Sautéed Garlic Scapes
Summer is Here

Inspired Cooking From the Farm

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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:
radishes
summer squash
garlic scapes
carrots
cucumbers
snopeas or sugar snaps, sliced on the diagonal

lemon balm leaves
dill
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)

Dressing
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.


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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
 
Instructions:
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.

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