Farmer’s Market Box July 10th, 2025
This week’s local produce and featured farms:
- Broccoli – Suncoast Farms
- Butter Lettuce – Frecker Farms
- Italian Long Sweet Peppers – Fresno Evergreen
- Sugar Snap Peas – JR Organics
- Purple Cosmic Carrots – JR Organics
- Red Muscat Grapes – Murray Family Farms
- Baby Cocktail Artichokes – Suncoast Farms
- Honeydew Radish – JR Organics
- Yummy Rosa Plums – Scott Farms
- Honeyloupe Melon – Munak Ranch
Farmer’s Market Box Recipes
Roasted Broccoli Salad
Serves 4 to 6
1/3 cup extra virgin olive oil 1 bunch broccoli, cut into florets, stems peeled and chopped 1/2 medium red onion Salt and pepper 1/2 cup mayonnaise 1/2 cup plain Greek yogurt 3 tablespoons rice vinegar 2 tablespoons granulated sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 medium lemon 1/2 cup sliced almonds 1 tablespoon toasted white sesame seeds, plus more for garnish
- Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
- In a bowl, combine the oil, broccoli, onion salt and pepper. Spread the mixture onto the baking sheet and roast for 10 to 12 minutes until the broccoli is tender. Cool, and transfer to a bowl.
- In another bowl, whisk together the mayonnaise, yogurt, 3 tablespoons rice vinegar, 2 tablespoons granulated sugar, salt, and 1/2 teaspoon black pepper until blended.
- Finely grate the zest of 1 medium lemon over the broccoli (about 1 teaspoon). Juice the lemon over the broccoli (about 3 tablespoons). Add the dressing, almonds, and 1 tablespoon toasted white sesame seeds. Toss until well combined.
- Garnish with more sesame seeds and serve either at room temperature or chilled.
Pasta with Broccoli Pesto
Serves 4 to 6
One pound bucatini, orecchiette or farfalle, cooked al dente, saving some of the hot pasta water 2 cups steamed broccoli florets 1/2 cup packed basil or Italian parsley zest of 1 lemon 2 teaspoons lemon juice 1/2 cup grated Parmigiano 3 garlic cloves Pinch red pepper flakes 1/2 cup extra virgin olive oil salt and pepper ½ cup grated Parmigiano Reggiano for garnish
- Put everything into a food processor, except the oil. Pulse on and off 5 times, then with the machine running add the oil. You will have a paste, if you like it runnier, add more oil.
- Toss the hot pasta with the pesto and some of the pasta water to make a creamy sauce. Garnish with Parmigiano.
Carcioffi alla Romana
Serves 4
½ pound baby artichokes 3 cloves garlic ¼ cup loosely packed fresh parsley leaves, chopped ¼ cup loosely packed fresh mint leaves, chopped Grated zest of 1 lemon ¼ cup extra virgin olive oil 1/3 cup lemon juice ¼ cup white wine Salt and Freshly-ground black pepper, to taste
- Using a serrated knife, cut off top of artichoke and bottom-most part of stem.
- Cut each artichoke into quarters, and transfer cleaned artichokes to a bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
- Mince the garlic, parsley, mint, and zest together.
- Pour the oil into a large skillet, add the garlic mixture, and sauté for 30 seconds. Add the artichokes lemon juice, and wine, cover, and simmer for 15 minutes, uncover, and simmer for another 5 minutes until the artichokes are tender when pierced with the tip of a paring knife.
- Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.
- When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.
Vignarola (Roman Vegetable Stew)
Serves 4
This is a typical dish served in spring when artichokes and sweet peas are in abundance in Rome.
1 lemon
½ pound baby artichokes
6 tablespoons extra virgin olive oil
2 shallots, thinly sliced
3/4 cup white wine
½ cup sugar snap peas, ends trimmed and chopped
1/2 cup of mint leaves, roughly chopped
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper
- Cut the lemon in half and set aside. Cut the artichokes into quarters and trim any tough outer leaves.
- Squeeze some lemon juice over the artichokes as you cut.
- Heat the oil in a large skillet set over a medium heat. Add the shallots and saute them until soft and translucent. Add the artichokes and peas, stir to coat them in oil.
- Pour over the wine and season with salt and pepper.
- Cover and cook for 12–15 minutes, stirring occasionally.
- Stir in the chopped mint and parsley, season with salt and pepper, remove from the heat, and leave to rest for 10 minutes, and serve warm.
Roasted Pork Tenderloin with Grapes and Red Wine Reduction
Serves 6
Two 1 1/2-pound pork tenderloin, silver skin removed 2 teaspoons finely chopped thyme 1 tablespoon finely chopped sage 4 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup finely chopped onion 3 cups red Muscat grapes 1 cup full bodied red wine (Merlot, Sangiovese) 1 cup chicken stock 2 tablespoons unsalted butter mixed with 2 tablespoons all-purpose flour 1 tablespoon finely chopped parsley
- Preheat the oven to 400 degrees.
- In a small bowl, combine the thyme, sage, 2 tablespoons of oil, salt, and pepper. Rub all over the pork.
- In a large oven proof skillet, heat 2 tablespoons of oil, and brown the pork on all sides. Add the onion, grapes, wine and stock to the skillet, transfer to the oven and roast for 15 to 20 minutes, until the pork registers 155 degrees on an instant read meat thermometer.
- Remove the pork from the skillet, cover with aluminum foil to rest, and place the skillet over medium high heat, scraping up any browned bits on the bottom of the pan.
- Add the butter mixture, bringing back to a boil, until the sauce is thickened. Taste for seasoning and adjust using salt and pepper. Add the parsley.
- Thinly slice the roast, and nap with some of the sauce and grapes.
Butter Lettuce salad with Muscat Grape Vinaigrette
Serves 4
One head butter lettuce, washed, spun dry and chopped 3 cosmic carrots, cut into matchsticks 3 honeydew radishes, thinly sliced 1 cup muscat grapes, stems removed ¼ cup red wine vinegar 1 tablespoon Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper.
- Put the lettuce, carrots, and radish into a salad bowl. In a blender or food processor, combine the grapes, vinegar, mustard, and oil. Puree and season with salt and pepper.
- Toss the salad with some of the dressing and serve.
Muscat Grape Focaccia
Serves 8
2 envelopes active dry yeast 2 cups lukewarm whole milk 1 tablespoon sugar, plus 1 teaspoon 5 cups all-purpose flour, plus more for the work surface 1 cup extra-virgin olive oil, plus 1/3 cup, plus more for drizzling 1 tablespoon finely chopped fresh rosemary leaves 1 cup red muscat grapes, seeded, halved, or quartered 1 cup golden raisins 1 1/2 teaspoon salt 1 tablespoon lemon zest, grated Fleur de Sel 1 egg, beaten well
- In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place for about 15 minutes for the yeast to activate. Place the risen dough in mixer, set aside.
- In a large skillet, heat the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool.
- Begin to mix the dough, slowly, and mix another 4 cups of flour into the yeast mixture with the dough hook attachment, then add a pinch of Fleur de Sel.
- Add half of the olive oil/grape mixture into dough. Knead until smooth with your hands. Form the dough into a ball. Place some olive oil in a large bowl to coat the sides.
- Place the dough ball into bowl and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
- The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with towel, and let rise again until doubled, 30 to 40 minutes.
- Preheat the oven to 425 degrees.
- Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar.
- Top with lemon zest and finish with some Fleur de Sel.
- Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.
Cook’s Note: This focaccia is delicious served with salty cheeses or cured meats such as prosciutto and salami.
Crudites with Fresh Herb Ranch Dressing
Makes 2 cups
1 head broccoli cut into florets ½ pound sugar snap peas, ends trimmed 1 bunch purple cosmic carrots, cut into matchsticks 1 bunch honeydew radish, ends trimmed, and cut into quarters 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
- Arrange the vegetables on a serving platter. Combine the remaining 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.
Bruschetta with Italian Peppers
Serves 4
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 it with the garlic clove. Allow it to cool.
- 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 Italian peppers 2 garlic cloves, sliced 1/4 cup finely chopped Italian parsley Salt and pepper Whole milk ricotta cheese (about 1/2 cup) Aged balsamic vinegar
- Slice the peppers in half lengthwise, keeping the seeds.
- 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.
- Add the garlic and parsley to the peppers and stir. Season with salt and pepper.
- Spread the bruschetta with some of the ricotta. Top with peppers and drizzle with balsamic vinegar.
Sauteed Italian Peppers
Serves 4
¼ cup extra virgin olive oil 1 large sweet yellow onion ½ pound Italian peppers, cored, and thinly sliced ½ cup chopped canned tomatoes 2 tablespoons aged balsamic vinegar ¼ cup finely chopped Italian parsley 2 tablespoons finely chopped oregano Salt and pepper
- In a large sauté pan, heat the oil, sauté the onion for 2 to 3 minutes until softened. Add the peppers, and saute another 3 minutes, until softened.
- Add the tomatoes, vinegar, parsley, oregano, salt and pepper, and simmer for 10 to 15 minutes, until the peppers are softened, and the sauce is Jammy.
- This condiment is used as a side dish in Southern Italy with grilled meats and poultry, it’s delicious as a sandwich topping, or served on bruschetta.
Prosciutto and Melon Salad with Mint
Serves 6
One Honeyloupe, peeled, seeded, and thinly sliced 6 thin slices Prosciutto di Parma, cut into julienne 6 mint leaves, thinly sliced 2 tablespoons lime juice 3 tablespoons extra virgin olive oil Freshly ground black pepper
- Arrange the Honeyloupe on a serving platter.
- Sprinkle the prosciutto and mint over the cantaloupe.
- Drizzle with the lime juice and oil.
- Grind pepper over the salad and serve at room temperature.
Honeyloupe Ice Cream
Serves 6
4 cups cubed peeled and seeded Honeyloupe melon 3/4 cup sugar 1/2 cup orange juice 1 cup heavy cream
- In a blender, combine the melon, sugar, and juice. Puree the mixture.
- Add the cream and refrigerate for 3 hours.
- Pour into an ice cream maker and process according to the manufacturers’ directions.
- Freeze the ice cream for up to 1 week if needed.
Melon Tartar
Serves 4 to 6
6 cups finely diced ripe Honeyloupe melon Juice and grated zest of 1 lime 1 tablespoon minced Japanese pickled ginger 1 tablespoon minced chives 1 head butter lettuce, washed, separated, and spun dry 2 tablespoons extra-virgin olive oil ½ tablespoon rice vinegar 4 ounces finely crumbled ricotta Salata Ground black pepper
- Place melon in a bowl, fold in lime juice and zest and add the ginger and half the chives.
- Place the lettuce in a separate bowl and toss with 1 tablespoon of the oil and the vinegar.
- Arrange dressed lettuce on a serving plate.
- Pile melon mixture in the center of the serving platter.
- Toss the cheese with the remaining chives and place in a small mound on top of the melon. Drizzle a little of the remaining olive oil on the cheese and sprinkle with freshly ground black pepper to serve.
Savory Plum Tart
Serves 6
This is a beautiful appetizer or first course, made with frozen puff pastry and a few other ingredients.
1 sheet puff pastry rolled to 14-inch circle or rectangle 2 tablespoons unsalted butter 1 cup thinly sliced spring onions 1 teaspoon finely chopped thyme One 5.5-ounce container Boursin cheese, softened 4 Yummy Rosa plums, halved, pitted, and thinly sliced Apricot jam
- Preheat the oven to 400 degrees. Put the puff pastry on a baking sheet lined with foil, parchment, or silicone. Prick the pastry all over with the tines of a fork.
- Bake for 5 minutes. Cool.
- Meanwhile, melt the butter, and saute the onions until they are caramelized, about 15 to 20 minutes. Season with salt and pepper and thyme.
- Mash the cheese so it is spreadable.
- When the pastry is cooled, spread with the cheese. Top with the onions and plums in a decorative pattern.
- Brush the plums with the jam and bake again for 20 minutes, until the crust is golden, and the jam is bubbling.
- Let the pastry rest for 10 minutes, then cut into wedges or squares. The tart is best served at room temperature.
- Cook’s Note: This tart is also amazing using Nectarines, apriums or pluots.
Plum Torte
Serves 6
1 cup sugar ½ cup unsalted butter, softened 1 cup unbleached flour, sifted 1 teaspoon baking powder Pinch of salt 2 eggs 1 teaspoon fresh lemon juice 3 to 4 plums, pitted, and cut into 1/2-inch wedges 1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees and coat the inside of a 9-inch baking pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the sugar and butter until light.
- Add the flour, baking powder, salt, eggs, and lemon juice and beat well.
- Spoon the batter into the pan.
- Arrange the plums on top of the batter. Sprinkle lightly with cinnamon sugar.
- Bake for 1 hour, approximately. Remove and cool for 30 minutes before serving with vanilla ice cream, or unsweetened whipped cream.
Grilled Steak Salad with Plums and Gorgonzola
Serves 4
1/2 cup extra virgin olive oil, divided 1 tablespoons soy sauce 1 lb. skirt or flank steak, trimmed and cut into 2 or 3 pieces salt and freshly ground black pepper 2 tablespoons sherry vinegar 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 garlic clove, minced 3 plums sliced into thin wedges 6 ounces field greens 1/4 cup red onion, thinly sliced 2/3 cup crumbled gorgonzola cheese
- Preheat a grill pan over medium-high heat or prepare a medium-high (400°F to 475°F) gas or charcoal-grill fire.
- Combine 2 tablespoons olive oil and the soy sauce in a small dish; rub over the steak.
- Season the steak with salt and pepper. Grill, flipping once, until medium rare (130°F to 135°F), about 5 minutes total. Transfer to a cutting board.
- In a large bowl, whisk the vinegar, maple syrup, mustard, garlic, season with salt and pepper.
- Slowly whisk in the remaining oil.
- Add the plums and toss well. Using a slotted spoon, transfer the plums to a bowl.
- Add the greens and onion to the dressing and toss well. arrange on a serving platter. Slice the steak thinly across the grain. Arrange the steak and plums over the greens and top with the cheese.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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