Eastern wild turkeys
Code Red Harvesting

Squash Attitudes

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

Grilled Vegetable Tart
Serves 8

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

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

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

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

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

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

To serve, cut into wedges.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

“Getaway” Zucchini, Cranberry and Walnut Cake
Serves 16

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

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

Lemon Icing

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

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

Recipes from “Cook For Life Balance” by Rita Calvert

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