Turtle Times

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Vol. 13, No. 4, June 3, ‘08     7260 NW 58th  St., Johnston 50131  278-4522 (577-9208)

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Rain: 5/26, 0.5”; 5/30, 1.7”

In the Box . . .

Lettuce ‘Simpson Elite’, ‘Merlot’

Watercress

Arugula

Spinach ‘Hector’, ‘Whale’, ‘Viroflay’

Radish ‘Cherry Belle’, ‘French Breakfast’, or ‘Plum purple

Turnips ‘Hakurei’

Braising greens  (mix of mustards, asian greens, and kale)

Asparagus (some boxes)

Edible flowers:  pansies, nasturtium, or calendula (petals)

Ala Carte Herbs ($1 ea):  Rosemary, lovage, mint

Ala Carte flower bouquet ($10)

Free herbs to anyone who requests them: marjoram, sage

Farm Update

I don’t think we have had a harvest day yet at the farm when it wasn’t raining or hadn’t just finished raining.  The section of the garden where we are harvesting our gigantic radishes and turnips this year seems to have a bit of clay in it, and it loves to stick to them.  The spinach has such huge leaves; they lie on the ground and get quite muddy as well.  Please bear with us through this wet stage at the farm when the produce is not as clean as we would like. Our time crunch for picking and rinsing limits how much we can do.  The cooler weather has extended the growing time for some cool weather crops, and yet is inhibiting the growth of warm weather crops.  We may have to replant some cucumbers and summer squashes that are not coming up well, so remember that when July arrives and those crops may be later than usual.

Our backlog of picked asparagus has been depleted, so there is not enough for everyone to get a pound in one week. Don’t despair if you haven’t yet gotten all of your quota.  We will pick it into mid June as long as it remains of good size.

If anyone would like to come to the farm and pick your own spinach, we are delegating a row for that purpose.  We can’t get it all picked!  Call to let us know when you are coming so that we can direct you to the proper part of the farm.  Bring your boots.

The Farm Crew: Intro Part 2

Jennie Jacobs worked sporadically at the farm last year.  This season she is a consistent part-time worker.  Many of you may know her from being am employee at New City Market, and she remembers many of you and likes that community connection.  At the Market she got to see produce come in the store from the truck, but was interested in seeing another aspect of food being grown from the beginning “baby” stage—to experience the whole life cycle.   Jenni has her own experimental home garden and hopes to learn things at the farm to help work out her home gardening system.

Hello to one and all.  My name is Ben Saunders and last year I graduated from Iowa State University with a Horticulture degree with a fruit and veggie emphasis.  I grew up in Iowa City, Iowa so I am a mid-western by heart, but previous to moving to Ames, I was living in the mountains outside of Asheville, North Carolina.  I have traveled throughout the U.S., but found out the mid-west is where I like to call home.  Eventually I would like to own and/or run an organic farm with a CSA program very similar to how Turtle Farm is run.  I really enjoy learning and implementing techniques to create a productive farm while still having it coexisting with the “natural” environment.  The farming environment seems to always be an experiment trying to find production practices that leave the smallest footprint on the Earth.  In my free time, which always seems to be shrinking, I enjoy camping, fishing, hiking and seeing live music; no matter what the genre (of course there are always exceptions to the rule).  This is my second year at Turtle farm so some may describe me as a glutton for punishment.  I really look forward to my experiences at Turtle Farm again this season and hope to meet many more members.

Turtle Farm T-shirts

I’ve had a number of requests for another order of Turtle Farm t-shirts, so before you put this newsletter down, if you want one or more, please send me a note or call, and I will get back to you with colors, sizes, etc.  Most likely price will still be around $15 for short sleeve, $20 for long sleeve.

Recipes

Amy Peterson sent in this dip recipe she made using the watercress.  Sounds great!

Lima bean, Watercress and Herb Dip

1 c. cottage cheese

1-14 oz. can lima beans, rinsed and drained

1 bunch scallions, chopped

2 oz. watercress

¼ c. real mayonnaise

3 T. chopped fresh mixed herbs

Mix and blend until smooth, season with salt and pepper.  Cover and chill for a few hours.