Calypso Farm Note for the Week of July 24, 2006
Your Share This Week:
• Salad
Greens
• Turnips
• Radishes
• Lettuce
• Cucumbers
• Bunching Onions
• Broccoli
• Squash
• Swiss Chard
• Peas
• Carrots
• Basil
When
it’s cool and cloudy, the broccoli and other greens look beautiful
and seem to grow more overnight. When it’s warm and sunny, the zucchini,
cucumbers and basil get bigger and bigger by the day. This last week’s
mix of sun and clouds has been perfect. The flowers, a little later this
year, are really starting to bloom as well. We are hoping that August
and September will be really nice and we’ll get an extended flower
season. Everything in the garden looks really lush and healthy.
Thanks to all of you who made it up to the farm for the Open House this past weekend. It was a great day, with beautiful weather, the UAF Steel Drum Band and lots of happy families touring around the farm. We couldn’t have pulled it off without so many fantastic volunteers!
Enjoy your share this week! It’s really exciting for us to make them more and more diverse each week!
Happy Summer!
Christie
| Sweet
and Sour Swiss Chard 1 bunch of
Swiss Chard Rinse and
pat dry. Chop leaves in one inch strips and stems diagonally into
small strips. Keep separate. Set aside. In deep frying pan, saute
the onions in 2 tsp of olive oil over medium heat until softened,
about 3 minutes. Add the remaining ingredients, along with the
chard stems – cover and cook for 5-8 minutes. Place chopped
leaves on top of the mixture (do not stir in), cover and cook
another 2 minutes. Remove from heat, stir and serve.
|
Cucumber
and Yogurt Dip (Tzatziki)
Taken from Greek Cuisine
3 cups plain yogurt
1 cucumber
3-4 garlic cloves
¼ tsp salt
3-4 tsp olive oil
3 tbsp dill
Line a sieve with muslin, a bandana, or double-thick absorbent paper towels and place the yogurt in it. Allow to drain for about 2 hours. Transfer the drained yogurt to a bowl. Stir in the cucumber, garlic and oil. Season to taste, cover and chill. To serve, sprinkle with dill.
Squash and Basil Salad
Adapted from Simply in Season
2 medium summer squash,
sliced thinly ¼ cup red wine vinegar
2-3 tbsp fresh basil, chopped ¼ cup olive oil
3-4 tbsp Parmesan cheese, grated ½ tsp salt
2 green onions, chopped ¼ tsp pepper
1-2 tbsp garlic (whistles or cloves), chopped ¼ tsp sugar
1 garlic clove, chopped
Toss the left set of ingredients together. Combine and pour the right set of ingredients over the salad. Mix, chill one hour and serve over a bed of lettuce or mixed greens. Best eaten the same day.
Sugar Snap Peas and Carrots with Green Onions and Basil
Adapted from Vegetarian Cooking for Everyone
1/2 lb sugar snap
or snow peas
3 or 4 small carrots
3 or 4 green onions, finely sliced
Salt and pepper
1 tbsp butter or olive oil
2 tbsp chopped fresh basil or other favorite herb
Put the peas and carrots in the skillet with the scallions, a few pinches of salt, the butter and enough water just to cover the bottom. Cook until brightly colored and just tender, 2 or 3 minutes. If using olive oil, add a little to the pan now. Taste for salt, season with a little pepper and add the basil.
Back to the 2006 Farm Note Archives!