As the Wednesday Local Lunch at the Chesapeake Bay Foundation continues during the high harvest, meals have become overloaded with goodness thanks to the participation of Clagett Farm. CBF's farm supplies 75-80% of the produce for this especially popular event. We always hear a clamoring for recipes which can be tough since our caterers, as like most chefs ... cook without them. Claire Owens likes to travel to Clagett Farm in Upper Marlboro herself to pick up the share of produce. This means she doesn't know until arrival what the lunch menu may be.
So I'll publish the all-time favorites as close to our chef's rendition as possible. Keep in mind that the freshest cooking can be impromptu and I hope you'll experiment and use the recipes (and menu) as a lose template.
Clagett Corn Chowder w/ Bacon
Classic Greek Salad with Local Tomatoes, Cucumbers, Peppers, Red Onion, Feta and Black Olives Served on Saffron Cous Cous
Fresh Baked Local Bread
Local Peaches, Plums and Nectarines with Balsamic Vinegar
Recipe: Clagett Corn Chowder w/ Bacon
4 slices bacon, diced
1 medium onion, diced
5 medium potatoes, peeled and cut into 1/2 inch cube
4 cups broth made from corn cobs and husks
2 cups water
1 tablespoon kosher salt and freshly ground black pepper
1 dried bay leaf
3 cups fresh corn cut from kernel
1 cup heavy cream
In a large heavy pot, brown bacon slowly until crisp-7-10 minutes. Drain bacon on paper towel. Add the onion to pot and cook until soft. Increase the heat to medium and add potatoes, corn broth, water, s & p and bay leaf. Bring to a boil then decrease heat and simmer for 15 minutes. Add the fresh corn, heavy cream and reserved bacon keeping a bit of bacon to sprinkle on top.
As Michael Buckley finished his Sunday Morning Brunch radio show in downtown Annapolis he happened upon the Annapolis FreshFarm Market. There on the water at City Dock were colorful tents tended by friendly farmers who doused Mr. Buckley with locally grown goodies. The idea was born to have one farmer from market appear every Sunday morn for a chat during Michael's radio show, 103.1 FM (7:00am-10:00am).
Chef-turned-farmer, Wes Lanham founder of The Bread Ovens @ Quail Creek Farm, talked to us this past Sunday, August 24, about turning the outbuilding of a formerly grand farm into a baker's dream facility.
Chesapeake Bay Foundation