Calypso Farm Note for the Week of August 8, 2005

Your Share This Week:

*Chard
*Turnips
*Carrots
*Cabbage or Cauliflower
*Broccoli
*Zucchini
*Peas
*Salad Mix
*Bunching Onions
*Basil

We hope you have been enjoying your veggies! Christie, Susie, and I have been happily tending the fields and harvesting vegetables. This has been a wonderful summer, and it is hard to believe that Fall is sneaking up on us.

Thank you for taking the time to fill out our mid-season CSA evaluation survey. We value your thoughts and responses and will incorporate this information into our planning for next season.

Enjoy your veggies!

Mary
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Vegetable Storage Tips:

Zucchini:
Blanch, grate, and freeze in freezer bags for use in breads and soups in the winter

Greens:
Blanch and freeze leftover greens for use in soups and stir frys in the winter

Broccoli:
Cut into florets and blanch. Rinse in cold water and freeze in an airtight container.

Herbs:
Hang extra herbs to dry in the kitchen. When they crinkle and fall easily off the stem, they are dry. Herbs store best in glass containers.

Turnip Soup – Adapted from Asparagus to Zucchini
1 bunch turnips peeled and quartered, 1 cup brown rice
1 bunch bunching onions chopped, salt and pepper to taste
2 carrots chopped, ½ cup grated parmesan cheese
3 tbs butter
8 cups vegetable stock
Place turnips, carrots, and onions in a large soup pot and sauté with butter. Add stock and simmer for 15 min. Add rice and cook until rice and vegetables are cooked and tender. Season with salt and pepper.

Zucchini-Crusted Pizza
Adapted from Moosewood Cookbook

The crust:
3 ½ cups grated zucchini
3 eggs, beaten
1/3 cup flour
½ cup grated mozzarella
½ cup grated parmesan
1 tsp chopped basil leaves
salt and pepper
Preheat oven to 350. Salt zucchini lightly and let sit for 15 min. Squeeze out moisture. Combine all ingredients, and spread onto an oiled 9 by 13 inch baking pan. Bake 20-25 minutes. Brush top with oil and broil it for about 5 minutes. Pile all of your favorite pizza toppings on and heat the whole thing at 350 for about 25 minutes.

Carrots and Cabbage Slaw
Adapted from Fresh From the Garden

1 cabbage
1 bunch carrots
½ cup mayonnaise
¼ cup sour cream
salt with salt and pepper
1 tbs sugar
1 bunch bunching onions
1 apple
Grate cabbage and place in strainer. Sprinkle with salt and squeeze out moisture. Grate carrots and
combine in a large bowl with the cabbage. In another bowl, blend mayonnaise, sour cream, vinegar, and sugar. Season with salt and pepper. Add to Cabbage and Carrot mixture, refrigerate over night. Add chopped apples when ready to serve.

Chard Cheese Pie – Adapted from Asparagus to Zucchini

1 cups cottage cheese
1 egg
Juice of 1/2 lemon
dash of salt
1 bunch chard, chopped, cooked, and drained
¼ cup bread crumbs
Paprika
Preheat oven to 350 and grease an 8 by 8 baking dish. Beat together cottage cheese, eggs, lemon,
and salt. Stir half of this mixture into the chard and press into baking dish. Spread remaining mixture over the
top and sprinkle with bread crumbs and paprika. Bake until set, and let stand ½ hour before serving.

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