for 2 to 3 minutes.
3. Stir in the tomatoes, then add the broth and milk.
4. Add the potatoes and corn, and corn cobs.  Bring to a simmer over medium-low heat. Cover, reduce to a low simmer, and cook, stirring occasionally, until the potato is tender, about 15 minutes. Remove the corn cobs, add the lime juice and season with Cholula, salt, and pepper. 

Poblano Rice

Serves 6

1/4 cup olive oil
2 poblano peppers, stemmed, seeded, and coarsely chopped
1/2 cup finely chopped onion
2 garlic cloves, minced
1 cup packed fresh cilantro; tough stems removed
3 cups chicken broth
Salt and pepper
1-1/2 cups basmati rice

1. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add poblanos, onion, and garlic, and season to taste with salt. Cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 5 minutes. Let cool slightly, then transfer to a blender. Add the cilantro, and broth, and blend until smooth.
2. In the same frying pan, heat the remaining 2 tablespoons oil over medium heat. Add rice and toast, stirring frequently, until the grains go from translucent to opaque, about 4 minutes. Add the pepper puree. Stir to combine and bring to a boil. Reduce heat to low, cover tightly, and cook until the rice is tender, about 30 minutes.

Cheesy Chicken and Poblano Casserole

Serves 4 to 6

1/4 cup extra virgin olive oil
1 cup finely chopped poblano chiles, seeded and cored
2 medium tomatoes, chopped
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon ground cumin
3 tablespoons all-purpose flour
2 cups chicken or vegetable broth
Salt and pepper or a few drops Cholula or Tabasco
2 cups shredded cooked chicken,
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar
1/4 cup chopped fresh cilantro or Italian parsley

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, heat the oil, add the chilies, tomatoes, onion, garlic, oregano, and cumin, sautéing for 3 to 5 minutes until the onion is translucent. 
3. Add the flour to the skillet and cook for 2 to 3 minutes.
4. Gradually add the broth and cook until the mixture comes back to a boil. 
5. Season with salt and pepper.
6. Add the chicken, rice and 1/2 of the cheese to the sauce.  Transfer to the baking dish, and sprinkle with the remaining cheese.  Bake for 25 to 30 minutes until the casserole is bubbling and the cheese is golden brown. Allow the casserole to rest for 5 minutes, sprinkle with the cilantro and serve.  
7. Cook’s Note: Any leftovers will freeze well.  Sub in your favorite cheese(s). For example, Pepper Jack if you need more heat.

Corn and Zucchini Sauté with Basil

Serves 4

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped shallot
3 zucchini, ends trimmed, cut into 1/2-inch dice
2 ears white corn, cut from the cob
Salt and pepper
1/4 cup thinly sliced basil

1. In a large skillet, heat the butter and oil, add the shallot and sauté for 2 to 3 minutes to soften.  Add the zucchini, sauté until the zucchini begins to color.  Add the corn and toss the mixture together until it is heated through. 
2. Season well with salt and pepper, add the basil, and toss to combine.  This is delicious with any grilled entrée. 

Grilled Ratatouille Pasta Salad

Serves 6

2 medium zucchini, ends trimmed, halved lengthwise
2 Japanese eggplants, stem removed, cut into 1″ wedges
1 cup extra-virgin olive oil, divided
Salt, freshly ground black pepper
1 pound penne, cavatappi, or mostaccioli, cooked 2 minutes short of al dente
1/2 cup finely chopped red onion
1 cup quartered cherry tomatoes
8 ounces boccacini (tiny fresh mozzarella) drained, halved
1/4 cup white balsamic or white wine vinegar
1 tablespoons finely chopped thyme leaves
1 cup packed basil leaves, thinly sliced

1. Prepare a grill for medium heat or pre-heat a grill pan.
2. In a bowl, toss the zucchini and eggplant with 1/4 cup of oil, and season with salt and pepper. 
3. Grill, turning often, until tender, and charred all over, 8–12 minutes. Cool on a cutting board. 
4. Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add onion, tomato, cheese, vinegar, thyme, and 1½ tsp. salt, ½ tsp. pepper, and remaining oil and mix to combine.
5. Add the pasta to the bowl and toss to coat, then garnish with the basil. 

Poblano Zucchini Bites

Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 poblano chili, cored, and seeds removed, finely chopped
3 cups shredded zucchini
Salt and pepper
6 large eggs
3 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese

1. Preheat the oven to 350 degrees.  Coat the inside of 12 muffin tins with non-stick cooking spray. 
2. In a large skillet, heat the butter and oil, add the garlic onion and poblano. Sauté for 3 to 5 minutes, until the vegetables begin to soften. 
3. Add the zucchini, sauté for 2 to 3 minutes, season with salt and pepper.
4. Transfer the mixture to a mixing bowl.
5. Add the eggs and the cheddar cheese.
6. Transfer the mixture to the prepared tins and sprinkle with the Monterey Jack cheese.
7. Bake for 20 to 25 minutes, until golden brown and a skewer inserted into the middle comes out clean. 
8. Allow the bites to rest for 10 minutes before serving. 

Spicy Chinese Eggplant and Ground Pork

Serves 4

2 Japanese 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 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 Japanese Eggplant Bacon

1/2 pound Japanese 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.

Miso Glazed Eggplant

Serves 4

3 tablespoons miso paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
1 pound Japanese eggplant, stem ends removed, and quartered lengthwise
2 tablespoons toasted sesame seeds

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, whisk together the miso, brown sugar, vinegar, soy, garlic, and ginger.
3. Add the eggplant to the bowl and stir to coat.
4. Spread the eggplant and any excess marinade onto the baking sheet and roast for 10 to 12 minutes, until the eggplant is golden brown and tender.
5. Remove from the oven, transfer to a serving bowl, and sprinkle with sesame seeds. Serve warm or at room temperature.

Farro with Rainbow Chard

Serves 4

1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
Pinch red pepper
One bunch chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts

1. Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes.  Drain thoroughly put into a bowl and set aside.
2. In a large skillet, heat the oil, add the garlic, onion, and red pepper, sauté until the onion begins to soften.
3. Add the chard and toss until the chard wilts. Season with salt and pepper.
4. Add the chard to the farro and toss to combine.
5. Add the Parmigiano and toss again.
6. Garnish the farro with the pine nuts.

Sicilian Greens

Serves 4

This dish is equally delicious when using kale, or collards.

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 Swiss 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

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

Roasted Rainbow Carrots

Serves 4

One bunch rainbow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. 
2. Arrange the carrots on the baking sheet in an even layer.
3. In a bowl, whisk together the oil, honey, cumin, salt, and pepper. 
4. Pour the mixture over the carrots and stir to coat the carrots. 
5. Roast for 7 to 10 minutes, turning once, until the carrots are tender.  Serve warm. 
6. The carrots tops make a delicious pesto to serve on top. 

Grilled Asian Pear, Arugula and Blue Cheese Sandwich

Serves 4

Unsalted butter, softened
8 slices sourdough or French bread 1/2-inch thick
1 cup gorgonzola cheese, softened
1/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
2 Asian pears, cored, and sliced 1/4-inch thick
1 bunch arugula, washed, spun dry and chopped

1. Preheat a griddle or grill pan.  Spread butter onto slices of bread. 
2. In a small bowl, combine the cheese, cream cheese, and Worcestershire. 
3. Spread the cheese mixture onto the unbuttered side of the bread. 
4. Top with pear slices and some of the arugula. 
5. Top with another slice of bread, butter side up.
6. Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich. 
7. Cut the sandwiches in half and serve.

Slow Cooker 5-Spice Asian Pears

Serves 6

These pears are a simple dessert or can be used to surround a pork or poultry roast as a garnish.

1/4 cup unsalted butter, melted
3/4 cup firmly packed light brown sugar
1/4 cup dry sherry
1/2 teaspoon 5 spice powder
1/2 cup pear nectar
4 firm Asian pears, peeled, cored, and cut in half

1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
2. Add the pears to the slow cooker, turning them in the liquid to coat them.  Cover and cook on high for 2 ½ hours until tender.  Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears.  Serve warm or chilled.
3. The syrup from the pears is delicious over vanilla ice cream, or plain pound cake. 

Stuffed Tomatoes

Serves 4

2 cups fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 pound celebrity tomatoes, cut in half horizontally
Salt and pepper
Water

1. In a bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic. 
2. Film the bottom of a large skillet with some of the oil, and place the tomatoes cut side up.  Season liberally with salt and pepper.
3. Mound the breadcrumb mixture onto the cut side of the tomatoes, and drizzle with the remaining oil. 
4. Cook over medium high heat, until the tomatoes begin to sizzle a bit, maybe 3 to 5 minutes.  Add 1/4 cup of water to the skillet, cover and simmer gently on medium heat for 20 minutes.
5. Remove the cover, and ladle some of the juices over the breadcrumbs, turn up the heat to medium high and cook another 10 minutes, until the tomatoes are soft and tender. 
6. Serve the tomatoes warm or at room temperature.

Celebrity Caprese Salad

Serves 4 to 6

1 pound celebrity tomatoes, cored and sliced 1/2-inch thick
1/2 pound fresh mozzarella, sliced
Salt and pepper
1 cup packed basil leaves
1/2 to 3/4 cup extra virgin olive oil

1. On a serving platter, alternate the tomato and mozzarella slices.  Season with salt and pepper.
2. Tuck a leaf of basil between the tomatoes and mozzarella.  Thinly slice the rest of the basil, and scatter over the platter. 
3. Liberally drizzle the oil over the tomatoes and cheese.  Serve at room temperature. 

Celebrity Panzanella

Serves 4 to 6

4 cups cubed stale Italian or French bread
1 pound celebrity tomatoes, cored, and diced
2 cucumbers, peeled, and diced
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and pepper
1/2 cup thinly sliced basil

1. In a large bowl, combine the bread, tomatoes, cucumbers, and red onion.
2. In a small bowl, whisk together the garlic chives, oil, and vinegar.  Season with salt and pepper.
3. Pour over the salad and toss to coat.  Add the basil and toss again. 
4. This salad should not be refrigerated, it should be left at room temperature for about an hour before serving to let the flavors meld. 

Panna Cotta with Passion Fruit Sauce

Serves 6

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passionfruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours. 
7. Cut the passion fruits in half and scoop out the pulp.  Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp. 

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
1Tablespoon 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 whites 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 puff 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
Follow me on Facebook (professional page) Twitter, and Pinterest