A Grand Time for Eggplant
Saturday Harvest Festival

Fall at Clagett Farm

Folks,

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.

GINGER SWEET POTATO SALAD
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
Dressing:
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

Sauce:
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.

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