Farmer’s Market Box October 10th, 2024
This week’s local produce and featured farms:
- Red Onions – Schaner Family Farms
- Green Zebra Tomatoes – Munak Ranch
- Reed Avocado – Schaner Family Farms
- Satina Potatoes – Weiser Family Farms
- Herbs Arugula – Tamai Family Farms
- Purple Haze Carrots – Weiser Family Farms
- Sugar Dragon Fruit – Rancho Los Serranos
- Italian Eggplant – Fresno Evergreen
- Gem Lettuce– The Garden Of
- Fuji Apples – Cuyama Orchards
- Warren Pears – Frog Hollow Farm
Farmer’s Market Box Recipes
Marinated Red Onions
Makes about 3 cups
2 cups sliced red onions (about ½-inch thick) 3/4 cup red wine vinegar 1/2 cup sugar 1/2 cup vegetable oil Pinch of red pepper flakes 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
- Place the onions in a glass bowl.
- In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
- Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
- Drain the onions and serve cold or at room temperature.
Caramelized Onion Bread Pudding
Serves 6 to 8
As an alternative to potatoes or rice, this savory bread pudding tastes like French onion soup, studded with caramelized onions, and melting Gruyere cheese, it is a great side with grilled meats and poultry.
3 tablespoons unsalted butter
1 tablespoon olive oil
3 large onions, thinly sliced
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
- Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subside. Add the onions, stir to coat with the butter, and cook until they begin to turn translucent. Sprinkle with the sugar, thyme, salt, pepper, and garlic and cook, stirring, until the onions become golden. Remove from the skillet and cool.
- In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
- Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
- Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.
Fried Green Tomatoes with Fresh Herb Dressing
Serves 2 to 4
1/2 cup cornmeal 1/4 cup all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 4 medium-size green tomatoes, cut into 1/3-inch slices Vegetable oil for frying
- In a shallow plate, like a pie plate, combine the cornmeal, flour, sugar, salt, and pepper.
- Heat 1/2-inch of oil in a large skillet, to 325 degrees.
- Dip the tomatoes into the cornmeal mixture, and fry on one side till golden brown, carefully turn the tomatoes and fry on the other side, till golden brown. Remove to paper toweling and drain.
- Serve hot. We like to dip ours in homemade Ranch dressing.
Fresh Herb Ranch Dressing
Makes 2 cups
1 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk 3 tablespoons chopped fresh parsley 2 tablespoons snipped fresh chives 1 tablespoon chopped fresh oregano 1 1/2 teaspoons chopped fresh tarragon 2 cloves garlic, mashed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons grated lemon zest
- Combine all the ingredients in a bowl and whisk till blended. Cover and refrigerate for at least 4 hours.
- The dressing will keep in the refrigerator for up to 1 week. It’s delicious as a topping on baked potatoes tossed into potato, pasta, or green salads, and makes a terrific dip for vegetables.
Roasted Eggplant Rollatini
Serves 6
For the Eggplant One purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch sliced 1 cup olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees, and line 2 baking sheets with silicone baking liners, aluminum foil, or parchment.
- Lay the eggplant onto the baking sheets.
- In a bowl, combine the oil, salt and pepper and brush the eggplant with the oil.
- Bake for 10 minutes until the eggplant begins to soften, turn the eggplant, brush with the oil, and bake another 20 minutes until the eggplant is golden brown.
- At this point you can cool, cover, and refrigerate the eggplant until ready to roll.
For the Sauce 1/2 cup extra virgin olive oil 1/2 cup finely chopped yellow onion 2 teaspoons dried basil 2 cloves garlic, coarsely chopped Two 28.5-ounce cans chopped tomatoes and their juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh parsley
- In a skillet, heat the oil, and sauté the onion, basil, and garlic for 2 to 3 minutes until the onion begins to soften.
- Add the tomatoes, salt and pepper, and simmer for 30 minutes.
- Add the basil and parsley, and season again with salt and pepper.
- Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
Assembly 8-ounces smoked Scamorza or smoked mozzarella ¾ cup grated parmesan cheese Fresh Basil leaves for garnish (optional)
- Spread 1 cup tomato sauce in the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
- Cut the mozzarella into 1/4-inch slices.
- Lay an eggplant slice on a flat surface and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
- Continue to roll the slices until they are all used.
- Top each slice with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
- Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling. Serve garnished with fresh basil leaves.
Eggplant Caponata
Serves 6
1 eggplant, stem end trimmed Salt 1/4 cup extra virgin olive oil 1 onion, chopped 3 ribs celery, chopped 1/2-inch pieces 1/2 cup tomato puree 1/4 cup red wine vinegar 2 to 3 tablespoons sugar 1/4 cup capers, drained 1/4 cup chopped green olives
- Slice the eggplant into 1/2-inch-thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
- In a large skillet, heat the oil, add the onion and celery, and sauté until the onion begins to turn translucent.
- Press any water out of the eggplant, and pat dry on paper towels.
- Add the eggplant to the onions and celery, sauté until the eggplant is golden brown.
- Add the tomato, vinegar, and sugar.
- Simmer for 5 to 7 minutes.
- Add the capers and olives and keep warm until ready to serve.
- Caponata is better the next day, after the flavors get to know one another.
Roasted Herbed Smashed Potatoes w/ Goat Cheese
Serves 6
1 pound Satina potatoes 3/4 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
- 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.
- 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.
- Using an oven mitt, press down on each potato, smashing it (the edges may look ragged), brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
- 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.
- Serve hot.
Ratatouille Potatoes
Serves 6
1/3 cup extra virgin olive oil 1 red onion, finely chopped 2 garlic cloves, minced 3 cups cubed eggplant 2 teaspoons herbs de Provence One 14.5-ounce can crushed tomatoes Salt and pepper One pound Satina potatoes, scrubbed and cut into 1/2-inch dice 1 cup shredded Gruyere cheese 1/4 cup grated Parmigiano Reggiano
- Preheat the oven to 350 degrees.
- In a large oven-proof skillet heat the oil, add the onion and garlic, sauté for 2 to 3 minutes to soften.
- Add the eggplant, and herbs, and sauté another 4 minutes, until the vegetables begin to soften. Add the tomatoes, and season with salt and pepper.
- Add the potatoes and stirring to combine. Sprinkle the ratatouille with the cheeses and bake for 30 minutes until the potatoes are tender. Allow to rest for 10 minutes before serving.
Bistro Purple Haze Carrot Salad
Serves 4 to 6
1 bunch purple haze carrots, scraped and coarsely grated 1/4 cup extra virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon honey 1 teaspoon ground cumin 1/4 cup finely chopped cilantro or Italian parsley Salt and pepper
- Put the carrots into a salad bowl.
- In a small bowl, whisk together the oil, lemon juice, honey, and cumin.
- Pour over the carrots and toss to coat. Fold in the cilantro or parsley and season with salt and pepper.
Little Gem Salad with Purple Haze Carrots, and Reed Avocado Green Goddess Dressing
Serves 4
2 heads little gem lettuce, washed, spun dry and chopped 1 bunch purple haze carrots, tops removed, thinly sliced 1 cup mayonnaise 1/2 cup Greek style yogurt 2 ripe avocados, peeled, seeded, and cut into quarters 1/2 cup chopped spring onions 1 cup packed fresh basil or cilantro 2 garlic cloves 1/4 cup lemon or lime juice 2 teaspoons Worcestershire 1 teaspoon salt 1 teaspoon freshly ground black pepper ¼ cup marinated red onions (see recipe above) for garnish
- Put the lettuce and carrots into a salad bowl.
- In the bowl of a blender or food processor, combine the ingredients, and blend until pureed. Cover and refrigerate for at least 4 hours before using. The dressing keeps in the refrigerator for up to 1 week.
- Dress the salad, plate the salad and garnish with the marinated onions.
Avocado Hummus
Serves 4
2 ripe avocados, peeled, pitted, and coarsely chopped One 14.5-ounce can chickpeas, rinsed, drained 1/3 cup tahini 1/4 lime juice 1 garlic clove 1 teaspoon salt 1/4 teaspoon ground cumin 1 cup packed cilantro leaves 1 tablespoon finely chopped jalapeno 2 tablespoons olive oil, plus more for garnish 1/4 cup finely chopped scallions for garnish Pita chips for serving Tortilla chips for serving
- In a food processor, combine the avocado, chickpeas, tahini, lime juice garlic, salt, cumin cilantro and jalapeno. Process on and off to break up the chickpeas, with the machine running pour in the oil and process until smooth. Taste for seasoning and adjust using salt and pepper.
- Transfer to a serving bowl, drizzle with a bit of oil, sprinkle with scallions, and serve with pit chips or tortilla chips.
Top Tip: To keep your leftover avocado from turning brown, spritz it with water, and cover with plastic wrap. It will stay green for at least 6 hours.
Slow Cooker Brats, Apples and Sauerkraut
Serves 6
2 pounds uncooked bratwurst links 2 bottles (12 ounces each) German-style beer or 2 1/2 cups chicken broth 16 ounces sauerkraut, rinsed and well drained 4 medium Fuji apples cored and cut into wedges 1 large red onion, thinly sliced Salt and pepper
- In a large skillet, cook the bratwurst on all sides, until they are browned (they may not be fully cooked, but will cook through in the slow cooker)
- Transfer to the slow cooker, add the beer, sauerkraut, apples, and onion.
- Cover and cook on high for 3 hours, or low for 6 hours.
- Serve with whole grain mustard, and more beer.
Slow Cooker Pork Braised in Cider with Apples and Cream
Serves 6 to 8
2 tablespoons olive oil ½ cup Dijon mustard ½ cup firmly packed light brown sugar One 2 ½ to 3 pounds pork loin roast, rolled and tied 1 large onion, finely sliced 2 teaspoons dried thyme 1/2 cup apple cider 1 cup beef stock 4 Fuji apples, peeled, cored, and sliced into 8 wedges ¾ cup heavy cream (optional, see note) Salt and pepper 1-pound buttered wide egg noodles to serve with
- In a large sauté pan, heat the olive oil. Make a past of the mustard and sugar and roll the roast in the mixture. Brown the roast on all sides, adding the onion and thyme to the sauté pan and cook the onion until it becomes soft, about 3 to 5 minutes. Transfer the roast, onions, and any bits from the bottom of the pan to a 7-quart slow cooker insert.
- Add the cider and beef stock, place the lid on the slow cooker and cook on high for 3 hours. At the end of 3 hours, remove the cover, and add the apples and cream. Cover and cook another hour. Remove the pork from the slow cooker, cover with a tent of aluminum foil and let the meat rest for 15 minutes before carving. Taste the sauce for seasoning and add salt and pepper if needed. Remove the strings from the roast, carve into thin slices and serve the pork on buttered noodles napping with some of the sauce.
- Any leftover pork and sauce can be refrigerated for up to 3 days, or frozen for up to 6 weeks.
- Low Fat Note: If you would like a lower fat sauce, omit the cream. The cream rounds out the flavor of the sauce and gives it a luxurious flavor.
Pear Upside Down Cake
Serves 6 to 8
For the Pears 4 tablespoons unsalted butter 1/4 cup firmly packed brown sugar 2 medium firm Warren pears, peeled cored and sliced 1/2-inch thick
- Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
- In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
- Arrange the pears in the pan in a pattern and set aside.
For the Cake 1/12 cups unbleached all-purpose flour 1-3/4 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/2 cup whole milk 1-1/2 tsp. vanilla paste or extract 1/2 cup unsalted butter, softened 1 cup packed light brown sugar 2 large eggs
- In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
- In another bowl, stir the milk and vanilla together. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high
- speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add
- the brown sugar. Increase the speed to high and continue to mix until lightened in texture
- and color, 2 to 3 minutes total.
- Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning, and ending with the flour.
- Scrape down the sides of the bowl and transfer the batter to the cake pan.
- Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
- Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
- Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake at room temperature.
Grilled 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 pears, cored, and sliced 1/4-inch thick 1 bunch arugula, washed, spun dry and chopped
- Preheat a griddle or grill pan. Spread butter onto slices of bread.
- In a small bowl, combine the cheese, cream cheese, and Worcestershire.
- Spread the cheese mixture onto the unbuttered side of the bread.
- Top with pear slices and some of the arugula.
- Top with another slice of bread, butter side up.
- Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.
- Cut the sandwiches in half and serve.
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.
Arugula Salad with Apples and Parmigiano
Serves 4
1 bunch arugula, washed and spun dry 1 Fuji apple, cored, and thinly sliced Shaved Parmigiano Reggiano cheese 1/4 cup extra virgin olive oil Salt and pepper
- In a large bowl, combine the arugula, apples, and cheese.
- Drizzle with oil, season with salt and pepper, and toss to coat.
Dragon Fruit Ambrosia
Serves 6
1 dragon fruit, peeled and cut into chunks 2 tablespoons lime juice 2 tablespoons honey 1/2 cup buttermilk 3 pluots, pitted and cut into chunks 2 peaches, pitted and cut into chunks 1/2 cup shredded coconut
- In a blender, combine the dragon fruit, lime peel, juice, honey, and buttermilk. Taste and add more honey or lime juice if needed. The dressing can be refrigerated for up to 4 days.
- In a bowl, combine the pluots and peaches.
- Drizzle with the dressing, and garnish with coconut. Serve cold.
Dragon Fruit Smoothie
Makes two 8-ounce smoothies
1 dragon fruit, peeled and cut into chunks 1 1/2 cups frozen pineapple chunks 1 can (13.66 ounces) Lite Coconut Milk 2 tablespoons matcha green tea powder 1 to 2 tablespoons honey, to taste 1/4 teaspoon ground ginger
- Combine all the ingredients in a blender, and puree until smooth. Serve garnished with mint.