Clagett Farm

Member survey results, 2007

We got about 150 responses to the survey this year, which is terrific.  Thanks so much to all of you who took the time to do that for us. 

I can't possibly mention all of the helpful comments and ideas, so if any of you would like to read the responses in full and check out the statistical summary, you may do so for a short time through SurveyMonkey--at least until we end our subscription with them.  Just follow this link: http://www.surveymonkey.com/sr.aspx?sm=WF9PtUfWHv0paNfG5sxqjYejTbFc5fSet6AOYLQCJ_2bc_3d .

Here's some of the information we've learned:

• The average number adults that you believe a share typically fed in 2007 was 2.5 (the most common answer was 2). 

• 77% of you supplemented your share with other vegetables.  The top 10 items purchased were salad mix (especially in summer, and especially lettuce), onions, potatoes, tomatoes, corn, carrots, sweet potatoes, broccoli, winter squash, and fruit (I'm sure fruit would have ranked higher if we had not specifically asked only about vegetables).

• The vegetables you would most like to have received more of in your share were similar to those mentioned above, but also included beans, melons and strawberries.

• You were more united in the crops that you didn't want as much.  The top item by a long shot was eggplant (61% of you!), followed by okra, turnips, radishes, kale, summer squash, collards, bok choi, cucumbers and chile peppers.

It's worth noting that we planted 1.5 acres of sweet potatoes and harvested zero pounds, while we planted 0.2 acres of radishes and turnips and harvested about 8000 pounds.  So whether you're laughing or crying about this, at least you can rest assured we're right there with you. 

• It was fun to read which particular varieties of the crops we grew were your favorites.  We'll be following your guidance as we make our seed order in the next few weeks.  Top items mentioned were: lipstick peppers, spicy mix, all blue potatoes, bright lights chard, orient express eggplant, black prince tomatoes and royal burgandy beans.

• Most of you (74%) were satisfied with the recipes available to you.  We'll continue to fine tune how we share recipes, and work on recipes that fit the share as precisely as possible.  For those of you who mentioned you would like to know how to store the crops or that you need a more basic recipes for unfamiliar items, we recommend starting with From Asparagus to Zucchini, published by the Madison Area CSA Coalition.  We have copies on the farm we can sell you, or you can buy it inexpensively on-line.

• 74% of you were happy with the quality of your produce.  In fact it was the most commonly mentioned highlight of your shares.  But there were three items that  5% of you noted you did not eat because of quality problems: apples (buggy), tomatoes (soft or overripe) and broccoli (buggy).
  

• 92% of you found the staff helpful, informative and accomadating.  Your compliments of the staff and volunteers were very encouraging, and we would all like you to know that whatever helpfulness and good vibes that you got from us were the least that you deserve.   I don't know how conventional growers work as hard as they do without such supportive customers surrounding them.

• 15% of you noted the you-pick, especially of herbs and flowers, as one of the highlights of your membership, and 46% of you took advantage of the opportunity often, which is a big increase from years past.  Clearly the herb-flower bed has been a big hit, especially in a year when our most popular you-pick items--strawberries and tomatoes--were not producing very well.  Expect it to expand in the years to come.  It's a shame we cannot grow the same herb bed in the Dupont parking lot.  But we're trying to provide herb seedlings for your own balconies and urban gardens, and perhaps we can find a way to include fresh herbs more consistently in the Dupont share.  We also heard loud and clear that you still have trouble navigating the farm to find items in more distant fields.  We have a farm map that we will make more available, and we'll see what else we can do to make the experience easier.

• Almost unanimously, the most common suggestion for the pick-up sites was for more scales.  Got it.

• Most of you (85%) were satisfied with your communication with the farm.  But 14 of you mentioned that you would like to get your weekly email sooner, to tell you what will be in your share.  And 11 of you mentioned that you weren't able to get that email at all.  So we'll try to make that easier.

• 80% of you probably or definitely plan to buy a share again next year.  Great!  The most common response for your favorite aspects of the CSA was the quality and taste of the produce.  Other top reasons why you like being members are the fact that the food is fresh, local, organic, and you appreciate your connection to the farm and the friendly people involved.  Many of you also noted the wide selection of varieties, and that it encouraged you and/or your children to try new foods, eat more seasonably, and more vegetables in general.

• Of your least favorite aspects of the CSA, the most common reason was the inconvenience of the time and/or location of the pick-up site.  I would like to believe that someday there will be so many farmers' markets and CSAs that each of your neighborhoods will be conveniently served.  Currently, labor is the most expensive thing we buy, so making our distribution less efficient would increase the price of the share a great deal.  And yet your time is also your most valuable asset, so I empathize with you completely.  We will continue to make whatever minor adjustments we can that have the least effect on the price of your share, and you can continue to support CSAs, which will encourage more farmers to join us in serving you better. 

• It's worth mentioning the other two things that a significant number of you mentioned as your least favorite aspects of the CSA.  One is the drought and crop loss, which I also felt was the worst aspect of 2007.  Another 11% of you mentioned that you didn't get the mix of produce that you prefer (too much eggplant, not enough lettuce, etc.).  We will be increasing the price of the share in 2008, and part of that increase is because we need to increase the time and materials (such as irrigation supplies, and various fabrics to protect the plants and reduce weeds) we use to get a more consistent harvest from inconsistent weather and pest conditions.  We are mindful of our use of the Earth's precious resources, though, so we'll always have to bend our wishes to what the land can most easily provide.  We hope you'll continue to take that challenge with us.

Thank you all for supporting us in a year of challenges, for eating healthfully, for taking the time to appreciate good food, for being attentive stewards of the land and your community, and for your infectious joy.  Have a great new year!!

Yours truly,
Carrie Vaughn, and the rest of your admirers here at Clagett Farm

Clagett Farm Recipes~ Preserving the Harvest

Photos and Recipes~Rita Calvert 2007

Farm Talk

So here we go with a lovely sampler which also represents
PRESERVING THE HARVEST.

You may be a bit weary of eggplant at the moment, however when you remove a freezer batch of Humma-ghanoush in February your mouth will be a waterin’. Many of the other items on this Mezze plate can also be stored for winter consumption. Pickled okra, dehydrated tomatoes or smoked tomatoes in olive oil (we gave you that recipe) are just a few of keeping you happy through the winter months.

I have “rerun” some of the recipes so you don’t have to scroll way back on the Clagett Blog to find them.

Fall Farm Mezze Platter
Serves: a crowd or 1

roasted peppers with Balsamic
Humma-ghanoush
Clagett spicy greens
Sauteed Bright Lights Swiss chard stems, sliced
pickled Okra with whole coriander seeds (from Clagett)
Multi-colored tomatoes
with Herbes de Clagett Vinaigrette
Watermelon Radishes
Local grilled chicken

Assembly

On a large platter, lay out the separate ingredients in mounds or whatever suits you. Let folks pick and choose as they wish.

Humma-ghanoush!!!

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.

Okra with Coriander and Tomatoes
Serves 8

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.



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, water and kosher salt. Bring to a boil. Drop okra into boiling mixture (and chiles if 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.

Herbes de Clagett Vinaigrette

1-1/2 tablespoons fresh lemon juice
1 large shallot, minced (to yield 3 Tbs.)
1 tablespoon Dijon mustard
4-1/2 tablespoons extra-virgin olive oil
1-1/2 teaspoon minced fresh basil, thyme, oregano
2 teaspoons capers
sea salt and freshly ground black pepper

Fall Minestrone

Adapted from a TV Food Network recipe for our harvest, our Minestrone is healthy and flavorful all at the same time. Make sure you try this one when you are in the mood for a yummy, healthy, cozy dinner. The chop and drop method also makes it good for a weeknight. Even if there are only one or two of you, make the whole thing because the leftovers only get better!


2 tablespoons extra-virgin olive oil 

1 small hot chile pepper

4 garlic cloves

2 medium onions, chopped
2 cups broccoli flowerettes

2 medium carrots, peeled and diced

2 celery ribs, chopped with greens

Salt and freshly ground black pepper

2 stems of fresh rosemary

8 fresh sage leaves, thinly sliced

1 medium zucchini, diced

1 small bunch of kale or chard, trimmed of tough ends and veins and coarsly chopped (4 to 5 cups)
1 15-ounce can cannellini beans, drained [also called white kidney beans or red kidney]

1 cup fresh diced tomatoes plus1 14-ounce can petite diced tomatoes or chunky-style crushed tomatoes

1 quart chicken stock or broth

2 cups vegetable stock or broth

piece of rind of parmigiano cheese

1 cup mini macaroni pasta

Crusty bread, for mopping


Heat a medium soup pot over medium-high heat and add the olive oil. Add the chile pepper, garlic, broccoli, onions, carrots, and celery. Cook for 5 to 6 minutes. Season with salt and pepper and add the rosemary stems and the sage to the pot. [The rosemary will fall off the stem as it cooks.] Add the zucchini and chopped greens and stir them into the pot until all the greens wilt down, 2 to 3 minutes.


Add the beans, tomatoes, stocks and cheese rind, then place a lid on the pot and bring the soup to a boil. Uncover and add the ditalini pasta. Cook the soup for 7 to 8 minutes at a rolling simmer, uncovered, until the pasta is al dente, with a bite to it. Remove the pot from the heat. Remove the rind and then now bare rosemary stems (the leaves fall off into the soup as it cooks). [See, I told you.] Adjust the salt and pepper to taste.

Ladle the soup into shallow bowls and top with grated cheese.

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!

Humma-ghanoush!!!
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

salt

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.

The effect of this drought on your crops

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. 

Bone Dry Down on the Farm – Just ask the dogs

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.

New Ideas for Old Favorites

Clagett Farm Recipes~ New Ideas for Old Favorites
Photos and Recipes~Rita Calvert 2007
Tips & Tidbits
So have you found the catnip at Clagett? I certainly have and here you see my best buddy, Coley foraging for his treat from the weekly share. WOW, what a week it was!

Further down you’ll see a cutie photo of Dakota holding a big ol’ bunch of Lamb’s Quarters.

Herb Talk from the Farm
Carrie planted some winter savory at Clagett she said because she’ll try most any perennial. However, it seems the strong character has us stumped on how to use it. Below is the overview.
Savory
Description:
An herb that has summer and winter varieties. Both have a strong, slightly peppery taste but the winter variety has a stronger, sharper and spicier flavor.
Look For:
Fresh leaves and crumbled dried leaves.
Best Uses: 
It's a special touch in bean dishes and is also good with most meats, in stuffing, or in tomato and onion dishes.

Food of the Week . . . Summer Squash
Did you know that the powerful antioxidants found in summer squash, like vitamin C and beta carotene, have potent anti-inflammatory properties? Antioxidants help combat free radical activity, which can damage cell structures including DNA. By doing so, antioxidants boost immunity and help reduce risk of cancer and heart disease. To maximize the nutrients you derive from different types of summer squash, such as zucchini, purchase organically grown varieties whenever possible, so you can enjoy the entire squash—skin, seeds and flesh—without concern over pesticide residues. Summer squash can be served lightly cooked or raw with your favorite dip.

One of Those Sublime Summer Salads
Serves 4

For the vinaigrette
1-1/2 tablespoons fresh lemon juice
1 large shallot, minced (to yield 3 Tbs.)
1 tablespoon Dijon mustard
4-1/2 tablespoons extra-virgin olive oil
1-1/2 teaspoon minced fresh tarragon
2 teaspoons capers
sea salt and freshly ground black pepper

For the salad
2 heads butter lettuce, such as Bibb or Boston (about 6 oz. each)
1 6 ounce can tuna, drained
1 cup chickpeas, rinsed and drained (or other bean of choice)
1 1/2 cup chopped fresh summer squash
1 cup fresh sprouts (of choice)
shredded basil lleaves
fresh radishes
sliced tomatoes

Make the vinaigrette:
In a small bowl, whisk togetehr the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion. Add the tarragon and capers; season to taste with salt and pepper. Refrigerate until serving time.
Make the salad:
Tear the lettuce and greens into bite-size pieces.

Place the tuna,chickpeas,squash and sprouts in a salad bowl and add 2 tablespoons of the vinaigrette; toss to coat. Arrange the greens on plates and top with the tuna mixture. Garnish with tomatoes and radish and serve immediately.

Grilled Summer Squash with Olive Oil and Mint
Serves 4

12 ounces yellow summer squash, such as zucchini or crookneck
12 ounces green zucchini
1 1/2 tablespoons olive oil
1 clove garlic, minced
about 1/8 teaspoon salt
about 1/8 teaspoon pepper
2 tablespoons slivered fresh mint leaves
1 1/2 tablespoons lemon juice

Prepare barbecue grill and preheat for direct-heat cooking (the charcoal or gas flame is directly under the food ).

Rinse and drain squash. Cut each in half lengthwise, then into 1-inch pieces. In a bowl, mix vegetables with oil, garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

If cooking over charcoal, use a grill skillet or basket; if cooking over gas, use a grill sheet or basket. Pour vegetables into grill skillet, sheet, or basket.

Place skillet or basket on grill over a solid bed of medium-hot coals or mediumhigh heat on a gas grill (you can hold your hand just above grill level only 3 to 4 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook, gently shaking skillet once or twice to turn vegetables, until tender when pierced, 8 to 10 minutes.

Remove vegetables from grill and return to bowl. Add mint leaves, lemon juice, and salt and pepper to taste; mix well. Serve hot, warm, or at room temperature.

Steamed Vegetable Medley
Serves 2

This dish is one of those gems that is easy, delicate, and delicious, giving you a way to have the benefits of fresh vegetables in your diet with little effort. Because it is steamed it gives you a healthier way to enjoy these vegetables without using heated oils. For a wonderful variation try steaming a piece of salmon or chicken on top of vegetables for a 1 dish meal that is quick, clean, and healthy.
• 1 cup thinly sliced carrot
• 2 cups chopped collard greens or other greens, stems removed
• 1 medium onion sliced thick
• 1 cup cubed zucchini (quarter lengthwise and slice about ½ inch thick)
• Dressing
• extra virgin olive oil to taste
• 1 medium clove garlic, minced
• 1 tablespoons fresh lemon juice
• salt and cracked black pepper to taste
• *optional 1 teaspoon soy sauce

Bring lightly salted water to a boil in a steamer with a tight fitting lid. Add carrots, cover, and steam for 3 minutes. Without removing carrots add collard greens, and steam for another 3 minutes. Then add onion and zucchini and steam for another 3 minutes.

Remove from steamer and place in bowl. Toss with dressing ingredients.



“Talk Talk” from the Farm
Just to keep the anticipation high...I have come up with the most marvelous dish combo-Humma-ghanoush!!! Stay tuned for eggplant harvest!
At the classic Food & Wine presents their hand-picked, 2007 "Best New Chefs" from across the nation to critics, chefs, and serious eaters. Here are some of their most tightly held secrets which are helpful tips to consider.

Take Your Time
Johnny wants people to feel that they are eating in his home so he slows it down and lets people enjoy themselves. "It's not unusual for a meal to take three hours," he said. 

Matthew Dillon - Sitka & Spruce, Seattle, Washington
When I asked Matt what his secret is, he smiled devilishly and replied "if I told you, it wouldn't be a secret." Good point Matt. Finally, he gave it up and said, "Have close relationships with farmers and purveyors. Learn from them. It's through these relationships that you can trust you're getting the best."

Ian Schnoebelen - Iris, New Orleans, Louisiana
Citrus Salt 
Add citrus salt to seafood for a nice lift. Take lime, lemon, orange peels or zest, and blend them in a food processor with some kosher salt and you're done. 
Paul  Vivrant - Vie, Western Springs, Illinois

Pickling Juices
Use quality ingredients (Vivrant recommends good champagne vinegar, Meyer lemons and sea salt) to pickle vegetables and get two for the price of one: You can use the pickling juices as a vinaigrette or a marinade for fish and meats.
April Bloomfield, The Spotted Pig, New York, New York

Acidity
Add acidity in everything to bring out the flavor in food. Lemon, orange, tomatoes, lime, aged balsamic vinegar or cherry vinaigrette makes every dish brighter.
Sean O' Brien - Myth, San Francisco, California

Make Your Own Salt
Ditch the iodized salts and make your own flavored kind - take herbs like Rosemary from your garden and crush them up with some salt for an enhanced flavor.
Gavin Kaysen - El Bizcocho, San Diego, California

Pimente d' Espelette (a ground red chile pepper)
Season fish with pimente d' espelette instead of using pepper. Pepper adds a bittery taste while pimente de espelette makes fish sweeter. Superb in ceviche.
Steve Corry - Five Fifty Five, Portland, Maine

Taste Your Food
Taste it when you buy it. Taste it when you bring it home. Taste it as you cook it and taste it before you serve it. His motto: "Go for it, even at the farmers market. You won't get arrested."

Gabriel Bremer - Salts, Cambridge, Massachusetts
Go Global
Always research new techniques. Gabriel looks to Spain, Italy, and even old Japanese techniques to discover ways to add something new to his cooking.
Johnny Monis - Komi, Washington DC


 

Cold Cuke and Carrot Soup
Serves 4-6  

3 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 tablespoon chopped garlic
1 1/4 pounds carrots, peeled and chopped
2 teaspoons each toasted cumin and coriander seeds, ground
1 tablespoon sweet paprika
6 cups peeled and chopped fresh cukes
2 to 3 cups chicken or vegetable stock
2 1/2 cups good quality sherry (fino or amontillado)
salt and freshly ground pepper to taste

Garnish: light sour cream or yogurt and either one or a combination of the following fresh herbs: chives, parsley, basil, tarragon

Heat the oil in a large soup pot and add the onion, garlic and carrots. Cook over moderate heat until the vegetables are soft but not browned.
Add the spices and continue to cook for 2 to 3 minutes longer. Add the cukes and 2 cups of stock.

Cool the mixture slightly and puree in a food processor until smooth. Stir in the sherry and more stock if the soup seems too thick.Season to taste with salt and pepper. Cover and refrigerate for at least 3 hours.

Serve garnished with a dollop of light sour cream and chopped fresh herbs such as chives, parsley, basil, tarragon or a combination. Can be made 3 days ahead and stored in the refrigerator until ready to serve.

Yellow Gazpacho with Smoked Salmon "Spheres"
Serves 6

For the yellow gazpacho:
1 3/4 pounds very ripe, yellow or orange tomatoes
3 medium (1 pound) charred, peeled and seeded yellow bell peppers
1 medium (1 1/2 cups) chopped onions
1 tablespoon chopped garlic
1/8 teaspoon (big pinch) saffron threads
1 teensy dragon chile or 1/4 teaspoon red chile flakes
1 and 1/2 tablespoons olive oil
1/2 cup fruity white wine such as Gewurztraminer or Riesling
1 cup rich shrimp, chicken or vegetable stock
salt and freshly ground white pepper
fresh lemon juice, to taste
1/4 cup each diced, seeded cucumber, sweet red onion and avocado
Smoked Salmon Spheres
Garnish: fresh basil

For the smoked salmon spheres:
3/4 pound good quality smoked salmon, very coarsely chopped
3 tablespoons finely chopped sweet red onion
1 teaspoon finely minced garlic
1 teaspoon finely minced lemon zest
1 tablespoon finely chopped fresh cilantro (or a mixture of fresh basil and mint)

In a food mill or blender, puree the tomatoes and peppers and strain, pressing down hard on the solids. Set aside. You should have approximately 3 cups of puree.
In a saute pan over moderate heat, saute the onions, garlic, saffron and chile in olive oil until softened but not brown.Add wine and the stock and continue to cook uncovered for another 6-8 minutes until vegetables are very soft.

Puree in a food processor or blender and add to the tomato juice mixture and season to taste with salt, pepper and drops of lemon juice. Chill.

Mix salmon, onion, garlic, zest and cilantro together and season lightly with salt and pepper. Form into even heaping teaspoon size meatballs and set aside, cover and refrigerate until ready to use.To serve, ladle the soup into chilled bowls and scatter the diced cucumber, onion and avocado on top. Divide the Smoked Salmon Spheres among the bowls. Sprinkle basil over the top and serve immediately.

Let it Rain

I hope you have been enjoying a lot of outdoor activities in all this dry weather.  For us, it's been quite a bear.  We had a thunderstorm a week ago that brought less than a quarter inch of rain--not even enough to sink into the soil.  So as the weeks go by without any moisture, your strawberries have been getting smaller and smaller.  Today we couldn't even find enough to fill all the pints we had planned to give out. 

We do have irrigation on some fields, and on the potted tree nursery.  The two wells have been running non-stop for weeks.  You can thank those wells for our sweet carrots and lettuce.  But the grass and clover for the cows (and deer) has been quite slow to grow, so I expect the deer will start taking a greater portion of our vegetable fields soon. 

But thank goodness, the meteorologists are predicting rain with the cold front that's coming tomorrow.  So be sure to wash your cars, hang your clothes outside on the line, do a rain dance, say a prayer, and do anything else you can to bring the rain!

-Carrie

Clagett Farm Recipes~Burst of Spring Pickins’ 2007

by Rita Calvert, a chef and worksharer at Clagett Farm

Number One item: It's great to be back in touch with ya'll after what seemed like a long drawn-out winter. We were really just waiting to get back to the farm for some good "Farm chit chat"!

Mother Nature's Little Secret
We bet you didn't realize that those spicy somewhat bitter greens such as the “spicy mix” containing peppery arugula or watercress pack a whollop of nutrition. It has been said by an Indian chef that Americans need to be converted to the "bitter" taste. So load up and blend these greens with milder ones.

Tips & Tidbits
I overhead a mom saying she spreads peanut butter on just the stems of bok choy to feed her 6 & 7  year old children. The bok choy is finished before they realize it’s not celery.

Chesapeake Spring Salad
Serves 4

Since local is important, as well as organic, I will attempt to bring you recipes with suggestions and sources for locally and sustainably-produced products.

6 cups Clagett Farm romaine and salad greens
1 cup fresh strawberries, halved lengthwise
1/2 cup “Chesapeake Honey” Walnuts (see below)
Chapel Country Creamery Cave Aged Chapelle Cheese, shaved
Herbes de Clagett Vinaigrette (see below)

“Chesapeake Honey” Walnuts
2 cups walnut halves
1/2 cup local honey
sprinkle sea salt
Place the walnuts on a greased microwave safe plate. Drizzle with honey and toss. Sprinkle lightly with salt. Microwave for 2-3 minutes, tossing every minute to coat. Spread warm nuts on wax paper in a single layer to cool.

Herbes de Clagett Vinaigrette
4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
4 tablespoons chopped lemon zest
4 tablespoons chopped fresh herbs (parsley, basil, oregano, thyme)
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper
To make the Vinaigrette: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

To assemble the salad:
Line plates with greens. Top with strawberries, walnuts and cheese shavings. Drizzle with vinaigrette.


Black Bean Vegetable Soup with Locally Grown Toppings                      
Serves 6-8

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and other veggies.

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
6 leaves bok choy, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1/4 teaspoon ground black pepper
1 cup salsa (your choice of spiciness)

Locally Grown Toppings
thinly sliced garlic chives
grated cheddar cheese
chopped fresh radish

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. Finally, add salsa and black pepper.  Serve with your choice of toppings.



Farm and Sea Salad
Serves 4

2 (6 ounce) cans tuna, drained
1/4 cup finely diced celery
3 tablespoons chopped walnuts
3 tablespoons chopped fresh parsley
1/4 cup finely scallion salt & black pepper to taste
1 medium head romaine lettuce, chopped
1/3 cup chopped radish

Sunflower Seed Dressing
3 medium cloves garlic, pressed
1 tablespoons prepared Dijon mustard
1 tsp honey
cracked black pepper
4 tablespoons fresh lemon juice
1/4 cup sunflower seeds
4 ounces silken tofu
1 teaspoon chopped fresh  herbs
2 tablespoons extra virgin olive oil a little water to thin if necessary

Mix tuna, celery, walnuts, parsley, onion, salt and pepper. Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate.) Blend well to make sure sunflower seeds are ground. Mix desired amount of dressing with tuna mixture. Serve on bed of chopped romaine lettuce with chopped radish.

Enchiladas with Greens

One Straw Farm is an organic “outreach” place with one fiesty “Lady Joan Norman” as half of the farmer team. Rumor has it that her Swiss Chard Burritos are incredible. Here is the base recipe for using your choice of greens. Also use corn or flour tortillas as you prefer.

1 bunch greens- chard, collards, kale or a mixture of the greens
2 tablespoons oil
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon flour
1/2 cup milk
1/2 cup grated Chapel Creamery (Easton) cheddar cheese
corn  or flour tortillas
salsa of choice

Preheat the oven to 375 degrees Sauté the greens in oil and garlic. Make a cheese sauce with milk, cheese, flour and butter. Mix cheese sauce into greens. Place the mixture into a tortilla, roll and place onto a greased baking dish. Cover with salsa and bake @ 375 for 20 min.

Spring Greens & Herb Risotto
Serves 2

This makes a generous amount of pesto, so use half and freeze the rest for the next time you make risotto.

For the spinach & herb pesto
3/4 cup densely packed stemmed spinach leaves
1/4 cup mixed flat-leaf parsley, thyme and tarragon leaves
1/4 cup chicken stock, as needed

For the risotto
3 cups chicken or vegetable stock; more if needed
3 tablespoons butter
1 cup arborio rice
1/2 cup diced onion
1/2 cup dry white wine
Salt to taste
2 tablespoons freshly grated Parmigiano-Reggiano

Prepare the spinach and herb pesto -- Put the spinach and herbs in a food processor or a blender. Process, adding a little stock to loosen if needed, until well combined. The pesto should resemble a very thick soup. Set aside.

Make the risotto -- Bring the stock to a boil; reduce to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 min. It should not color. Add the onion, stirring constantly, and cook until translucent, 1 to 2 min. Stir in the wine.

When almost all the liquid has disappeared, after about 1 min., add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, again add enough stock to cover the rice, along with a pinch of salt. Check the risotto every 3 or 4 min., giving an occasional stir to make sure it isn't sticking to the bottom of the pan, adding just enough stock to cover the rice when the liquid has almost disappeared.

Continue this way until the rice is just al dente, about 20 min. total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 1 Tbs. butter. Stir in half of the herb pesto (freeze the rest for another time) and the cheese. Stir vigorously for a few seconds. The risotto should be moist and creamy, not runny. Add more stock to loosen the risotto if you like, and more salt to taste, if needed. Serve immediately.

Photos and Recipes~Rita Calvert 2007

Cold spring

What a cold spring we are having!  Fortunately, the crops have not perished among all this frost, wind and snow.  But the low temperatures and gray skies have definitely slowed their growth.  So we're estimating that the first share will be delayed by a few weeks.   Think warm, encouraging thoughts for your little spinach and lettuces!

Some good news: 
We just planted a half-acre of new strawberry plants which we will be harvesting in 2008.  And this year's garlic crop looks better than any I've seen before.

Your farmer,
Carrie

Winter at the Farm

This week brought a beautiful ice storm to Upper Marlboro. Below are a couple scenes from the farm taken on February 14, 2007

The Wash Station parking lot looked like an ice skating rink

The herb garden became a ice sculpture garden

The view from the warmth of Carrie and Rob's living room.

All photos were taken by Deborah Starobin-Armstrong

Looking back at 2006

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.

Live in Maryland? Write a Christmas card to your Governor!

This is the time of year when our fields are planted in young, green cover crops. They add organic matter to the soil, retain the nitrogen from last season, and add some more, so we don’t have to spread fertilizers. Don’t you wish all farmers did that?

Nitrogen pollution is a big problem in the Chesapeake Bay. Two years ago Maryland committed to improving the 66 largest sewage treatment plants in Maryland. This one action will, when completed, remove close to half the nitrogen pollution entering the Bay from Maryland sources. Congratulations!

So now it’s the farmers’ turn to reduce pollution from agriculture (another major source of nitrogen in the Bay). The Chesapeake Bay Foundation (the organization that owns Clagett Farm), is asking Governor Erlich to budget $120 million to help farmers use Bay-friendly agricultural practices, such as planting cover crops in their fields and forest buffers along the streams. That’s less than one half of one percent of the state’s budget. That money also includes additional funds for farmland preservation.

If you would like to read a more detailed description of this proposal, check out

www.cbf.org/mdag

In the meantime, write your Governor a Christmas card! Ask him to fully fund agricultural conservation programs in the 2007 budget.

Governor Robert Ehrlich, Jr.
Office of the Governor
State House
Annapolis, Maryland 21401-1925

Our members and volunteers have gone the extra mile to support our little farm, and I’m sure one big reason is that you want to encourage environmentally responsible farming practices and farmland preservation. Well now is your big chance to tell the Governor what you think.

Thanks everyone! This means a lot to us!

Eat your enemies, or make tea out of them

<p class="MsoBodyText"><em>By Megan Caine</em></p> <p class="MsoBodyText">Weeds are generally unappreciated; their nutritious value and long histories of medicinal uses, ignored. After a day of hoeing and hand weeding, it would be especially easy to hate the pesky plants that crowd our precious crops, stealing their water and sunlight. Early on I learned that a weed is any plant which grows where you do not want it. Using that definition, and keeping in mind our desire to control what is growing in our fields and lawns, most plants become weeds. Agriculture and modern medicine have allowed us to entirely discount plants that were once depended upon for sustenance and healing. </p> <p class="MsoNormal"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">An abundance of useful wild plants are found in abundance at Clagett Farm. I have been learning about them through asking lots of questions of anyone who might know, from reading DC public library books, and from experimenting with eating and using them medicinally. Here are some suggestions and a bit of information on some easily found plants</span></p> <p class="MsoNormal"><strong><span lang="ES" style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"><img title="Megan_lambsquarter1_4" alt="Megan_lambsquarter1_4" src="http://kolya.typepad.com/photos/uncategorized/megan_lambsquarter1_4.jpg" border="0" style="FLOAT: left; MARGIN: 0px 5px 5px 0px" /> <img title="Megan_pigweed_6" alt="Megan_pigweed_6" src="http://kolya.typepad.com/photos/uncategorized/megan_pigweed_6.jpg" border="0" style="FLOAT: right; MARGIN: 0px 0px 5px 5px" /> Lambs quarters</span></strong><span lang="ES" style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"> (left) can be cooked or eaten raw as a salad. Related to beets, chard, and spinach, they are high in vitamins A and C. To cook, sauté garlic in olive oil, add just washed, still wet lambs quarters and cook for just a minute and add salt and pepper. You could also add it to whatever you might put spinach in – sandwiches, stir-fry, soup… Lambs quarters are also found in the city and in parks. </span><span lang="ES" style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Another plentiful weed is <strong>pigweed </strong>(above right). Best eaten cooked, boil it for few minutes, until tender, and drain. Add salt, pepper, butter, margarine, or olive oil.</span></p> <p class="MsoNormal"><strong><img title="Megan_plantain" alt="Megan_plantain" src="http://kolya.typepad.com/photos/uncategorized/megan_plantain.jpg" border="0" style="FLOAT: left; MARGIN: 0px 5px 5px 0px" /> <img title="Megan_jewelweed_1" alt="Megan_jewelweed_1" src="http://kolya.typepad.com/photos/uncategorized/megan_jewelweed_1.jpg" border="0" style="FLOAT: right; MARGIN: 0px 0px 5px 5px" /> Plantain </strong>(left), which is as prevalent in the city as on the farm, has long been used for its properties in healing skin irritations and wounds. Fresh, crushed leaves applied directly to a poison ivy rash or bug bite are soothing. Young leaves are good in salads and older leaves add nutrition to soup stocks. <span lang="ES" style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Another source of relief for poison ivy and bug bites is <strong>jewelweed</strong> (above right). Break open the stem joints and gently crush to extract the gooey insides, then rub on affected areas. </span></p> <p class="MsoNormal"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"><img title="Megan_nettle" alt="Megan_nettle" src="http://kolya.typepad.com/photos/uncategorized/megan_nettle.jpg" border="0" style="FLOAT: left; MARGIN: 0px 5px 5px 0px" /> Most people have especially negative feelings about <strong>stinging nettle </strong>(left), but its one of my favorites. Young leaves are excellent cooked as you would spinach, and not to worry - the heat kills their ability to sting. The leaves also make a mineral rich tea. </span><br /><strong></strong></p> <p class="MsoNormal"><strong><span lang="ES" style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"><img title="Megan_mugwort" alt="Megan_mugwort" src="http://kolya.typepad.com/photos/uncategorized/megan_mugwort.jpg" border="0" style="FLOAT: right; MARGIN: 0px 0px 5px 5px" /> Mugwort</span></strong><span lang="ES" style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"> (right) </span><span lang="ES" style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">leaves make a calming tea, and can be added to bathwater for the same effect. Dried mugwort is often mixed with other herbs in“dream pillows” to promote an active dream life. </span></p> <p></p> <p class="MsoNormal"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"><img title="Megan_qa_lace_3" alt="Megan_qa_lace_3" src="http://kolya.typepad.com/photos/uncategorized/megan_qa_lace_3.jpg" border="0" style="FLOAT: left; MARGIN: 0px 5px 5px 0px" /> One of the herbs I have yet to experiment with, but am fascinated by is <strong>Queen Ann’s lace</strong> (left). Among other things, in the Appalachia's it was used by some as a contraceptive. </span></p> <p></p> <p class="MsoNormal"></p> <p class="MsoNormal"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Interesting, huh? Go off and read more! Get ideas and recipes. When you visit the farm, ask us if we know where a particular weed might be plentiful – or wander and discover what’s growing for yourself.</span></p>

On Volunteering at Clagett Farm

<p><span face="Times New Roman">&nbsp;</span><span face="Times New Roman"><em>This post was written by Pat Burke, a shareholder, worksharer, volunteer and dear friend of the farm.</em><br /><br />A friend wanted to know why I volunteer at an organic farm. After all, I’m a nurse, and nursing jobs are plentiful. Why would I leave paying health care work for “stoop labor” in the fields?</span> </p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"><span face="Times New Roman">I tried to explain. My life had changed radically. I had just returned to graduate school, and was taking on considerable debt as well as a double course load. Instead of being outdoors, I was spending my hours sitting in lectures and libraries and hunched over the keyboard. My food was increasingly coming out of vending machines instead of from the organic market. I was stressed out, not exercising, not relaxing, and eating scary things out of cellophane.</span></p> <div style="border-style: none none solid; border-color: -moz-use-text-color -moz-use-text-color windowtext; border-width: medium medium 0.75pt; padding: 0in 0in 1pt;"><p class="MsoNormal" style="border: medium none ; margin: 0in 0in 0pt; padding: 0in;"><span face="Times New Roman"><br />When I found out that there was a CSA nearby, and that I could exchange 4 hours of farm work a week for a share of fresh organic produce, I thought it was too good to be true. I could be outside, get exercise, get a break from studying, and afford organic &quot;veg&quot; again! I expected that the work would be tedious, but thought I would give it a try.</span></p> <p class="MsoNormal" style="border: medium none ; margin: 0in 0in 0pt; padding: 0in;"><span face="Times New Roman"><br />To my surprise, the work gave me far more than delicious produce. I met wonderful people, heard great stories, and gained a new appreciation for the work of farmers. The staff and volunteers at Clagett are hardworking folks. They are cheerful when things are going well, and creatively resolute when challenges appear. Time together in the fields yields friends and fond memories. </span></p> <p class="MsoNormal" style="border: medium none ; margin: 0in 0in 0pt; padding: 0in;"><span face="Times New Roman"><br />The farm itself is an oasis of quiet in an increasingly unquiet world. At the farm, the sounds are of birdsong, the drowsy hum of honeybees, the welcoming bark of farm dogs, the murmur and laughter of volunteers sharing stories as they plant, transplant, mulch, weed, stake, hoe, clip and pick.&nbsp; If you want to be with people, there is plenty of opportunity. If your day requires silence, then you can have that, too.</span></p> <p class="MsoNormal" style="border: medium none ; margin: 0in 0in 0pt; padding: 0in;"><span face="Times New Roman"><br />The work is varied. For those who want a physical challenge, there are plenty. There are many full wooden crates of produce to hoist upon a scale. Or fields of pumpkins or watermelons to pick and load into a van. But there are also flats to be seeded, carrots to be thinned, strawberries to mulch and potatoes to wash and sort. One day the “work” was to pick flowers and bunch them for the Dupont Circle shares.</span></p> <p class="MsoNormal" style="border: medium none ; margin: 0in 0in 0pt; padding: 0in;"><span face="Times New Roman"><br />Farm lessons are for free. Volunteers told me how to preserve abundant harvests for winter. Experience taught the sweet contentment that comes with working with a properly sharpened hoe. I’ve learned that the taste of heirloom tomatoes is indescribably good. That not all weeds are bad. I’ve learned that okra flowers look like hibiscus, and that kohlrabi looks like alien spaceships. And that raw sweet corn eaten in the field is a treat best enjoyed in moderation. </span></p> <p class="MsoNormal" style="border: medium none ; margin: 0in 0in 0pt; padding: 0in;"><span face="Times New Roman"><br />Most of all, I learned that a few hours of volunteering brings so much more than fresh organic produce. Three years have passed since my friend asked me that original question. I’m still volunteering at Clagett, and my life is richer for it. Come join us!</span></p></div>

Reflections of a postmodern farm worker

<div id="message"><div><p><span face="Arial"><em>We are grateful for having Hans Friedhoff work for us during the 2004 season. His intellectual curiosity and wry humor combined with a good heart made him a wonderful companion while we toiled in the fields. We asked him to write a piece about his farm experience. Here it is</em></span><span face="Arial"><em>.</em></span></p> <p></p> <p><span face="Arial"><a href="http://kolya.typepad.com/photos/uncategorized/hans.jpg"><img title="Hans" height="195" alt="Hans" src="http://kolya.typepad.com/clagettfarm/images/hans.jpg" width="140" border="0" style="FLOAT: right; MARGIN: 0px 0px 5px 5px" /></a> In our postmodern world, where pretension and angst are fashionably adorned with perverted moralities, one is sometimes hard-pressed to reflect positively about our experiences. Sullen and brooding always inspires a trendier contingent. Certain brands of twenty-four year olds (myself excluded, of course), enthusiastically press each other for evidence of latent pathologies, self-torture or psychotic episodes; the more twisted, outlandish elements being taken as evidence of a healthy skepticism and a life richly lived over traditional morality and conventionality. So when I announced that I would spend the summer working on a farm in Maryland, reactions frequently hung between incredulity and outright suspicion. A reluctant suspicion among the more traditional, &quot;adult&quot; element, that either I had lost all sense of the progress America had made since the industrial revolution or that finally that twisted liberal arts postmodernist morality had taken me over the edge of reasonable behavior and into bed with the cows. And as for the younger, darker element, the farm was just a touch hokey. So much the better if we were to start in with the cows, surely that would be cooler and more subversive, I imagined them thinking. </span></p> <p></p> <p></p> <p>Prior to arriving at Clagett Farm, I had been working at an office job in downtown Seattle – a truly mind-numbing activity that, ironically, never aroused the same suspicion about my sanity as has my presence on the farm. The office is a place that helps one breed a darker sensibility and while that may be popular with the cynical twenty-something existentialist crowd, it does not do much toward nurturing a healthy mental space.<br /><br />Despite being far too positive to have much effect on my more sardonic arguments about the depravity and absurdity of human experience, my tenure on the farm has revived a fundamental curiosity about basic structures that is too often absent in everyday life. Throughout the summer it has forced the question <em>–why this is so? </em>It can sometimes be a difficult question in a culture that frequently forces us to sell ourselves as the final arbiters of truth on matters about which we speak and which, in terms of questions, generally regards simple and stupid as intimate bedfellows. We have long been a society of proud answerers in which humble questions are seen more as signs of weakness or naivete. I suppose that any job has the potential to force this question, but my experience on the farm has had an elemental quality that places that question above others. </p> <p>There is the sense that one is among basic elements here. Uncovering the shape of those elements means uncovering the answer to essential questions bigger than asking why is it better to hoe during the mid-morning than in the late afternoon or why should we pluck the flowers in the new strawberry field. It inspired in me an itchy sort of intellectual groping aimed at uncovering the essential qualities of those things that we face every day and frequently think nothing more about. It’s a form of discovery more profound than most of us have regular occasion to make and one that has troubled authors and scientists alike. It’s an exercise undertaken by farmers all the time and it’s ironic that as a class they are so often regarded as unsophisticated as they may seem to be. In any case, my experience on the farm has reminded me of the sheer excitement of curiosity and discovery, and that questions regarded as simple generally prove to be the most honest and often uncover the sharpest understanding. </p> <p>So passed the 04 growing season, light on the angst, not even a touch of psychotic behavior to help us ‘keep it real,’ but all the more substantive for it. Working on Clagett Farm is an experience that I wish was more reflective of the way I have lived. I will always perceive how integral the work we’ve done here is to us as individuals and community. Thank you to all.</p></div></div>

Musings of a worksharer

<p class="MsoNormal" style="margin: 0in 0in 0pt;"><em>By Tina Shane</em></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"><strong><br />The City energizes me with its frenetic activity:</strong></p> <p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"></p> <p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Careening sirens &quot;rushing&quot; through rush hour traffic</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Trumpeting car horns singing duets with caroling car alarms</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Hands shouting in animated gesticulations</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Schools of people entering and exiting the earth, striding sidewalks and streets</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Buses and subway cars stuffed with sardines</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Conveyer belts of jets rumbling through the sky with bellies full of people</p> <p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"></p> <p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>But it is Clagget Farm that nourishes, restores, and soothes my soul:</strong></p> <p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"></p> <p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Friendly greetings of &quot;Hey! H'ya doin'?&quot; smiles</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Soft murmur and gentle rhythm of volunteers harvesting the bounty</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Canada Geese honking in V-formation overhead</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Birds chattering in top-secret meetings in the trees</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Praying mantis, lady bugs, spiders:&nbsp;all safely hidden in the dark embrace of foliage</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Rain-sound of leaves letting go their docking stations and tumbling through the trees</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Soft breeze cooling the brow</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Pitter patter of rain on raincoats</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Fall sun coaxing brilliant colors from the foliage</p> <p class="MsoNormal" style="margin: 0in 0in 0pt;">- Bowl of sky outlined with soft undulations</p> <p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"></p> <p></p> <p class="MsoNormal" style="margin: 0in 0in 0pt;"></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p>