Calypso Farm Note for the Week of September 25, 2006

Your Share This Week:

• Salad Mix
• Broccoli
• Brussels Sprouts
• Kale
• Lettuce
• Onions
• Potatoes
• Radishes
• Spinach
• Rutabagas
• Leeks
• Turnips
• Parsnips
• Bunched Asian Greens

I can’t believe it’s the end of the season. By the looks of the garden – it seems like we could go on for at least a few more weeks. Even with the very light frost we had last night, the flowers and vegetables are still so fresh looking – though the trees around the farm have lost all of their leaves.

Important Note! Today will be the last pick-up for Monday shareholders! We were going to harvest one more week for the Monday pick-up to make-up for the season starting on a Thursday pick-up. But with last night’s frost, we have decided to load the Monday shareholders up with extra veggies instead – almost 2 shares worth. We aren’t sure what the weather will do this week and we don’t have the storage space until next week if we get a really hard frost. We hope it’s not too overwhelming, but we wanted you to get all of your veggies as fresh and unfrozen as possible!

Thanks so much to all of you who helped make this year’s benefit dinner and auction such a success – our best one yet! We had almost 200 individuals and local businesses donate goods and services for the live and silent auction, over 70 people volunteered to collect items and help the night of the event and we estimate that over 200 people came to enjoy the locally grown dinner and evening with us! All of the auction proceeds benefit our education programs. Thanks a lot!!

We hope you enjoyed the season!
Christie, Susan and Katie

Kale Potato Soup
Adapted from Simply in Season

1 large bunch kale, chopped
Steam and set aside.

1 tbsp butter
1 onion, chopped
1 clove garlic (or more to taste), minced

Melt butter in soup pot. Add onion and sauté until golden. Add the garlic and sauté another minute.

2 large potatoes, diced
2 cups hot water or broth

Add, bring to a boil, reduce heat and summer until potatoes are soft. Remove half of the cooked potatoes; puree the rest with the cooking liquid and return to the soup pot. Return reserved potatoes and steamed kale to the soup pot.

3 cups water or broth
½ tsp (or more to taste)
Pepper to taste

Add along with additional hot water or milk to preferred consistency. Heat gently until hot and serve. Makes 6 cups.

Maple Glazed Parsnips
Adapted from Simply in Season

2 cups parsnips, cut in rounds

Coat a baking pan with oil. Place the parsnip rounds in a single layer on the pan and douse brush lightly with oil. Sprinkle with salt. Bake in a preheated oven at 400 until soft, 30 minutes.

1 tbsp maple syrup
½ tsp butter, melted
2 tbsp almonds or walnuts, chopped and toasted

Combine maple syrup and butter and pour over the cooked parsnips. Top with nuts and serve.
Serves 2-4.

Vegetable Vindaloo
Adapted from Simply in Season

6 medium potatoes, diced
3 medium parsnip, rutabagas and/or turnips, diced
¼ cup vinegar

Combine, cover and marinate at room temperature for 2 hours

1 cup onion, sliced

Saute in frying pan in 2 tbsp oil or butter until brown.

2 tsp salt
1 tsp chili powder
1 tsp ground turmeric
1 tsp ground cumin
2 whole cardamom pods
1 cinnamon stick
½ tsp pepper

Combine in a small bowl. Add to onion and sauté for a few minutes. Add a little water to prevent spices from burning. Drain potatoes and other vegetables (discard vinegar), add to frying pan and cook for 20-25 minutes. Remove cinnamon stick and serve with hot rice. Serves 6-8.

Herbed Broccoli Sandwich
Adapted from Simply in Season

2 cups broccoli, finely chopped
½ cup onion, finely chopped

In a large frying pan, sauté in 2 tbsp of oil or butter until broccoli is bright green

A few dashes each of dried basil, thyme and pepper
½ tsp salt

Mix in with broccoli and onion.
Top 4-6 slices of French bread with the vegetable/herb mixture.

¾ cup cheese, shredded

Sprinkle cheese on top and broil until melted. Serve immediately. Makes 4-6 servings.

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