Calypso Farm Notes for the Week of June 13, 2005

Your Share This Week:

• Baby Salad Greens
• Spinach
• Lettuce
• Asian Green Selection (Tokyo Bekana, Mibuna)
• Turnips
• Wild Marjoram
• Parsley

There once was a farm named Calypso in Ester
They sought to grow vegetables tasting the bester
With lots of compost on garden beds
Extra weeding around cabbage heads
And an electrified fence to keep out the moose pesters.

This week on the farm, we worked long and hard
Finishing last plantings of kohlrabi, zucchini and chard
The upper field fence is nearly complete
Drip irrigation saved time watering in the heat
And a mix of flowers brings beneficial insects into the yard.

In your share you will find
greens of the lettuce, asian and spinach kind
You can also get your fix
of the herbs, turnips and salad mix
All good things to feed the mind!

Enjoy!
Christie
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A variety of ideas for cooking greens…….

Mary Jo’s Spinach – Very Simple and Tasty!
Adapted from Nourishing Traditions, Sally Fallon

¼ cup water
2 bunches spinach and/or Asian greens
3 tbsp butter
1 clove garlic, peeled and chopped
1 tbsp pine nuts (or chopped almonds, sunflower seeds, sesame seeds, etc.)
Freshly grated Parmesan cheese optional)

Place spinach or greens in a large pot with water. Cover and place over medium heat – steam for just a few minutes, just until leaves are wilted. Drain off any excess water and put into a serving bowl. Melt butter with garlic and nuts. Pour over greens and mix slightly. Grate fresh parmesan cheese over the top and serve. Makes 6 servings.

Asian-Style Saute
Adapted from Asparagus to Zucchini, Madison Area Community Supported Agriculture Coalition

2 tbsp sesame oil 3 baby turnips, sliced thinly
3-4 cloves garlic, chopped freshly ground pepper
½ lb. mixed greens, coarsely chopped 2 tbsp tamari or soy sauce
1 tbsp vinegar 2 tbsp sesame seeds (optional)

Heat oil in wok or large skillet on medium heat. Add garlic and turnips and sauté 2 minutes. Remove garlic and turnips and set aside. Saute the greens just until wilted. Remove from heat and stir in vinegar, tamari, pepper, garlic, turnips and sesame seeds. Great as a side dish or with rice. Makes 2-4 servings.

Fresh Greens Pasta Pie
Adapted from Asparagus to Zucchini, Madison Area Community Supported Agriculture Coalition
Makes 6 servings

6 ounces vermicelli (or other pasta) 1 cup shredded mozzarella cheese
2 tbsp butter, softened 1/3 cup milk
1/3 cup grated Parmesan cheese ½ tsp salt
5 eggs ¼ tsp freshly ground pepper
2 tsp cooking oil 1/8 tsp ground nutmeg
1 small onion, chopped 1 tbsp fresh marjoram, chopped
2 cups chopped fresh spinach or other greens 1 tbsp fresh parsley, chopped

Heat oven to 350 degrees. Lightly grease a large pie plate. Cook the pasta according to package directions; drain. Stir butter and Parmesan cheese into hot pasta. Beat 2 of the eggs and stir well into pasta. Spoon the mixture into pie plate. Use a spoon to shape the pasta into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté until tender. Beat the remaining 3 eggs and combine with greens, mozzarella, milk, salt, pepper, nutmeg and sautéed onions. Spoon greens mixture into pasta shell. Sprinkle fresh marjoram and parsley on the top. Cover with aluminum foil. Bake 35 minutes. Uncover and bake and additional 5 minutes. Let stand for 10 minutes before slicing.

Mixed Greens with Cumin and Paprika
Adapted from Vegetarian Cooking for Everyone, Deborah Madison

½ lb or 2 bunches mixed greens, chopped 3 tbsp olive oil
Salt 2 tsp paprika
4 large garlic cloves, chopped 2 tsp ground cumin
¼ cup fresh parsley, chopped

Place greens in a large pot with a ¼ cup of water. Cover and steam just until wilted; drain. Warm the oil with the paprika and cumin in a skillet over medium heat until they release their fragrances. Don’t let them burn. Stir in the garlic and parsley. Then add greens and cook until any moisture has evaporated. Taste for salt and serve. Makes 3-4 servings.

Rice with Spinach, Lemon and Parsley
Adpated from Vegetarian Cooking for Everyone, Deborah Madison

2 tbsp olive oil or butter 2 tbsp fresh parsley, chopped
1 cup finely chopped onion grated zest and juice of 1 lemon
1 cup long grain brown rice salt and pepper
1 large bunch of spinach, finely chopped

Place rice in pot with 2 ¼ cups water. Bring to a boil, then lower heat and cover. Cook 30 minutes or until all of the liquid has been absorbed. Add lemon juice and loosen grains with a fork. Let stand for 5 minutes. While rice is cooking, warm the oil in a saucepan over medium heat. Add the onions and cook, stirring frequently until tender. Add spinach, parsley, lemon zest and ½ tsp salt. Cook until spinach has wilted. Add spinach mixture to rice. Stir, season with salt and pepper and serve. Makes 4 servings.

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