Calypso Farm Note for the Week of August 14, 2006

Your Share This Week:

• Beets
• Spinach
• Turnips
• Lettuce
• Salad Greens
• Bunching Onions
• Broccoli
• Squash
• Swiss Chard and Beet Greens
• Peas
• Parsley

It was a great week at the Fair! We spent the week helping out in the goat barn and entered two of our goats, Dot and Schwartzie, in the Pack Goat and Dairy Goat shows. They did really well – they both made it through the fake “river crossing” – which says a lot, because goats are pretty nortorious for their dislike of water. It’s great for us to make connections with other farm families and folks attending the fair, especially the young kids already excited about raising animals and growing food.

And speaking of youth growing food – we are hosting an EATinG Program Open House next Wednesday, August 23rd down at the Howard Luke Garden, from 5-7pm. The students who have been working in the garden this summer are anxious to give tours and show off their hard work! The Howard Luke Garden is located on Loftus Rd (head South at the Napa Auto Parts Store on Geist) across from University Park Elementary. We hope to see you there!

Enjoy your share this week!
Christie

Beet Salad
Adapted from Greek Cuisine

1 bunch of beets, greens included
½ cup olive oil
¼ cup vinegar
2 garlic cloves, crushed
Chopped fresh parsley
Salt to taste

Trim the beets, discarding stems and any withered leaves. Wash the roots and greens well. Chop the roots into cubes or slices. Place them in a large kettle with about an inch of water. Steam for about 15 minutes – check water level to make sure it doesn’t cook off completely. Add more water if necessary. Add the greens and continue to steam until the roots and greens are soft and tender. Don’t overcook. Drain and put into a serving bowl. Add the remaining ingredients. Stir, cover and let stand in the refrigerator for several hours before serving. Serve with a dollop of yogurt on the top!

Stacked Vegetable Quesadillas
Adapted from Simply in Season

1 bunch green onions
1 clove garlic, minced
1 summer squash, chopped
A handful of broccoli, chopped
A small bunch of greens, chopped
12 corn tortillas
1 ½ cups cheddar or jack cheese

Saute the onions in 1 tbsp of oil for 1-2 minutes. Add the other vegetables and cook just 5 minutes more, just until tender. Salt and pepper to taste.
Assemble 4 stacks simultaneously on a baking sheet. Start with a tortilla, top with a spoonful of vegetables, some grated cheese, and then another tortilla. Repeat layers, ending with a third tortilla. Place the tortilla stacks in a preheated oven at 400 degrees for 15 minutes, until cheese is melted and stacks are hot. Cut into quarters and serve warm with salsa and/or sour cream. Serves 4.

Turnip and Pea Potage
Adapted from Asparagus to Zucchini

2-3 turnips, diced
1 cup chopped onion
1 bunch green onions
3 cups of vegetable or meat stock
2 cups milk
2 tbsp butter, melted
2 cups fresh peas, chopped
Salt and pepper to taste

Boil turnips in water until tender. Drain. Combine with onion and stock in a soup pot. Add milk, butter, peas and stir. Season with salt and pepper to taste. Heat and serve. Garnish with green onions. Makes 4 servings.

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