Calypso Farm Note for the Week of July 11, 2005
Your Share This Week:
*Salad Mix
*Lettuce
*Green Onions
*Turnips
*Summer Squash
*Beets
*Cabbage
*Baby Carrots
*Parsley
*Mint
*Wild Marjoram
*Basil
I hope you’ve been enjoying
the CSA season so far! The weather this summer couldn’t be better
for the garden. Broccoli, cauliflower, cabbages and cucumbers are sizing
up and should appear in your shares in the next week or so. This year’s
carrot crop is looking excellent. We are thinning the carrots beds this
week by harvesting baby carrots for your share. They are a gourmet treat
roasted, pan seared or eaten fresh.
Christie, Mary and I have been having a great time tending to the garden and harvesting your vegetables each week. We’d love to have you come up to the farm for a visit.
Enjoy your vegetables!
Susan
About the Pick-up…
We are now donating unclaimed shares to the Senior Center, Women’s
Shelter and Stone Soup Café. In order to keep the fresh food flowing
to them smoothly, we need to know before 4pm on your pick up day if you
are going to pick up your share at a time other than the drop. Drop times
are Monday and Thursdays from 5:30 – 6:30 at the Ester Park –
or from 2:30-4:30 at the farm. If we don’t hear from you, your share
for that week will be donated.
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Honey Glazed Baby Carrots with Fresh Herbs
Adapted from Asparagus to Zucchini
1 bunch baby carrots, salt and pepper
2 tablespoons butter, 1 ½ tablespoons honey
1-2 tablespoons fresh mint, 1 teaspoon white wine vinegar
1-2 tablespoons fresh wild marjoram
Trim carrots, leaving 1-2 inches of greens intact. Bring a pot of water to boil with a teaspoon of salt. Add carrots; cook until bright and just barley tender (3-4 min). Immediately plunge into a cold water bath, drain. Combine butter, honey, vinegar and ¼ cup water into a heavy skillet over medium high flame. Add carrots, bring to a simmer and cook for several minuets until the carrots are well glazed and tender. Add finely chopped herbs and remove from heat.
Parsley Basil Pesto
1 cup chopped parsley, 1 cup chopped basil, ½ cup grated Parmesan
Cheese, ¼ cup olive oil, ¼ cup walnuts
Combine all of the above ingredients in a food processor to make a paste – add salt to taste. Serve with pasta, crackers or as a pizza sauce. Pesto freezes well – fill a small canning jar, top with a thin layer of olive oil and freeze.
Summer Coleslaw with Green Onions
3 cups shredded cabbage, ½ cup finely chopped carrots
4 tablespoons chopped onions, 2 tablespoons chopped fresh mint
½ cup shredded raw beets, 2 tablespoons lemon juice
2 tablespoons parsley, 1 tablespoon olive oil
1 tablespoon maple syrup, 1 grated apple (optional)
salt and pepper to taste
Toss all ingredients except salt and pepper. Chill 30 minutes, season
to taste with salt and pepper and serve.
Stuffed Cabbage
Adapted from the Moosewood Cookbook
1 head green cabbage, salt and pepper to taste
1 carrot, diced, 1 stalk celery, chopped
1 cup chopped onion, 2 cups ricotta cheese
3 tbsp butter, ¼ cup chopped apple
1 clove garlic, crushed, juice from 1 lemon
¼ cup sunflower seeds, 1-2 tbsp tamari
¾ cup raw cashew pieces, 1 tbsp honey
extra butter
Parboil the cabbage in a kettle of water 10-15 minutes, or until outer
leaves are easily removable. Remove the 1st 10 – 12 outer leaves.
Make sure the cabbage is cooked well enough so leaves will not break when
rolled, but not so well that they disintegrate. If you can’t get
enough large-enough- to-stuff leaves from one cabbage, decrease the other
ingredient amounts. Save the cabbage insides to use for another dish.
Sauté vegetables (not apple), nuts and seeds in butter until onion
is transparent and nuts roasted. Combine the sauté (drain it well)
with remaining ingredients and season to taste.
Place 3-4 tbsp filling near the base of each cabbage leaf. Roll tightly,
folding insides. Place on buttered sheet and brush with extra butter.
Cover and bake until heated through (about 25 minutes at 325).
Serve topped with yogurt or sour cream on a bed of rice.
Herb Pasta Sauce
Adapted from Asparagus to Zucchni
1 cup packed fresh parsley leaves, 2 cloves garlic (or chopped garlic
whistles)
¼ cup olive oil, ½ cup fresh basil
2 tablespoons fresh marjoram, ½ tablespoon fresh mint
1 cup sour cream, ¼ cup parmesan cheese
Combine all ingredients (except sour cream and parmesan cheese) and chop finely by hand or in a food processor. Add sour cream and Parmesan; puree. Place mixture in a saucepan; heat to almost boiling. Serve sauce over your favorite pasta and sprinkle with sunflower kernels.
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