This Week's Share: Tomatoes & More. Plus Eggplant Recipe Ideas!

(This image via CSA member Krossbow on flickr)


Just in the nick of time, Sunday's New York Times magazine had an excellent feature about how to cook eggplant. The ideas are for the grill, but many of them can be adapted for indoor cooking. We used the guide last night to grill some eggplant over indirect heat for 30 minutes, then topped it with mint, feta and olive oil. Delicious! I highly recommend that you check out their 12 Recipes for Eggplant for inspiration. And as always, you can check out our recipe archive for more ideas. 

And with that, here's what you'll find in Week 12 of the CSA:

  • 1 head garlic
  • 7 pounds total combination potatoes + eggplant + melons (disclaimer: not very swet) + corn (disclaimer: some caterpillers!)
  • 1 pound total combined tomatoes + sweet peppers + chile peppers + shallots

On U-Pick this week:

If you want to come and u-pick, you can find a map of the fields and locations at the Wash Station when you arrive at the farm, denoting where to find the fields listed below. Here's what's on offer this week. 

  • Green and some nearly ripe tomatoes are still on offer. Pick in moderation (no more than four per person/share, per week)
  • New: Ground cherries
  • New: Tomatillos
  • New: Chiles
  • New: Celery
  • Okra
  • Beans
  • Herbs: Basil (in the high tunnel). Plus Oregano, sorrel, parsley, onion chives, coriander, thyme, lemon balm, sage, garlic chives, dill seed. 
  • As always, any flowers are always fair game.  

A preview of what's to come:

Do the rain dance! We expect more varities of tomatoes in larger quantities. This is probably the last week for shallots and melons. Next week we should have more watermelons. 

In the meantime, do you have questions? Other ideas for eggplant that you want to share? Comments? 

Leave them here on the blog! 

-- Clay 


New Ideas for Eggplant

(photo via CSA member Krossbow on Flickr)


Eggplant is plentiful in the current shares and there's more on the way as we kick off August. 

If you, like me, have trouble finding ways to use all that marvelous eggplant, here are a few ideas that will hopefully help you navigate these aubergine waters. 

CSA member Bonnie used her eggplant haul to try out four recipes recently.  There's Eggplant Dip, Eggplant Fries, Creole Aubergine, and an Eggplant Parmesan. Though the dip got mixed reviews, the fries, Creole dish and parm were all big hits.  Bonnie has the recipes over on her blog

On my personal blog, our hands-down favorite Eggplant dish is this Eggplant Parmesan for Two, which is just delicious (and can easily be expanded to feed more people). Another favorite that uses lots of the current Clagett produce is this Eggplant, Zucchini and Tomato Bread Gratin

Last year here on the CSA blog, we rounded up 7 new eggplant ideas from members

And finally, CSA member Deborah shares her favorite eggplant recipe (below).

Do you have a recipe to share?  Please do in the comments!


Eggplant Antipasto
From: Cooking with Herbs & Spices  by Craig Claiborne

Yield: about one quart

3 cups peeled and cubed eggplant                          
½ cup stuffed green olives          
1/3 cup chopped green peppers                              
1 cup tomato paste
1 medium onion, coarsely chopped                        
¼ cup water
¾ cup sliced fresh mushrooms                  
2 TBS wine vinegar
2 cloves garlic, crushed                                 
1 ½ tsp sugar
1/3 cup olive oil                                                
1 tsp oregano
1/8 tsp ground black pepper

Put the eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet. Cover and cook gently ten minutes, stirring occasionally.

Add the remaining ingredients and mix well. Simmer, covered, until the eggplant is tender, about thirty minutes.

Put in a dish, cover and chill in the refrigerator overnight to blend flavors. Serve on lettuce leaves.

Seven New Ideas for Eggplant

IMG_3893 Last week we featured some new ideas for Zucchini and put out the call for new ideas for eggplant. And we got some amazing suggestions. 

Here are 7 great ideas our members shared for using eggplant.

From Meghan:

Szechwan Eggplant

4-5         Asian Eggplants
1T         Chili Garlic Oil (or regular olive oil if you don't want spice or have the oil)
             Salt and Pepper
2           Green Onions, diced
1-inch    Ginger, peeled and minced (or grated)
3           Garlic cloves, minced
1-3        Chiles, depending on your spice needs
1/2C      Chicken broth
3T         Soy Sauce
1T         Red Wine Vinegar (or Rice vinegar works too)
1T         Brown Sugar
1T         Cornstarch
1/4C      Water

1. Cut eggplant in half length-wise and slice into wedges, no more than an inch thick
2. Heat up wok or large skillet over medium heat and add eggplant and water. Cover and steam until tender (you could also use oil but the eggplant absorbs it a lot)
3. After eggplant is cooked to desired tenderness, remove and set aside
4. Add the green onions, ginger, garlic, chiles and chili garlic oil into the pan/wok. Cook for a minute until fragrant.
5. Add broth to pan/wok
6. In a small bowl, combine soy sauce, vinegar, sugar and cornstarch. Mix until sugar and corn starch have dissolved.
7. Pour the soy sauce mix into the pan/wok and cook another minute until sauce has thickened.
8. Put eggplant back into the pan/wok and toss to coat.

*Note- we made quinoa and put the eggplant over top. It was delicious!

Continue reading "Seven New Ideas for Eggplant" »

3 Recipes: eggplant/peppers, green tomatoes, arugula/potatoes

Here's a few recipes that might help if you have some veggies lingering in your fridge from previous shares. 

EGGPLANT ANTIPASTO, from Cooking with Herbs & Spices, by Craig Claiborne

Deborah Starobin-Armstrong prepared this for us a few years ago.  I can't remember if I've posted it already, but if I have, it's worth repeating.

Yield: about one quart

  • 3 cups peeled and cubed eggplant
  • 1/3 cup chopped green peppers
  • 1 medium onion, coarsely chopped
  • 3/4 cup sliced fresh mushrooms
  • 2 cloves garlic, crushed
  • 1/3 cup olive oil
  • 1/2 cup stuffed green olives
  • 1 cup tomato paste
  • 1/4 cup water
  • 2 tablespoons wine vinegar
  • 1.5 teaspoons sugar
  • 1 teaspoon oregano
  • 1/8 teaspoon ground black pepper

Put the eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet.  Cover and cook gently ten minutes, stirring occasionally. 
Add the remaining ingredients and mix well.  Simmer, covered, until the eggplant is tender, about 30 minutes.
Put in a dish, cover and chill in the fridge overnight to blend the flavors.  Serve on lettuce leaves.


Kay Marlin sent us her version, below, to add to Gail's earlier suggestions for green tomatoes.

This is how I did my last batch of fried green tomatoes.
For the breadcrumbs: use good Italian bread, or a stale baguette that hasn't gone hard as a rock.  Crumble the bread (I use a little food processor).  Add a bit of salt, crumbled dry oregano and thyme, black pepper, parmesan cheese, and garlic (if you want it).
Heat a pan with non-stick spray and lots of good olive oil. Slice the tomatoes about a quarter of an inch thick, maybe a little bit more but not too thick.
To really make the bread crumbs stick, you can dip each slice first in a beaten egg. Coat each slice well, both sides, with the bread crumb mixture, and add just enough slices to fill the bottom of the pan, don't overlap them. Keep the heat high and add oil as needed. The slices will stick, there's no way that my cooking ever turns out the way it does on TV cooking shows. But I just scrape up those overcooked crumbs and eat 'em.
I don't know how long to fry each side, I do it by looks, but I think if you turn the slice and it hasn't gotten browned and a bit crunchy, then you let the second side stay longer.
Some people would tell you to put the slices on a paper towel before serving, I say eat the oil, it's delicious. But you want something to soak it up, serve your tomatoes with a nice rice on the side, or a piece of chicken if you eat meat.

serves 4, yield 7 cups
from Moosewood Restaurant Simple Suppers
Thanks to Carole Grunberg for passing this recipe to us and including her suggestions in parentheses.

  • 2 c. chopped onions
  • 2 garlic cloves (i use 4)
  • 2 T olive oil
  • 3 c. diced potatoes
  • 2 sprigs fresh rosemary
  • 3 c. veggie broth
  • 1 t. salt
  • 1 14 oz can red beans (i use liquid in soup, too)
  • 1/2 c. white wine (or 2 T lemon juice) - the wine makes this better!
  • 4 c. chopped arugula
  • 1/4 c. chopped fresh basil
  • grated parmiggiano or pecorino to top

In large pot (cast iron works fine), saute onions + garlic in oil for 4 min over med-low heat. Add potatoes, rosemary, broth, salt. Cover & bring to boil. When it boils, add beans & wine, reduce heat, cover & simmer about 10 min or until potatoes are tender. As potatoes cook, rinse, drain, chop arugula. When potatoes are tender, add basil, salt & pepper to taste, remove rosemary sprig (ok if some leaves remain in soup). Put handful of arugula in bottom of soup bowl, ladel soup over & top with grated cheese. invite your friends over!

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 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


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.

It's a Yummy Time at Clagett Farm


Photos and Recipes~Rita Calvert 2007

Eggplant, Potato, and Chickpea Casserole
Serves 4

It's always efficient to have a luscious casserole handy and ready-nothing else can fill the efficiency. You can trade out herbs if you like although the basil is especially "flush" right now at Clagett Farm.

1 large red or yellow bell pepper, roasted, skin removed and cut into strips 
3/4 pound peeled Yukon gold or red potato, cut into 2-inch cubes 
1 cup basil leaves 
1 cup cilantro sprigs 
1 tablespoon olive oil 
1/4 teaspoon ground cumin 
2 garlic cloves 
2 cups chopped seeded tomato (about 1 pound) 
1/2 cup water 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1 (1-pound) eggplant, cut into 2-inch pieces 
1 large onion, cut into 8 wedges (about 1/2 pound) 
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained 
6 lemon wedges

Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 5 minutes; drain.

Preheat oven to 375°.

Combine basil and next 4 ingredients (basil through garlic) in a food processor; process until finely minced. Combine bell pepper, basil mixture, tomato, and next 6 ingredients (tomato through chickpeas) in a 13 x 9-inch baking dish; cover with foil. Bake at 375° for 45 minutes. Uncover, stir, and bake an additional 20 minutes or until the vegetables are tender. Serve with lemon wedges, if desired.

Baked Stuffed Eggplant with Walnut and Roquefort
Serves 4

6 smallish eggplants, of the same size
3 cloves of garlic, chopped 
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
freshly ground black pepper
1/3 cup walnuts
1/3 cup toasted fresh breadcrumbs
8 oz Roquefort or Blue cheese
For the tomato sauce
3 1/2 pounds ripe and meaty tomatoes
1/4 cup olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped 
10 small fresh basil leaves, shredded
fresh chopped oregano

Preheat the oven to 425 degrees

Cut the eggplant in half, leaving the tops on and score the surface with a knife. Place on a baking tray cut side up and drizzle with olive oil and salt and pepper. Bake for about 30 minutes until soft.

While baking, sauté the onions and garlic in oil and add the tomatoes and herbs and cook to soften.

Remove the flesh from the eggplant, keeping four of the skins to be stuffed. Add the eggplant flesh and the lightly chopped walnuts to the tomato mixture and season well.

Place back into the shells, top with the cheese and breadcrumbs and bake back in the oven to warm.

Brown the tops under a hot grill.

Cut the tomatoes in half. Discard the inner liquid and seeds, leaving only the flesh and coarsely chop. Heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomato and bring to the boil, add the chopped oregano reduce the heat and simmer for 30 minutes. At the end, add the shredded basil leaves. Add some salt to taste. (The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.)

Serve the hot eggplant with the hot tomato sauce in warm bowls.

Yogurt Potatoes
Serves 4

This Indian style recipe also makes a lovely dish at room temperature.

1 teaspoon cumin seeds, toasted or dry roasted
1 1/4 cup natural yogurt
1 1/4 cup water
pinch ground turmeric
pinch chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch salt
1 teaspoon dark brown sugar
2 green chillies
1 pound potatoes, par-boiled for four minutes, cooled and cut into cubes
fresh coriander leaves lime wedges, to garnish

Place the yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar into a bowl and mix well.

Add the yogurt mixture to the pan of toasted cumin seeds. Return to the heat and bring just to a boil. Reduce the heat and simmer for three minutes. Add the whole chillies and the par-boiled potato cubes and simmer for 8-10 minutes, until the potatoes are completely cooked through.

Serve with the garnishes.

Swiss Chard-Tomato Peasant Pasta
This recipe was relayed to Julia (grand Dame/farmer of Mariquita Farm in Watsonville, CA), who wrote it all down as best she could. Add your own touches.

1 bunch chard, cleaned, stems removed, and very roughly chopped (can be in fairly large pieces) 
olive oil 
garlic cloves, peeled and chopped (3?) 
4-5 medium sized ripe tomatoes, chopped 
fresh pasta or dried spaghetti
splash of white wine or squeeze of lemon 
salt and pepper to taste

**note: have tongs or other utensil to fish cooked chard out of the water so you can boil the pasta in the same water. another note: save a little pasta water for the final dish....
Bring one large pot of water to boil, then add a couple of teaspoons of salt. Add chard pieces to the water and cook until blanched, 2 minutes or so. Fish out the chard with tongs or strainer. Add pasta to water to cook if using dried pasta...

Meantime, cook the garlic in the oil in a large saute pan for 1 minute over medium or medium high heat until softening a little, make sure it doesn't burn. Add blanched chard & chopped tomatoes. Cook for 5-7 minutes. Cook up the pasta now if you're using fresh pasta.
Now the fun part: toss everything together, with a splash of white wine or lemon juice, and add a little of the pasta water to make everything a tad soupy. Adjust seasoning (add S & P to taste) and EAT.

Steamed Chard with Candied Ginger
Recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

3/4 pound chard
salt and pepper
1 tablespoons full-flavored olive oil
some grated lemon and or orange zest
lemon juice to taste
chopped candied ginger

Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.

from a West coast CSA member re: the above recipe: I have "gilded the lily" and made a light, full meal from the "Chard and Candied Ginger" recipe. I added a good serving of finely chopped firm tofu, sauteed it with the garlic and onion, put in a llittle arugula and stuffed it all into a pita. Tasty! Thanks, Naeda R.

Swiss Chard Tian
Serves 4-6
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette

1 pound (or one generous bunch, if that’s what you’ve got!), trimmed
olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
3 eggs
salt and pepper to taste
4 teaspoons water
bread crumbs, as needed

Chop the chard, both leaves and stems, and then boil the chard for about 8 minutes in lightly salted water. Drain the chard and set it aside.

Preheat the oven to 350 degrees.

Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.

Grease a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot.

Old Friends~New Favorites

Clagett Farm Recipes~ Old Friends~New Favorites
Photos and Recipes~Rita Calvert 2007

Farm Talk:

A gal at the Chesapeake Bay Foundation and I were chatting before Locally Grown Lunch was served and she informed me that being a CSA member had certainly made her a better cook. With enthusiasm I asked her to share some of her accomplishemnts. When she was loaded down with 8 eggplant she made an Eggplant Souffle (complete with whipped eggwhites)!


Summer Vegetables Brown Rice Salad

Again we bring you a “Locally Grown Lunch” recipe which showcases Clagett Farm produce. Chicken has ben added to make the dish an entree. It’s up to you as the salad is great without it. We’re giving you the basic “template” and you can add or subtract as you please. The mint takes it to a Middle Eastern zone.

cucumbers, sliced
tomatoes, sliced
corn, lightly cooked, kernels cut off the cob
summer squashes, lightly cooked and sliced
chickpeas or cannelini beans, rinsed and drained
grilled chicken slices
lots of fresh lemon thyme or thyme
fresh mint
cooked brown rice
vinaigrette majoring in fresh lemon juice and garlic

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette
Serves 4-6

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves.

Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.

Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)

Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)


Simple Bulghur Salad with Tomatoes
Serves 4 to 6
by Mighty Staff @ Mighty Foods

This is the perfect picnic or potluck salad in part because it can be served at room temperature. Most of you know bulgur as the foundation for tabouli, it is a quick cooking grain with a mild, ever-so-slightly nutty flavor. This recipe uses the best ingredients from the summer market.

1 cup medium-grind whole wheat bulgur
1 1/2 cups water
sea salt
1/2 pound green beans (or use some yellow wax beans for extra color), blanched for a couple minutes in boiling salted water and then drained
1/4 cup extra-virgin olive oil
juice of 1/2 a lemon
1 garlic cloves, minced
1/2 teaspoon fine grain sea salt
a couple cranks of the pepper grinder
1/2 cup pine nuts, toasted
1/3 cup mint, washed and chopped
1 1/2 cups red, orange and yellow cherry tomatoes, halved

Put the bulgur and water in a saucepan with a teaspoon of salt and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes, or until the liquid is absorbed and the bulgur is cooked through. While the bulgur is cooking cut the beans into bite-sized segments on the bias and set aside.
In a small bowl whisk together the olive oil, lemon juice, salt and pepper. Fluff the bulgur with a fork and toss with the lemon olive oil mixture. Add the pine nuts and mint and toss again. Taste and add more salt and pepper if needed. Add the cherry tomatoes and give one last gentle toss - gentle enough that the tomatoes stay intact. Serve slightly chilled or at room temperature.

Folly’s Special Spuds
Makes 12 – 15 pancakes

Inspired by a lovely Annapolis bed and breakfast, Royal Folly, you can count on breakfast meals to be scrumptious especially with delectable local produce.

1 onion, quartered
½ pound potatoes (1 large), cut into chunks
1 medium zucchini cut into chunks
all-purpose flour
2 eggs
Salt and ground pepper
Pinch of fresh nutmeg
1 teaspoon fresh dill

In a food processor fitted with the metal blade, combine the onion, potato and zucchini and process using off-on pulses until finely chopped and still retaining some texture. Pour into bowl lined with cheesecloth. Squeeze extra moisture out.

Stir in eggs, salt, pepper, nutmeg and dill to blend. Add enough flour to hold together. Heat equal parts of oil and butter in non-stick skillet. When hot enough, form pancakes by spooning tablespoons of batter into the pan. Flatten with a spatula. Fry until golden brown on the first side, 3-4 minutes, then flip and fry for the same on the other.
Transfer to paper towel-lined baking sheet. Keep in 200-degree oven until all are cooked. Serve with sour cream and/or chunky applesauce.

Grilled Pizza with Fresh Mozzarella, summer Squash and Thyme
Serves 2

Now if your pinched for time, of course you can use premade pizza dough found in the refrigerator department of many supermarkets.
1 garlic clove, chopped
3 tablespoons extra-virgin olive oil
1 medium yellow squash
2 balls pizza dough, rolled out and chilled

For pizza dough:
2/3 cup lukewarm water (105°F.-115°F.)
a 1/4 ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt
3/4 cup coarsely grated fresh mozzarella (about 3 ounces)
3/4 cup freshly grated Parmesan (about 2 1/4 ounces)
4 teaspoons chopped fresh thyme leaves (preferably lemon thyme)
Garnish: fresh thyme sprigs (preferably lemon thyme)

In a small bowl stir together garlic and oil and let stand 15 minutes.
With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring to plate.

Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquets. Light briquets. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
Remove plastic wrap from 2 pieces of rolled-out-pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme. Lightly brush pizzas with some garlic oil and grill, covered, about 5 minutes, or until undersides are golden brown and cheeses are melted.

Garnish pizzas with thyme sprigs and cut into wedges.

To make pizza dough:
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes.
Alternatively, dough may be made in a food processor. Proof yeast as described above. In food processor process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, it too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough by processing 15 seconds more.
Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Form dough into 4 balls. Makes enough dough for four 10-inch thin-crust pizzas.

To roll out pizza dough for grilling:
Lightly brush a baking sheet with olive oil.
On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter). Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap. Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet. Wrap baking sheet with more plastic wrap to ensure that dough is completely covered. (Chill dough until firm, about 1 hour, and up to 4 hours.)
Gourmet, July 1996

Potato and Roast Red Pepper Soup
Serves 4

4 red peppers
2 ounces butter
1 pound potatoes, peeled and diced
1 cup onions, diced
sea salt and freshly ground pepper
1½ pt home-made chicken stock or vegetable stock
1/2 cup whole milk
sprigs of flatleaf parsley
roasted chillies (optional)

Roast or chargrill the peppers for 10-15 minutes in the oven and then leave to cool in a plastic bag. 
Peel and deseed, save the sweet juices and carefully purée the flesh with the juices. Taste and adjust seasoning if necessary.

Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.

Meanwhile, bring the stock to the boil. When the vegetables are soft but not colored add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft. Add the milk. purée the soup in a blender or food processor. Taste and adjust seasoning.

Just before serving, swirl the red pepper purée through the soup or simply drizzle on top of each bowl. Top with some snipped flat parsley. You might try adding one or two roast chillies to the pepper for a little extra buzz - serrano or jalapeno are good.

Rollin' Out the Eggplant

Rollin' Out the Eggplant

Clagett Farm Recipes
Photos and Recipes~Rita Calvert 2007

Farm Talk
Now that Carrie and Michael have filled us in on the lack of rainfall at Clagett, I wanted to understand how they do irrigate since it sounded very tedious. I was shown the rudimentary drip system and explained how it worked along with ONLY 2 wells. We just have to give so much respect for the fabulous job the Clagett folks do!

Even with the drought, the produce is beautiful and especially sweet-so treasure it even more!


Serves 4

You were given the alert this recipe was coming when the eggplant was bountiful. One could eat their weight in this dish! Its a great dip that is simple and fast. Use as a starter, a sauce or for a dip with crudités.

1 medium eggplant
1 clove garlic, peeled and crushed
juice and zest 1 lemon
1 cup chickpeas
2 tablespoons chopped fresh coriander, optional
1 tablespoon toasted sesame oil
1/3 cup olive oil
Salt and freshly ground black pepper

Heat the grill to medium high.
Put the eggplant on the grill, close lid and grill/roast until charred and tender. Cool and scoop out the pulp with a large spoon. Place the eggplant flesh in a food processor with the garlic, lemon juice, zest and chickpeas Season well and whiz together. With the motor still running, pour in the sesame and olive oil and blend until the mixture is smooth.


Eggplant and Feta Folds
Serves 4

As a special treat you might spend a bit more time here, but the recipe can be prepared ahead and then served at room temperature.

1 large eggplant, about 1¼lb

1/2 cup extra virgin olive oil

2 garlic cloves, crushed

finely grated zest of 1 lemon

1 beef tomato

10 ounces Greek feta cheese

8 large fresh basil leaves

salt and freshly ground black pepper

8 fine metal trussing skewers or cocktail sticks soaked in cold water for 30 minutes.

Trim off the stalk end of the eggplant and then cut lengthways into ¼-inch thick slices discarding the ends.

Arrange the slices in a single layer on a large baking tray, sprinkle lightly with some fine salt and set aside for 30 minutes to 1 hour - this will make them easier to roll later on as well as draw out some of the water.
Rinse the eggplant in cold water and then pat them really dry with kitchen paper.

Mix the olive oil with the garlic, lemon zest and some seasoning. Brush over both sides of each eggplant slice then season with plenty of pepper. Place on the barbecue over medium-hot coals and barbecue for 2-3 minutes on each side until lightly charred. Set aside and leave to cool a little. Cut the tomato into 4 thick slices, discarding the ends and then cut each slice in half again to make 8 slices.

Cut the feta cheese into 8 slices. Place the eggplant slices onto the work surface and place a piece of tomato in the middle of each slice. Arrange a slice of feta on top, then roughly tear the basil and scatter on top. Season with plenty of freshly ground black pepper. Flip over both ends to enclose the filling and secure with a cocktail stick.

Brush the outside of the rolls with the rest of the garlic and lemon oil and barbecue over medium-hot coals for 1-2 minutes on each side or until they are heated through and slightly golden. Serve at once.

Spicy Rack of Lamb with Eggplant Salad

Serves 4

You may prefer just to make and enjoy the salad within this recipe or add the lamb for an entire meaL

For the lamb

1 tablespoon coriander seeds

1 tablespoon cumin seeds

2 tsp black peppercorns

2 teaspoons harissa (chilli paste)

1 teaspoon salt

2x4-6 bone best ends of lamb, each rack about 10 ounces

For the roasted eggplant salad

4 ounces medium bulgar wheat


1 lemon, juice only

8 tablespoons extra virgin olive oil

1 large eggplant, cut into small dice

salt and freshly ground black pepper

To serve

4 ripe vine tomatoes, seeded and finely chopped

3 tablespoons each chopped fresh cilantro, flatleaf parsley and mint

Preheat the oven to 350F.

Place the coriander seeds, cumin seeds and peppercorns into a heavy-based pan and toast for 1-2 minutes until aromatic. Transfer to a pestle and mortar and crush to a powder, then stir in the harissa with a teaspoon of salt until well combined.

Lightly score the skin of each rack of lamb into a diamond pattern with the tip of a very sharp knife, taking care that you don't cut through to the meat. Rub the spiced paste all over the flesh.

Heat a large frying pan. Add the racks of lamb, fat side down and then sear all over. Transfer to a small roasting pan. Roast for 15 minutes, or a little longer, depending on how pink you like your lamb. Remove from the oven and set aside in a warm place to rest for 10-15 minutes.

Place the bulgar wheat in a pan of salted boiling water and bring to the boil, then boil fast for five minutes until tender. Drain well and place in large bowl. Stir in the lemon juice with two tablespoons of the extra virgin olive oil.

Heat a large frying pan with two tablespoons of the light olive oil. Tip in half the eggplant cubes, season generously and sauté for about 10 minutes over a high heat until really crispy and tender. Drain well on kitchen paper. Repeat with remaining light olive oil and eggplant cubes. Leave to cool slightly, then stir into the bulgar wheat.

To serve, stir the tomatoes and herbs into the bulgar wheat mixture and season to taste. Drizzle with the remaining tablespoon of extra virgin olive oil. Carve the rested lamb into chops and arrange on warmed plates with the roasted eggplant salad.


Twice-Grilled Stuffed Zucchini
Makes 4 main-dish servings or 8 side-dish servings

1/4 cup sun-dried tomatoes packed in oil, drained and chopped

4 ounces local goat cheese

1 clove garlic, minced

1/2 cup fresh bread crumbs

2 tablespoons walnuts or pine nuts

1 tablespoon fresh basil, chopped

1 tablespoon fresh thyme, chopped

4 small zucchinis

2 teaspoons olive oil

Salt and pepper

Prepare a medium fire in the grill. In a small bowl, combine sun-dried tomatoes, goat cheese, garlic, bread crumbs, pine nuts, basil and thyme. Set aside.

Slice zucchini lengthwise. Using a spoon, scoop out a trough down the center of each half. Brush lightly with olive oil; season with salt and pepper. Grill, cut-side down, until grill marks form, about 5 minutes; turn and grill lightly on other side. Remove from grill.

Stuff each zucchini half with 1/ 8 of the filling. Wrap in foil and return to grill. Cook about 15 minutes, until zucchini is soft and filling is warm.

Bell Pepper Chutney
Fresh tasting and colorful this is great topping grilled meat or chicken.

1 to 2 teaspoon mild olive or vegetable oil
1 medium red, yellow or orange bell pepper, cut into 1/4-inch dice (about 1 cup)
1 small sweet onion, cut into 1/4-inch dice (about 1/2 cup)
1 tablespoon local honey
1/2 teaspoon chopped fresh rosemary
1 1/2 tablespoons apple cider vinegar, or to taste

Place enough oil in an 8- to 10-inch saute pan or skillet to coat the bottom; heat over medium-high heat. Add the bell pepper and onion, stirring, and reduce the heat to medium. Add the cloves and a pinch of salt and cook for about 8 minutes, stirring, until the vegetables have softened. Remove the pan from the heat and add the vinegar. Return the pan to the heat and cook for 2 to 3 minutes, allowing the vinegar to reduce and the flavors to meld. Taste and add vinegar as necessary.

A Grand Time for Eggplant

Clagett Farm CSA Recipes
Fall 2006

Recipes from “Cook For Life Balance” by Rita Calvert

A Grand Time for Eggplant
Here is a recipe I concocted while inspired from the bountiful harvest of many different scopes of Clagett eggplant

Roasted Eggplant Ragu and Tapenade
Makes about 3 cups

This dish can be served warm or at room temperature and employed for many purposes. As an hors d’oeuvre, it marries well with a salty cheese such as goat cheese, Manchego or Feta. It is a perfect accompaniment to lamb, poultry or sausages. Try it topping potatoes, noodles or rice or simply dip-in with some crisp bread.

3 cups sliced eggplant rounds (no need to peel)
1 large sweet onion, cut in chunks
olive oil for drizzling
1/2 cup diced dried apricots, plumped in 1/4 cup dry wine or sherry
1/4 cup pitted Kalamata olives, diced
1 teaspoon fresh oregano, chopped
2 cloves garlic, minced

Preheat the oven to 425 degrees. Place the eggplant and onion on heavy foil and toss with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing once during roasting time.

Chop the vegetables to 1/4 inch size pieces and place in a serving bowl. Add the apricots, olives, oregano and garlic and toss. Serve immediately or store refrigerated for up to 1 week.

Pumpkin and Winter Squash
Informal Squash Soup

Cook some chopped onions (1/2 cup or more and a bit of chopped
garlic too if you like) in olive oil or butter in a large soup pan. Then
add squash purée (6 cups?) and vegetable or chicken stock. I then use
my immersible blender to pureé the whole thing, right in the pan. Add
salt and pepper and that's a simple soup. Wonderful additions include:
fried sage leaves, chopped parsley, sliced mushrooms (fresh
or dried, added at the sauté-the-onion stage, if using dried, add the
water they were plumped up with too.), sherry, white wine, other
cooked vegetable bits, and so on.

CRESPOLINI DI ZUCCA (Winter Squash Crepes )
recipe by Janet Vanderhoof
Makes 6 crepes

Filling: 2 c. squash puree (butternut or delicata)
1/2 c. toasted walnuts, chopped (Toast in a 350 degree oven for 5
1/2 c. shredded parmesan

Mix together.

Make a French crepe recipe:
I use 1/2 whole wheat flour. Cook the crepes
in a large, buttered, non-stick skillet. Fill and fold each crepe
wedge-style. ( Put about 1/3 cup of the filling on one quarter of the
crepe. Fold in half and then in half again.) Keep warm in the oven.

Melt 1/4 c. butter. When it foams, add 4 fresh sage leaves per crepe.
Crisp the leaves in the butter. Remove from heat before they burn.

Sprinkle each crepe with parmesan cheese and pour the sage butter over.This amount of filling and sauce makes 6 crepes. 2 crepes is a very
generous serving.

I first had these at Café Mare in Santa Cruz. The waiter described the
method and I figured the amounts. Delicious.

Shepherds Garden Cookbook by Shepherd and Raboff

1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup butter, at room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin or winter squash
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger

1 cup sifted confectioners' sugar
2 tsp. grated orange zest
3 to 4 tbsp. orange juice

Preheat oven to 350°F. Grease a 10x15-inch baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground
ginger, nutmeg, and allspice. Set aside.

In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating
well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for
15 to 18 minutes or until cake pulls away from sides of pan.

Combine confectioners' sugar with orange zest. Add orange juice gradually to confectioners' sugar, adding just enough to give the
proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day
to let flavors blend before serving. Makes 4 dozen.

Note: Any winter squash can be substituted for the pumpkin. Julia used lemon zest and lemon juice instead of orange and it was perfect.