Calypso Farm Note for the Week of September 18, 2006

Your Share This Week:

• Salad Mix
• Lettuce
• Cabbage
• Rutabaga
• Pak Choi
• Mustard Greens
• Bunching Onions
• Celery
• Carrots
• Potatoes
• Leeks
• Sorrel

This has certainly been the most colorful fall we’ve seen. Due to the cool summer and warm September temperatures, the poppies, calendula and sunflowers are still blooming amidst falling leaves and the greenest of green fields…

Shares will continue until October 2nd. If the weather holds, we will be able to load you up with the standard fall roots and greens for fresh eating or freezing.

It is time again for our Annual Benefit Dinner and Auction! This is a fun, community event which raises money to support Calypso’s educational programs, including field trips, school garden development and community workshops. Please help spread the word and we hope to see you there!

Enjoy! – Susan

Pureed Sorrel
Adapted from the Winter Harvest Cookbook
This is a great sauce for fish or omelet filling

1 bunch sorrel 3 tablespoons heavy cream
Salt and pepper nutmeg

Chop sorrel, steam lightly until just tender and bright green. Puree the sorrel leaves. Pour the sorrel into a heavy saucepan, whisk in cream and heat gently just until mixture thickens. Season to taste with salt, pepper and nutmeg.

Creamy Root Soup
Adapted from Asparagus to Zucchini

2 tablespoons butter 3 bunching onions, chopped, including greens
1 cup chopped rutabaga 1 cup chopped potatoes
1 cup chopped carrots 2 cups chopped celery
1 ½ cup soup stock (any type) 1 cup light cream
1 tablespoon honey salt and pepper to taste

Heat onion in a saucepan, add onion and sauté until tender. Add chopped roots and stock; cook until roots are soft. Press through a sieve or blend in a food processor.. Add remaining ingredients except cream. Cover and simmer for 15 minutes. Add cream and heat through but do not boil. Serve hot garnish with fresh herbs.

Hot Cabbage Slaw
Adapted from Asparagus to Zucchini

2 bacon strips, chopped or 1 tablespoon vegetable oil 1 cup chopped celery
¼ cup onions – chopped pinch of sugar
5 cups shredded cabbage 1 tablespoon vinegar
Salt and pepper to taste

Fry bacon in skillet, remove and drain on paper towel (Alternatively, heat oil.) Add onion and sauté until soft, about 5 minutes. Add 2 tablespoons water, the cabbage, celery, sugar, salt and pepper; cover and simmer until wilted by still crunchy. Add bacon and vinegar and toss. Makes 3-4 servings.

Pureed Rutabagas with Pan-Fried Leeks
Adapted from Asparagus to Zucchini

4 cups peeled and diced rutabagas ¼ cup half and half
4 tablespoon olive oil 1 bunch of leeks, sliced thinly
2 tablespoons butter at room temp. nutmeg, salt and pepper

Cover rutabagas with lightly salted water in medium saucepan; cook until tender, 20-25 minutes. Meanwhile, heat 4 tablespoons olive oil in medium skillet over medium heat; add and sauté leeks until just browned. Drain, and reserve. Drain rutabagas and puree with butter, olive oil, half and half, nutmeg, salt and pepper. Spoon rutabaga puree in to individual dishes; sprinkle leeks on top. Serve hot.

Back to the 2006 Farm Note Archives!