Clagett Farm

Subscribe to this weblog

We plan to use this weblog to post announcements, photos and other farm information periodically through the course of the season.  You can check this web site whenever you have the time and interest, or you can request that all new posts to this site be emailed to your inbox.  To do this, type in your email at the top left corner of this page, and click "Subscribe".  We do not have access to the names of people who have subscribed, so if you choose this option, it will be up to you to take your name off the list or add new emails as you prefer. 

Incidentally, some of us have had problems with the old subscription service, which inexplicably emailed us a series of old posts at random a couple of times.  If you're having that problem, you might wish to unsubscribe and then re-subscribe using the option that's here now. 

We will also offer you the option of receiving weekly emails telling you what is in your share, and what we might hope to have in your shares in the near future.  That information will not be posted here--it will be a different email subscription.  You can sign up for this weekly email by going to http://clagettfarm.org/mailman/listinfo/fromthegroundup_clagettfarm.org.  You will be asked to give your email address and a password of your choice.  If you signed up for this email last year, you will continue receiving it.  If you change your mind, you can unsubscribe from this same website.   You can also view archives of old emails, in case you want to check out what we offered in the shares last year.   

Your farmer,
Carrie

2007 Summary of Shares

Ever try to remember the name of a type of tomato that was in your share this year?  Or how many weeks we gave you potatoes?  This is the place to look.

We've created a chart that lists all of the varieties that we harvested (I did not include the ones we planted but failed in the drought).  And we've calculated how many weeks you received each crop, and the average amount you were offered of each crop over those weeks.  You can use Adobe Acrobat reader to view this file. 

Click here to download:
Record_of_2007_shares.pdf

We'll be asking you to fill out a survey, and sometimes it's hard to remember what you loved or missed back in June.  So this chart should help you remember what was in your share this year.

Hope you all had a terrific Thanksgiving!
-Carrie

(If you're having trouble with the link above, try pasting this in your web browser: http://cbf.typepad.com/clagett_farm/files/record_of_2007_shares5th_ed.pdf)

Cooking with green tomatoes

Perhaps you are one of the people that has not yet discovered the hidden values of green tomatoes.  There's no need to wait until they ripen--you can also cook with them now.  I do love the classic fried green tomatoes, but I've discovered that the green tomato can be delicious in soups, sautes and casseroles.  I often substitute green tomatoes in recipes that call for green peppers--they have a similar crunchy texture, but also add a tart, lemony flavor.

Well there's no need to take my advice--take the advice from some people that enjoy the kitchen more than the field.  One of your fellow members, Kerry, is a finalist in a green tomato recipe contest!  Check out her recipe, Green Tomato Curry, and 5 other finalists for some innovative ways you can use your green tomatoes.  Go to http://kitchen.apartmenttherapy.com/ and scroll down to one of the posts from November 9th.  You can also find more of Kerry's recipes at  www.classiccookery.blogspot.com.

Your farmer,
Carrie Vaughn

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.

Okra, Clouds and Clagett Barns

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

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

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

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

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

5 pounds fresh okra, sliced

6 medium onions, chopped

4 celery ribs, chopped

2 green bell peppers, chopped

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

4 bay leaves

1 tablespoon salt

1 tablespoon pepper

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

Apple-and-Gorgonzola Salad With Maple Dressing
Serves 6

1/4 cup maple syrup

2 tablespoons vegetable oil

2 tablespoons lime juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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

2 large sliced local apples

1/4 cup crumbled Gorgonzola cheese

2 tablespoons chopped pecans

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

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

Pasta with Braised Squash and Greens
Serves 4


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

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

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

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

Spiced Apple Carrot Cake with Goat Cheese Frosting
Serves 10

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

2 cups flour

1 1/2 cups granulated sugar

2 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 teaspoons unsweetened cocoa powder

1/8 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 cup vegetable oil

4 large eggs plus 1 egg yolk, lightly beaten

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

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

1 cup coarsely chopped walnuts, plus more for garnish

Frosting

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

8 ounces cream cheese, at room temperature

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

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

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

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

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

It's a Yummy Time at Clagett Farm

Photos and Recipes~Rita Calvert 2007

Eggplant, Potato, and Chickpea Casserole
Serves 4

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

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

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

Preheat oven to 375°.

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

Baked Stuffed Eggplant with Walnut and Roquefort
Serves 4

6 smallish eggplants, of the same size
3 cloves of garlic, chopped 
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
salt
freshly ground black pepper
1/3 cup walnuts
1/3 cup toasted fresh breadcrumbs
8 oz Roquefort or Blue cheese

For the tomato sauce
3 1/2 pounds ripe and meaty tomatoes
1/4 cup olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped 
10 small fresh basil leaves, shredded
fresh chopped oregano

Preheat the oven to 425 degrees

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

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

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

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

Brown the tops under a hot grill.

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

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

Yogurt Potatoes
Serves 4

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

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

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

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

Serve with the garnishes.

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

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

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

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

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

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

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

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

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

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

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

Preheat the oven to 350 degrees.

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

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

Old Friends~New Favorites

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

Farm Talk:

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

Summer Vegetables Brown Rice Salad

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

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

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

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

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

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

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

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

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


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

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

Folly’s Special Spuds
Makes 12 – 15 pancakes

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

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

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

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

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

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

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

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

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

Garnish pizzas with thyme sprigs and cut into wedges.

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

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

Potato and Roast Red Pepper Soup
Serves 4

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

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

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

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

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

The “Bounty” Along with New Chile Peppers

Clagett Farm Recipes~The “Bounty” Along with New Chile Peppers
Photos and Recipes~Rita Calvert 2007

Whole Wheat Penne Melange of Summer
Serves 2-3 as a main dish, 4+ as a side

This time of year everyone at Clagett is looking for ways to use up the flood of squash and eggplant.

8 ounces whole wheat penne pasta, cooked and slightly warm
a generous splash of extra-virgin olive oil
4 different colored tomatoes, cut into bite-size chunks
whole bail leaves, torn
1 clove of garlic, chopped
1 teaspoon fresh thyme leaves leaves
sea salt and freshly ground pepper

other summer additions:
fresh greens, torn
summer squash, roasted and diced
eggplant, roasted and diced
3-4 handfuls of green beans and/or yellow wax beans, lightly cooked
2/3 cup freshly crumbled feta cheese
1/4 cup chives, chopped

Place the pasta in a large bowl and drizzle with good quality olive oil and toss well. Add the tomatoes, basil, garlic, thyme, salt and pepper and any other vegetables of choice. Finally toss in the feta cheese. Arrange the pasta on a platter and sprinkle with the remaining chives.

Planked Tomato Basil Soup
Serves 4

It doesn’t get much tastier than this with the Clagett harvest. The grilling planks are a great flavor enhancer so let’s start experimenting.

1 - 15" Alder or Maple Grilling Plank, soaked
5 large plum tomatoes, halved and seeded
5 large plum tomatoes, coarsely chopped
4 large cloves garlic, unpeeled
2 tablespoons olive oil
1 large onion, finely chopped
2 bay leaves
1 teaspoon prepared horseradish
1 teaspoon coriander seeds
1 cup chicken broth
1 teaspoon sugar
2 tablespoon unsalted butter
1/4 cup fresh basil, chopped
Fresh basil leaves to garnish
Fresh Parmesan cheese

Preheat grill to 350 degrees. Place soaked plank on grates, close lid, and allow to heat for 3 minutes. Flip plank, place tomato halves and garlic cloves on hot plank, and grill, with lid closed, for 10 minutes or until tomatoes and garlic are soft. Garlic may cook faster than tomatoes. Remove from grill and set aside to cool. Squeeze roasted garlic from skin and peel planked tomatoes.

In a large sauce pan heat olive oil, add onion, and cook over moderate heat until soft, but do not brown (about 10 minutes). Add garlic, bay leaves, horseradish, and coriander cook about one minute. Add chopped tomatoes, stock, and sugar. Cover and cook until tomatoes are soft, about 10 minutes. Puree soup with butter and smoked tomatoes, working in batches. Strain soup into a clean saucepan. Reheat and stir in basil, salt, and pepper to taste. Serve in bowls and garnish with fresh basil and cheese.

Ratatouille
It just makes sense to give at least one Ratatouille reminder each season. This one includes potatoes which are extra special this season.

1 large eggplant, washed and cut into 1 inch cubes
2-3 zucchini, washed and cut into 1/4 inch slices
2 large onions, sliced
2 medium potatoes, washed, peeled and cubed
1 medium bell pepper, washed, cleaned and chopped
2 1/2 cups, chopped tomatoes
2 cloves of garlic, minced
olive oil
Herbs to taste (we use basil and oregano)
Salt and Pepper

Place eggplant, zucchini, onions and peppers into a Dutch oven. Drizzle liberally with olive oil.
Add remaining ingredients and mix thoroughly.
Bake 1 to 1 1/2 hours at 325 degrees, stirring occasionally.
Remove from oven and allow to cool. Serve chilled or reheat if desired.

Oriental Vegetable Kebabs with Peanut Dressing
by The Vegetarian Society
Serves 4

Cook these veggie kebabs on the barbecue or under the grill. If you're short on time use teriyaki sauce instead of the marinade and ready-made satay sauce in place of the dressing.

1 red pepper, cubed
1 yellow pepper, cubed
12 cherry tomatoes
4 salad onions topped, tailed and cut into 2 inch lengths
2 baby eggplant, cut into chunks
oil, for grilling
4 kebab skewers
basmati rice, to serve

For the marinade:
2-3 tablespoon soy sauce
1 garlic clove, crushed
1 teaspoon honey
pinch of ground ginger
salt and freshly ground black pepper to taste

For the dressing:
1 tablespoon groundnut or sunflower oil
1 shallot, finely chopped
½ tsp hot chilli powder
1 garlic clove, crushed
1 tablespoon dark brown sugar
4 ounces unsalted roasted peanuts, ground
2/3 cup coconut milk
½ lemon, juice only

Mix all the vegetables together in a bowl. Combine the marinade ingredients and pour over the vegetables, making sure the vegetables are evenly coated. Cover and leave for 2 hours, stirring occasionally.

Make the dressing:
Heat the oil in a small pan and fry the shallot until starting to brown. Add the chile powder and cook for 1 minute. Stir in the 2 tbsp of the marinade from the vegetables,the garlic, sugar and ground peanuts. Stir well.
Add the coconut milk a little at a time. Bring to the boil and simmer gently for 2 minutes. Stir in the lemon juice and season to taste.
Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.
Gently re-heat the peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing.

Chile Pepper Talk

Ancho/Poblano Pepper
...just a bit spicy
The poblano pepper is key to the cuisine of Mexico, used numerous ways including in sauces, stews and also has a large enough interior to stuff. The poblano pepper is a medium sized pepper with a mild to medium heat level which makes it fantastic for use in the kitchen.It actually goes by 3 names: Poblano (fresh) and Ancho or Mulato (dried).
This is the pepper to begin cooking with simply because it is very flavorful without as much heat as a serrano, chipotle or jalapeno.  Try fillings based on cheese,  black beans, fresh steamed
white corn kernels, or a picadillo. The poblano holds up well under grilling, which enhances its velvety, rich taste.

Aunt Chilada's Margarita Shrimp
Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona

2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sautéed in butter

Sauté onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander. Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.

Stuffed Poblanos

Make a mixture of 2 parts grated sharp cheddar cheese, ~1 part raisins, coarsely chopped and `1 part slivered almonds. Cut generous caps off the stem end of poblano peppers, remove core, seeds and ribs, leaving peppers whole. Fill peppers with the cheese mixture and reattach "lids" with toothpicks. Broil or grill, turning to char all sides. Makes a great light dinner with a salad and maybe some rice. (If you cook them under a broiler, line the pan with foil for easier clean-up.)

Grilled Poblano Frittata
Serves 4

"This frittata is a good dish to make at home because, unlike the restaurant variety, you can vary the amount of vegetables on it. So be creative.

3 poblano peppers
3 tomatoes
1 small onion, minced
2 teaspoons lime juice
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
salt and pepper to taste
3 (6 inch) corn tortillas
1 tablespoon olive oil
7 eggs, lightly beaten
1 cup shredded Monterey Jack cheese

Preheat the oven to 350 degrees F (175 degrees C).

Make the Salsa:
Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.

Make the chips:
Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.

Make the frittata:
Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath. When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.

Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.

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.

A Run on Tomatoes and Basil

Clagett Farm Recipes~A Run on Tomatoes and Basil
Photos and Recipes~Rita Calvert 2007

Farm Recipe Talk
Sometimes I like to explore what other farms are producing and cooking up around the country. It can be inspirational to see what our farm buddies may be doing with their tomatoes on the other side of the country. So you will find a smattering of different viewpoints.

Creamy Polenta with Fresh Tomato Sauce and Local Goat Cheese
-developed for The Chesapeake Bay Foundation’s Locally Grown Lunch
Serves 8

Polenta never tastes this good naked or that means without all of the butter, cream and cheese the resaurants normally add. This polenta is so light, so fluffy, so creamy, it should be a dessert. To serve this dish to a crowd, it can be layered and baked as a casserole or for smaller portions, build individual plates. (Polenta recipe from the Wall St. Journal).

4 cups water
salt to taste
1 cup medium-grain yellow polenta
4 tablespoons butter
1 cup cream cheese
Fresh Tomato Sauce
1/2 cup crumbled goat cheese

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

Finish by stirring in the cream cheese and salt to taste.

If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff.

Fresh Tomato Sauce
1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
2 garlic cloves, peeled and minced
3 tablespoons olive oil
1/4 cup chopped fresh basil
1/2 teaspoon salt, or to taste
black pepper, to taste

In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly.
Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.

To Assemble:

Preheat the oven to 400 degrees.

Grease the bottom of a 8 x 8 baking dish. Spread the polenta evenly to make a 2-inch thick layer. Spread with a nice layer of tomato sauce and sprinkle evenly with goat cheese. Bake for 20-25 minutes or until cheese has melted.

Breakfast Tomatoes

Broil halved or sliced tomatoes under the broiler (sprinkle with garlic and olive oil if you like) until they are pleasantly browned. Serve with eggs or just eat on a piece of toast. A great way to get a vegetable serving into your first meal of the day.

Tomatoes in Spicy Yogurt Sauce
Serves 4 to 6

The tomatoes are warmed, not fully cooked, in the sauce, leaving their softly solid texture intact. Serve them alongside broiled, grilled, or steamed fish and be sure to have plenty of rice to soak up the sauce.

8 ripe but firm tomatoes (about 2 pounds. total)

1 teaspoon vegetable oil

2 teaspoons cumin seeds

1 teaspoon brown mustard seeds

2 tablespoons butter, cut into small pieces

1/4 teaspoon turmeric

1/4 teaspoon cayenne

6 cloves garlic, minced

2 serrano chiles, seeded and finely chopped

1 teaspoon salt

1 cup plain whole milk yogurt

garnish cilantro sprigs

Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot. Put tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water. Drain tomatoes and pat dry. Core and peel tomatoes (leave them whole). Set aside.

In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low. Add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro and serve warm, with plenty of sauce.

Tomato Conserve
Yield: 8 eight oz. jars
Keep this on hand in your pantry for summer freshness year ‘round.

18 cups tomatoes, cut in chunks

3 teaspoons ginger

6 cups sugar

3 lemons (thinly sliced)

In a large Dutch oven cook tomatoes 45 minutes. Add sugar, lemon and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

Julia’s Gringa Sopa
Serves 6-8

This is a direct recipe from the female half of the team for Marquita Farm in central California
"Sopa" is what we know as ‘spanish rice' here in the US. The traditional Mexican sopa you see here in Watsonville is barely pink, usually made with just a couple of tablespoons of tomato paste, rice, oil, and "knorr swisa", or powdered chicken bouillon. I like to make my own version of sopa, with more tomatoes and no bouillon. Here's my recipe:

2 cups tomatoes, peeled, seeded, quartered and then pureed in the blender. (I've been known to leave the seeds and skins on....)
3 tablespoons cooking oil
3 medium/large cipolline or other onions, chopped
2 cloves garlic, chopped
1 teaspoon salt
2 cups raw rice
2 3/4 cups boiling water

Cook the onion in the oil in a large Dutch oven with a lid that fits well until it's soft but not too brown. Add garlic and rice, cook another couple of minutes. Add tomatoes and salt, stir well, then add the water and cover and cook, covered, over low heat for 20 or so minutes.

Tomates Concassées
As the French term for chopped, seeded, and peeled tomatoes this dish is perfect to top grilled seafood, poultry or meat. Go ahead and use it to top pasta, rice or potatoes.

3 pounds ripe tomatoes, any color

1 pound onions

3 garlic cloves

some olive oil

1 bunch of basil

juice from one large or two small lemons

salt and pepper to taste

Bring a saucepan of water to boil. Make a 1-3 inch shallow slit in the bottom of each tomato. Lower the tomatoes, 2 or 3 at a time, depending on their size, into the boiling saucepan of water. They should only bathe for *5* seconds, no longer. Remove to a plate, rinse in cool water if you like. When all the tomatoes are done, remove peels and seeds, and roughly chop. (if you aren't the French perfectionist, skip the seed removal.)
Peel and chop onions and garlic. Saute the onions in a little oil over a medium heat in a wide largish soup pan for a few minutes, then add the garlic. Take care not to burn either. Remove from heat when both are soft and won't be raw and crunchy in the sauce.
Wash and chop basil, then mix it with the cooled onion mixture, and the tomatoes. Season with salt and pepper to taste.

Greek Salad Sanwich
Serves 4

As a salad, this recipe can be a sandwich filling or use it to stuff a vegetable such as zucchini or bell peppers.


12 ounces small tomatoes, cored, halved, thinly sliced

6 cups arugula, spinach leaves or other small greens, stems trimmed

1 1/2 cups thinly sliced cucumber

1 cup crumbled feta cheese (about 4 ounces)

1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)

16 large fresh basil leaves, thinly sliced
1 tablespoon fresh oregano leaves, chopped

1/4 cup olive oil

5 teaspoons fresh lemon juice

1 large garlic clove, minced

(4) 5- to 6-inch-diameter pita bread rounds, toasted

Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and herbs in large bowl.Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.

Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

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.

We Think the Tractor's Sexy!

Clagett Farm Recipes~ We Think the Tractor's Sexy!
Photos and Recipes~Rita Calvert 2007

Farm Talk
...just couldn't resist that darlin' tractor who works so hard! (Have you heard the song?)

Don't forget to check out same time LAST YEAR for some great (and different) recipes on the same harvest from 2006.

Rockfish with Fresh Tomato Relish
Serves 4

4 rockfish fillets (6 ounces each)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large chopped tomato
1/3 cup sliced pimento-stuffed olives
2 tablespoons chopped fresh basil
1 tablespoon drained capers
Prepare grill or heat oven to 450 degrees F. Tear 4 large sheets of aluminum foil. Put each fillet on one half of each sheet. Brush 1 tablespoon of the olive oil and the lemon juice evenly over fillets; sprinkle with salt and pepper. Fold half the foil over each fish fillet to make 4 rectangular packets. Fold the remaining 3 edges over several times to seal.

For relish, mix together the remaining 1 tablespoon olive oil, tomatoes, olives, basil and capers; set aside.

Place packets on grill over medium –hot coals or on a baking sheet in the oven. Grill, covered, or bake 6 to 10 minutes, or until fish is opaque in center. Carefully open packets; transfer to plates and top with relish.

Raw Tomato & Herb Salad Dressing
Yield: about 2/3 cup

1 ripe medium tomato
1/4 cup extra virgin olive oil
1 teaspoon fresh tarragon
1 tablespoon fresh basil
1 tablespoon lemon juice
1/4 teaspoon salt
Dash of cayenne pepper
In a blender, mix these ingredients until smooth and creamy.

Pasta with Zucchini, Lemon, Pine Nuts, and Herbs
Serves 4

Although penne is called for here, feel free to choose your favorite.

1/2 cup mixed fresh herbs: Italian parsley, marjoram, basil, chervil, hyssop, oregano, lemon thyme and others. (No tarragon for this dish) 
1 lemon, zested FIRST and then squeezed for the juice
6 tablespoons virgin olive oil 
5 tablespoons pine nuts 
1/c cup cluster onions or scallions, thinly sliced then roughly chopped 
4 teaspoons tiny capers, rinsed in water 
3 tomatoes, cut into narrow strips
8 ounces small, firm green or golden zucchini
1 pound penne pasta 
salt and pepper 
freshly grated Parmesan

Slice the zucchini diagonally into pieces about the same thickness as the pasta (matchstick size, 1/8" or so). Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold.

Choose your fresh herbs from those suggested. Pull the leaves off the stems and chop them, but not too finely. Include any flowers, such as the purple flowers of the basil or pink thyme blossoms.

Heat 2 tablespoons olive oil in a small pan and add the pine nuts. Cook them until they begin to color; then add the onions or scallions. Cook the two together over medium low heat until the the pine nuts are brown. Transfer them to a wide bowl and add the rest of the oil, the capers, lemon peel, tomatoes and herbs. Season with salt, freshly ground black pepper and 1/2 teaspoon or so lemon juice to taste.

Add salt to the boiling water, drop in the zucchini and cook it about 1 minute. Scoop it out, drain and add it to the bowl with the other ingredients. Next, cook the pasta, scoop it out and add it to the bowl as well. Toss with a pair of tongs, so that the pasta is coated with the oil and herbs. Serve with the cheese.

Thyme-Braised Zucchini in Creme Fraiche 
Serves 4
Braising zucchini brings out their subtle, delicate flavor.

4 tablespoons unsalted butter
4 medium zucchini, about 1-1/4 lbs., trimmed and thinly sliced Salt and freshly ground black pepper Zest of one lemon and juice of ½ lemon
2 tablespoons finely minced fresh thyme
3/4 cup crème fraîche or sour cream

Melt butter over low heat in skillet. Add zucchini, salt, pepper, lemon juice and thyme. Cover skillet and braise over low heat for 6-8 minutes, or until just tender. Uncover skillet. Gently fold in crème fraîche and just heat through. Adjust seasoning and serve at once.

Clagett Exotic Okra
Serves 4

This makes use of many of the items for the current harvest. If you don’t consume it all at 1st seating it is absolutely delish the next day as a salad. Notice a mortar and pestle is used.

1 teaspoon coriander seeds, toasted until fragrant, then ground in a mortar and pestle
2 tablespoons canola oil
1 pound young tender okra, trimmed of stem
1/2 cup cluster onions (finely sliced)
2 medium tomatoes (chopped)
1/2 teaspoon dill seed
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Salt to taste

Put oil in a medium skillet and heat over medium high. When hot add the okra, onions and tomatoes. 
Saute until okra is tender-about 4-6 minutes. Lower heat and add the remaining ingredients. Toss just briefly-Do not cook long as you want the ginger and garlic to remain fiesty! Serve immediately.

Jazar wa Kusa (Zucchini and Carrots, a recipe from Egypt)
adapted from Mediterranean Vegetables by Clifford Wright 

2 large fat carrots, sliced diagonally about 1/4 inch thick (you can substitute baby carrots if your family haven’t already eaten them up as snacks) 
2 zucchini, ends trimmed, sliced diagonally about 1/4 inch thick 
1 teaspoon freshly ground cumin seeds 
salt and pepper to taste 
2 tablespoons olive oil

Preheat oven to 425 degrees.

In a large bowl, toss the carrots and zucchini together with the cumin and seaon with S & P. 

Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot.

Curried Roasted Okra
Serves 6

1 pound fresh okra
curry powder of choice

Slice okra into half inch pieces.
place curry powder (or some other spice mixture you like) in a bowl stir okra pieces around until they are well dusted

Grease a shallow roasting pan and place prepared okra on it. Roast okra until tender and a little crisp.

Pickled Okra

5 pounds okra
8 cups vinegar
1 cup water
1/2 cup kosher salt
8 cloves garlic
8 or more dried or fresh chiles
lots of dill seed

Wash okra, leaving top cam and removing excess stem. Combine vinegar, waterand kosher salt. Bring to a boil. Drop okra into boiling mixture (and chilesif you're using fresh chiles) and bring to a rolling boil. Place in hot, pint-sized sterilized jars. Add one clove of garlic and, if you're using
dried instead of fresh chiles, one or more dried hot chiles (depending on how hot you want them) and the dill seed to each jar. Seal while hot. Let stand 8 - 10 weeks before serving.
 
 
Layered Baked Okra
Serves 2 generously

This dish doubles well using a 9x13 casserole dish, or can be make in smaller amounts in individual ramekins.

butter
3/4 lb large okra, cut into 1/2" thick slices
1 large ripe tomato, peeled, cored, seeded and coarsely chopped
1 small onion, very thinly sliced
1/2 to whole jalapeno pepper (personal taste) seeded and minced
4 slices bacon, diced and fried until not quite crisp, drained
Salt and pepper to taste
1 tsp chopped fresh sage or 1/2 tsp dried
Splash (scant 3 oz) dry white wine
1/4 cup grated Local Monterey Jack, colby, or mild cheddar cheese
 
Preheat oven to 350. Generously butter a small casserole dish (9x9 is about right)
Layer half the okra in the casserole. Top with half the tomatoes and then half the onions. Sprinkle with half the jalapenos and top with half the bacon. Season vegetables well with salt, pepper and half the age. Repeat the layers, then pour the wine over all.
 
Cover the casserole with foil and bake until tender about 30 - 40 minutes.

Remove the foil and spread the cheese over the vegetable. Bake, uncovered, until cheese is melted and bubbling, about 10 minutes longer. Let stand a
few minutes before serving.
 

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.

Mid Summer Upon Us

Requested Locally Grown Lunch @ the Chesapeake Bay Foundation
Farm Pizzette

1 sheet puff pastry (freezer department-Pepperidge Farm makes the most wellknown)
4 ounces local Goat cheese (Firefly Farms has a fabulous one)
1/2 cup ricotta cheese
2 cloves garlic, minced
Thinly sliced summer squash and multi colored tomatoes
assorted chopped fresh herbs

Preheat the oven to 375 degrees.

Unfold the puff pastry and place it on a sheet pan. Mix the goat cheese, ricotta and garlic and spread over the puff pastry. Spread the vegetables over the top.

Bake the pizzette untilo the vegetables are soft and browned. Sprinkle with the fresh hers just before serving

Roasted Vegetable Panzanella
Serves 6-8

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil
preparation
Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Exotic Jade Soup
Serves 4 to 6
4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock (canned or homemade)
1 1/2 tablespoons grated fresh gingerroot
1 1/2 cups thinly sliced carrot rounds
1 1/2 cups thinly sliced leeks or onions
6 lightly packed cups chopped exotic spring greens (dandelion, watercress, sorrel, lamb's-quarter, or purslane, to name a few); for better flavor, use at least two or three kinds of greens
2 cups sliced Clagett summer squash

1 cake soft or silken tofu, cut into 1/2-inch cubes 
Soy sauce to taste
Minced scallions or chives 
Sesame oil
Place the mushrooms in a heatproof bowl, cover with the boiling water, and set aside for 10 minutes.
Heat the stock and add the gingerroot, carrots, and leeks or onion. Simmer for 5 minutes, then add the greens and cook for 5 to 10 minutes, until the vegetables are tender but still somewhat firm.
Drain the mushrooms and add their soaking liquid to the soup. Thinly slice the mushroom caps and add them to the soup along with the tofu. Heat for 5 minutes. Add soy sauce to taste.
Garnish each serving with scallions or chives and a few drops of sesame oil.

Chenopodium album: also called lamb's quarters, white goosefoot, fat hen. This is a common weed that is one of those marvelous wild plants that's completely edible, delicious and nutritious. Use it where you would spinach, raw or cooked.
It can be eaten raw in salads, pasta salads on sandwiches or use in soups or stir-fry. Steam it like spinach and serve like a side dish or put in an omelet or lasagna. It is quite versatile as a garnish and the mild flavor blends well with other vegetables.
Lamb's-quarters Spread
Makes 2 1/2 cups
adapted From THE WILD VEGETARIAN COOKBOOK
Lamb's-quarters greens are better than spinach, a close relative, both for flavor and nutrition. And it contributes greatly to the flavor of this spread. Serve it with slices of cucumber, raw fresh turnip, carrots, snopeas or beans and of course...crackers & bread items
2 cloves garlic, peeled
1 small red or white onion, peeled
2 cups lamb's-quarters leaves
1 ripe avocado, peeled and pitted (I didn’t have one so I used 1/3 cup olive oil)
1/2 cup toasted nuts (I used almonds, the original called for 1 cup walnuts)
1/3 cup pitted kalamta olives (the original called for: One 6-ounce jar low-sodium pitted olives, drained)
3 tablespoons hedge mustard leaves or seed pods(I left this out)
2 tablespoons mellow (light-colored) miso
1 tablespoon chili paste or 1 teaspoon cayenne pepper, or to taste
Chop the garlic in a food processor or by hand.Add the oni