Calypso Farm Notes for the Week of May 30, 2005

Your Share This Week:

• Baby Salad Greens
• Arugula
• Radishes
• Chives
• Lovage

The harvest season is upon us! We’ve been madly preparing beds and planting since April. Thanks to a quick break-up and a warm and sunny May, the salad greens that we seeded on April 28th are ready for harvest .

Though the harvest is small during these early weeks of summer – we just can’t pass on the opportunity to share the first greens, roots and herbs from the garden. We are working to establish larger selection of perennial herbs and vegetables to help fill up your shares during these early weeks in the future.

We have an excellent and dedicated farm crew this summer. Christie Shell – founder of Calypso’s EATinG (Employing Alaskan Teens in Gardening) program, is focusing her attention on the farm and CSA this summer. We are also fortunate to have Thomas Hanna and Mary von Krusteinstiern working on the farm with us for the entire season. You will be hearing from each of us via the Farm Notes throughout the harvest season.

We are looking forward to a wonderful and bountiful season – thank you for being a part of it!

Blessings on Your Meals,

Susan
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About Your Spring Greens…
These greens can be eaten raw or lightly cooked:

• Arugula is a one of our favorite salad greens. Young arugula leaves have a distinctive, mildly nutty, and slightly sharp flavor. The flavor intensifies as the plants grow. You will experience arugula this season as a bunched green as well as mixed with salad greens.

• Mizuna is the backbone of our salad mix. It is a mild mustard and is recognized by the distinctly toothed leaves. Mizuna remains tender, mild and almost sweet for many cuttings.

• Tokyo Bekana has a light green, slightly ruffled leaf. These tender leaves are a great addition to any salad!

• Tat Soi is a type of baby bok choi that we have decided to include in our salads. The dark green sturdy leaves add character, flavor and nutrition to the salads.

And many others… your mixed salad greens will contain up to 12 different types of greens and mild herbs on any given week, including: beet greens, swiss chard, cress, baby pak choi, baby kale, mustard… and many more

The salad mix and arugula can be eaten raw – served with your favorite salad dressing, or used in sandwiches. The greens can also be used in any recipe calling for greens. The greens will stay fresh for the week if stored in the cellophane bag, in the refrigerator. You may reuse the cellophane bag by bringing it with you to subsequent pick-ups or you can recycle the bags by composting it yourself or leaving it with us to compost.

Wilted Spring Salad
½ lb mixed salad greens 1 clove garlic
1 bunch chives, chopped 1 tablespoon red wine vinegar
1 bunch radishes, sliced thinly 4 tablespoons olive oil
Freshly milled salt and pepper 4 ounces crumbled feta (optional)

In a large bowl, toss together everything except the oil. Add several pinches of salt. Heat the oil until it is almost smoking – then pour it over the salad and toss until the greens are bright and soft – taste and correct the amount of vinegar then add salt and pepper to taste. Serve with fresh croutons!

Raspberry Breakfast Salad (or Dessert Salad)
1 tablespoons raspberry preserves 3 tablespoons olive oil
½ tablespoon honey ½ lb salad mix
1 tablespoons raspberry vinegar 1 diced apple
¼ teaspoon Dijon mustard ½ cup fresh raspberries

Make dressing by combining preserves, honey, vinegar and mustard – wisk in olive oil, season to taste with salt and pepper. Lightly coat salad greens with the dressing and garnish with apple slices and fresh raspberries.

Lovage and Spring Greens Salad
1 tablespoon red wine vinegar 2 cups spring greens
1 teaspoon honey ¼ cup chopped chives
2 tablespoons raisins or other dried fruit ¼ cup chopped lovage
2 tablespoons olive oil Salt and pepper to taste

Heat vinegar and honey slowly until hot; add dried fruit. Cool. Wisk in the olive oil. Toss dressing with the greens and herbs; sprinkle with salt and pepper.

About Lovage – lovage is a bold and hardy perennial (our lovage plants are already several feet tall) with an equally bold flavor. Lovage is reminiscent of wild celery and will add an interesting splash of flavor to soups and salads – it accents potato and tomato dishes well. Only a small amount is needed – a few leaves will usually suffice. The rest of the bunch can be hung in the kitchen and dried for future use. If you have any –favorite lovage recipes, please let us know. We are still learning how to use this fantastic herb!

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