Clagett Farm Recipes~Untapped Resources
Let it Rain

Clagett Farm Recipes~ Let’s Start With Dessert!

Photos and Recipes~Rita Calvert 2007

Rita Calvert is a member of the farm and a chef.  She has offered to create recipes that make use of our share each week and post them on this weblog.  If you would like to offer any of your own, let us know!   -Carrie

Here's Rita:

Tips & Tidbits
Before we lead you to dessert we want to chat about “herb motivation”.  A friend shared the theory that he builds his meal around the fresh herb du jour. That sounds like a good old world theory to us so why not take a look to the abundant dill or few kinds of mint or many other green goodies. They are there for the pickins’ after all!

Cool Carrot Miso Sauce with Ginger over Chinese Cabbage
Serves 4-6

The sauce for this recipe is a Japanese tradition and if you have experienced it, you would drool for the recipe. It is a perfect blanket for the sprightly Chinese cabbage in this week’s harvest.

1/3 cup seasoned rice vinegar
1 cup grated carrot
2 tablespoons fresh grated ginger
1 tablespoon toasted sesame oil
2 tablespoons miso paste (white preferred)
1/4 cup water
1/4 cup canola oil
garlic chives, chopped
1 head Clagett Chinese Cabbage, cut into lengthwise wedges and lightly steamed

For the Carrot Miso Sauce
Place all ingredients except canola oil, chives and cabbage in a blender or food processor. Process until smooth while drizzling in oil. Drizzle the Carrot Miso Sauce over the cabbage wedges and serve topped with a sprinkle of garlic chives.

Spanish Braised Spinach with Chickpeas
Serves 6

In Spain this dish is a tempting and healthy standard. You can try various greens such as Swiss chard or try adding some of Clagett’s spicy greens.

3 tablespoon extra-virgin olive oil
3 slices bacon (about 2 oz.)
6 cloves garlic (3 whole and 3 chopped medium-fine)
6 slices (1/4-inch thick) baguette or crusty country bread (about 1-1/2 oz. total)
1/2 tsp. ground cumin
1/4 tsp. paprika
20 oz. fresh spinach, stemmed, washed, drained, and coarsely chopped
1 can (15-1/2 oz.) chickpeas, rinsed and drained
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar or another wine vinegar

In a large, straight-sided skillet, heat the olive oil over medium heat and add the bacon. Cook, flipping occasionally, until the bacon is golden and crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels.

Add the 3 whole cloves of garlic and the bread to the pan, and sauté until the garlic is tender and golden and the bread is deep golden brown on both sides, 4 to 5 minutes. Using tongs or a slotted spoon, transfer the whole garlic cloves and 4 of the toasts to a mortar (or a small food processor). Set aside the remaining 2 slices of toast on a paper towel.

To the same skillet, add the 3 cloves chopped garlic, the cumin, and the paprika. Cook, stirring, until fragrant and the garlic begins to brown, 15 to 30 seconds. Increase the heat to medium high and immediately begin adding the spinach in batches, stirring to wilt. When all the spinach is in the pan, add the chickpeas, 1 cup water, 1 tsp. salt, and several grinds of black pepper. Bring to a simmer.

Meanwhile, mash the bread slices and garlic in the mortar or process in the processor (don't mash the 2 reserved toast slices) with the vinegar and 1 to 2 Tbs. water until puréed. Stir the mashed bread mixture into the spinach, lower the heat to medium, and simmer until the liquid has reduced almost completely but the spinach is still moist, about 10 minutes. Crumble the bacon and stir it in. Taste and add more salt or vinegar if needed. Crumble the reserved toast over the spinach. Serve hot or warm.

Greens and Tofu with Almond Ginger Drizzle
From the book Feeding the Whole Family, by Cynthia Lair, Moon Smile Press, 1998, reprinted with permission, available from

• 3 cloves garlic, sliced
• 4-5 slices (1/8 inch thick) fresh gingerroot
• 1 cup water
• 1 tablespoon brown rice vinegar
• 1 tablespoon toasted sesame oil
• 1/3 cup tamari or shoyu (look for this in the section of your grocery store with Thai foods)
• 1 pound firm tofu
• 1-2 large bunches greens (I used kale)
• 8 ounces udon noodles (find in the section of your grocery store with Asian foods)

• 1/4 cup creamy almond butter
• 2 teaspoons maple syrup
• 2 tablespoons tamari or shoyu
• 1 tablespoon brown rice vinegar
• 1 teaspoon grated gingerroot
• 1-2 teaspoons hot pepper oil
• 1/3 cup water

• In the morning, combine all ingredients from marinade.
• Cut tofu into 1/2" slabs, then cut slabs into triangles.
• Put marinade and tofu in a glass storage container with a tight-fitting lid and refrigerate 4-8 hours.
• Heat oil in a skillet. Place marinated tofu pieces in oil and brown on both sides. Set aside and prepare greens.
• Bring 2 quarts of water and 1/2 teaspoon of salt to boil. Submerge greens. Boil for 7-10 minutes.
• Pour cooked greens into a colander in the sink. Let cook. Squeeze out excess water with your hands and chop into bite sized pieces.
• Bring a large pot of water to boil and cook udon noodles, according to package directions. While noodles are cooking, prepare sauce.
• Put all ingredients in a small pan on low heat. Using a whisk, mix ingredients until smooth and warm.
• Add extra water for desired consistency. Serve noodles with cooked greens and browned tofu on top. Drizzle sauce over all.

Strawberry Panna Cotta
Serves 6

Simple and sumptious, this is a lush dish for expanding those extra extra extra sweet Clagett strawberries this season. Cooks' note: Panna cotta can be chilled in molds, covered, up to 2 days.

Panna Cotta:
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-ounce) envelopes
1/4 cup whole milk
1/4 cup heavy cream

extra fresh berries
fresh mint leaves

Make panna cotta:
Blend strawberries, buttermilk, and sugar in a blender until very smooth. Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Whisk cream mixture into strawberry puree and pour into molds. Chill molds, covered, until firm, at least 8 hours.

To unmold:
Dip molds in a small bowl of hot water 2 or 3 seconds, then invert onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.

Make compote while panna cottas stand:
Halve strawberries lengthwise if small, or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat. Set the compote aside to macerate for 10 minutes.

Serve panna cotta topped with fresh strawberies and mint.


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