Farmer’s Market Box June 5th, 2025
- Heirloom Tomatoes – Tutti Frutti Farm
- Blackberries – J.G. Berries
- Rainbow Chard – Milliken Family Farms
- Sugar Snap Pea –Tutti Frutti Farm
- Leeks -Milliken Family Farms
- Rainbow Carrots – Frecker Farms
- Italian Eggplant – Fresno Evergreen
- Chioggia Beets – Tamai Family Farms
- Salt & Pepper Cucumbers – JR Organics
- Apricots – Frog Hollow Farm
Farmer’s Market Box Recipes
Tomato Tart
Serves 6
One unbaked tart dough or Puff pastry sheet 1/4 cup grated Parmigiano Reggiano 2-3 ripe heirloom tomatoes 2 tablespoons olive oil salt and freshly ground pepper two tablespoons chopped marjoram and thyme 8 ounces goat cheese, sliced into 1/2-inch rounds 1 1/2 tablespoons honey 1/2 cup grated Parmigiano Reggiano
- Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with non-stick cooking spray.
- Roll out the dough and press into the tart pan.
- Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit for a few minutes to dry out.
- Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top.
- Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top.
- Add some more fresh herbs, then drizzle with some honey.
- Sprinkle with 1/2 cup of Parmigiano.
- Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
- Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right. Serve the tart at room temperature.
Stuffed Tomatoes
Serves 2 to 4
These are a staple at our home during the summer when vine ripened tomatoes are available. They are terrific with grilled seafood, or meats.
- Film a skillet that will fit the tomato halves snugly with olive oil. Fit the tomatoes into the skillet, and season liberally with salt and pepper,
- In a mixing bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic. Season the crumbs with salt and pepper and toss with 2 to 4 tablespoons of olive oil to moisten the crumbs. Pile onto the tomato halves and bring the heat to medium high. When the oil begins to sizzle, add 1/2 cup water, and turn the heat to medium. Cover the pan and cook for 15 to 20 minutes, remove the cover, baste the tomatoes with the pan juices, and cook another 15 to 20 minutes, basting with the juices until the tomatoes are softened, and the crumbs are melting into the tomatoes.
- The tomatoes can be served hot, warm or at room temperature.
Beet and Beet Green Salad
Serves 4
For the Greens 2 tablespoons extra virgin olive oil 1 garlic clove, sliced Beet greens from beets, tough stems removed, and leaves cut into 1/2-inch ribbons Salt and pepper
- In a large skillet, heat the oil, add the garlic, and sauté for 30 seconds. Add the beet greens and sauté until the greens are wilted. Season with salt and pepper. Set aside.
For the Beets 1 bunch beets, scrubbed, tops removed (see above) 1/3 cup extra virgin olive oil Salt and pepper
- Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
- Arrange the beets on the baking sheet, toss with the oil, salt, and pepper. Spread onto the baking sheet in 1 layer.
- Cover with aluminum foil and roast for 45 to 50 minutes until tender.
- Remove from the oven, when the beets are cool enough to handle, slip the skin from the beets, and slice or chop the beets.
Assembly
1/4 cup aged balsamic vinegar 1/3 cup extra virgin olive oil Salt and pepper Beet greens Roasted beets 1/3 cup crumbled goat cheese
- In a small bowl, combine the vinegar and oil. Season with salt and pepper.
- Arrange the warm beet greens on a serving platter.
- Pour the dressing over the beets and toss to coat.
- Arrange the beets over the beet greens and garnish with crumbled goat cheese to serve.
Rainbow Chard and Leek Dip
Serves 4 to 6
3 tablespoons extra virgin olive oil 2 garlic cloves, minced 2 leeks, finely chopped, using the white and tender green parts 1 bunch rainbow chard, tough stems removed, and finely chopped Salt and pepper 8 ounces cream cheese, softened 1 1/2 cups shredded aged Gouda cheese 1 cup mayonnaise 1 ½ cups grated Parmigiano Reggiano Few drops Tabasco or Franks’ hot sauce Pita chips, crudites, crostini or water crackers for serving
- In a large skillet, heat the oil, sauté the garlic and leeks until the leeks are softened, about 3 minutes.
- Add the chard, and sauté until it wilts. Season with salt and pepper. Set aside to cool
- In a mixing bowl, blend together the cream cheese, Gouda, mayonnaise, and 1 cup of Parmigiano.
- Add the chard, and Tabasco, stirring until blended.
- Preheat the oven to 350 degrees and coat the inside of a 2-quart gratin dish with non-stick cooking spray.
- Spread the dip into the gratin dish and sprinkle with the remaining parmigiano. Bake for 25 to 35 minutes until the dip is bubbling and golden brown on the top. Let rest for 10 minutes before serving with pita chips, crudites, crostini, or water crackers.
Rainbow Chard Salad with Prosciutto
Serves 6
One bunch rainbow chard, tough stems removed, washed, and spun dry 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons honey ½ cup minced leek using the white part only 2 teaspoons whole-grain mustard Salt and pepper ½ cup shredded fresh basil 3 ounces thinly sliced prosciutto, torn into bite-size pieces ½ cup walnuts, toasted and chopped coarse ½ cup crumbled blue cheese
- Cut the chard leaves in half lengthwise, then slice them into ¼-inch ribbons.
- Whisk oil, vinegar, honey, leek, and mustard together in large bowl. Season with salt and pepper.
- Add chard, basil, half of prosciutto, half of walnuts, and half of blue cheese and toss to combine.
- Transfer salad to platter or individual serving plates and top with remaining prosciutto, walnuts, and blue cheese and serve.
- Cook’s Note: This salad benefits from being made a bit ahead of time for the chard to soften in the dressing.
Salt and Pepper Cucumber Pasta Salad
Serves 6
1 pound orzo pasta, cooked 2 minute short of al dente ¾ cup extra-virgin olive oil, plus extra for drizzling 1/3 cup lemon juice 1 teaspoon grated lemon zest 3 garlic cloves, minced Salt and pepper 1 1/2 cups thinly sliced salt and pepper cucumbers ½ cup feta cheese, crumbled ½ cup finely chopped leek, using the white and tender green parts ½ cup chopped fresh mint 2 heirloom tomatoes, cored and cut into wedges for garnish
- In a large salad bowl, combine the oil, lemon juice, zest, and garlic cloves. Season with salt and pepper.
- Add the orzo, cucumbers, feta, leek, and mint. Toss together to coat the pasta. Arrange the tomatoes around the outside of the salad and drizzle with extra virgin olive oil, salt, and pepper.
Shanghai Style Smashed Salt and Pepper Cucumbers
Serves 4-6
½ pound salt and pepper cucumbers 1 ½ teaspoons kosher salt 4 teaspoons Chinese black vinegar 1 teaspoon garlic, minced to paste 1 tablespoon soy sauce 2 teaspoons toasted sesame oil 1 teaspoon sugar 1 teaspoon sesame seeds, toasted
- Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place pieces in large zipper-lock bag and seal the bag.
- Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 to 4 spears each. Tear spears into rough 1- to 1 1/2-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let stand for at least 15 minutes or up to 30 minutes.
- While cucumbers sit, whisk vinegar and garlic together in small bowl; let stand for at least 5 minutes or up to 15 minutes.
- Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Transfer cucumbers to a medium bowl and discard any extracted liquid. Add dressing and sesame seeds to cucumbers and toss to combine. Serve immediately.
Grilled Eggplant with Herb Vinaigrette
Serves 4 to 6
¾ pound Italian eggplant, stem and root ends trimmed, cut into 1/2-inch rounds 2/3 cup extra virgin olive oil Salt and pepper
- Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Arrange the slices on a serving platter. Drizzle with your favorite dressing or the basil vinaigrette.
Basil Vinaigrette 1 garlic clove 1 cup packed basil leaves (coarsely chopped) 2 tablespoons finely chopped red torpedo onion 1/2 cup extra-virgin olive oil 2 to 3 tablespoons white vinegar Pinch of crushed red pepper Salt and freshly ground black pepper
- In a food processor or blender, combine the ingredients, and process/blend until smooth. Season with salt and pepper.
- Cover and refrigerate for at least 4 hours before serving. The dressing will keep in the refrigerator for up to 1 week. It’s great as a drizzle over grilled meats, poultry, and vegetables.
Fusilli with Sicilian Pesto and Eggplant
Serves 4 to 6
1/2 cup extra virgin olive oil 3/4-pound Italian eggplant, stem ends trimmed, and cut into 1/2-inch dice 3/4 cup packed fresh basil 2 garlic cloves 1 cup blanched almonds One 14.5-ounce can whole plum tomatoes, drained 1/2 cup crumbled ricotta Salata Olive oil Salt and pepper One-pound fusilli, cooked 2 minutes short of al dente, reserving some of the hot pasta water
- Heat 1/2 cup of the oil in a large skillet and fry the eggplant until it is a deep golden brown. Transfer to paper toweling to drain and set aside.
- In a food processor, combine the basil, garlic, almonds, tomatoes, and ricotta Salata.
- Pulse on and off to break up the almonds.
- With the machine running add olive oil until a paste forms. Season with salt and pepper.
- Put the pesto into a skillet, add the eggplant, and stir to blend over a gentle low heat.
- Add the hot pasta to the skillet, and toss to coat, adding some of the hot pasta water if needed.
- Serve the pasta garnished with sliced basil and additional ricotta Salata.
Ginger Carrot Dressing
Makes about 1 cup
2 medium carrots, peeled and roughly chopped 1-inch knob fresh ginger, peeled and coarsely chopped 1 leek, coarsely chopped using the white and tender green part 2 tablespoons rice vinegar 2 tablespoons honey 2 teaspoons white or light miso paste 1 1/2 teaspoons Asian sesame oil 1/2 teaspoon tamari or soy sauce 2 tablespoons vegetable oil 1 tablespoon water
- In a blender or food processor, combine the carrots, ginger, leek, rice vinegar, honey, and miso. Process on and off to break up everything.
- Add the oil, soy sauce, vegetable oil and water, and puree until smooth. Add soy sauce, if needed. Cover and refrigerate for up to 1 week.
- Use the dressing on firm lettuce like iceberg, little gem, Salanova or romaine. The dressing is also delicious over avocado slices or tomatoes.
Sugar Snap Peas and Carrots
Serves 4
1 tablespoon unsalted butter 1 tablespoon olive oil 1 bunch rainbow carrots 1/3 cup thinly sliced leeks 4 garlic cloves, thinly sliced 1/2-pound sugar snap peas, ends trimmed and strings removed 2 teaspoons fresh thyme leaves 1 teaspoon salt ½ teaspoon ground white pepper ½ cup chicken or vegetable broth
- Cut the carrots into 1½-inch lengths. Cut the pieces lengthwise into ¼-inch slices (batons) about ¼ inch wide.
- Set a 12-inch sauté pan over medium-high heat and add the butter and olive oil.
- Once the butter has melted, add the carrots and leeks to the pan and sauté until the leeks have wilted and the carrots are lightly caramelized, 3 to 4 minutes.
- Add the garlic to the pan and sauté until fragrant, about 1 minute.
- Add the sugar snap peas to the pan and sauté until they turn bright green in color, 2 to 3 minutes.
- Add the chicken broth to the pan and continue to cook the carrots and peas, stirring often, until the vegetables are crisp-tender, and the chicken stock has nearly evaporated, usually 3 to 4 minutes longer.
- Remove from the heat and serve while hot.
Braised Chicken with Leeks
Serves 6
2 medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon extra-virgin oil 2 1/2 tablespoons unsalted butter 1/2 cup ruby port 1/3 cup chicken broth 1/3 cup heavy cream
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat the chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
Blackberry and Soft Fruit Cobbler
Serves 6
One basket blackberries, washed, and patted dry ½ pound soft fruit (any stone fruit---peaches, nectarines, cherries, etc.) pitted and chopped ¼ cup granulated sugar 1 tablespoon tapioca starch or cornstarch 2 tablespoons lemon juice ½ cup whole milk 1 large egg 2 teaspoons lemon juice ¾ cup fine-grind cornmeal ¾ cup all-purpose flour ¼ cup granulated sugar 1½ teaspoons baking powder ½ teaspoon fine sea salt 1 teaspoon grated lemon zest 4 tablespoons cold unsalted butter (½ stick), cut into ½-inch cubes 1tablespoon raw sugar, for topping Vanilla ice cream, unsweetened whipped cream, or crème fraiche for serving
- Preheat the oven to 400 degrees. In a large bowl, combine the peaches, blackberries, granulated sugar and tapioca or cornstarch. Sprinkle the lemon juice on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet or other oven proof pan.
- In a small bowl, combine milk, egg, and lemon juice, whisk to combine.
- In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt, and lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
- Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
- Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm topped with vanilla ice cream, unsweetened whipped cream, or crème fraiche.
White Chocolate Soft Fruit Muffins
Makes 1 dozen
For the Streusel 3 tablespoons unsalted butter, melted ½ cup all-purpose flour 1/3 cup granulated sugar Pinch of salt
- Preheat the oven to 425°F. Line a muffin pan with 12 paper liners.
- Mix melted butter, granulated sugar, and all-purpose flour in a small bowl. You can use a fork to combine it into a coarse crumb, then set it aside.
For the Batter 2 cups all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon salt 1 cup granulated sugar ½ cup unsalted butter, melted and slightly cooled 2 large eggs, room temperature 1 teaspoon vanilla paste or extract ¾ cup buttermilk, room temperature 1 cup finely chopped soft fruit (peeled and pitted) ¾ cup white chocolate chips
- Mix the all-purpose flour, baking powder, and salt separately in a small bowl. Set aside. Add melted butter, granulated sugar, eggs, and vanilla to a large bowl. Mix with a wooden spoon, or a rubber spatula until combined.
- Fold in the flour mixture, alternating with the buttermilk until nearly all is combined.
- Add the chopped fruit and white chocolate chips and fold until combined.
- Using a portion scoop, divide the muffin batter evenly over the muffin tin.
- Generously sprinkle the streusel on top of each muffin. You can pile it on; it will sink into the batter once in the oven.
- Bake the muffins at 400 for 5 minutes, then turn the oven down to 350°F and continue baking for another 15-18 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.
- Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and put them on a wire rack to cool to room temperature.
Blackberry Fool
Serves 4
1-pint fresh blackberries, washed and patted dry 2 tablespoons granulated sugar 2 teaspoons vanilla extract 1 cup heavy whipping cream 2 tablespoons confectioners’ sugar
- Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
- Combine the heavy cream and confectioner’s sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
- Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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