August 27, 2010

Wanna see what's in my drawers? - Watermelon and Callaloo

Friday Farm Share Post!  This week we had a 100% Local Box! I love when we have a total local farm share week. Especially during the Loving Local Blogathon Week!   But hmmm....there are things in there I haven't seen before.  Interesting....

Callaloo, Salad Mix, Basil, Watermelon, Yellow Onions, Rosa Bianca Eggplant, Loose Beets, Green Bell Pepper, Heirloom Tomatoes, Cucumber

The first thing we dug into last night was the watermelon. Seriously.  The best tasting watermelon since my little water babies I grew when I was 10 years old.  So sweet!  Screw Michael Pollan's Food Rule # whatever (Eat at the table)...I ate this bad boy at the counter.  Down to the rind. O.M.G.  Heaven.  Slllluuurp!

Enterprise Farms, please more of these next week and the week after and the week after that....please. :)

I really think watermelon should have seeds.  Don't you?

Now...about that Callaloo, that big leafy bunch in our share this week...Yes, I had to google. And guess what came up...Jimmy Buffett.  Wha????

Callaloo, Strange Calaloo
Mysterious curious roux
Try as you might to avoid the hoodoo
Sooner of later we're all in the stew
We got Crab and pigtail
Squid ink and fish scale
Okra and daheen leaves
Chitchat and chatter
Fill up the platter
With a garnish of pure make believe
--Jimmy Buffet

What is this interesting green?  And I don't mean Parrot heads..... Callaloo people.  Callaloo. 

According to my sources, is a leaf vegetable (also a dish)  from the Caribbean served in Guyana, Trinidad and Tobago and Jamaica, with variants in Barbados, Guadeloupe, Haiti, Grenada, Dominica, Saint Lucia and the Virgin Islands. It is often pared with okra, meat, lobster, crab and coconut milk.  

I found a recipe on that I am going to try to make this week. ..I'll keep you posted!

Callaloo Soup
1 pound callaloo leaves or spinach
6 cups chicken stock
1 onion, chopped
1/2 pound salt beef, fat removed and diced
1/2 teaspoon ground black pepper
6 tablespoons minced shallots
1/4 teaspoon dried thyme
1 green chile pepper, chopped
1 cup okra
1/2 pound crabmeat

Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
Add the okra, and cook for 8 minutes.
Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

Time to put on some calypso and start cookin'!  

This post is part of Loving Local, a blogathon to support Mass Farmers Markets, a non-profit that helps farmer's markets. The blogathon was the idea of Tinky over at In Our Grandmothers' Kitchens


Tinky said...

Don't you think Jimmy should change his last name to Buffet? Fun post.....

Teresa said...

Love the callaloo song -- and always great to read what other Enterprise CSA members are making!