Calypso Farm Note for the Week of July 31, 2006

Your Share This Week:

• Salad Mix
• Cauliflower
• Broccoli
• Garlic Whistles
• Lettuce
• Collard Greens
• Bunching Onions
• Summer Squash
• Beets
• Carrots
• Snap Peas


Just as it was time to irrigate the fields, we had another rainy weekend. All of this moisture has many benefits in the garden. This year, we have been establishing clover ground cover in all of our garden paths. This is often a difficult task in warm sunny conditions because the clover is slow to germinate and then struggles to establish on silty, dry paths. This season our paths are lush and green. We are hoping that this perennial clover will take hold strongly this year and provide us with a nice weed inhibiting cover for years to come.

Katie lent me some international cookbooks this week and after Sunday evenings world music concert put on by the Fairbanks Summer Arts Festival these recipes seem only fitting!

Enjoy the harvest this week!
Susan

Gujarati – Style Cauliflower with Peas and Carrots
Adapted from The Ayurvedic Cookbook

1 medium cauliflower 1 tablespoon sunflower oil
2 cups halved snow or snap peas 2 cup carrots, sliced
½ teaspoon mustard seeds 1 teaspoon turmeric
½ tsp sea salt ½ teaspoon curry powder
1 cup water 1 tablespoon coriander powder

Cut cauliflower in to small pieces about ¼ - ½ inch. In a medium sized skillet heat oil and add mustard seeds. When the seeds pop, add turmeric, salt, cauliflower, carrots and peas. Mix well, cover and cook for 5 minutes over medium heat. Add rest of ingredients, including water. Cook another 5 minutes over low heat, covered. Serve with rice.

Indian style Collard Greens
Adapted from The Ayurvedic Cookbook

This is a simple, delicious way to prepare collard greens. Any leafy greens can be substituted in this recipe.

1 bunch of collard greens – chopped, stems removed
1 bunch of green onions, chopped
2 tablespoons chopped garlic whistles
½ - ¾ cup water
1 teaspoon sunflower oil
½ teaspoon whole cumin seeds
1 teaspoon coriander power

Bring water to a boil in a heavy bottomed skillet. Add chopped greens, cover, lower heat to simmer. Cook on low heat for 7-15 minutes until tender. Drain, (you may want to save this water for a soup broth). Heat oil in frying pan over low heat. Add cumin seeds. When they begin to brown, stir in coriander and add chopped green onions. Brown, do not burn. Pour this mixture over the drained greens, mixing well. Serve immediately

Bangladesh Stir Fry
(also known as Banda kopir tarkari)
Adapted from The World in Your Kitchen

3 cups chopped cauliflower 2 cups sliced carrots
2 cups halved peas 3 cups sliced summer squash
½ cup bunching onions, chopped 2 cups beet greens, sliced
½ teaspoon turmeric ½ teaspoon ground cumin
½ teaspoon ground ginger ¼ teaspoon chili powder
Oil
Sea salt

Heat the oil in a heavy skillet, add the sea salt and turmeric. Add the sliced carrots and cook for 5 minutes or so – remove the carrots and set aside. Add more oil if necessary, add chopped onions, then add cumin, ginger and chili powder. Return the carrots to the oil, add cauliflower peas, and summer squash. Cook gently for several minutes. Finally, add the sliced beet greens, stir well to coat the greens with spices and cook only until the greens are wilted. Remove from heat and serve.

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