3 Recipes: eggplant/peppers, green tomatoes, arugula/potatoes

Here's a few recipes that might help if you have some veggies lingering in your fridge from previous shares. 

EGGPLANT ANTIPASTO, from Cooking with Herbs & Spices, by Craig Claiborne

Deborah Starobin-Armstrong prepared this for us a few years ago.  I can't remember if I've posted it already, but if I have, it's worth repeating.

Yield: about one quart

  • 3 cups peeled and cubed eggplant
  • 1/3 cup chopped green peppers
  • 1 medium onion, coarsely chopped
  • 3/4 cup sliced fresh mushrooms
  • 2 cloves garlic, crushed
  • 1/3 cup olive oil
  • 1/2 cup stuffed green olives
  • 1 cup tomato paste
  • 1/4 cup water
  • 2 tablespoons wine vinegar
  • 1.5 teaspoons sugar
  • 1 teaspoon oregano
  • 1/8 teaspoon ground black pepper

Put the eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet.  Cover and cook gently ten minutes, stirring occasionally. 
Add the remaining ingredients and mix well.  Simmer, covered, until the eggplant is tender, about 30 minutes.
Put in a dish, cover and chill in the fridge overnight to blend the flavors.  Serve on lettuce leaves.


Kay Marlin sent us her version, below, to add to Gail's earlier suggestions for green tomatoes.

This is how I did my last batch of fried green tomatoes.
For the breadcrumbs: use good Italian bread, or a stale baguette that hasn't gone hard as a rock.  Crumble the bread (I use a little food processor).  Add a bit of salt, crumbled dry oregano and thyme, black pepper, parmesan cheese, and garlic (if you want it).
Heat a pan with non-stick spray and lots of good olive oil. Slice the tomatoes about a quarter of an inch thick, maybe a little bit more but not too thick.
To really make the bread crumbs stick, you can dip each slice first in a beaten egg. Coat each slice well, both sides, with the bread crumb mixture, and add just enough slices to fill the bottom of the pan, don't overlap them. Keep the heat high and add oil as needed. The slices will stick, there's no way that my cooking ever turns out the way it does on TV cooking shows. But I just scrape up those overcooked crumbs and eat 'em.
I don't know how long to fry each side, I do it by looks, but I think if you turn the slice and it hasn't gotten browned and a bit crunchy, then you let the second side stay longer.
Some people would tell you to put the slices on a paper towel before serving, I say eat the oil, it's delicious. But you want something to soak it up, serve your tomatoes with a nice rice on the side, or a piece of chicken if you eat meat.

serves 4, yield 7 cups
from Moosewood Restaurant Simple Suppers
Thanks to Carole Grunberg for passing this recipe to us and including her suggestions in parentheses.

  • 2 c. chopped onions
  • 2 garlic cloves (i use 4)
  • 2 T olive oil
  • 3 c. diced potatoes
  • 2 sprigs fresh rosemary
  • 3 c. veggie broth
  • 1 t. salt
  • 1 14 oz can red beans (i use liquid in soup, too)
  • 1/2 c. white wine (or 2 T lemon juice) - the wine makes this better!
  • 4 c. chopped arugula
  • 1/4 c. chopped fresh basil
  • grated parmiggiano or pecorino to top

In large pot (cast iron works fine), saute onions + garlic in oil for 4 min over med-low heat. Add potatoes, rosemary, broth, salt. Cover & bring to boil. When it boils, add beans & wine, reduce heat, cover & simmer about 10 min or until potatoes are tender. As potatoes cook, rinse, drain, chop arugula. When potatoes are tender, add basil, salt & pepper to taste, remove rosemary sprig (ok if some leaves remain in soup). Put handful of arugula in bottom of soup bowl, ladel soup over & top with grated cheese. invite your friends over!

It's a Yummy Time at Clagett Farm


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
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.

Old Friends~New Favorites

Clagett Farm Recipes~ Old Friends~New Favorites
Photos and Recipes~Rita Calvert 2007

Farm Talk:

A gal at the Chesapeake Bay Foundation and I were chatting before Locally Grown Lunch was served and she informed me that being a CSA member had certainly made her a better cook. With enthusiasm I asked her to share some of her accomplishemnts. When she was loaded down with 8 eggplant she made an Eggplant Souffle (complete with whipped eggwhites)!


Summer Vegetables Brown Rice Salad

Again we bring you a “Locally Grown Lunch” recipe which showcases Clagett Farm produce. Chicken has ben added to make the dish an entree. It’s up to you as the salad is great without it. We’re giving you the basic “template” and you can add or subtract as you please. The mint takes it to a Middle Eastern zone.

cucumbers, sliced
tomatoes, sliced
corn, lightly cooked, kernels cut off the cob
summer squashes, lightly cooked and sliced
chickpeas or cannelini beans, rinsed and drained
grilled chicken slices
lots of fresh lemon thyme or thyme
fresh mint
cooked brown rice
vinaigrette majoring in fresh lemon juice and garlic

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette
Serves 4-6

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves.

Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.

Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)

Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)


Simple Bulghur Salad with Tomatoes
Serves 4 to 6
by Mighty Staff @ Mighty Foods

This is the perfect picnic or potluck salad in part because it can be served at room temperature. Most of you know bulgur as the foundation for tabouli, it is a quick cooking grain with a mild, ever-so-slightly nutty flavor. This recipe uses the best ingredients from the summer market.

1 cup medium-grind whole wheat bulgur
1 1/2 cups water
sea salt
1/2 pound green beans (or use some yellow wax beans for extra color), blanched for a couple minutes in boiling salted water and then drained
1/4 cup extra-virgin olive oil
juice of 1/2 a lemon
1 garlic cloves, minced
1/2 teaspoon fine grain sea salt
a couple cranks of the pepper grinder
1/2 cup pine nuts, toasted
1/3 cup mint, washed and chopped
1 1/2 cups red, orange and yellow cherry tomatoes, halved

Put the bulgur and water in a saucepan with a teaspoon of salt and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes, or until the liquid is absorbed and the bulgur is cooked through. While the bulgur is cooking cut the beans into bite-sized segments on the bias and set aside.
In a small bowl whisk together the olive oil, lemon juice, salt and pepper. Fluff the bulgur with a fork and toss with the lemon olive oil mixture. Add the pine nuts and mint and toss again. Taste and add more salt and pepper if needed. Add the cherry tomatoes and give one last gentle toss - gentle enough that the tomatoes stay intact. Serve slightly chilled or at room temperature.

Folly’s Special Spuds
Makes 12 – 15 pancakes

Inspired by a lovely Annapolis bed and breakfast, Royal Folly, you can count on breakfast meals to be scrumptious especially with delectable local produce.

1 onion, quartered
½ pound potatoes (1 large), cut into chunks
1 medium zucchini cut into chunks
all-purpose flour
2 eggs
Salt and ground pepper
Pinch of fresh nutmeg
1 teaspoon fresh dill

In a food processor fitted with the metal blade, combine the onion, potato and zucchini and process using off-on pulses until finely chopped and still retaining some texture. Pour into bowl lined with cheesecloth. Squeeze extra moisture out.

Stir in eggs, salt, pepper, nutmeg and dill to blend. Add enough flour to hold together. Heat equal parts of oil and butter in non-stick skillet. When hot enough, form pancakes by spooning tablespoons of batter into the pan. Flatten with a spatula. Fry until golden brown on the first side, 3-4 minutes, then flip and fry for the same on the other.
Transfer to paper towel-lined baking sheet. Keep in 200-degree oven until all are cooked. Serve with sour cream and/or chunky applesauce.

Grilled Pizza with Fresh Mozzarella, summer Squash and Thyme
Serves 2

Now if your pinched for time, of course you can use premade pizza dough found in the refrigerator department of many supermarkets.
1 garlic clove, chopped
3 tablespoons extra-virgin olive oil
1 medium yellow squash
2 balls pizza dough, rolled out and chilled

For pizza dough:
2/3 cup lukewarm water (105°F.-115°F.)
a 1/4 ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt
3/4 cup coarsely grated fresh mozzarella (about 3 ounces)
3/4 cup freshly grated Parmesan (about 2 1/4 ounces)
4 teaspoons chopped fresh thyme leaves (preferably lemon thyme)
Garnish: fresh thyme sprigs (preferably lemon thyme)

In a small bowl stir together garlic and oil and let stand 15 minutes.
With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring to plate.

Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquets. Light briquets. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
Remove plastic wrap from 2 pieces of rolled-out-pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme. Lightly brush pizzas with some garlic oil and grill, covered, about 5 minutes, or until undersides are golden brown and cheeses are melted.

Garnish pizzas with thyme sprigs and cut into wedges.

To make pizza dough:
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes.
Alternatively, dough may be made in a food processor. Proof yeast as described above. In food processor process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, it too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough by processing 15 seconds more.
Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Form dough into 4 balls. Makes enough dough for four 10-inch thin-crust pizzas.

To roll out pizza dough for grilling:
Lightly brush a baking sheet with olive oil.
On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter). Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap. Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet. Wrap baking sheet with more plastic wrap to ensure that dough is completely covered. (Chill dough until firm, about 1 hour, and up to 4 hours.)
Gourmet, July 1996

Potato and Roast Red Pepper Soup
Serves 4

4 red peppers
2 ounces butter
1 pound potatoes, peeled and diced
1 cup onions, diced
sea salt and freshly ground pepper
1½ pt home-made chicken stock or vegetable stock
1/2 cup whole milk
sprigs of flatleaf parsley
roasted chillies (optional)

Roast or chargrill the peppers for 10-15 minutes in the oven and then leave to cool in a plastic bag. 
Peel and deseed, save the sweet juices and carefully purée the flesh with the juices. Taste and adjust seasoning if necessary.

Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.

Meanwhile, bring the stock to the boil. When the vegetables are soft but not colored add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft. Add the milk. purée the soup in a blender or food processor. Taste and adjust seasoning.

Just before serving, swirl the red pepper purée through the soup or simply drizzle on top of each bowl. Top with some snipped flat parsley. You might try adding one or two roast chillies to the pepper for a little extra buzz - serrano or jalapeno are good.

Recipe: Arugula and Goat Cheese Mashed Potatoes

Several of you asked me about arugula. I love it in various salads, but the link below will take you to an arugula recipe with mashed potatoes and goat cheese that I would like to try soon.

<a title="EPICURIOUS: RECIPE: ARUGULA AND GOAT CHEESE MASHED POTATOES" href="http://www.epicurious.com/run/recipe/view?id=101680&kw=arugula&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&searchpage=enhanced&searchtype=enhanced&queryType=and&keyword=arugula&cuisine=&cuisineOp=and&courseOp=or&mainOp=or&main=Potatoes&makeOp=or&occasion=&source=">EPICURIOUS: RECIPE: ARUGULA AND GOAT CHEESE MASHED POTATOES</a>

The Epicurious site has a helpful search engine. Just enter the vegetable or ingredient of your choice and more than likely there will be several recipes to choose from. For more targeted searches, use the "Advanced Search" option.