Turtle Times

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Vol. 13, No. 7, June 24, ‘08     7260 NW 58th  St., Johnston 50131  278-4522 (577-9208)

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Rain:  6/20, sprinkles

In the Box . . .

Scallions ‘Evergreen hardy’

Lettuce – ‘Freckles’, ‘Ermosa’

Sugar snap peas and/or snow peas (both edible pods)

Kohlrabi ‘Kolibri’ or ‘Eder’

Garlic scapes

Strawberries  (for those who have not yet gotten their fourth quart)

Swiss Chard (to those who request it)

Braising greens (to those who request them)

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

Ala carte:  Strawberries ($5/qt)  U-pick still happening, too.

Ala Carte Herbs ($1 ea):  Rosemary, mint, chervil, cilantro, summer savory, thyme, lemon basil, sacred basil, fennel (bulb $3)

Free herbs to anyone who requests them: marjoram, sage

Farm Update

As many of you know, my mechanical skills are a bit lacking.  It’s not from lack of interest or ability, but lack of being taught.  I was born between two brothers growing up on a small farm in Oklahoma, and even managed to escape cow milking by the same luck of birth order, much to the chagrin of my brothers.  This was not totally sexism, as my older sisters, being the first two born, got to do those chores.  Were my father alive today, he would probably be shocked to see me out on a tractor (another skill I didn’t learn at home) doing the farming that I do today.  But I digress.  In horticultural methods, hilling of potatoes is considered beneficial to yield.  I’ve never mastered doing this, or should I say, never mastered the courage to even try to do it.  But this year with single rows in the potato beds instead of double rows, it seemed feasible if only the equipment cooperated.  Spending several hours getting the equipment to where you think it can do the job is a scary thing, because if it doesn’t work, you’ve wasted time that could have been spent weeding a couple beds of crops.  If it does work, you’re able to hill/weed an acre of potatoes in about 30 minutes.  With Ben’s help, it worked, we did it, we’re happy.  We hope the potential increased yield will make up for the potato areas that got washed out in all the rains.

I know some of you are weary of kohlrabi, but the second succession is ready early, and as luck would have it, there’s room in the box for it this week.  One crop that is not so happy is the broccoli.  They seem pretty stressed, and some of you have gotten one variety that yielded way too early before it had sized up and therefore the heads were very small.  Also this year, I grew a variety called ‘piracicaba’ which is kind of a cross between broccoli and broccoli rabe, so if you get a loose headed weird looking broccoli, it’s supposed to be that way. 

Repeat Scheduling note: Since July 4 arrives on a Friday this year, we will plan that week’s harvest day for Thursday July 3.  Please mark your calendars!

Recipes

If garlic scapes are new to you, they are the flower stems of the stiff neck garlic. (One of you told me that in Canada, they are called “wisps”.)  Here are some ideas from Roslea Johnson on uses for them.

-Put scapes in the water as you cook spaghetti or pasta to give a hint of garlic flavor.

-Chop off the tough part of the stem.  Steam with vegetables such as green beans (or alone) allowing the scape to curve naturally.  Place the “fire breathing dragon” on the plate with its “head and tongue” curving upward.  The scape is attractive and tasty.

-Chop and cook with potatoes

-Chop and add to soups or stews or butter (for garlic butter.)

And more kohlrabi ideas from Sandy Grace:

Smashed Kohlrabi

Wash kohlrabi just before using.  Peel and slice or dice into ¼ inch pieces.  Saute in butter until lightly brown.  Mash like potatoes. (Or boil in water until soft, then mash.)

Creamy Kohlrabi Salad

1  lb kohlrabi, each about 2 inches across 

3  scallions, minced 

1  tablespoon minced red onions 

1/4  cup part-skim ricotta cheese 

2  tablespoons mayonnaise  

1  teaspoon coarse grain mustard 

PREPARATION:

Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.

When kohlrabi are cool enough to handle, remove the skins with your fingers.

Place kohlrabi in a medium bowl with scallions and onion.

In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.

Pour ricotta mixture over kohlrabi mixture and toss well to combine.

Serve warm or at room temperature.