Calypso - 2006 Farm Note #9

Calypso Farm Note for the Week of August 7, 2006

Your Share This Week:

• Salad Mix
• Summer squash
• Kohlrabi
• Cucumber
• Broccoli
• Carrots
• Brussel Tops
• Lettuce
• Bunched Greens
• Dandelion Greens
• Kale
• Bunching Onions
• Snap Peas

The farm is at its height of beauty. If you haven’t been out to see it yet this season, now would be a great time to stop by for a stroll through the gardens!

This week you will notice a new addition to your share…brussel tops. We cut the tops off of brussel sprout stalks in order to achieve more uniform brussels. These cabbage-like tops are tender and edible. Use them as you would cabbage. Experiment and let us know what you think!

Do you have friends that envy your weekly share of vegetables? Do you have neighbors peeking in your kitchen window hoping that you might take pity and give them some great locally grown, organic veggies? Well, you can help solve their problems! We have one mid-season opening for a vegetable share. If anyone you know is interested have them call Christie at 451-0691.

Enjoy the veggies!
Katie

LAST CHANCE …
Bread Oven Building Workshop

August 9th-12th
(week day evenings and all day on Saturday)
We still have several spaces left in our Bread Oven Building Workshop. This one-time-only workshop will give you the experience and confidence to build your own wood-fired bread oven. The oven design is by world renown oven builder Alan Scott. The workshop will be taught by Quill Chase who has worked closely with Alan Scott for many years. Please let us know right away if you are interested.
Register now! – call 451-0691

Kohlrabi and Apple Salad with Creamy Mustard Dressing
Adapted from Gourmet, October 1992

1/2 cup heavy cream 1/2 teaspoon sugar
2 tablespoons fresh lemon juice kohlrabi bulbs
1 tablespoon coarse-grained mustard 1 Granny Smith apple
3 tablespoons finely chopped fresh parsley leaves

Peel and cut into julienne strips the kohlrabi. Peel, core and dice the apple. In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple and combine the salad well.

Kale Chips

Try these instead of potato chips! These are becoming a favorite snack up at Calypso.

Kale
Olive oil
Salt

Tear large (chip size) pieces of kale away from leaf rib. Place into a bowl and drizzle olive oil over top. Toss kale to coat with oil. Sprinkle with salt if desired. Place kale flat onto ungreased cookie sheet. Bake at 375? for 7 minutes.

Experiment by using tamari or other sauces!

Young Dandelion Greens with Warm Pennsylvania Dutch Dressing
Adapted from Fresh From the Garden

1 bunch dandelion greens 1 Tbs sugar
1 Tbs butter pinch of dry mustard
5 oz slab bacon, blanched and diced 3 Tbs finely minced fresh chives
4 egg yolks salt and freshly ground black pepper
6 Tbs white wine vinegar

Tear dandelion greens into bite-size pieces, place in large mixing bowl and set aside. Melt butter in small skillet over medium heat, add the bacon, and cook until almost crisp. Reserving the drippings in the pan, transfer to a double layer of paper towels to drain. Crumble and set aside. Combine the reserved drippings with the yolks, vinegar, sugar, and mustard in a small heavy saucepan, and whisk until well blended. Place over low heat and whisk constantly until the mixture becomes thick and smooth. Be careful not to overcook or the yolks will curdle. Immediately transfer to a bowl, add the chives, and season with salt and pepper. Pour the warm dressing over the dandelions, toss gently. Garnish with a sprinkling of bacon and serve at once.

Back to the 2006 Farm Note Archives!