This week’s local produce and featured farms:

Zucchini - Tutti Frutti Farms
Gold Bar Squash - Tutti Frutti Farms
Orange Carrots - D’Acquisto Farms
Temecula Honey OnionsCrows Pass Farms
Rainbow Card - J.R. Organics
Debutante Yellow Peaches - Fitzgerald Fruit Farms
Leeks - Tutti Frutti Farms
Japanese Sweet Potatoes - Milliken Family Farms
Green Onions - D’Acquisto Farms

Farmer’s Choice:

Fava Beans - Rio Del Rey
Mayfire Nectarines - Fitzgerald Fruit Farms

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Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Zucchini Tortino
Serves 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper

1. Preheat the oven to 350 degrees, and butter six 4-ounce ramekins.
2. In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant.
3. Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed.
4. Cool.
5. In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined.
6. Pour the into the prepared ramekins to within 1/2-inch of the top.
7. Bake for 30 to 45 minutes until set. Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce.

For the Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper

1. In a saucepan, heat the butter, add the flour and cook whisking for 2 minutes.
2. Add the milk and bring to a boil.
3. Take the pan off the heat, add the cheese, and whisk until melted.
4. Season with salt and pepper. Serve warm.

 
Zucchini Parmesan Rice
Serves 8

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6. Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served. They will only need about 15 to 20 minutes baking time.

 
Stuffed Zucchini
Serves 8
This recipe calls for zucchini, but you can sub in Gold Bar squash for the zucchini, or mix and match

Six 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere

1. Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2. Bring an inch of water to a boil in a large pot. Place the zucchini in a steamer insert, fit it into the pot, cover, and steam the zucchini until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the zucchini with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the zucchini finely.
3. In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped zucchini and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4. Stuff the zucchini shells with the mixture and place on the prepared baking sheet or in the baking dishes.
Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
5. Preheat the oven to 375°F. Cover the zucchini evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.

 
Gold Bar Chowder
Serves 6

1 bunch chiogga beets, tops removed, and scrubbed
1 bag mixed salad greens, washed and spun dry
1/4 cup orange juice
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese for garnish

1. Preheat the oven to 400 degrees.
2. Put the beets on a baking sheet and cover with aluminum foil. Roast the beets for 40 minutes (small to medium beets) 60 minutes for large beets, until a sharp paring knife inserted into the center goes in easily. Cool the beets and cut into bite sized pieces.
3. In a small bowl, whisk together the orange juice, balsamic vinegar, and olive oil. Season with salt and pepper. Pour some of the dressing over the beets and toss to coat.
4. Put the salad greens into a bowl and toss with some of the dressing to coat.
5. Plate the salad greens, top with some of the beets, and garnish with the goat cheese.

 
Roasted Smashed Satina B. Potatoes
Serves 4

1 pound Satina B. Potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
2 garlic cloves
1/4 cup rosemary

1. Put the potatoes into water to cover. Bring to a boil, and simmer for 20 to 25 minutes, until the potatoes are tender.
2. In a blender. Combine the oil, salt, pepper, garlic, and rosemary. Let it sit until the potatoes are tender.
3. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. Pour 1/2 of the oil mixture onto the baking sheet.
4. Put the potatoes onto the baking sheet and press down on the potatoes to flatten them. Pour the remaining oil over the potatoes and roast for another 20 to 25 minutes, until the potatoes are crispy and tender. Serve warm.

 
Carrot Breakfast Cake
Serves 8

This cake is a standout for breakfast or brunch; I’ve even made it gluten free using King Arthur Flour’s gluten free flour or Cup4Cup.

¾ cup canola oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla paste or extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 cup shredded carrot
½ cup drained crushed pineapple
½ cup chopped pecans
½ cup sweetened flaked coconut

1. Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
3. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
4. Bake for 25 minutes.
5. Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.

For the Crumble

½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
2s tablespoons unsalted butter, melted

1. In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.

 
Sweet Potato Hash
Serves 6

3 tablespoons unsalted butter, melted
2 tablespoons canola oil
2 cups finely chopped Temecula onions
1 teaspoon finely chopped thyme
1/2 pound bulk pork breakfast sausage
3 garlic cloves, minced
1 pound Japanese sweet potatoes, peeled and cut into 1/2 inch dice
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large skillet, heat the butter, and oil, saute the onions and thyme, until the onions are beginning to caramelize. Remove to a bowl, add the sausage to the pan with the garlic, and saute until the sausage is no longer pink. Add the sausage to the bowl with the onions and add the sweet potatoes.
3. Toss to combine, then turn out onto the sheet pan. Roast for 25 to 30 minutes until the potatoes are crispy.
At this point you can serve the hash, or you can break several eggs over the hash on the sheet pan, and roast for 5 to 8 minutes until the eggs are done to your preference.

 
Caramelized Onion Bread Pudding
serves 6-8

As an alternative to potatoes or rice, this savory bread pudding tastes like French onion soup, studded with caramelized onions, and melting Gruyere cheese, it is a great side with grilled meats and poultry.

3 tablespoons unsalted butter
1 tablespoon olive oil
3 large onions, thinly sliced
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the onions, stir to coat with the butter, and cook until they begin to turn translucent. Sprinkle with the sugar, thyme, salt, pepper, and garlic and cook, stirring, until the onions become golden. Remove from the skillet and cool.
3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.

 
Israeli Couscous Salad with Rainbow Chard and Chickpeas
Serves 6

1 cup Israeli couscous
1 1/2 cups vegetable or chicken broth
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
4 carrots, cut into 1/2-inch dice
1 1/2 cups chickpeas
2 tablespoons chopped mint
2 tablespoons chopped Italian parsley
2 tablespoons lemon juice
Salt and black pepper
1/2 cup Greek yogurt
1 to 2 tablespoons extra virgin olive oil

1. Bring the broth to a boil and simmer the couscous for 8 minutes until al dente. Drain and set aside in a large salad bowl to cool a bit.
2. In a large skillet, heat the oil, and swirl the garlic in the oil for 30 seconds. Add the chard, and carrots and saute until the chard is wilted, and the carrots are crisp/tender. Add the chickpeas, and saute for 3 minutes.
Remove from the heat and add the mint and parsley. Transfer the mixture to the couscous, toss with the lemon juice, and add salt and pepper to taste. Serve the salad garnished with Greek yogurt and a drizzle of extra virgin olive oil. Serve the salad at room temperature.

 
Green Onion Dressing
Makes about 1 1/2 cups

1cup mayonnaise
3 tablespoons lemon juice
2 teaspoons honey
1/4 cup canola oil
salt and freshly ground black pepper
4 green onions, green and pale green parts, chopped

1. Put the ingredients into a blender, and pulse on and off until the green onions are chopped finely.
2. Transfer to a jar and refrigerate for at least 4 hours.
Serve over greens, or as a topping for seafood, poultry or baked potatoes.

 
Fava Bean Mint Pesto
Makes about 1 cup

A sure sign of spring in the Mediterranean, this delicious pesto can be spread on crostini, stirred into pasta, or risotto.

1/2 pound fava beans
2 teaspoons almonds, roughly chopped
1/2 teaspoon lemon zest
1 garlic clove
1⁄4 cup finely grated Parmigiano-Reggiano
1⁄4 cup loosely packed mint leaves
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper

Fava beans come in a pod. Slit the pod with a knife or your fingernail and remove the beans from the pod. The beans will have a membrane covering them. If the favas are small, about the size of your little fingernail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside. The favas are now ready to be used in soups, salads, and pastas.

1. Put the fava beans, almonds, lemon zest, garlic, cheese, and mint into a food processor.
2. Pulse on and off to break up the garlic and almonds.
3. With the machine running, add the oil, until the mixture forms a pasta.
4. Stir in the lemon juice, and season with salt and pepper.
5. Transfer to an airtight container, pour a bit of olive oil over the top to seal, and refrigerate for up to 1 week, or freeze for up to 3 months.

 
Pasta with Fava Beans and Green Onions
Serves 4

1 pound fava beans, shelled
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 green onions, finely chopped, using the white and tender green parts
1 cup fresh peas
1 pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water
Salt and pepper
1/2 cup grated Parmigiano Reggiano

1. Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.
2. In a small skillet, heat the oil and butter, add the green onions, and saute 1 minute. Add the fava beans, and peas, and saute for 2 to 3 minutes.
3. Drain the pasta, add to the skillet, and toss with 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

 
Peach Upside-Down Cake with Vanilla Bean Ice Cream
Serves 8

2 tablespoons unsalted butter
⅓ cup sugar
Salt
1 pound peaches, peeled, halved, pitted, and cut into 3/4-inch wedges, or 12 ounces frozen sliced peaches, thawed and drained
1 cup (5 ounces) all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
⅛ teaspoon baking soda
½ cup whole milk
6 tablespoons unsalted butter melted and cooled
3/4 cup granulated sugar
2 teaspoons grated orange zest
1/4 cup orange juice
1 large egg plus 1 large yolk

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and salt, and cook for 3 to 4 minutes until the mixture is a deep amber color. Pour into the prepared baking dish.
3. Arrange the peaches on the butter and sugar mixture.
4. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and soda.
5. In another bowl, whisk together the milk, butter, sugar, zest, orange juice, egg and yolk.
6. Pour into the dry ingredients, stirring until combined.
7. Gently pour over the peaches, bake for 28 to 33 minutes, until the cake is golden brown, and a skewer inserted into the center comes out clean.
8. Let the cake cool for 15 minutes. Place a plate that is 2-inches wider than the cake pan over the pan, carefully invert the cake onto the plate. Allow the cake to cool for at least 1 hour before serving with vanilla bean ice cream.

 
Nectarine Tart
Serves 6

1 9-inch prebaked pie crust
1/2 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
1/4 teaspoon almond extract
4 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone, sugar, and extract, and beat to combine.
2. Spread the mixture into the prepared cooled pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

 
Nectarine Slaw
Serves 6

1 9-inch prebaked pie crust
1/2 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
1/4 teaspoon almond extract
4 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone, sugar, and extract, and beat to combine.
2. Spread the mixture into the prepared cooled pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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