Turtle Times

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Vol. 13, No. 10, July 15, ‘08    7260 NW 58th  St., Johnston 50131  278-4522 (577-9208)

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Rain:  7/08, 0.4”

In the Box . . .

Onions ‘Ailsa Craig’

Cabbage ‘Invento’

Green beans ‘Maxibel’ and ‘Black Valentine’ (some sites)

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):  Lavender, mint, parsley, tarragon, thyme, lemon, lime, thai, cinnamon and sacred basils, fennel (bulb $3)

Free herbs to anyone who requests them: marjoram, sage (and the basil buckets at each site)

Farm Update

Normally this time of year we would be filling your boxes with summer squashes and cucumbers.  They are weather delayed this year, but will eventually show up.  The Ailsa Craig onions harvested this week will be the last of that variety.  They are my favorite onions.  If you do not use them up soon, you might refrigerate them as they are not a storage onion.  This week will also be the end of the broccoli.  The fennel may start bolting soon, so if you have been holding off getting some or trying it for the first time, this is a good time.  I have not cooked much with this herb, and it has been fun experimenting with it.  We are starting to get some green beans now.  The ‘Maxibel’ variety is haricot vert (small French filet bean) and the ‘Black Valentine’ is an old variety first introduced in 1897.

This past week we got weed fabric under all the tomatoes, and we got them all started in the trellising process.  This is the first time we have been able to get both those jobs done for the tomatoes.  There have always been some sprawled about on the ground or weed fabric, and they spoil more easily when that is the case.  Other big jobs that we will be attending to during this coming week at the farm are renovating the strawberry beds and putting weed fabric under the sweet potatoes and winter squashes.  Oh, and we’re irrigating.

Garlic Dig

The Wilk-Anderson family braved the sprinkles to help pull some garlic out of the garden last Saturday.  Thank you!  We’ll still be working on it this next Saturday 9-12 again if there are garlic fans who love to be near it.  The bulbs are looking really nice.  We will hang them to dry for at least 2 weeks before cleaning them for distribution.  And as always, the biggest ones get held back for planting stock for next year’s crop.

Recipes

Here are a couple of cabbage ideas:

Singapore Slaw (BH&G Farmer’s Market Cookbook)

3 c. shredded cabbage (and carrot if desired)

1 ½ c. jicama cut into strips (how about leftover kohlrabi?)

1 orange, peeled and sectioned

½ of a medium green, red, or yellow sweet pepper, cut into julienne strips ( ½ c.)

1 small red onion, thinly sliced and separated into rings

2 T. snipped fresh cilantro

Dressing:

2 T. peanut oil or salad oil

4 tsp. rice vinegar

1 T. sugar

1 tsp. toasted sesame seed (optional)

1 tsp. toasted sesame oil

1 tsp. soy sauce

¼ tsp. dry mustard

¼ c. peanuts

In a large mixing bowl, combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro.  Cover and chill up to 4 hours.  For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard.  Cover and shake well; pour over salad.  Toss lightly to coat.  Sprinkle with peanuts.

Steamed, Creamy Cabbage (from Vegetable Harvest by Wells)

1 pound cabbage

2 T. light cream

1 T. freshly squeezed lemon juice

¾ tsp. fine sea salt

Freshly ground black pepper

Coarsely shred cabbage. Set aside.  Combine the cream, lemon juice, salt, and pepper in a large bowl.  Toss to blend.  Set aside. Bring 1 quart water to a simmer in the bottom of a steamer.  Place the cabbage on the steaming rack.  Place the rack over the simmering water, cover, and steam until the cabbage is tender, about 7 minutes.  Do not overcook.  With a slotted spoon, carefully transfer the cabbage to the bowl with the cream dressing.  Toss to coat evenly with the dressing.  Taste for seasoning.  Serve warm.