Calypso Farm Note for the Week of September 26, 2005
Your Share This Week:
*Carrots
*Cabbage
*Rutabagas
*Turnips
*Kale or Collards
*Potatoes
*Baby Turnip w/ greens
*Spinach
*Parsnips
THANK YOU! - for participating in Calypso’s CSA this year! We had
a wonderful season and were happy to be able to provide you with an array
of produce this year.
You are all invited to a CSA shareholder potluck on Monday October 3rd
from 5:30-7:00 pm in the Ester Community Hall – also known as Hartung
Hall. The hall is located in the town of Ester, just beyond the Golden
Eagle. From the Old Nenana Highway, turn right toward to the town of Ester,
turn right at the T-junction, park across from the Golden Eagle and walk
up the road to Hartung Hall (we’ll place signs out to point you
in the right direction). Bring friends, family and some food to share.
We look forward to seeing you there!
The 2005 Farm Crew – Susan, Christie and Mary
***************************************************************************************
Swiss Fried Potato Cake
Adapted from Vegetarian Dishes from Around the World
2 lbs cooked potatoes, 4 tablespoons vegetable oil
Sea salt, black pepper
Grate chilled, cooked potatoes coarsely. Season them with salt and pepper
to taste. Heat half of the oil in a large skillet and put in all of the
potatoes, pressing them down gently with the back of a spoon. Cook until
the potatoes are golden brown, flip with a spatula or and cook the second
side until golden brown – adding the remaining oil if necessary.
Serve in big wedges. You can vary this recipe by adding onions, garlic
or fresh herbs.
Kale Manicotti
Adapted from the Winter Harvest Cookbook
1 large bunch of Kale, 1 egg lightly beaten
1 pound ricotta cheese, 1 teaspoon minced garlic
1 cup grated parmesan cheese, 2 teaspoon minced parsley
½ teaspoon paprika, ½ teaspoon dried nutmeg, salt and pepper
to taste
½ pound sheet pasta (lasagna noodles)
1 cup tomato sauce
Preheat oven to 350?F. Steam kale briefly (no more than 2 minutes). Chop the kale coarsely. Mix together – ricotta, ½ cup of the parmesan, egg, garlic, parsley, paprika, and seasonings. Add kale and mix well. Cut sheet pasta into 4 inch squares and cook lightly in boiling water (3-4 minutes). Using about 2 tablespoons of cheese filling per square, pile filling on each square, fold diagonally and press edges together to seal. Place a thin layer of tomato sauce in a pan, lay the manicotti in the pan and drizzle with more sauce and top with the remaining parmesan cheese. Bake, covered for about 25 minutes.
Although these end of the season carrots are still delicious to eat fresh – they also lend themselves wonderfully to cooking and marinating. The following are two great recipes for cooked and uncooked carrot salad.
Marinated Cooked Carrots
Adapted from the Winter Harvest Cookbook
1 pound carrots ½ cup water
½ cup white wine vinegar ½ cup olive oil
1 tablespoon parsley, chopped 1 teaspoon fresh thyme
1 teaspoon salt 1 clove garlic
Pinch cayenne ½ teaspoon smooth Dijon mustard
Bring to a boil all but the carrots and mustard. Wash and quarter the carrots, add the carrots to the boiling marinade and cook uncovered over medium-high heat until they are barely tender. Drain carrots and reserve liquid. Arrange carrots in a serving bowl. Add mustard to liquid, mix well, and pour over carrots. Cool for at least an hour before serving.
Moroccan Carrot Salad
Adapted from the Winter Harvest Cookbook
1 pound carrots, 2 small onions
2-3 tablespoons sugar, ½ teaspoon salt
½ teaspoon ground cumin, pepper
Dash cayenne, 3 tablespoons lemon juice
½ cup finely minced parsley
Grate or finely chop carrots. Add onions and toss. Combine sugar, salt and cumin and toss with carrots. Season with pepper and cayenne. Add lemon juice and toss again. Marinate for at least 1 hour. Sprinkle with parsley and serve at room temperature.
Potato Rutabaga Mash
1 ½ pounds of potatoes, 2-3 rutabagas
¼ cup butter, 2 clove garlic
2 cups finely chopped kale, ½ cup grated parmesan cheese
Salt and pepper to taste
Wash and chop potatoes, and rutabagas. Stem or boil the rutabagas and potatoes until tender. Toss cooked potatoes and rutabagas into a large mixing bowl. Meanwhile, heat butter and chopped garlic in a small sauce pan. Cook the garlic lightly in the melted butter. Stem the kale lightly and chop the leaves finely. Mash the potatoes and rutabags with the melted butter, mix in the chopped kale and add the salt and pepper to taste. Place the mixture in a deep baking dish, top with grated parmesan cheese and heat for 15 minutes at 400?F or until the cheese is lightly browned.
Back to the 2005 Farm Note Archives!