Turtle Times
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Vol. 13, No. 3, May 27, ‘08 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
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Rain: 5/23, 0.85”; 5/24, 0.2”; 5/25, 0.1”
In the Box . . .
Lettuce ‘Simpson Elite’, ‘Reuben’s Red’, ‘Red Deer’s Tongue’ or ‘Freckles’
Endive ‘Tres fines’
Spinach ‘Hector’, ‘Whale’, ‘Viroflay’
Watercress
Radish ‘Cherry Belle’, ‘Pink Beauty’, ‘French Breakfast’
Turnips
Broccoli Rabe
Green garlic
Asparagus
Edible flowers: pansies, nasturtium, or calendula
Ala Carte Herbs ($1 ea): Rosemary, lovage
Farm Update
I apologize about last week’s newsletter. The box list was not very accurate, and the text was skimpy, but it was the best I could do with a temperature of 102 and not having seen the garden for three days. Things were ready that I had not planned on. So a revision of last week’s box contents would have added cress (in your lettuce bag), spinach (some newsletters had it, others didn’t), and green garlic, which did not make an appearance as suggested. Now this does not mean there will not be discrepancies in the future. We just usually just don’t start with so many.
Spinach grows well here at the farm in alternate years. Last year it was a bust, so of course, we over planted it this year, and now the farm crew pays the consequences—having to pick it. Next spring, with memories of picking all this spinach, we may plant less. It’s a vicious cycle. But if you like spinach, this is your year.
This week we bring you a new veggie—endive. I have no idea how it will taste as I haven’t tried it before. (You are here for the adventure, right?) Give us your feedback. We have another succession coming later if you like it. Maybe it will be compost if you don’t. Our first turnips are ready—don’t mistake them for white radishes, although they are just fine eaten raw like a radish. Those of you with ala carte deposits can request the ala carte herbs any time they are listed on the newsletter box list.
The Farm Crew: Intro Part 1
The only reason you got your food last week at all when I was sick was due to the fantastic farm crew and some customers who work for share. Friday especially was difficult in the cold, wind, and rain.
Sue Forrester started working at the farm in 2002 after moving here from Georgia. When I asked her why she keeps coming back (especially after a day like last Friday) here’s what she said. She loves the food, and the people and the experiences, and did she mention the food. She likes being outside and laughing while working, although she could do without the insects, toads and snakes. She finds it uplifting to work around young people with different ideas and different personalities. She said she would have a problem working anyplace else now. (I say, I would never want to go through a season without Sue—she is a treasure. Besides, who would do all our quality control for radishes and hot peppers?)
Hi I'm Rachael! I grew up in Davenport, Iowa across the street from a city-run greenhouse that gave me my first taste of gardening. Combined with a father and grandmother passionate about garden-grown food, I ended up at Iowa State, graduating with a degree in Horticulture. While at ISU I took a Sustainable Agriculture class, which is how I came to know of Angela. She did a presentation on Turtle Farm and her experiences, which raised my awareness about organic and alternative Agriculture. I have never stopped stalking Angela since. And my first taste of farm spinach has assured that I shall never cease. (Rachael is a delightful bundle of energy to have at the farm this year. She’s one who keep us laughing, especially with stories of her pet turtle!)
Recipes
With turnip greens, broccoli rabe, and spinach filling your box with greens, here are some tips to help you use them if they are new to you. Roslea Johnson sends these ideas:
The secret of tasty greens is to not overcook them--just wilt them; they should remain bright green. If you use salt, sprinkle greens with a little salt as you begin cooking them to help them stay bright green. Wash greens and put them in a tightly covered pan. Usually there is no need to add any more water than what is on the leaves. Begin cooking on high. As soon as they begin steaming, reduce temperature to medium low and steam 1-2 minutes until wilted.
--steam greens and serve with balsamic vinegar or chopped hard boiled egg sprinkled with seasoned salt
--poached eggs may be served on a bed of greens
--Add chopped greens to any chicken broth based soup just before serving
Chicken Tofu Soup
Heat 1 can chicken broth with 1 T. grated ginger root, 2 oz or more tofu, cut into small cubes. As soon as it comes to a boil, add 1 green onion, including top, very finely sliced and 1 c. chopped greens. Serve as soon as the greens are heated through.