Farmer’s Market Box August 31st, 2023

This week’s local produce and featured farms:

• Flavor King Pluots – Frog Hollow Farm
• Rainbow Bunch Carrots – The Garden Of
• Spring Onions – Schaner Farms
• Salanova Lettuce – The Garden Of
• Mix Heirloom Tomatoes – Heritage Family Farms
• Bi Color Corn – Dacquisto Family Farms
• Ananas Melon – Munak Ranch
• Summer Squash Variety – Sage Mountain Farms
• Hosui Asian Pears – Frog Hollow Farm
• Sweet Mix Bell Peppers – Sage Mountain Farms

Farmers’ Market Box Recipes

Pluot and Onion Jam

Makes 2 cups

This jam is delicious served on a cheese board with salty cheeses.  

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
One bunch spring onions, finely chopped, using the white and tender green parts
2 teaspoons finely chopped thyme
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper.
2 pluots, pitted, and chopped.
1/4 cup aged balsamic vinegar.
Salt and pepper

1. In a large skillet, heat the butter, and oil add the onions and thyme, and saute until the onions begin to turn translucent.  Add the sugar, salt, and pepper.  Cook until the onions are caramelized.
2. Add the pluots, and continue to cook, until the mixture is jam-like.  
3. Add the vinegar, stir to blend.  Cool, cover and refrigerate for up to 1 month. 

Pluot and Prosciutto Flatbread

Serves 4 to 6

1 large flatbread, or 2 naans
1 tbsp olive oil
8 oz fresh mozzarella, sliced.
1 pluot, pit removed and sliced.
2 slices of prosciutto, ripped into small pieces.
hot honey to taste
2-3 basil leaves, cut into ribbons.

1. Preheat the oven to 400 degrees, place the flatbread on a baking sheet. Drizzle the flatbread with olive oil, and top with mozzarella, pluot slices and prosciutto.
2. Bake for 10 to 12 minutes.
3. Drizzle with desired amount of hot honey and top with basil before cutting and serving. 

Roasted Rainbow Carrots with Carrot Top Pesto

Serves 4

1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces.
1/4 cup extra virgin olive oil.
Salt and pepper
2 tablespoons honey
1 teaspoon ground cumin

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
2. In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin. 
3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time. 
4. When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto. Serve warm. 

Carrot Top Pesto

Makes about 3 cups

2 cups chopped carrot tops, washed, and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, and almonds.  Pulse on and off to break up the garlic and nuts. 
2. With the machine running, pour in the oil, and process until smooth. 
3. Season with salt and pepper.  Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta. 

Street Corn Pasta Salad

Serves 6

For the Dressing
1 cup sour cream or Greek Style Yogurt
1/2 cup mayonnaise
1/4 cup fresh lime juice
1 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground black pepper

1. In a small bowl, whisk together the ingredients, cover and refrigerate.

For the Salad
I pound elbow pasta, cooked 2 minutes short of al dente.
1 cup Bi-color or white corn, cut from the cob.
1 cup finely chopped sweet peppers. 
1 cup diced mixed summer squash.
1/2 cup finely chopped torpedo onion, using the white and tender green parts.
1 1/2 cups crumbled cotija cheese.
1/2 cup finely chopped cilantro or Italian parsley.
Salt and pepper

1. In a large bowl, combine the semi-cooled pasta, corn, peppers, squash, onion, cheese, and cilantro.
2. Toss with the dressing, and taste for seasoning, adjusting with salt and pepper. Cover and refrigerate for at least 2 hours or overnight. Remove from the refrigerator 1 hour before serving.

Roasted Summer Squash with Lemon and Feta

Serves 4 to 6

1-pound mixed summer squash
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup very finely chopped mint, plus more for garnish
Salt and pepper
1 cup crumbled Feta cheese (more or less to taste).

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
3. In a mixing bowl, combine the olive oil, lemon juice, mint, salt, and pepper.
4. Toss the squash with the marinade and let sit at room temperature for 20 minutes.
5. Arrange squash on baking sheet in a single layer.
6. Roast the squash for 30 minutes, turning halfway through the cooking time.
7. Transfer the squash to a serving dish, and sprinkle with the Feta and any excess mint.

Summer Vegetable Gratin

Serves 6

For the Topping
1/2 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons finely chopped fresh Italian parsley 
2 teaspoons finely chopped fresh thyme leaves.

In a bowl, combine the ingredients, and set aside.  

For the Gratin and Assembly
4 medium summer squash 
3 to 4 tomatoes
1/4 cup olive oil, divided.
1/2 teaspoons salt, divided.
1/4 teaspoon freshly ground black pepper.
2 torpedo onions thinly sliced.
3 sweet peppers halved and thinly sliced.
3 cloves garlic, minced.

1. Preheat the oven to 375°F. Lightly coat an 8×8-inch baking dish with oil; set aside.
2. Use a mandoline or a very sharp knife to cut the squash, and tomatoes crosswise into 1/4-inch slices. Place in a large bowl, add 2 tablespoons of the oil, 1 teaspoon of salt, and the pepper. Toss to combine; set aside.
3. Heat the remaining 2 tablespoons oil in a large frying pan over medium heat until shimmering. Add the onions, pepper, and remaining 1/4 teaspoon of salt.
4. Cook, stirring occasionally, until the onions are tender and lightly browned, 10 to 12 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
5. Transfer the onion mixture to the baking dish and spread into an even layer. Place the zucchini, squash, and tomato slices on the onions, arranging them on their sides and alternating the slices as you go. Sprinkle the breadcrumb mixture over the top. Cover tightly with aluminum foil.
6. Bake for 30 minutes. Uncover and bake until the vegetables are tender, and the edges and topping are browned, 15 to 20 minutes more. Allow the gratin to rest for 10 minutes before serving.

Pasta Carbonara with Summer Squash

Serves 6

1/4 cup extra virgin olive oil.
1 garlic clove, minced.
1/2-pound summer squash, ends trimmed and cut into 1/2-inch dice.
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish.
1/4 cup freshly ground black pepper.
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set it aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Bruschetta with Sweet Peppers

Serves 4

For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves

1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub it with the garlic clove. Allow it to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

For the Peppers and Assembly
3 tablespoons extra virgin olive oil
1/2-pound sweet mixed peppers
2 garlic cloves, sliced
1 cup thinly sliced torpedo onions
1/4 cup finely chopped Italian parsley
Salt and pepper
Whole milk ricotta cheese (about 1/2 cup)
Aged balsamic vinegar

1. Slice the peppers in half lengthwise, keeping the seeds.
2. Heat olive oil in a large frying pan over medium-low heat. Add peppers to the frying pan. Cook 6-8 minutes, stirring often, until slightly wilted and blistered. Remove from the heat.
3. Add the garlic, onion, and parsley to the peppers and stir. Season with salt and pepper.
4. Spread the bruschetta with some ricotta. Top with peppers, and drizzle with balsamic vinegar.

BLT Salad

Serves 4 to 6

One head Salanova, washed and spun dry
2 -3 heirloom tomatoes, cored, and sliced ½-inch thick
Salt and pepper
1 cup mayonnaise
1 garlic clove, minced.
1 teaspoon lemon juice
1 teaspoon Dijon mustard
8 strips thick cut bacon, cooked crisp and crumbled.

1. Arrange the lettuce on a serving platter, and cover with the sliced tomatoes.  Season with salt and pepper.
2. In a bowl, whisk together the mayonnaise, garlic, lemon juice, mustard, and chives. 
3. Drizzle over the tomatoes, and sprinkle with the bacon crumbles. 

Grilled Caprese Sandwich

Serves 4

8 thick slices, crusty, white, Italian-style bread
Extra virgin olive oil
8 thick slices fresh mozzarella plus more as needed (enough to create 1 layer)
8 thick slices tomato plus more as needed (enough to create 1 layer)
8 pinches salt 
24 big basil leaves

1. Brush one side of each slice of bread with olive oil.
2. Lay 4 slices of bread oil side down on a cutting board. 
3. Layer the mozzarella, tomato, salt, and basil on the bread. 
4. Top with the remaining bread, oil side up. 
5. Transfer to a griddle, or large skillet, and grill until one side is golden brown.
6. Turn the sandwiches, and grill until the remaining side is golden brown. 
7. Remove to a cutting board, allow to rest for 3 minutes, then cut in half and serve. 

Layered Salad with Blue Cheese Caesar

Serves 6 to 8

2 heads Salanova, washed, spun dry and chopped.
1 ½ cups shredded rainbow carrots.
1 ½ cups thinly sliced and seeded sweet mixed peppers.
1 cup thinly sliced torpedo onions.
1 ½ cups thinly sliced summer squash
2 to 3 heirloom tomatoes, cored and sliced ½-inch thick.
3 tablespoons fresh lemon juice
2 cloves garlic minced.
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 ½ cups mayonnaise
1 cup crumbled blue cheese---choices are:  Maytag, Roquefort, gorgonzola, Point Reyes cheese

1. In a large salad bowl, layer the lettuce, carrots, peppers, onion, squash, and tomatoes. 
2. In a mixing bowl, whisk together the lemon juice, garlic, Worcestershire, mustard, pepper, and mayonnaise.  Season with salt and pepper.  Spread the dressing over the salad and sprinkle with the cheese.  Cover with plastic wrap and refrigerate until serving. 

Tomato and Goat Cheese Tart

Serves 6 to 8

1 sheet frozen puff pastry defrosted.
3 eggs
1/2 cup heavy cream
3 tablespoons Dijon mustard
6 ounces goat cheese crumbled.
Salt and freshly ground pepper
2 to 3 tablespoons each chopped fresh parsley, basil, and thyme.
1 pound heirloom tomatoes sliced 1/2-inch thick.
1 tablespoon extra-virgin olive oil

1. Preheat the oven to 425 degrees. Coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the puff pastry to fit the tart pan, and fit the pastry into the pan, cutting the edges. Refrigerate while you prepare the filling.
2. In a mixing bowl, whisk together the eggs, cream, mustard, and cheese. Add salt, pepper, and herbs.
3. Pour the mixture into the prepared tart pan and arrange the tomatoes over egg mixture overlapping them slightly.
4. Drizzle on the olive oil. Place in the oven and bake 12 minutes, lower the heat, and bake an additional 20 to 30 minutes, until the top is nicely browned.
5. Remove from the oven and allow to cool for 10 minutes before serving. Allow the tart to rest for 10 minutes, and warm or at room temperature.

Caramelized Spring Onion Galette

Serves 6

For the Pastry
1 1/2 cups all-purpose flour, plus more for rolling
3/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small bits.
1/4 cup plus 2 tablespoons ice water, divided.

1. In a food processor, combine the flour, salt, and butter.  Pulse on and off to break up the butter, it should look like peas. 
2. With the machine running, add the ¼ cup ice water, until the mixture begins to come together. 
3. Remove from the machine, and shape into a disc.  Wrap in plastic wrap and refrigerate while preparing the fruit. 

For the Onions and Assembly
¼ cup unsalted butter
1 bunch spring onions, white and light green parts only, halved lengthwise and cut 1/4-inch-thick (about 3 1/2 cups cut)
2 teaspoon chopped fresh thyme
salt and freshly ground black pepper
1/3 cup dry white wine
1/3 cup heavy cream, plus more for brushing dough
All-purpose flour
1 cup shredded Gruyere cheese

Melt butter in a large skillet over medium heat. Add onions, thyme, and season with salt and pepper. Cook, stirring frequently, until onions are tender, 12 to 14 minutes. 
Add wine and cook until thickened, 2 to 3 minutes. Add cream and cook until it begins to coat onions, 1 to 2 minutes. Season with salt and pepper. Cool slightly. 
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Allow dough to rest on the work surface for 5 minutes. On a lightly floured work surface, roll dough to a 13-inch circle, transfer to prepared pan. Top with Gruyère, then leek mixture, leaving a 2- to 3-inch border all around. Fold edges of dough around the filling, overlapping, and pressing gently to seal. Brush dough with cream. Bake until crust is golden brown, 30 to 35 minutes. Serve warm or at room temperature.

Elotes Dip

Serves 4 to 6

2 tablespoons vegetable oil
3 cups corn cut from the cob
2 garlic cloves, minced
3 torpedo onions, thinly sliced
8 ounces cream cheese, cut into 8 equal pieces and softened
8 ounces pepper Jack cheese, shredded (2 cups)
1 cup mayonnaise
2 serrano chiles, stemmed, seeded, and sliced thin
2 tablespoons lime juice
2 teaspoons Ancho chili powder
½ cup crumbled Cotija cheese
¼ cup chopped fresh cilantro

Tortilla chips for serving

1. Preheat the oven to 350 degrees coat the inside of a 2-quart gratin dish with non-stick cooking spray.  Heat the oil in large skillet over medium-high heat. Add the corn, garlic, and onions, cooking for 5 to 7 minutes until the onions are translucent.   
2. Stir in cream cheese, 1½ cups pepper Jack, mayonnaise, serranos, lime juice, and chili powder until evenly combined (cheese will begin to melt). Spread mixture into the prepared gratin dish, and sprinkle with remaining ½ cup pepper Jack.
3. Bake the dip until the cheese is melted and bubbling, about 15 minutes.  Remove the skillet from the oven and allow it to cool for 5 minutes.  Sprinkle with cotija, and cilantro. Serve hot with tortilla chips.

Jalapeno Corn Bites

Serves 6 to 8

These are a great bite to serve with cocktails.  
2 tablespoons unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped sweet peppers
¼ cup finely chopped jalapeno pepper
1 cup corn kernels cut from the cob
One package Jiffy corn bread mix
1/4 cup milk
1/3 cup sour cream
½ cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese.
1/3 cup shredded pepper jack cheese

1. Preheat the oven to 375 degrees, coat the inside of 24 mini-muffin tins with non-stick cooking spray. 
2. Melt the butter in a large skillet and remove half to a mixing bowl to cool.  Add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened. 
3. Transfer the mixture to the mixing bowl and allow it to cool. 
4. Add the remaining ingredients to the corn mixture in the bowl and stir until blended.  Using a small scoop, fill the muffin cups 3/4 full.   
5. Bake for 20 to 30 minutes, until a toothpick inserted into the center of a muffin comes out with just a few crumbs adhering to the toothpick.  Remove from the oven, allow to cool in the tins for 5 minutes, remove and serve warm. 

Korean Short Ribs

Serves 4 to 6

4 garlic cloves
1 cup soy sauce
1/3 cup sugar
3 Asian pears, peeled, cored, and chopped. 
3 tbsp honey
3 tbsp Japanese rice wine 
3 tbsp sesame oil
2 tsp pepper, or more depending on your taste.
3 pounds boneless short ribs

1. In a blender or food processor, combine the garlic, soy, sugar, pears, honey, rice wine, sesame oil, pepper, and puree. 
2. Pour the mixture into a zip-lock bag and add the short ribs.  Seal the bag and refrigerate for 4 hours or up to 24 hours. 
3. Drain the marinade into a saucepan and bring to a boil for 10 minutes. 
4. Preheat the grill and grill the short ribs until they are browned on all sides—this may take 5 minutes per side.  They should be medium rare on the inside.  Remove from the grill and allow to rest for 5 minutes before serving. 

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.

The syrup from the pears is delicious over vanilla ice cream, or plain pound cake.

Melon and Prosciutto Skewers

Serves 4 to 6

1 Ananas melon
12 fresh basil leaves
8 ounces small mozzarella balls 
12 slices prosciutto
Aged balsamic vinegar

1. Halve the melon, scoop out and discard seeds. Using a melon baller, scoop out 24 balls.
2. Assemble skewers: Layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers.
3. Drizzle skewers with balsamic vinegar and serve immediately.

Ananas Melon Soup

Serves 4 to 6

1 Ananas melon
½ cup orange juice
1 cup Greek yogurt
¼ cup honey - or to taste
1 tablespoon white wine vinegar
Salt - to taste
Basil or mint sprigs - for serving.

1. Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
2. Cut into ½-inch cubes and place in a large bowl.
3. Add orange juice, yogurt, honey, and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.
4. Adjust sweetness with honey and add a pinch of salt to taste. Serve cold, garnished basil or mint sprigs.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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