Clagett Farm

Close to the Height of the Harvest

This go-round we're giving you a litle selection for the Clagett Harvest Recipes. Below is a much treasured recipe for a corn pudding or Strata. Also you'll find a fabulous recipe and some background info on those overlooked dillseeds just dropping to the ground out in the fields. Put them to delicious useas they are excellant for health and flavor.

Lastly are some Global Marinades for inspiration on those times when "you just gotta grill".

Family Corn Souffle w/ Smoky Tomato Sauce
Serves 6-8

This light and fluffy “pudding” is perfect for gatherings because you make it up to 24 hours in advance and have more time to do other things.

10 slices of white bread
4 cups fresh corn kernels
4 eggs
12 ounces (approx) spicy salsa verde (green salsa-Tradr J or Safeway)
3 cups milk
salt - pepper
1/2 to 1 pound sharp cheddar cheese, grated
Smoky Tomato Sauce, for topping

Mix eggs and milk together (mix well), cube bread (crust removed) and add the egg mixture. Add the rest of the ingredients (may add any type of pre-cooked meat), mix and pour into an oven safe casserole dish, cover and refrigerate for 12-24 hours. Bring to room temp. and bake at 350¬F for 1 hour and 15 minutes (covered for 45 of the minutes)

Smoky Tomato Sauce
Add some chipotle and a few smoked tomatoes to a QUALITY jarred pasta sauce

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter.

Dill's name comes from the old Norse word "dilla" which means "to lull". This name reflects dill's traditional uses as both a carminative stomach soother and an insomnia reliever.

Dill is part of the Umbelliferae family, whose other members include parsley, cumin and bay.

Dill is native to southern Russia, western Africa and the Mediterranean region. It has been used for its culinary and medicinal properties for millennia. Dill was mentioned both in the Bible and in ancient Egyptian writings. It was popular in the ancient Greek and Roman cultures, where it was considered a sign of wealth and was revered for its many healing properties. Dill was used by Hippocrates, the father of medicine, in a recipe for cleaning the mouth. Ancient soldiers would apply burnt dill seeds to their wounds to promote healing.

The curative properties of dill have been honored throughout history. The Conqueror Charlemagne even made it available on his banquet tables, so his guests who indulged too much could benefit from its carminative properties. Today, dill is a noted herb in the cuisines of Scandinavia, Central Europe, North Africa and the Russian Federation.

Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year.

Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.

Dried dill seeds should be stored in a tightly sealed glass container in a cool, dry and dark place where they will keep fresh for about six months.

Salmon, Cucumber, Dill Salad
Serves 4

This very summery dish is light and refreshing. The dill seed complements the rich taste of salmon beautifully. And it can be made in just 15 minutes from start to finish, giving you an easy, and delicious way to enjoy the healthy benefits of salmon with minimal effort. Topped with the low fat mustard sauce you have the perfect healthy salad without compromising flavor.

1 1⁄2 lbs salmon filet, cut into 4 pieces, skin and bones removed
1 tablespoon Dijon mustard
1⁄2 tablespoon honey
1 large cucumber, peeled, cut in half lengthwise, seeds scooped out, diced in 1⁄2 inch cubes, 3 cups
1 large ripe fresh tomato, seeds, excess pulp removed, diced
1 medium ripe, but firm avocado, diced in 1⁄2 inch cubes
2 tablespoons chopped garlic chives
3 medium cloves garlic, pressed
1 1⁄2 teaspoons dill seed
2 + 1 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
salt and cracked black pepper to taste

Mix together cucumber, tomato, avocado, chives, garlic, and dill, in a bowl and set aside. Whisk together lemon juice, olive oil, salt and pepper in a separate bowl. Toss with cucumber mix when ready to serve.

Preheat a stainless steel skillet over medium high heat for 2 minutes. Rub salmon with 1 tablespoon lemon juice and season with salt and pepper. Place in hot pan bottom side up. Cook for 2 minutes.

While cooking, mix together honey and mustard. Turn salmon and spread honey mustard on top of fish. Continue to cook for another 2 minutes, depending on how thick salmon is. You want it pink on the inside. Season with pepper.

Divide cucumber mixture between 4 plates and serve with salmon.

Tips for Cooking with Dill

Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.

Use dill when cooking fish, especially salmon and trout, as the flavors meld nicely
Add to your favorite egg salad recipe.

Use dill seed as a garnish for sandwiches.

Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy.

Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.

Cool Global Marinades for Grilling:

Use the herbs from Clagett Farm to be the base for these interesting marinades. Then just grill up some protein to go with your Clagett produce.

This combination of flavors could have come from just about anywhere in the Mediterranean or Clagett Farm. It is delicious on beef, pork,
and poultry, and is especially good on grilled or broiled fish.

Mediterranean Marinade

2 tablespoons extra-virgin olive oil
2 tablespoons red wine or balsamic vinegar
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon Dijon-style mustard
2 -3 cloves garlic, finely chopped
1 shallot, finely chopped
Salt and freshly ground pepper to taste

Combine all ingredients and marinate meat for 30 minutes to 2
hours before grilling. Makes about 1/2 cup

Good Ol’ US Buttermilk Marinade
Makes about 1 1/4 cups

This marinade is particularly good with chicken as the buttermilk lends a tangy note reminiscent of good fried chicken. I think you'll agree that it's also very good with pork chops, salmon, and shrimp.

1 cup buttermilk
2 tablespoons Dijon-style mustard
1 tablespoon honey
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 teaspoon fresh thyme
1 teaspoon fresh marjoram
Salt and freshly ground pepper to taste

Combine all ingredients and marinate meat for 30 minutes to 2 hours before grilling.

Moroccan-Style Marinade
Makes about 3/4 cup

This one will work equally well with beef, pork, poultry, and seafood. Use skewered cubes of lamb or a butterflied boneless leg of lamb for an authentic taste of Morocco.

1/2 cupflat leaf fresh parsley
1/4 cup (60 ml) fresh mint leaves
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoons paprika
2 - 4 cloves garlic
1 Clagett Farm dragon chile or cayenne pepper to taste
Salt and freshly ground pepper to taste

Process all ingredients in an electric blender or food processor until smooth.  Marinate meat for 30 minutes to 2 hours before grilling.

Summer's Bounty

The vibrant produce of Clagett Farm is as tasty as it is eloquent and the harvest is hitting the high notes

Linguine with Burst Cherry Tomato Sauce
   
Such a simply incredible recipe of Italian origins and the Clagett orange cherry tomatoes (sun golds) are just as sweet as the Pommodorini Dolce of the Almalfi coast. It’s as much fun to wait and watch until the tomatoes burst as it is to eat.

Linguine with Burst Cherry Tomato Sauce
Serves 4-6

1/4 cup extra-virgin olive oil; more for brushing
2 or 3 large cloves garlic, finely chopped
6 Tbs. finely chopped fresh basil or anise hyssop
1/4 cup crushed walnuts
1 teaspoon salt; more to taste
2 tablespoons olive oil
4 cups cherry tomatoes
1 medium onion, peeled and diced
Freshly ground black pepper to taste
1 pound linguine
fresh snipped garlic  chives
Freshly grated Parmesan cheese (optional)

In a bowl, mix together the olive oil, basil, garlic, walnuts, and 1 teaspoon salt.

In a large skillet, heat the 2 tablespoons olive oil until hot. Add the onion and sauté 5 minutes. Add the cherry tomatoes and let cook without stirring for about 4 minutes. Stir once and let cook again until they burst. Turn off the heat and let the vegetables rest in the pan.

Meanwhile, bring a large pot of well salted water to a vigorous boil and add the linguine. Cook until al dente; drain well. Toss the pasta with the vegetables and the basil mixture. Sprinkle with pepper; toss again and serve immediately, with garlic chives and freshly grated Parmesan cheese.

Chili Seared Rockfish with Sweet Pepper Salsa
Serve 4

2 tablespoons chili powder
1⁄4 Teaspoon salt
1/8 Teaspoon white pepper
4 6 oz. rockfish fillets

Combine chili powder, salt and pepper, rub evenly over fish fillets.
Heat grill to medium – high heat.

Grill about 4 minutes on each side or until fish flakes easily when tested with a fork.

Serve with Corn, Squash and Sweet Pepper Salsa.

Corn, Squash and Sweet Pepper Salsa
Serves  4
2 cups fresh raw corn kernels (lightly cooked or grilled is ok)
1⁄2 cup red onion, diced
1 cup yellow squash, diced
1⁄2 cup red pepper, diced
1  very small dragon chili pepper, minced (optional)
1 cup plum tomato, diced
2 tablespoons cilantro, chopped
1 tablespoon lemon juice
2 teaspoons cider vinegar
1 teaspoon cumin seeds, toasted
1/8 teaspoon sugar
salt to taste
1/8 teaspoon coriander
1/8 teaspoon red pepper flakes

Stir well. Let stand at least 30 minutes.

Squash Cheese Cubes
6 to 8 servings

The texture of these cubes is softer than a bread and denser than a soufflé, and the onions do stay crunchy. The squares are great supporting a chilled soup like our Clever Beer Gazpacho or they make good picnic food.

3 cups grated yellow crook neck or zucchini (4 small or 3 medium size zucchini)
1 1/2 to 2 teaspoons salt
1 1/2 cups flour
1 tablespoon baking powder
3/4 to 1 medium onion, diced
2 cups grated cheddar cheese
2 teaspoons thyme leaves
1 teaspoon freshly ground black pepper or lemon pepper
1/2 cup canola oil
3 large eggs

Preheat oven to 350 degrees. Lightly grease a 7-by-11-inch baking dish with butter and line the bottom with parchment paper, if desired.

In a colander set over a bowl or in a sink, combine the squash and salt and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water. (For a faster method, place the grated zucchini in a small salad spinner and let stand for 5 minutes, then pump to extract the excess moisture.)

In a medium bowl, combine the flour and baking powder. Add the zucchini, onion to taste, cheese, thyme and pepper. Mix well with a fork, breaking up any clumps of zucchini.

In a small bowl, whisk the oil and eggs. Pour into the zucchini mixture and mix well, which will further break up any remaining clumps of zucchini. Transfer mixture to the baking dish. Bake for 35 minutes, or until golden. Let cool on a wire rack for 5 minutes, then cut into squares. Serve warm or at room temperature.

Spanish Romesco
Makes about 2 1/2 cups

Romesco (roh-MEHS-koh) is a sauce from Spain with many variations: Some are garlicky, some are rich with red peppers, some use hazelnuts in addition to almonds. This version relies on toasted almonds to give it a complex flavor and thick texture; the better the paprika, the better the sauce.

Now this versatile concoction can easily act as a dip for all of those fresh vegetables you’ve gathered. As a sauce, serve with grilled chicken, fish or asparagus.

1 large ( 1/2-inch) slice white bread
1/4 cup red wine vinegar
1/2 cup whole almonds, blanched, toasted
1 cup coarsely chopped unpeeled ripe tomatoes
1 roasted red bell pepper
2 teaspoons Spanish paprika
1/2 teaspoon salt
1/2 cup fruity olive oil

Place the bread and vinegar in a bowl and set aside.

Finely grind the almonds in a food processor. Drain the bread but do not squeeze it. Discard the soaking liquid. Add the soaked bread, tomatoes, paprika and salt to the almonds and process until smooth. With the motor running, slowly add the oil until a thick sauce forms.

Cover and refrigerate for up to 3 days.

Recipes from “Cook For Life Balance” by Rita Calvert

Squash Attitudes

It’s time to keep the house cool.  So brush up that grill and make all of your meals out of doors, even a pizza or meatloaf. Below you’ll find a general grilling attitude that works in most applications. Real hardwood and fruit wood is preferable over charcoal briquets and now many stores carry the real McCoy. Please please DO NOT use those “easy light” briquets as you can literally taste the chemicals in the food!!

Grilled Vegetable Tart
Serves 8

Grilling vegetables brings out their sweetness and imparts a smoky, nutty quality that is extraordinarily delicious. Make them whenever you  light up the coals all harvest season. Look for focaccia bread in Italian bakeries or your supermarket.

Choose colorful ripe garden fresh vegetables, such as summer squash, eggplants, onions and different colored bell peppers. The amount depends on you.
Cut eggplant, onions and squash on the bias into about 1/2" thick slices. 
Cut peppers  into 2 to 3" strips
Sweet potatoes can be half-baked and then cut on the bias or in chunks
purchased focaccia (about a 12-inch square or
slices multigrain bread)
4 oz. soft goat cheese (chevre)

About an hour or so before cooking, combine vegetables with any good olive oil-based vinaigrette or use balsamic vinegar and olive oil with added minced garlic, basil, pepper and salt.

"Prepare a grill  fire, preferably using some fruit wood or mesquite chips. Fig or apple wood is quite amazing. When coals are evenly at the white ash stage, drain vegetables well and grill on fine mesh BBQ grid about 4 to 6" from the coals. Grill as slowly as possible until tender when pierced, turning several times and moving vegetables around with a fork so that they cook evenly.  A little charring on the edges doesn't hurt them.

Keep the grill on medium or preheat the oven to 375 degrees.

If using a 12- or 13-inch focaccia, cut in half horizontally. Lay out the halves (or the whole grain bread slices) in a sheet pan. Brush cut sides with oil mixture. Spread goat cheese over bottom layers of focaccia; top with eggplant, red pepper, zucchini,  yellow squash and any other grilled vegetable you have grilled.  Heat the tart on the grill or in the oven for about 20 minutes to meld flavors.

To serve, cut into wedges.

Clagett Mid-July Salsa
Makes about 4 1/2 cups (give or take)

Inspired by spices of northern Africa, we’ve taken everything else from the harvest this week at Clagett Farm. So now we have a “fusion” dish to top just about all savory categories-breakfast, lunch and dinner. We hope you get excited as it’s very spicy which is ever so good for you and speeds up the metabolism

Spicy Mixture
2 teaspoons whole coriander seeds
2 teaspoons whole cumin seeds
2 cloves garlic
1/2 dragon chile
about 1/2 teaspoon sea salt
juice of 1/2 lime
3 tablespoons thinly sliced garlic chives

Veggies
12 orange cherry tomatoes (sun golds)
2 cups diced fresh cucumber
2 cups diced uncooked squash (any combination but tender younguns’ work best)

To Dry Roast the Seeds:
In a small sauté pan add the coriander and cumin seeds and heat over medium high heat, shaking often. When you smell the fragrance of the seeds, roast just a bit more and then place in a mortar and pestle. Grind. Add the garlic, dragon chile and salt and grind well. Add the lime juice and mix.

Place the cut raw vegetables in a non reactive container. Pour the lime spice mixture over. Cover and let meld in the refrigerator at least 30 minutes before serving.

Greek Cold Cucumber Soup with Clagett Mid-July Salsa
Serves 4 to 6

We can’t think of of a soup that tastes better on a hot summer day. Consider serving this at your next cookout.

1/4 cup walnuts, toasted
1/4 cup  extra-virgin olive oil
1 tablespoon white wine vinegar
2 cloves garlic, peeled
4 cups yogurt
1/2 cup  cold water
2 small cucumbers, peeled, seeded, and diced
salt and freshly ground pepper to taste
chopped fresh mint for garnish

Combine the walnuts, oil, vinegar, and garlic in an electric blender or food processor and process until a smooth paste is formed.
Combine with the remaining ingredients in a mixing bowl and stir to combine. Serve well chilled, topped with a spoonful of Salsa and garnished with chopped mint.

Cilantro Pecan Pesto-Grilled Yellow Squash and Zucchini
Serves 4–6

This melt-in-your-mouth squash provides a colorful accompaniment to other grilled fare, and the cilantro-pecan pesto is a fun change from traditional basil pesto. Grilling the sauce mellows the garlic and cilantro, allowing the full flavor of the squash to shine through. Easy, quick and absolutely delicious.

1/4 cup pine nuts
1/4 cup pecans
2 garlic cloves, minced
3/4 cup fresh packed cilantro, roughly chopped
1 tablespoon umeboshi or ume plum vinegar (or more to taste)
2 tablespoons extra-virgin olive oil
2 yellow crook neck squash
2 zucchini squash

Ingredient option: If you would prefer to include Parmesan in the pesto and make this non-vegan, remove the umeboshi vinegar and replace with 1/2 cup of Parmesan cheese and salt to taste.

Toast pine nuts in a heavy skillet on medium heat until fragrant and golden brown. Repeat for pecans. Combine the pine nuts, pecans, garlic, cilantro and ume vinegar in a food processor. Pulse until fine and well mixed. With food processor running, slowly add oil. Mix a few times by hand to thoroughly combine pesto.

Spray olive oil cooking spray or lightly rub olive oil onto grill grate to prevent sticking. Preheat grill to medium heat.

Cut squash lengthwise (about three pieces per squash). Make 3 or so hatch marks on cut sides of squash and rub pesto onto cut sides of squash. Grill squash for about 5 minutes on each side or until golden grill marks appear and squash is soft. Remove and serve with extra pesto on the side if desired.

Chicken Grilled  Under A Meteorite  — Clagett Farm Style
(WOW-READ BELOW FOR THE TITLE)
Serves 3-4

This technique, traditionally entitled, “chicken Grilled under a Brick is an old-timey recipe which provides a juicy, perfectly cooked chicken with crispy skin. The smoky grill flavor and the bright taste of fresh herbs combine to make this is the perfect dish for a casual summer patio meal. To simplify prep, ask a meat department person to split the chicken in half-so it lies flat-but leaving it intact. Serve with a light pasta salad with lots of fresh herbs and the Grilled Squash with Cilantro Pecan Pesto

1 3–4 lb natural chicken
1/2 cup extra-virgin olive oil
5–6 garlic cloves, chopped
6 tablespoons Herbes de Clagett
sea salt and ground pepper, to taste
lemon wedges to garnish

Marinate the chicken in the refrigerator with the herbs, olive oil and pepper for at least 5 hours or overnight.

A whole chicken should be cooked over a medium-low fire (you should be able to hold your hand over the flame for 5–6 seconds). Drain excess marinade off the chicken and sprinkle liberally with salt and pepper. Place the chicken on the grill skin side down. Immediately place two heavy bricks wrapped in foil or a weighted cast iron pan over the chicken. Close the lid of the grill and cook for about 15 minutes. Check to see that the skin is crispy and golden. Cook on the other side for 15 to 20 minutes, until juices run clear when pierced with a knife or a meat thermometer registers 180°F. Serve with wedges of lemon

WOW
As we were learning the ropes for this recipe AND grilling along the Severn  River, we searched around to borrow a brick or two. Low-and-behold, from our jetty bracing the waterline, we found a huge flat rock. Covered with foil and plopped on our chicken, this mighty meteorite did the deed! We joked about the meteorite that had gratuitously landed on our bird. (Of course this now famous rock was returned to the shores of the Severn).

“Getaway” Zucchini, Cranberry and Walnut Cake
Serves 16

1 cup whole wheat flour
2 cups unbleached white flour
1 1⁄4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 eggs
1⁄2 cup egg substitute
2 (2 1/2-ounce) jars prunes baby food
2 tablespoons canola oil
2/3 cup buttermilk
3 tablespoons thawed frozen orange juice concentrate
2 teaspoons pure vanilla extract
3 cups shredded zucchini, blotted dry
1 1⁄2 cups fresh cranberries
1⁄2 cup chopped walnut pieces
1 tablespoon grated orange zest
1 tablespoon grated lemon zest

Mix the whole wheat flour, unbleached white flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk the eggs, egg substitute, prunes, canola oil, buttermilk, orange juice concentrate and vanilla in a separate bowl. Add the dry ingredients and whisk until smooth. Fold in the zucchini, cranberries, walnuts, orange zest and lemon zest. Spray two 5 x 9-inch loaf pans with non-stick cooking spray. Divide the batter between the pans. Bake at 350 degrees for 1 hour and 20 minutes. Cool in the pans for 10 minutes. Remove to a wire rack to cool completely. Glaze with lemon icing.

Lemon Icing

1 1/2 cups confectioner's sugar
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice

Combine the confectioner's sugar, lemon zest and juice in a bowl; whisk until smooth and sugar is completely dissolved. Spoon over the top of the cake.

Recipes from “Cook For Life Balance” by Rita Calvert

Hot Days, Cool Meals

Homemade Yogurt Cheese, Zucchini Ribbons and Tomato Salad
Serves 4
For the yogurt cheese:
32 ounce container quality natural plain yogurt
( Stoneyfield Farms or Seven  StarsFarms)
sea salt and freshly ground pepper, to taste
about 1 cup fruity extra virgin olive oil
2 cloves garlic, minced

To make yogurt cheese:
If you don’t own a yogurt strainer, line a strainer with  a large unbleached (natural) coffee filter. Place the strainer in a bowl to catch of all the whey. Pour the entire 32 oz of yogurt in and cover loosely with natural paper towel. Place a plate on top to weight down and speed up process. Refrigerate for 6 hours or overnight.

Save the whey to use as a culture starter for the Ginger Fermented Asian Cabbage.

Salt and pepper the cheese to taste and mix well. Using a melon baller or tablespoon, mold the yogurt cheese into small rounds and place in a flat layer in a glass storage container. Mix the garlic and olive oil and pour over the cheese. You are now ready to let flavors “meld” in the ‘fridge. Cover and let season overnight.

To assemble the salad:
Arrange the zucchini ribbons and the tomato on a platter. Place the balls of cheese on as desired. Sprinkle with fresh basil and oregano and drizzle with some of the garlic olive oil from the cheese.

 

Ginger Fermented Asian Cabbage

If you’ve heard some rumblings of acid verses alkaline states of the body
take head and learn all that you can because a neutrally based system is a healthy system. The far side of the scale leaning towards acidic may bring about many diseases primarily based on inflammation. The term, “Living Foods” is the key. 

Walter Zeichner explains it nicely:

You and I, all humans, live in symbiotic relationship with countless micro-organisms. They're on the surface of our skin and they're inside us. All food and drink that we take into our bodies has micro-organisms in it. We ingest a variety of food and drink which are intentionally fermented or cultured in some way courtesy of friendly micro-organisms. Some of the more common such items are beer, bread, yogurt, cheese, and tempeh

In the old days of the US acid/alkaline balancing foods were derived from cultured buttermilk or naturally fermented sauerkraut. Our ancestors actually practiced this way of keeping foods alive while preserving them. Cucumbers, beets and turnips were typically fermented in Europe. The Slavic countries have varieties of naturally fermented beet juice.  In Russia and Poland, green tomatoes, peppers and lettuces were favorite cultured foods.  Ketchup, chocolate, coffee and tea were also originally fermented foods. The Asian countries have fermented soy or other fermented grain pastes called, Miso or the salty condiment: soy or tamari . Korea has kimchee which has come to the foreground recently as a deterrent for Bird Flu.

Ginger Fermented Asian Cabbage
For the cabbage:

drained whey from 32 ounce container natural plain yogurt (the yogurt is used to make the yogurt cheese-above recipe)
2 tablespoons miso paste
1 small to medium head cabbage, shredded
6 cloves garlic, minced
1/2 cup fresh peeled and grated ginger
fermented brewed Tamari (such as San J brand)
1/2 cup chopped fresh cilantro (optional)

Make sure to allow enough time to drain the yogurt. At room temperature, it will take about 6 hours but you will probably want to drain it in the refrigerater.

Corn-Bread Panzanella
Serves 4

If corn hasn’t quite peaked yet, you can enjoy the essence by way of cornbread in this American twist on an Italian standard.

2 cups corn bread cubes, toasted
2 cups chopped tomato
1 cup cucumber, diced
1 red bell pepper, diced
1/2 cup thinly sliced red onions
olive oil
chopped basil
a sprinkle of balsamic vinegar

Toss toasted cubes of corn bread with chopped tomato, cucumber, green pepper, red pepper, red onions, olive oil, chopped basil and a sprinkle of balsamic vinegar. Or use toasted country bread or ciabatta.

Clever Beer Gazpacho
Serves 6

The no-cook chilled gazpacho is virtually prep and appliance free but tastes fresh and homemade. If cooler weather is in store you may want to serve this as a hot soup trading out diced yellow bell pepper for the cucumber.

2 cups fresh diced tomato
1 1/2 cups diced cucumber
1/2 cup diced scallion
juice from 1 fresh lime
1  cup  flavorful beer
1/2  cup  salsa of choice, not too spicy
1  cup vegetable juice cocktail
Garnish : sour cream, lime slices and scallion green "shreds"

In a large bowl, place the salsa, cucumber, scallions,  and lime juice.  Pour in enough beer and juice to make a chunky slightly thick soup.  A few ice cubes can be stirred in until melted to chill soup if ingredients had not been chilled beforehand.  Serve immediately or refrigerate to allow flavors to blend. Add garnish to each individual bowl.

Recipes from “Cook For Life Balance” by Rita Calvert

Rita's Recipes: Summer Winners

<p><strong>Reunion Fritatta</strong></p> <p>This is a dish I created when I had Cedar Street Cafe in Santa Cruz, CA. It was the culmination of a gathering of fresh vegetables bound together quickly with eggs for a memorable meal with longtime friends. The beauty of a fritatta can take any form depending on your choice of produce, cheese, meat or condiments. It can take an ethnic route, be humble or high faultin'.</p> <p><a href="http://kolya.typepad.com/photos/uncategorized/ritas_frittata.jpg"><img width="350" height="405" border="0" alt="Ritas_frittata" title="Ritas_frittata" src="http://weblog.clagettfarm.org/images/ritas_frittata.jpg" /></a> </p> <p><strong>Reunion Fritatta</strong><br /><em>Serves&nbsp; 4</em></p> <p>If you are serving more loved ones,&nbsp; make two fritters and keep one warm or serve at room temperature.</p> <p>1/2&nbsp; cup chopped apple wood smoked bacon<br />1 onion, chopped <br />2 garlic cloves, very finely chopped<br />8 large eggs<br />1&nbsp; cup diced red or yellow bell peppers<br />2 cups sliced crookneck squash<br />1/2&nbsp; cup&nbsp; shaved Asiago cheese<br />2 teaspoons finely chopped thyme leaves<br />sea salt and freshly ground black pepper<br />Fresh tomato salsa to serve</p> <p>Heat the boiler. </p> <p>In a medium ovenproof skillet add the diced bacon and cook over medium heat high heat until crisp. Pour off all but 1 tablespoon bacon drippings. Add the onion, garlic, bell peppers and squash and cook about 5 minutes.</p> <p>In a bowl whisk together the eggs, 1/3 cup of the cheese, and thyme. Season with salt&nbsp; and pepper.</p> <p>Add the egg mixture to the bacon vegetable mixture and cook, stirring occasionally, about 6 minutes, or until the bottom and edges are set but center is still soft. Stir in the roasted bell peppers.</p> <p>Sprinkle the remaining cheese on the top of the frittata.&nbsp; Broil about 4 inches from the heat until the cheese is bubbling, about 1 minute. Cut into wedges, and serve with the salsa along the side.</p> <p><strong>Tabbouleh Salad </strong><br /><em>Serves 4 - 6</em></p> <p>Delicious Middle Eastern salad or appetizer hails from Lebanon, Palestine and gives lots of healthy benefits. Although traditionally made with wheat bulgur, we have tried the combination with cooked and drained Quinoa--another one of those great ancient grains. The choice is yours! Try it both ways.</p> <p>1 cup of medium bulghur (cracked wheat)<br />4 ripe, medium size tomatoes, chopped into small cubes<br />sea salt and pepper to taste<br />1/2 tsp allspice (optional)<br />1/3 cup lemon juice<br />5 tablespoons quality olive oil<br />3 cups of finely chopped flat leaf parsley<br />1/2 cup of finely chopped fresh mint<br />4&nbsp; finely chopped scallions (with the green parts)<br />1/2 jalapeno pepper, de-seeded, chopped fine (optional)&nbsp; whole cabbage or lettuce leaves</p> <p>Rinse bulghur several times and then soak in cold water for about twenty minutes. Drain in a sieve.</p> <p>Put the drained bulgher and tomato in a large mixing or serving bowl. Add salt, pepper, allspice, lemon juice, olive oil and remaining ingredients (except whole leaves). Taste for seasoning. If too dry, you can add additional lemon juice.</p> <p>Toss well. Tabbouli benefits from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.</p> <p>Serve with cabbage or lettuce leaves - scoop some tabbouli into a leaf and enjoy!</p> <p><strong>White Bean Soup with Greens and Herbes de Clagett</strong><br /><em>Serves 8</em></p> <p>1 tablespoon olive oil<br />1 medium onion, cubed<br />2 cloves garlic, minced<br />2 medium carrots, cubed<br />3 16 ounce cans white beans, rinsed and drained<br />2-1/2 tablespoons low sodium soy sauce or Bragg's Liquid Aminos<br />fresh ground black pepper to taste<br />pinch cayenne<br />1 teaspoon fresh thyme<br />1 teaspoon Herbes de Clagett (found in a previous set of Rita's Recipes)<br />1 bunch washed spinach (12 ounces), kale, chard or broccoli leaves<br />3 tablespoons Parmesan, shaved</p> <p>In a medium pan, over medium high heat. add oil and gently sauté onions, garlic and carrots for three minutes. Cover and turn off heat.</p> <p>Add the beans to the sautéed vegetables. Cook over low heat for 15 minutes. Season with soy sauce, black pepper, cayenne, thyme and Herbes de Clagett. Cook 15 minutes more until flavors meld. Add spinach or chard five minutes before serving, just to wilt. (Note: If using kale or broccoli greens, they will need 8 to 10 minutes to soften.)</p> <p>Serve topped with shavings of grated Parmesan.</p> <p><strong>Pennsylvania Dutch Spiced Cabbage</strong><br /><em>Makes about 3 quarts</em></p> <p>...a great preserving use for that big old head of cabbage!</p> <p>1 head red cabbage, shredded<br />1/4 cup salt<br />2 quarts cider vinegar<br />1/2 cup sugar<br />1 teaspoon celery seed<br />1 teaspoon freshly ground pepper<br />1/2teaspoon each ground nutmeg, cinnamon, and allspice</p> <p>Sprinkle the cabbage with the salt and let sit at room temperature for 24 hours.&nbsp; Drain, pressing as much moisture out of the cabbage as possible. Combine the remaining ingredients in a non-reactive pot and bring to a boil over moderate heat.&nbsp; Place the cabbage in an earthenware or glass bowl and pour the hot vinegar over it.&nbsp; Store covered and refrigerated for up to 2 weeks.</p> <p><em>Photos by Rita Calvert<br />Recipes by Rita Calvert and &quot;Cook for Life Balance&quot;</em></p>

Little Green Lessons

It comes the time of year when the verdant veggies are most abundant and we quickly pass from gratitude for the fresh leafy greens to a feeling of: Ho-hum what to do next with those endless bags of antioxidants?

So the following are some creative ways to use them and add a decidedly creative pinch of flavor.

Lavender Mint Green Jasmine Ice Tea
Makes 1 gallon

A food professional will often use 8 tea bags to make 1 gallon of ice tea. Keep that as your general rule and then add herbs as desired. If you want a bit of intrigue to your iced tea, you can add 2 cups of fresh pureed watermelon juice or even 2 cups of apricot, cranberry or other berry juice.

8 slices fresh ginger root pounded in a mortar and pestle to release juices
8 jasmine green tea bags
6 sprigs fresh lavender
3 sprigs fresh mint (spearmint or peppermint)
8 cups water
honey to taste

In a medium saucepan bring the ginger and water to a boil. Turn off heat, add tea bags and herbs, and cover and let steep for 1 hour. Add honey to taste.

Ice can now be added to equal 1 gallon if using immediately. Or refrigerate and add cold water when serving.

Free Form Swiss Chard Tart
Serves 6
This layered combination of vegetables and ricotta is blanketed with a pie crust dough in a quick wrap to enclose the scrumptious filling. Rustically elegant, it says fresh and homemade without being fussy. As a brunch entree it’s outstanding. For dinner it complements grilled beef, pork or lamb nicely.

1 10-inch pastry dough round
1 1/2 cups cooked sweet potatoes diced and tossed with olive oil
1 sautéed sweet onion
1 cup ricotta cheese mixed with garlic chives, garlic scapes or 1 clove minced garlic
1 cup coarsely chopped olives
2 cups thinly sliced Swiss chard or Pac Choi tossed with olive oil
salt and freshly ground pepper to taste

Bake 375 about 30 minutes or until the dough is golden.

Gorgonzola and Dried Cherry Summer Salad with Edible Flowers
Serves 6

"The mixture of ingredients is a taste explosion." This simple combination of leafy green lettuce, sweet red onion, sliced apple, roasted pecans and dried cherries tossed in a raspberry vinaigrette can serve as a main lunch entrée or on the side in a more extravagant meal. Add the flowers as the “Knock Their Socks Off” garnish!

To talk a bit about Arugula flowers, you actually have to taste them. They impart a delicate version of the arugula leaf which can often be very spicy. (Of course the very spicy is extremely nutritious).

6 cups baby greens and spicy greens
1/2 red onion, thinly sliced
1 Granny Smith apple, peeled and thinly sliced
1/2 cup roasted pecans
1/4 cup dried cherries
raspberry vinaigrette*
1/2 cup crumbled gorgonzola cheese
Arugula flowers and nasturtium flowers

Toss the lettuce, onion, apple, pecans and cherries in a large salad bowl. Pour on enough dressing to coat and toss the salad. Garnish with gorgonzola cheese before serving. Add the flowers as the “Knock Their Socks Off” garnish!

*You may use a bottled all natural raspberry vinaigrette or make a quick and easy homemade version by whisking together:

1/4 cup extra virgin olive oil
2 to 3 tablespoons raspberry vinegar
1 clove minced garlic
sea salt, to taste
ground pepper, to taste

Recipes from “Cook For Life Balance” by Rita Calvert

Rita's Recipes: "Hand Food Farm Picnic"

Clagett Farm CSA Recipes   Spring/Summer 2006

We like to give you recipes that act as the foundation; recipes you can use frequently and build upon. So we might just call for that Walnut Lemon Pesto from week 1. Remember..do you have it as your Staple Recipe? Also the Garden Salad is another great staple and as produce comes in & out of season, just exchange.

Hand Food Farm Picnic

Thai Cashew Coconut Dip w/ Farm "Dippers"
Asian Cabbage  Wraps
Asian Cole Slaw
Fresh Strawberries with Lavender Lemon Curd

We¹re coordinating an entire Farm Picnic Menu for you this time based on Hand Food  which  is extremely popular & fun! (In our book, it has to be a Good Time).

For dessert use those marvelous sweet strawberries and add some fresh clipped lavender to a purchased lemon curd (or make your own if you feel especially handy).

Thai Cashew Coconut Dip w/ Farm "Dippers"
Makes about 2-1/2  cups dip

In our area Safeway and shoppers Food Warehouse carry this in their Asian section or get it at an Asian grocery.

1 cup Cashew Macadamia Butter (or Cashew Butter, or Sunflower butter) 1 14 oz can Coconut milk (NOT the sweetened kind) 1 clove garlic, minced juice of 1 lime 1/3 to 1/3 cup Thai Chile Sauce fish sauce, soy sauce or salt to taste
garnish: anise hyssop, or Thai basil or regular basil
fresh chopped cilantro

Blend the above i ingredients and adjust seasonings to taste. Place in bowl surrounded by ³Dippers². Garnish with fresh herbs

Dippers: Kohlrabi slices, carrots, snopeas, cucumber slices, bell pepper wedges, pumpernickel pretzel rods, rice crackers

Asian Cabbage  Wraps
Serves 6

1 6-ounce package dried bean thread noodles (saifun)*
6 tablespoons vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
2 cups fresh sugar snap peas
3 garlic cloves, minced
1/3 cup chopped garlic scapes
1/2 cup chopped fresh cilantro
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons fresh lime juice
1/2 teaspoon minced seeded Thai chilies or Dragon chile
8 whole leaves Asian cabbage (coarse stem removed)

Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Add the sugar snaps & stir fry 1 minute more. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.

Add noodles, garlic scapes and remaining ingredients to bowl. Toss to blend. Season with salt and pepper. Mound on a platter surround with cabbage leaves for folks to serve themselves. Hold the cabbage leaf in the hand and fill with noodle mixture.

Asian Cole Slaw
Serves 8

1/2 cup green scallions or garlic scallions
1 head of Asian green cabbage
2 large carrots
1/2  cup mayonnaise
1/4  cup rice wine vinegar
1/4 cup honey
1 tablespoon freshly grated ginger
2 tablespoons Oriental toasted sesame oil
salt and freshly ground black pepper
sesame seeds, toasted

Slice half of the scallions, cabbage and carrot into a very thin julienne (Use a mandolin if available) and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey, ginger and sesame oil until thoroughly mixed and pour over cabbage mixture. Sprinkle the top with sesame seeds.

Recipes from "Cook For Life Balance" by Rita Calvert

Rita's Recipes: kohlrabi, beets, collards/kale, herbs

Recipes from "Cook For Life Balance" by Rita Calvert

Kohlrabi Carrot & Parmesan Gratin
Roasted Beets X 3 -- Beet greens, Stems and Bulb
Garlicky Braised Collards or Kale with Sun-Dried Tomatoes
Herbed Grilled Chicken Paillards


Kohlrabi Carrot & Parmesan Gratin
Serves 4

Wedges of Kohlrabi and tender carrots, baked until meltingly tender, are topped with cheese and fresh multigrain bread crumbs for a truly delicious dish that's great with our Herbed Grilled Chicken Paillards.

3 medium bulbs Kohlrabi, washed and peeled
3 medium carrots, thinly sliced
1/2 cup homemade or low-salt canned chicken stock
1 clove garlic, finely minced
2 Tbs. extra virgin olive oil
Salt and freshly ground black pepper to taste
1 cup fresh multigrain bread crumbs
1/3 cup freshly grated Parmesan, preferably Parmigiano-Reggiano

Heat the oven to 400°F.

Peel each Kohlrabi bulb and cut in half. Cut the halves into 2 or 3 wedges each. Snuggle the wedges, cut side up, in a baking dish (8x8 inches or the equivalent works well). Pour the stock into the dish. Season with salt and pepper. Cover the pan with foil and bake for 30 min.

Mix together the garlic, olive oil, bread crumbs and cheese.

Uncover and sprinkle the dish with the bread crumb mixture. Continue baking uncovered until the vegetables are tender and the cheese is browned, another 10 minutes.

Roasted Beets X 3
Beet Greens, Stems and Bulb
Serves 2
 
If you wondering what the X 3 is about, this means that you are separating the 3 parts, root, stem and leaves ands cooking each to optimal flavor. Roasting beets brings out the abundant sweetness. Tender young beets may not even need peeling, but can be scrubbed to remove any rough coating.
 
3 small to medium beets, scrubbed very well, cut into 1 inch wedges
stems trimmed and sliced
leaves coarsely chopped
natural olive oil spray
Garnish:
Yogurt cheese
fresh green chopped herbs
 
Preheat the oven to 375 degrees.
Place the beets on a piece of foil spray with olive oil cooking spray, add   salt and pepper and close the foil. Place this on a baking sheet. Bake&nbsp;   for 10 minutes.
 
Unwrap add stems, spray and season and bake another 5 minutes. Add leaves repeat process and bake 7-8 minutes more.
Serve topped with yogurt cheese and herbs.
 
 
Garlicky Braised Kale with Sun-Dried Tomatoes
Serves 2
Braising softens kale, which will be a little tough and leathery if undercooked. Unfortunately, kale also loses its bright green color when properly cooked. As a variation, try using the pretty new variety of kale called cavolo nero, or Tuscan kale, in this recipe. Or use young turnip greens. You can also vary this recipe by sautéing onions or bacon with the garlic, or by adding red pepper flakes.
 
2 tablespoons extra virgin olive oil
5 cloves garlic, cut in half, smashed, and peeled
2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
7 oz. stemmed kale leaves (from about 1/2 large bunch kale), washed and cut into 1-inch ribbons
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup low-salt chicken stock (canned is ok)
1/2 teaspoon balsamic vinegar
1/2 ounce crumbled goat cheese (optional)
 
Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat.   Add the garlic and sauté, stirring, until starting to brown, 2 to 3 min. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it   well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce   to a simmer, cover and cook until the kale has softened, about 8 min. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like.
 
 
Herbed Grilled Chicken Paillards
Serves 4
 
4 boneless skinless chicken breast halves (6 to 8 ounces each), trimmed and rinsed
Kosher salt and freshly ground black pepper
Crushed Dragon chilies (1-2)
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary, flat leaf parsley and other fresh herbs
1/4 cup fresh lemon juice, plus 4 lemon wedges for serving
1/4 cup extra virgin olive oil; more for drizzling
   
Lightly wet a chicken breast with cold water and set it between two sheets of plastic wrap. Pound it into a broad, flat sheet about 1/4-inch thick (called a paillard), using a meat pounder, the side of a heavy cleaver, or a skillet. Pound the other breasts into paillards the same way and arrange them on a baking sheet.
   
Generously season each paillard on both sides with salt and pepper and a pinch or two of chile flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate the paillards for 20 minutes while you prepare the grill.
   
Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate.
   
Arrange the paillards on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side. (Use a long, wide spatula to move and turn the paillards.) Transfer the paillards to a platter or plates. Drizzle with olive oil and serve immediately with lemon wedges for squeezing.    

Rita's first set of RECIPES

We had the good fortune to meet Rita Calvert, who is a local chef and volunteer for the Chesapeake Bay Foundation.  She has volunteered to create a set of recipes especially designed for each share.  She created the first set just in time for the first share, complete with photos.  But we had some logistical trouble, so we're a bit late getting it to you.  Nonetheless, your second share will be very similar, so we still have the chance to use all the exciting recipes below. 

Clagett Farm CSA Recipes   
Spring/Summer 2006

Eat The Rainbow
Following an optimal healthy eating program, try to combine colorful foods with at least 5 colors in each meal. This is quite simple when produce is abundant. Even your garnish can be edible and bring in another vibrant color.

Each week you will find the produce from Clagett Farm CSA can be beautifully used to create different recipes that unfold into an entire meal or you can simply employ 1 or 2 recipes at a time.

Sauteed  Greens  and  Salmon
Our hail to the spring summer season brings you young collards that need only a dash of cooking for a fresh enlivened meal. Starting with the Steam Sautes method, wove added dried fruit and seeds for extra character, crunch & health..      Serves 4

Ingredients

3/4 cup garlic scallions/white and green thinly sliced
10 cups young collards, stems removed/cut into 1/2Ó ribbons
1/4 cup water
1 tablespoon olive oil
1 Dragon Chile, minced
1/4 cup dried raisins, or cranberries
sea salt and freshly ground pepper to taste
1/4 cup toasted sunflower seeds

1 pound wild salmon center cut fillet/marinated in Citrus Vinaigrette

Directions:

In a wok or saute pan, heat the water and olive oil over high heat. When boiling, add the garlic/scallions, collards and chiles. Steam Saute for about 4 minutes over high heat. Add dried fruit, chiles, salt and pepper and continue to saute for about 2 minutes more or until the water has evaporated/

If preparing salmon, wipe the same pan clean with a paper towel. Lower the heat to medium high. When hot, add the marinated salmon and sear on each side for about 4 minutes.

To Serve:
Place the greens on a serving platter with a shallow well in the center. Place the salmon in the center and sprinkle all with the sunflower seeds.

Roasted Lemon & Garlic Scallion Herb Pesto
Feed this to anyone & their eyes will light up with the complexity of a beautifully simple melange. The range is great for using this sauce. Try it on produce, seafood, poultry, meat, sandwiches, Middle Eastern foods or anything that strikes your fancy.

1/2 lemon, washed quartered.
1 cup coarsely chopped garlic scallions, white & tender green parts
1/4 cup toasted walnuts
olive oil for tossing + 2/3 cup for sauce
2 tablespoons fresh mixed herbs/oregano, or thyme, anise hyssop, rosemary

Preheat the oven to 400 degrees.
Toss the lemons and olive oil,salt and place on foil to retain the juices. Place on the top rack in your oven and roast for about 10 minutes. Add the garlic/scallions and roast all another 10 minutes.

Remove any seeds & place the entire lemon, garlic/scallions and walnuts in a food processor.
Process while slowly drizzling in the olive oil. Add the herbs and salt and pepper and process a bit more, but not totally pureeing.

Carrie's DARLIN' Popcorn
1 ear yields about 2 1/2 cups
Yes, you skip the middle man in this delectable healthy treat. children and adult children will love it because you just literally throw the corn in a natural paper bag, close and microwave. NO TRANS FATS for you!

1 ear Clagett Farm corn for popcorn, husks removed
all natural olive cooking spray
sea salt to taste
fresh chopped & dried herbs such as thyme, or rosemary or any from our farm
medium size brown paper bag

Microwave on high for 3 to 5 minutes or until most kernels are popped.

Place the popped corn in a bowl and spray with oil (this acts as your glue). Sprinkle on salt, pepper & desired herbs. You may want to repeat this process of spraying & seasoning.

Spring Herb Citrus Vinaigrette and Marinade
Makes about 1 cup

1 tablespoon minced garlic/scallions (white and tender green parts)_
1-2 Dragon chiles
1/2 teaspoon sea salt
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
3 tablespoons white wine vinegar
1 teaspoon honey
1 tablespoon chopped mixed fresh oregano, or thyme, anise hyssop, rosemary (or a combination)
1/2 cup extra virgin olive oil
1/4 teaspoon freshly ground  pepper

In a mortar and pestle (or in a food processor) mince garlic/scallions, and chiles and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices,  honey, mixed herbs, and remaining 1/4 teaspoon salt.
Add oil in a slow  stream, whisking until well blended, and whisk in pepper.

Garden Spring Salad
Serves 4

Spring is the optimal time of year for a body cleansing. Much of the more feisty slightly bitter young greens are especially beneficial along with radishes, daikon and cucumber. Use this as the base salad and add more fresh vegetables as they come in season.

2 cups young spicy greens
1 cup thinly sliced radishes or grated daikon
1 thinly sliced yellow bell pepper
4 thin asparagus, lightly steamed & sliced 2Ó lengths
1 cucumber, very thinly sliced
Citrus Vinaigrette
4 cups garden greens

Directions:
In a medium bowl mix the spicy greens, radishes,bell pepper, asparagus, cucumber, and just enough Citrus Vinaigrette to moisten. Line plates with the garden greens and top with the tossed veggie mixture serve more vinaigrette on the side.

Recipes by Lady Calvert 2006

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>

Popcorn

<p>Two days short of a year ago, Carrie wrote about what to do with the <strong>popcorn</strong> shareholders got in their share. If you want to read her informative post, click <a href="http://kolya.typepad.com/clagettfarm/2003/11/even_better_tha.html">here</a>.</p>

What do I do with this popcorn?

<p>Even better than surveys, it's popcorn time.</p> <p>Before you can pop your popcorn, you need to dry it. We tried drying a few test batches for you in a warm oven, but we've had a tough time getting the popcorn to the ideal 13% moisture level. I suspect it's a little too moist right now, and with a few hours in the oven, our popping success raised from 10% of kernels popping to 50%. But perhaps we are over-drying it, because we can't seem to improve on 50% popping success. In years past, we've recommended that you keep your popcorn in your pantry for a month or so before you pop it, which worked well for me at least. Next year, I hope to get access to a moisture meter (most corn growers keep one if they hope to store their corn in a silo). </p> <p>Until then, here are my suggestions...</p> <p>To Dry:</p> <p>1) Leave the popcorn in a paper bag--not plastic. In a month, test a few kernels. If they pop, then pop the rest and enjoy!<br />2) If you want to eat it now, you're welcome to try the same thing I did. Leave the popcorn in the oven at it's lowest setting (100-200 degrees) for an hour or two, and give it a try. </p> <p>To Pop, follow the same procedure you would for store-bought microwave or regular popcorn:</p> <p>1) Microwave: Put the loose popcorn or the whole popcorn cob in a closed paper bag in the microwave. Set it for ten minutes, then allow it to pop until the rate of popping slows down. Don't pop it for the full ten minutes or it will burn! (My microwave took about 6 minutes.) If you want to watch the kernels pop off the cob, you can leave it out of the bag.</p> <p>2) On the stove: Cover the bottom of your dutch oven or some other heavy, lidded pot with a good amount of oil (my parents used to use 1/4 cup oil and a 1/4 cup popcorn). Heat the oil until a few test kernels pop. Then add the rest of your popcorn and shake vigorously while it's popping. Again, remove it from heat when you hear the popping slow down to one pop every couple seconds. </p> <p>In general, don't season the popcorn with your butter, salt, parmesan, tamari, etc. until it's popped.</p> <p>If you have a little time and curiousity, I recommend the kid-friendly Jolly Time&nbsp; <a href="http://www.jollytime.com/kids_corner/science1.asp">Popcorn Science</a> site. They have a much better review of the science of popping corn that's interesting for kids and the young at heart.</p>