Turtle Times

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Vol. 13, No. 12, July 29, ‘08    7260 NW 58th  St., Johnston 50131  278-4522 (577-9208)

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Rain:  7/19-20, 2.9”; 7/24, 1.0 “

In the Box . . .

Potatoes ‘Onaway’  (we hope)

Onions ‘Evergreen Hardy’

Cabbage ‘Super Red’ or ‘Faroa’ or ‘Invento’

Peppers ‘Islander’ (purple ones), ‘Romanian’ (light yellow ones)

Sungold tomatoes, raspberries, summer squash, green beans and cucumbers rotating among sites

Swiss Chard (to anyone who requests it)

Ala Carte Herbs & Veggies ($1 ea):  Lavender, mint, parsley, tarragon, thyme, lemon, lime, thai, cinnamon and sacred basils, collards ($3)

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

Farm Update

We really were looking forward to more rain in the last newsletter—but the 6.6 inches from last Thursday to this recent past Thursday, and now more this weekend, certainly have us back in the wet cycle.  It should be good for the newly planted veggies, but is very hard on peppers, raspberries, and the onions and garlic still in the ground.  We’ll see if we can find any potatoes in the mud for you.  The cabbages should like it fine.  We have some of the red cabbages ready, but like the earlier green cabbages, we have a lot of variation in size.  So we are going to harvest the larger reds this week for some of you, and some of the green cabbages that were too small earlier, but are now of good size, for the rest of you.  Then next week we will reverse that.  Plus we have a Savoy cabbage that’s coming along as well to throw into the fray.  Hopefully you won’t be throwing cabbages back at us by the time we get all three to you. (We hope you aren’t getting tired of cabbage—it’s very good for you.  Check www.turtle-farm.com website for recipe ideas if you are tired of slaw or steamed cabbage.) 

We had a lot of visitors to the farm this week.  The Iowa State University researchers that we are collaborating with on a raspberry planting came out to take data. We are looking at cover crops in the alleyways between the rows of raspberries. A BH&G Diet Magazine crew visited, and plan to come out again this week to take pictures to go with a CSA story they are doing for their magazine.  A DMACC class that wanted to visit an organic farm came for a tour as well.  And then there are you, our customers who make their weekly treks to the farm—we enjoy your visits very much if we are here when you come.

Recipes

Here’s a recipe which uses three of our veggies this week.

Skillet Potato and Cabbage Pancakes (from Farmer John’s Cookbook, Peterson)

1 c. shredded cabbage

2 ½ c. grated potatoes, any kind

¼ c. sliced scallions

1 clove garlic, minced

1 egg, beaten

1 ½ tsp. salt

½ tsp. freshly ground black pepper

¼ c. butter

2 T. oil

Sour cream or applesauce (optional)

Place the cabbage in a steamer basket set over 1 ½ inches boiling water.  Cover; steam until tender 15-20 minutes.  Place the grated potatoes in a clean dish towel.  Gather up the edges, twist the towel tight, and hold the bundle over the sink.  Squeeze out as much moisture as you can.  Combine the potatoes, cabbage, scallions, garlic, egg, salt, and pepper in a bowl.  Mix well and then use your hands to form thin, loose patties of the size you prefer.

Combine the butter and oil in a large skillet over medium-high heat; heat until butter melts.  Add as many patties as will fit in your skillet without overcrowding; press down on them firmly with the back of a spatula.  Cook until the pancakes are brown to your liking, 7-10 minutes.  Flip the pancakes, press down firmly, and cook until bottoms are brown, 7-10 minutes.  Top with sour cream or applesauce if desired.  Serve hot.