This week’s local produce and featured farms:

Carrots - D’Acquisto Family Farms
Rainbow Chard - JR Organics
White Corn - Black Sheep Farms Farms
CucumbersTutti Frutti Farms
Rhubarb - Trevino Farms
Mixed Eggplant -  Black Sheep Farms Farms
Mixed Summer Squash - D’Acquisto Family Farms
Black Splendor Plums - Scott Farms

Farmer’s Choice:

Redbor Kale - Be Wise Ranch
Rocky Sweet Melons - Munak Ranch
Cot-N-Candy Apricots - Frog Hollow 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

 
Summer Squash Succotash
Serves 4-6

2 tablespoons unsalted butter
1/2 cup finely chopped sweet onion
3 cups 1/2-inch diced summer squash
2 ears white corn, removed from the cob
1/4 cup finely chopped dill (or basil, or sage)
Salt and pepper

1. In a large skillet, heat the butter, add the onion, and saute for 3 minutes until the onion begins to soften.
2. Add the squash and corn, and saute another 6 to 7 minutes, until any liquid in the pan has evaporated.
3. Add the dill, salt and pepper, and cook another minute, and serve warm.
4. The dish can be made ahead, and then reheated.

 
Messy Mexican Corn
Serves 2

12 ears white corn
1 tablespoon extra virgin olive oil
1/3 cup mayonnaise
1/4 cup Feta cheese (or preferably cotija cheese)
2 teaspoons finely chopped cilantro
1 teaspoon lime juice
1 garlic clove, minced
1 chipotle chili, finely chopped
Salt and pepper

1. Preheat the broiler or a grill. Brush the corn with the oil and cook the corn until it turns golden on all sides.
2. While the corn is cooking, combine the remaining ingredients in a small bowl.
Slather the cooked corn with the sauce and serve.

 
Coconut Carrot Soup
Serves 6

3 tablespoons butter
½ medium onion, roughly chopped
¾ pound carrots, peeled and cut into 1/2-inch rounds
1 teaspoon peeled, grated fresh ginger
½ teaspoon ground cumin, to taste
½ teaspoon ground turmeric, to taste
½ teaspoon ground coriander, to taste
Pinch cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
1/4 cup finely chopped Italian parsley

1. In a Dutch oven, melt the butter, add the chopped onions, sprinkle with salt, stir to coat with butter. Add the carrots along with the spices. Stir and cook until softened, about 10 minutes.
2. Add the stock, bring the soup to a boil over high heat.
3. Reduce the heat to medium and continue cooking until the carrots are tender, about 10 to 15 minutes.
Using an immersion blender, purée the soup in the pot. Add the coconut milk, season with salt and pepper, add the lime juice and garnish with chopped parsley. 


 
Stuffed Eggplant
Serves 4-6

2 eggplants
1/2 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
2 garlic cloves, minced
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon ground nutmeg
2 tablespoons finely chopped Italian parsley
1 cup grated Parmigiano Reggiano cheese
Salt and pepper
1/2 cup fresh breadcrumbs

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Cut off the stem end of the eggplant, and then cut the eggplant in half lengthwise. Drizzle the cut sides with some of the oil, place cut side down on the baking sheet and bake for 30 minutes, or until the eggplant is tender.
3. Reduce the oven temperature to 350 degrees.
4. When the eggplant is cool enough to handle, scoop out the flesh, leaving 1/2-inch border on the skin.
5. Chop the eggplant and set aside.
6. Heat 2 tablespoons of the oil in a skillet, add the sausage, and cook breaking the sausage apart. When the sausage loses its pink color, add the reserved eggplant, garlic and onion, saute for 3 to 4 minutes until the onion is softened.
7. Add the flour and cook for 2 minutes. Add the milk and bring to a boil. Season with nutmeg and parsley.
8. Take the pan off the heat and add 1/2 cup of the cheese, stirring to melt the cheese.
9. Season the filling with salt and pepper. Refill the eggplant halves, combine the remaining cheese and the breadcrumbs. Sprinkle evenly over the eggplant filling. Put the eggplant onto a baking sheet.
10. Do-Ahead: At this point, you can cool, cover and refrigerate the eggplant overnight. Bring to room temperature before baking.
11. Bake the eggplant for 20 minutes until the filling is bubbling and the crumbs are golden brown.

 
Eggplant Caponata
Serves 6

Caponata is served everywhere in Sicily; serve it as a relish alongside grilled seafood, meats and poultry.
It’s also delicious served on bruschetta.

1 eggplant, stem end trimmed (you will need about 3 cups)
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, if salted, plunge into hot water for 2 minutes, then rinse
1/4 cup chopped green olives

1. Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent.
3. Press any water out of the eggplant, and pat dry on paper towels.
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown.
5. Add the tomato, vinegar, and sugar.
6. Simmer for 5 to 7 minutes.
7. Add the capers and olives and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another.

 
Pasta Alla Norma
Serves 6

1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 eggplant, stem end removed, and cut into 1-inch cubes (you will need about 3 cups)
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.

 
Tzatziki Sauce
Makes About 3 cups

Great to serve as a dip with pita chips, or as a garnish for grilled lamb, or poultry. Traditional Tzatziki does not have feta cheese added, but I think it adds a lot to the sauce.

1 cup plain Greek yogurt
1/4 cup freshly squeezed lemon juice
1/4 cup chopped dill
1/4 cup finely chopped mint
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 cup crumbled Feta
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cucumbers, scrubbed and finely chopped

1. In a large mixing bowl, combine the yogurt, lemon juice, dill, mint, zest, oil, garlic, Feta, salt, pepper and cucumbers.
2. Season with additional salt, pepper or lemon juice.
Cover and refrigerate for at least 2 hours, and up to 5 days.

 
Rhubarb Breakfast Cake
Serves 8

1/2 cup unsalted butter, softened
1 cup granulated sugar plus 2 tsp for sprinkling
1 large egg
1 1/2 tsp vanilla paste or extract
1/2 cup buttermilk
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup thinly sliced rhubarb

1. Preheat the oven and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Cream the soft butter and sugar in a stand mixer with the paddle attachment until fluffy and pale yellow. Beat in the egg and vanilla scraping down the bowl as necessary.
3. Toss the rhubarb with 1 tablespoon of flour.
4. Whisk together the remaining flour, baking powder, and salt.
5. Add half of the flour mixture to the bowl and blend in. Add all the buttermilk and blend in.
6. Add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb.
7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
8. Let the cake cool slightly before cutting.

 
Cucumber Mint Refresher
Serves 4-6

1 ½ cups sugar
2 lemons, sliced thin, seeds and ends discarded, plus 2 cups juice (12 lemons)
2 cucumbers, peeled and sliced thin
1 ½ cups fresh mint leaves
7 cups cold water

1. Using potato masher, mash sugar, half of lemon slices, half of cucumber slices, and 1 cup mint leaves in large bowl until fruit is thoroughly crushed, and sugar is completely wet, about 3 minutes.
2. Add water and lemon juice and whisk until sugar is completely dissolved, about 1 minute. Strain mixture through fine-mesh strainer set over large bowl or pitcher, pressing on solids to extract as much juice as possible. Discard solids.
3. Add remaining lemon slices, remaining cucumber slices, and remaining 1/2 cup mint to strained lemonade and chill for at least 1 hour. Serve.

 
Rhubarb Parfait
Serves 6

2 ¼ pounds fresh rhubarb, trimmed of ends and cut into 6-inch lengths
⅓ cup orange juice
1 cup granulated sugar plus 2 tablespoons granulated sugar
Pinch salt
1 cup heavy cream
8 ounces mascarpone
2 tablespoons orange liqueur

1. In a saucepan, combine the rhubarb orange juice, salt and sugar, bring to a boil, and simmer for 30 to 40 minutes until thickened. Cool, cover, and refrigerate for at least 8 hours.
2. In the bowl of an electric mixer whip the cream until it is stiff, add the mascarpone and orange liqueur, and beat until smooth.
3. In parfait glasses layer the cream, rhubarb, ending with the cream. Refrigerate for up to 4 hours.

 
Asian Slaw
Serves 4-6

2 teaspoons toasted sesame oil
2 teaspoons vegetable oil
3 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons sugar
1 teaspoon grated fresh ginger
1 small head Napa cabbage, sliced thin (9 cups)
2 carrots, peeled and grated
4 scallions, sliced thin on bias
¼ cup sesame seeds, toasted
Salt and pepper

1. In a small bowl, whisk together the oils, vinegar, soy, sugar and ginger.
2. In a large salad bowl, combine the cabbage, carrots, scallions, dressing. Sprinkle with sesame seeds, toss again, and season with salt and pepper.

 
Plum Coffee Cake
Serves 6-8

For the Streusel

1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup walnuts
3/4 stick (6 tablespoons) unsalted butter, cut into pieces and softened
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

1. Preheat oven to 350°F. coat a 9-inch round or square baking pan at least 2 inches deep with non-stick cooking spray.
2. In a food processor pulse together streusel ingredients until combined well and crumbly.

For cake batter

1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 pound plums (4 to 5 medium), thinly sliced
confectioners’ sugar for sifting over cake

1. In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
2. Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles.
3. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean.
4. Cool cake slightly on a rack and sift confectioners’ sugar over it. Serve coffeecake warm or at room temperature.

 
Summer Squash Salad
Serves 4

1 clove garlic, minced
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons finely chopped chives
2 Tablespoons capers, rinsed well
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and pepper
2 to 3 cups thinly sliced summer squash
One bunch arugula, tough stems removed, washed and spun dry
1/3 cup shredded Parmigiano Reggiano

1. In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil. Season with salt and pepper.
2. In a salad bowl, combine the squash and arugula. Pour the dressing over the salad and toss to coat. Add 1/2 the cheese and toss again.
3. Serve the salad garnished with the remaining cheese.

 
Hungarian Stone Fruit Cake
Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
4 cot-n-candy aprium, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the plum halves skin side up on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

 
Roasted Ratatouille with Chicken
Serves 6

1 red onion sliced 1/2-inch thick
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
6 chicken breasts, skin and bones removed
One red bell pepper cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
2 cups eggplant, cut into 1/2-inch chunks
2 cups summer squash, trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
6 slices Gruyere or imported Swiss cheese
1/3 cup grated Parmigiano Reggiano

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Season the chicken with salt and pepper, and arrange on the vegetables, cover with the cheeses, and roast for another 15 to 20 minutes, until the chicken is cooked through (165 degrees on an instant read meat thermometer) the cheese is golden brown, and the vegetables begin to color and are tender.

 
Plum Clafoutis
Serves 6

Clafoutis is a great way to use up leftover fruit. This one uses plums, but you could use any soft fruit (think stone fruit, pears, cherries and berries)

3 plums, pitted, and thinly sliced
2 Tbs. apple juice
3 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
Pinch freshly grated nutmeg
1 tsp. vanilla paste or extract
1/4 cup heavy cream
1/2 cup whole milk
3 Tbs. unsalted butter, melted
1/4 cup sliced almonds

1. Heat the oven to 350°F. coat a 9-inch cake or pie pan with nonstick cooking spray.
2. Put the plum slices in the prepared cake pan. Sprinkle them with the apple juice and toss to coat; spread them in an even layer.
3. In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved. Sprinkle the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth, adding the butter.
4. Pour the batter over the fruit, sprinkle the almonds on top and bake until evenly puffed and brown about 40 minutes. Serve warm.

 
Rainbow Chard Gratin
Serves 4

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 cup heavy cream
Salt and pepper
1/4 cup grated Parmigiano Reggiano
1/4 cup shredded Gruyere cheese

1. Preheat the oven to 350 degrees and coat the inside of an 8-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil, and swirl the garlic for 30 seconds, until fragrant.
3. Add the chard, and saute to 4 to 5 minutes, until just wilted.
4. Add the cream, bring to a boil, and season with salt and pepper.
5. Transfer to the baking dish, and sprinkle with the cheeses.
6. Bake for 15 minutes until the cheeses are melted, and golden brown.

 
Cold Melon Soup
Serves 6

6 cups chopped Melon
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
Pinch ground nutmeg
8 mint leaves
1/4 teaspoon salt
Crème fraiche, or Greek style yogurt

1. In a blender, combine the melon, orange, lemon and lime juices and puree. Add the honey, nutmeg, and mint, and puree again. (depending on your blender, you may have to do this in batches—no worries)
2. Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.

 
Tropical Gazpacho
Serves 6

6 cups canned tomato juice
1 cup mango nectar
2 under ripe mangoes or papayas, peeled, seeded and cut into 1/2-inch dice
2 cups Rocky Sweet melon, peeled, seeded and cut into 1/2-inch dice
½ red bell pepper, diced small
½ yellow bell pepper, diced small
½ cup lime juice (about 4 limes)
4 dashes of Tabasco sauce
Salt and pepper
½ cup chopped Italian parsley

1. In a large bowl, combine the tomato juice, mango nectar, mangoes, melon, red pepper, yellow pepper, lime juice, and Tabasco.
2. Taste for seasoning and add salt or pepper if necessary. Add the parsley just before serving chilled.

 
Beans and Greens
Serves 6

2 tablespoons extra virgin olive oil (plus more for garnish)
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can chopped tomatoes
4 cups chicken or vegetable broth
Two14.5-ounce cans small white beans, rinsed and drained
Salt and pepper

1. In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale, and saute for 2 to 3 minutes until wilted.
2. Add the tomatoes, and saute for 2 to 3 minutes.
3. Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.
4. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.
Cook’s Note: If you would like to use the beet greens, wash and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and saute with the kale

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

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