Watermelon,Pumpkin and squash
Fall at Clagett Farm

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.


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keith Hudson

The recipes sound good and tempting to try

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