Calypso Farm Note for the Week of September 12, 2005

Your Share This Week:

*Onions
*Garlic
*Roasting Carrots
*Turnips
*Rutabagas
*Chinese Cabbage
*Brussels Sprouts
*Parsnips
*Kale
*Beets
*Cabbage
*Potatoes
*Parsley
*Cilantro

We are really happy with the amount and the quality of the garlic we grew this year. Along with including it in the shares for a number of weeks, we have been able to save plenty for use as seed garlic for next year’s crop. We spent much of last week preparing beds and planting seed garlic, ready for harvest next August. It seems funny to be thinking about next year already, but as we clear beds, we think about what might be good in this area or that area next season. We are taking notes on the vegetable varieties we want to try again next year and finishing up compost piles for use on beds in the Spring. If you have any thoughts on things you liked or didn’t like – we’d love to hear them anytime. It really helps us in planning for next year’s CSA.
In the meantime, enjoy the first week of parsnips and don’t forget about the 5th Annual Benefit Dinner and Auction this coming Saturday, September 17th at Pike’s waterfront Lodge. Dinner and Silent Auction start at 5pm and the Live Auction starts at 7pm. We hope to see you there!

Christie
***************************************************************************************

Parsnip Cake with Lemon Cream Cheese Icing
Adapted from Asparagus to Zucchini

1 2/3 cups whole wheat pastry flour, 1 cup peeled, grated apple
1 cup sugar, ½ cup walnuts, chopped
1 ½ tsp cinnamon, 11 oz. cream cheese, softened
1 tsp baking powder, 11 tbsp butter, softened
1 tsp baking soda, 5 cups powdered sugar, sifted
½ tsp salt, 1 ½ tsp lemon extract (or vanilla extract)
3 eggs, beaten finely chopped walnuts
½ cup canola oil
2 cups grated parsnips (or half parsnips and half carrots)

Heat oven to 350. Grease and flour two 8 inch round cake pans (or substitute a greased 9 x 13 inch cake pan). Whisk flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Combing eggs, oil, parsnips and apples in a second bowl; stir well. Stir wet mixture into dry until barely combined,. Stir in nuts. Divide batter evenly into pans. Bake until cake springs back when lightly touched in the center, 25-35 minutes. Cool 10 minutes, then turn cakes out of pans to cool thoroughly. To make icing, cream the cream cheese and butter. Beat in powdered sugar and lemon extract until smooth. Cut the cooled cakes in half horizontally with a long, thin, sharp knife. Frost layers to make a four layer cake (or make a two layer cake instead). Decorate finely with chopped nuts if desired. Makes 12-16 servings.

Parsnip and Carrot Gratin
Adapted from Asparagus to Zucchini

½ lb carrots, salt and pepper
½ lb parsnips, 4 tbsp heavy cream
1 cup unsalted chicken or vegetable stock, ½ cup freshly grated Parmesan

Peel parsnips and carrots; slice into thin rounds or cut into matchsticks. Heat butter in skillet over medium heat. Add parsnips and carrots and cook, tossing often, until partially tender, about 3 minutes. Add stock and bring to a strong simmer. Lower heat, cover skillet and gently simmer parsnips and carrots until almost tender, 5-6 minutes. Uncover, raise heat to high and cook until liquid reduces to a syrupy glaze. Season to taste with salt and pepper. Heat oven to 400 degrees. Butter a baking dish. Place half the parsnips and carrots in dish. Drizzle with half the cream and sprinkle with half the Parmesan. Repeat layers with remaining ingredients. Bake until golden brown, about 20 minutes. Makes 4 servings.

Brown-Roasted Rutabaga Wedges
Adapted from Asparagus to Zucchini

2 rutabagas, 3 tbsp high quality balsamic vinegar
2 tbsp olive oil, sea salt
2 cloves garlic, chopped

Heat oven to 500 degrees. Cut ends off rutabagas. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 long wedges. Place wedges and garlic in a very large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another. Roast in hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15-20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot. This “hot-oven” approach to roasting is credited to cook book author Barbara Kafka. Makes 4-6 servings.

Risotto with Caramelized Onions and Cabbage
Adapted from 366 Delicious Ways to Cook Rice, Beans and Grains

2 tbsp extra virgin olive oil, ½ cup dry white wine
2 onion, thinly sliced, 1 ½ cups uncooked rice
6 cups shredded cabbage, ½ cup freshly grated Parmesan cheese
2 cloves garlic, minced, salt and freshly ground black pepper
5 ½ cups high quality vegetable or chicken broth, 2 tbsp fresh parsley, chopped finely

In a large skillet, heat the olive oil over medium heat. Add the onions, garlic and cabbage and sauté until the onions are golden brown, 10-12 minutes, stirring frequently. Meanwhile, in a medium saucepan, combine the broth and wine and heat to simmering.
When the onions are golden, add the rice and toss to coat with oil. Add 1 cup simmering broth to the rice and stir until most of the liquid has been absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as the liquid is absorbed. It will take a total of 15-35 minutes for most of the liquid to be absorbed and the rice to become tender and creamy. Stir in the Parmesan. Season to taste with salt and pepper. Sprinkle chopped parsley on top and serve hot. Makes 4-6 serving.

Winter Root Medley
3 carrots, 1 onion, 2 beets
1 rutabaga, 2 cloves garlic
1 turnip, 2 potatoes
2 parsnips, 2 tbsp each olive oil and butter

Chop all vegetables and saute in oil and butter, covered, over medium heat until tender and golden brown, 20 -40 minutes.

Back to the 2005 Farm Note Archives!