Calypso Farm Note for the Week of July 25, 2005

Your Share This Week:

*Salad Mix
*Kale
*Bunching Onions
*Broccoli
*Summer Squash
*Peas
*Carrots
*Beets
*Basil
*Parsley
*Fennel Leaf

We have been anxiously awaiting loads of horse manure … and now they are arriving by the dump truckload, thanks to the help of Brian Weekly and Scott Allen (famous dirt workers in the area)! We also spent much of the week cleaning out the goat and chicken pens here at the farm (which was equal to one dump truck worth of manure!). In the coming weeks, we will be working to incorporate all of this manure into compost piles ready for next Spring!

Don’t forget our Open House and Family Farm Day this coming Saturday, July 30th, from1-4pm. This is a great time to see the garden and tour around the farm. There will be lots of activities for kids and wood-fired pizzas for sale!

Enjoy you veggies this week and we hope to see you Saturday!

Christie

P.S. The farm notes are now archived on our website, www.calypsofarm.org. Feel free to print as many as you like anytime!
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Squash Supreme
Adapted from Nourishing Traditions

3 summer squash
3 tbsp olive oil
¾ cup grated parmesan cheese
1 tbsp pepper

Wash and slice squash lengthwise at ¼ inch intervals. Brush a cookie sheet with olive oil and arrange slices in one layer. Brush top and side with olive oil and broil under broiler until slices become lightly browned. Turn over, brush again with olive oil and sprinkle cheese and plenty of pepper. Place back under broiler for a few minutes until golden.

Zucchini Cakes
Adapted from Nourishing Traditions

4 cups zucchini washed trimmed and grated; 3 tbsp each chopped parsley and basil
1 tbsp salt; ½ cup Parmesan cheese
4 eggs lightly beaten; 4 tbsp butter
1 small onion or two bunching onions chopped; 4 tbsp olive oil
2 cups bread crumbs
Salt and pepper

Mix zucchini with salt and let stand ½ hour. Rinse well and squeeze dry in a towel. Mix with eggs, onion, bread crumbs, cheese and cayenne pepper and season to taste. Form into cakes and sauté a few at a time with butter and olive oil. Makes 12-14.

Five-Minute Beets
Adapted from Vegetarian Cooking for Everyone

2-3 beets; lemon juice
1 tbsp butter; 2 tbsp chopped parsley and fennel leaf
Salt and pepper

Grate beets into coarse shreds. Melt the butter in a skillet, add the beets, and toss them with ½ tsp salt and pepper to taste. Add1/4 cup water, cover and cook over medium heat until the beets are tender. Remove the lid and raise the heat to boil off any excess water. Taste for salt, season with lemon juice and toss with parsley and fennel. (You can also add a tablespoon of sour cream or yogurt.)

Creamy Carrot Soup with Curried Beet Crème Fraiche
Adapted from Asparagus to Zucchini

10-12 sweet carrots; 1 large or 2 medium beets
1 medium potato; 1 tbsp curry powder
2-3 cups half and half; 1 cup crème fraiche or sour cream
Salt and pepper to taste

Chop and peel carrots and potato. Place in a saucepan, cover with water and cook until tender. Transfer into food processor (or mash in the saucepan); add half and half and blend until creamy. Season with salt and pepper. Chop the beet; steam for 10-15 minutes or until tender. Mash and blend with curry powder and crème fraiche (or sour cream). Use to garnish carrot soup. Makes 6 servings.

Garlic Parsley Pesto with Pasta
Adapted from Asparagus to Zucchini

1 ½ cup cottage cheese or ricotta; ½ cup fresh basil
¾ cup Parmesan cheese; 2 large cloves garlic
½ cup boiling water; salt and pepper to taste
½ cup loosely packed fresh parsley; 5 cups cooked pasta

Bring cheeses to room temperature. Blend with remaining ingredients (except pasta) until smooth in blender or food processor. Toss with spaghetti. This is also good on baked potatoes, cooked rice or steamed vegetables. Makes 4 servings.

Kale and Broccoli with Cannelini Beans
Adapted from Vegetarian Cooking for Everyone

1 bunch kale, chopped with stems removed; Pinch red pepper flakes
½ lb broccoli chopped; 2 tsp chopped parsley and basil
Salt and pepper; ½ cup dry white wine
1 small onion or 2 bunching onions chopped; 1 ½ cups cooked cannelini beans, rinsed well if canned
1 ½ tbsp olive oil; Freshly grated Parmesan cheese (optional)
2 garlic cloves

Simmer the kale and broccoli in salted water until tender, 7-10 minutes. Drain, reserving the cooking water. In a large skillet, sauté the onion in oil with the garlic, pepper flakes, parsley and basil for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, broccoli, kale and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper and serve with a dusting of Parmesan cheese. Serves 2-4.

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