Calypso Farm Note for the Week of June 19, 2006

Your Share This Week:

• Salad Greens
• Bunched Asian Greens
• Bunched Spicy Mustard Greens
• Lettuce
• Spinach
• Chives

I came to Calypso Farm as an intern because I am interested in small-scale, organic farming and hope to incorporate it into my life. I am learning tons, meeting great folks and enjoying life at the farm. I am living at Calypso in a new, intern cabin (affectionately referred to as ‘the owl roost’) that I helped to construct. Every morning that I wake up and stand on the front porch of the owl roost and look out over the farm and the mountains in the distance, I feel so fortunate to be here. I look forward to meeting lots of you this summer!

The beginning of harvest has been especially exciting to see the fruits (or the leaves) of our labor! The vegetables are looking great and growing rapidly!

This week your share includes lots of great, leafy greens that are great to sauté or eat raw. We will be seeding new greens soon so that you can enjoy them all season long.

Enjoy your veggies!
Katie

P.S. !!! Just a reminder to join us Thursday, June 29th, for a belated Goodbye and Appreciation Potluck Picnic for our former Development Director, Leah Sansone, at the Ester Park at 6:30pm.

Skillet-Braised Mustard Greens
Adapted from Fresh From the Garden

2 T. olive oil 1 bunch mustard greens
¼ c pine nuts 2 T. sherry vinegar
½ c bacon, diced salt and pepper
2 garlic cloves, thinly sliced salsa (your favorite type)

In a large skillet, heat oil over medium heat. Add pine nuts and cook, stirring constantly, until lightly browned. Transfer to a side dish and reserve. Add the bacon to the skillet and cook until almost crisp. With a slotted spoon, transfer the bacon to the dish with pine nuts and set aside. Add the garlic and mustard greens to the skillet and cook, tossing constantly, until just wilted. Add the vinegar and the pine nuts and bacon, season with salt and pepper, and just heat through. Serve warm topped with salsa. 4 servings.

Sautéed Spinach with Garlic and Red Pepper
Adapted from Vegetarian Cooking For Everyone

1 T. olive oil 1 bunch spinach
1 garlic clove, chopped salt
1 pinch red pepper flakes juice of ¼ lemon or 1 t. red wine vinegar

Heat the oil with the garlic and pepper flakes in a wide skillet over medium-high heat until garlic begins to color. Add the cooked spinach and toss to coat it with the oil. Add ¼ c water and cook until it’s absorbed and the greens are heated throught. Season with salt and lemon juice or vinegar to taste. 2 servings.

Asian Style Sauté
From From Asparagus to Zucchini

2 T. sesame oil 1 T. vinegar
3-4 cloves garlic, chopped 2 T. tamari
½ lb mixed or bunched greens ground black pepper

Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Now sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper and garlic. Serve immediately. Great as a side dish or with rice. 2-4 servings.

Spring Greens with Pine Nuts
From The Natural Health Cookbook

1 bunch greens 1 T. brown rice vinegar
1 T. pine nuts 1 T. plus 1 t. soy sauce or tamari
2 t. dark sesame oil

Steam greens in large pot until just tender (color changes to bright green), about 5 minutes. Remove and toss gently to cool. Toast pine nuts in a dry skillet over medium heat, stirring constantly, until lightly browned and fragrant. Reserve a few nuts for garnish and combine the rest with the greens. Arrange greens in small pyramids in individual serving bowls. Sprinkle pine nuts over greens. Mix oil, vinegar and soy sauce (or tamari) in small bowl. Pour about 2 t. over each pyramid of greens just before serving. 4 servings.

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