Calypso Farm Note for the Week of July 10, 2006
Your Share This Week:
•
Salad Greens
• Asian Greens
• Broccoli
• Cabbage
• Lettuce
• Bunching onions
• Spinach
• Parsley
Everything is growing so quickly! The cabbages and broccoli are finally ready for harvest! And of course, more greens…we know how you love them.
This past week we have focused a lot of energy on finishing up the moose fence for the lower field (the fence for upper field was completed last year). Saturday we flipped on the switch to the electric fence! Hooray! (sorry moose).
Mark your calendar for the Calypso Farm & Ecology Center Open House on Saturday, July 22 from 1-4p! This free family event will feature homemade pizzas, a farm stand and activities for the whole family including natural dyes, nature walks, animal visits, and taste testing!
And….don’t
forget about the membership picnic and potluck on Friday, July 14 from
5-8p up at Calypso Farm. For those of you who are not yet members, now
is a perfect time to become one! Join the fun, meet some friends, eat
yummy food and get a tour of the farm. Other membership benefits include
receiving a bi-annual newsletter, a discount at our annual plant sale
and Calypso workshops, and free home gardening consultation. Becoming
a member is as easy as giving an annual donation of any amount. Ask us
if you have any questions!
Enjoy your veggies!
Katie
Garlic-Marinated
Broccoli
Taken from Asparagus to Zucchini
1 1/2 tbsp olive
oil 1 tbsp vinegar
1/2 tsp finely minced garlic 1 tsp soy sauce
1/2 tsp chopped fresh oregano or fresh pepper to taste
1/4 tsp dried oregano broccoli, cut into 2- to 3- inch florets
1 tbsp chopped fresh basil or
1/2 tsp dried basil
Mix together all ingredients except broccoli. Steam or quickly boil broccoli florets until tender-crisp. Drain and chill in ice water. Toss with marinade and let stand at least ½ hour. Serve at room temperature or chilled. Two servings.
Hot Cabbage
Slaw
Taken from Asparagus to Zucchini
2 bacon strips, chopped,
or chopped fresh dill to taste
1 tbsp vegetable oil pinch of sugar
¼ cup chopped onions salt and pepper to taste
6 cups shredded cabbage 1 tbsp vinegar
Fry bacon in skillet, remove and drain on paper towel. (Alternatively, heat oil). Add onion and sauté until soft, about 5 minutes. Add 2 tbsp water, the cabbage, dill, sugar, salt and pepper; cover and simmer until wilted but still crunchy. Add bacon and vinegar and toss. Makes 3-4 servings.
Curried Greens
Adapted from Asparagus to Zucchini
1 bunch greens 1-2
cloves garlic, minced
3-4 bunching onions curry spices to taste
Sauté onions, garlic and curry spices, then add spinach leaves. Cook until thoroughly blended and creamy in consistency.
Spicy Peanut Sauce over Veggies
Adapted from Moosewood Cookbook
1 cup chopped onions
1 bay leaf
2 cloves crushed garlic 1 tbsp cider vinegar
1 cup peanut butter 3 cups water
1 tbsp honey ½-1 tsp salt
¼ tsp cayenne dash of tamari
Juice of 1 lemon 2 tbsp butter
1-2 tsp freshly grated ginger root shredded cabbage, broccoli or other
veggies
In a saucepan, cook the onions, garlic, bay leaf and ginger in butter, lightly salted. When onion becomes translucent add remaining ingredients. Mix thoroughly. Simmer on lowest possible heat 30 minutes, stirring occasionally.
Steam veggies of
your choice. Pour sauce over veggies.
Cooking Tips
for Kohlrabi
Adapted from Asparagus to Zucchini
Kohlrabi can be eaten
cooked or raw. You can eat the skin of the kohlrabi, it may be a bit tough
if eaten raw, however if cooked it becomes tender. Try some of the following
ways to eat your kohlrabi:
- Peel and eat raw like an apple or thinly slice it and put it on a sandwich.
- Make a salad with grated kohlrabi, parsley, green onions and toss with
dressing of your choice.
- Add to soup or stir fry.
- Steam kohlrabi whole, 25-30 min., or thinly sliced, 5-10 min. Dress
with oil, lemon juice or fresh herbs.
- Mash kohlrabi with cooked potatoes, form into patties and fry in butter.
- Sauté grated kohlrabi in butter, add herbs or spices for flavor.
Back to the 2006 Farm Note Archives!