Calypso Farm Note for July 6, 2006

Your Share This Week:

• Salad Greens
• Radishes
• Crisphead Lettuce
• Mizuna
• Chives
• Sorrel
• Turnip Greens
• Swiss Chard

Greens, greens and more fresh greens! They have been the bulk of the shares so far this year. We hope that you are enjoying them and want you to rest assured that the shares will become more diverse, with broccoli, peas, squash, carrots and all of the other favorites as the weeks go on. The field looks beautiful! A variety of crops are out there – but they are growing much more slowly than in other years. You will probably have really large shares in late July and early August as everything may be ready at the same time. In being part of the CSA, you really become even more in touch with different weather patterns from year to year. Last year at this time, we were already putting zucchini and carrots into the shares. And the bunched Asian greens were only available for short windows at the beginning and end of the season when the temperatures were cool enough to prevent them from getting bitter or going to seed too quickly.

We have been busy the past couple of weeks cultivating in the beds and clearing weeds in the paths. We have been much more systematic about it this year than in the past – going terrace by terrace, clearing weeds and planting clover in the paths as we go. The idea is that the clover will make a nice, thick cover in the paths, choking out other weeds and able to be mowed or cut several times to add to compost piles or fed to the animals. It seems to be working in areas of the garden that were seeded in clover last year.

Happy 4th of July! We hope to see you at the Parade in downtown Ester on Tuesday! (It starts at 12pm at the Golden Eagle and ends in the Park with a big community potluck picnic.

Enjoy the veggies!
Christie

P.S. Need a bouquet of flowers to liven up your office? Want to give fresh flowers to a friend? Having a party and want to add a couple of bouquets for that special decorative touch? We have fresh-cut flower bouquets available for your special reason this summer! Call Christie at the farm to make arrangements.

Greens Fritters
Adapted from Greek Cuisine

½ lb various greens 1 eggs
½ cup flour 1 or 2 chopped sorrel leaves
½ cup chopped onion salt and pepper
1/8 cup chopped chives oil for frying
½ cup feta cheese (optional)
Chop greens finely. Salt them and rub them with your hands to wilt them. Mix them with the remaining ingredients, adding a little water until you have a thick batter. Heat at least 1 inch oil in a frying pan and fry tablespoons of the mixture, a few at a time browning them on both sides. Drain on paper towels and serve either hot or cold. Makes 15 fritters.

Spring Radishes with Greens
Taken from Asparagus to Zucchini

2 tbsp butter, divided
2 tsp olive oil
1 medium onion, diced
1 bunch radishes
1 bunch turnip greens
½ cup raisins
Salt
12 ounces orzo or bow tie pasta, cooked and drained (optional)

Heat 1 tbsp butter and all the oil in a large skillet over medium heat. Add onions and cook, stirring often, until they begin to soften, about 5 minutes. Meanwhile, wash turnips and trim the leaves from the root. Chop the roots into 1-inch dice. Chop the turnips greens. Once the onions are softened, add the turnip roots. Sprinkle with salt, stir and cover. Cook until the turnips can be easily pierced with a knife, about 8 minutes. Uncover, turn the heat up to medium high, and cook, stirring now and then, until turnips turn light brown around the edges. Add the chopped greens and raisins and cook until the greens are wilted and tender, another 3-4 minutes. Add the remaining 1 tbsp butter and salt to taste. Eat this as a side dish or toss with cooked pasta as a main dish. Serves 3-4.

Asian Style Healing Power of Greens Soup
Adapted from Asparagus to Zucchini

2-3 tsp peanut or olive oil 3-4 cups greens (including sorrel)
1/3 cup chopped onion 1 bunch chopped chives
1 tsp minced garlic 2 ounces tofu or meat cut into small pieces
1 ½ tsp minced ginger 1 tbsp soy sauce, or more to taste
3 cups chicken or vegetable broth
1 cup cubed potato or ¼ cup rice (optional)

Heat oil in pot over medium-low flame. Add onions, garlic, ginger; cook, stirring occasionally, until translucent, 5-10 minutes. Add stock and potatoes or rice, if using. Simmer 5 minutes (or until potatoes or rice are soft, 10-15 minutes). Add greens and simmer5-8 minutes. Puree in blender or food processor. Stir in remaining ingredients. Serve piping hot. Makes 3-4 servings.

Green Surprise Dip
Taken from Simply In Season

1 cup steamed greens (kale, swiss chard or kohlrabi leaves)
1 cup plain yogurt
1 cup cooked chickpeas
¼ cup mayonnaise
2 cloves garlic
½ onion, chopped
5-6 chives, chopped
1 tbsp lemon juice, or more to taste
½ tsp salt, or more to taste

Puree in blender or food processor. Great addition to vegetable sticks, crackers, or chips. Makes about 2 ½ cups.

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