Turtle Times
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Vol. 13, No. 9, July 8, ‘08 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
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Rain: No rain by Sunday afternoon, although clouds were coming
In the Box . . .
Onions ‘Ailsa Craig’
Sugar snap peas and/or snow peas (if they last)
Beets ‘Ace’
Lettuce and edible flowers (maybe)
Broccoli and Piracicaba broccoli (some sites)
Black Raspberries (some sites).
Swiss Chard and garlic scapes (to those who request them)
Ala Carte Herbs ($1 ea): Rosemary, mint, parsley, summer savory, thyme, lemon, lime, thai, cinnamon and sacred basils, fennel (bulb $3)
Free herbs to anyone who requests them: marjoram, sage
Farm Update
We have been making friends with some of our neighbors in the housing development. I sometimes call Ron to shut off irrigation for me so that I don’t have to make a special trip back out to the farm to do that. He works very hard in his back yard and keeps an eye on the farm as well. One time when my old tractor lost a part while I was using it, Ron noticed where it fell off and pointed it out to me. Unfortunately, Ron has his house up for sale. Recently we had three families bring their children over to pick strawberries. They live in three adjoining houses next to the farm. When they heard we would be replanting the Norway spruce trees that went in last year (which all died), they eagerly said they would help replant and even water them if needed. I like fostering these relationships and community—especially when there is no one around at the farm after the farm crew goes home.
In case you were getting tired of scallions, we are giving you the sweet Ailsa Craig onions this week for a change. Also we have a few beets for something new. The black raspberries are ripening. We may or may not have enough for everyone to get some, so be patient to see if we get to you. If we don’t get to you, you will be first in line for the red raspberries. The red raspberries, while ripening a berry here or there, will not really get into production until late July and August.
Garlic Dig
Every year we like to give you the opportunity to help harvest garlic, as that is something even most elementary age children can “help” with. The adults loosen and then those closer to the ground pull on the necks. We have scheduled the garlic dig for this Saturday July 12, 9-12. But as things are late this year, I’m sure there will still be some next Saturday the 19th if you want the experience, but can’t make it out this weekend. Bring a spading fork if you have one. If you aren’t interested in digging, we also tie and hang them in the barn. Yummm. . . I can almost smell them now, filling the barn with wonderful garlic aromas!
Recipes
Here are two interesting beet recipes from Farmer John’s Cookbook.
Broiled Beet Slices
12 small or 6 medium beets, scrubbed, trimmed
¼ c. butter
2 T. maple syrup
1 T. minced or pressed garlic (about 6 cloves)
1 T. finely chopped or grated fresh ginger
1 T. soy sauce or tamari
Preheat oven to 400 degrees. Place beets in a small roasting pan with ½ c. water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hr, depending on size.
Preheat the broiler. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into ¼ inch rounds. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
Put the beets in a shallow baking pan and pour the maple syrup mixture over them . Broil, stirring occasionally, until tender, 5-10 minutes.
Beet Slices in Creamy Mustard Sauce
1 ½ lb beets, scrubbed, trimmed
3 T. unsalted butter
¼ c. chopped shallot or red onion
1 T. all-purpose flour
½ c. vegetable or chicken stock
¼ c. milk
3 T. prepared Dijon mustard
Salt and freshly ground black pepper,
Chopped fresh parsley
Cook beets as in previous recipe above. After peeling, slice the beets in half; cut each half into ¼ inch wedges. Melt the butter in a large skillet over medium-low heat. Add the shallot or red onion; cook, stirring, for 4 minutes. Add flour and stir constantly for 2 minutes. Whisk in the stock, milk, and mustard. Cook and stir the mixture until slightly thickened. Add the beets, continuing to cook and stir until they are warmed through, about 10 minutes. Remove the skillet from heat. Season with salt and pepper to taste and garnish with parsley.