Calypso Farm Note for the Week of June15, 2006
Your Share This Week:
• Salad
Greens
• Bunched Asian Greens
• Chives
• Lovage
Hooray! The harvest season is finally starting up! The first seeds were sown in early May and we started transplanting not long after that. The chilly temperatures for much of the month and the frost in June really slowed things down though. But this past week, with the warm days and sunshine ~ the frost-nipped cauliflower, broccoli and cabbage are catching up and everything is growing like crazy!
Though the harvest is small during these early weeks of summer – we are always eager to get started and just can’t pass on the opportunity to share the first salad, greens and herbs from the garden. The shares get larger and more diverse each week. We are always open to feedback – and we’d like to know if it is worth the drive for you to pick up a small first share or two?
We are so lucky to have Katie DiCristina as part of this year’s farm crew. Last year, she tirelessly volunteered every Friday on the farm and liked it so much that she became this year’s intern! Thanks to Katie and some great volunteers, field preparation and planting has gone really smoothly this spring!
A note about the pick-up…. If you are unable to pick up your share and/or need to pick up your share at a time other than the drop, please call us no later than the morning of your pick-up day. Drop times are Mondays 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.
We are looking forward to the season, lots of fresh veggies and seeing you all each week!
Enjoy the first harvest!!
Christie
P.S. !!! Come join us next Thursday, June 22nd, for a belated Goodbye and Appreciation Potluck Picnic for our former Development Director, Leah Sansone, at the Ester Park at 6:30pm.
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Note About Salad Mix and Bunched Spring Greens….. The salad mix and bunched spring greens you’ll receive throughout the season will contain up to 12 different types of greens and mild herbs on any given week, including: arugula, mizuna, tat soi, beet greens, swiss chard, cress, baby pak choi, baby kale, mustard… and many more. They can be eaten raw or cooked lightly, depending on your menu and preference. The greens will stay fresh for the week if stored in the cellophane bag, in the refrigerator. You may reuse the cellophane bag by bringing it with you to subsequent pick-ups or you can recycle the bags by composting it yourself or leaving it with us to compost. |
Greens n’
Eggs
…..A very simple farm favorite
2 tbsp butter or oil salad or any bunched greens, chopped
2 chives, chopped 1 clove garlic, chopped
2 eggs salt and pepper to taste
2-3 tbsp milk
Lightly whisk or stir chives, eggs, milk, greens, garlic, salt and pepper together in a small bowl. Heat oil or butter in a skillet. Add the egg mixture and scramble on medium heat until eggs are thoroughly cooked and greens are wilted. Serves 1-2 people.
Greens and Lovage Salad
Adapted from From Asparagus to Zucchini
1 tbsp red wine vinegar
3 cups salad greens
1 tsp honey 1/8 cup chopped lovage
2 tbsp dried cranberries or raisins salt and pepper
2 tbsp olive oil
Heat vinegar and honey slowly until hot; add the dried fruit. Cool. Whisk in the olive oil. Toss the dressing with the greens; sprinkle with salt and pepper to taste. Makes 4 servings.
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Lovage…. This strong-tasting herb resembles parsley or celery. It’s a great addition to soups, potato dishes, or in salads – but be careful of it’s boldness. A little bit is good for any recipe. Its hollow stems make it a great straw in Bloody Mary’s or tomato juice as well. If there are any lovage lovers out there with good recipes …please share them! We are always looking for new ways to use it! |
Sausage
and Greens Soup
Adapted from Simply in Season
½ lb sausage
¼ cup chives, chopped
1 cup onions, chopped
2 cloves garlic
4 cups chicken or vegetable broth
1 cup potatoes
Salt and pepper to taste
1 ½ cups milk
1-3 cups spring greens, chopped
Parmesan cheese, for garnish
Brown meat in soup pot and drain all but a spoonful of fat. Remove meat. Saute onions and chives in reserved fat until soft. Return sausage to soup pot. Add chicken broth, potatoes and salt and pepper. Bring to a boil and simmer. Reduce heat and simmer until potatoes are soft, 10-15 minutes. Add milk and greens and cook until tender. Garnish each bowl with freshly grated Parmesan cheese.
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