Calypso Farm Note for the Week of September 11, 2006

Your Share This Week:

• Broccoli Raab
• Brussels Sprouts
• Bulbing Fennel
• Carrots
• Celery
• Cilantro
• Lettuce
• Bunching Onions
• Nasturtiums
• Pac Choi
• Potatoes
• Rutabagas
• Turnips


We and the vegetables are enjoying the gorgeous autumn at Calypso! The peas came out of the ground last week, which was initially sad. However, the pea vines went into the compost for next year’s growing season and the empty space has already been planted with next season’s garlic!

The past week has been spent harvesting, composting and preparing for Calypso’s Annual Benefit Auction on September 23 to support Calypso’s Educational Programs.

Advanced ticket purchases for the auction are available at Gulliver’s Books and at Hoitt’s Stereo and Video located on S. Cushman opposite the Best Western. Also, we would love for you to help us distribute flyers about the auction. Please take one or two to your workplaces or anywhere that is convenient for you (they will be available for you to take at the veggie pick-ups)!

Enjoy the veggies!
katie

Brussels Sprouts with White Wine and Thyme
Adapted from Grub

1 stalk Brussel sprouts, stems trimmed and cut in half lengthwise
2 Tbs. Extra-virgin olive oil ½ cup vegetable stock
3 garlic cloves, minced ½ cup white wine
7-8 fresh thyme sprigs salt and white pepper

Coat a large sauté pan with the olive oil. Add the brussels sprouts, arranging them cut side down in one snug layer. Turn the heat to high and sauté until the cut side of the brussels sprouts are lightly browned, 2-3 minutes. Add the garlic and thyme. Sauté for about 2 minutes, or until the garlic is fragrant, stirring to evenly distribute the garlic and thyme. Add the vegetable stock, wine, and 1 tsp salt. Bring to a boil and stir well. Immediately lower the heat to low, cover, and braise until the brussels sprouts are tender, about 7 minutes. Remove from the heat and remove the thyme stems. Season with additional salt and white pepper to taste and serve hot.

Purple-topped Turnip Casserole
Adapted from Food from Finland

1 bunch purple-topped turnips about ¼ cup syrup
½ cup cream grated nutmeg
¼ cup dried breadcrumbs rutabaga cooking broth
2 eggs

Peel and cube turnips. Cook in slightly salted the water until soft. When turnips is done, drain and mash or put through a blender. Let the breadcrumbs swell in cream and add to the rutabaga. Beat the eggs and add together with syrup and nutmeg. Add a bit of cooking broth if the mixture is too thick. Pour mixture into a greased, oven-proof casserole dish. Bake at 350 for about an hour.

Nasturtium Butter
Adapted from Asparagus to Zucchini

1 small handful of nasturtiums, minced salt and pepper to taste
2 cloves garlic, minced fresh or dried herbs of choice to taste
4 Tbs. butter, softened

Mix minced flowers, garlic, and herbs in small bowl. Add butter, blending thoroughly. Add salt and pepper to taste. You may chill the flavored butter in a decorative mold. Refrigerate to set a shape but soften slightly before using. Makes ½ cup.

Cilantro Lime Vinaigrette
Adapted from Asparagus to Zucchini

2/3 cup lime juice leaves from 1 bunch of cilantro
3 Tbs. minced garlic 2-4 dashes hot sauce
¼ cup apple cider vinegar 1 Tbs. cumin
Pinch salt ¼ cup canola oil

Place all ingredients except the oil in a blender. Turn on blender and slowly add oil. Add oil very slowly until well blended. Makes about 1 ¼ cups.

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