Farmer’s Market Box August 8th, 2024
This week’s local produce and featured farms:
- Rainbow Bunch Carrots – The Garden Of
- Armenian Cucumbers – Flora Bella Farms
- Italian Eggplant – Fresno Evergreen
- Ivan Garlic – Sage Mountain Farms
- Herbs Arugula – Tamai Family Farms
- Torpedo Onions – Tutti Frutti Farm
- Shishito Peppers – JR Organics
- Carola Potatoes – Weiser Family Farms
- Purple Ninja Radish – JR Organics
- Flavor King Pluots – Frog Hollow Farm
- Heirloom Mix Tomatoes – Tutti Frutti Farm
Farmer’s Market Box Recipes
Tomato Tart Tatin
Serves 4 to 6
⅓ cup sherry vinegar (apple cider vinegar is another sub) 2½ tablespoons sugar ¾ teaspoon salt, divided ½ teaspoon ground black pepper, divided ¼ cup finely chopped shallot 1 tablespoon unsalted butter 2½ teaspoons minced fresh thyme, divided 1 pound heirloom tomatoes (about 10), cored, halved lengthwise, seeds and gel removed 1 sheet puff pastry, thawed but still cool To prevent the tomatoes from leaching too much moisture into the crust, use your fingers or a spoon to remove as much of the gel and seeds as you can.
- Preheat oven to 400 degrees. Bring vinegar, sugar, ½ teaspoon salt, and ¼ teaspoon pepper to simmer in 10-inch oven safe skillet over medium-high heat, swirling skillet to dissolve sugar. Simmer vigorously, swirling skillet occasionally, until consistency resembles that of maple syrup, about 2 minutes. Add shallot, butter, and 2 teaspoons thyme and whisk until butter is fully incorporated, about 1 minute.
- Remove the skillet from heat; add tomatoes and toss to coat lightly with syrup. Arrange tomatoes cut side up in as close to single layer as possible (some overlap is OK; tomatoes will shrink as they cook) and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.
- Transfer skillet to oven and cook until liquid has evaporated, and tomatoes are very lightly browned around edges and softened but not fully collapsed, about 1 hour. While tomatoes cook, prepare pastry.
- Roll pastry into 10-inch square on lightly floured counter. Using plate, bowl, or pot lid as template, cut out 10-inch round. Discard trimming. Transfer pastry round to large plate and refrigerate until needed. Remove skillet from oven and place pastry round over tomatoes. Bake until pastry is puffed, crisp, and deep golden brown, about 30 minutes.
- Let the tart cool for 10 minutes. Run paring knife around edge of crust to loosen, then invert plate over skillet. Using potholders, swiftly and carefully invert tart onto plate (if tomatoes shift or stick to skillet, arrange with spoon). Let cool for 10 minutes, then sprinkle with remaining ½ teaspoon thyme. Serve warm or at room temperature.
Arugula, Cucumber, and Tomato Salad
Serves 4 to 6
1 bunch arugula, washed, spun dry and chopped 1 pound heirloom tomatoes, cored and chopped 1-pound Armenian cucumbers, scrubbed, and chopped 3 purple Nija radishes cut into thin wedges ½ cup thinly sliced torpedo onion, using the red part 1/3 cup red wine vinegar 2 garlic cloves, minced 2/3 cup extra virgin olive oil Salt and pepper
- In a large salad bowl, combine the arugula, tomatoes, cucumbers, radishes, and onion.
- In a mixing bowl, whisk together the vinegar, garlic, and oil. Season with salt and pepper and pour over the salad. Allow to marinate at room temperature for at least 1 hour before serving.
- Cook’s Note: This salad lends itself to additions of protein, canned drained Italian tuna is delicious, as well as cooked seafood (leftover salmon, shrimp) or leftover rotisserie chicken.
Greek Meatballs with Tzatziki Sauce
Serves 4 to 6
For the Meatballs 3 cloves garlic, minced 2 teaspoons grated lemon zest 1 torpedo onion, finely chopped using the white and tender red parts ¼ cup finely chopped mint ¼ cup finely chopped Italian parsley 2/3 cup panko breadcrumbs 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large egg 1 pound ground lamb ½ pound ground beef (85%)
- Preheat the oven to 400 degrees, and line a baking sheet with silicone, or aluminum foil.
- In a large bowl, combine the garlic, zest, onion, mint, parsley, panko, salt, pepper, egg, lamb, and beef.
- Form the mixture into 1 to 2-inch balls (I find a portion scoop helps with this)
- Put the meatballs onto the baking sheets, roast for 25 to 35 minutes, until they are cooked through (165 degrees on an instant read thermometer).
- Serve the meatballs with pita, Greek salad, and Tzatziki sauce.
For the Tzatziki Sauce
Makes about 2 cups
1 1/2 cups plain Greek yogurt
1/4 cup freshly squeezed lemon juice
1/4 cup coarsely chopped fresh dill
1/4 cup fresh mint leaves, finely chopped
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ½ cups diced Armenian cucumber
1 cup crumbled Feta cheese
- In a mixing bowl, combine all the ingredients. Taste for seasoning and adjust using salt and pepper. The sauce will keep in the refrigerator for up to 5 days.
- It makes a great topping on baked or steamed potatoes, and grilled chicken
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
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
- In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin.
- Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
- 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
- In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
- With the machine running, pour in the oil, and process until smooth.
- Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
- Drizzle the pesto over the roasted carrots or toss with pasta.
Farro Salad with Arugula
Serves 6
2 cups pearlized farro 1/2 cup extra virgin olive oil One 1/2-inch piece pancetta, cut into fine dice 6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese) Grated zest of 1 lemon 2 to 3 tablespoons fresh lemon juice Salt and pepper 1 cup packed arugula, coarsely chopped
- Bring 4 quarts salted water to a boil and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
- In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
- Remove from the pan and add to the farro.
- Add the pecorino, and zest, and toss to combine.
- Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
- Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil, or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
- Cook’s Note: If fresh pecorino (soft) is not available, use Asiago instead.
Crostini with Arugula Pesto
Serves 6
For the Crostini
Makes about 24 pieces
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
- 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.
- Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
- Remove from the oven and allow to cool.
- The crostini can be stored at room temperature for 2 days, or frozen for one month.
Arugula Pesto
Makes 1 1/2 to 2 cups
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
- In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
- Pulse on and off to break up the nuts and garlic, and to chop the arugula.
- With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
- Cover and refrigerate for up to 4 days or freeze for up to 2 months.
Roasted Garlic Aioli
Makes about 1 1/2 cups
2 whole heads garlic
Extra-virgin olive oil
salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
1/8 teaspoon Tabasco
- Preheat the oven to 400 degrees. Cut the top off the garlic, place on a large piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper.
- Wrap the garlic tightly in the foil, place in a baking dish and roast for 35 to 45 minutes.
- Cool the garlic and squeeze the cloves into a food processor.
- Add the remaining ingredients, and process until smooth.
- Cover and refrigerate. The aioli is terrific with steamed vegetables, on sandwiches and burgers, and as a dip for fresh vegetables.
Blistered Shishito Peppers with Sriracha Sauce
Serves 2 to 4
1/2-pound Shishito peppers, washed and patted dry Extra virgin olive oil (about 1/4 cup) Coarse salt
- In a bowl, combine the peppers, oil, and some salt, and toss to coat with the oil.
- Preheat at heavy duty skillet over medium high heat. When a droplet of water steams, add the peppers, and cool for 3 minutes until the underside is blistered.
- Turn and cook until the peppers are blistered on all side. Sprinkle with more coarse salt and serve immediately.
For the Sauce 1 cup Greek Style yogurt 1 tablespoon Sriracha 1 garlic clove, minced 1 teaspoon Dijon mustard Freshly ground black pepper
- In a bowl, whisk together the ingredients. Refrigerate for up to 4 days.
Eggplant Timbale
Serves 4
1/2 cup extra virgin olive oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 Italian eggplants, cut into 1/2-inch slices 2 cups fresh French breadcrumbs 1 1/2 cups freshly grated Pecorino Romano or similar sharp cheese 1/4-pound ham, finely chopped 1/2 cup finely chopped Italian parsley 3 large eggs 8-ounces fresh mozzarella, sliced, or similar melting cheese 4 cups marinara sauce (see below)
- In a measuring cup, combine the oil, salt, and pepper. Preheat the oven to 400 degrees and line two baking sheets with silicone liners, or aluminum foil.
- Lay the eggplant slices on the prepared baking sheets, and brush with the oil.
- Bake for 5 to 10 minutes, until golden. Remove from the oven and allow to cool.
- In large bowl, combine the breadcrumbs, Pecorino cheese, ham, parsley, and eggs and set aside.
- Line the inside of a 9-inch springform pan with aluminum foil and lower the heat to 350 degrees. Pour 1 cup of marinara into the bottom of the pan. Top with slices of eggplant.
- Spread a layer of the bread crumb mixture over the eggplant, top with another layer of eggplant, a layer of mozzarella and the remaining bread crumb mixture, and the remaining eggplant and the remaining mozzarella. Cover with aluminum foil and bake for 40 to 45 minutes.
- Remove from the oven and allow to rest for about 30 minutes to firm up. Remove the spring form, cut the timbale into slices, and serve in a pool of the remaining marinara sauce.
Basic Marinara
Makes 6 to 8 cups
1/4 extra virgin olive oil
1 large sweet yellow onion, chopped or 1 cup chopped shallots
8 cloves garlic, sliced
Three 28-ounce cans whole San Marzano plum tomatoes, roughly chopped or squeezed by hand
Salt and freshly ground black pepper to taste
1/4 cup sugar, or to taste
- In a large skillet, heat the oil and add the onions and sauté for 4 to 5 minutes, until translucent, add the garlic, and sauté another minute.
- Add the tomatoes, bring to a boil, and add salt and pepper.
- Simmer for 20 minutes, until the sauce is reduced and thickened. Taste the sauce, and add sugar if needed, and simmer another 5 minutes.
- Remove from the heat, and puree with an immersion blender, if desired. Cool the sauce and refrigerate for up to 1 week or freeze for up to 6 months.
Roasted Miso Eggplant
Serves 4
1 Italian eggplant 2 tablespoons olive oil 1/3 cup white miso 1 tablespoon grated fresh ginger 1 tablespoon sesame oil 1 tablespoon honey 1 tablespoon water 2 teaspoons rice vinegar 1 teaspoon roasted red chili paste 1/3 cup finely chopped torpedo onion, for garnish 1/4 cup toasted sesame seeds for garnish
- Preheat oven to 400°F. Line a baking sheet with silicone, aluminum foil, or parchment. Remove the stem end of the eggplant, and slice into 1/2-inch rounds. Place eggplant slices on the baking sheet.
- Whisk together oil, miso, ginger, sesame oil, honey, water, vinegar, and chili paste in a small bowl.
- Brush on the slices, and roast for 4 to 5 minutes until the eggplant is tender and begins to turn golden.
- Turn the slices, brush with the miso mixture, and roast another 5 minutes until golden.
- Remove the eggplant to a serving platter, sprinkle with toasted sesame seeds and onions.
Flavor King Pork
Serves 6
2 tablespoons olive oil 4 medium bone-in center-cut pork chops (about 1 3/4 pounds total) Salt and freshly ground black pepper 1 torpedo onion, finely chopped (about 1/4 cup) 1-pound medium flavor king pluots (about 4), pitted and cut into 1/2-inch-thick slices 1 tablespoon balsamic vinegar 1 tablespoon tamari or soy sauce 1 tablespoon packed light or dark brown sugar, plus more as needed 1 tablespoon unsalted butter 1/4 cup thinly sliced fresh basil leaves
- Preheat the oven and heat to 400°F.
- Heat the oil in a large cast iron skillet or oven-safe frying pan over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with salt and pepper. Add the pork to the pan and sear undisturbed until golden-brown on the bottom, 5 to 6 minutes. Transfer to a large plate.
- Reduce the heat to medium, add the onion, season with salt, and cook, stirring occasionally, until tender, about 1 minute. Remove from the heat. Add the plums, vinegar, tamari, or soy sauce, and 1 tablespoon brown sugar and stir to combine. Place the pork chops browned side up over the plums and add any juices accumulated on the plate.
- Roast until the pork registers 150°F on an instant-read thermometer inserted into the thickest part of each chop, 6 to 10 minutes depending on the thickness of the chops. Transfer the pork chops to serving plates. Add the butter to the pan and stir until fully melted. Taste the sauce and season with more sugar and salt as needed. Sprinkle with the basil and serve the plum sauce over the pork chops.
Arugula Salad with Pluots and Warm Vinaigrette
Serves 4
2 tablespoons white balsamic vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 4 tablespoons extra virgin olive oil Salt and pepper 1 bunch arugula, washed, spun dry and chopped 2 Nija purple radishes, cut into julienne 2 pluots, pitted, and cut into thin wedges ½ cup crumbled blue cheese
- In a small sauté pan, combine the vinegar, mustard, honey, and oil, whisking until emulsified.
- Put the arugula and radishes into a bowl, and drizzle with some of the warm dressing.
- Plate the salad, garnish each serving with pluot wedges and blue cheese.
- Drizzle with the remaining dressing and serve.
Melting Potatoes
Serves 4
2 tablespoons extra virgin olive oil 1 pound Carola potatoes, scrubbed, and cut into 1/2-inch chunks 1/2 cup chicken or vegetable broth 1 tablespoon finely chopped rosemary 1 teaspoon thyme leaves 2 tablespoons unsalted butter 1 garlic clove slices 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon finely chopped Italian parsley
- In a large skillet, heat the oil, add the potatoes in a single layer, and cook on high for 2 to 3 minutes flip the potatoes and cook another 2 to 3 minutes.
- Pour the broth over the potatoes, add the rosemary, thyme and butter, season with salt and pepper, and cover. Simmer on medium heat for 5 to 7 minutes, until tender.
- Uncover, and allow any liquid to evaporate. Garnish with the parsley and serve.
Dilly Potato Salad
Serves 4 to 6
1 pound Carola potatoes, scrubbed 3 ribs celery, finely chopped 1 torpedo onion (red and tender green parts), finely chopped 1 teaspoon fresh lemon juice 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup mayonnaise 1/4 cup sour cream 1 to 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 1/4 cup finely chopped fresh dill, to your taste
- Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until tender. Drain and cool completely.
- When the potatoes are cooled, peel, and cut into bite sized pieces in a salad bowl.
- Add the celery, onions, lemon juice, olive oil, salt, and pepper.
- In a bowl, whisk together the mayonnaise, sour cream, lemon juice, zest, and dill.
- Pour some of the dressing over the potatoes and toss to coat. Season with additional salt and pepper if needed.
- Refrigerate the salad and the excess dressing for at least 2 hours or up to 24 hours. Re-toss with some of the dressing before serving if needed.
- Cooks’ Note: The re-toss is because the potatoes will absorb much of the dressing when refrigerated. The re-toss will refresh the flavor.
Buffalo Potato Salad
Serves 4 to 6
1 pound Carola potatoes scrubbed 3 large stalks celery ½ cup torpedo onions, thinly sliced using the red part 1/3 cup Buffalo-style hot sauce, such as Frank’s Red-hot Original or Buffalo Wing 1/2 cup mayonnaise Salt and freshly ground black pepper ¼ cup chopped fresh chives 2 ounces blue cheese, crumbled
- Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until tender. Drain and cool completely.
- When the potatoes are cooled, peel, and cut into bite sized pieces in a salad bowl.
- Add the celery and onions.
- In a bowl, whisk together the hot sauce and mayonnaise. Season with salt and pepper and pour over the potatoes. Toss to coat. Sprinkle the salad with the chives and blue cheese and serve.
@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest