Calypso Farm Note for the Week of August 22, 2005
Your Share This Week:
*Broccoli
*Fresh Onions
*Beets
*New Potatoes
*Summer Squash
*Carrots
*Pak Choi
*Lettuce
*Cucumbers
*Kohlrabi
*Peas
*Sage
Well, we’re definitely swinging into fall – the greens are
sweetening with the cooler weather, the zucchinis are slowing down, the
Brussels sprouts are sizing up and the potatoes are ready! We have yet
to dip below 40 degrees. We are lucky up here on the hill to be spared
any early frosts. Our farm friends in lower areas lost their frost sensitive
crops last week. So – enjoy those summer squash this week!
Susan
P.S. Our 5th Annual Benefit Dinner and Auction is coming up on September
17th. We are focusing on local goods and services. If you are interested
in offering an item for the auction, please let us know. We also have
dinner tickets available at the vegetable pick-up -- $15 / plate.
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Thanksgiving Zucchini Cake
(Adapted from Asparagus to Zucchini)
Here’s an idea for all those zucchinis that have been piling up around the house…
Grate fresh zucchini, place in a ziplock freezer bag and store in the freezer. Sometime this winter – when zucchinis are the farthest thing from your mind (and $4 each at the store), warm the house with this festive cake…
2 ½ cups flour, 2 cups shredded zucchini
2 cups sugar, 1 cup vegetable oil
2 teaspoons cinnamon, 4 eggs
1 teaspoon nutmeg, ½ cup walnute
½ teaspoon allspice, ½ cup raisins
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
Heat oven to 350?, grease 9x13 pan. Mix flour, sugar, spices, salt, baking powder and baking soda in a bowl. Mix oil and eggs in another bowl until smooth; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts and raisins if desired. Spread mixture in prepared pan and bake approximately 35-45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Serve warm with fresh whipped cream or top with a dusting of powdered
sugar or frost with a simple cream cheese frosting.
Potato Crust Pie
Adapted from Asparagus to Zucchini
4 medium potatoes (to make 1 ½ cups mashed) 1 cup grated sharp
cheddar cheese
1/2 cup butter, softened 3 eggs
2 cups pak choi – chopped ½ teaspoon salt
1 cup grated carrots black pepper to taste
1 small onion, diced 1 teaspoon sage - chopped
½ cup chopped kohlrabi 1 cup milk
Cook potatoes in boiling water until tender; drain. Heat oven to 375?. Mash hot potatoes with 1/3 cup butter and chopped sage. Line the bottom and sides of a deep dish pie plate with the mashed potato mixture. In a skillet, melt the remaining butter – add onions, carrots and kohlrabi and cook for several minutes on medium heat. Add pak choi and cook until greens are wilted. Spread vegetable mixture over the potatoes; sprinkle cheese over the vegetables. Beat eggs, milk, salt and pepper in a bowl. Pour over the vegetable/cheese mixture and bake for 40-50 minutes.
Stir-Fried Pak Choi with Nut Sauce
Adapted from Asparagus to Zucchini
½ cup nuts (use cashews, almonds or peanuts), 1 tablespoon minced
ginger root
¼ cup vinegar, pinch of red pepper
¼ cup honey, 1 head of pak choi
¼ cup soy sauce, ¼ cup peanut oil
Toast nuts in dry skillet, stir until light brown. Combine nuts, vinegar,
honey, soy sauce, ginger, pepper flakes and 2 tablespoons water. Add to
blender or food processor and puree until smooth. Separate the pak choi
leaves from the stalks. Chop the leaves and stalks and stems (the stems
should be in one inch pieces). Heat the oil in a skillet – when
hot – add the stems and cook until tender but still crisp –
add the leaves and cook briefly until just wilted. Remove to a platter
and cover with the nut sauce.
Carrots Vichy
From Nourishing Traditions
1 bunch of carrots, 2 tablespoons of honey
4 tablespoons of butter, Dash of sea salt, and fresh sage
Cut carrots into coins. Place the carrots in a skillet and cover with water, bring to a boil. Add butter and honey, boil uncovered until liquid is reduced to almost nothing. Season to taste with salt and finely chopped sage.
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