Wow! Our CSA shares filled up with lightening speed on Monday. There's plenty of demand for more CSAs if there are any future farmers out there.
If you'd like to be notified when we begin selling shares in 2009, click here.
There's a great directory of CSAs and farmers markets on the Local Harvest website (www.localharvest.org) if you're still looking for someplace to buy local produce.
A great start to our new season--thanks everyone!
We are beginning our sale of CSA shares for the 2008 season.
Reserve your spot by signing up on-line: http://www.cbf.org/site/PageServer?pagename=act_sub_restoration_clagett_signup
Or by calling our office at 301-627-4662 between 10am and 3pm, Monday through Friday.
We have a limited number of shares which we will sell to the first people who sign up. We will respond to all sign-ups within a few days to let you know if we have space to sell you a share. To those who sign up in time, we will send an email asking for payment. If we do not receive payment within 7 days of that request, we will offer the share to whoever might be next on the waiting list.
This is a new procedure for us, and we hope that it runs smoothly. No option was perfect, but we hope it will give everyone, regardless of whether they choose to pay by check or credit card, and regardless of whether they choose to sign up on-line or by phone, a fair opportunity to buy a share.
Thanks for your patience.
-the Clagett Farm crew
Our little baby girl was born, a robust and healthy 8 pounds, 7 ounces, on January 20, 2008. Her name is Amelia Vaughn, after her great grandmother Amelia Cochran, who is pictured holding her below. 
As for her parents, we're still recovering our own health and wits. Here's a picture of Rob, her proud father, on the day of her birth. I think his expression says it all.
Thanks everyone, for your well wishes. They worked!
-Carrie
Here we are, in the midst of our final week of shares! Honestly, when we were in the middle of this year's drought, I never thought we could make it all the way to the end of the season with reasonably-sized shares. It feels like a miracle.
Our last share pick up will be this Saturday, November 10.
Next week (probably Tuesday) we will be harvesting strictly for donation, mostly to Salvation Army and Reston Interfaith. If you would like to join us, we would love your help. We're not sure yet which days we will be harvesting, so if you'd like to make sure you are coming to help harvest rather than mulch garlic, give us a call first at 301-537-3038. Next week we will also be emailing you a survey to find out what you liked and didn't about your shares this past year.
Next weekend, beginning November 16, you are welcome to the farm to glean whatever remains in the fields. There will at least be lots of greens and herbs, and I have been told more than once by members in years past that they were eating salads from our farm's greens all the way through December. Do you really want to get caught buying salad greens from the supermarket for Thanksgiving? That would be silly. We will post what's available on this weblog on November 15th, so feel free to check here if you would like to know in advance what you plan to pick before you come. We'll post maps and signs around the farm to help you find what you're looking for.
Then the farm staff will take a much-needed break. We'll resume making plans for next year, putting everything away for the winter, fixing up the new greenhouse, and lots of other chores after Thanksgiving. Then Rob and I are expecting a baby in mid-January. We're anticipating that this might delay when we send all of our returning members an invitation to sign up for 2008 shares. So look for that in February. New members will be invited to join by April. Then 2008 shares will begin in mid-May!
So that's the plan, at least. We'll see you soon, I hope!
Your farmer,
Carrie
Our sad news to the current and future members in Southeast DC is that we will no longer be delivering to the Anacostia Farmers' Market after this year. The farmers' market is ending, and we are using this as an opportunity to simplify our delivery schedule so we can focus more on growing great produce.
This presents a terrific opening for someone who might wish to pick up a free share. Consider coming to the farm each week during one of our regular pick-up times, bagging about a dozen shares, and then delivering all but your own to a home in the Capitol Hill area. If the idea interests you, let us know and we'll chat about it further.
-Farmer Carrie
Tragically, we are losing two of our wonderful co-workers this winter. Kenji is moving to California and Dave is moving to Rwanda. So we'll be hiring several new staff next year, and if you're interested, or know someone who is, this is a great time to introduce yourselves to us.
We are much more likely to hire individuals who have worked with us in the past--as volunteers, worksharers or otherwise--than people we have never worked with before. In addition to helping us get a sense of the applicant's work style, it also helps the applicants when they have a clear idea of what the commute to the farm is like, and of course, what it really means to labor in the fields.
We plan to hire both part-time and full-time staff, and our starting wage is currently $9/hour. We'll begin interviewing in February and make our hiring decisions by around mid-March. Positions will begin around April and end around the end of September, though this may vary considerably, depending our needs and the availability of the applicants.
So just to be clear, we're not taking resumes now, but if you think you might want to work here next year, let us know you're interested, and give us a chance to get to know you now while we can work with you in the field.
-Carrie
On Saturday, September 1st, the Whole Foods in Annapolis will be donating 5% of their sales to Clagett Farm! There will also be a grill out front from which all of the proceeds will go to the farm. So come buy lots of groceries and purchase something at the grill. And tell your friends! We benefit from any sales while the store is open (8am - 10pm). The grill will be open between 11am and 6pm, and we'll be there too, with a tractor and the Clagett Farm bluegrass band, and some food samples prepared with our eggplant and basil. This will be a big income boost for us, so we're extremely excited.
And in case you were worried, we'll be leaving most of the staff at the farm to make sure we still have your share ready for you for the regular 1-4pm pick-up.
And while you have your calendars out, our Fall Festival will be on Saturday, October 20th. As ever, we'll have hayrides, a pot luck lunch, a hike or two, and the silent auction. And of course it is free and open to everyone. This gives you plenty of time to think of something you'd like to bring to the auction.
Thanks everyone!
-Carrie
Hooray! We've now had two good, soaking rains--one last Monday, and another yesterday. Everyone's mood is lifted here. But quite a bit of damage has already been done, and I thought it was worth another update. I know this message is long, so if you want the summary: a lot of your crops died, life continues.
Happy rain, everyone.
-Carrie
By Carrie Vaughn
It's been about a month and a half since the farm has had a good, soaking rain. We've had a few frustrating weeks when most of your homes in DC and north of us in Maryland got heavy rains while the storms passed us by completely. And every week it seems like we get an afternoon with heavy clouds and even a touch of sprinkling rain, but before the rain even gets the ground wet or soaks through our shirts, the storm dissipates and moves on.
I don't mean to sound gloomy. In fact, we all know it will rain eventually, and we're amazed that there is still so much to harvest when the ground is as hard and dry as concrete. Where does the water come from that keeps filling these squashes and cucumbers?
So here's the current status of your crops:
Your winter squash, melons and sweet potatoes are alive but aren't growing. At best, we'll be harvesting them rather late. Your tomatoes are heavily loaded with fruit but are ripening very slowly. The eggplants are irrigated and doing better than we've ever seen eggplants on this farm in the last 9 years. Wow!
Beans have produced fewer than most years, but still amaze us when we get anything at all. And cucumbers and squash seem to be plugging away pretty normally. They're vulnerable to lots of pests and diseases, so even though the dry weather has cut into their production, there's always something that goes wrong with those crops, so we're pretty happy with what we're getting. And have you noticed how you don't have to peel those yummy little baby lemon cucumbers? Unfortunately, the young squash and cucumber plants that should replace the ones that we're harvesting now are very delayed by the dry weather, so we may end up with a few weeks that are very light.
The okra don't seem to mind the dry soil one bit, and they're producing nicely. We're not sure yet how the corn will fare. Dry weather inhibits pollination, so even when the plants look good, the ears might not fill out. We have our fingers crossed.
We tried growing a mid-summer crop of lettuce under shade cloth and heavily irrigated. We harvested it last week and it was magnificent--even better than our last crop of lettuce in June. So we'll be expanding on that experiment next year.
We have the capacity to irrigate more of our fields, and we have begun doing so. But laying out the drip tape, repairing it as it breaks, and then pulling it up again at the end of a crop's life is extremely time-consuming, especially since we try to re-use the delicate drip tape rather than throw away all that plastic. That's why we don't begin each field with irrigation every time it's available. Labor isn't cheap these days! Since most of our summer crops are relatively tolerant to dry weather, we don't irrigate them unless absolutely necessary.
So we have our work cut out for us. But as I said, we're amazed and grateful for what we still have, and we're eagerly awaiting that long, soaking rain, whenever it finally hits us.
Clagett Farm Recipes
Photos and Recipes~Rita Calvert 2007
Farm Talk from Michael Heller
Bone Dry Down on the Farm – Just ask the dogs
Old Mr. Devaughn dropped by the farm the other day. He’s 86, but hard work and tobacco have conspired to make him look older. He brought with him two 5 gallon buckets of unshelled limas. He’d picked them that morning starting at 7 “before it got so goshed darn hot”. Just being neighborly, and also one of his many thank yous for us letting him walk the farm with his young rabbit dogs from time to time. He grew up on the farm next door with his tenant-farming family. But he doesn’t live there any more. Coming here nurtures early memories, which he often shares with us. This morning he talks about the drought.
“I ain’t never seen it so dry – not even in the 30’s and them days was dry! Snooky Catner over on Osborne is feedin’ hay to his cows like its winter. Lots of others is doin’ the same. “Why heck there’s lots of years we had the fire department to bring us water, ‘cuz the well wazn’t but 35’ deep. But this year! – why them dogs can’t even hunt. I put ‘em out with a rabbit not 10 yards away, and they couldn’t pick up a scent it was that dry. I’ve gived up even runnin’ the dogs.”
Concia Zucchini with Mint and Vinegar from Cucina Ebraica by Joyce Goldstein
4 to 6 small zucchini, (about 1 1/2 pounds) 3 tablespoons chopped fresh mint or basil 2 tablespoons chopped fresh flat-leaf parsley 2 large cloves garlic, minced 6 tablespoons olive oil 4 tablespoons red or white wine vinegar
Cut the zucchini into 1/4 inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4 inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry. In a small bowl, combine the mint or basil, parsley, and garlic. Warm the olive oil in a frying pan over medium-high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes. Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture, and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving.
Food of the Week . . . Swiss Chard
Did you know that Swiss chard promotes healthy bones and vision? It is a very good non-dairy source of calcium and an excellent source of vitamin K, which plays an important role in maintaining bone health since it activates osteocalcin, the major non-collagen protein in bone. Swiss chard's rich supply of magnesium is also necessary for healthy bones. About two-thirds of the magnesium in the human body is found in our bones. Some helps give bones their physical structure, while the rest is found on the surface of the bone where it is stored for the body to draw upon as needed. Swiss chard is also an excellent source of vitamin A and is rich in beta-carotene, two important nutrients for healthy vision. In a study of over 50,000 women, those who consumed the highest dietary amount of vitamin A had a 39% reduced risk of developing cataracts. Chard is also a concentrated source of the carotenoids lutein and zeaxanthin, two powerful antioxidants that concentrate in the lens and retina to protect them from oxidative damage.Carotenoids have been found to reduce risk of developing cataracts and age-related macular degeneration.
Mediterranean Swiss Chard
Serves 2
Swiss chard is one of the super foods rich in many nutrients, including anti-oxidants. We have created this recipe so you can eat it often with many meals. The simple dressing complements it very well. When the chard is fresh it needs nothing else to be delicious and satisfying. Don’t overlook the stems as they add extra fiber with close to the same nutrients s the leaves--just chop them into smaller pieces.
2 large bunches chopped Swiss chard
1 medium clove garlic, pressed
2 teaspoons balsamic vinegar or fresh lemon juice
extra virgin olive oil to taste
salt and black pepper to taste
Bring lightly salted water to a rapid boil in a large pot. Cut off tough bottom part of stems.
Add the chopped stems and leaves to the boiling water and simmer for only 3-5 minutes, until tender.
Drain in a colander and press out excess water. Toss with rest of ingredients. Make sure you don't toss
chard with dressing until you are ready to serve. Otherwise the flavor will become diluted.
Okra with Coriander and Tomatoes
1 pound chopped tomatoes
1 pound fresh okra
3 tablespoons olive oil
2 onions thinly sliced
2 teaspoons coriander seeds, crushed
3 cloves garlic, crushed
1/2 teaspoon sugar
finely grated rind and juice of 1 lemon
salt and ground black pepper
Trim off any stalks from okra and leave whole. Heat oil in a saute pan and fry the onions
and coriander for 3-4 minutes until beginning to color.
Add okra and garlic and fry for 1 minute. Gently stir in the tomatoes and sugar and simmer
for about 15 minutes, until okra is tender, stirring onceor twice. Stir in lemon rind and
juice and add salt and pepper to taste, adding a little more sugar if necessary. Serve warm or cold.
Okra - Japanese style
This is a very general ethnic recipe where a pinch of this or a dad of that is up to you.
1. Boil okra - don't overboil too much because it gets stickier.
2. Wash it in cold water (to keep the color green).
3. Cut (bite size) in pieces.
4. Put them in a bowl.
5. If you can find Japanese dried bonito frakes (called katsuobushi, which is sold in any oriental store), put them on the okra.
6. Pour a couple of drops of soy sauce (don't over do it!) and a drop of mirin (which you can find in any oriental store)
7. Mix them lightly, and done!
Baked Summer Squash with Pesto Crumbs
This can be served as a whole meal, over wild rice and garnished with toasted pecans.
3 pounds mixed summer squash 3 tablespoons. butter 1 tablespoon olive oil 1/4 cup half-and-half 3/4 teaspoon. salt 1/4 teaspoon ground black pepper 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon mace 1 teaspoon sugar 2 teaspoon finely chopped fresh rosemary 1/4 cup finely chopped cilantro 2 shallots, minced 4 scallions, finely chopped ½ cup Pesto Bread Crumbs Recipe (see below)
Preheat oven to 400F. Grease a 2 ½ to 3 quart casserole dish with cover. Trim squash and cut into large chunks (about 1 ½ inches). Arrange squash pieces in casserole and set aside. Melt butter and olive oil together in a small saucepan. Remove from heat and add remaining ingredients, blending thoroughly. Pour sauce mixture over squash, tossing until squash is coated. Cover casserole and bake 40 minutes. Toss squash gently and spoon juices and seasonings from the bottom of dish over squash. Sprinkle with bread crumbs and bake uncovered for 10 minutes longer, until squashes are tender when pierced with a knife.
Adapted from More Recipes from a Kitchen Garden by Renee Shepherd.
Pesto Bread Crumbs
Makes 2 cups
1 cup dry bread crumbs
2 large cloves garlic, chopped
1/4 cup freshly grated Parmesan or Asiago cheese
3 tablespoons roasted pine nuts
1 ½ cups loosely packed fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Combine all ingredients in a food processor until thoroughly blended. After using, refrigerate any leftovers.
Squash Pancakes
2 eggs
1/2 cup milk
4 medium summer squashes, grated
1/2 cup bread crumbs
1/2 cup grated cheese
1/3 cup each chopped fresh parsley, basil and cilantro
2 tablespoons minced shallot or green onion
4 tablespoons butter
1/4 cup flour
Mix together eggs and milk. Add squash, herbs and shallots. Then mix in the cheese. Add slowly the bread crumbs and flour and mix well. In a large, heavy, non-stick skillet, melt 1T butter until it starts to brown. Spoon about 1/4C of mixture into the pan and flatten a bit with the spoon. You might be able to fit 2 pancakes into the same pan at once. When the edges show a little browning turn with a spatula. Cook the other side until it is also golden brown. Keep pancakes warm in the oven until they are all cooked.
Cream of Zucchini and Pernod Soup(CREME DE COURGETTES A L'ANIS )
Serves 6
This hot or cold soup with our most abundant zucchini is dressed up beautifully with the earthy flavor of anise from the fennel seed and the French liqueur, Pernod.
2 tablespoons olive oil
6 cups chopped zucchini (from about 6 medium zucchini)
1 large onion, chopped
2 cups water
4 garlic cloves, chopped
1 1/2 tablespoons fennel seeds
1 fresh thyme sprig
2 tablespoons crème fraîche or whipping cream
2 tablespoons Pernod or other anise_flavored liqueur
Additional olive oil
fresh basil buds
Heat 2 tablespoons olive oil in large saucepan over medium heat. Add chopped zucchini and chopped onion and sauté until onion is translucent, about 15 minutes. Add 2 cups water, chopped garlic, 1 1/2 tablespoons fennel seeds and thyme sprig. Stir in 2 tablespoons crème fraîche and 2 tablespoons Pernod. Simmer soup uncovered 20 minutes. Remove thyme sprig from soup. Working in batches, purée soup in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Return to saucepan and rewarm over medium heat. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with olive oil and serve. Garnish with basil.
Summer Squash with Toasted Garlic and Lime
Serves 4
1 pound zucchini or yellow squash, cut into 1/2 inch cubes
1 scant tsp salt, plus more to season finished dish
2 tablespoons vegetable broth for sauteing
5 cloves garlic, thinly sliced
1 tablespoon fresh squeezed lime juice (can sub fresh lemon juice)
freshly ground black pepper to taste
2 teaspoons freshly chopped oregano
2 tablespoons chopped flat leaf parsley
In a large skillet, saute the garlic in the vegetable broth until soft, about 3 minutes. Remove garlic and set aside. Raise heat to
medium-high. Add squash to pan and saute for 8-10 minutes, until tender but a little crunchy.
Stir in lime juice, oregano, parsley, pepper, roasted garlic, and salt to taste. Mix well.
Paul's Zuke Soup
Serves 6-8
This yummy soup makes use of much of the Clagett bounty.
1 onion, sliced 2 cloves garlic, roughly chopped 3 pounds zucchini (8 or so medium ones), chopped 2 cups chicken or vegetable stock 2 cups water 1/2 cup parsley leaves 3 tablespoons chopped fresh basil 4 strips bacon, fried, drained and crumbled salt and pepper freshly grated Parmesan cheese homemade croutons Additional chopped basil for garnish
Place onion, garlic, zucchini, stock, water, parsley, basil, bacon and dashes of salt and pepper in a large stockpot. Simmer until zucchini is very tender. Process in a blender until very smooth. Adjust seasoning. Serve hot, sprinkled with freshly grated Parmesan cheese, croutons and additional chopped basil.
Vegetable Kebabs with Mustard Sauce Serves 4
Add shrimp if you like since they cook as quickly as the vegetables.
16 baby carrots (about 8 ounces), peeled
16 baby yellow scallop squash* (about 8 ounces) or 3/4 pound yellow squash
16 baby zucchini (about 6 ounces) or 3/4 pound zucchini
16 red or white pearl onions (about 6 ounces)
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon mustard
2 teaspoons olive oil
2 large red bell peppers (about 9 ounces), cut into sixteen pieces
2-by-3/4-inch pieces
eight 12-inch bamboo skewers, soaked in water to cover 1 hour
In a large saucepan of boiling salted water cook carrots 1 minute. Add yellow squash and zucchini and cook vegetables 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice and cold water to stop cooking and drain well in a colander. Transfer vegetables to a bowl. (If using larger yellow squash and zucchini cut them into a total of thirty-two 3/4-inch pieces.) In boiling water remaining in pan cook onions 4 minutes and transfer with slotted spoon to bowl of ice and cold water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be boiled 1 day ahead and chilled in sealable plastic bags.
In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste. Basting sauce can be made 1 day ahead.
Prepare grill.
Thread vegetables, alternating them, onto skewers. Brush one side of kebabs with about half of sauce and grill,coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender.
Clagett Farm Recipes~ We Think the Tractor's Sexy!
Photos and Recipes~Rita Calvert 2007
Farm Talk
...just couldn't resist that darlin' tractor who works so hard! (Have you heard the song?)
Don't forget to check out same time LAST YEAR for some great (and different) recipes on the same harvest from 2006.
Rockfish with Fresh Tomato Relish
Serves 4
4 rockfish fillets (6 ounces each)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large chopped tomato
1/3 cup sliced pimento-stuffed olives
2 tablespoons chopped fresh basil
1 tablespoon drained capers
Prepare grill or heat oven to 450 degrees F. Tear 4 large sheets of aluminum foil. Put each fillet on one half of each sheet. Brush 1 tablespoon of the olive oil and the lemon juice evenly over fillets; sprinkle with salt and pepper. Fold half the foil over each fish fillet to make 4 rectangular packets. Fold the remaining 3 edges over several times to seal.
For relish, mix together the remaining 1 tablespoon olive oil, tomatoes, olives, basil and capers; set aside.
Place packets on grill over medium –hot coals or on a baking sheet in the oven. Grill, covered, or bake 6 to 10 minutes, or until fish is opaque in center. Carefully open packets; transfer to plates and top with relish.
Raw Tomato & Herb Salad Dressing
Yield: about 2/3 cup
1 ripe medium tomato
1/4 cup extra virgin olive oil
1 teaspoon fresh tarragon
1 tablespoon fresh basil
1 tablespoon lemon juice
1/4 teaspoon salt
Dash of cayenne pepper
In a blender, mix these ingredients until smooth and creamy.
Pasta with Zucchini, Lemon, Pine Nuts, and Herbs
Serves 4
Although penne is called for here, feel free to choose your favorite.
1/2 cup mixed fresh herbs: Italian parsley, marjoram, basil, chervil, hyssop, oregano, lemon thyme and others. (No tarragon for this dish)
1 lemon, zested FIRST and then squeezed for the juice
6 tablespoons virgin olive oil
5 tablespoons pine nuts
1/c cup cluster onions or scallions, thinly sliced then roughly chopped
4 teaspoons tiny capers, rinsed in water
3 tomatoes, cut into narrow strips
8 ounces small, firm green or golden zucchini
1 pound penne pasta
salt and pepper
freshly grated Parmesan
Slice the zucchini diagonally into pieces about the same thickness as the pasta (matchstick size, 1/8" or so). Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold.
Choose your fresh herbs from those suggested. Pull the leaves off the stems and chop them, but not too finely. Include any flowers, such as the purple flowers of the basil or pink thyme blossoms.
Heat 2 tablespoons olive oil in a small pan and add the pine nuts. Cook them until they begin to color; then add the onions or scallions. Cook the two together over medium low heat until the the pine nuts are brown. Transfer them to a wide bowl and add the rest of the oil, the capers, lemon peel, tomatoes and herbs. Season with salt, freshly ground black pepper and 1/2 teaspoon or so lemon juice to taste.
Add salt to the boiling water, drop in the zucchini and cook it about 1 minute. Scoop it out, drain and add it to the bowl with the other ingredients. Next, cook the pasta, scoop it out and add it to the bowl as well. Toss with a pair of tongs, so that the pasta is coated with the oil and herbs. Serve with the cheese.
Thyme-Braised Zucchini in Creme Fraiche
Serves 4
Braising zucchini brings out their subtle, delicate flavor.
4 tablespoons unsalted butter 4 medium zucchini, about 1-1/4 lbs., trimmed and thinly sliced Salt and freshly ground black pepper Zest of one lemon and juice of ½ lemon 2 tablespoons finely minced fresh thyme 3/4 cup crème fraîche or sour cream Melt butter over low heat in skillet. Add zucchini, salt, pepper, lemon juice and thyme. Cover skillet and braise over low heat for 6-8 minutes, or until just tender. Uncover skillet. Gently fold in crème fraîche and just heat through. Adjust seasoning and serve at once.
Clagett Exotic Okra
Serves 4
This makes use of many of the items for the current harvest. If you don’t consume it all at 1st seating it is absolutely delish the next day as a salad. Notice a mortar and pestle is used.
1 teaspoon coriander seeds, toasted until fragrant, then ground in a mortar and pestle
2 tablespoons canola oil
1 pound young tender okra, trimmed of stem
1/2 cup cluster onions (finely sliced)
2 medium tomatoes (chopped)
1/2 teaspoon dill seed
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Salt to taste
Put oil in a medium skillet and heat over medium high. When hot add the okra, onions and tomatoes. Saute until okra is tender-about 4-6 minutes. Lower heat and add the remaining ingredients. Toss just briefly-Do not cook long as you want the ginger and garlic to remain fiesty! Serve immediately.
Jazar wa Kusa (Zucchini and Carrots, a recipe from Egypt) adapted from Mediterranean Vegetables by Clifford Wright 2 large fat carrots, sliced diagonally about 1/4 inch thick (you can substitute baby carrots if your family haven’t already eaten them up as snacks) 2 zucchini, ends trimmed, sliced diagonally about 1/4 inch thick 1 teaspoon freshly ground cumin seeds salt and pepper to taste 2 tablespoons olive oil
Preheat oven to 425 degrees.
In a large bowl, toss the carrots and zucchini together with the cumin and seaon with S & P.
Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot.
Curried Roasted Okra
Serves 6
1 pound fresh okra
curry powder of choice
Slice okra into half inch pieces.
place curry powder (or some other spice mixture you like) in a bowl stir okra pieces around until they are well dusted
Grease a shallow roasting pan and place prepared okra on it. Roast okra until tender and a little crisp.
Pickled Okra
5 pounds okra
8 cups vinegar
1 cup water
1/2 cup kosher salt
8 cloves garlic
8 or more dried or fresh chiles
lots of dill seed
Wash okra, leaving top cam and removing excess stem. Combine vinegar, waterand kosher salt. Bring to a boil. Drop okra into boiling mixture (and chilesif you're using fresh chiles) and bring to a rolling boil. Place in hot, pint-sized sterilized jars. Add one clove of garlic and, if you're using
dried instead of fresh chiles, one or more dried hot chiles (depending on how hot you want them) and the dill seed to each jar. Seal while hot. Let stand 8 - 10 weeks before serving.
Layered Baked Okra
Serves 2 generously
This dish doubles well using a 9x13 casserole dish, or can be make in smaller amounts in individual ramekins.
butter
3/4 lb large okra, cut into 1/2" thick slices
1 large ripe tomato, peeled, cored, seeded and coarsely chopped
1 small onion, very thinly sliced
1/2 to whole jalapeno pepper (personal taste) seeded and minced
4 slices bacon, diced and fried until not quite crisp, drained
Salt and pepper to taste
1 tsp chopped fresh sage or 1/2 tsp dried
Splash (scant 3 oz) dry white wine
1/4 cup grated Local Monterey Jack, colby, or mild cheddar cheese
Preheat oven to 350. Generously butter a small casserole dish (9x9 is about right)
Layer half the okra in the casserole. Top with half the tomatoes and then half the onions. Sprinkle with half the jalapenos and top with half the bacon. Season vegetables well with salt, pepper and half the age. Repeat the layers, then pour the wine over all.
Cover the casserole with foil and bake until tender about 30 - 40 minutes.
Remove the foil and spread the cheese over the vegetable. Bake, uncovered, until cheese is melted and bubbling, about 10 minutes longer. Let stand a
few minutes before serving.
Clagett Farm Recipes~ Inspired Cooking From the Farm
Photos and Recipes~Rita Calvert 2007
Overheard at the Farm:
A savvy farming-type person let us know that she fertilizes any herbs growing in a pot by saving
her vegetable cooking water to feed those guys.
Chop Chop
Yes I DO mean Chop Chop. You know how chow chow made it. So you take whatever the harvest is for the week and you coarsely chop it up and toss. Voila-speedy, simple, fresh!
Pick and choose great selection from the weekly harvest such as:
radishes
summer squash
garlic scapes
carrots
cucumbers
snopeas or sugar snaps, sliced on the diagonal
lemon balm leaves
dill
basil or anise hyssop leaves
Place the clean produce in a food processor and coarsely chop. Add the herbs last. The Chop Chop keeps best refrigerator “naked” and will last for a few days. Drizzle with citrus and olive oil just before serving or toss with Clagett Vinaigrette.
Sesame Sauteed Greens
1/2 medium onion, chopped
1 clove garlic, chopped
1 bunch green chard
3 tablespoons olive oil
2 tablespoons sesame oil
1 bunch turnip tops
1 bunch beet greens
2 Cups cabbage, coarsely chopped
Salt and pepper to taste
1 tablespoon sesame seeds
In a skillet, over medium heat, toast the sesame seeds in the oil until they begin to pop. Quickly add onions and garlic and sauté until the onions begin to soften. Add cabbage, green chard, beet greens, and turnip tops. Sauté until greens begin to wilt. Add sesame oil and sauté, stirring to mix flavors.
Add salt and pepper to taste. Cabbage should be al dente and greens wilted.
Serve with roasted fowl or favorite veggie entrée.
Colorful Cole Slaw with Fresh Garlic Scapes and Herbs
Yield: 2 quarts
The delightful thing about this salad is its versatility. By varying the types of cabbage, peppers, onions and herbs, you can have a different cole slaw each time you make it
8 cups assorted cabbages, finely shredded or slivered (green, purple, Chinese, Nappa, Savoy)
1/2 cup thinly sliced garlic scapes
1/2 cup shredded carrots
a bit of jalapeno or dragon chile for a spicy bite
1 cup assorted onions, thinly slivered or sliced (red, yellow, or scallions
1 cup herbs, finely chopped (flat leaf parsley, dill, cilantro, thyme)
Dressing
1/4 cup mayonnaise or silken tofu
2 tablespoons lemon juice or vinegar (white wine, rice or tarragon vinegar)
1/2 - 1 teaspoon minced garlic
salt and pepper to taste
Place all of the vegetables and herbs in a large bowl.
Mix all dressing ingredients until very smooth. If you use tofu, mix in food processor, blender or with an egg beater. Taste and adjust seasonings.
Combine well and chill.(Best eaten within 2 days).
Food of the Week . . . Strawberries
Strawberries are the food of the week. Did you know that strawberries contain unique phenolic phytonutrients that serve as potent antioxidants, which have repeatedly been shown to help protect cell structures in the body and to prevent oxygen damage in all of the body.s organ systems? Phenols not only make strawberries a heart-protective fruit, but an anti-inflammatory one as well. Like non-steroidal anti-inflammatory drugs, such as aspirin or ibuprofen, phenols block the enzyme cyclo-oxygenase (or COX) whose over activity has been shown to contribute to unwanted inflammation, such as that which is involved in rheumatoid and osteoarthritis, asthma, atherosclerosis, and cancer. Specific phenolic compounds known as anthocyanins also provide strawberries with their beautifully characteristic red color.
Strawberry Rhubarb Crisp
Serves 6
Future Harvest CASA recently held their 1st annual fundraiser at Boordy Vineyards. Michael Heller and family, Carrie, Rob, Craig were all there from Clagett farm. We had a lovely time on the lush grounds of the vineyard and got to partake of local food prepared by 2 of our Sustainable Chefs, Ned Atwater and John Shields. Ned made the most scrumptious Strawberry Rhubarb Crisp topped with freshly whipped cream from his favorite local dairy. Try it~so simple so irresistible
3 cups fresh strawberries, sliced
1 cup fresh rhubarb, sliced into 1/2-inch pieces
1/2 teaspoon salt
1-1/3 to 2 cups sugar (depending on tartness of fruit)
3/4 cup all-purpose flour
1 cup old fashioned rolled oats
1 teaspoon cinnamon
1/3 cup local butter
freshly whipped (local) heavy cream
Instructions:
Heat oven to 350 degrees. Place strawberries and rhubarb in ungreased pyrex pie plate or baking dish, 10 x 6 x 1-1/2 inches. Sprinkle with salt. Measure sugar, flour and cinnamon into bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over fruit.
Bake 40 to 50 minutes or until topping is golden brown. Serve warm with whipped cream.
10 Minute Fresh Berry Dessert with Yogurt & Chocolate
Serves 2
This 10 minute dessert combines our favorite flavors in a quick and easy way that is rich tasting, yet healthier than many desserts. The chocolate is a great complement to berries and yogurt.
1 basket fresh strawberries (or raspberries)
8 oz low fat vanilla yogurt
2 oz melted dark chocolate
Fold together yogurt and berries.
Melt chocolate in a double boiler with heat on medium. Place berries and yogurt in individual bowls and drizzle with melted chocolate.
* For a more formal presentation you may want to pour a pool of yogurt on a plate and place berries on top of pool. Drizzle chocolate over berries.
Photos and Recipes~Rita Calvert 2007
Rita Calvert is a member of the farm and a chef. She has offered to create recipes that make use of our share each week and post them on this weblog. If you would like to offer any of your own, let us know! -Carrie
Here's Rita:
Tips & Tidbits
Before we lead you to dessert we want to chat about “herb motivation”. A friend shared the theory that he builds his meal around the fresh herb du jour. That sounds like a good old world theory to us so why not take a look to the abundant dill or few kinds of mint or many other green goodies. They are there for the pickins’ after all!
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Cool Carrot Miso Sauce with Ginger over Chinese Cabbage
Serves 4-6
The sauce for this recipe is a Japanese tradition and if you have experienced it, you would drool for the recipe. It is a perfect blanket for the sprightly Chinese cabbage in this week’s harvest.
1/3 cup seasoned rice vinegar
1 cup grated carrot
2 tablespoons fresh grated ginger
1 tablespoon toasted sesame oil
2 tablespoons miso paste (white preferred)
1/4 cup water
1/4 cup canola oil
garlic chives, chopped
1 head Clagett Chinese Cabbage, cut into lengthwise wedges and lightly steamed
For the Carrot Miso Sauce
Place all ingredients except canola oil, chives and cabbage in a blender or food processor. Process until smooth while drizzling in oil.
Drizzle the Carrot Miso Sauce over the cabbage wedges and serve topped with a sprinkle of garlic chives.
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Spanish Braised Spinach with Chickpeas
Serves 6
In Spain this dish is a tempting and healthy standard. You can try various greens such as Swiss chard or try adding some of Clagett’s spicy greens.
3 tablespoon extra-virgin olive oil
3 slices bacon (about 2 oz.)
6 cloves garlic (3 whole and 3 chopped medium-fine)
6 slices (1/4-inch thick) baguette or crusty country bread (about 1-1/2 oz. total)
1/2 tsp. ground cumin
1/4 tsp. paprika
20 oz. fresh spinach, stemmed, washed, drained, and coarsely chopped
1 can (15-1/2 oz.) chickpeas, rinsed and drained
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar or another wine vinegar
In a large, straight-sided skillet, heat the olive oil over medium heat and add the bacon. Cook, flipping occasionally, until the bacon is golden and crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels.
Add the 3 whole cloves of garlic and the bread to the pan, and sauté until the garlic is tender and golden and the bread is deep golden brown on both sides, 4 to 5 minutes. Using tongs or a slotted spoon, transfer the whole garlic cloves and 4 of the toasts to a mortar (or a small food processor). Set aside the remaining 2 slices of toast on a paper towel.
To the same skillet, add the 3 cloves chopped garlic, the cumin, and the paprika. Cook, stirring, until fragrant and the garlic begins to brown, 15 to 30 seconds. Increase the heat to medium high and immediately begin adding the spinach in batches, stirring to wilt. When all the spinach is in the pan, add the chickpeas, 1 cup water, 1 tsp. salt, and several grinds of black pepper. Bring to a simmer.
Meanwhile, mash the bread slices and garlic in the mortar or process in the processor (don't mash the 2 reserved toast slices) with the vinegar and 1 to 2 Tbs. water until puréed. Stir the mashed bread mixture into the spinach, lower the heat to medium, and simmer until the liquid has reduced almost completely but the spinach is still moist, about 10 minutes. Crumble the bacon and stir it in. Taste and add more salt or vinegar if needed. Crumble the reserved toast over the spinach. Serve hot or warm.
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Greens and Tofu with Almond Ginger Drizzle
From the book Feeding the Whole Family, by Cynthia Lair, Moon Smile Press, 1998, reprinted with permission, available from Amazon.com.
Marinade
• 3 cloves garlic, sliced
• 4-5 slices (1/8 inch thick) fresh gingerroot
• 1 cup water
• 1 tablespoon brown rice vinegar
• 1 tablespoon toasted sesame oil
• 1/3 cup tamari or shoyu (look for this in the section of your grocery store with Thai foods)
• 1 pound firm tofu
• 1-2 large bunches greens (I used kale)
• 8 ounces udon noodles (find in the section of your grocery store with Asian foods)
Sauce
• 1/4 cup creamy almond butter
• 2 teaspoons maple syrup
• 2 tablespoons tamari or shoyu
• 1 tablespoon brown rice vinegar
• 1 teaspoon grated gingerroot
• 1-2 teaspoons hot pepper oil
• 1/3 cup water
• In the morning, combine all ingredients from marinade.
• Cut tofu into 1/2" slabs, then cut slabs into triangles.
• Put marinade and tofu in a glass storage container with a tight-fitting lid and refrigerate 4-8 hours.
• Heat oil in a skillet. Place marinated tofu pieces in oil and brown on both sides. Set aside and prepare greens.
• Bring 2 quarts of water and 1/2 teaspoon of salt to boil. Submerge greens. Boil for 7-10 minutes.
• Pour cooked greens into a colander in the sink. Let cook. Squeeze out excess water with your hands and chop into bite sized pieces.
• Bring a large pot of water to boil and cook udon noodles, according to package directions. While noodles are cooking, prepare sauce.
• Put all ingredients in a small pan on low heat. Using a whisk, mix ingredients until smooth and warm.
• Add extra water for desired consistency. Serve noodles with cooked greens and browned tofu on top. Drizzle sauce over all.
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Strawberry Panna Cotta
Serves 6
Simple and sumptious, this is a lush dish for expanding those extra extra extra sweet Clagett strawberries this season. Cooks' note: Panna cotta can be chilled in molds, covered, up to 2 days.
Panna Cotta:
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-ounce) envelopes
1/4 cup whole milk
1/4 cup heavy cream
Garnish:
extra fresh berries
fresh mint leaves
Make panna cotta:
Blend strawberries, buttermilk, and sugar in a blender until very smooth. Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry puree and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold:
Dip molds in a small bowl of hot water 2 or 3 seconds, then invert onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
Make compote while panna cottas stand:
Halve strawberries lengthwise if small, or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat. Set the compote aside to macerate for 10 minutes.
Serve panna cotta topped with fresh strawberies and mint.
Photos and Recipes~Rita Calvert 2007
So the message this week appears to be don’t discredit the stems and leaves! Again big time health benefits and/or essence for stock.
Tidbits
Overheard at the farm while picking a few strawberries:
A “new to Clagett” young couple are grateful to be part of the CSA team. They missed out 2006 season and got on the waiting list for 2007. Now happily
eating lush flavorful produce, they wonder why Clagett can’t just grow more!! Farmer Carrie, maybe folks need to understand all that you handle and the complex system to expand growing areas!
Untapped Resources
Serves 2
In the directions below we use the steam saute technique. The water should cover the bottom of the pan up to about 1-inch.
1 tablespoon Asian toasted sesame oil
1 inch fresh water
8 ounces baby carrots
3 baby white turnips scrubbed with leaves and stems coarsely chopped
sea salt and freshly ground pepper
fresh thyme leaves, chopped
In a medium skillet, place the oil and water and heat until boiling on high. When boiling, add the carrots, turnips, leaves, stems and cover with a lid. Continue steaming until tender when pierced with a fork. Time will vary with the size of your pan but generally after 4-6 minutes. Remove vegetables (you can display them separately or mixed) and sprinkle with salt, pepper and fresh thyme.
Steak and Lettuce Wraps
Serves 4
Our sprightly spring lettuce replaces a tortilla or rice pancake in this casual fare.
1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
4 radishes, thinly sliced
1/4 cup thinly sliced garlic scallions
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Boston or Bibb lettuce, leaves separated
Preheat grill to medium-high. Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
Combine the sliced steak, cucumber, radish, garlic scallions, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a 'wrap.'
Grated Carrot and Black Olive Salad
Serves 3-4
from Simplicity from a Monastery Kitchen by Brother Victor-Antoine d’Avila-Latourrette
5 large carrots, sliced julienne style
1 tablespoon chopped parsley
2 green onions or 1 shallot, thinly sliced
15 medium whole black olives, pitted
4 tablespoons good olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
sea salt and pepper to taste
Place the julienned carrots in a big deep bowl. Add the parsley, shallots, and black olives. Mix well.
In a separate bowl, place the olive oil, vinegar, mustard, salt and pepper, and mix thoroughly
with a fork until a smooth sauce is achieved. Pour the sauce over the carrot mixture and mix the ingredients well. Refrigerate the salad and
keep cold until ready to serve.
Carrot Yogurt Soup
Serves 4-6
We’re making everything with those Clagett sweet baby carrots so this recipe is adapted from Sunset's Make-Ahead Cookbook
2 tablespoon cooking oil
2 large garlic scallions chopped (should be cut in half, cleaned and then white and light green parts chopped. The dark green parts can be tossed or used to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium or 1 pound baby carrots, scrubbed and sliced
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts
Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced (15 to 20 minutes).
Blend with immersion blender, food processor or regular blender with 3/4 cup of the yogurt until pureed. Season to taste with S and P and cayenne (use sparingly!). Let cool; cover and refrigerate for up to 1 day or freeze for up for 4 months.) Thaw overnight or defrost in microwave.
To serve: Serve at room temperature or hot. Garnish with peanuts, yogurt, and if you like carrot curls you can make by using a vegetable peeler and 'peeling' long carrot curls from a carrot. Put these curls in a small bowl of ice water to help them stay curly and crunchy before you serve them in the soup.
Toasted Anise Strips
Serves 12
These lovely bar cookies are actually a style biscotti (meaning twice baked). You can also add chopped lavendar leaves and any herb with a lemon essence. The cookies are great with the Chilled Strawberry Soup.
1/4 cup butter (no substitutes), softened
1 cup sugar
3 eggs
1 tablespoon anise extract
1 tablespoon freshly chopped anise hyssop
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter onto a greased baking sheet, forming an 11-in. x 5-in. rectangle. Repeat with remaining batter on a second baking sheet. Bake at 350 degrees F for 15 minutes. Remove from baking sheets; cut into 1-in. slices. Place with cut side down on baking sheets. Bake 15 minutes longer or until lightly browned. Cool on wire racks.
Chilled Strawberry Soup
Serves 4
This recipe is “just in case” you get too many strawberries although Clagett’s this year are so sweet they don’t last long enough for soup!
1 tablespoon cornstarch
2 cups very cold water
2½ cups fresh strawberries (save a few to use as a garnish)
2 tablespoons sugar
Juice and zest of one lime
1 cup unsweetened apple juice
½ cup nonfat vanilla yogurt
Mix cornstarch with 1 cup of the cold water. In a saucepan, combine blueberries, cornstarch mixture, remaining water, sugar, lime juice and zest, and apple juice. Cook over low heat for about 12 minutes, stirring occasionally to prevent scorching. Allow mixture to cool for 30 minutes. Mix in a blender or food processor until smooth. Chill well, at least one hour, then pour soup into bowls. Swirl a dollop of yogurt into each bowl. Garnish with berries, and serve.
The horses and their babies were fed a few treats from the Clagett trimmings of carrots and garlic scallions.
Some of our customers have mentioned that they like seeing the farm updates posted on this weblog, but rarely remember to check it. The solution? Follow these instructions:
1) Highlight this URL address and copy it: http://www.cbf.org/clagettfarmnotes
2) Click on that orange "RSSFWD:" button at the top left corner of this page.
3) If it asks you for a URL address, paste the one above which you just copied.
4) When it asks you for your email address, enter it there.
5) Respond to their email which asks you to confirm your request.
Voila! From that point on you should receive an email whenever we post a new message on this blog which you can read or delete at your leisure. If you ever decide to unsubscribe, those instructions will be at the bottom of each email.
We're gearing up our greenhouse operation now, so if anyone would like to join us on a weekday, give me a call (301-646-0282).
Here are a few other events here and elsewhere in the area we thought you all might be interested in:
Monday, February 19
Enviro Lobby Day
3:00 – 8:00 pm
Annapolis, MD
Join us in Annapolis to lobby your legislator on key environmental legislation like the Green Fund and Clean Cars. Location to be determined. For more information, contact Terry Cummings at tcummings@cbf.org.
Saturday, March 3
9:30 am – 12:30 pm
Reducing Toxics in Your Home and in the Bay Workshop
CBF Headquarters
Annapolis, MD
Join us at a workshop to learn how to reduce toxic chemicals for general household cleaning, in the laundry, and in the garden. We’ll also discuss the human health and ecosystem impacts of toxic pollutants, such as mercury, that are emitted from coal-fired power plants. To register, contact Marcy Damon at mdamon@cbf.org or call 443-482-2156.
Saturday, March 17
9 am – 1 pm
Monocacy Farm Stewardship Project, Stream Buffer Restoration
Mt. Airy, MD
We need your help! Volunteers will help restore 7,000’ of streambank on a large beef cattle farm by planting 1,300 native trees and shrubs in an area where the cows have been fenced out of the stream. Equipment, refreshments and tools provided. Project funders include: Chesapeake Bay Trust, National Fish and Wildlife Foundation and the US Fish and Wildlife Service Partners Program. Project partners include: Natural Resource Conservation Service, Frederick County Soil Conservation District, Frederick County Department of Planning, MD-DNR Forest Service, Hood College, Thorpewood, New Forest Society, Federated Garden Clubs of Maryland, US Fish and Wildlife Service, Monocacy and Catoctin Watershed Alliance. For more information and directions, contact Marcy Damon at 443-482-2156 or email mdamon@cbf.org.
Tuesday – Thursday, April 10, 11, 12,
Saturday – Sunday, April 14 -15
Saturday, April 21
9 am– 1 pm
or
1 – 4 pm
Tree Nursery Workdays, Clagett Farm (that's here!)
(We'll be potting trees throughout April, so if those dates don't work for you, just call Rob at 301-646-0281 to schedule another day.)
We will be potting up several thousand tree seedlings, as part of our expanded nursery operation. All trees in the nursery are grown out for restoration projects in the Bay watershed. Dress for the weather, equipment and refreshments provided. Choose morning or afternoon session. To register, send your complete contact information to Marcy Damon at 443-482-2156 or email mdamon@cbf.org
April 29 - Spring Festival at Clagett Farm!
Take this opportunity to get to know your farm and fellow members. More details later.
Saturday, May 12, Bay-Friendly Landscaping Project, Quiet Waters Park, Annapolis, MDContact Marcy Damon at mdamon@cbf.org or call 443-482-2156 for more information.
by Carrie and Gail
Now that the 2006 season has ended, we thought it would be helpful to give you all a summary of how things went.
2006 Season Results: The Raw Numbers
77,474 pounds harvested
~ an increase of 9,119 pounds from 2005
~ an increase of 11,416 pounds from 2004
Distribution:
~ 51% sold as full-priced shares to CSA members
~ 7% earned by worksharers
~ 45% distributed to low-income individuals (up from 36% in 2005)*.
The Share
~ 27 weeks (an extra week from 2005)
~ average share was 7 pounds (down 1 pound from 2005)
2006 Season Results: Our Thoughts
Our goal was to distribute 50% of our harvest to low-income folks this year, so we got closer but did not quite reach it. Even though we increased the number of total pounds harvested, the increase went more to low-income families which resulted in a lower per-week share average for CSA members. In the end, you received roughly the same amount of vegetables as last year, however, because we extended the share by one week.
It is clear to us that the average weekly share size this year was too small, and increasing the size and value of your share will be our primary focus for 2007.
Feedback from CSA Members- Thanks!
As in previous years, many of you (63.2%) felt that a single share typically feeds 2 adults. And most of you (85%) supplemented your share with other vegetables, such as onions, carrots and summer lettuce. There were no items that a majority of you wanted less of or none at all. There were 11 items that most respondents wanted more: asparagus, beans, beets, broccoli, cantaloupe, carrots, cauliflower, corn, spinach, strawberries and sweet potatoes.
We had a total okra crop failure this year, and perhaps that means many of your prayers were answered. As ever, this is a polarizing vegetable. 64% were happy that we got none at all while 36% of respondents wanted more.
Spinach and strawberries were the only items that no one wanted to get less of, which offers us one of those rare opportunities when we could please EVERYONE. Fruit (blueberries especially), onions, celery and brussel sprouts were the ones that ranked highest among new crops we should start growing next year.
And of the specific varieties that people prefered, all types of tomatoes were the stand-out favorites, especially Striped German, Black Prince and Garden Peach. Among the heirloom tomatoes, the Striped German is a very poor producer and what we can harvest usually spoils before it gets to the pick-up. But man, it sure is delicious. During tomato season, it’s not a bad idea to plan on a picnic at the farm! Picking your own tomatoes and eating them straight off the vine is one of the enjoyable moments of being a shareholder in a local farm; tomatoes will never taste the same once they’ve been put in a truck.
The vast majority of you appreciated our additional labeling this year, with some good suggestions. My favorite comment was, “The kids enjoyed taste-testing different varieties. They tried veggies they wouldn't normally eat in the name of science.”
We heard loud and clear that many of you missed getting the weekly email about what was in the share. We'll try this winter to iron out a system that allows you to easily choose what kinds of emails you get from us so no one's inbox fills with junk and everyone gets the information they need. Bear with us! On the opposite side of the communication spectrum, we're finally getting close to saturating the need for recipes. There were several requests for more summer squash and kohlrabi recipes.
Most of you (70%) were satisfied with the quality of all your produce, but there was a significant number who were disappointed with the bugginess (11 respondents) and/or poor taste (6 respondents) of the sweet corn. Sweet corn is a troublesome crop for organic growers because the best way to eliminate corn ear worms is to dab the corn silks at just the right time with Bt (an enzyme lethal to caterpillars but non-toxic to everything else) and horticultural oil. This can be quite time consuming and expensive. Corn also has a narrow window when it is sweet, so the timing can be tricky to make sure every share gets a fair amount of premium-quality ears. Some years we're luckier than others. Note, also, that conventional growers use seed treated with fungicide, so they can plant corn earlier in the season than we do. Our suggestion is to join us for harvest on any Tuesday or Saturday around 7:30 or 8am during sweet corn season. Corn is never sweeter than the moment after it's harvested, and a good harvester tests a few ears each morning just to be sure we're getting a good crop. Fortunately, raw corn makes a great breakfast.
We got lots of good suggestions for improving you-pick for the coming year, including making more maps available and clippers and signs in the field. Our own line drawings of the farm have been difficult for people to understand, so we might solicit the help of a professional artist. There was also plenty of encouragement to include more items on the you-pick list, which is generally limited by what crops we are able to grow in excess, and how accessible their fields happen to be.
As for the pick-up sites, we concur with the suggestion that staff should wear nametags or some identifying article of clothing so you all would know to whom to direct questions. Most of you were quite positive about your experiences with us, although the biggest hassle was certainly getting to the pick-up site each week.
It sounds like there's also a feeling among some that we should have a spring event to help you all get to know each other and get oriented with the farm and fields. That's a great idea. And we'll also work out a way that you can contact other members in your area before shares begin so you can coordinate pick-ups.
The End
All good things come to an end, and this email is the official end of the 2006 Clagett Farm CSA season. From all of us at From The Ground Up! CSA, we just want to say thanks again for sharing this experience with us and making Clagett farm part of your lives. The direct relationship between grower and consumer is a rich one that CSA’s strive to recover. Have a great winter! We hope to see you all again next May.
*Last year we would have told you that we had to distruted 42% to low-income individuals, but that's because we used to include the food distributed to worksharers. Since not all worksharers are low-income, we made two separate categories this year.
by Farmer Carrie
This evening ends our final vegetable pick-up for the year. It's been a curious year--not a bad harvest but definitely unpredictable in a stressful sort of way. I'll be tallying up the final harvest weights and survey responses and get back to you in a few weeks with a summary of the season. In the meantime, we'd love to welcome any who would like to come for a final gleaning of the last scraps in the field.
Below I've listed what remains in the fields, roughly in order of how much is left. Where I've given amounts, they are the total amount I think a determined pack of gleaners could harvest (NOT the amount that each person will get--so come early if there's something you're desperate for).
Turnip greens - At planting time, I failed to communicate adequately with one of my co-workers, and we grew too many turnip greens (a variety of turnips that makes terrible roots but large, luscious leaves) and not enough turnip roots. As a consequence we have lots and lots and lots of turnip greens left in the field just begging for someone to appreciate them.
Dill - lots
Cilantro - lots
Parsley - lots
Red Cabbage Leaves - These cabbage plants never headed before the short days ended their growth cycle for the winter. If you have a good use for the leaves, there's plenty here to pick. They're tougher than the leaves in the center of a cabbage head.
Broccoli Leaves - No heads here either, but the leaves closely resemble collards. There's maybe 5 pounds total.
Watermelon radishes - There are lots of these, but small, which means they're hotter than the ones we've been harvesting for shares.
Beet leaves - Many of the beets never grew roots large enough to eat, but they did make leaves, which are similar to swiss chard. There's a few pounds here, at least.
Broccoli Raab - lots of edible flowers, maybe 4 pounds or so of leaves.
Spicy mix - about 3 pounds (spread out over a large area, so it will take time to pick)
Lettuce - Of the tiny leaf lettuce that's been in your share lately, we have a few pounds. There's more lettuce as heads, but they are leftover from the summer, and vary quite a bit in bitterness. You'll find a few sweet heads if you're willing to taste some bitter ones first.
Arugula - a pound
Mustard - a pound
Spinach - enough for a few salads
Altaglobe radishes (the little red ones) - a handful
The very small amounts of salad greens take a lot of time and diligent squatting to pick. We recommend bringing a small serrated knife to make harvesting easier. We're expecting rain all day Thursday, so you should also anticipate walking through some mud.
PERENNIAL HERBS
There's no need to pick these to the bone, since a little leaf cover will help them survive the winter, but they could handle a little grazing if you're interested.
Culinary herbs -- lavender, oregano, thyme, marjoram
Medicinal herbs -- tansy, catnip, evening primrose, comfrey, mullein
I don't have any idea how to use the medicinal herbs, but the plants are there with some leaves attached. If any of you know what to do with them, you're welcome to harvest all you want.
Donations...
Given the Thanksgiving season, you might be interested in harvesting some food for your local soup kitchen or homeless shelter. Many of them would enjoy some of the turnip greens we have in abundance. It's a muddy trek up a hill to the field, but with a good knife, you could probably pick about 10 pounds in ten minutes. Once harvested, you can take the greens to an agency near your home, or leave them with us, and we'll drop them off.
Christ House, in Northwest DC, has requested about 20 pounds. DC Central Kitchen can take anything we have to offer. I haven't asked, but I have a hunch Shepherd's Table, in Rockville, would also be happy for the greens.
So if you have a little time to help while you're here, we'd really appreciate it.
THE GLEANING SCHEDULE
You are welcome to glean any time beginning Friday morning. We will post signs to tell you where to find which crops. But sometimes a little personal guidance helps, so we'll be around to walk you to the fields on Friday and Saturday afternoons (about 1pm to dark). If you plan to arrive around 4pm or later, I recommend bringing a flashlight, in case the daylight fails you before your knees do.
See you then!
-Carrie
Clagett Farm CSA Recipes
Fall 2006
Recipes by Rita Calvert
Sweet Potatoes--Wonder Food
As an antioxidant-rich, anti-inflammatory food sweet potatoes are one of the staples for the women of Okanawa who have extremely rare incidence of breast cancer. That fact made me take note!
This vibrant tuber is also an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C, sweet potatoes have healing properties as an antioxidant food. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. This may explain why beta-carotene and vitamin C have both been shown to be helpful for preventing these conditions.
Since these nutrients are also anti-inflammatory, they can be helpful in reducing the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, and rheumatoid arthritis. In addition, sweet potatoes are a good source of vitamin B6 which helps reduce the risk of heart attack and stroke.
History
Sweet potatoes are native to Central America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves.
Christopher Columbus brought sweet potatoes to Europe after his first voyage to the New World in 1492. By the 16th century, they were brought to the Philippines by Spanish explorers and to Africa, India, Indonesia and southern Asia by the Portuguese. Around this same time, sweet potatoes began to be cultivated in the southern United States, where they still remain a staple food in the traditional cuisine. In the mid-20th century, the orange-fleshed sweet potato was introduced to the United States and given the name "yam" to distinguish it from other sweet potatoes. Sweet potatoes are a featured food in many Asian and Latin American cultures. Today, the main commercial producers of sweet potatoes include China, Indonesia, Vietnam, Japan, India and Uganda.
Indian Style Lamb with Sweet Potatoes
Serves 4
This lamb dish is easy, and delicious. The combination of flavors and healthy benefits of lamb with the vegetables will make this recipe a favorite in your home. The blended spices of garam masala are flavorful, yet not too spicy, giving this dish a sauce full of flavor without being rich and high in fat. It is easily found in the spice section of your favorite market.
1⁄2 pound ground or minced lamb shoulder or leg
1 medium sized onion quartered and sliced thin
2 tablespoons minced fresh ginger
3 medium cloves garlic, pressed
1 teaspoon garam masala
5 cups finely chopped kale
3 cups sweet potatoes, peeled and cut in 1 inch cubes (about 1 large potato)
1 cup + 1 tablespoon chicken broth
salt and white pepper to taste
Prepare all the vegetables by chopping and have ready.
Heat 1 tablespoon broth in a medium stainless steel large size braising pot or skillet. Healthy Sauté onion, garlic, ginger and lamb in broth over medium heat for about 5 minutes, stirring frequently.
Add garam masala, mixing well for about half a minute. Add 1 cup broth and stir in sweet potatoes and kale. Simmer on medium low heat covered for about 15 minutes, stirring occasionally, or until lamb, potatoes and kale are tender. Season
with salt and pepper.
Sweet Potato and Lentil Soup
Serves 8
A different vegetable mix soup which tastes great! It's very spicy and alternative to a curry. Mix the sweet potatoes with all the varieties for a nice unique taste!
1 28 ounce can tomatoes (fire roasted such as Muir Glen)
1 14 ounce can lentils
4 garlic cloves, minced
2 medium sweet potatoes (mix between varieties)
1 cup Shitake mushrooms, sliced
1 tablespoon chili, crushed
1 teaspoon cumin
3 cups vegetable stock
Place lentils, vegetable stock, chili, cumin and garlic in a medium Dutch oven. Mix and cook to the boiling point.
Add remaining ingredients and simmer until soft. Mash vegetables and serve
Caribbean Squash and Sweet Potato Stew
Serves 6
1/3 cup balsamic vinegar
3 medium onions, finely sliced
3 cups vegetable broth
1 clove garlic, minced
1 small minced chile pepper
1/2 tsp. ground allspice
1 16-ounce can tomatoes
1 small butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks
1 pound sweet potatoes, peeled and cut into small chunks
pepper to taste
1 16-ounce can black beans, drained
1/4 cup fresh cilantro finely chopped, for garnish
1-2 limes,cut in wedges, for garnish
In a medium nonstick pot, cook onions in bubbling balsamic vinegar until tender-about 10 minutes.
Add remaining ingredients, except black beans and garnish. Cover cook on medium low heat until squash and sweet potatoes are cooked, about 20 minutes adding water if stew becomes too thick.
About 10 minutes before serving, add black beans and cook to heat through.
Serve over rice, with cilantro sprinkled over top and a squeeze of lime.
Roast Herbed Sweet Potatoes with Bacon & Onions
Makes 10 to 12 servings
3 thick slices applewood-smoked or peppered bacon, diced
2 pounds sweet potatoes, peeled and cut into 2-inch chunks
2 medium onions, cut into 8 wedges
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon black pepper
Preheat oven to 375°F. Cook bacon in large, deep skillet until crisp. Remove from heat. Transfer bacon to paper towels; set aside. Add potatoes and onions to drippings in skillet; toss until coated. Stir in salt, thyme and pepper.
Spread mixture in single layer in ungreased 15X10-inch jelly-roll pan or shallow roasting pan. Bake 40 to 50 minutes or until golden brown and tender. Transfer to serving bowl; sprinkle with bacon.
Note: Potatoes can be prepared and baked up to 4 hours before serving; let stand at room temperature. When turkey comes out of oven, turn oven to 375°F and reheat while turkey stands and is carved. (Or, bake at 325°F alongside turkey for 1 hour.)
Baked Sweet Potato Fries with Spicy Apricot Dipping Sauce
Serves 6
3 sweet potatoes (12 to 14 ounces each), peeled, cut into narrow wedges
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
Spicy Apricot Dipping Sauce (recipe follows)
Heat oven to 450°F. Gently toss potatoes, oil, salt and pepper in large bowl until potatoes are evenly coated. Divide potatoes between two large cookie sheets or jelly-roll pans. Bake 30 minutes or until lightly browned. Serve hot with sauce.
Spicy Apricot Dipping Sauce
Serves 6
1 cup apricot jam
1/4 cup orange juice
1 tablespoon prepared mustard
1/4 teaspoon ground red pepper
Melt jam in small saucepan over medium-high heat. Whisk in orange juice, mustard and red pepper. Purée sauce in food processor or with immersible mixer.
Tip: Sauce can be served with chicken, either as a dipping sauce, or brushed over cooked chicken and browned briefly under the broiler for a tasty glaze.
Sweet Potato and Chick Pea Melange
Serves 4
A simply divine dish to lead you into fall. Use it as a salad, side dish or entree.
2 tablespoons canola oil
1 teaspoon mustard seeds
1 medium pear, diced
2 dried red chili peppers (serrano, cayenne or Thai), broken into pieces
or 1⁄2 teaspoon crushed red pepper
2 mild green chili peppers, thinly sliced
1 teaspoon curry powder
2 cups cooked sweet potato cubes
2 cups chick peas (garbanzo beans)
juice of 1 lemon
salt to taste
thinly sliced garlic chives for garnish
Heat the oil in a large heavy-bottomed skillet and add the mustard seeds. When they start spluttering, add the pear, red pepper and green chilies and sauté for a minute or two. Stir in the seasoning, sweet potato cubes and chickpeas to the pan and stir continuously for a minute or two. Remove from the stove, toss with lemon juice and sprinkle with garlic chives. Serve warm or cold.
A tasty variation of this recipe is to combine grated coconut and raw mango slices with it. After seasoning the oil with spices add two teaspoons fresh lemon juice along with the drained chickpeas to the skillet. Pan-fry for a minute or two while stirring continuously. Remove from the stove. Sprinkle one medium size raw mango cut into small cubes and 1⁄2 cup freshly grated coconut and stir gently to mix. Garnish with fresh cilantro leaves. Serve warm or cold.
photos by Roshani Kothari and Fred Delventhal, text by Kathleen Davis
About 125 friends and family attended the annual Fall Festival at the Clagett Farm on Saturday, October 21, 2006. Revelers were treated to lots of activities including hayrides, pumpkin painting, corn holing, a silent auction, and a potluck lunch. Music was provided by The Clagett Farm String Band. And of course, regular CSA shareholders picked up their weekly share of vegetables and the CSA made its regular donation of vegetables to a local charity.
Carrie Vaughn welcomed everyone to the Festival and invited all to share in the potluck lunch and hot apple cider.
The Clagett Farm String Band gave its first performance at
the Festival and delighted the crowd with toe tapping bluegrass and old time
music. Band members are Craig Highfield (mandolin), Bart Merrick (bass),
Rick Truett (hollow bodied electric guitar), and John Shields (rhythm guitar). Phyllis
Saroff sat in with the band on 5-string banjo.
Susan Sanders, a CSA member, donated many jars of homemade jam, marmalade, chutney, and relish from Clagett Farm vegetables.
The silent auction raised seven hundred dollars, which is much more than any previous year. That extra income helps us give away more food. Friends generously donated many beautiful items for the auction including a hand painted silk scarf, a tea time basket of homemade goods, a soy candle, hand crocheted scarves, a painting of the Farm, theatre tickets, and framed photographs of the Farm. Special services for nurturing the mind-body connection - health counseling and yoga classes -were also donated for the auction.
The Festival was a big hit with kids. Pumpkin painting was
particularly popular. The hayrides around the Farm were lots of fun. The kids
also had a great time riding the bikes around the barns, making scarecrows, and
playing ‘corn holing’ with Kenji.
A new woodland trail on the Farm was walked for the first time during the Festival.
Rita Calvert was on hand with her exhibit, “Working Food and
Farmscapes”, and free samples of delicious Lady Calvert’s Chesapeake Popcorn.
Rita also had some extra treats of chips, salsa, and guacamole from Chipolte’s
Restaurant.
An informal poll of the merry makers at the Festival indicated that EVERYONE was having fun. The poll results also provided the following information:
Favorite activities on the Farm: (listed in order of popularity)
Favorite vegetable, herb, or fruit: (listed in order of popularity)
The Fall Festival 2006 was a fine day at the Clagett Farm – dear friends, sunny skies, lots of fun. A good time was had by all.
Your Clagett Farm Educators have cleared a new hiking trail on the east side of the farm! Come join us for an inaugural hike after you've enjoyed lunch and music and silently bidding for auction items. This trail will take you to a set of woods that has been rarely explored in the past.
(Cindy at the trailhead, currently marked by the sweet gum tree)
We'll hike around 3 pm, leaving from the big barn.
New trails need new names--if you have any suggestions, please send them to Craig and Cindy!
(a glimpse of the new trail)
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
minutes.)
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.
Sauce:
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.
LAURA'S GLAZED PUMPKIN GINGER BARS
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
GLAZE:
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.
Clagett Farm CSA Recipes
Fall 2006
Recipes from “Cook For Life Balance” by Rita Calvert
Watermelon/Health News
Watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.
Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.
Mediterranean Watermelon Salad
A bit of feta cheese adds a Greek touch!
Ingredients:
6 cups torn mixed salad greens
3 cups cubed seeded watermelon
1/2 cup sliced onion
1/3 cup crumbled feta cheese
1/2 cup watermelon vinaigrette
cracked black pepper
WATERMELON VINAIGRETTE
2 tablespoons currant jelly
1/4 cup pureed watermelon*
2 tablespoons white wine vinegar
1/4 teaspoon garlic pepper
1 teaspoon vegetable oil
Instructions:
In large bowl, mix all ingredients except vinaigrette and pepper. Just before serving, toss salad mixture with vinaigrette. Garnish with pepper.
WATERMELON VINAIGRETTE
A sweet-sour dressing tastes great on fruit or green salads! In small saucepan, heat jelly just until melted; cool. Add remaining ingredients; stir until well blended. Store in refrigerator; shake well before using. Makes about 1/2 cup.
*In blender, process chunks of seeded watermelon until pureed
5 Minute Watermelon Frappe
Serves 2
A great alternative to watermelon slices.
4 cups cold watermelon chunks
2 tablespoons fresh lime juice
8 mint leaves
Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.
Add the lime & mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.
Strain into a bowl with a pouring lip. Pour into goblets, garnish with a sprig of mint and enjoy!
Maple Citrus Watermelon Glazed Chicken
Makes 2 cups
Watermelon Glaze
2 cups watermelon puree
Juice from 3 fresh lemons
1 tablespoon lemon zest
1⁄2 cup maple syrup
1/2 teaspoon cinnamon
Simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick
Keep warm.
Chicken
Serves 8
Ingredients:
Skinless boneless chicken breast splits
2 cups pineapple juice
1⁄2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic
Instructions:
Place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.
Caribbean Watermelon Salsa
Makes about 4 cups
2 cups chopped seeded watermelon
1 cup chopped fresh pineapple
1 cup chopped onion
1⁄4 cup chopped fresh cilantro
1⁄4 cup orange juice
1 tablespoon chopped jalapeno pepper or jerk seasoning (or to taste)
In a large bowl combine ingredients; mix well. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.
Minced Pork and Watermelon Lettuce Wraps
Easy Wraps You Can Do At Home
Serves 4 - 8.
1 pound lean ground pork
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 teaspoon soy sauce
1 cup fresh chopped scallions
1 cup Hoisin sauce
1 cup toasted pine nuts
1 cup minced seedless watermelon
8 large Bibb (or iceberg) lettuce leaves
In a heavy, non-stick skillet over high heat brown the pork until well done. Reduce heat to medium and add the garlic, ginger and soy sauce to the pan. Stir for a few minutes and then add the
