Okra, Clouds and Clagett Barns

Photos and recipes by Rita Calvert 2007
Most of these recipes were inspired from farm friends!

Okra Walnut Salad
Serves 8
Simple and fresh our lovely salad gets a bite from the very healthy horseradish.

1 pound fresh okra, cooked and sliced
2 medium tomatoes, chopped 
1/3 cup diced celery 
2 teaspoons prepared horseradish 
1/3 cup red wine vinaigrette 
8 cups Clagett salad greens 
1/2 to 1 cup chopped walnuts, toasted

Combine okra and next 4 ingredients in a large bowl; cover and chill at least 4 hours.
Toss together okra and salad greens; sprinkle with walnuts. Serve immediately.

Okra Gumbo Freezer Mix
Makes 4 pints
What a great idea this is...an instant dinner packed away in the freezebox!

5 pounds fresh okra, sliced

6 medium onions, chopped

4 celery ribs, chopped

2 green bell peppers, chopped

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

4 bay leaves

1 tablespoon salt

1 tablespoon pepper

Combine all ingredients; spoon into 2 (13- x 9-inch) pans. Cover with foil.
Bake at 300° for 2 hours, stirring after 1 hour. Let cool completely; spoon into 4 (1-pint) freezer containers, and freeze up to 4 months.

Apple-and-Gorgonzola Salad With Maple Dressing
Serves 6

1/4 cup maple syrup

2 tablespoons vegetable oil

2 tablespoons lime juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 cups Clagett mixed salad greens (we love the spicy mix)

2 large sliced local apples

1/4 cup crumbled Gorgonzola cheese

2 tablespoons chopped pecans

For Dressing:
Combine first 5 ingredients (through pepper), stirring well with a whisk.

Combine greens and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle salad with Gorgonzola cheese and pecans.

Pasta with Braised Squash and Greens
Serves 4


2 teaspoons extra-virgin olive oil
4 ounces cubed smoked tofu
1 medium onion, chopped
3 cloves garlic, minced
1 tiny minced hot chile pepper
1 1/2 cups vegetable broth
1 pound summer squash, peeled and cut into 3/4-inch cubes
1 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
8 ounces whole-wheat fusilli pasta
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt, or to taste
Freshly ground pepper

Put a large pot of water on to boil for cooking pasta.

Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 5-8 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.

Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.

Spiced Apple Carrot Cake with Goat Cheese Frosting
Serves 10

Tangy yet fulfilling the sweet tooth as well as the nutrients, this fruity moist cake from Sunset magazine packs a powerful nutritional wallop without all of the fat. It certainly is fantastic as well simply dusted with cinnamon powdered sugar.

2 cups flour

1 1/2 cups granulated sugar

2 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 teaspoons unsweetened cocoa powder

1/8 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 cup vegetable oil

4 large eggs plus 1 egg yolk, lightly beaten

1 1/2 cups packed coarsely grated carrots (about 3 medium)

1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)

1 cup coarsely chopped walnuts, plus more for garnish

Frosting

10 ounce fresh, mild chèvre (goat cheese), at room temperature

8 ounces cream cheese, at room temperature

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

Preheat oven to 350°. Grease three 9-in. round cake pans and set aside. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and 1 cup walnuts.

Divide batter among pans and bake until cakes pull away from pan sides and a cake tester inserted in each center comes out clean, 25 minutes. Transfer cakes to cooling racks and let cool 10 minutes. Turn out onto racks and let cool completely.

Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.

Once cakes are cool, arrange first layer on a large plate or platter. Spread some frosting over it, then top with second layer. Frost second layer and top with the third. Generously frost top and sides of cake with remaining frosting. Chill cake at least 1 hour. Before serving, press walnuts lightly into sides of cake.