Wildlife Sightings + Recipes for This Week: More Zucchini and Greens Ideas

(Photo from CSA Member Deborah Starobin Armstrong)

Here are some new ideas for how to use the vegetables in this week's share. Plus, a great photo and story below from a CSA Member who had a wildlife encounter while at the farm.  

Have an idea to share? A recipe for a certain vegetable you're wanting? Leave it here in the comments or shoot me an email


Swiss Chard and Collard Greens

CSA member Bonnie suggests this Creamy Swiss Chard Pasta that she made and enjoyed. 

Fred made this Baked Cheese Polenta with Swiss Chard, which he says he really liked. (Chard is on u-pick this week.) 

If you still have collards, Bonnie also recommends this recipe for Kickin' Collard Greens. I'm planning to try this one myself tonight, as we have a big bag of them that need to be used up. 


Squash and Zucchini

Nichole shared this link from Saveur magazine, which has compiled a bunch of ideas for zucchini

I've personally been eyeing this Shaved Summer Squash Salad from Bon Appetit, which looks light and fresh. 

And of course there are more ideas in our archives for zucchini, squash, chard and greens

Continue reading "Wildlife Sightings + Recipes for This Week: More Zucchini and Greens Ideas" »

New Ideas for Old Favorites

Clagett Farm Recipes~ New Ideas for Old Favorites
Photos and Recipes~Rita Calvert 2007
Tips & Tidbits
So have you found the catnip at Clagett? I certainly have and here you see my best buddy, Coley foraging for his treat from the weekly share. WOW, what a week it was!

Further down you’ll see a cutie photo of Dakota holding a big ol’ bunch of Lamb’s Quarters.Dscn1961_9

Herb Talk from the Farm
Carrie planted some winter savory at Clagett she said because she’ll try most any perennial. However, it seems the strong character has us stumped on how to use it. Below is the overview.
An herb that has summer and winter varieties. Both have a strong, slightly peppery taste but the winter variety has a stronger, sharper and spicier flavor.
Look For:
Fresh leaves and crumbled dried leaves.
Best Uses: 
It's a special touch in bean dishes and is also good with most meats, in stuffing, or in tomato and onion dishes.


Food of the Week . . . Summer Squash
Did you know that the powerful antioxidants found in summer squash, like vitamin C and beta carotene, have potent anti-inflammatory properties? Antioxidants help combat free radical activity, which can damage cell structures including DNA. By doing so, antioxidants boost immunity and help reduce risk of cancer and heart disease. To maximize the nutrients you derive from different types of summer squash, such as zucchini, purchase organically grown varieties whenever possible, so you can enjoy the entire squash—skin, seeds and flesh—without concern over pesticide residues. Summer squash can be served lightly cooked or raw with your favorite dip.


One of Those Sublime Summer Salads
Serves 4

For the vinaigrette
1-1/2 tablespoons fresh lemon juice
1 large shallot, minced (to yield 3 Tbs.)
1 tablespoon Dijon mustard
4-1/2 tablespoons extra-virgin olive oil
1-1/2 teaspoon minced fresh tarragon
2 teaspoons capers
sea salt and freshly ground black pepper

For the salad
2 heads butter lettuce, such as Bibb or Boston (about 6 oz. each)
1 6 ounce can tuna, drained
1 cup chickpeas, rinsed and drained (or other bean of choice)
1 1/2 cup chopped fresh summer squash
1 cup fresh sprouts (of choice)
shredded basil lleaves
fresh radishes
sliced tomatoes

Make the vinaigrette:
In a small bowl, whisk togetehr the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion. Add the tarragon and capers; season to taste with salt and pepper. Refrigerate until serving time.
Make the salad:
Tear the lettuce and greens into bite-size pieces.

Place the tuna,chickpeas,squash and sprouts in a salad bowl and add 2 tablespoons of the vinaigrette; toss to coat. Arrange the greens on plates and top with the tuna mixture. Garnish with tomatoes and radish and serve immediately.

Grilled Summer Squash with Olive Oil and Mint
Serves 4

12 ounces yellow summer squash, such as zucchini or crookneck
12 ounces green zucchini
1 1/2 tablespoons olive oil
1 clove garlic, minced
about 1/8 teaspoon salt
about 1/8 teaspoon pepper
2 tablespoons slivered fresh mint leaves
1 1/2 tablespoons lemon juice

Prepare barbecue grill and preheat for direct-heat cooking (the charcoal or gas flame is directly under the food ).

Rinse and drain squash. Cut each in half lengthwise, then into 1-inch pieces. In a bowl, mix vegetables with oil, garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

If cooking over charcoal, use a grill skillet or basket; if cooking over gas, use a grill sheet or basket. Pour vegetables into grill skillet, sheet, or basket.

Place skillet or basket on grill over a solid bed of medium-hot coals or mediumhigh heat on a gas grill (you can hold your hand just above grill level only 3 to 4 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook, gently shaking skillet once or twice to turn vegetables, until tender when pierced, 8 to 10 minutes.

Remove vegetables from grill and return to bowl. Add mint leaves, lemon juice, and salt and pepper to taste; mix well. Serve hot, warm, or at room temperature.

Steamed Vegetable Medley
Serves 2

This dish is one of those gems that is easy, delicate, and delicious, giving you a way to have the benefits of fresh vegetables in your diet with little effort. Because it is steamed it gives you a healthier way to enjoy these vegetables without using heated oils. For a wonderful variation try steaming a piece of salmon or chicken on top of vegetables for a 1 dish meal that is quick, clean, and healthy.
• 1 cup thinly sliced carrot
• 2 cups chopped collard greens or other greens, stems removed
• 1 medium onion sliced thick
• 1 cup cubed zucchini (quarter lengthwise and slice about ½ inch thick)
• Dressing
• extra virgin olive oil to taste
• 1 medium clove garlic, minced
• 1 tablespoons fresh lemon juice
• salt and cracked black pepper to taste
• *optional 1 teaspoon soy sauce

Bring lightly salted water to a boil in a steamer with a tight fitting lid. Add carrots, cover, and steam for 3 minutes. Without removing carrots add collard greens, and steam for another 3 minutes. Then add onion and zucchini and steam for another 3 minutes.

Remove from steamer and place in bowl. Toss with dressing ingredients.


“Talk Talk” from the Farm
Just to keep the anticipation high...I have come up with the most marvelous dish combo-Humma-ghanoush!!! Stay tuned for eggplant harvest!
At the classic Food & Wine presents their hand-picked, 2007 "Best New Chefs" from across the nation to critics, chefs, and serious eaters. Here are some of their most tightly held secrets which are helpful tips to consider.

Take Your Time
Johnny wants people to feel that they are eating in his home so he slows it down and lets people enjoy themselves. "It's not unusual for a meal to take three hours," he said. 

Matthew Dillon - Sitka & Spruce, Seattle, Washington
When I asked Matt what his secret is, he smiled devilishly and replied "if I told you, it wouldn't be a secret." Good point Matt. Finally, he gave it up and said, "Have close relationships with farmers and purveyors. Learn from them. It's through these relationships that you can trust you're getting the best."

Ian Schnoebelen - Iris, New Orleans, Louisiana
Citrus Salt 
Add citrus salt to seafood for a nice lift. Take lime, lemon, orange peels or zest, and blend them in a food processor with some kosher salt and you're done. 
Paul  Vivrant - Vie, Western Springs, Illinois

Pickling Juices
Use quality ingredients (Vivrant recommends good champagne vinegar, Meyer lemons and sea salt) to pickle vegetables and get two for the price of one: You can use the pickling juices as a vinaigrette or a marinade for fish and meats.
April Bloomfield, The Spotted Pig, New York, New York

Add acidity in everything to bring out the flavor in food. Lemon, orange, tomatoes, lime, aged balsamic vinegar or cherry vinaigrette makes every dish brighter.
Sean O' Brien - Myth, San Francisco, California

Make Your Own Salt
Ditch the iodized salts and make your own flavored kind - take herbs like Rosemary from your garden and crush them up with some salt for an enhanced flavor.
Gavin Kaysen - El Bizcocho, San Diego, California

Pimente d' Espelette (a ground red chile pepper)
Season fish with pimente d' espelette instead of using pepper. Pepper adds a bittery taste while pimente de espelette makes fish sweeter. Superb in ceviche.
Steve Corry - Five Fifty Five, Portland, Maine

Taste Your Food
Taste it when you buy it. Taste it when you bring it home. Taste it as you cook it and taste it before you serve it. His motto: "Go for it, even at the farmers market. You won't get arrested."

Gabriel Bremer - Salts, Cambridge, Massachusetts
Go Global
Always research new techniques. Gabriel looks to Spain, Italy, and even old Japanese techniques to discover ways to add something new to his cooking.
Johnny Monis - Komi, Washington DC


Cold Cuke and Carrot Soup
Serves 4-6  

3 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 tablespoon chopped garlic
1 1/4 pounds carrots, peeled and chopped
2 teaspoons each toasted cumin and coriander seeds, ground
1 tablespoon sweet paprika
6 cups peeled and chopped fresh cukes
2 to 3 cups chicken or vegetable stock
2 1/2 cups good quality sherry (fino or amontillado)
salt and freshly ground pepper to taste

Garnish: light sour cream or yogurt and either one or a combination of the following fresh herbs: chives, parsley, basil, tarragon

Heat the oil in a large soup pot and add the onion, garlic and carrots. Cook over moderate heat until the vegetables are soft but not browned.
Add the spices and continue to cook for 2 to 3 minutes longer. Add the cukes and 2 cups of stock.

Cool the mixture slightly and puree in a food processor until smooth. Stir in the sherry and more stock if the soup seems too thick.Season to taste with salt and pepper. Cover and refrigerate for at least 3 hours.

Serve garnished with a dollop of light sour cream and chopped fresh herbs such as chives, parsley, basil, tarragon or a combination. Can be made 3 days ahead and stored in the refrigerator until ready to serve.

Yellow Gazpacho with Smoked Salmon "Spheres"
Serves 6

For the yellow gazpacho:
1 3/4 pounds very ripe, yellow or orange tomatoes
3 medium (1 pound) charred, peeled and seeded yellow bell peppers
1 medium (1 1/2 cups) chopped onions
1 tablespoon chopped garlic
1/8 teaspoon (big pinch) saffron threads
1 teensy dragon chile or 1/4 teaspoon red chile flakes
1 and 1/2 tablespoons olive oil
1/2 cup fruity white wine such as Gewurztraminer or Riesling
1 cup rich shrimp, chicken or vegetable stock
salt and freshly ground white pepper
fresh lemon juice, to taste
1/4 cup each diced, seeded cucumber, sweet red onion and avocado
Smoked Salmon Spheres
Garnish: fresh basil

For the smoked salmon spheres:
3/4 pound good quality smoked salmon, very coarsely chopped
3 tablespoons finely chopped sweet red onion
1 teaspoon finely minced garlic
1 teaspoon finely minced lemon zest
1 tablespoon finely chopped fresh cilantro (or a mixture of fresh basil and mint)

In a food mill or blender, puree the tomatoes and peppers and strain, pressing down hard on the solids. Set aside. You should have approximately 3 cups of puree.
In a saute pan over moderate heat, saute the onions, garlic, saffron and chile in olive oil until softened but not brown.Add wine and the stock and continue to cook uncovered for another 6-8 minutes until vegetables are very soft.

Puree in a food processor or blender and add to the tomato juice mixture and season to taste with salt, pepper and drops of lemon juice. Chill.

Mix salmon, onion, garlic, zest and cilantro together and season lightly with salt and pepper. Form into even heaping teaspoon size meatballs and set aside, cover and refrigerate until ready to use.To serve, ladle the soup into chilled bowls and scatter the diced cucumber, onion and avocado on top. Divide the Smoked Salmon Spheres among the bowls. Sprinkle basil over the top and serve immediately.

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.

Bitter Sweet

Clagett Farm CSA Recipes
Fall 2006

Recipes from “Cook For Life Balance” by Rita Calvert

Bitter Sweet

We sailed through the Clagett Harvest Fest in brilliant sunshine and a mild breeze (although the Education Barn with all of the food, auction and goodies was a touch chilly). The CSA pick up was thoughtfully moved down the hill to be a splendid visual for the festival.

Many of us mentioned with sadness --the last few harvests in the weeks remaining. Of course conversation then segued to wonder what Carrie & buddies do all winter?

so joyfully we continued to gather our fresh garlic, winter squashes and a new crop of fall greens including bok choy, that fabulous arugulas and spicy mix. Life couldn’t be healthier!!

Bok Choy
Many of us may recognize bok choy as a vegetable with white-greenish stalks and large leaves. It is better known in Thai cooking as pak choi, but can be called white cabbage or mustard cabbage. The stalks are crunchy but not stringy and it’s an easy vegetable to cook – either in a stir-fry or simply blanching and eating in a salad or as a snack.

Many Thai recipes also call for coconut milk. Keep in mind that this is quite different from the liquid that comes directly from the center of the coconut. The milk is made by extracting juices from the white flesh and is much richer in flavor.

This is such a delicious blend for a light salad. Try it either with the traditional chilies (very spicy) or with red bells (very mild).

Pak Choi (Bok Choy) with Lime Dressing

2 tablespoons cooking oil
3 fresh hot chilies – (or red bell pepper slivers)
4 garlic cloves – sliced thinly
6 green onions, sliced on the diagonal (separate white and green parts)
2 pak choi, thinly sliced
1 tablespoon crushed peanuts
2 tablespoons lime juice
2 tablespoons fish sauce
1 cup coconut milk

To prepare the dressing, mix lime juice and fish sauce. Slowly blend in coconut milk with a whisk.

Heat a wok with just a touch of oil and stir-fry the chilies first and then the garlic. Use a skillet as an alternative. Next, cook the green onions: 3 minutes for the white parts and an additional 1 minute for the green.

Fill a large pot with water, salt, and bring to a boil. Add the pak choi, stir for about 10 seconds, remove, and drain.

Place the pak choi in a large serving bowl and toss with the dressing. Top with chile/garlic mixture and peanuts. Can be served hot or cold and prepared in individual bowls after blending the dressing and the pak choi.

Winter Squash~A Variety of Health-Promoting Nutrients

Winter squash, unlike its summer equivalent, can be harvested very late into the fall, has a longer storage potential, and still provides an outstanding variety of conventional nutrients. Winter squash emerged from our food ranking system as an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, winter squash emerged as a a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid. How does this amazing array of nutrients support our health?

One of the most abundant nutrients in winter squash, beta-carotene, has been shown to have very powerful antioxidant and anti-inflammatory properties. Beta-carotene is able to prevent the oxidation of cholesterol in the body. Since oxidized cholesterol is the type that builds up in blood vessel walls and contributes to the risk of heart attack and stroke, getting extra beta-carotene in the diet may help to prevent the progression of atherosclerosis.

It may also protect against diabetic heart disease and may be useful for preventing other complications caused by free-radicals often seen in long-term diabetes. Additionally, intake of foods such as winter squash that are rich in carotenoids may be beneficial to blood sugar regulation.

Butternut Squash Pizzas with Rosemary
Makes (2) 8-inch pizzas

Just imagining a picture of this and you’ll savor the flavor, sniff the aromas and begin to drool. If you can’t imagine a pizza without some tomato sauce...add it to your heart’s desire.

1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
sea salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package ready made pizza dough
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese

Preheat oven to 400 degrees.

Place sliced onion and squash in a roasting pan. Sprinkle with salt, pepper, and 2 tablespoons of the olive oil; toss to coat.

Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; Toss in the rosemary, set aside.

Increase oven temperature to 450 degrees. On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Ricotta Stuffed Squash
Serves 8

As a meal in itself this dish is hardy, colorful and satisfying.

2 medium butternut squash, baked until tender squash
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
6 ounces fresh arugula (or spicy Clagett mix)
2 eggs
2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
sea salt & freshly ground black pepper
2 teaspoons mixed clagett fresh chopped herbs
1 (26 ounce) jar spaghetti sauce

Preheat oven to 375 degrees.

cut the squash in half andscoop out the seeds.

In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and arugula cook 3 minutes. Add the garlic.

In a medium mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, herbs and arugula mixture. Fill the squash halves with this mixture, and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells

Bake for 20 minutes.

Serve with warm tomato sauce.

Winter Squash & Baked Turkey Tenderloin
Serves 2–3

Hearty and savory, this easy-to-make casserole features turkey tenderloin and winter squash covered with a cheese and bread crumb topping. Serve this comforting cool weather dish with a salad of baby lettuce leaves and sliced cucumbers.

1/4 cup bread crumbs
1/4 cup grated Parmesan or Romano cheese
11/2 TB extra virgin olive oil, divided
1/2 tablespoon butter
1 small yellow onion, cut in half and thinly sliced
1 medium stalk celery, sliced
3/4 lb turkey tenderloin, cubed into bite-size pieces
2 teaspoons fresh thyme
*2 cloves minced garlic
sea salt and ground pepper, to taste
2 cups winter squash such as Kabocha (leave the skin on) or Butternut (remove skin), cubed into bite-size pieces

Preheat oven to 375°.

In a small bowl, mix together bread crumbs, cheese, and one tablespoon of the olive oil. Set aside.

In an oven-proof skillet, heat remaining half tablespoon of olive oil and the butter over medium heat. Sauté the onion and celery for 5 minutes. Add turkey, thyme, garlic, salt and pepper, cooking until the turkey browns. Add the squash and continue to cook for a few more minutes. Sprinkle with bread crumb mixture. Cover the dish and transfer to the hot oven. Bake the casserole for 15–20 minutes or until turkey is completely cooked and squash is tender.

Watermelon,Pumpkin and squash

Clagett Farm CSA Recipes
Fall 2006

Recipes from “Cook For Life Balance” by Rita Calvert

Watermelon/Health News

Watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.

Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.

Mediterranean Watermelon Salad
A bit of feta cheese adds a Greek touch!

6 cups torn mixed salad greens
3 cups cubed seeded watermelon
1/2 cup sliced onion
1/3 cup crumbled feta cheese
1/2 cup watermelon vinaigrette
cracked black pepper

2 tablespoons currant jelly
1/4 cup pureed watermelon*
2 tablespoons white wine vinegar
1/4 teaspoon garlic pepper
1 teaspoon vegetable oil

In large bowl, mix all ingredients except vinaigrette and pepper. Just before serving, toss salad mixture with vinaigrette. Garnish with pepper.

A sweet-sour dressing tastes great on fruit or green salads! In small saucepan, heat jelly just until melted; cool. Add remaining ingredients; stir until well blended. Store in refrigerator; shake well before using. Makes about 1/2 cup.
*In blender, process chunks of seeded watermelon until pureed

5 Minute Watermelon Frappe
Serves 2
A great alternative to watermelon slices.

4 cups cold watermelon chunks
2 tablespoons fresh lime juice
8 mint leaves

Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.

Add the lime & mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.

Strain into a bowl with a pouring lip. Pour into goblets, garnish with a sprig of mint and enjoy!

Maple Citrus Watermelon Glazed Chicken
Makes 2 cups

Watermelon Glaze
2 cups watermelon puree
Juice from 3 fresh lemons
1 tablespoon lemon zest
1⁄2 cup maple syrup
1/2 teaspoon cinnamon

Simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick
Keep warm.

Serves 8
Skinless boneless chicken breast splits
2 cups pineapple juice
1⁄2 cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic

Place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.

Caribbean Watermelon Salsa
Makes about 4 cups

2 cups chopped seeded watermelon
1 cup chopped fresh pineapple
1 cup chopped onion
1⁄4 cup chopped fresh cilantro
1⁄4 cup orange juice
1 tablespoon chopped jalapeno pepper or jerk seasoning (or to taste)

In a large bowl combine ingredients; mix well. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.

Minced Pork and Watermelon Lettuce Wraps
Easy Wraps You Can Do At Home
Serves 4 - 8.

1 pound lean ground pork
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 teaspoon soy sauce
1 cup fresh chopped scallions
1 cup Hoisin sauce
1 cup toasted pine nuts
1 cup minced seedless watermelon
8 large Bibb (or iceberg) lettuce leaves

In a heavy, non-stick skillet over high heat brown the pork until well done. Reduce heat to medium and add the garlic, ginger and soy sauce to the pan. Stir for a few minutes and then add the scallions. Remove from heat and add the Hoisin sauce and pine nuts. Stir to mix well. Fold in the watermelon. Divide among the lettuce leaves, wrap and serve immediately.

Old Fashioned Watermelon Pickle

2 quarts prepared watermelon rind
Pickling lime
1 quart white or cider vinegar
5 cups sugar
1 tablespoon pickling spice
1 tablespoon cloves
1 tablespoon whole allspice
1 large cinnamon stick, broken into pieces

Prepare rind by removing green outer rind and red flesh; cut into 1-inch pieces. Combine pickling lime and water in a ratio of 2 tablespoons lime to each quart water and pour over prepared watermelon rind. Make enough to cover all the rind. Soak at least 8 hours, but preferably overnight, stirring the mixture from time to time during the soaking. Drain off lime water. Rinse rind carefully under running water several times to remove all of the lime. Drain rind pieces on a kitchen towel.

Make a syrup of vinegar, 1 cup water and sugar in a large stainless steel or enamel saucepan. Tie spices together in cheesecloth or muslin and add to the syrup. Simmer mixture until all sugar is dissolved. Taste carefully (it is quite hot) and add more sugar or vinegar to taste. Add watermelon rind and boil until transparent and syrup is thick. Remove spice bag.

Put rind and syrup into hot jars, seal and process in boiling water bath for 15 minutes.

Winter Squash~Pumpkin Prep

I put cut up pieces (large ones) already seeded into my crock pot for 2 or so hours on high. When a fork can easily pierce the squash/pumpkin pieces, I remove it and scrape the flesh into my food processor and whirl a bit. Then I freeze in 1 and 2 cup increments. Soup and pie are obvious and delicious choices, I also put 1 cup of this puree into nearly every batch of muffins, waffles, cookies, pancakes, biscuits etc. that I make. I just take an existing recipe and add my cup of squash puree. It nearly always works, and my kids are none the wiser.

A Few Quick Serving Ideas:

Top puréed cooked winter squash with cinnamon and maple syrup

Steam cubes of winter squash and then dress with olive oil, tamari, ginger and pumpkin seeds

Top "strings" of spaghetti squash with pasta sauce

Add cubes of winter squash to your favorite vegetable soup recipe

Curried Mushroom & Squash Soup
Moosewood Cookbook by Molly Katzen

At least one and one-half hours to prepare & simmer 4-5 servings
2 medium butternut or acorn squash
2-1/2 cups water or stock
1 c. orange juice
2 Tbl. butter
1/2 c. chopped onion
1 medium clove crushed garlic
6 oz. mushrooms, sliced1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp dry mustard
1 tsp salt (or to taste)
a few dashes cayenne
optional: fresh lemon juice
garnishes: chopped, toasted, almonds yogurt

Split the squash lengthwise and bake face-down in a 375s oven on an oiled tray, 30 minutes or until quite soft. Cook and scoop out the insides. You'll need about 3 cups worth. Put it in the blender with the water or stock and puree until smooth. Combine in a kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Saute until the onion is very soft. (You may need to add a little water if it sticks). Add mushrooms, cover and cook 10 minutes.

Add the saute to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. Since this is a fairly sweet soup, you may want to spruce it up with some fresh lemon juice.

Serve topped with yogurt and chopped, toasted almonds. Note: this soup need not be served immediately. Simmer a while, and the flavors can mature.

Spaghetti Squash & Shrimp Salad
6-8 servings

Dressing (Nuoc Mam)
4 cloves garlic
2 small red chilies or 1 1⁄2 Tbsp.Vietnamese chili-garlic sauce
1 C. warm water
2 Tbsp sugar
3 Tbsp lime juice (about 1 large lime)
1⁄2 C. fish sauce
1 medium Spaghetti squash (4 –– 4.5 lb) yields about 9-10 cups cooked squash.
1 cup loosely packed Thai/Holy Basil OR Mint
1 1⁄2 lb. Medium sized shrimp

To make the dressing, cut chilies into small rings. Place chilies, garlic and sugar into a mortar and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the warm water, lime juice and fish sauce. Stir to dissolve. Set the dressing aside.

Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands. Let it cool.

While the squash is cooking, boil the shrimp in lightly salted water. Drain and rinse in some cold water. Peel and butterfly them after they cooled. Add to Squash.

Chop the basil coarsely and add to squash. Mix until the shrimp and basil are evenly distributed.

Mix dressing into squash mixture right before serving. There is more dressing here and is needed for a 4 lb. squash. Mix in only as much dressing as needed to your desired taste. The remaining dressing can be used as a condiment for dipping meat, seafood, and vegetables or for drizzling on plain rice. The dressing will keep up to two weeks in the refrigerator.

Mix cooked spaghetti squash with a little egg and flour. Add fresh minced ginger, white pepper and sliced green onions (but no salt). Fry like a potato pancake and serve with soy sauce. Yum!

Cook Spaghetti Squash by cutting in half and cooking like a pumpkin or butternut squash in the oven until it can be easily pierced by a fork. Gently scoop out sqush 'noodles' and serve hot with red sauce or cooled like a noodle salad with your favorite dressing.

Saute garlic and butter until the garlic is soft. Cut the squash in half and steam the squash until tender. Then separate from the shell by running a fork along the length of the squash to get spaghetti-like strands. Add to the pan and toss to coat with butter and garlic. Add fresh diced tomatoes and torn fresh basil, cook for a minute or two and add salt and pepper to taste.

Squash Attitudes


It’s time to keep the house cool.  So brush up that grill and make all of your meals out of doors, even a pizza or meatloaf. Below you’ll find a general grilling attitude that works in most applications. Real hardwood and fruit wood is preferable over charcoal briquets and now many stores carry the real McCoy. Please please DO NOT use those “easy light” briquets as you can literally taste the chemicals in the food!!

Grilled Vegetable Tart
Serves 8

Grilling vegetables brings out their sweetness and imparts a smoky, nutty quality that is extraordinarily delicious. Make them whenever you  light up the coals all harvest season. Look for focaccia bread in Italian bakeries or your supermarket.

Choose colorful ripe garden fresh vegetables, such as summer squash, eggplants, onions and different colored bell peppers. The amount depends on you.
Cut eggplant, onions and squash on the bias into about 1/2" thick slices. 
Cut peppers  into 2 to 3" strips
Sweet potatoes can be half-baked and then cut on the bias or in chunks
purchased focaccia (about a 12-inch square or
slices multigrain bread)
4 oz. soft goat cheese (chevre)

About an hour or so before cooking, combine vegetables with any good olive oil-based vinaigrette or use balsamic vinegar and olive oil with added minced garlic, basil, pepper and salt.

"Prepare a grill  fire, preferably using some fruit wood or mesquite chips. Fig or apple wood is quite amazing. When coals are evenly at the white ash stage, drain vegetables well and grill on fine mesh BBQ grid about 4 to 6" from the coals. Grill as slowly as possible until tender when pierced, turning several times and moving vegetables around with a fork so that they cook evenly.  A little charring on the edges doesn't hurt them.

Keep the grill on medium or preheat the oven to 375 degrees.

If using a 12- or 13-inch focaccia, cut in half horizontally. Lay out the halves (or the whole grain bread slices) in a sheet pan. Brush cut sides with oil mixture. Spread goat cheese over bottom layers of focaccia; top with eggplant, red pepper, zucchini,  yellow squash and any other grilled vegetable you have grilled.  Heat the tart on the grill or in the oven for about 20 minutes to meld flavors.

To serve, cut into wedges.

Clagett Mid-July Salsa
Makes about 4 1/2 cups (give or take)

Inspired by spices of northern Africa, we’ve taken everything else from the harvest this week at Clagett Farm. So now we have a “fusion” dish to top just about all savory categories-breakfast, lunch and dinner. We hope you get excited as it’s very spicy which is ever so good for you and speeds up the metabolism

Spicy Mixture
2 teaspoons whole coriander seeds
2 teaspoons whole cumin seeds
2 cloves garlic
1/2 dragon chile
about 1/2 teaspoon sea salt
juice of 1/2 lime
3 tablespoons thinly sliced garlic chives

12 orange cherry tomatoes (sun golds)
2 cups diced fresh cucumber
2 cups diced uncooked squash (any combination but tender younguns’ work best)

To Dry Roast the Seeds:
In a small sauté pan add the coriander and cumin seeds and heat over medium high heat, shaking often. When you smell the fragrance of the seeds, roast just a bit more and then place in a mortar and pestle. Grind. Add the garlic, dragon chile and salt and grind well. Add the lime juice and mix.

Place the cut raw vegetables in a non reactive container. Pour the lime spice mixture over. Cover and let meld in the refrigerator at least 30 minutes before serving.

Greek Cold Cucumber Soup with Clagett Mid-July Salsa
Serves 4 to 6

We can’t think of of a soup that tastes better on a hot summer day. Consider serving this at your next cookout.

1/4 cup walnuts, toasted
1/4 cup  extra-virgin olive oil
1 tablespoon white wine vinegar
2 cloves garlic, peeled
4 cups yogurt
1/2 cup  cold water
2 small cucumbers, peeled, seeded, and diced
salt and freshly ground pepper to taste
chopped fresh mint for garnish

Combine the walnuts, oil, vinegar, and garlic in an electric blender or food processor and process until a smooth paste is formed.
Combine with the remaining ingredients in a mixing bowl and stir to combine. Serve well chilled, topped with a spoonful of Salsa and garnished with chopped mint.

Cilantro Pecan Pesto-Grilled Yellow Squash and Zucchini
Serves 4–6

This melt-in-your-mouth squash provides a colorful accompaniment to other grilled fare, and the cilantro-pecan pesto is a fun change from traditional basil pesto. Grilling the sauce mellows the garlic and cilantro, allowing the full flavor of the squash to shine through. Easy, quick and absolutely delicious.

1/4 cup pine nuts
1/4 cup pecans
2 garlic cloves, minced
3/4 cup fresh packed cilantro, roughly chopped
1 tablespoon umeboshi or ume plum vinegar (or more to taste)
2 tablespoons extra-virgin olive oil
2 yellow crook neck squash
2 zucchini squash

Ingredient option: If you would prefer to include Parmesan in the pesto and make this non-vegan, remove the umeboshi vinegar and replace with 1/2 cup of Parmesan cheese and salt to taste.

Toast pine nuts in a heavy skillet on medium heat until fragrant and golden brown. Repeat for pecans. Combine the pine nuts, pecans, garlic, cilantro and ume vinegar in a food processor. Pulse until fine and well mixed. With food processor running, slowly add oil. Mix a few times by hand to thoroughly combine pesto.

Spray olive oil cooking spray or lightly rub olive oil onto grill grate to prevent sticking. Preheat grill to medium heat.

Cut squash lengthwise (about three pieces per squash). Make 3 or so hatch marks on cut sides of squash and rub pesto onto cut sides of squash. Grill squash for about 5 minutes on each side or until golden grill marks appear and squash is soft. Remove and serve with extra pesto on the side if desired.

Chicken Grilled  Under A Meteorite  — Clagett Farm Style
Serves 3-4

This technique, traditionally entitled, “chicken Grilled under a Brick is an old-timey recipe which provides a juicy, perfectly cooked chicken with crispy skin. The smoky grill flavor and the bright taste of fresh herbs combine to make this is the perfect dish for a casual summer patio meal. To simplify prep, ask a meat department person to split the chicken in half-so it lies flat-but leaving it intact. Serve with a light pasta salad with lots of fresh herbs and the Grilled Squash with Cilantro Pecan Pesto

1 3–4 lb natural chicken
1/2 cup extra-virgin olive oil
5–6 garlic cloves, chopped
6 tablespoons Herbes de Clagett
sea salt and ground pepper, to taste
lemon wedges to garnish

Marinate the chicken in the refrigerator with the herbs, olive oil and pepper for at least 5 hours or overnight.

A whole chicken should be cooked over a medium-low fire (you should be able to hold your hand over the flame for 5–6 seconds). Drain excess marinade off the chicken and sprinkle liberally with salt and pepper. Place the chicken on the grill skin side down. Immediately place two heavy bricks wrapped in foil or a weighted cast iron pan over the chicken. Close the lid of the grill and cook for about 15 minutes. Check to see that the skin is crispy and golden. Cook on the other side for 15 to 20 minutes, until juices run clear when pierced with a knife or a meat thermometer registers 180°F. Serve with wedges of lemon

As we were learning the ropes for this recipe AND grilling along the Severn  River, we searched around to borrow a brick or two. Low-and-behold, from our jetty bracing the waterline, we found a huge flat rock. Covered with foil and plopped on our chicken, this mighty meteorite did the deed! We joked about the meteorite that had gratuitously landed on our bird. (Of course this now famous rock was returned to the shores of the Severn).

“Getaway” Zucchini, Cranberry and Walnut Cake
Serves 16

1 cup whole wheat flour
2 cups unbleached white flour
1 1⁄4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 eggs
1⁄2 cup egg substitute
2 (2 1/2-ounce) jars prunes baby food
2 tablespoons canola oil
2/3 cup buttermilk
3 tablespoons thawed frozen orange juice concentrate
2 teaspoons pure vanilla extract
3 cups shredded zucchini, blotted dry
1 1⁄2 cups fresh cranberries
1⁄2 cup chopped walnut pieces
1 tablespoon grated orange zest
1 tablespoon grated lemon zest

Mix the whole wheat flour, unbleached white flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk the eggs, egg substitute, prunes, canola oil, buttermilk, orange juice concentrate and vanilla in a separate bowl. Add the dry ingredients and whisk until smooth. Fold in the zucchini, cranberries, walnuts, orange zest and lemon zest. Spray two 5 x 9-inch loaf pans with non-stick cooking spray. Divide the batter between the pans. Bake at 350 degrees for 1 hour and 20 minutes. Cool in the pans for 10 minutes. Remove to a wire rack to cool completely. Glaze with lemon icing.

Lemon Icing

1 1/2 cups confectioner's sugar
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice

Combine the confectioner's sugar, lemon zest and juice in a bowl; whisk until smooth and sugar is completely dissolved. Spoon over the top of the cake.

Recipes from “Cook For Life Balance” by Rita Calvert