Festival Time
Clagett Farm Festival

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.


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