Farmers’ Market Box July 8th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Purple Potato Salad

Serves 4:

1 pound purple fingerling potatoes, scrubbed
2 ribs celery, finely diced
1 torpedo red onion, thinly sliced using the red and tender green parts
1/4 cup finely chopped dill weed (or two tablespoons dried)
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
Salt and pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Cool completely.
2. When cooled, cut into bite sized pieces, transfer to a salad bowl, add the celery, onion, dill, zest, and lemon juice, tossing to blend.
3. In a small bowl, whisk together the mayonnaise, sour cream, and mustard.
4. Toss with the potatoes, until coated. Season with salt and pepper. The salad can be refrigerated for up to 12 hours.

Roasted Fingerling Potatoes

Serves 4:

1 pound purple fingerling potatoes, scrubbed, and cut in half
1/3 cup extra virgin olive oil
Salt and pepper
2 tablespoons finely chopped rosemary
1/4 cup butter
2 garlic cloves, mashed

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the potatoes, oil, salt, pepper, and rosemary, tossing to coat the potatoes.
3. Spread onto the baking sheet in an even layer, and roast for 30 minutes, turn the potatoes, and roast another 15 to 20 minutes until the potatoes are crispy and cooked through.
4. While the potatoes are roasting, melt the butter in a skillet, and saute the garlic for 2 to 3 minutes until fragrant.
5. Transfer the potatoes to a serving bowl, drizzle with the garlic butter, and serve.

Pasta alla Norma

Serves 6:

1 pound penne or rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem and root ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

1. In a large skillet, heat the oil, saute the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.

Grilled Eggplant with Herb Vinaigrette

Serves 4 to 6:

One pound Italian eggplant, stem and root ends trimmed, cut into 1/2-inch rounds
2/3 cup extra virgin olive oil
Salt and pepper

1. 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

1. In a food processor or blender, combine the ingredients, and process/blend until smooth. Season with salt and pepper.
2. 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.

Slow Cooker Portuguese Sausage and Kale Soup

Serves 6:

2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 red torpedo onions, finely chopped, using the white and tender green parts
4 medium carrots, finely chopped
1 bunch kale, tough stems removed, chopped into 1-inch pieces
5 medium fingerling potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken broth
2 bay leaves
¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)

1. In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
2. Add the kale, potatoes, chicken broth, and bay leaf stirring to combine the ingredients.
3. Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro/parsley and serve.

Spinach and Grilled Pluot Salad

Serves 4:
The crumbled cheese is optional with this salad, but it does give it a nice, salted contrast to the sweet pluots.

1/2 pound pluots, cut in half and pitted
Raw sugar
1 bunch spinach, washed, spun dry and tough ends trimmed
2 torpedo onions, thinly sliced, using the red part only
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
Crumbled goat or blue cheese for garnish

1. Preheat the broiler or grill pan, dip the cut side of the pluots into the raw sugar, and grill cut side up until the sugar is caramelized. Set aside.
2. Put the spinach and onions into a salad bowl.
3. In another bowl whisk together the vinegar mustard, honey, and oil. Season with salt and pepper.
4. Toss the spinach with some of the dressing and plate the salad.
5. Top each serving with a grilled pluot, sprinkle with cheese, and drizzle with a bit of the dressing.

Ricotta Cake

Serves 6:

3/4 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 cup fresh whole milk ricotta
2 tablespoons sour cream or Greek style yogurt
1 teaspoon vanilla extract
grated lemon zest (from one lemon)
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 to 4 pluots, cut in half and pitted
2 tablespoons light brown granulated sugar

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch spring form pan with nonstick cooking spray.
2. In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar till light and fluffy. Add the eggs, one at a time, add the ricotta and the sour cream, vanilla and lemon zest and mix well.
3. Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t over beat.
4. Pour the dough into the prepared pan, and level it out with a spoon. Place the pluots on top of the batter, cut side up, pressing them in a bit. Sprinkle the cake with the sugar and bake for 50 to 60 minutes.
5. Let cool, remove from pan, and serve with whipped cream or creme fraiche.

Bacon Wrapped Spinach Quiche

Makes about 12:

12 slices thick cut bacon
2 tablespoons unsalted butter
1 torpedo red onion, thinly sliced, using the red part only
1 pound baby spinach, washed and spun dry
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)

1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
2. Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
4. Add the spinach, season with salt and pepper, and nutmeg. Saute until the spinach is wilted.
5. Transfer to a bowl and cool completely.
6. In a mixing bowl whisk together the eggs, cream, and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
7. Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.
8. Cook’s Note: You can omit the bacon if you would like.

Anaheim Chile Breakfast Casserole

Serves 6 to 8:

2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup finely chopped red torpedo onion
2 Anaheim chile peppers, seeded, cored, and finely chopped
1 cup corn removed from the cob or frozen defrosted
8 eggs
2 cups milk
1 teaspoon salt
6 shakes Tabasco
1 teaspoon dry mustard
One 1-pound loaf of good quality white bread (remove the crusts, if they are tough)
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups mild cheddar cheese

1. Coat the inside of a 13-by-9inch casserole dish with non-stick cooking spray.
2. In a large sauté pan, heat the butter with the oil, and sauté the corn and onions together for 2 to 3 minutes, to soften the onions. Add the chiles and saute until the chiles are softened. Set aside in a mixing bowl.
3. In another bowl, whisk together the eggs, milk, salt, Tabasco, and dry mustard, until blended. Stir in the reserved corn mixture.
4. Arrange a layer of bread, wedging it in to fit into the bottom of the prepared baking dish. Sprinkle with half of the cheeses and pour half of the egg mixture over the bread.
5. Arrange the remaining bread over the cheese, and pour the remaining egg mixture over the bread, tilting the pan, to get the batter to the bottom of the casserole dish. Sprinkle with the remaining cheeses.
6. Do-Ahead: Cover and refrigerate for at least 8 hours, or up to 4 days.
7. When ready to bake, remove the casserole from the refrigerator 45 minutes prior to baking to come to room temperature.
8. Preheat the oven to 350 degrees, and bake the casserole, uncovered for 30 to 40 minutes, or until it is puffed and golden. If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, cover and freeze for up to 1 month. Defrost in the refrigerator, cover, and bake at 325 degrees for 15 to 20 minutes until warmed through. Serve warm or at room temperature.
9. Variation: For individual servings, coat the inside of twelve 4-ounce ramekins or muffin cups with non-stick cooking spray. Tear the bread into small pieces and soak it in the egg/corn mixture. Scoop into the muffin tins and top with the cheese. Bake for 15 to 20 minutes, until the strata are puffed and golden brown. Serve warm or at room temperature.

Chile Corn Dip

Serves 6:

2 tablespoons unsalted butter
1/4 cup finely chopped red torpedo onion
1 clove garlic minced
1/2 teaspoon ground cumin
1 Anaheim chile, cored, seeded, and finely chopped
1/2 cup diced fresh tomato
2 ears corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Fried Tortilla chips for serving

1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chile, stirring, until you can smell the spices and the onion and chile begins to soften, 2 to 3 minutes. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
2. Stir in the sour cream, mayonnaise, and cheeses.
3. Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight. Serve the dip with tortilla chips.

Green Bean and Tomato Salad

Serves 4 to 6:

1/2 pound green beans, ends trimmed, and cut into 1-inch pieces (or left whole)
2 red torpedo onions, thinly sliced, using the red part only
2 cups cherry tomatoes, cut in half, or quarters if large
1 bunch spinach, washed, spun dry, tough stems trimmed, and chopped
1/3 cup red wine vinegar
1/4 cup finely chopped tarragon
2 tablespoons Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 to 5 minutes until crisp/tender. Drain thoroughly and transfer to a salad bowl. Allow to cool.
2. Add the onion, tomatoes, and spinach to the beans in the bowl.
3. In a mixing bowl, whisk together the vinegar, tarragon, mustard, and oil. Season with salt and pepper.
4. Pour over the salad and allow to marinate at room temperature for 1 hour before serving.

Best Darned Carrot Cake

Makes one 13-by-9-inch cake:

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes:

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
1 teaspoon vanilla paste or extract
Orange juice as needed
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Carrot Salad

Serves 4 to 6:

1 bunch carrots, coarsely shredded
2 red torpedo onions, finely chopped, using the red and tender green parts
2 pluots, halved, pitted, and finely chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. In a bowl, combine the carrots, scallions, and pluots.
2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Green Bean and Corn Salad

Serves 6:

1/2 pound blue lake green beans, ends trimmed, and cut into 1-inch lengths
2 cups corn cut from the cob, or frozen and defrosted
6 strips thick cut bacon, cut into 1/2-inch strips
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the beans, and cook 3 to 5 minutes, until crisp/tender.
2. Drain thoroughly, add to a bowl with the corn.
3. In a skillet, cook the bacon until it is crisp. Add the onion and cook for 3 minutes until translucent.
4. Add the mustard, brown sugar, and vinegar, bring to a boil, and season with salt and pepper.
5. Pour over the corn and beans and serve at room temperature.

South of the Border Pickled Carrots

Makes 2 pints or 1 quart:

5 cloves garlic smashed
1 1/2 cups white vinegar
1 cup water
1 tablespoon vegetable oil
6 bay leaves whole
10 black peppercorns
2 teaspoons dried Mexican oregano
1 teaspoon salt
2 bunch carrots, scraped and sliced 1/4-inch thick
2 Anaheim chiles, thinly sliced on the diagonal
4 torpedo red onions, sliced 1/4-inch thick using only the red part

1. In a Dutch oven combine the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, and salt.
2. Bring to a boil, add the carrots onion and chiles. Simmer for 10 minutes.
3. Cool completely and pack the vegetables into a sterilized jars. Pour the liquid over the vegetables in the jars. Refrigerate for at least 4 hours, the pickles will keep in the refrigerator for at least 1 month.

Apricot Torte

Makes one 9-inch cake:

¾ cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
6 to 8 apricots, cut in half and pitted
Granulated sugar

1. Preheat oven to 350 degrees coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the prepared pan.
4. Arrange the fruit halves skin side up on top of the batter. Sprinkle lightly with sugar.
5. Bake 45 to 55 minutes, or up to 1 hour, depending on your oven.
6. Remove and cool completely before serving.

Moscato Poached Apricots with Crème Fraiche

Serves 4 to 6:

1 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

1. 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.
2. When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.
3. Cook’s note: If there is any leftover syrup, freeze it and use as a drizzle over gelato, ice cream, or mix into cocktails.

Pasta with Roasted Cherry Tomatoes

Serves 4:

1 basket cherry tomatoes, stems removed
2 red torpedo onions, finely chopped
2 garlic cloves, minced
Salt and pepper
1/2 cup extra virgin olive oil
1/2 pound linguine or spaghetti, cooked al dente saving some of the hot pasta water
1/2 cup packed basil leaves, sliced
1/2 cup grated Parmigiano Reggiano Cheese for serving

1. Preheat the oven to 400 degrees, in a cast iron or oven proof skillet, combine the tomatoes, onion, garlic, salt, pepper and oil, tossing to coat. Roast the tomatoes for 15 minutes until they are bursting and getting a bit of color on the skin.
2. Drain the pasta, saving some of the pasta water and toss with the tomatoes and basil in the skillet.
3. Add 1/4 cup of the cheese, and a bit of pasta water to make a creamy sauce. Serve the pasta garnished with the remaining cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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