This week’s local produce and featured farms:

Cucumbers - D’Acquisto Family Farms
Black Kale - Be Wise Ranch
Green Onions - D’Acquisto Family Farms
Yum Yum PeppersBe Wise Ranch
Japanese Sweet Potatoes - Milliken Family Farms
Yellow Nectarines - Frog Hollow Farms
Flavor Gold Pluots - Scott Farms
Beefsteak Tomatoes - Dassi Family Farms

Farmer’s Choice:

Strawberries - Be Wise Ranch
Lambkin Melons - Murray Family Farms
Purple Ninja Radish - J.R. Organics

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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

 
Stuffed Tomatoes
Serves 4

2 cups fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 pound beef steak tomatoes, cut in half horizontally
Salt and pepper
Water

1. In a bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic.
2. Film the bottom of a large skillet with some of the oil, and place the tomatoes cut side up. Season liberally with salt and pepper.
3. Mound the breadcrumb mixture onto the cut side of the tomatoes, and drizzle with the remaining oil.
4. Cook over medium high heat, until the tomatoes begin to sizzle a bit, maybe 3 to 5 minutes. Add 1/4 cup of water to the skillet, cover and simmer gently on medium heat for 20 minutes.
5. Remove the cover, and ladle some of the juices over the breadcrumbs, turn up the heat to medium high and cook another 10 minutes, until the tomatoes are soft and tender.
Serve the tomatoes warm or at room temperature.

 
Cucumber Mint Sparkling Aqua Fresca
Serves 4-6

2 cucumbers, peeled and seeded, cut into chunks
1/2 cup fresh lime juice
1 cup sugar
1 cup mint leaves
1 cup water
Ice cubes
Sparkling water

1. Put the cucumbers, lime juice, sugar and mint into a blender and puree.
2. Chill the mixture for at least 2 hours.
3. Pour the mixture over ice in glasses 1/2 way. Top off with sparkling water and garnish with mint leaves or lime slices.

 
Farro Soup with Kale
Serves 6

1/4 cup extra virgin olive oil (plus extra for garnish)
1/2 cup torpedo onions, finely chopped
3 ribs celery, including the leaves, finely chopped
3 medium carrots, finely chopped
2 teaspoon finely chopped sage
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots and sage, until the onion begins to soften, about 3 to 4 minutes.
2. Add the kale and toss in the oil mixture.
3. Add the farro, broth and simmer, covered for 45 minutes, until the farro is tender. Season with salt and pepper.
4. Remove 2 cups of the farro and vegetables with some broth to a blender.
5. Puree the farro and vegetables and add back to the soup.
6. Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper.

 
Ranch Hand Corn and Bean Salad
Serves 4-6

1 pound mixed green and yellow beans, ends trimmed, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups corn cut from the cob
2 scallions, finely chopped using the white and tender green parts
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 teaspoon fresh lemon juice
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning

1. Cook the beans in boiling water until crisp-tender, about 5 minutes, and drain.
2. Toss the beans in a large bowl with the salt and pepper, then add the corn [corn is raw] and scallions.
3. In another bowl, whisk together the mayonnaise, buttermilk, garlic, parsley, chives, tarragon, basil, oregano, salt and lemon pepper.
Toss the beans and corn with some of the dressing and serve.

 
Dino Kale Bruschetta with Buratta
Serves 4-6

For the Bruschetta

One baguette, sliced 1/2-inch thick on the diagonal
Olive oil

1. Preheat the oven to 350 degrees, line a baking sheet with foil, parchment or silicone.
2. Lay the slices onto the baking sheet, and brush with olive oil
3. Bake for 15 minutes until the bread is toasted. Cool.

For the Kale and Finishing

3 tablespoons extra virgin olive oil and more for garnish
3 garlic cloves, sliced
Pinch of red pepper flakes
1 bunch dino kale, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 buratta

1. In a large skillet, heat the oil and swirl the garlic and red pepper in the oil for 1 minute until fragrant.
2. Add the kale, and saute, seasoning with salt and pepper, turning the kale until it is wilted, about 10 minutes.
3. Put some of the kale onto the bruschetta and top with a slice of buratta. Drizzle with some extra virgin olive oil and serve.

 
Grilled Nectarine Salad
Serves 4-6

For the Nectarines

4 yellow nectarines, halved and pitted
Raw sugar

1. Preheat the grill or a grill pan, dip the cut side of the nectarines into the sugar, and grill cut side down for 3 to 5 minutes until the fruit is softened.
2. Remove from the grill to a plate and allow to rest for 5 minutes. Cut each half into wedges.

For the Salad

1 bag salad mix
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Madras curry powder
1 teaspoon Worcestershire
1/2 cup canola or vegetable oil of your choice
Salt and pepper
1/2 cup crumbled goat cheese (optional for garnish)

1. Put the salad mix into a bowl.
2. In another bowl, whisk together the vinegar honey, curry Worcestershire and oil. Season with salt and pepper.
3. Toss the salad with some of the dressing and plate the salad.
4. Top with some of the nectarine wedges and garnish with goat cheese.

 
Yakitori with Scallions
Serves 4-6

2 cups mirin
2 cups soy sauce
1 cup water
1/2 cup chicken broth
1/4 cup packed dark brown sugar
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
1 2″ piece ginger, peeled and thinly sliced
6 boneless skinless chicken thighs, cut into bite sized pieces
16 green onions, cut into 1″ lengths

1. In a saucepan, heat the mirin, soy sauce, water, chicken broth, brown sugar, pepper, garlic, and ginger. Bring to a boil, and simmer for 1 hour, until the mixture is reduced. Strain out the solids and set aside.
2. Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer.
3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.)
4. Add skewers, and cook, turning, until beginning to brown, about 6 minutes.
5. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more.
6. Transfer to a serving plate and drizzle with more yakitori sauce; serve immediately.

 
Pluot and Pretzel Cheesecake
Serves 6-8

4 large plums pitted and cut into ¼-inch-thick slices
6 tablespoons firmly packed light brown sugar, divided
½ teaspoon salt
¼ teaspoon ground nutmeg
2 cups finely ground salted pretzels
10 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 cup mascarpone cheese
4 ounces cream cheese, softened
1 large egg
2 teaspoons vanilla paste or extract
1 teaspoon grated orange zest

1. In a large bowl, toss together pluots, 4 tablespoons brown sugar, salt, and nutmeg. Let stand for 45 minutes, stirring every 15 minutes.
2. Preheat oven to 350°F and coat the inside of a 9-inch pie plate with non-stick cooking spray.
3. In a large bowl, stir together pretzels, melted butter, and granulated sugar until combined. Press pretzel mixture firmly into a 9-inch pie plate.
4. Bake until golden around the edges, 10 to 12 minutes. Let cool completely. Reduce oven temperature to 325°F.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone, cream cheese, and remaining 2 tablespoons brown sugar at medium speed until smooth. Add egg, vanilla, and zest, beating until combined. Spoon into prepared crust.
6. Drain pluots, arrange on top of mascarpone mixture in a circular pattern, slightly overlapping (you may have a few leftover plum slices). Brush with any remaining syrup.
7. Bake until filling is set, 45 to 55 minutes. Let cool completely on a wire rack.

 
Yum Yum Pasta Salad
Serves 6

One pound shaped pasta, cooked 3 minutes short of al dente (penne, large shells, rotini are good choices) and cooled
1/2 cup finely chopped green onions, using the white and tender green parts
1 cup finely chopped yum yum peppers
1/4 cup finely chopped purple radishes
1/2 cup finely chopped cucumber
1/2 cup kalamata olives
1/2 cup crumbled Feta cheese
1 1/2 cups olive oil
2/3 cup white wine vinegar
4 cloves garlic, minced
2 tablespoons dillweed
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

1. In a large bowl, combine the pasta, green onions peppers, radishes, cucumber, olives, and Feta.
2. In another bowl, whisk together the oil, vinegar, garlic, dillweed, sugar, salt and pepper. Toss with the pasta mixture, until coated. Serve at room temperature.

 
Stuffed Yum Yum Peppers
Serves 4

1/2 pound yum yum peppers
One 11-ounce log goat cheese
1/4 cup finely chopped mixed fresh herbs (think basil, oregano, thyme, tarragon, marjoram)
Salt and pepper
Extra virgin olive oil

1. Preheat the oven to 350 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Remove the stem from the peppers and remove any seeds from the inside.
3. In a mixing bowl, beat together the goat chees and the herbs. Stuff into the peppers and lay on the baking sheet.
4. Drizzle with extra virgin olive oil and roast for 10 to 20 minutes until the peppers are soft. Allow to cool for 10 minutes before serving.

 
Sweet Potato Hash
Serves 4

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks)
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
7. Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

 
Pluot Strawberry Crumble
Serves 6

For the Fruit

1 pound pluots, pitted, and cut into wedges
1 1/2 cups hulled strawberries, cut in 1/2 if large
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 tablespoons lemon or orange juice

Preheat the oven to 350 degrees.
In a 9-inch baking dish, stir together all the ingredients, and set aside.

For the Crumble

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times. 
2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato. 
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 8 ramekins.

 
Melon and Prosciutto Salad
Serves 6

4 cups lambkin melon, peeled, seeded and cut into 1-inch slices
1/4 pound thinly sliced prosciutto di Parma, finely chopped
1/4 cup finely chopped basil, mint or Italian parsley
Extra virgin olive oil

1. Arrange the slices of melon on a serving platter. Sprinkle with the prosciutto and the basil.
2. Drizzle with the oil, grind freshly ground pepper over the salad and serve at room temperature.

 
Purple Radish Slaw
Serves 4

2 cups thinly sliced Napa cabbage
3/4 cup shredded carrots
3/4 cup thinly sliced peeled cucumbers
1/2 cup thinly sliced green onions, using the white and tender green parts
1/2 cup shredded purple radish
1/4 cup unseasoned rice wine vinegar
1/4 cup sugar
1/4 teaspoon kosher salt

1. In a salad bowl, combine the cabbage, carrots, cucumbers, and radish.
2. Sprinkle with the vinegar, sugar and salt. Toss to coat the vegetables and refrigerate for at least 2 hours before serving.
3. This slaw would be perfect with the Yakitori.

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

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