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August 2007
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It's a Yummy Time at Clagett Farm

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Photos and Recipes~Rita Calvert 2007

Eggplant, Potato, and Chickpea Casserole
Serves 4

It's always efficient to have a luscious casserole handy and ready-nothing else can fill the efficiency. You can trade out herbs if you like although the basil is especially "flush" right now at Clagett Farm.

1 large red or yellow bell pepper, roasted, skin removed and cut into strips 
3/4 pound peeled Yukon gold or red potato, cut into 2-inch cubes 
1 cup basil leaves 
1 cup cilantro sprigs 
1 tablespoon olive oil 
1/4 teaspoon ground cumin 
2 garlic cloves 
2 cups chopped seeded tomato (about 1 pound) 
1/2 cup water 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1 (1-pound) eggplant, cut into 2-inch pieces 
1 large onion, cut into 8 wedges (about 1/2 pound) 
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained 
6 lemon wedges

Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 5 minutes; drain.

Preheat oven to 375°.

Combine basil and next 4 ingredients (basil through garlic) in a food processor; process until finely minced. Combine bell pepper, basil mixture, tomato, and next 6 ingredients (tomato through chickpeas) in a 13 x 9-inch baking dish; cover with foil. Bake at 375° for 45 minutes. Uncover, stir, and bake an additional 20 minutes or until the vegetables are tender. Serve with lemon wedges, if desired.

Baked Stuffed Eggplant with Walnut and Roquefort
Serves 4

6 smallish eggplants, of the same size
3 cloves of garlic, chopped 
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
salt
freshly ground black pepper
1/3 cup walnuts
1/3 cup toasted fresh breadcrumbs
8 oz Roquefort or Blue cheese
For the tomato sauce
3 1/2 pounds ripe and meaty tomatoes
1/4 cup olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped 
10 small fresh basil leaves, shredded
fresh chopped oregano

Preheat the oven to 425 degrees

Cut the eggplant in half, leaving the tops on and score the surface with a knife. Place on a baking tray cut side up and drizzle with olive oil and salt and pepper. Bake for about 30 minutes until soft.

While baking, sauté the onions and garlic in oil and add the tomatoes and herbs and cook to soften.

Remove the flesh from the eggplant, keeping four of the skins to be stuffed. Add the eggplant flesh and the lightly chopped walnuts to the tomato mixture and season well.

Place back into the shells, top with the cheese and breadcrumbs and bake back in the oven to warm.

Brown the tops under a hot grill.

Cut the tomatoes in half. Discard the inner liquid and seeds, leaving only the flesh and coarsely chop. Heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomato and bring to the boil, add the chopped oregano reduce the heat and simmer for 30 minutes. At the end, add the shredded basil leaves. Add some salt to taste. (The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.)

Serve the hot eggplant with the hot tomato sauce in warm bowls.

Yogurt Potatoes
Serves 4

This Indian style recipe also makes a lovely dish at room temperature.

1 teaspoon cumin seeds, toasted or dry roasted
1 1/4 cup natural yogurt
1 1/4 cup water
pinch ground turmeric
pinch chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch salt
1 teaspoon dark brown sugar
2 green chillies
1 pound potatoes, par-boiled for four minutes, cooled and cut into cubes
fresh coriander leaves lime wedges, to garnish

Place the yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar into a bowl and mix well.

Add the yogurt mixture to the pan of toasted cumin seeds. Return to the heat and bring just to a boil. Reduce the heat and simmer for three minutes. Add the whole chillies and the par-boiled potato cubes and simmer for 8-10 minutes, until the potatoes are completely cooked through.

Serve with the garnishes.


Swiss Chard-Tomato Peasant Pasta
This recipe was relayed to Julia (grand Dame/farmer of Mariquita Farm in Watsonville, CA), who wrote it all down as best she could. Add your own touches.

1 bunch chard, cleaned, stems removed, and very roughly chopped (can be in fairly large pieces) 
olive oil 
garlic cloves, peeled and chopped (3?) 
4-5 medium sized ripe tomatoes, chopped 
fresh pasta or dried spaghetti
splash of white wine or squeeze of lemon 
salt and pepper to taste

**note: have tongs or other utensil to fish cooked chard out of the water so you can boil the pasta in the same water. another note: save a little pasta water for the final dish....
Bring one large pot of water to boil, then add a couple of teaspoons of salt. Add chard pieces to the water and cook until blanched, 2 minutes or so. Fish out the chard with tongs or strainer. Add pasta to water to cook if using dried pasta...

Meantime, cook the garlic in the oil in a large saute pan for 1 minute over medium or medium high heat until softening a little, make sure it doesn't burn. Add blanched chard & chopped tomatoes. Cook for 5-7 minutes. Cook up the pasta now if you're using fresh pasta.
Now the fun part: toss everything together, with a splash of white wine or lemon juice, and add a little of the pasta water to make everything a tad soupy. Adjust seasoning (add S & P to taste) and EAT.


Steamed Chard with Candied Ginger
Recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

3/4 pound chard
salt and pepper
1 tablespoons full-flavored olive oil
some grated lemon and or orange zest
lemon juice to taste
chopped candied ginger

Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.

from a West coast CSA member re: the above recipe: I have "gilded the lily" and made a light, full meal from the "Chard and Candied Ginger" recipe. I added a good serving of finely chopped firm tofu, sauteed it with the garlic and onion, put in a llittle arugula and stuffed it all into a pita. Tasty! Thanks, Naeda R.


Swiss Chard Tian
Serves 4-6
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette

1 pound (or one generous bunch, if that’s what you’ve got!), trimmed
olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
3 eggs
salt and pepper to taste
4 teaspoons water
bread crumbs, as needed

Chop the chard, both leaves and stems, and then boil the chard for about 8 minutes in lightly salted water. Drain the chard and set it aside.

Preheat the oven to 350 degrees.

Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.

Grease a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot.


Clagett Farm Recipes “Ready, Set, Cook”

Photos and Recipes~Rita Calvert 2007

Farm Talk
...and here's Rob (!) as he maneuvers the tracker back to the farm after the Whole Foods/Annapolis 5% Day. We had a very lively and friendly day @ Whole Foods while folks learned how the farm ties into the health of the Bay with Chesapeake Bay Foundation and certainly along with our food.

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September Harvest Fritatta with Red and Yellow Cherry Tomato Confit
Serves 8-10
...a yummy recipe developed for Chesapeake Bay Foundation’s “Locally Grown Lunch”program by Rita

2 tablespoons olive oil
1 large sweet onion, halved and thinly sliced 
1 large red bell pepper, diced 
2 large Yukon gold potatoes, cooked and shredded
2 cups raw shredded zucchini (or summer squash)
1 (12-oz.) package sourdough bread loaf, crusts removed and cubed 
1 cup (4 oz.) shredded Parmesan cheese (optional)
8 large eggs 
3 cups milk 
2 tablespoons Dijon mustard 
1 teaspoon sea salt 
1 teaspoon pepper

Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden. Add the shredded potato and zucchini.

Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, vegetable mixture

Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.

Bake at 350° for 45 to 50 minutes or until lightly browned on top and set in center.


Red and Yellow Cherry Tomato Confit
Serves 4

Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta, or on grilled meats, fish or fowl. Be daring and turn the recipe into an exotic topping by adding some form of a curry powder. The confit can also be made by roasting the tomatoes and garlic in a grill.

1 pint red cherry tomatoes, stemmed
1 pint yellow cherry tomatoes, stemmed
3 garlic cloves, smashed and peeled
1/4 cup extra virgin olive oil
3 sprigs fresh rosemary, leaves removed and stem discarded
Pinch crushed red pepper flakes
Coarse sea salt or kosher salt and freshly ground black pepper

Preheat oven to 325 degrees.

Spread tomatoes and garlic out on a baking sheet. Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer tomato pan to a rack to cool. Chop garlic and add.

Fresh Vegetable Tian
Serves 4-6

No matter which recipe you chose, the Vegetable Tian is beautiful and enticing. Here roasted potatoes, eggplant, zucchini and tomatoes are topped with roasted garlic and served with crusty bread. The dish has few seasonings, allowing the flavor of the vegetables to shine. Although it's not necessary, when choosing the vegetables, pick them in somewhat the same diameter. It will make alternating them in the baking dish easier and more visually appealing. A lovely dish.
by Sugarpea

4 tablespoons olive oil, divided
2 medium baking potatoes (or equivalent) peeled and thinly sliced
1 Japanese eggplant thinly sliced on diagonal
1 zucchini, thinly sliced on diagonal
4 plum tomatoes thinly sliced
salt and freshly ground pepper
sprigs fresh rosemary
head garlic
1/3 cup shredded gruyere cheese
crusty country bread, sliced 1/2 inch thick and toasted,for serving

Preheat oven to 400°; grease a 9" x 13" baking dish with 1 tablespoon olive oil.

Arrange the vegetables in the dish in slightly overlapping rows, alternating potato, eggplant, zucchini and tomato; season with salt and pepper; place rosemary sprigs on top and garlic in the center of the dish; drizzle everything with the remaining 3 T of oil.

To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes; bake 40-50 minutes, until vegetables are tender and garlic is soft. Remove from oven; remove the rosemary sprigs and set the garlic aside to cool a bit; squeeze the garlic flesh into a bowl and mash; spread it on the vegetables or on the toast if you prefer; sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted; serve warm.


Baked Stuffed Tomatoes With Goat Cheese Fondue
Serves 2-3

2 to 3 large firm tomatoes, or 4 to 6 small firm ones
Kosher salt
3 tablespoons mascarpone
3 tablespoons goat cheese, at room temperature
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
2 anchovies, finely chopped
1/4 cup panko or other coarse bread crumbs
Freshly ground black pepper, to taste.

Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato

To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.


Instant Tomato-Ricotta ‘Soup’ With Capers
Serves 4

2 fat ripe tomatoes (about 1 pound), cored and cubed
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh chopped basil
Large pinch coarse sea salt
1/2 cup top-quality fresh local ricotta, lightly broken into clumps
2 teaspoons capers.
In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.) Garnish with capers, and serve.


Below is Craig Highfield of Clagett String Band and an educator for CBF/Clagett Farm plus a proud dad showing his daughter off while pretending on the tractor.


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