June 13

 

Tricycle:

  • Green beans

Sion House Farm:

  • Cherry tomatoes

Shalom Farm:

  • Green cabbage
  • Cucumbers
  • Green bell pepper

Agriberry:

  • Strawberries

 

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for cherry tomatoes

 

Grilled Tuna Nicoise with Anchovy Vinaigrette

 

Serves 8

 

Ingredients:

 

Anchovy Vinaigrette:

1 cup extra virgin olive oil

⅓ cup red wine vinegar, plus more if needed

12 anchovy fillets, minced to a paste

2 large cloves garlic, finely minced

2 tablespoons capers, preferably salt packed, rinsed and finely minced

1½ tablespoons chopped fresh tarragon

1½ tablespoons fish sauce

Kosher or sea salt

 

Salad:

8 small or 4 medium beets

1½ pounds waxy potatoes such as fingerlings, unpeeled

1 pound slender green beans such as haricots verts, ends trimmed

4 large eggs

1¾ to 2 pounds ahi tuna steaks, about ¾ inch thick

Extra virgin olive oil

1½ teaspoons fennel seed, crushed in a mortar or

spice grinder

1 heart of butter lettuce, separated into leaves (reserve outer leaves for another use)

Cherry tomatoes, quartered

1 pound cucumbers, peeled and cut into small chunks

16 radishes, trimmed

¾cup unpitted Niçoise olives (Can use kalamata olives if Nicoise unavailable.)

 

Directions:

 

To make the anchovy vinaigrette, in a small bowl, whisk together the olive oil, vinegar, anchovies, garlic, capers, tarragon, and fish sauce. Season to taste with salt. 

Preheat the oven to 375°F. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a large baking dish, and add water to a depth of ¼ inch. Cover and bake until a knife pierces them easily, 45 minutes or longer, depending on their size. When cool enough to handle, peel the beets and cut into wedges. 

Put the potatoes in a large pot and add salted water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to maintain a simmer and cook until tender when pierced, 15 to 20 minutes. Drain. When cool enough to handle, peel the potatoes and slice thickly. 

Bring a large pot of salted water to a boil over high heat. Add the green beans and boil until they have lost their crispness but are still firm about 5 minutes. Drain in a sieve or colander and immediately run under cold running water until cool. Drain again and pat thoroughly dry. 

Put the eggs in a small saucepan with water to cover by 1 inch. Bring to a boil over high heat, then immediately cover and remove from the heat. Let stand for 6 minutes exactly. Drain and quickly run under cold running water until cool, then peel. 

Prepare a moderate charcoal fire or preheat a gas grill to medium (375°F). Coat the tuna with olive oil, then season with salt and the fennel. Grill directly over the coals or gas flame, turning once until the tuna is just cooked through, 4 to 5 minutes per side. Let cool to room temperature. 

At serving time, line a large platter-or 2 platters if necessary with the lettuce. By hand, break the tuna up into smaller pieces. Put it in a bowl and toss with enough of the vinaigrette to moisten it generously. Taste and adjust with more salt or vinegar as needed. Put the tuna in the center of the platter(s). Separately dress the beets, potatoes, green beans, tomatoes, and cucumbers with enough of the vinaigrette to coat them; taste and adjust with more salt or vinegar as needed. (You can use the same bowl each time.) Arrange the vegetables around the tuna in separate mounds. Cut the eggs in half lengthwise. Sprinkle the eggs and radishes with a little salt and arrange them around the vegetables, tucking them where you can. Scatter the olives over all. Serve immediately, passing any extra vinaigrette. 

 

 

From Full Belly Farm's recipe archives in Capay Valley, CA; modified for green bell peppers

 

Bell Peppers Stuffed With Grilled Chicken Breast, Black Beans, and Smoked Mozzarella

 

Serves 2 to 5 

 

Ingredients:

 

Chilled Slaw:

1/2 cup thinly sliced cabbage

2 tablespoons pumpkin seeds

1 tablespoon finely diced cilantro

1 tablespoon finely diced chives

1 tablespoon Greek yogurt

1 teaspoon honey

1 tablespoon olive oil

juice of 1 lime

sea salt and pepper

 

Stuffed Peppers:

 

4 to 5 bell peppers

1 grilled chicken breast, shredded and tossed with cumin, olive oil, sea salt and pepper (Try Twin Oak's Vegetarian Chorizo for a tasty vegetarian/vegan option!)

1/2 cup black beans

3/4 cup grated smoked mozzarella

1 teaspoon paprika

1 teaspoon olive oil

sea salt

pepper

 

Directions:

Blacken four or five bell peppers over an open flame – either a gas stove or a hot grill. Remove them from the flame and wrap in a paper bag for about five minutes.

Combine all slaw ingredients and then chill.

Remove the peppers from the paper bag and gently peel the blackened skin off of each pepper.  With a sharp knife, slice each pepper vertically down one side (not through).  Gently remove the seeds and inner ribs.

Preheat oven to 400°. Combine the rest of the stuffed pepper ingredients in a large bowl

Gently stuff the peppers with the chicken mixture.  Bake for 15 minutes and an additional 2 or 3 minutes under the broiler until golden.

Remove the peppers from the oven and serve with the chilled slaw.