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Clagett Farm Festival

photos by Roshani Kothari and Fred Delventhal, text by Kathleen Davis

About 125 friends and family attended the annual Fall Festival at the Clagett Farm on Saturday, October 21, 2006. Revelers were treated to lots of activities including hayrides, pumpkin painting, corn holing, a silent auction, and a potluck lunch. Music was provided by The Clagett Farm String Band. And of course, regular CSA shareholders picked up their weekly share of vegetables and the CSA made its regular donation of vegetables to a local charity.


Carrie Vaughn welcomed everyone to the Festival and invited all to share in the potluck lunch and hot apple cider.

The Clagett Farm String Band gave its first performance at the Festival and delighted the crowd with toe tapping bluegrass and old time music. Band members are Craig Highfield (mandolin), Bart Merrick (bass), Rick Truett (hollow bodied electric guitar), and John Shields (rhythm guitar). Phyllis Saroff sat in with the band on 5-string banjo.

Susan Sanders, a CSA member, donated many jars of homemade jam, marmalade, chutney, and relish from Clagett Farm vegetables.

The silent auction raised seven hundred dollars, which is much more than any previous year.  That extra income helps us give away more food.  Friends generously donated many beautiful items for the auction including a hand painted silk scarf, a tea time basket of homemade goods, a soy candle, hand crocheted scarves, a painting of the Farm, theatre tickets, and framed photographs of the Farm. Special services for nurturing the mind-body connection - health counseling and yoga classes -were also donated for the auction.

The Festival was a big hit with kids. Pumpkin painting was particularly popular. The hayrides around the Farm were lots of fun. The kids also had a great time riding the bikes around the barns, making scarecrows, and playing ‘corn holing’ with Kenji.

A new woodland trail on the Farm was walked for the first time during the Festival.

Rita Calvert was on hand with her exhibit, “Working Food and Farmscapes”, and free samples of delicious Lady Calvert’s Chesapeake Popcorn. Rita also had some extra treats of chips, salsa, and guacamole from Chipolte’s Restaurant.

An informal poll of the merry makers at the Festival indicated that EVERYONE was having fun. The poll results also provided the following information:

Favorite activities on the Farm: (listed in order of popularity)

  •   Strawberry picking
  •   Playing in the sand tires
  •   Talking to the cows
  •   Chasing butterflies
  •   Picking flowers
  •   Harvesting basil
  •   Weeding

Favorite vegetable, herb, or fruit: (listed in order of popularity)

  •   Strawberries (especially in June)
  •   Tomatoes
  •   Kale
  •   Sweet potatoes
  •   Kohlrabi
  •   Watermelons
  •   Hot peppers
  •   Okra
  •   Zucchini
  •   Basil 

The Fall Festival 2006 was a fine day at the Clagett Farm – dear friends, sunny skies, lots of fun. A good time was had by all.

Bitter Sweet

Clagett Farm CSA Recipes
Fall 2006

Recipes from “Cook For Life Balance” by Rita Calvert

Bitter Sweet

We sailed through the Clagett Harvest Fest in brilliant sunshine and a mild breeze (although the Education Barn with all of the food, auction and goodies was a touch chilly). The CSA pick up was thoughtfully moved down the hill to be a splendid visual for the festival.

Many of us mentioned with sadness --the last few harvests in the weeks remaining. Of course conversation then segued to wonder what Carrie & buddies do all winter?

so joyfully we continued to gather our fresh garlic, winter squashes and a new crop of fall greens including bok choy, that fabulous arugulas and spicy mix. Life couldn’t be healthier!!

Bok Choy
Many of us may recognize bok choy as a vegetable with white-greenish stalks and large leaves. It is better known in Thai cooking as pak choi, but can be called white cabbage or mustard cabbage. The stalks are crunchy but not stringy and it’s an easy vegetable to cook – either in a stir-fry or simply blanching and eating in a salad or as a snack.

Many Thai recipes also call for coconut milk. Keep in mind that this is quite different from the liquid that comes directly from the center of the coconut. The milk is made by extracting juices from the white flesh and is much richer in flavor.

This is such a delicious blend for a light salad. Try it either with the traditional chilies (very spicy) or with red bells (very mild).

Pak Choi (Bok Choy) with Lime Dressing

2 tablespoons cooking oil
3 fresh hot chilies – (or red bell pepper slivers)
4 garlic cloves – sliced thinly
6 green onions, sliced on the diagonal (separate white and green parts)
2 pak choi, thinly sliced
1 tablespoon crushed peanuts
2 tablespoons lime juice
2 tablespoons fish sauce
1 cup coconut milk

To prepare the dressing, mix lime juice and fish sauce. Slowly blend in coconut milk with a whisk.

Heat a wok with just a touch of oil and stir-fry the chilies first and then the garlic. Use a skillet as an alternative. Next, cook the green onions: 3 minutes for the white parts and an additional 1 minute for the green.

Fill a large pot with water, salt, and bring to a boil. Add the pak choi, stir for about 10 seconds, remove, and drain.

Place the pak choi in a large serving bowl and toss with the dressing. Top with chile/garlic mixture and peanuts. Can be served hot or cold and prepared in individual bowls after blending the dressing and the pak choi.

Winter Squash~A Variety of Health-Promoting Nutrients

Winter squash, unlike its summer equivalent, can be harvested very late into the fall, has a longer storage potential, and still provides an outstanding variety of conventional nutrients. Winter squash emerged from our food ranking system as an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, winter squash emerged as a a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid. How does this amazing array of nutrients support our health?

One of the most abundant nutrients in winter squash, beta-carotene, has been shown to have very powerful antioxidant and anti-inflammatory properties. Beta-carotene is able to prevent the oxidation of cholesterol in the body. Since oxidized cholesterol is the type that builds up in blood vessel walls and contributes to the risk of heart attack and stroke, getting extra beta-carotene in the diet may help to prevent the progression of atherosclerosis.

It may also protect against diabetic heart disease and may be useful for preventing other complications caused by free-radicals often seen in long-term diabetes. Additionally, intake of foods such as winter squash that are rich in carotenoids may be beneficial to blood sugar regulation.

Butternut Squash Pizzas with Rosemary
Makes (2) 8-inch pizzas

Just imagining a picture of this and you’ll savor the flavor, sniff the aromas and begin to drool. If you can’t imagine a pizza without some tomato sauce...add it to your heart’s desire.

1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
sea salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package ready made pizza dough
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese

Preheat oven to 400 degrees.

Place sliced onion and squash in a roasting pan. Sprinkle with salt, pepper, and 2 tablespoons of the olive oil; toss to coat.

Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; Toss in the rosemary, set aside.

Increase oven temperature to 450 degrees. On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Ricotta Stuffed Squash
Serves 8

As a meal in itself this dish is hardy, colorful and satisfying.

2 medium butternut squash, baked until tender squash
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
6 ounces fresh arugula (or spicy Clagett mix)
2 eggs
2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
sea salt & freshly ground black pepper
2 teaspoons mixed clagett fresh chopped herbs
1 (26 ounce) jar spaghetti sauce

Preheat oven to 375 degrees.

cut the squash in half andscoop out the seeds.

In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and arugula cook 3 minutes. Add the garlic.

In a medium mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, herbs and arugula mixture. Fill the squash halves with this mixture, and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells

Bake for 20 minutes.

Serve with warm tomato sauce.

Winter Squash & Baked Turkey Tenderloin
Serves 2–3

Hearty and savory, this easy-to-make casserole features turkey tenderloin and winter squash covered with a cheese and bread crumb topping. Serve this comforting cool weather dish with a salad of baby lettuce leaves and sliced cucumbers.

1/4 cup bread crumbs
1/4 cup grated Parmesan or Romano cheese
11/2 TB extra virgin olive oil, divided
1/2 tablespoon butter
1 small yellow onion, cut in half and thinly sliced
1 medium stalk celery, sliced
3/4 lb turkey tenderloin, cubed into bite-size pieces
2 teaspoons fresh thyme
*2 cloves minced garlic
sea salt and ground pepper, to taste
2 cups winter squash such as Kabocha (leave the skin on) or Butternut (remove skin), cubed into bite-size pieces

Preheat oven to 375°.

In a small bowl, mix together bread crumbs, cheese, and one tablespoon of the olive oil. Set aside.

In an oven-proof skillet, heat remaining half tablespoon of olive oil and the butter over medium heat. Sauté the onion and celery for 5 minutes. Add turkey, thyme, garlic, salt and pepper, cooking until the turkey browns. Add the squash and continue to cook for a few more minutes. Sprinkle with bread crumb mixture. Cover the dish and transfer to the hot oven. Bake the casserole for 15–20 minutes or until turkey is completely cooked and squash is tender.

Festival Time

We forgot to mention what time to come to the festival today.
    It's noon until 4pm.
The auction is shaping up to have some great goodies, so be sure to be here before it ends at 2pm.  Lunch is pot luck, so any dish or beverage is welcome.  We have garlic prepping and planting, games, pumpkin painting, hayrides, and an afternoon hike.  Dress to get dirty if you're willing.  Otherwise, just relax and enjoy yourself in the barn.  See you soon!

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.

Pict0028 (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!

Pict0030 (a glimpse of the new trail)

Saturday Harvest Festival

It's almost here

and we want you to be part of the fun!!

This Saturday, October 21st, 2006

The Clagett Farm Fall Harvest Festival

Share a meal with old and new friends  (bring your favorite dish for the Pot-Luck Lunch)

Explore the farm on foot or by hay wagon

Support FGU by purchasing beautiful handmade items and delicious foods at the Silent Auction (all money goes to getting fresh vegetables to the community)

Enjoy music from a live band


It's all at your farm - this Saturday..... Hope to see you!!

Fall at Clagett Farm


The Harvest Festival is upon us--Saturday October 21!! Let's have a grand old get together! See you there!

Clagett Farm CSA Recipes
Fall 2006

Recipes from “Cook For Life Balance” by Rita Calvert

Gratin of Sweet Potatoes     
by Dan Barber, Chef Owner and Creative Director of Blue Hill Restaurant

If this recipe seems average to you, just feel honored that you can simple prepare a dish that folks will pay a fortune for. Hailing from the Rockefeller Stone Barns Project in West Chester County, NY it’s a recipe that emulates the fall harvest. Dan is as concerned about his food as a scientist and his recipe is laid out in the professional style.

Gratin of Sweet Potatoes

butter 2 ounces
granny smith apples 1 lbs (peeled, cored and sliced 1/4 thick)
sweet potatoes 1 1/2 lbs (cut into rounds)
salt 1 tablespoon
cinnamon 1/2 teaspoon
white pepper several turns on a mill
grated nutmeg a big pinch
cream 1/2 cup
milk 1/2 cup
panko or fresh bread crumbs 1/2 cup

preheat oven to 375

In a non stick pan, melt butter and saute apples until caramel colored.
put the potatoes in a bowl and season with salt, cinnamon and pepper and nutmeg.
Pour over the cream and milk and mix well
Butter a deep dish (10 inches or so) and alternate layers of potatoes and apples, starting at the bottom with potatoes.
cover with aluminum foil and bake for 1 hour

turn heat to 500. Sprinkle bread crumbs and return gratin to oven until bread crumbs are brown.

Serves 6-8

If you like, add some julienne slices of turkey or ham for a complete meal.

3 pounds sweet potatoes or yams
1 cup of chopped celery
1 bunch scallions (with part of the green tops),thinly sliced
2/3 cup of raisins
2/3 cup pecans, lightly toasted and coarsely chopped
1/2 cup canola oil
1/4 cup mango chutney
grated rind of one lemon
2 tablespoons lemon juice
1/2 teaspoon. salt
freshly ground black pepper

Boil the sweet potatoes or yams (in their skins) for 15 minutes or until just tender when pierced with a paring knife. When the potatoes are cool, peel them and cut them into 1/2 inch cubes. In a large bowl, whisk together all the dressing ingredients. Add the celery, scallions and raisins. Gently fold in the potatoes and pecans. If you are planning to hold the salad for any length of time in the refrigerator, reserve the pecans and fold them in at the last minute.

Simple Pumpkin Bread
1 large or 2 small loaves

2 cups mashed/pureed pumpkin or winter squash

Mix and make a well in the center:

3 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups sugar

Add to the center along with the pumpkin and stir just until all is mixed in:

1 cup oil
4 eggs
2/3 cup water

Then if you like: chocolate chips

Pour into 1 large and 2 small oiled bread pans (or muffin tins). Bake at 350 for one hour. (Or less for muffins.)

Pumpkin Ice Cream

2 cups cooked & mashed pumpkin
1/2 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ginger
1/2 cup maple syrup
1 cup milk
2 cups whipping cream

Mix ingredients, COOL, and pour into Ice Cream Maker.

Southwestern Salmon & Black Beans
Serves 4

We would never have thought to combine salmon with black beans before. However, the blending of flavors of the sweetness of salmon, richness of black beans and zestiness of the topping is a wonderful combination. This recipe is a healthier way to enjoy Southwestern flavors without excess fat from lard and cheese. And it can be made easily, giving you a great way to enjoy the nutritional benefits of salmon.

1 1⁄2 lb salmon cut into 4 pieces, skin and bones removed
1 small onion minced
1 small red bell pepper diced 1/4 inch
4 medium cloves garlic pressed
1⁄2 cup + 1 TBS chicken or vegetable broth
15oz can black beans, drained
11⁄2 tablespoons red chili powder
about 2 cups shredded romaine lettuce, outer leaves discarded
1 medium avocado cut into cubes

2 tablespoons fresh cilantro chopped
1 tablespoon fresh mint chopped
1 tablespoon fresh basil chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped pumpkin seeds
salt and pepper to taste

Season salmon with a little salt and pepper. Set aside while you chop and sauté vegetables.

Heat 1 TBS broth in a stainless steel 10-12 inch skillet. Healthy Sauté onion, bell pepper and garlic in broth over medium heat for about 5 minutes stirring frequently.

Add 1⁄2 cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.

While beans are cooking preheat broiler on high. Place a metal skillet large enough for salmon under the heat to get hot. This takes about 10 minutes.

Mix together in a bowl cilantro, mint, basil, lemon juice, olive oil, pumpkin seeds, salt and pepper.

Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. This is usually the upper part of the oven or broiler. Broil salmon for about 3-4 minutes for medium doneness. This is our Quick Broil cooking method. Serve salmon, beans and lettuce together on a plate. Top salmon and lettuce with cilantro topping.

Vegetarian Pepper Stir Fry
Serves 4

This recipe we created gives you a delicious, and easy way of receiving the many health benefits of vegetables in your meal in just 20 minutes. Our Healthy Stir-Fry cooking method makes it even healthier by not using heated oils. Feel free to add other vegetables you may have on hand to this dish if you have the time.

1 medium onion cut in half and sliced medium thick
1 tablespoon vegetable broth
4 medium cloves garlic, pressed
2 tablespoon minced fresh ginger
2-3 red bell peppers cut into 1⁄2 inch pieces
1 cup sliced fresh shiitake mushrooms, (remove stems)
2 cups sliced green cabbage
5 oz extra firm tofu cut into 1⁄2 inch cubes
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds
salt and white pepper to taste

Prepare ingredients to stir-fry.
Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.

Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.

Add cabbage, and rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.

A Grand Time for Eggplant

Clagett Farm CSA Recipes
Fall 2006

Recipes from “Cook For Life Balance” by Rita Calvert

A Grand Time for Eggplant
Here is a recipe I concocted while inspired from the bountiful harvest of many different scopes of Clagett eggplant

Roasted Eggplant Ragu and Tapenade
Makes about 3 cups

This dish can be served warm or at room temperature and employed for many purposes. As an hors d’oeuvre, it marries well with a salty cheese such as goat cheese, Manchego or Feta. It is a perfect accompaniment to lamb, poultry or sausages. Try it topping potatoes, noodles or rice or simply dip-in with some crisp bread.

3 cups sliced eggplant rounds (no need to peel)
1 large sweet onion, cut in chunks
olive oil for drizzling
1/2 cup diced dried apricots, plumped in 1/4 cup dry wine or sherry
1/4 cup pitted Kalamata olives, diced
1 teaspoon fresh oregano, chopped
2 cloves garlic, minced

Preheat the oven to 425 degrees. Place the eggplant and onion on heavy foil and toss with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing once during roasting time.

Chop the vegetables to 1/4 inch size pieces and place in a serving bowl. Add the apricots, olives, oregano and garlic and toss. Serve immediately or store refrigerated for up to 1 week.

Pumpkin and Winter Squash
Informal Squash Soup

Cook some chopped onions (1/2 cup or more and a bit of chopped
garlic too if you like) in olive oil or butter in a large soup pan. Then
add squash purée (6 cups?) and vegetable or chicken stock. I then use
my immersible blender to pureé the whole thing, right in the pan. Add
salt and pepper and that's a simple soup. Wonderful additions include:
fried sage leaves, chopped parsley, sliced mushrooms (fresh
or dried, added at the sauté-the-onion stage, if using dried, add the
water they were plumped up with too.), sherry, white wine, other
cooked vegetable bits, and so on.

CRESPOLINI DI ZUCCA (Winter Squash Crepes )
recipe by Janet Vanderhoof
Makes 6 crepes

Filling: 2 c. squash puree (butternut or delicata)
1/2 c. toasted walnuts, chopped (Toast in a 350 degree oven for 5
1/2 c. shredded parmesan

Mix together.

Make a French crepe recipe:
I use 1/2 whole wheat flour. Cook the crepes
in a large, buttered, non-stick skillet. Fill and fold each crepe
wedge-style. ( Put about 1/3 cup of the filling on one quarter of the
crepe. Fold in half and then in half again.) Keep warm in the oven.

Melt 1/4 c. butter. When it foams, add 4 fresh sage leaves per crepe.
Crisp the leaves in the butter. Remove from heat before they burn.

Sprinkle each crepe with parmesan cheese and pour the sage butter over.This amount of filling and sauce makes 6 crepes. 2 crepes is a very
generous serving.

I first had these at Café Mare in Santa Cruz. The waiter described the
method and I figured the amounts. Delicious.

Shepherds Garden Cookbook by Shepherd and Raboff

1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup butter, at room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin or winter squash
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger

1 cup sifted confectioners' sugar
2 tsp. grated orange zest
3 to 4 tbsp. orange juice

Preheat oven to 350°F. Grease a 10x15-inch baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground
ginger, nutmeg, and allspice. Set aside.

In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating
well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for
15 to 18 minutes or until cake pulls away from sides of pan.

Combine confectioners' sugar with orange zest. Add orange juice gradually to confectioners' sugar, adding just enough to give the
proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day
to let flavors blend before serving. Makes 4 dozen.

Note: Any winter squash can be substituted for the pumpkin. Julia used lemon zest and lemon juice instead of orange and it was perfect.

Watermelon,Pumpkin and squash

Clagett Farm CSA Recipes
Fall 2006

Recipes from “Cook For Life Balance” by Rita Calvert

Watermelon/Health News

Watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.

Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.

Mediterranean Watermelon Salad
A bit of feta cheese adds a Greek touch!

6 cups torn mixed salad greens
3 cups cubed seeded watermelon
1/2 cup sliced onion
1/3 cup crumbled feta cheese
1/2 cup watermelon vinaigrette
cracked black pepper

2 tablespoons currant jelly
1/4 cup pureed watermelon*
2 tablespoons white wine vinegar
1/4 teaspoon garlic pepper
1 teaspoon vegetable oil

In large bowl, mix all ingredients except vinaigrette and pepper. Just before serving, toss salad mixture with vinaigrette. Garnish with pepper.

A sweet-sour dressing tastes great on fruit or green salads! In small saucepan, heat jelly just until melted; cool. Add remaining ingredients; stir until well blended. Store in refrigerator; shake well before using. Makes about 1/2 cup.
*In blender, process chunks of seeded watermelon until pureed

5 Minute Watermelon Frappe
Serves 2
A great alternative to watermelon slices.

4 cups cold watermelon chunks
2 tablespoons fresh lime juice
8 mint leaves

Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.

Add the lime & mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.

Strain into a bowl with a pouring lip. Pour into goblets, garnish with a sprig of mint and enjoy!

Maple Citrus Watermelon Glazed Chicken
Makes 2 cups

Watermelon Glaze
2 cups watermelon puree
Juice from 3 fresh lemons
1 tablespoon lemon zest
1⁄2 cup maple syrup
1/2 teaspoon cinnamon

Simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick
Keep warm.

Serves 8
Skinless boneless chicken breast splits
2 cups pineapple juice
1⁄2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic

Place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.

Caribbean Watermelon Salsa
Makes about 4 cups

2 cups chopped seeded watermelon
1 cup chopped fresh pineapple
1 cup chopped onion
1⁄4 cup chopped fresh cilantro
1⁄4 cup orange juice
1 tablespoon chopped jalapeno pepper or jerk seasoning (or to taste)

In a large bowl combine ingredients; mix well. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.

Minced Pork and Watermelon Lettuce Wraps
Easy Wraps You Can Do At Home
Serves 4 - 8.

1 pound lean ground pork
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 teaspoon soy sauce
1 cup fresh chopped scallions
1 cup Hoisin sauce
1 cup toasted pine nuts
1 cup minced seedless watermelon
8 large Bibb (or iceberg) lettuce leaves

In a heavy, non-stick skillet over high heat brown the pork until well done. Reduce heat to medium and add the garlic, ginger and soy sauce to the pan. Stir for a few minutes and then add the scallions. Remove from heat and add the Hoisin sauce and pine nuts. Stir to mix well. Fold in the watermelon. Divide among the lettuce leaves, wrap and serve immediately.

Old Fashioned Watermelon Pickle

2 quarts prepared watermelon rind
Pickling lime
1 quart white or cider vinegar
5 cups sugar
1 tablespoon pickling spice
1 tablespoon cloves
1 tablespoon whole allspice
1 large cinnamon stick, broken into pieces

Prepare rind by removing green outer rind and red flesh; cut into 1-inch pieces. Combine pickling lime and water in a ratio of 2 tablespoons lime to each quart water and pour over prepared watermelon rind. Make enough to cover all the rind. Soak at least 8 hours, but preferably overnight, stirring the mixture from time to time during the soaking. Drain off lime water. Rinse rind carefully under running water several times to remove all of the lime. Drain rind pieces on a kitchen towel.

Make a syrup of vinegar, 1 cup water and sugar in a large stainless steel or enamel saucepan. Tie spices together in cheesecloth or muslin and add to the syrup. Simmer mixture until all sugar is dissolved. Taste carefully (it is quite hot) and add more sugar or vinegar to taste. Add watermelon rind and boil until transparent and syrup is thick. Remove spice bag.

Put rind and syrup into hot jars, seal and process in boiling water bath for 15 minutes.

Winter Squash~Pumpkin Prep

I put cut up pieces (large ones) already seeded into my crock pot for 2 or so hours on high. When a fork can easily pierce the squash/pumpkin pieces, I remove it and scrape the flesh into my food processor and whirl a bit. Then I freeze in 1 and 2 cup increments. Soup and pie are obvious and delicious choices, I also put 1 cup of this puree into nearly every batch of muffins, waffles, cookies, pancakes, biscuits etc. that I make. I just take an existing recipe and add my cup of squash puree. It nearly always works, and my kids are none the wiser.

A Few Quick Serving Ideas:

Top puréed cooked winter squash with cinnamon and maple syrup

Steam cubes of winter squash and then dress with olive oil, tamari, ginger and pumpkin seeds

Top "strings" of spaghetti squash with pasta sauce

Add cubes of winter squash to your favorite vegetable soup recipe

Curried Mushroom & Squash Soup
Moosewood Cookbook by Molly Katzen

At least one and one-half hours to prepare & simmer 4-5 servings
2 medium butternut or acorn squash
2-1/2 cups water or stock
1 c. orange juice
2 Tbl. butter
1/2 c. chopped onion
1 medium clove crushed garlic
6 oz. mushrooms, sliced1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp dry mustard
1 tsp salt (or to taste)
a few dashes cayenne
optional: fresh lemon juice
garnishes: chopped, toasted, almonds yogurt

Split the squash lengthwise and bake face-down in a 375s oven on an oiled tray, 30 minutes or until quite soft. Cook and scoop out the insides. You'll need about 3 cups worth. Put it in the blender with the water or stock and puree until smooth. Combine in a kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Saute until the onion is very soft. (You may need to add a little water if it sticks). Add mushrooms, cover and cook 10 minutes.

Add the saute to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. Since this is a fairly sweet soup, you may want to spruce it up with some fresh lemon juice.

Serve topped with yogurt and chopped, toasted almonds. Note: this soup need not be served immediately. Simmer a while, and the flavors can mature.

Spaghetti Squash & Shrimp Salad
6-8 servings

Dressing (Nuoc Mam)
4 cloves garlic
2 small red chilies or 1 1⁄2 Tbsp.Vietnamese chili-garlic sauce
1 C. warm water
2 Tbsp sugar
3 Tbsp lime juice (about 1 large lime)
1⁄2 C. fish sauce
1 medium Spaghetti squash (4 –– 4.5 lb) yields about 9-10 cups cooked squash.
1 cup loosely packed Thai/Holy Basil OR Mint
1 1⁄2 lb. Medium sized shrimp

To make the dressing, cut chilies into small rings. Place chilies, garlic and sugar into a mortar and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the warm water, lime juice and fish sauce. Stir to dissolve. Set the dressing aside.

Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands. Let it cool.

While the squash is cooking, boil the shrimp in lightly salted water. Drain and rinse in some cold water. Peel and butterfly them after they cooled. Add to Squash.

Chop the basil coarsely and add to squash. Mix until the shrimp and basil are evenly distributed.

Mix dressing into squash mixture right before serving. There is more dressing here and is needed for a 4 lb. squash. Mix in only as much dressing as needed to your desired taste. The remaining dressing can be used as a condiment for dipping meat, seafood, and vegetables or for drizzling on plain rice. The dressing will keep up to two weeks in the refrigerator.

Mix cooked spaghetti squash with a little egg and flour. Add fresh minced ginger, white pepper and sliced green onions (but no salt). Fry like a potato pancake and serve with soy sauce. Yum!

Cook Spaghetti Squash by cutting in half and cooking like a pumpkin or butternut squash in the oven until it can be easily pierced by a fork. Gently scoop out sqush 'noodles' and serve hot with red sauce or cooled like a noodle salad with your favorite dressing.

Saute garlic and butter until the garlic is soft. Cut the squash in half and steam the squash until tender. Then separate from the shell by running a fork along the length of the squash to get spaghetti-like strands. Add to the pan and toss to coat with butter and garlic. Add fresh diced tomatoes and torn fresh basil, cook for a minute or two and add salt and pepper to taste.