Calypso Farm Note for the Week of August 29, 2005

Your Share This Week:

*Potatoes
*Carrots
*Onions
*Swiss Chard
*Pak Choi
*Onions
*Garlic
*Cauliflower Florets
*Turnips
*Rutabaga
*Basil
*Mustard Greens

Everything has been going well at the farm! This week we have been working hard buildingcompost, and pulling out weeds that have gone to seed. We hope you are enjoying the Fall harvest!

Mary

P.S. Our 5th Annual Benefit Dinner and Auction is coming up on September 17th. We are focusing on local goods and services. Advance dinner tickets available at the vegetable pick-up -- $15 / plate.
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Mama Elizabeth’s Home Frys

1 ½ potatoes, Olive Oil, salt and pepper

Wash Potatoes and chop into long strips, about one inch thick. Place in a bowl and sprinkle with olive oil, salt, and pepper. Stir the mixture, making sure each potato slice is smothered in olive oil and seasoning. Place potatoes in a casserole dish and bake at 400 degrees until done (soft on the inside and crunchy on the outside).

Mashed Rutabaga

2 Rutabagas, butter, salt, pepper

Wash and skin rutabagas. Boil until soft. Mash with a fork and add butter, salt, and pepper to taste.

Carrot Almond Cake
Adapted from Asparagus to Zucchini

1 ½ cups steamed, pureed carrots, 6 eggs, separated, ½ cup honey or sugar, 2 tbs ground almonds or 2 tbs flour,1 tsp grated orange rhind, 1 tsp sea salt, 1 tsp ground cardamom, Cream cheese frosting (optional)

Heat oven to 350 degrees. Generously butter a 9inch cake pan. Combine pureed carrots with egg
yolks and honey or sugar. Mix in almonds or flour, orange peel, salt, and cardamom. Beat egg whites in a clean, separate bowl until stiff and fold into carrot mixture. Spread in pan. Bake until springy, about 45 min. Cool, and frost if desired.

Spanish Greens
Adapted from Asparagus to Zucchini

2 tbs olive oil, 3 cloves garlic, minced, 1 bunch turnip greens, Salt and pepper to taste, ¼ cup golden raisins,
3 tbs pine nuts

Heat oil in skillet. Add garlic cloves and stir-fry until golden. Discard garlic. Toss in greens and
season with salt and pepper. Cover; wilt greens
2-3 minutes. Add raisins and pine nuts.

Basil:
Place fresh basil leaves on a slice of tomato and fresh mozzarella. Makes for
an excellent hors d’ oeuvres!

Mustard Greens:
These spicy greens are great in stir-frys! Chop up leaves, stem, and flowers.

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