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Mid Summer Upon Us

Requested Locally Grown Lunch @ the Chesapeake Bay Foundation
Farm Pizzette

1 sheet puff pastry (freezer department-Pepperidge Farm makes the most wellknown)
4 ounces local Goat cheese (Firefly Farms has a fabulous one)
1/2 cup ricotta cheese
2 cloves garlic, minced
Thinly sliced summer squash and multi colored tomatoes
assorted chopped fresh herbs

Preheat the oven to 375 degrees.

Unfold the puff pastry and place it on a sheet pan. Mix the goat cheese, ricotta and garlic and spread over the puff pastry. Spread the vegetables over the top.

Bake the pizzette untilo the vegetables are soft and browned. Sprinkle with the fresh hers just before serving

Roasted Vegetable Panzanella
Serves 6-8

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil
Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Exotic Jade Soup
Serves 4 to 6
4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock (canned or homemade)
1 1/2 tablespoons grated fresh gingerroot
1 1/2 cups thinly sliced carrot rounds
1 1/2 cups thinly sliced leeks or onions
6 lightly packed cups chopped exotic spring greens (dandelion, watercress, sorrel, lamb's-quarter, or purslane, to name a few); for better flavor, use at least two or three kinds of greens
2 cups sliced Clagett summer squash

1 cake soft or silken tofu, cut into 1/2-inch cubes 
Soy sauce to taste
Minced scallions or chives 
Sesame oil
Place the mushrooms in a heatproof bowl, cover with the boiling water, and set aside for 10 minutes.
Heat the stock and add the gingerroot, carrots, and leeks or onion. Simmer for 5 minutes, then add the greens and cook for 5 to 10 minutes, until the vegetables are tender but still somewhat firm.
Drain the mushrooms and add their soaking liquid to the soup. Thinly slice the mushroom caps and add them to the soup along with the tofu. Heat for 5 minutes. Add soy sauce to taste.
Garnish each serving with scallions or chives and a few drops of sesame oil.

Chenopodium album: also called lamb's quarters, white goosefoot, fat hen. This is a common weed that is one of those marvelous wild plants that's completely edible, delicious and nutritious. Use it where you would spinach, raw or cooked.
It can be eaten raw in salads, pasta salads on sandwiches or use in soups or stir-fry. Steam it like spinach and serve like a side dish or put in an omelet or lasagna. It is quite versatile as a garnish and the mild flavor blends well with other vegetables.
Lamb's-quarters Spread
Makes 2 1/2 cups
Lamb's-quarters greens are better than spinach, a close relative, both for flavor and nutrition. And it contributes greatly to the flavor of this spread. Serve it with slices of cucumber, raw fresh turnip, carrots, snopeas or beans and of course...crackers & bread items
2 cloves garlic, peeled
1 small red or white onion, peeled
2 cups lamb's-quarters leaves
1 ripe avocado, peeled and pitted (I didn’t have one so I used 1/3 cup olive oil)
1/2 cup toasted nuts (I used almonds, the original called for 1 cup walnuts)
1/3 cup pitted kalamta olives (the original called for: One 6-ounce jar low-sodium pitted olives, drained)
3 tablespoons hedge mustard leaves or seed pods(I left this out)
2 tablespoons mellow (light-colored) miso
1 tablespoon chili paste or 1 teaspoon cayenne pepper, or to taste
Chop the garlic in a food processor or by hand.Add the onion and chop.
Add the remaining ingredients and process or chop until finely chopped but not pureed.
Lamb's-quarters Spread will keep, tightly covered, in the refrigerator for 5 to 7 days.

3 tablespoons butter
2 or 3 med. size onion slices
3 tablespoons flour
1 1/2 tsp. salt
Few grains pepper
3 cups milk
About 2 c. cooked, young lambs quarters, chopped lightly and cooking liquid
Cook up onions in butter til wilted, add flour and cook up til mixture browns a bit. Add S & P. Cook for a few minutes over medium heat. Add milk and lambs quarters. Then heat gently and eat 'chunky' or whirl with an immersion blender or in a food processor. Simple and yummy. If you don't want to use 3 Cups milk, you can use vegetable or chicken broth and a potato or two.
Lamb's Quarter Quiche
1 9" unbaked pie crust
1/2 t Salt
4 c Young lambs quarter leaves -cut up
3 Eggs
1 3/4 c Milk
1/4 c Chopped onion
2 cups Grated Natural Swiss-cheese (8 oz)
2 tablespoons butter
1 tablespoon flour
Partially bake pie crust at 450 degrees for 5-7 min. or until light brown. Reduce heat to 325 degrees. Cook onion and leaves until tender and limp. Stir in flour and salt. Beat together eggs and milk; add vegetables. Sprinkle cheese in pie shell; pour in eggs. Bake 40-45 min. or until knife comes out clean when its inserted off center. Let stand 10 min. before serving.
Steamed Lambsquarters
I found this:
Tribal Affiliation : German-American White Folk
Orgin of Recipe : Offered by Carla J. Striegel... who learned this from learned through an urge to live simply and organically.
Type of Dish : Contemporary & Traditional
* Water
* Olive Oil
* As much Lamb's Quarter (Chenopodium species) as you'd like to eat.(a large, double handful makes a nice side serving per person)
* Fresh Minced Garlic
* Bragg
Lamb's Quarter is a common, non-native weed in waste places. If you are lucky, it grows in your garden. Although this recipe is really not too exciting for someone already familiar with this excellent green, I couldn't help but share it with those who have never tried it. It is my absolute favorite vegetable.
Gather any of the tender leaves and stalk--I prefer to let some keep growing in my garden and keep its tender shoots well trimmed. It is also nice to use the small plants that you have just weeded from around your "garden plants".
Steam these greens for several minutes (less than ten minutes, because you do not want them mushy).
Remove the greens from the steamer and place onto serving dish.
Pour a dash of olive oil onto each serving.
Top with minced fresh garlic and a bit of Bragg's.
Voila, you have the best meal this world could offer!
Note: Lamb's Quarter is a very common "weed" that is extremely nutritious. The seeds are also edible. To learn more about the plant, look in almost any book about wild edibles.

Requested Locally Grown Lunch @ the Chesapeake Bay Foundation
Farm Pizzette

1 sheet puff pastry (freezer department-Pepperidge Farm makes the most known
4 ounces local Goat cheese (Firefly Farms has a fabulous one)
1/2 cup ricotta cheese
2 cloves garlic, minced
Thinly sliced summer squash and multi colored tomatoes
assorted chopped fresh herbs

Preheat the oven to 375 degrees.

Unfold the puff pastry and place it on a sheet pan. Mix the goat cheese, ricotta and garlic and spread over the puff pastry. Spread the vegetables over the top.

Bake the pizzette untilo the vegetables are soft and browned. Sprinkle with the fresh hers just before serving.

Kid-Friendly Spinach and Kale Turnovers

We’ve often found says the founding guru from Vanns Spices that those sweeter spices-nutmeg, cinnamon will make vegetables more palatable for the little tykes. As with most recipes for spinach or kale, Swiss chard can be used as well...and a chopped garlic scape can be used in place of a garlic clove.
2 teaspoons olive oil 
1 cup chopped onion 
1 garlic clove 
3 cups chopped kale (about 1 small bunch) 
6 ounces or so spinach, stems removed and chopped 
1/2 teaspoon black pepper 
1/4 teaspoon salt 
1/8 teaspoon ground nutmeg 
3/4 cup (3 ounces) crumbled feta cheese 
1 11.3-ounce can refrigerated dinner roll dough (such as Pillsbury) or whole wheat pizza dough 
Cooking spray 
2 1/2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375 degrees F. Heat olive oil in a large skilled over medium-high heat. Add onion, sauté 10 minutes or until tender and lightly browned. Add garlic, sauté 2 minutes. Add kale and spinach, sauté 8 minutes or until kale is tender. Stir in pepper, salt and nutmeg. Remove from heat, cool slightly and stir in feta.
Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving 1/2 inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge, crimp edges of dough with fingers to form a rim.
Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with spray and sprinkle each turnover with about 1 teaspoon cheese. Bake at 375 degrees F. for 18 minutes or until golden brow

Refreshing and delicate this is a recipe which uses the purest of ingredients. Look for the explanation of agave at the end of the recipe. Use can trade it for honey.
2 cups raw milk (or pasteurized whole milk)
2 cups. heavy cream
1 cup Agasweet lavender agave syrup
1 teaspoon. dried lavender
7 egg whites*
¾ cup peach puree (optional)

Combine milk and heavy cream in medium saucepan with dried lavender; bring to a boil, then allow to steep for 15 minutes. Strain and return milk and cream and bring back to a boil.

Whisk together egg whites with agave syrup, then pour ½ in the milk/cream mixture in a slow, steady stream, whisking all the while.

Combine egg mixture with milk/cream in saucean over low heat and continue whisking until the custard thickens—this will take a bit longer with the egg whites. If you have a thermometer, note that the custard will be sufficiently cooked and set at 85º Celsius.4. Remove custard from heat, strain into another bowl and cool down in an ice bath.

 When the custard is cooled, it can be spun in the ice-cream machine according to the manufacturer’s instructions, but it’s best to hold the custard overnight in the refrigerator before spinning so that the components can meld together.

Before storing the ice cream, fold in the peach puree to create a “ripple” effect, then eat immediately or allow to set up in the freezer for at least two hours.
This ice cream can be stored for up to a week, although it’s best when eaten within two days of spinning.

* egg whites create a lighter-tasting product, with the same body as a custard-based ice cream
What is Agave Nectar?
Agave Nectar is a natural caloric sweetener with the lowest glicemic index obtained from the Agave plant that can be used to sweeten any type of beverage or food. Agave Nectar comes from the Agave Plants. The plants are in the same family as the Blue Agave, from which tequila is made.
Agave Nectar as a Sweetener
Only recently has it come in use as a sweetener. It has a low glycemic level and is a delicious and safe alternative to table sugar. Unlike the crystalline form of fructose, which is refined primarily from corn, Agave Nectar is sweet in its natural form.
This nectar does not contain processing chemicals. Even better, because it is sweeter than table sugar, less is needed in your recipes and meals. It can be most useful for people who are diabetic, have insulin resistance (Type II, non-insulin dependant) or are simply watching their carbohydrate intake.

Making Kale a Kitchen Friend

Clagett Farm Recipes~ Making Kale a Kitchen Friend
Photos and Recipes~Rita Calvert 2007

The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.

Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts that have gained recent widespread attention due to their health promoting, sulfur-containing phytonutrients. It is easy to grow and can grow in colder temperatures where a light frost will produce especially sweet kale leaves.

Kale + Foraging At The Farm
Serves 4-6

So now you’re informed on the kale front, but have you spent time getting to know some of the wild bounty growing at Clagett? Last week some gals introduced me to Lamb’s Quarters which just took hold near the kids’ pizza garden. (Ask Carrie). This green is good cooked or raw and when the leaves are tossed in a salad they have a nice nutty flavor.

2 teaspoons toasted sesame oil
1 cup water
1 pound kale, tough stems removed then cut into 1-inch wide ribbons
6 garlic scapes, thinly sliced (I use the bud at the top plus the stem)
2 cups loosely packed lamb’s quarters leaves (from the “foraging field”)
1 tablespoon freshly grated ginger root
2 cloves garlic, minced
dash cayenne
splash soy sauce or tamari (to your liking)
fresh cilantro leaves

Place the sesame oil and water in a large skillet, bring to a boil steam the kale for 5 minutes, covered (of course). Add the garlic scapes, lamb’s quarters and steam 2 more minutes. Stir in the ginger root, garlic, cayenne and soy sauce.

Below are a slew of recipes for kale and collards to play with and keep in your files.

2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to
boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.
Serves 4.
Per serving: calories, 204; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 1 mg.
Bon Appétit
February 1999
Cooking For Health

a 2 1/2-inch piece smoked kielbasa, sliced thin
1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils, picked over
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)
1 tablespoon balsamic or red-wine vinegar
In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to
paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add
enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook,
stirring, until softened.
Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer,
uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.
Makes about 3 cups.

Soup: A Way of Life by Barbara Kafka
1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the
salt over medium heat until tender. Drain the kale, reserving any liquid
that remains. Coarsely chop the kale.
Very finely chop anchovies together with the rosemary.
In a medium saucepan, stir together the oil and garlic over medium-high
heat. Cook, stirring frequently, until the garlic is pale gold, about 10
minutes. Stir in the anchovies and rosemary. Cook, stirring for 1
minute. Discard the garlic. Stir in the kale and cook for 2 to 3
minutes, stirring to
thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
Stir in the reserved cooking liquid and the stock. Season with salt and
pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or
until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table.
Makes about 5 cups (1.25 liters); 4 first-course servings.

1/2 cup long-grain unconverted rice
1 small garlic clove, minced
1 tablespoon olive oil
a 14-ounce can plum tomatoes, drained, seeded, and chopped
2 cups finely chopped rinsed kale leaves
In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice,
covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a
heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the
tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale
is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and
pepper to taste. Gourmet 1990

1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard,
and/or mustard greens
6 large garlic cloves, minced or 1 bunch green garlic! 
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 ounce)
6 ounces chilled whole-milk or part-skim mozzarella, grated coarse
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil
*available at natural foods stores and specialty foods shops
In a heat proof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a
plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess
liquid, and transfer to a bowl.
Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still
keeping greens separate, wash thoroughly by dunking in a sinkfull of water and transfer to a colander
to drain.
Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves,
covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens
(escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring
occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden.
Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove
skillet from heat.
Preheat oven to 400¡F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens
mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this
point 8 hours ahead and chilled, covered.
Make topping:
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and
top is browned lightly. 
September 1995
Greens and Ricotta Pie
1 lg head Swiss chard (or other greens) about 1&3/4 pounds
1 Tablespoon olive oil
1 bunch green onions, sliced 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 large eggs
1 container (15 oz) part skim ricotta cheese
3/4 cup low fat milk
1/2 cup grated parmesan cheese
2 tablespoons cornstarch
Preheat oven to 350 degrees F. Grease 9&1/2-inch deep dish glass pie plate. Trim off two inches from swiss chard stems, discard ends. Seperate stems from leaves, thinly slice stems and coarsly chop leaves.
In nonstick 12-inch skiller, heat oil until hot. Add sliced stems and cook 4 minutes or until tender, stirring frequently. Add green onions, salt, and pepper and cook 1 min. Gradually add chopped leaves until wilted and excess moisture evaporates, about 5 min. In a large bowl, with wire whisk or fork, mix eggs, ricotta, milk, parmesan and cornstarch. Stir in swill-chard mixture.
Transfer mixture to pie plate. Bake pie 40 minutes or until knife inserted 2 inches from center comes out clean. 6 main dish servings.
Corn Bread Stuffing with Greens from Chez Panisse Vegetables by Alice Waters
1 recipe corn bread (see below)
1 bunch greens (chard, kale, etc.)1/2 to 3/4 of a pound
olive oil
1 small onion
2 cloves garlic
1/2 pound bacon or smoked sausage (vegetarians can substitute celery)
1 sprig thyme
a few sage leaves
a few sprigs parsley
1 egg
1/4 cup milk
S & P
Crumble the corn bread into a large mixing bowl.
Wash and trim the greens, chip roughly, and cook until tender in a little olive oil. Peel and the dice the onion. Peel and chop the garlic. Dice the bacon (if using sausage or celery, cut it into chunks) and saute it in a tablespoon of olive oil. When it has begun to render its fat,add the onion and cook until softened, but not too brown, about 2 to 3 minutes. Add the garlic, stirring quickly to prevent it from burning. Remove from the heat and add to the corn bread. Finely chop the leaves of the thyme and sage; there should be about 1/2 teaspoon each. 
Finely chop enough parsley to make about 2 teaspoons. Add the herbs; the cooked greens; the egg, lightly beaten; and the milk to the bowl with the corn bread. Mix well. Add more milk if the mixture looks too dry. Season with S & P. Makes 4 cups, enough for 2 chickens.

Summer is Here

What a hot week! 


Kenji and Joe mulching the tomatoes on the first day of summer.
The plants are looking good with lots of green tomatoes just waiting to ripen.



Harvesting kale and collards.


Cleaning carrots at the wash station.

Happy Solstice!

-- Kristin, Farm Staff

Inspired Cooking From the Farm


Clagett Farm Recipes~ Inspired Cooking From the Farm
Photos and Recipes~Rita Calvert 2007

Overheard at the Farm:
A savvy farming-type person let us know that she fertilizes any herbs growing in a pot by saving
her vegetable cooking water to feed those guys.

Chop Chop
Yes I DO mean Chop Chop. You know how chow chow made it. So you take whatever the harvest is for the week and you coarsely chop it up and toss. Voila-speedy, simple, fresh!

Pick and choose great selection from the weekly harvest such as:
summer squash
garlic scapes
snopeas or sugar snaps, sliced on the diagonal

lemon balm leaves
basil or anise hyssop leaves

Place the clean produce in a food processor and coarsely chop. Add the herbs last. The Chop Chop keeps best refrigerator “naked” and will last for a few days. Drizzle with citrus and olive oil just before serving or toss with Clagett Vinaigrette.

Sesame Sauteed Greens

1/2 medium onion, chopped
1 clove garlic, chopped
1 bunch green chard
3 tablespoons olive oil
2 tablespoons sesame oil
1 bunch turnip tops
1 bunch beet greens
2 Cups cabbage, coarsely chopped
Salt and pepper to taste
1 tablespoon sesame seeds
In a skillet, over medium heat, toast the sesame seeds in the oil until they begin to pop. Quickly add onions and garlic and sauté until the onions begin to soften. Add cabbage, green chard, beet greens, and turnip tops. Sauté until greens begin to wilt. Add sesame oil and sauté, stirring to mix flavors.

Add salt and pepper to taste. Cabbage should be al dente and greens wilted.

Serve with roasted fowl or favorite veggie entrée.

Colorful Cole Slaw with Fresh Garlic Scapes and Herbs
Yield: 2 quarts
The delightful thing about this salad is its versatility. By varying the types of cabbage, peppers, onions and herbs, you can have a different cole slaw each time you make it
8 cups assorted cabbages, finely shredded or slivered (green, purple, Chinese, Nappa, Savoy)
1/2 cup thinly sliced garlic scapes
1/2 cup shredded carrots
a bit of jalapeno or dragon chile for a spicy bite
1 cup assorted onions, thinly slivered or sliced (red, yellow, or scallions
1 cup herbs, finely chopped (flat leaf parsley, dill, cilantro, thyme)

1/4 cup mayonnaise or silken tofu
2 tablespoons lemon juice or vinegar (white wine, rice or tarragon vinegar)
1/2 - 1 teaspoon minced garlic
salt and pepper to taste
Place all of the vegetables and herbs in a large bowl.
Mix all dressing ingredients until very smooth. If you use tofu, mix in food processor, blender or with an egg beater. Taste and adjust seasonings.

Combine well and chill.(Best eaten within 2 days).

Food of the Week . . . Strawberries

Strawberries are the food of the week. Did you know that strawberries contain unique phenolic phytonutrients that serve as potent antioxidants, which have repeatedly been shown to help protect cell structures in the body and to prevent oxygen damage in all of the body.s organ systems? Phenols not only make strawberries a heart-protective fruit, but an anti-inflammatory one as well. Like non-steroidal anti-inflammatory drugs, such as aspirin or ibuprofen, phenols block the enzyme cyclo-oxygenase (or COX) whose over activity has been shown to contribute to unwanted inflammation, such as that which is involved in rheumatoid and osteoarthritis, asthma, atherosclerosis, and cancer. Specific phenolic compounds known as anthocyanins also provide strawberries with their beautifully characteristic red color.


Strawberry Rhubarb Crisp
 Serves 6

Future Harvest CASA recently held their 1st annual fundraiser at Boordy Vineyards. Michael Heller and family, Carrie, Rob, Craig were all there from Clagett farm. We had a lovely time on the lush grounds of the vineyard and got to partake of local food prepared by 2 of our Sustainable Chefs, Ned Atwater and John Shields. Ned made the most scrumptious Strawberry Rhubarb Crisp topped with freshly whipped cream from his favorite local dairy. Try it~so simple so irresistible
3 cups fresh strawberries, sliced
1 cup fresh rhubarb, sliced into 1/2-inch pieces
1/2 teaspoon salt
1-1/3 to 2 cups sugar (depending on tartness of fruit)
3/4 cup all-purpose flour
1 cup old fashioned rolled oats
1 teaspoon cinnamon
1/3 cup local butter
freshly whipped (local) heavy cream
Heat oven to 350 degrees. Place strawberries and rhubarb in ungreased pyrex pie plate or baking dish, 10 x 6 x 1-1/2 inches. Sprinkle with salt. Measure sugar, flour and cinnamon into bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over fruit.

Bake 40 to 50 minutes or until topping is golden brown. Serve warm with whipped cream.

10 Minute Fresh Berry Dessert with Yogurt & Chocolate
Serves 2

This 10 minute dessert combines our favorite flavors in a quick and easy way that is rich tasting, yet healthier than many desserts. The chocolate is a great complement to berries and yogurt.
1 basket fresh strawberries (or raspberries)
8 oz low fat vanilla yogurt
2 oz melted dark chocolate

Fold together yogurt and berries.
Melt chocolate in a double boiler with heat on medium. Place berries and yogurt in individual bowls and drizzle with melted chocolate.

* For a more formal presentation you may want to pour a pool of yogurt on a plate and place berries on top of pool. Drizzle chocolate over berries.

Sautéed Garlic Scapes

Thanks for everyone's rain wishes and dances.  It worked!  Now lets hope we get rain like that every Sunday.

I'd like to share one of my favorite recipes that i only have the chance  to eat once or twice a year  - Sauteed Garlic Scapes.  I cooked this delicious dish last night and i must say this is one of the tastiest meals i've ever made.  Its easy, quick, and a perfect side dish to put those scapes to good use. 


-  Kristin, Clagett Farm Staff

Sautéed Garlic Scapes

2 tbsp olive oil

2 tbsp dark brown sugar

8 oz garlic scapes, (bottom of stems and tips of flower heads trimmed)

1 1/2 c. coarsely chopped tomatoes

3/4 c. dry white wine

1/2 tsp freshly ground pepper or to taste

1 tsp salt or to taste

1 tbsp chopped parsley

1/4 c grilled haloumi cheese cut into very small dice (see note below)


Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes, and then add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching.

After 3 min, add the chopped tomatoes and wine. Stir the pan, then cover and reduce heat to low; continue cooking 5-6 minutes, or until the scapes are tender but not soft.

Season, then add the parsley and grilled haloumi.

Serve at room temperature.
(serves 6-8 hors d'oeuvres)

NOTE: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the US. It can be sliced and grilled on a skillet, and it doesn't melt. Haloumi's salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.


Let it Rain

I hope you have been enjoying a lot of outdoor activities in all this dry weather.  For us, it's been quite a bear.  We had a thunderstorm a week ago that brought less than a quarter inch of rain--not even enough to sink into the soil.  So as the weeks go by without any moisture, your strawberries have been getting smaller and smaller.  Today we couldn't even find enough to fill all the pints we had planned to give out. 

We do have irrigation on some fields, and on the potted tree nursery.  The two wells have been running non-stop for weeks.  You can thank those wells for our sweet carrots and lettuce.  But the grass and clover for the cows (and deer) has been quite slow to grow, so I expect the deer will start taking a greater portion of our vegetable fields soon. 

But thank goodness, the meteorologists are predicting rain with the cold front that's coming tomorrow.  So be sure to wash your cars, hang your clothes outside on the line, do a rain dance, say a prayer, and do anything else you can to bring the 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.