This Week's Share: Green Tomatoes, Okra and More


This photo & great advice from Billy & Gail: There is more beauty to harvest with your eyes at Clagett Farm; just relax and enjoy your visits. Thanks Billy & Gail!


Before we get to this week's share, we wanted to offer a few announcements. 

UPDATE: Canning workshops are full - thanks to everyone who expressed interest!

3 Slots Left for Canning Workshops - Get Them Before They're Gone!

As announced last week, Susan Sanders - a fellow CSA member - is offering canning workshops in her home in August. There's 1 slot left for Sunday, August 4, and 2 slots left on Sunday, August 18. All the details are below. If you're interested, grab a slot ASAP by emailing Susan at the address below.

When:  Sunday, August 4 OR Sunday, August 18 at 2pm.  Plan to stay at least until 4pm, or later to see a little extra. 

Where:  Susan lives near Dupont Circle in DC.  We'll give you more details when you sign up. 

Sign up by sending an email to Susan with your preferred date.  Classes are limited to 6 participants each. 

Cost:  Susan only charges a $5 fee for supplies, which includes some photocopies and a jar of something you've made.  Keep in mind that no one is licensed, insured, or paid for this activity. Susan offers this class to you because many of our members have asked over the years, and she is willing to do it.  Thank you Susan! 


Snap a Pic? Send It Our Way!

We love showing off member photos of produce or their visits to the farm. Have you snapped some photos this season? Email them to us and we'll feature them here on the blog! 


What's in this week's share:

Here are all the details of this week's share, including u-pick information.

5 1/4 total pounds, including choice of:

  • Melons - 3 varieties of watermelons (most are red flesh - the one we tasted at the farm was very sweet - they all have seeds) and honeydews. The melons average 4 pounds. 
  • Okra
  • Squash
  • Cucumbers
  • Onions
  • Garlic
  • Eggplant (1 pound or 1 eggplant max -see details at pick-up)
  • Peppers (1/2 pound max)
  • Beans (1/4 pound max)
  • Red Tomatoes (1/2 pound max)
  • Green tomatoes
  • Tomatillos


What's On U-Pick: 

  • Kale and collards are still in the field.
  • Beans.
  • Basil.
  • Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives, garlic chives, lavender (no flowers), marjoram, stevia, thyme, Thai basil.  
  • Husk cherries (also called ground cherries)
  • Flowers. 

 Other notes:

  • There are Nigella flower seed pods in the flower garden. Help yourself!
  • The dill has gone to seed, which means there are plenty of dill seeds to be had -- perfect for pickles!
  • The cilantro has also gone to seed, so there are cilantro seeds aplenty. You may know cilantro seeds better as coriander.


Recipe Suggestions: Green Tomatoes

We have ample green tomatoes this week. If you're looking for ideas on how to use them, here are a few suggestions:

Have a recipe that you love? Or another suggestion for green tomatoes? Share it with members by emailing us


Questions? Comments? Let us know here on the blog!

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!

Cooking with green tomatoes

Perhaps you are one of the people that has not yet discovered the hidden values of green tomatoes.  There's no need to wait until they ripen--you can also cook with them now.  I do love the classic fried green tomatoes, but I've discovered that the green tomato can be delicious in soups, sautes and casseroles.  I often substitute green tomatoes in recipes that call for green peppers--they have a similar crunchy texture, but also add a tart, lemony flavor.

Well there's no need to take my advice--take the advice from some people that enjoy the kitchen more than the field.  One of your fellow members, Kerry, is a finalist in a green tomato recipe contest!  Check out her recipe, Green Tomato Curry, and 5 other finalists for some innovative ways you can use your green tomatoes.  Go to and scroll down to one of the posts from November 9th.  You can also find more of Kerry's recipes at
Kerrys_green_tomato_curry_1_2 Kerrys_green_tomato_curry_2_2

Your farmer,
Carrie Vaughn

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.

A Run on Tomatoes and Basil

Clagett Farm Recipes~A Run on Tomatoes and Basil
Photos and Recipes~Rita Calvert 2007

Farm Recipe Talk
Sometimes I like to explore what other farms are producing and cooking up around the country. It can be inspirational to see what our farm buddies may be doing with their tomatoes on the other side of the country. So you will find a smattering of different viewpoints.

Creamy Polenta with Fresh Tomato Sauce and Local Goat Cheese
-developed for The Chesapeake Bay Foundation’s Locally Grown Lunch
Serves 8

Polenta never tastes this good naked or that means without all of the butter, cream and cheese the resaurants normally add. This polenta is so light, so fluffy, so creamy, it should be a dessert. To serve this dish to a crowd, it can be layered and baked as a casserole or for smaller portions, build individual plates. (Polenta recipe from the Wall St. Journal).

4 cups water
salt to taste
1 cup medium-grain yellow polenta
4 tablespoons butter
1 cup cream cheese
Fresh Tomato Sauce
1/2 cup crumbled goat cheese

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

Finish by stirring in the cream cheese and salt to taste.

If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff.

Fresh Tomato Sauce
1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
2 garlic cloves, peeled and minced
3 tablespoons olive oil
1/4 cup chopped fresh basil
1/2 teaspoon salt, or to taste
black pepper, to taste

In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly.
Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.

To Assemble:

Preheat the oven to 400 degrees.

Grease the bottom of a 8 x 8 baking dish. Spread the polenta evenly to make a 2-inch thick layer. Spread with a nice layer of tomato sauce and sprinkle evenly with goat cheese. Bake for 20-25 minutes or until cheese has melted.

Breakfast Tomatoes

Broil halved or sliced tomatoes under the broiler (sprinkle with garlic and olive oil if you like) until they are pleasantly browned. Serve with eggs or just eat on a piece of toast. A great way to get a vegetable serving into your first meal of the day.

Tomatoes in Spicy Yogurt Sauce
Serves 4 to 6

The tomatoes are warmed, not fully cooked, in the sauce, leaving their softly solid texture intact. Serve them alongside broiled, grilled, or steamed fish and be sure to have plenty of rice to soak up the sauce.

8 ripe but firm tomatoes (about 2 pounds. total)

1 teaspoon vegetable oil

2 teaspoons cumin seeds

1 teaspoon brown mustard seeds

2 tablespoons butter, cut into small pieces

1/4 teaspoon turmeric

1/4 teaspoon cayenne

6 cloves garlic, minced

2 serrano chiles, seeded and finely chopped

1 teaspoon salt

1 cup plain whole milk yogurt

garnish cilantro sprigs

Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot. Put tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water. Drain tomatoes and pat dry. Core and peel tomatoes (leave them whole). Set aside.

In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low. Add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro and serve warm, with plenty of sauce.

Tomato Conserve
Yield: 8 eight oz. jars
Keep this on hand in your pantry for summer freshness year ‘round.

18 cups tomatoes, cut in chunks

3 teaspoons ginger

6 cups sugar

3 lemons (thinly sliced)

In a large Dutch oven cook tomatoes 45 minutes. Add sugar, lemon and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes.

Julia’s Gringa Sopa
Serves 6-8

This is a direct recipe from the female half of the team for Marquita Farm in central California
"Sopa" is what we know as ‘spanish rice' here in the US. The traditional Mexican sopa you see here in Watsonville is barely pink, usually made with just a couple of tablespoons of tomato paste, rice, oil, and "knorr swisa", or powdered chicken bouillon. I like to make my own version of sopa, with more tomatoes and no bouillon. Here's my recipe:

2 cups tomatoes, peeled, seeded, quartered and then pureed in the blender. (I've been known to leave the seeds and skins on....)
3 tablespoons cooking oil
3 medium/large cipolline or other onions, chopped
2 cloves garlic, chopped
1 teaspoon salt
2 cups raw rice
2 3/4 cups boiling water

Cook the onion in the oil in a large Dutch oven with a lid that fits well until it's soft but not too brown. Add garlic and rice, cook another couple of minutes. Add tomatoes and salt, stir well, then add the water and cover and cook, covered, over low heat for 20 or so minutes.

Tomates Concassées
As the French term for chopped, seeded, and peeled tomatoes this dish is perfect to top grilled seafood, poultry or meat. Go ahead and use it to top pasta, rice or potatoes.

3 pounds ripe tomatoes, any color

1 pound onions

3 garlic cloves

some olive oil

1 bunch of basil

juice from one large or two small lemons

salt and pepper to taste

Bring a saucepan of water to boil. Make a 1-3 inch shallow slit in the bottom of each tomato. Lower the tomatoes, 2 or 3 at a time, depending on their size, into the boiling saucepan of water. They should only bathe for *5* seconds, no longer. Remove to a plate, rinse in cool water if you like. When all the tomatoes are done, remove peels and seeds, and roughly chop. (if you aren't the French perfectionist, skip the seed removal.)
Peel and chop onions and garlic. Saute the onions in a little oil over a medium heat in a wide largish soup pan for a few minutes, then add the garlic. Take care not to burn either. Remove from heat when both are soft and won't be raw and crunchy in the sauce.
Wash and chop basil, then mix it with the cooled onion mixture, and the tomatoes. Season with salt and pepper to taste.

Greek Salad Sanwich
Serves 4

As a salad, this recipe can be a sandwich filling or use it to stuff a vegetable such as zucchini or bell peppers.

12 ounces small tomatoes, cored, halved, thinly sliced

6 cups arugula, spinach leaves or other small greens, stems trimmed

1 1/2 cups thinly sliced cucumber

1 cup crumbled feta cheese (about 4 ounces)

1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)

16 large fresh basil leaves, thinly sliced
1 tablespoon fresh oregano leaves, chopped

1/4 cup olive oil

5 teaspoons fresh lemon juice

1 large garlic clove, minced

(4) 5- to 6-inch-diameter pita bread rounds, toasted

Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and herbs in large bowl.Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.

Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

We Think the Tractor's Sexy!


Clagett Farm Recipes~ We Think the Tractor's Sexy!
Photos and Recipes~Rita Calvert 2007

Farm Talk
...just couldn't resist that darlin' tractor who works so hard! (Have you heard the song?)

Don't forget to check out same time LAST YEAR for some great (and different) recipes on the same harvest from 2006.

Rockfish with Fresh Tomato Relish
Serves 4

4 rockfish fillets (6 ounces each)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large chopped tomato
1/3 cup sliced pimento-stuffed olives
2 tablespoons chopped fresh basil
1 tablespoon drained capers
Prepare grill or heat oven to 450 degrees F. Tear 4 large sheets of aluminum foil. Put each fillet on one half of each sheet. Brush 1 tablespoon of the olive oil and the lemon juice evenly over fillets; sprinkle with salt and pepper. Fold half the foil over each fish fillet to make 4 rectangular packets. Fold the remaining 3 edges over several times to seal.

For relish, mix together the remaining 1 tablespoon olive oil, tomatoes, olives, basil and capers; set aside.

Place packets on grill over medium –hot coals or on a baking sheet in the oven. Grill, covered, or bake 6 to 10 minutes, or until fish is opaque in center. Carefully open packets; transfer to plates and top with relish.

Raw Tomato & Herb Salad Dressing
Yield: about 2/3 cup

1 ripe medium tomato
1/4 cup extra virgin olive oil
1 teaspoon fresh tarragon
1 tablespoon fresh basil
1 tablespoon lemon juice
1/4 teaspoon salt
Dash of cayenne pepper
In a blender, mix these ingredients until smooth and creamy.

Pasta with Zucchini, Lemon, Pine Nuts, and Herbs
Serves 4

Although penne is called for here, feel free to choose your favorite.

1/2 cup mixed fresh herbs: Italian parsley, marjoram, basil, chervil, hyssop, oregano, lemon thyme and others. (No tarragon for this dish) 
1 lemon, zested FIRST and then squeezed for the juice
6 tablespoons virgin olive oil 
5 tablespoons pine nuts 
1/c cup cluster onions or scallions, thinly sliced then roughly chopped 
4 teaspoons tiny capers, rinsed in water 
3 tomatoes, cut into narrow strips
8 ounces small, firm green or golden zucchini
1 pound penne pasta 
salt and pepper 
freshly grated Parmesan

Slice the zucchini diagonally into pieces about the same thickness as the pasta (matchstick size, 1/8" or so). Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold.

Choose your fresh herbs from those suggested. Pull the leaves off the stems and chop them, but not too finely. Include any flowers, such as the purple flowers of the basil or pink thyme blossoms.

Heat 2 tablespoons olive oil in a small pan and add the pine nuts. Cook them until they begin to color; then add the onions or scallions. Cook the two together over medium low heat until the the pine nuts are brown. Transfer them to a wide bowl and add the rest of the oil, the capers, lemon peel, tomatoes and herbs. Season with salt, freshly ground black pepper and 1/2 teaspoon or so lemon juice to taste.

Add salt to the boiling water, drop in the zucchini and cook it about 1 minute. Scoop it out, drain and add it to the bowl with the other ingredients. Next, cook the pasta, scoop it out and add it to the bowl as well. Toss with a pair of tongs, so that the pasta is coated with the oil and herbs. Serve with the cheese.


Thyme-Braised Zucchini in Creme Fraiche 
Serves 4
Braising zucchini brings out their subtle, delicate flavor.

4 tablespoons unsalted butter
4 medium zucchini, about 1-1/4 lbs., trimmed and thinly sliced Salt and freshly ground black pepper Zest of one lemon and juice of ½ lemon
2 tablespoons finely minced fresh thyme
3/4 cup crème fraîche or sour cream

Melt butter over low heat in skillet. Add zucchini, salt, pepper, lemon juice and thyme. Cover skillet and braise over low heat for 6-8 minutes, or until just tender. Uncover skillet. Gently fold in crème fraîche and just heat through. Adjust seasoning and serve at once.


Clagett Exotic Okra
Serves 4

This makes use of many of the items for the current harvest. If you don’t consume it all at 1st seating it is absolutely delish the next day as a salad. Notice a mortar and pestle is used.

1 teaspoon coriander seeds, toasted until fragrant, then ground in a mortar and pestle
2 tablespoons canola oil
1 pound young tender okra, trimmed of stem
1/2 cup cluster onions (finely sliced)
2 medium tomatoes (chopped)
1/2 teaspoon dill seed
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Salt to taste

Put oil in a medium skillet and heat over medium high. When hot add the okra, onions and tomatoes. 
Saute until okra is tender-about 4-6 minutes. Lower heat and add the remaining ingredients. Toss just briefly-Do not cook long as you want the ginger and garlic to remain fiesty! Serve immediately.

Jazar wa Kusa (Zucchini and Carrots, a recipe from Egypt)
adapted from Mediterranean Vegetables by Clifford Wright 

2 large fat carrots, sliced diagonally about 1/4 inch thick (you can substitute baby carrots if your family haven’t already eaten them up as snacks) 
2 zucchini, ends trimmed, sliced diagonally about 1/4 inch thick 
1 teaspoon freshly ground cumin seeds 
salt and pepper to taste 
2 tablespoons olive oil

Preheat oven to 425 degrees.

In a large bowl, toss the carrots and zucchini together with the cumin and seaon with S & P. 

Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot.

Curried Roasted Okra
Serves 6

1 pound fresh okra
curry powder of choice

Slice okra into half inch pieces.
place curry powder (or some other spice mixture you like) in a bowl stir okra pieces around until they are well dusted

Grease a shallow roasting pan and place prepared okra on it. Roast okra until tender and a little crisp.

Pickled Okra

5 pounds okra
8 cups vinegar
1 cup water
1/2 cup kosher salt
8 cloves garlic
8 or more dried or fresh chiles
lots of dill seed

Wash okra, leaving top cam and removing excess stem. Combine vinegar, waterand kosher salt. Bring to a boil. Drop okra into boiling mixture (and chilesif you're using fresh chiles) and bring to a rolling boil. Place in hot, pint-sized sterilized jars. Add one clove of garlic and, if you're using
dried instead of fresh chiles, one or more dried hot chiles (depending on how hot you want them) and the dill seed to each jar. Seal while hot. Let stand 8 - 10 weeks before serving.
Layered Baked Okra
Serves 2 generously

This dish doubles well using a 9x13 casserole dish, or can be make in smaller amounts in individual ramekins.

3/4 lb large okra, cut into 1/2" thick slices
1 large ripe tomato, peeled, cored, seeded and coarsely chopped
1 small onion, very thinly sliced
1/2 to whole jalapeno pepper (personal taste) seeded and minced
4 slices bacon, diced and fried until not quite crisp, drained
Salt and pepper to taste
1 tsp chopped fresh sage or 1/2 tsp dried
Splash (scant 3 oz) dry white wine
1/4 cup grated Local Monterey Jack, colby, or mild cheddar cheese
Preheat oven to 350. Generously butter a small casserole dish (9x9 is about right)
Layer half the okra in the casserole. Top with half the tomatoes and then half the onions. Sprinkle with half the jalapenos and top with half the bacon. Season vegetables well with salt, pepper and half the age. Repeat the layers, then pour the wine over all.
Cover the casserole with foil and bake until tender about 30 - 40 minutes.

Remove the foil and spread the cheese over the vegetable. Bake, uncovered, until cheese is melted and bubbling, about 10 minutes longer. Let stand a
few minutes before serving.

Close to the Height of the Harvest

This go-round we're giving you a litle selection for the Clagett Harvest Recipes. Below is a much treasured recipe for a corn pudding or Strata. Also you'll find a fabulous recipe and some background info on those overlooked dillseeds just dropping to the ground out in the fields. Put them to delicious useas they are excellant for health and flavor.

Lastly are some Global Marinades for inspiration on those times when "you just gotta grill".

Family Corn Souffle w/ Smoky Tomato Sauce
Serves 6-8

This light and fluffy “pudding” is perfect for gatherings because you make it up to 24 hours in advance and have more time to do other things.

10 slices of white bread
4 cups fresh corn kernels
4 eggs
12 ounces (approx) spicy salsa verde (green salsa-Tradr J or Safeway)
3 cups milk
salt - pepper
1/2 to 1 pound sharp cheddar cheese, grated
Smoky Tomato Sauce, for topping

Mix eggs and milk together (mix well), cube bread (crust removed) and add the egg mixture. Add the rest of the ingredients (may add any type of pre-cooked meat), mix and pour into an oven safe casserole dish, cover and refrigerate for 12-24 hours. Bring to room temp. and bake at 350¬F for 1 hour and 15 minutes (covered for 45 of the minutes)

Smoky Tomato Sauce
Add some chipotle and a few smoked tomatoes to a QUALITY jarred pasta sauce

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter.

Dill's name comes from the old Norse word "dilla" which means "to lull". This name reflects dill's traditional uses as both a carminative stomach soother and an insomnia reliever.

Dill is part of the Umbelliferae family, whose other members include parsley, cumin and bay.

Dill is native to southern Russia, western Africa and the Mediterranean region. It has been used for its culinary and medicinal properties for millennia. Dill was mentioned both in the Bible and in ancient Egyptian writings. It was popular in the ancient Greek and Roman cultures, where it was considered a sign of wealth and was revered for its many healing properties. Dill was used by Hippocrates, the father of medicine, in a recipe for cleaning the mouth. Ancient soldiers would apply burnt dill seeds to their wounds to promote healing.

The curative properties of dill have been honored throughout history. The Conqueror Charlemagne even made it available on his banquet tables, so his guests who indulged too much could benefit from its carminative properties. Today, dill is a noted herb in the cuisines of Scandinavia, Central Europe, North Africa and the Russian Federation.

Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year.

Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.

Dried dill seeds should be stored in a tightly sealed glass container in a cool, dry and dark place where they will keep fresh for about six months.

Salmon, Cucumber, Dill Salad
Serves 4

This very summery dish is light and refreshing. The dill seed complements the rich taste of salmon beautifully. And it can be made in just 15 minutes from start to finish, giving you an easy, and delicious way to enjoy the healthy benefits of salmon with minimal effort. Topped with the low fat mustard sauce you have the perfect healthy salad without compromising flavor.

1 1⁄2 lbs salmon filet, cut into 4 pieces, skin and bones removed
1 tablespoon Dijon mustard
1⁄2 tablespoon honey
1 large cucumber, peeled, cut in half lengthwise, seeds scooped out, diced in 1⁄2 inch cubes, 3 cups
1 large ripe fresh tomato, seeds, excess pulp removed, diced
1 medium ripe, but firm avocado, diced in 1⁄2 inch cubes
2 tablespoons chopped garlic chives
3 medium cloves garlic, pressed
1 1⁄2 teaspoons dill seed
2 + 1 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
salt and cracked black pepper to taste

Mix together cucumber, tomato, avocado, chives, garlic, and dill, in a bowl and set aside. Whisk together lemon juice, olive oil, salt and pepper in a separate bowl. Toss with cucumber mix when ready to serve.

Preheat a stainless steel skillet over medium high heat for 2 minutes. Rub salmon with 1 tablespoon lemon juice and season with salt and pepper. Place in hot pan bottom side up. Cook for 2 minutes.

While cooking, mix together honey and mustard. Turn salmon and spread honey mustard on top of fish. Continue to cook for another 2 minutes, depending on how thick salmon is. You want it pink on the inside. Season with pepper.

Divide cucumber mixture between 4 plates and serve with salmon.

Tips for Cooking with Dill

Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.

Use dill when cooking fish, especially salmon and trout, as the flavors meld nicely
Add to your favorite egg salad recipe.

Use dill seed as a garnish for sandwiches.

Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy.

Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.

Cool Global Marinades for Grilling:

Use the herbs from Clagett Farm to be the base for these interesting marinades. Then just grill up some protein to go with your Clagett produce.

This combination of flavors could have come from just about anywhere in the Mediterranean or Clagett Farm. It is delicious on beef, pork,
and poultry, and is especially good on grilled or broiled fish.

Mediterranean Marinade

2 tablespoons extra-virgin olive oil
2 tablespoons red wine or balsamic vinegar
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon Dijon-style mustard
2 -3 cloves garlic, finely chopped
1 shallot, finely chopped
Salt and freshly ground pepper to taste

Combine all ingredients and marinate meat for 30 minutes to 2
hours before grilling. Makes about 1/2 cup

Good Ol’ US Buttermilk Marinade
Makes about 1 1/4 cups

This marinade is particularly good with chicken as the buttermilk lends a tangy note reminiscent of good fried chicken. I think you'll agree that it's also very good with pork chops, salmon, and shrimp.

1 cup buttermilk
2 tablespoons Dijon-style mustard
1 tablespoon honey
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 teaspoon fresh thyme
1 teaspoon fresh marjoram
Salt and freshly ground pepper to taste

Combine all ingredients and marinate meat for 30 minutes to 2 hours before grilling.

Moroccan-Style Marinade
Makes about 3/4 cup

This one will work equally well with beef, pork, poultry, and seafood. Use skewered cubes of lamb or a butterflied boneless leg of lamb for an authentic taste of Morocco.

1/2 cupflat leaf fresh parsley
1/4 cup (60 ml) fresh mint leaves
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoons paprika
2 - 4 cloves garlic
1 Clagett Farm dragon chile or cayenne pepper to taste
Salt and freshly ground pepper to taste

Process all ingredients in an electric blender or food processor until smooth.  Marinate meat for 30 minutes to 2 hours before grilling.

Summer's Bounty

The vibrant produce of Clagett Farm is as tasty as it is eloquent and the harvest is hitting the high notes

Linguine with Burst Cherry Tomato Sauce
Such a simply incredible recipe of Italian origins and the Clagett orange cherry tomatoes (sun golds) are just as sweet as the Pommodorini Dolce of the Almalfi coast. It’s as much fun to wait and watch until the tomatoes burst as it is to eat.

Linguine with Burst Cherry Tomato Sauce
Serves 4-6

1/4 cup extra-virgin olive oil; more for brushing
2 or 3 large cloves garlic, finely chopped
6 Tbs. finely chopped fresh basil or anise hyssop
1/4 cup crushed walnuts
1 teaspoon salt; more to taste
2 tablespoons olive oil
4 cups cherry tomatoes
1 medium onion, peeled and diced
Freshly ground black pepper to taste
1 pound linguine
fresh snipped garlic  chives
Freshly grated Parmesan cheese (optional)

In a bowl, mix together the olive oil, basil, garlic, walnuts, and 1 teaspoon salt.

In a large skillet, heat the 2 tablespoons olive oil until hot. Add the onion and sauté 5 minutes. Add the cherry tomatoes and let cook without stirring for about 4 minutes. Stir once and let cook again until they burst. Turn off the heat and let the vegetables rest in the pan.

Meanwhile, bring a large pot of well salted water to a vigorous boil and add the linguine. Cook until al dente; drain well. Toss the pasta with the vegetables and the basil mixture. Sprinkle with pepper; toss again and serve immediately, with garlic chives and freshly grated Parmesan cheese.

Chili Seared Rockfish with Sweet Pepper Salsa
Serve 4

2 tablespoons chili powder
1⁄4 Teaspoon salt
1/8 Teaspoon white pepper
4 6 oz. rockfish fillets

Combine chili powder, salt and pepper, rub evenly over fish fillets.
Heat grill to medium – high heat.

Grill about 4 minutes on each side or until fish flakes easily when tested with a fork.

Serve with Corn, Squash and Sweet Pepper Salsa.

Corn, Squash and Sweet Pepper Salsa
Serves  4
2 cups fresh raw corn kernels (lightly cooked or grilled is ok)
1⁄2 cup red onion, diced
1 cup yellow squash, diced
1⁄2 cup red pepper, diced
1  very small dragon chili pepper, minced (optional)
1 cup plum tomato, diced
2 tablespoons cilantro, chopped
1 tablespoon lemon juice
2 teaspoons cider vinegar
1 teaspoon cumin seeds, toasted
1/8 teaspoon sugar
salt to taste
1/8 teaspoon coriander
1/8 teaspoon red pepper flakes

Stir well. Let stand at least 30 minutes.

Squash Cheese Cubes
6 to 8 servings

The texture of these cubes is softer than a bread and denser than a soufflé, and the onions do stay crunchy. The squares are great supporting a chilled soup like our Clever Beer Gazpacho or they make good picnic food.

3 cups grated yellow crook neck or zucchini (4 small or 3 medium size zucchini)
1 1/2 to 2 teaspoons salt
1 1/2 cups flour
1 tablespoon baking powder
3/4 to 1 medium onion, diced
2 cups grated cheddar cheese
2 teaspoons thyme leaves
1 teaspoon freshly ground black pepper or lemon pepper
1/2 cup canola oil
3 large eggs

Preheat oven to 350 degrees. Lightly grease a 7-by-11-inch baking dish with butter and line the bottom with parchment paper, if desired.

In a colander set over a bowl or in a sink, combine the squash and salt and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water. (For a faster method, place the grated zucchini in a small salad spinner and let stand for 5 minutes, then pump to extract the excess moisture.)

In a medium bowl, combine the flour and baking powder. Add the zucchini, onion to taste, cheese, thyme and pepper. Mix well with a fork, breaking up any clumps of zucchini.

In a small bowl, whisk the oil and eggs. Pour into the zucchini mixture and mix well, which will further break up any remaining clumps of zucchini. Transfer mixture to the baking dish. Bake for 35 minutes, or until golden. Let cool on a wire rack for 5 minutes, then cut into squares. Serve warm or at room temperature.

Spanish Romesco
Makes about 2 1/2 cups

Romesco (roh-MEHS-koh) is a sauce from Spain with many variations: Some are garlicky, some are rich with red peppers, some use hazelnuts in addition to almonds. This version relies on toasted almonds to give it a complex flavor and thick texture; the better the paprika, the better the sauce.

Now this versatile concoction can easily act as a dip for all of those fresh vegetables you’ve gathered. As a sauce, serve with grilled chicken, fish or asparagus.

1 large ( 1/2-inch) slice white bread
1/4 cup red wine vinegar
1/2 cup whole almonds, blanched, toasted
1 cup coarsely chopped unpeeled ripe tomatoes
1 roasted red bell pepper
2 teaspoons Spanish paprika
1/2 teaspoon salt
1/2 cup fruity olive oil

Place the bread and vinegar in a bowl and set aside.

Finely grind the almonds in a food processor. Drain the bread but do not squeeze it. Discard the soaking liquid. Add the soaked bread, tomatoes, paprika and salt to the almonds and process until smooth. With the motor running, slowly add the oil until a thick sauce forms.

Cover and refrigerate for up to 3 days.

Recipes from “Cook For Life Balance” by Rita Calvert

Hot Days, Cool Meals

Homemade Yogurt Cheese, Zucchini Ribbons and Tomato Salad
Serves 4
For the yogurt cheese:
32 ounce container quality natural plain yogurt
( Stoneyfield Farms or Seven  StarsFarms)
sea salt and freshly ground pepper, to taste
about 1 cup fruity extra virgin olive oil
2 cloves garlic, minced

To make yogurt cheese:
If you don’t own a yogurt strainer, line a strainer with  a large unbleached (natural) coffee filter. Place the strainer in a bowl to catch of all the whey. Pour the entire 32 oz of yogurt in and cover loosely with natural paper towel. Place a plate on top to weight down and speed up process. Refrigerate for 6 hours or overnight.

Save the whey to use as a culture starter for the Ginger Fermented Asian Cabbage.

Salt and pepper the cheese to taste and mix well. Using a melon baller or tablespoon, mold the yogurt cheese into small rounds and place in a flat layer in a glass storage container. Mix the garlic and olive oil and pour over the cheese. You are now ready to let flavors “meld” in the ‘fridge. Cover and let season overnight.

To assemble the salad:
Arrange the zucchini ribbons and the tomato on a platter. Place the balls of cheese on as desired. Sprinkle with fresh basil and oregano and drizzle with some of the garlic olive oil from the cheese.


Ginger Fermented Asian Cabbage

If you’ve heard some rumblings of acid verses alkaline states of the body
take head and learn all that you can because a neutrally based system is a healthy system. The far side of the scale leaning towards acidic may bring about many diseases primarily based on inflammation. The term, “Living Foods” is the key. 

Walter Zeichner explains it nicely:

You and I, all humans, live in symbiotic relationship with countless micro-organisms. They're on the surface of our skin and they're inside us. All food and drink that we take into our bodies has micro-organisms in it. We ingest a variety of food and drink which are intentionally fermented or cultured in some way courtesy of friendly micro-organisms. Some of the more common such items are beer, bread, yogurt, cheese, and tempeh

In the old days of the US acid/alkaline balancing foods were derived from cultured buttermilk or naturally fermented sauerkraut. Our ancestors actually practiced this way of keeping foods alive while preserving them. Cucumbers, beets and turnips were typically fermented in Europe. The Slavic countries have varieties of naturally fermented beet juice.  In Russia and Poland, green tomatoes, peppers and lettuces were favorite cultured foods.  Ketchup, chocolate, coffee and tea were also originally fermented foods. The Asian countries have fermented soy or other fermented grain pastes called, Miso or the salty condiment: soy or tamari . Korea has kimchee which has come to the foreground recently as a deterrent for Bird Flu.

Ginger Fermented Asian Cabbage
For the cabbage:

drained whey from 32 ounce container natural plain yogurt (the yogurt is used to make the yogurt cheese-above recipe)
2 tablespoons miso paste
1 small to medium head cabbage, shredded
6 cloves garlic, minced
1/2 cup fresh peeled and grated ginger
fermented brewed Tamari (such as San J brand)
1/2 cup chopped fresh cilantro (optional)

Make sure to allow enough time to drain the yogurt. At room temperature, it will take about 6 hours but you will probably want to drain it in the refrigerater.

Corn-Bread Panzanella
Serves 4

If corn hasn’t quite peaked yet, you can enjoy the essence by way of cornbread in this American twist on an Italian standard.

2 cups corn bread cubes, toasted
2 cups chopped tomato
1 cup cucumber, diced
1 red bell pepper, diced
1/2 cup thinly sliced red onions
olive oil
chopped basil
a sprinkle of balsamic vinegar

Toss toasted cubes of corn bread with chopped tomato, cucumber, green pepper, red pepper, red onions, olive oil, chopped basil and a sprinkle of balsamic vinegar. Or use toasted country bread or ciabatta.

Clever Beer Gazpacho
Serves 6

The no-cook chilled gazpacho is virtually prep and appliance free but tastes fresh and homemade. If cooler weather is in store you may want to serve this as a hot soup trading out diced yellow bell pepper for the cucumber.

2 cups fresh diced tomato
1 1/2 cups diced cucumber
1/2 cup diced scallion
juice from 1 fresh lime
1  cup  flavorful beer
1/2  cup  salsa of choice, not too spicy
1  cup vegetable juice cocktail
Garnish : sour cream, lime slices and scallion green "shreds"

In a large bowl, place the salsa, cucumber, scallions,  and lime juice.  Pour in enough beer and juice to make a chunky slightly thick soup.  A few ice cubes can be stirred in until melted to chill soup if ingredients had not been chilled beforehand.  Serve immediately or refrigerate to allow flavors to blend. Add garnish to each individual bowl.

Recipes from “Cook For Life Balance” by Rita Calvert