Photos and Recipes~Rita Calvert 2007
So the message this week appears to be don’t discredit the stems and leaves! Again big time health benefits and/or essence for stock.
Overheard at the farm while picking a few strawberries:
A “new to Clagett” young couple are grateful to be part of the CSA team. They missed out 2006 season and got on the waiting list for 2007. Now happily eating lush flavorful produce, they wonder why Clagett can’t just grow more!! Farmer Carrie, maybe folks need to understand all that you handle and the complex system to expand growing areas!
In the directions below we use the steam saute technique. The water should cover the bottom of the pan up to about 1-inch.
1 tablespoon Asian toasted sesame oil
1 inch fresh water
8 ounces baby carrots
3 baby white turnips scrubbed with leaves and stems coarsely chopped
sea salt and freshly ground pepper
fresh thyme leaves, chopped
In a medium skillet, place the oil and water and heat until boiling on high. When boiling, add the carrots, turnips, leaves, stems and cover with a lid. Continue steaming until tender when pierced with a fork. Time will vary with the size of your pan but generally after 4-6 minutes. Remove vegetables (you can display them separately or mixed) and sprinkle with salt, pepper and fresh thyme.
Steak and Lettuce Wraps
Our sprightly spring lettuce replaces a tortilla or rice pancake in this casual fare.
1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
4 radishes, thinly sliced
1/4 cup thinly sliced garlic scallions
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Boston or Bibb lettuce, leaves separated
Preheat grill to medium-high. Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
Combine the sliced steak, cucumber, radish, garlic scallions, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a 'wrap.'
Grated Carrot and Black Olive Salad
from Simplicity from a Monastery Kitchen by Brother Victor-Antoine d’Avila-Latourrette
5 large carrots, sliced julienne style
1 tablespoon chopped parsley
2 green onions or 1 shallot, thinly sliced
15 medium whole black olives, pitted
4 tablespoons good olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
sea salt and pepper to taste
Place the julienned carrots in a big deep bowl. Add the parsley, shallots, and black olives. Mix well.
In a separate bowl, place the olive oil, vinegar, mustard, salt and pepper, and mix thoroughly
with a fork until a smooth sauce is achieved. Pour the sauce over the carrot mixture and mix the ingredients well. Refrigerate the salad and
keep cold until ready to serve.
Carrot Yogurt Soup
We’re making everything with those Clagett sweet baby carrots so this recipe is adapted from Sunset's Make-Ahead Cookbook
2 tablespoon cooking oil
2 large garlic scallions chopped (should be cut in half, cleaned and then white and light green parts chopped. The dark green parts can be tossed or used to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium or 1 pound baby carrots, scrubbed and sliced
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts
Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced (15 to 20 minutes).
Blend with immersion blender, food processor or regular blender with 3/4 cup of the yogurt until pureed. Season to taste with S and P and cayenne (use sparingly!). Let cool; cover and refrigerate for up to 1 day or freeze for up for 4 months.) Thaw overnight or defrost in microwave.
To serve: Serve at room temperature or hot. Garnish with peanuts, yogurt, and if you like carrot curls you can make by using a vegetable peeler and 'peeling' long carrot curls from a carrot. Put these curls in a small bowl of ice water to help them stay curly and crunchy before you serve them in the soup.
Toasted Anise Strips
These lovely bar cookies are actually a style biscotti (meaning twice baked). You can also add chopped lavendar leaves and any herb with a lemon essence. The cookies are great with the Chilled Strawberry Soup.
1/4 cup butter (no substitutes), softened
1 cup sugar
1 tablespoon anise extract
1 tablespoon freshly chopped anise hyssop
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter onto a greased baking sheet, forming an 11-in. x 5-in. rectangle. Repeat with remaining batter on a second baking sheet. Bake at 350 degrees F for 15 minutes. Remove from baking sheets; cut into 1-in. slices. Place with cut side down on baking sheets. Bake 15 minutes longer or until lightly browned. Cool on wire racks.
Chilled Strawberry Soup
This recipe is “just in case” you get too many strawberries although Clagett’s this year are so sweet they don’t last long enough for soup!
1 tablespoon cornstarch
2 cups very cold water
2½ cups fresh strawberries (save a few to use as a garnish)
2 tablespoons sugar
Juice and zest of one lime
1 cup unsweetened apple juice
½ cup nonfat vanilla yogurt
Mix cornstarch with 1 cup of the cold water. In a saucepan, combine blueberries, cornstarch mixture, remaining water, sugar, lime juice and zest, and apple juice. Cook over low heat for about 12 minutes, stirring occasionally to prevent scorching. Allow mixture to cool for 30 minutes. Mix in a blender or food processor until smooth. Chill well, at least one hour, then pour soup into bowls. Swirl a dollop of yogurt into each bowl. Garnish with berries, and serve.