Calypso Farm Note for the Week of September 19, 2005

Your Share This Week:

*Beets
*Carrots
*Leeks
*Potatoes
*Collard Greens
*Spinach
*Cabbage
*Garlic

The warm weather has allowed us to keep going in the field, tending
the already existing crops as well as prepping and planting beds for next
year. We have finished planting next year’s garlic, and have experimented
with a perennial onion, which will mature next spring. We have also
planted out our first and second year asparagus plants.

Our annual benefit auction at Pike’s Waterfront Lodge was a huge success!
Thanks to everyone who volunteered and donated items.

Enjoy your veggies!

Mary

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Southern Style Collard Greens (not for the heart-attack or high cholesterol prone!)

1bunch of collard greens, ½ lb bacon, 2 cloves garlic, ½ stick butter

Cut out stem and cut greens into thin strips. Cover bottom of a pan
with water. Chop uncooked bacon into small pieces and add to water. Cut
garlic into large chunks and add to water. Add butter and greens and cook on
medium heat for about an hour, or until very tender. Add salt to taste.

Creamy Carrot Soup with Curried Beet Cream Fraiche
Adapted from Asparagus to Zucchini

1 bunch carrots, salt and pepper
1 bunch parsnips, 1 tsp curry powder
2-3 cups half and half, 1 cup cream fraiche, or sour cream
1 beet, 1 potato

Chop and peal carrots, parsnips, and potato. Place in a sauce-pan and cover with water. Cook until tender. Transfer into a food processor; add half and half and blend until creamy. Season with salt and pepper. Peel and chop beet; roast in oven at 400 degrees until tender, about 45 minutes. Blend in blender with curry powder and cream fraiche. Use on soup for garnish.

Mashed Potatos with Sautéed Leeks
Adapted from Asparagus to Zucchini

1 pound potatoes, ¼ cup milk
2 tablespoons butter, salt and pepper to taste
1 bunch leeks

Cook potatoes in boiling water until tender. Meanwhile, melt butter in heavy, medium skillet over medium-low heat. Add leeks and cook, stirring frequently until tender and beginning to color, 8-10 minutes. Drain potatoes and return to pot. Mash. Mix in milk. Stir in leek mixture. Season with salt and pepper to taste.

Quick Curried Vegetables
Adapted from Asparagus to Zucchini

1 teaspoon sesame oil, ¼ teaspoon ground coriander
1/8 teaspoon cinnamon, ¼ teaspoon sea salt
½ teaspoon curry powder, 3 cups diced mixed root vegetables
¼ teaspoon turmeric, ½ cabbage, shredded
¼ teaspoon ground cumin

Heat oil in a medium pot. Stir in cinnamon, curry powder, turmeric, cumin, coriander, and salt. Add vegetables and sauté briefly. Add ½ cup water, cover, and simmer until vegetables are cooked.

Cabbage-Leek Soup
Adapted from Asparagus to Zucchini

1 bunch leeks, divided 2 carrots, peeled and chopped
6 tablespoons unsalted butter, divided 4 cups chicken stock
2 cups chopped cabbage salt and pepper to taste
6 cloves garlic, chopped

Julienne (cut into “matchsticks”) 3 leeks, including the green part, and reserve. Coarsely chop the whites of the remaining leeks. Melt 4 tablespoons of butter over medium heat in a large pot. Add coarsely chopped leeks, garlic, and carrots and cook until tender, about 15 minutes. Add chicken stock, bring to a boil, reduce to simmer, and cook 35 minutes. Puree in a food processor. Sauté shredded cabbage and julienned leeks in the remaining butter 3 minutes, or until their colors become bright. Reheat the soup, season with salt and pepper, and stir in the leeks.

Pasta with Fresh Spinach, Walnuts, and Gorgonzola Cheese
Adapted from Asperagus to Zucchini

1 tablespoon olive oil 6 ounces Gorgonzola Cheese, crumbled
2-3 cloves garlic, minced pepper
1 bunch fresh spinach leaves, cleaned and shredded hot cooked pasta or your choice
¼-1/3 lb walnuts

Heat oil in skillet over medium heat; add garlic and sauté until golden. Add spinach; toss and cook until wilted. Stir in walnuts and cheese; toss until well combined. Season with pepper to taste. Serve over pasta.

Sweet, Hot and Sour Pickled Winter Vegetables
Adapted from Asparagus to Zucchini

2 cups chopped root vegetables, 4 tablespoons rice vinegar
2 ounces sugar, 2 dried red chilies, crumbled
½ teaspoon salt

Combine vegetables in a bowl. In a separate bowl, stir sugar, salt, and rice vinegar until the sugar has dissolved. Toss this mixture with vegetables and chilies. Cover and chill 2 hours, stirring occasionally.

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