Clagett Farm

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.

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.

Clagett Farm Recipes~Burst of Spring Pickins’ 2007

by Rita Calvert, a chef and worksharer at Clagett Farm

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

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

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

Chesapeake Spring Salad
Serves 4

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

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

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

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

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


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

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

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

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

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



Farm and Sea Salad
Serves 4

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

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

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

Enchiladas with Greens

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

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

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

Spring Greens & Herb Risotto
Serves 2

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

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

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

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

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

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

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

Photos and Recipes~Rita Calvert 2007

Inaugural Hike this Saturday

Your Clagett Farm Educators have cleared a new hiking trail on the east side of the farm! Come join us for an inaugural hike after you've enjoyed lunch and music and silently bidding for auction items. This trail will take you to a set of woods that has been rarely explored in the past.

(Cindy at the trailhead, currently marked by the sweet gum tree)

We'll hike around 3 pm, leaving from the big barn.

New trails need new names--if you have any suggestions, please send them to Craig and Cindy!

(a glimpse of the new trail)

Clagett Education Program: Back in the Wagon Again

Fall is officially here on Clagett Farm, and with the kids being back in school, that means that the Clagett Education Program is in full swing with another season! Our educators, Craig and Cindy, have been busy with students of all ages from area schools, teaching them about the Bay, the farm, and the environment.

We work with most school groups only once a year, but there are some classes we have the privilege of working with throughout the school year. One such group is Anne Hodges' First Grade class from St. Martin's in the Field in Severna Park. Once a month Anne's students meet with Craig and Cindy, as some of our youngest Bay stewards out there!

The first meeting with these young first graders was in early September on their school grounds. The students enthusiastically learned about the importance of trees as habitat and began to observe them closely for similarities and differences, learning to identify some. We finished off the morning with crayon leaf rubbings that the students put on display in their classroom just in time for Parents' Night.

We are all looking forward to our next meeting in October when we take the students down to the Severn River!

What about the weblog changes?

A while ago I wrote that "very soon" the look of this weblog will change because it will be moved to the Chesapeake Bay Foundation system. Well, changes have been made but the process is not yet complete. It may take a few days or it may take a few weeks.

Weblog changes

Very soon there will changes in this weblog. Clagett Farm Notes will become one of the blogs of the Chesapeake Bay Foundation (CBF). I don't know whether the name will stay the same, but the look of the weblog will be quite different. It will have a slicker and more professional design than the one created by us, amateurs. At this point our main concern is with those of you who keep up with our weblog via feeds or email updates. I hope that everything will go smoothly, but if after the switch you stop receiving our posts, please check the weblog itself for any new information that we may have on the subject.

Updates via email

<p>We just started using a new free service called <strong>RssFwd</strong>. I suspect that many of you will find it convenient. By subscribing for email updates through RssFwd, within a few hours of any new <strong>Clagett Farm Notes </strong>post you will get an email with the contents of the post. If interested, click on the small RssFwd icon on the left upper corner of this weblog (right below the picture). </p> <p>As most of you know, we used to carry Bloglet for similar reasons, but after a while Bloglet became very unreliable and then it simply stopped working for us. I assume that most of those who were subscribed to Bloglet would choose to subscribe to RssFwd, which, from I what I have seen so far, seems to be a superior service.</p>