Calypso Farm Note for the Week of September 4, 2006

Your Share This Week:

• Cauliflower
• Broccoli
• Napa Cabbage
• Lettuce
• Carrots
• Bunching Onions
• Celery
• Turnips
• Rutabagas
• Bunched Greens
• Garlic


Fall is here! The leaves on the trees around the farm have turned and are falling. But amazingly enough – it still looks like summer in the garden! Everything is looking lush and green! This last week of sunshine after the rain has given many things a sort of second wind. I hope it sticks around for awhile!

The month of September will be filled with finishing compost piles, putting tools and supplies, evaluating the farm season and preparing the garden and farm for the first snows! Not to mention the Benefit Dinner and Auction on September 23rd at Pike’s Waterfront Lodge! I know that Susie mentioned it last week – but I want to make double sure you all know about it. It’s our biggest fundraiser of the year! We’ll be serving an all locally grown meal and auctioning off all sorts of locally made items….and desserts! If you are interested in volunteering for the event or donating an item or service to be auctioned off – please contact the farm 451-0691! Thanks

Enjoy the sunshine!
Christie

Braised Celery with Aromatic Cream Sauce
Adapted from Asparagus to Zucchini

8 stalks of celery
2 cups unsalted chicken or vegetable stock
1 bay leaf
1/8 tsp dried thyme
1/3 cup heavy cream
Salt and pepper

Cut celery crosswise into 4 inch pieces. Place in a large skillet over medium heat - add chicken or vegetable stock, bay leaf and thyme. Bring to simmer, cover and cook until celery is tender, about 10 minutes. Uncover skillet, remove celery to a platter and keep warm. Raise heat to high, add heavy cream, and cook, stirring occasionally, until liquid is reduced to a slightly thickened sauce. Season to taste with salt and pepper. Arrange celery pieces in a spiral, rounded side down, on the platter. Spoon the sauce over the middle of the celery pieces. Serve immediately. Makes 6 servings.

Curried Carrot Soup
Adapted from Simply in Season

1 bunch green onions, chopped
1 clove garlic, minced
2 stalks celery, chopped

In a large soup pot, saute these in 2 tbsp olive oil until soft.

1 bunch carrots, chopped
6 cups vegetable broth
2 tsp curry powder

Add and bring to a boil. Simmer until carrots are tender – about 15 minutes. Remove from heat, cool slightly and puree.

1 tsp lemon juice or 1 cup apple cider
Salt and pepper to taste

Add and stir well. Serve with a dollop of yogurt or a sprinkle of cilantro leaves.

Chili Roasted Rutabagas and Turnips
Adapted from Asparagus to Zucchini

2 tbsp vegetable oil
1 ½ tsp chili powder
1 clove garlic, minced
3 green onions, chopped
½ tsp sugar
½ tsp paprika
¼ tsp cayenne
1 large rutabaga, cut into chunks
1 large turnip, cut into chunks
Salt and pepper

Heat oven to 400 degrees. Mix everything in a bowl. Transfer into a large baking pan, spreading pieces evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings.

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