Calypso Farm Note for the Week of June 27, 2005

Your Share This Week:

-Bunched Asian Greens (Tokyo Bekana, Mizuna, Mibuna)
-Scarlet Turnips
-Kohlrabi
-Parsley
-Baby Beets and Beet Greens
-Garlic Whistles
-Chives
-Lettuce

The wonderful combination of rain and sun continues to help the garden grow. Frequent showers have given us a nice break from watering! This week, Susie, Christie and I have been weeding beds, thinning root crops so that they have enough space to establish a sufficient root, top dressing crops with compost, which acts as a mulch and holds in moisture, and seeding salad greens, turnips, and cilantro. We have also been continuing to weed out grasses, dandelions, and pineapple weed in between the beds, and are happy to see that the clover we have seeded in replacement has germinated.

A reminder: On Monday, July 4th, there will be no drop-off at Ester park. Monday’s shareholders can pick up their share on Tuesday, July 5th at Ester Park from 5:30-6:30.

Enjoy your veggies!

Mary

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Kohlrabi is a relative of the brassica family. “Kohl” meaning cabbage, and “rabi” meaning turnip, helps describe this unique vegetable. Kohlrabi is excellent cooked or raw, in salads or mixed vegetable stir-frys.

Sautéed Kohlrabi Adapted from Asparagus to Zucchini
1 Kohlrabi, ½ teaspoon salt, 2 tablespoons butter or oil, Garlic Whistles, chopped, 2 tablespoons toasted sesame seeds
Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 20 minutes to drain. Heat butter or oil over medium heat and stir in garlic whistles. Stir in kohlrabi, reduce heat to low, and
cook 10 minutes.

Kohlrabi and Turnip Coleslaw Adapted from Asparagus to Zucchini
1 kohlrabi, 1 bunch turnips, Vinaigrette dressing>
Grate kohlrabi and turnips and add dressing!

Baby Beets and Beet Green Soup Adapted from Asparagus to Zucchini
1 bunch of baby beets and beet greens, salt and pepper to taste, Any other vegetables, plain yogurt
Cut all vegetables and greens into chunks. Place in steamer over boiling water; steam until very soft. Using the water from steamer, or any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to pot and heat gently to avoid sticking. Add salt and pepper. Serve each bowl with a generous portion of yogurt in center of soup.

Tabouli
4 cups boiling water, 1 large bunch minced parsley, 1 ½ cup bulgar, ¾ cup minced Chives, ¾ cup cooked white or chick peas, 1 cup any other vegetables chopped small, ½ cup lemon juice, ¼ cup olive oil, Salt and pepper to taste, Garlic Whistles chopped
Pour boiling water over bulgar, cover, and let stand until light and fluffy, about two hours. Shake in a strainer and squeeze out excess water. Combine it with remaining ingredients and chill for at least one hour.

Asian Greens
Add to omelets and scrambled eggs
Steam and serve with vinaigrette dressing
Stir-fry with butter and chopped nuts
Steam and add to pasta or rice

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