Calypso Farm Note for the Week of July 18, 2005

Your Share This Week:

*Salad Mix
*Collard Greens
*Bunching Onions
*Cucumbers
*Summer Squash
*Peas
*Broccoli
*Baby Carrots
*Cauliflower
*Thyme
*Savory
*Sage

The garden is thriving and looking wonderful! A canopy of colorful foliage grows high on many beds, and others are always changing with succession plantings of salad mix and lettuce. The flowers are growing great as well, offering refuge for beneficial insects and providing beautiful cut flowers. We are nearly finished with the moose fence and have been happily tending the garden.

We have included a flyer with information about Family Farm Day and Open House on July 30th. You are all invited, and bring your family and friends, too! We are currently looking for volunteers for this event and would love your help. Please call the office at 451-0691 if you are interested.

We are also holding a contest for a catching one-liner phrase for our 5th Annual Benefit Dinner and Auction this year. It will be held September 17th at Pike’s Waterfront Lodge. The theme is centered around local food. If you think of something, give us a call! The person with the winning phrase receives a prize!!!!!

Enjoy your vegetables this week!

Mary

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Garlic-Marinated Broccoli
Adapted from Asparagus to Zucchini

3 tablespoons olive oil 2 teaspoons soy sauce
1 teaspoon finely minced garlic fresh pepper to taste
1 tablespoon minced savory 1 head of broccoli chopped into florets
2 tablespoons vinegar

Mix together all ingredients except broccoli. Steam or quickly boil broccoli florets until tender-crisp. Drain and chill. Toss with marinade and let stand for at least ½ hour.

Beans n’ Greens
Adapted from Asparagus to Zucchini

3 cups black eyes peas 1 teaspoon thyme, minced
Butter or oil one bunch of collard greens
One bunch of bunching onions, chopped salt and pepper
A few cloves of garlic, minced 2-3 bay leaves

Put peas to cook in water. Heat a little butter or oil in a skillet. Add onions and garlic; sauté with thyme and bay leaves until tender. After cooking peas ½ hour, add the onion mixture and chopped collards. Cook ½ hour longer. Season with salt and pepper to taste.

Snap Peas with Brown Butter and Sage
Adapted from Asparagus to Zucchni

2 tablespoons butter
10 sage leaves
1/2 lb peas
Salt and pepper

Melt butter over low heat in a sauce pan. Add the sage leaves and raise the heat. When the butter begins to brown, toss in the snap peas, and add salt and pepper to taste. Sauté peas over high heat for about three minutes, stirring and turning them all the while.

Raita
Adapted from The Enchanted broccoli Forest

1 cucumber
1 red bell pepper
2 cups firm yogurt

Mince cucumber and bell pepper. Combine with yogurt and season with salt, cumin, and garlic if desired.

Cooking Tips for Summer Squash
Grate or slice thinly into salads; Cut into strips and eat raw with a dip; Cut into chunks and add to stews; Make a casserole by layering squash with bread crumbs in-between -bake at 350 until done; Grill and baste with oil or marinade and onions, Steam and top with butter.

Back to the 2005 Farm Note Archives!