We had the good fortune to meet Rita Calvert, who is a local chef and volunteer for the Chesapeake Bay Foundation. She has volunteered to create a set of recipes especially designed for each share. She created the first set just in time for the first share, complete with photos. But we had some logistical trouble, so we're a bit late getting it to you. Nonetheless, your second share will be very similar, so we still have the chance to use all the exciting recipes below.
Clagett Farm CSA Recipes
Eat The Rainbow
Following an optimal healthy eating program, try to combine colorful foods with at least 5 colors in each meal. This is quite simple when produce is abundant. Even your garnish can be edible and bring in another vibrant color.
Each week you will find the produce from Clagett Farm CSA can be beautifully used to create different recipes that unfold into an entire meal or you can simply employ 1 or 2 recipes at a time.
Sauteed Greens and Salmon
Our hail to the spring summer season brings you young collards that need only a dash of cooking for a fresh enlivened meal. Starting with the Steam Sautes method, wove added dried fruit and seeds for extra character, crunch & health.. Serves 4
3/4 cup garlic scallions/white and green thinly sliced
10 cups young collards, stems removed/cut into 1/2Ó ribbons
1/4 cup water
1 tablespoon olive oil
1 Dragon Chile, minced
1/4 cup dried raisins, or cranberries
sea salt and freshly ground pepper to taste
1/4 cup toasted sunflower seeds
1 pound wild salmon center cut fillet/marinated in Citrus Vinaigrette
In a wok or saute pan, heat the water and olive oil over high heat. When boiling, add the garlic/scallions, collards and chiles. Steam Saute for about 4 minutes over high heat. Add dried fruit, chiles, salt and pepper and continue to saute for about 2 minutes more or until the water has evaporated/
If preparing salmon, wipe the same pan clean with a paper towel. Lower the heat to medium high. When hot, add the marinated salmon and sear on each side for about 4 minutes.
Place the greens on a serving platter with a shallow well in the center. Place the salmon in the center and sprinkle all with the sunflower seeds.
Roasted Lemon & Garlic Scallion Herb Pesto
Feed this to anyone & their eyes will light up with the complexity of a beautifully simple melange. The range is great for using this sauce. Try it on produce, seafood, poultry, meat, sandwiches, Middle Eastern foods or anything that strikes your fancy.
1/2 lemon, washed quartered.
1 cup coarsely chopped garlic scallions, white & tender green parts
1/4 cup toasted walnuts
olive oil for tossing + 2/3 cup for sauce
2 tablespoons fresh mixed herbs/oregano, or thyme, anise hyssop, rosemary
Preheat the oven to 400 degrees.
Toss the lemons and olive oil,salt and place on foil to retain the juices. Place on the top rack in your oven and roast for about 10 minutes. Add the garlic/scallions and roast all another 10 minutes.
Remove any seeds & place the entire lemon, garlic/scallions and walnuts in a food processor.
Process while slowly drizzling in the olive oil. Add the herbs and salt and pepper and process a bit more, but not totally pureeing.
Carrie's DARLIN' Popcorn
1 ear yields about 2 1/2 cups
Yes, you skip the middle man in this delectable healthy treat. children and adult children will love it because you just literally throw the corn in a natural paper bag, close and microwave. NO TRANS FATS for you!
1 ear Clagett Farm corn for popcorn, husks removed
all natural olive cooking spray
sea salt to taste
fresh chopped & dried herbs such as thyme, or rosemary or any from our farm
medium size brown paper bag
Microwave on high for 3 to 5 minutes or until most kernels are popped.
Place the popped corn in a bowl and spray with oil (this acts as your glue). Sprinkle on salt, pepper & desired herbs. You may want to repeat this process of spraying & seasoning.
Spring Herb Citrus Vinaigrette and Marinade
Makes about 1 cup
1 tablespoon minced garlic/scallions (white and tender green parts)_
1-2 Dragon chiles
1/2 teaspoon sea salt
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
3 tablespoons white wine vinegar
1 teaspoon honey
1 tablespoon chopped mixed fresh oregano, or thyme, anise hyssop, rosemary (or a combination)
1/2 cup extra virgin olive oil
1/4 teaspoon freshly ground pepper
In a mortar and pestle (or in a food processor) mince garlic/scallions, and chiles and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, honey, mixed herbs, and remaining 1/4 teaspoon salt.
Add oil in a slow stream, whisking until well blended, and whisk in pepper.
Garden Spring Salad
Spring is the optimal time of year for a body cleansing. Much of the more feisty slightly bitter young greens are especially beneficial along with radishes, daikon and cucumber. Use this as the base salad and add more fresh vegetables as they come in season.
2 cups young spicy greens
1 cup thinly sliced radishes or grated daikon
1 thinly sliced yellow bell pepper
4 thin asparagus, lightly steamed & sliced 2Ó lengths
1 cucumber, very thinly sliced
4 cups garden greens
In a medium bowl mix the spicy greens, radishes,bell pepper, asparagus, cucumber, and just enough Citrus Vinaigrette to moisten. Line plates with the garden greens and top with the tossed veggie mixture serve more vinaigrette on the side.
Recipes by Lady Calvert 2006