Farmer’s Market Box June 19th, 2025

June 20, 2025 Sandra Ruiz 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Heirloom Cherry Tomatoes –Girl & Dug Farms
Fuji Apples – Cuyama Orchards
Zucchini Squash – JR Organics
Broccolini – Mendoza Farms
Arugula – Tamai Family Farms
Rainbow Chard– Milliken Family Farms
Japanese Eggplant – Her Produce
White Corn – Milliken Family Farms
Baby Beets – Family Farm
Salanova Lettuce– The Garden Of
Sorrento Italian Lemons – Rancho Del Sol Organics

Farmer’s Market Box Recipes

Roasted Ratatouille

Serves 6
Chop the zucchini and eggplant into ½-inch dice

1/3 cup extra virgin olive oil
3 medium zucchinis, ends trimmed, and chopped 
2 Japanese eggplant, ends trimmed, and chopped
1 red onion, coarsely chopped
1 basket heirloom cherry tomatoes, stemmed and cut in ½
2 teaspoons Herbs de Provence (see note)
Salt and pepper
¼ cup finely chopped parsley
2 tablespoons finely chopped basil

Preheat the oven to 400 degrees, line a sheet pan with a silpat, aluminum foil, or parchment.
In a large bowl, combine all the ingredients, except for the parsley and basil. Toss to coat.
Spread the mixture onto the baking sheet, and bake for 15 minutes, turn the vegetables, and roast another 10 to 15 minutes until the vegetables are tender.
Transfer the contents of the sheet pan to a serving bowl and toss with the chopped parsley and basil. Serve warm or at room temperature.

Asian Chicken and Spicy Eggplant

Serves 4

1/2 cup vegetable oil
1/2-pound Japanese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves minced
1 teaspoon grated fresh ginger
1/2-pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions finely chopped for garnish
2 cups steamed rice for serving

Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides. Remove and drain on paper towels.
Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink.
Add the eggplant back to the skillet.
In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture. Pour into the skillet and stir to combine. Bring to a boil to thicken the sauce.
Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions. This is delicious over rice.

Elotes Pasta Salad

Serves 6

One-pound shaped pasta (farfalle, fusilli, cavatappi, short rigatoni) cooked 2 minutes short of al dente
1 cup white corn, cut from the cob
½ cup finely chopped red onion
1 cup chopped cherry tomatoes
1 cup crumbled Cotija cheese
2/3 cup mayonnaise
1/3 cup sour cream
3 garlic cloves, minced
3 tablespoons lime juice
1 teaspoon Ancho chile powder
¼ cup finely chopped cilantro

Put the cooled pasta into a large salad bowl.
Add the corn, onion, tomatoes, and cheese.
In a small bowl, whisk together the mayonnaise, sour cream, garlic, lemon juice, chile powder and cilantro. Taste for seasoning and adjust using salt and pepper.
Pour the dressing over the salad ingredients and toss to coat. Taste for seasoning and adjust. If you would like a spicier salad, add Cholula to the salad in small increments. Cover and refrigerate for at least 2 hours to allow the flavors to blend.
Cooks’ Note: Cook the pasta a few minutes short of al dente, the acid in the salad dressing will continue to cook the pasta as it sits. Also, DO NOT add oil to the pasta water; when pasta cooks, the starch goes to the outside of the pasta, if you add oil, the dressing/sauce will slide right off of the pasta. Once you add sauce or dressing, that will allow the pasta to separate.

Bacon Corn Chowder

Serves 4-6

3 cups chicken or vegetable broth
2 cups diced Yukon gold or red potatoes
2 medium carrots, diced
4 strips thick cut bacon, cut into ½-inch dice 
1/2 cup finely chopped onion
1 rib celery, chopped finely
1 1/2 teaspoons dried thyme leaves
1/4 cup flour
1 cup corn cut from the cob
1/2 cup heavy cream
Salt and more Tabasco to taste

In a saucepan, bring the broth, potatoes, and carrots to a boil. Simmer for 10 minutes until the potatoes are tender. Drain, save the broth and vegetables.
In a Dutch oven, cook the bacon until it is crisp. Add the onion, celery, and thyme, and sauté until the onion is softened, about 5 minutes. Add the flour and sauté for 2 to 3 minutes to cook the flour.
Add the reserved broth and bring to a boil. Add the carrots, potatoes, and corn, and simmer for 5 minutes. Add the cream and season with salt and Tabasco. Serve warm.
Cook’s Note: You can omit the cream if you would like, add a bit more broth if desired.

Broccolini and Cannellini Beans on Garlic Toast

Serves 2-4

1 bunch broccolini, washed and chopped
11/2 Tbs. extra-virgin olive oil.
more for drizzling
1 torpedo onion, finely chopped using the white/red parts only
11/2 to 2 tsp. finely chopped fresh rosemary
2 cloves garlic, minced, plus 1 whole clove to rub on the toast
 Crushed red pepper flakes
1 cup chicken or vegetable broth
1 15-oz. can cannellini beans, rinsed and drained
salt and freshly ground black pepper
2 to 4 thick slices sturdy country-style bread, preferably sourdough
Olive oil for drizzling to serve 
Lemon wedges or red wine vinegar for serving

In a large skillet, heat the oil, add the onion and rosemary, and cook until the onion softens, and begins to caramelize. Add the minced garlic and a pinch or two
of red pepper flakes and cook for 1 minute.
Add the chopped broccolini and 1 cup of broth, cook, stirring occasionally, until the broccolini is wilted, about 5 minutes.
Add the beans (and more broth as needed) until the greens are cooked, about another 10 minutes. Season well with salt and pepper.
Meanwhile, toast the bread on the grill or under the broiler. Rub one side of the toast with the reserved garlic clove.
Set a slice or two of bread on each plate. Spoon the beans and greens over the toast. Drizzle olive oil liberally over the beans and greens. Top with a squeeze of lemon juice or a splash of red wine vinegar.

Linguine with Broccolini and Pancetta

Serves 4-6

1 cup panko breadcrumbs
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
¼ teaspoon salt
1-pound broccolini, trimmed, stalks cut into 1-inch pieces, florets left whole
1 teaspoon salt, plus salt for cooking broccolini and pasta
1 pound linguine
¼ cup extra-virgin olive oil
4 ounces pancetta, cut into 1⁄4-inch pieces
2 garlic cloves, minced
¾ teaspoon red pepper flakes
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
4 tablespoons uns

Combine panko, garlic, oil, and salt in a 12-inch nonstick skillet. Cook over medium heat, stirring frequently, until the panko is golden brown, 3 to 6 minutes. Transfer to bowl and set aside.
Bring 4 quarts water to boil in Dutch oven over high heat. Add broccolini stalks and 1 tablespoon salt. Cook, stirring often, until crisp-tender, about 1 minute. Add florets and continue to cook 1 minute longer. Using spider skimmer or slotted spoon, transfer broccolini to second bowl and set aside.
Return water to boil; add pasta; and cook, stirring often, until strands are flexible but still very firm in center, 5 to 7 minutes. Reserve 2 cups cooking water, then drain pasta and set aside.
Wipe pot dry with paper towels. Combine oil and pancetta in now‑empty pot and cook over medium heat until pancetta is golden brown and beginning to crisp, 6 to 8 minutes. Add garlic, pepper flakes, and salt and cook until fragrant, about 30 seconds.
Add 1½ cups reserved cooking water to oil mixture, increase heat to medium-high, and bring to boil.
Stir in pasta and broccolini and cook, stirring often and folding pasta over itself, until water is mostly absorbed, and pasta is al dente, about 3 minutes.
Off heat, stir in Parmesan and butter until butter is melted. Adjust consistency with remaining reserved cooking water as needed. Transfer to serving dish; sprinkle with ½ cup breadcrumbs; and serve, passing extra Parmesan and remaining ½ cup breadcrumbs separately.

Scampi with Heirloom Cherry Tomatoes

Serves 6

1-pound large shell pasta, cooked 2 minutes short of al dente, 1 cup hot pasta water reserved
¼ cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
½ cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon dried basil
1 basket cherry tomatoes, stemmed and cut in half
½ cup dry white wine or dry vermouth
1 pound large peeled and deveined shrimp
¼ cup finely chopped Italian parsley
2 tablespoons finely chopped basil
Salt and pepper

In a large skillet, heat the oil, sauté the garlic, pepper flakes, onion, oregano, and basil until the onions are softened, about 3 minutes. Add the tomatoes, and cook until the tomatoes burst, and become jammy.
Add the wine and cook over high heat to concentrate the flavor.
Add the shrimp, and cook until the shrimp turn pink, about 3 minutes.
Stir in the parsley and basil, taste for seasoning and correct.
Add the pasta to the skillet, and toss to coat the pasta, adding some of the pasta water to make a creamy sauce. Serve the pasta hot.

Arugula Salad with Roasted Baby Beets

Serves 4

One bunch baby beets, tops removed and scrubbed
One bunch arugula, washed, spun dry and chopped
¼ cup aged balsamic vinegar
½ cup extra virgin olive oil
Salt and pepper
½ cup crumbled goat cheese for garnish

Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
Put the beets on the baking sheet, cover with aluminum foil, and roast for 15 to 20 minutes, until the beets are tender when a paring knife goes in easily.
When the beets are cool enough to handle, slip off the skins, and slice the beets.
Put the arugula onto salad plates.
Arrange some of the sliced beets on the arugula.
In a mixing bowl, whisk together the vinegar and oil. Season with salt and pepper. Drizzle the dressing over the beets and arugula and garnish with crumbled goat cheese.

Assorted Lettuce Wedge Salad

Serves 4

4 assorted lettuce, washed, spun dry and cut in half
1 cup mayonnaise 
1/4 cup sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup crumbled blue cheese
4 strips bacon, cooked crisp and crumbled
1 cup cherry tomatoes, cut in half

Arrange the lettuce on salad plates.
In a mixing bowl, whisk together the mayonnaise, sour cream, vinegar, lemon juice, Worcestershire, Dijon mustard, pepper, and blue cheese. Season with salt and pepper if needed.
Spoon some of the dressing over the lettuce, garnish with bacon and cherry tomatoes.

Fuji Apple Cake

Makes one 9-inch bundt

1 ½ cups canola oil
1 ½ cups sugar
3 large eggs
3 cups chopped apples
1 cup chopped pecans (optional)
1 teaspoon vanilla paste or extract
1 teaspoon ground cinnamon
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
In a large bowl, combine the oil, sugar, and eggs until blended.
Add the apples, pecans (if using), vanilla, flour, baking soda and salt.
Transfer to the prepared pan and bake for 45-55 minutes until a skewer inserted into the center comes out clean.
Allow the bundt to cool for EXACTLY 10 minutes before removing it from the pan, and cool on a wire rack.
The cake keeps in an airtight container for 1 week and can be frozen for 2 months.

Chicken Waldorf Salad

Serves 4 to 6
First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing.

In a small bowl, whisk together the ingredients. Taste salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.

For the Salad
2 cups bite-size pieces of cooked chicken 
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped scallion
3 Fuji apples, cored and cut into 1/2-inch dice 
One head leaf lettuce, washed, spun dry and chopped
1 cup toasted pecans

To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
When ready to serve, place the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.

Zucchini Chocolate Cake

Makes 1 bundt cake

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder 
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Greens and Beans Soup

Serves 6 to 8

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese for garnish

In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
Add the tomatoes and wine and bring to a boil.
Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
Taste for seasoning and adjust using salt and pepper.
Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Crostini with Sautéed Greens and Fresh Buretta

Serves 8

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

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

To Prepare the Bruschetta
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burrata or fresh mozzarella cheese
Fleur de Sel

In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and chard, and cook over medium-low heat, stirring occasionally. When the chard is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The chard can be room temperature when served.
Spoon the chard over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
You will have to prepare this just before serving but have the greens ready and cut the burrata. Serve with small plates to catch any drips.

Pasta Carbonara with Zucchini

Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2-pound zucchini, 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

In a large skillet, heat the oil, sauté the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
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.
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.

Zucchini Chard Tortilla Bake

Serves 6
Feel free to add protein to this: leftover rotisserie chicken, cooked seafood, or leftover pork. 

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup unsalted butter
1/2 cups finely chopped onion
2 chipotle chilies in adobo, finely chopped
1 cup finely chopped carrots
2 cups chopped zucchini 
Salt and pepper
Twelve 6-inch corn tortillas
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup finely chopped cilantro or Italian parsley

Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
In a skillet, heat the oil, swirl the garlic for 30 seconds, add the chard, and toss in the garlic oil, and season with salt and pepper until the chard is wilted. Transfer to a large mixing bowl to cool.
Wipe out the skillet, melt 1/4 cup of the butter, and sauté the onion and chipotle for 2 to 3 minutes, until the onion is softened. Add the carrots and zucchini, season with salt and pepper and sauté until the vegetables are crisp/tender. Transfer to the bowl with the chard.
Tear the tortillas and put into the bowl.
Wipe out the skillet and melt the remaining butter. Add the flour and whisk for 2 minutes. Gradually add the broth and cream. Bring to a boil whisking until smooth.
Remove the sauce from the heat, add 1 1/2 cups of the cheddar and 1/2 cup of the Monterey Jack.
Stir in the cilantro and season with salt and pepper. Pour over the vegetables and tortillas in the bowl.
Stir to blend.
Transfer to the prepared baking dish and sprinkle the top with the remaining cheeses. Bake for 30 to 40 minutes, until bubbling and golden brown. Allow to rest for 5 minutes before serving.

Homemade Limoncello

Makes two 16-ounce bottles
Sorrento lemons have a thick peel and pith. On the Amalfi coast they are only used to make Limoncello, and every Italian family says theirs is the best. This is an easy way to make it.

10 Sorrento lemons, washed and dried
1 750-ml bottle vodka (100-proof preferred, or 80-proof)
1 to 4 cups granulated sugar, to taste

Using a vegetable peeler or Microplane remove the peels from all the lemons.
Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don’t worry about trimming every scrap.
Transfer the lemon peels to a 1-quart jar.
Cover the peels with vodka.
Screw on the lid.
Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for at least 4 days or as long as a month.
The longer you let the vodka infuse, the lemonier your limoncello.
Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.
Prepare a sugar syrup of at least 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool.
Pour the sugar syrup into the infused vodka. Stir gently to mix.
Taste and add additional sugar syrup if desired. You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like up to 4 cups of water with 4 cups of sugar.
More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.
Insert a funnel in the neck of one of the bottles and fill with limoncello. Repeat with remaining bottles.
Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for up to a year.

Chicken Piccata

Serves 6

6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh Sorrento lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup canned low-salt chicken broth
1/2 cup drained capers
1/2 cup chopped fresh parsley

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to a platter tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
Stir in capers, parsley and remaining 2 tablespoons butter.
Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.

Spaghetti Alla Limone

Serves 6

1 pound spaghetti, cooked 2 minutes short of al dente, reserving 1 cup cooking water
¼ cup extra virgin olive oil, plus more for serving
1 medium shallot, minced 
¼ cup heavy cream
2 teaspoons finely grated zest and 1/4 cup juice from Sorrento lemons
½ cup finely grated Parmesan cheese, plus more for serving
Ground black pepper
2 tablespoons shredded fresh basil leaves

Heat 1 tablespoon oil in a Dutch oven over medium heat, add the shallot and cook until shallot is softened, about 2 minutes.
Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove the pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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