Calypso Farm Note for the Week of August 15, 2005
Your Share This Week:
*Salad Mix
*Bunching Onions
*Bulbing Fennel
*Summer Squash
*Carrots
*Roasting Carrots
*Celery
*Pak Choi
*Cabbage
*Lettuce
*Dill
It is hard to believe that school starts this week! The fall field trip
season at Calypso is fast approaching as well. Megan Phillips, Calypso’s
Education Director, is busy finishing up the last details - finalizing
dates with teachers and gathering supplies. The favorite choices are the
Wood-Fired Pizza, Honeybees and Fall on the Farm.
We have been able to reduce the cost of our field trips for students thanks
to donations made by several local service clubs and organizations. We
are hoping that you might be able to help us keep these costs down by
donating some of the final food and cooking items that we need. Megan
has put together the following wish list. If you are willing to donate
any of these items - you can bring them to the vegetable drop next week!
Megan needs the items by the 19th of August (except the milk). Thanks
very much and feel free to call the farm if you have any questions, 451-0691.
Fall Field Trip Wish List
Active dry yeast 2 jars, Spoons 6, Organic Whole Wheat Flour 50lbs., Small
Bowls 6, Organic Whole or 2% Milk 32 gallons, Large Pot 2, White Vinegar
1 large bottle, Tea Kettle 1, Baking Soda 1 box , Matches 1 box, Organic
Butter 1 box (4 sticks), Measuring Spoons 2 sets, Colander 1, Measuring
Cups 2 sets, Cheese Cloth 1 pack, Small Paper Plates 550
Thanks a lot and enjoy your vegetables!
Christie
P.S. We need the final payments for those of you with balances left for
your CSA share. If we could get those by next week, we would really appreciate
it! Thanks so much!!
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About Bulbing Fennel…taken from Asparagus to Zucchini
For centuries, fennel has been used for food, medicine, herb and even
insect repellent. Nutritionally, fennel is very low in calories, but offers
significant vitamin A and calcium, potassium and iron. It is believed
to be an excellent digestion aid and used for this by many cultures around
the world.
* Fennel can be baked, steamed or sautéed with excellent results
* Wash fennel bulb, trimming off any damaged areas or woody parts of the
stalk
* Use feathery leaves as a fresh herb for seasoning.
* Fennel is excellent on baked or broiled fish with butter and lemon
* Cut raw fennel into slices and use for dipping in olive oil seasoned
with salt and pepper
Adapted from Vegetarian Cooking for Everyone
2 tbsp butter or olive oil, ½ cup dry white wine or sherry
2 fennel bulbs, trimmed and halved or quartered lengthwise, 1/3 cup grated
Parmesan cheese
2 roasting carrots, sliced very thinly, chopped fennel greens or parsley
Salt and pepper
Preheat the oven to 325. Rub a baking dish large enough to hold the fennel
in a single layer with butter. Steam the fennel and carrots for 10 minutes,
then arrange in the dish. Dot with butter or drizzle with olive oil, season
with salt and pepper and add the wine. Cover and bake for 20 minutes.
Remove the cover, baste the fennel with its juice, then add the cheese
and continue baking until fennel is completely tender, about 10 minutes
more. Serve with chopped fennel greens and/or parsley. Serves 4-6.
Braised Fennel with Diced Vegetables
Adapted from Vegetarian Cooking for Everyone
2 fennel bulbs, trimmed plus 1 tbsp chopped fennel Several thyme sprigs
or ¼ tsp dried
2 tbsp olive oil 1 bay leaf
1 carrot, finely diced salt and pepper
2 bunching onions, finely diced ½ cup dry white wine
1 celery rib, finely diced 1 tbsp butter
Peel the outer leaves of the fennel. Keeping the root end intact, half
the bulb lengthwise. Heat the oil in a large skillet, add the diced vegetables
and herbs, and sauté over medium-high heat until the onion begins
to color, after several minutes. Move the vegetables to one side of the
pan and add the fennel halves, cut sides down. Spoon the vegetables over
and around them, season with salt and pepper and pour in 1 cup water.
Lower the heat to medium, cover and cook until the liquid has evaporated,
about 10 minutes. Give the diced vegetables a stir and add ½ cup
water. Cover and cook until the fennel is tender –firm when pierced
with a knife, 15-20 minutes. By this time it should be nicely browned
on the bottom. Remove the vegetables and the fennel to a serving dish,
placing the fennel cut sides up. Return the pan to the heat, add the wine
and butter, and scrape the carmelized bits from the bottom of the pan.
When the wine and butter have reduced by half, add the fennel greens,
taste for salt and season with pepper. Spoon the sauce over the fennel
and serve.
Serves 2-4
Hot Cabbage and Dill Slaw
Adapted from Asparagus to Zucchini
2 bacon strips or 1 tbsp olive oil pinch of sugar
¼ cup chopped bunching onion salt and pepper to taste
6 cups shredded cabbage 1 tbsp vinegar
Chopped fresh dill to taste
Chop the bacon, fry in skillet and drain on paper towel. (Alternatively, heat oil.) Add onion and sauté until soft, 2-3 minutes. Add 2 tbsp water, the cabbage, dill, sugar, salt and pepper; cover and simmer until wilted but crunchy. Add bacon or oil and vinegar and toss. Makes 3-4 servings.
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