Calypso Farm Note for the Week of August 1, 2005

Your Share This Week:

Your Share This Week:
*Salad Mix
*Bunching Onions
*Broccoli
*Summer Squash
*Peas
*Carrots
*Celery
*Pak Choi
*Broccoli Romanesco (use like cauliflower)
*Spinach
*Cilantro

The garden is full of tall towering seed heads – lettuce, parsnips, salad greens, leeks… As the garden transitions into fall crops, we also begin to care for next season’s seed crops. We have been watching the parsnip seeds slowly mature and dry – they will be the first seed to harvest. After that, we expect a healthy seed harvest from some or our favorite salad varieties (Arugula and Karinata Kale) and by late September, we hope to be harvesting lettuce, leeks, kale and many cut flower seeds. Seed saving not only saves money when it comes time to order seeds annually, it also is a way for us to nurture and develop vegetable varieties that thrive here at Calypso. If you are interested in learning more about seed saving – check our website www.calypsofarm.org for information about our seed saving workshop this fall. Space is limited – sign up early.

Enjoy your harvest this week!

Susan

***************************************************************************************

Thanks to all who attended our Farm Open House this past weekend! The event was a wonderful success. Thank you to the many volunteers who helped with the event and a huge thank you to Calypso staff members Megan Phillips and Brook Gamble who worked so hard to organize the whole thing. If you missed our Open House – you are welcome to come up anytime for a self guided tour or call ahead to arrange a guided tour. We’d love to see you up here!

***************************************************************************************

Shredded Zucchini Salad
Adapted from Linda’s Kitchen

3-4 zucchinis, 1 tsp fresh grated ginger
3 tbls fresh lemon juice, 2 tbls extra virgin olive oil
1 garlic clove minced, 2-3 tbls pine nuts
Salt and pepper to taste

Grate zucchini and pat dry. Combine lemon juice, olive oil, garlic, ginger, salt and pepper in a small jar and shake to blend. Pour the dressing over the zucchini and add the pine nuts – serve right away.

And for the Adventurous… Romanesco, Snap Pea, Carrot, and Grape Salad in a Curry Tartar Sauce
Adapted from Fresh From the Garden

1 head of Broccoli Romanesco or Cauliflower, 2 large egg yolks
3 medium carrots sliced, 2 teaspoons red wine vinegar
4 celery stalks diced, pinch of fresh ground pepper
¼ pound fresh snap peas, 1 teaspoon minced jalapeno pepper
¼ cup minced onion, 1 teaspoon curry powder
1 cup green seedless grapes, pinch of ground cumin
¾ cup peanut oil, Cilantro leaves

Break the romanesco/cauliflower into small florets. Bring salted water to a boil in a vegetable steamer, add florets, steam until tender, transfer to a salad bowl and set aside.

Steam the carrots and peas until tender, add to the florets. Add the onions and grapes to the steamed mixture and set aside.

In a blender, combine the egg yolks, vinegar, jalapeno pepper, curry powder and cumin and process until smooth. With the blender running, add the oil in droplets until the mixture begins to thicken. Add the remaining oil in a slow steady stream until a smooth, thick mayonnaise is formed. Season with salt and pepper. Spoon the tartar sauce over the cauliflower mixture, toss gently, and chill for several hours before serving. Garnish with fresh cilantro!

First Celery of the Season!!
Enjoy the celery this week! Commercial celery is “blanched” (buried in soil) to create a light green colored stalk. We allow the celery stalks to retail their dark green color above ground. Eat it raw or add to stir fries, soups, or salads.

Creamy Harvest Soup- Adapted from Winter Harvest Cookbook
1 medium bunch broccoli, 3 tablespoons butter
1 medium onion or 3 bunching, ½ cup chopped celery
½ cup chopped carrots, ½ cup diced summer squash
3 tablespoons chopped cilantro, 1 cup plain yogurt
4 cups chicken or vegetable broth, 1 cup milk or half and half
salt and pepper to taste

Melt butter in a large saucepan, add onions, celery and carrots. Stir over medium heat until onions are tender. Pour in soup stock. Add all other vegetables including 2 tbls of cilantro. Simmer for about 20 minutes until broccoli is tender. Puree ¾ of the mixture and return to saucepan. Stir yogurt and milk into the soup, add salt and pepper to taste and garnish with the remaining cilantro.

Broccoli Romeo- From Winter Harvest Cookbook

Aside from eating it raw, this is the simplest way to cook broccoli and retain all of the nutrients and flavor:
Dunk broccoli (florets or small heads) in fresh cold water – drain. Place in saucepan. There will be enough trapped water for cooking. If you like, add minced garlic, salt and pepper. Drizzle liberally with olive oil, cover with a well fitting lid and cook on low heat. Cook for 10-15 or until bright green and just tender. Serve. There will be no water to discard.

Back to the 2005 Farm Note Archives!