Farmer’s Market Box July 17th, 2025
This week’s local produce and featured farms:
- Green Zebra Tomatoes – Munak Ranch
- Thai Basil – Fresno Evergreen
- Mustard Greens – Windrose Farms
- Calamondin Limes – NBC Farms
- Red Gem Lettuce – The Garden Of
- Gold Beets –Tamai Family Farms
- Yellow Corn – First Fruit Sweet Corn
- Torpedo Red Onions – Tutti Frutti Farm
- Rocky Sweet Melon – Munak Ranch
- Apricots – Frog Hollow Farm
Farmer’s Market Box Recipes
Apricot Torte
Serves 6 to 8
This is a great recipe to keep in your repertoire---I have made it with all kinds of stone fruit; apricots are especially delicious.
¾ to 1 cup sugar ½ cup unsalted butter, softened 2 eggs 1 cup unbleached flour 1 teaspoon baking powder Pinch of salt 1/2-pound apricots, halved and pitted Confectioner’s sugar for garnish
- Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream together the sugar, and butter until fluffy. Add the eggs one at a time and beat until combined.
- Add the flour, baking powder and salt. Beat until smooth.
- Pour the batter into the pan. Arrange the apricots cut side down on top of the butter, pushing the fruit into the batter a bit.
- Bake for 1 hour, or until a skewer inserted into the center comes out clean. Cool for 10 minutes, remove the springform, and cool completely. Sift confectioners’ sugar over the torte when cooled.
Moscato Poached Apricots with Crème Fraiche
Serves 4 to 6
1/2-pound apricots, halved and pitted 1 1/2 cups Moscato di Asti 1 teaspoon vanilla paste or extract 1/3 cup sugar 1/2 cup crème fraiche
- Put the apricots, Moscato, vanilla and sugar into a Dutch oven. Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender. Remove the apricots from the liquid, boil the liquid down until it is reduced by half. Cool the syrup and the apricots.
- When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.
Apricot Salsa
Makes about 2 cups
2 Whole Apricots, pitted and coarsely chopped 1/4 cup calamondin lime juice 1 teaspoon Salt 1 teaspoon Red Wine Vinegar 1/2 cup finely chopped zebra green tomato 1/4 cup red torpedo onion, finely chopped 2 teaspoons Jalapeno, finely chopped 1 teaspoon Honey 1 Tablespoon Cilantro or Italian parsley, chopped
- Combine all the ingredients in a bowl and toss to coat. Allow to mellow at room temperature for 2 hours before serving. The salsa will keep covered in the refrigerator for up to 4 days.
Zebra Green Tomatoes with Fresh Herb Dressing
Serves 2 to 4
2 red gem lettuce heads, washed, spun dry and chopped ½ pound Zebra green tomatoes, quartered 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 lettuce and tomatoes in a salad bowl.
- In another bowl, whisk the remaining ingredients till blended. Dress the salad and serve. Any leftover dressing will keep in the refrigerator for up to 5 days, and is delicious on baked potatoes, tossed into pasta or potato salad, or spooned over grilled vegetables.
Golden Beet Salad
Serves 4
Two red gem lettuce, washed, spun dry and chopped One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice 1/3 cup orange juice 1/4 cup aged balsamic vinegar 2 teaspoons finely chopped red torpedo onion 1 cup vegetable oil Salt and pepper 1 cup crumbled goat cheese
To Roast the Beets One bunch golden beets, scrubbed and tops removed (save for another use—see below)
- Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into 1/2-inch dice, or into slices (for this salad a dice is nice J)
- Put the beets in a bowl, pour some of the dressing over the beets, and toss to coat.
- Cook’s Note: If you have an Insta-pot, beets can be cooked for 15 minutes at high pressure with natural release.
To Assemble
- Put the greens into a salad bowl.
- In a small mixing bowl, whisk together the juice, vinegar, onion, honey, and oil, until thickened. Season with salt and pepper to taste.
- Drizzle some of the dressing over the cooled beets and toss to coat. Plate the salad, arrange some of the beets over the greens, drizzle with additional dressing, and sprinkle with crumbled goat cheese.
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and sauté. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious, stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil 2 garlic cloves, sliced Pinch red pepper flakes 1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons 2 to 4 tablespoons water or broth Salt and pepper
- In a large skillet heat the oil, sauté the garlic and pepper for 30 seconds until fragrant. Add the greens, and sauté for 3 to 4 minutes until wilted.
- If the skillet is dry add a bit of water or broth, to help wilt the greens.
- Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Pasta with Pancetta and Mustard Greens
Serves 6
1-pound penne or other shaped pasta 3 tablespoons extra virgin olive oil 1/2 cup finely chopped pancetta 3 garlic cloves, minced 1 bunch mustard greens, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons Salt and pepper 3/4 cup grated Pecorino Romano
- Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
- In a large skillet, heat the oil, sauté the pancetta until crispy.
- Add the garlic and swirl in the pan for 3 seconds until fragrant.
- Add the greens and cook until they are wilted. Season with salt and pepper.
- When the pasta is cooked, drain, reserving 1 cup of hot pasta water if needed.
- Toss the pasta with the greens in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
- Serve the pasta garnished with the remaining cheese.
Ginger Garlic Sauteed Mustard Greens
Serves 2 to 4
2 tablespoons toasted sesame oil 1 garlic clove, minced 1/2 teaspoon grated ginger root 1 bunch mustard greens, tough stems removed, washed, spun dry and chopped 1/2 cup vegetable broth, or water 1 teaspoon sugar 1 tablespoon soy sauce 1 tablespoon rice vinegar Toasted sesame seeds for garnish
- In a large skillet or wok, heat the oil with the garlic and ginger, swirl in the pan for 30 seconds till fragrant.
- Add the greens, tossing to coat with the oil.
- Add the broth, sugar, soy sauce, and vinegar, and saute till the greens are tender, about 3 minutes, tossing frequently to combine.
- Serve hot, or at room temperature garnished with sesame seeds.
Thai Basil Chicken
Serves 6
2 cups Thai basil leaves, tightly packed 3 medium garlic cloves, peeled 4 red Thai chiles, stemmed, ribbed, and seeded 2 tablespoons fish sauce, plus extra for serving 1 tablespoon oyster sauce 1 teaspoon white vinegar, plus extra for serving 1 tablespoon sugar, plus extra for serving 1 ½ ground chicken or turkey ¾ cup thinly sliced torpedo onions 2 tablespoons vegetable oil red pepper flakes, for serving (see note) Steamed rice for serving
- Process 1 cup basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet.
- Combine the chicken or turkey with 1 tablespoon fish sauce transfer to medium bowl and refrigerate 15 minutes.
- Stir onion and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 11/2 minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and onions are golden brown, 5 to 8 minutes.
- Add chicken, increase heat to medium, and cook, stirring and breaking up until only traces of pink remain, 2 to 4 minutes.
- Add the reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
- Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately over steamed rice, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately if desired.
Frozen Thai Basil Bliss Cocktail
Serves 2
5 Thai basil leaves ½ cup fresh pineapple cubes 1 tablespoon simple syrup 2 ounces Blanco tequila 1½ tablespoons calamondin lime juice 2 cups ice
- Put the ingredients into a blender and puree. Serve in a cold glass.
Rocky Sweet Melon Ice Cream
Serves 4
4 cups cubed peeled and seeded rocky sweet melon 3/4 cup sugar 1/4 cup orange juice ¼ cup calamondin lime juice 1 cup heavy cream
- In a blender, combine the cantaloupe, sugar, and juices. 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.
Rocky Sweet Melon Salad
Serves 4 to 6
½ cup thinly sliced red torpedo onion ⅓ cup calamondin lime juice 1-3 teaspoons honey (optional) 1 teaspoon ground dried Aleppo pepper ½ teaspoon sea salt 6 cups peeled, halved, seeded, and cut into 1½-inch chunks Rocky sweet melon 5 tablespoons chopped fresh parsley 5 tablespoons chopped fresh mint ¼ cup finely chopped pitted oil-cured olives
- Combine onion and lime juice in large bowl and let sit for 5 minutes. Stir in honey, if using; Aleppo pepper; and salt. Add cantaloupe, ¼ cup parsley, ¼ cup mint, and 3 tablespoons olives and stir to combine.
- Transfer to shallow serving bowl. Sprinkle with the remaining 1 tablespoon parsley, remaining 1 tablespoon mint, and remaining 1 tablespoon olives and serve.
Street Corn Pasta Salad
Serves 6
For the Dressing 1 cup sour cream or Greek Style Yogurt 1/2 cup mayonnaise 1/4 cup fresh calamondin lime juice 1 teaspoon chipotle chili powder 1/2 teaspoon ground cumin 1 teaspoon garlic salt 1/2 teaspoon ground black pepper
- In a small bowl, whisk together the ingredients, cover and refrigerate.
For the Salad I pound elbow pasta, cooked 2 minutes short of al dente 1 cup yellow corn, cut from the cob 1 cup finely chopped green tomatoes 1/2 cup finely chopped torpedo onion, using the white and tender green parts 1 1/2 cups crumbled cotija cheese 1/2 cup finely chopped cilantro or Italian parsley Salt and pepper
- In a large bowl, combine the semi-cooled pasta, corn, tomatoes, onion, cheese, and cilantro.
- Toss with the dressing, and taste for seasoning, adjusting with salt and pepper. Cover and refrigerate for at least 2 hours or overnight. Remove from the refrigerator 1 hour before serving.
Jalapeno Corn Bites
Serves 6 to 8
These are a great bite to serve with cocktails. 2 tablespoons unsalted butter ½ cup finely chopped sweet yellow onion ¼ cup finely chopped sweet peppers ¼ cup finely chopped jalapeno pepper 1 cup corn kernels cut from the cob One package Jiffy corn bread mix 1/4 cup milk 1/3 cup sour cream ½ cup mayonnaise 6 shakes hot sauce, or Tabasco 2/3 cups shredded mild cheddar cheese 1/3 cup shredded pepper jack cheese
- Preheat the oven to 375 degrees, coat the inside of 24 mini-muffin tins with non-stick cooking spray.
- Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
- Transfer the mixture to the mixing bowl and allow it to cool.
- Add the remaining ingredients to the corn mixture in the bowl and stir until blended. Using a small scoop, fill the muffin cups 3/4 full.
- Bake for 20 to 30 minutes, until a toothpick inserted into the center of a muffin comes out with just a few crumbs adhering to the toothpick. Remove from the oven, allow to cool in the tins for 5 minutes, remove and serve warm.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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