Calypso Farm Notes for the Week of June 6, 2005

Your Share This Week:

• Baby Salad Greens
• Bunched Greens
• Radishes
• Chives
• Sorrel

Summer has begun! It is hard to believe this is our second week of harvest already. The steady balance of rain and sunshine this past week has been wonderful for the fields. Our farm ecosystem is bursting with life as our crops continue to grow and thrive.

About Your Spring Greens…
This week you salad mix includes:

• Young Beet Greens contain generous amounts of vitamin C, calcium, and iron, adding color and nutrition to our salad mix.

• Wrinkled Crinkled Cress

• Baby Chard Greens

• Mustard Greens add a bit of spice to your salad. They can also be stir-fried in olive oil and added to spring and summer soups.

As well as… mizuna, Tokyo bekana, and mibuna.

Spring greens are a welcome addition to any meal, either eaten raw with dressing, added to soups and sauces, mixed in with scrambled eggs, omelets, quiches, lasagna, and casseroles. Also try raw, tender greens like chard and beet greens in your sandwich or burrito. Experiment with the different greens and get to know their unique flavors.

Your Bunched Greens:

• Karinata kale, high in nutrients and fiber, is a great addition to salads or soups.

• Turnip Greens are another spicy green that adds flavor and character to any dish.

Swiss Green Salad with Gruyere Chive Beignets
¾ lb mixed salad greens ½ cup all purpose flour
2 tbs finely minced chives 2 eggs
½ cup water 1 cup grated Swiss cheese
3 tbs butter, softened 4 cups oil for frying
coarse salt 1 recipe vinaigrette

1.) Place the vinaigrette in a large bowl and top with the greens, but do not toss. Cover and chill.
2.) Combine water, butter, and ¼ tsp salt in a heavy medium-size sauce pan.
Bring to a boil and remove from the heat. Immediately add the flour all at once
and beat vigorously with a wooden spoon until the flour is thoroughly incorporated.
3.) Return the saucepan to low heat and beat for a few minutes to dry the mixture
slightly. Transfer the dough to a food processor and add eggs one at a time. Add the cheese
and chives and pulse to combine; the dough will be quite sticky. Transfer to a mixing bowl
and let cool to room temperature.
4.)In a large saucepan, heat oil. Drop the dough into the hot oil and fry for about 5 minutes, or
until the beignets have stopped expanding and are nicely browned. Transfer to paper towels and sprinkle with salt.
5.) To serve, toss the salad and serve with the beignets.

Vinaigrette
2 tbs red wine vinegar
2 tsp Dijon mustard
8 tbs olive oil
1 clove garlic, mashed

Combine ingredients in a small bowl and whisk with a fork until bended.

A simple Greens Soup
1 bunch sorrel ½ cup heavy cream (optional)
1 bunch chives salt and pepper
1 lb Jerusalem artichokes, medium diced 2 tbs butter or oil
4 cups water

Heat butter or oil in saucepan over medium heat. Add chives and cook, but don’t let them brown. Add
artichokes and water and cook until artichokes are soft. Add sorrel and cook until they wilt. Season
with salt and pepper to taste, and add heavy cream.

About Sorrel –Sorrel is a perennial which grows wild in Russia and Scandinavia. Sorrel can be used sparingly in salads, and is great when melted down like spinach and pureed. In combination with cream, it is also a wonderful accompaniment to salmon and halibut fillets. Raw sorrel leaves can also be used to perk up a sauce or soup.

Back to the 2005 Farm Note Archives!