Turtle Times
_____________________________________________________________________
Vol. 13, No. 19, Sept. 16, ‘08 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
---------------------------------------------------------------------------------------------------------
Rain: 9/8 0.2”; 9/11, 1.3”; 9/12, 1.4”
In the Box . . .
Winter squash ‘Sunshine’ kabocha or ‘Sweet Dumpling’ or ‘Spaghetti’
Carrots (from Gary Guthrie)
Garlic ‘Spanish Roja’
Lettuce or spinach
Tomatoes
Summer squash ‘Zephyr’, ‘Sunburst’, ‘Dark green’
Peppers ‘Islander’ (purple ones), ‘Romanian’ (light yellow ones), ‘Orion (green),’Ace’, ‘Lipstick’, ‘Jimmy Nardello’, ‘Tequila Sunrise’, ‘Frank’s’, ‘Tolli’s sweet’, ‘Sweet Chocolate’, ‘Yummy’
Eggplant ‘Snowy’, ‘Black Beauty’, ‘Ping tung long’, ‘Rosa Bianca’, ‘Italian blush’
Raspberries and strawberries rotating sites
Ala Carte Herbs & Veggies ($1 ea): Lavender, parsley, tarragon, thyme, collards ($3)
Free herbs to anyone who requests them: marjoram, sage or basil bouquets
Requests or changes in your delivery these next two weeks should to go Ben at grizzdover@gmail.com or 319-331-2367.
Farm Update
Well, I don’t think we will have to worry about irrigating for the rest of the season. We got a good dose of moisture last week. The cooler temperatures have certainly slowed the crops’ growth, so we hope there will be enough lettuce or spinach for you this week, but if not we will give to half of you this week and half next. The cucumbers are done for the season, and the tomatoes are not happy at all. We plan to get the remainder of the Spanish Roja cleaned and in your boxes this week. We will start picking the winter squash this week and get some to you. It has been the best year ever for the winter squash. Frequently we have problems growing it, but things look pretty good this year. We even have some amazing Amish pie pumpkins that would feed an Army if they ripen fully.
The field day benefited from a lovely turn in the weather to a beautiful afternoon. We did have the elderberry sauce on ice cream, and we did find a ripe watermelon. Thanks to John and Sandy Grace for providing the Pickett Fence ice cream, not to mention serving it and the melon. And what better way to end the day than with the PFI Garlic Fest dinner afterwards. It was a fun menu, a fun group to be with, and an interesting new place to explore in the Corn Crib, literally out in the middle of the countryside.
Remember that the season goes through September 30 for Tuesday’s pickups and Oct. 3 for Fridays. So you need to remember to bring back any extra boxes you may have around in the next two weeks. And then the final week, bring a bag or box to put your produce in so that you can leave the final box behind. The exception would be those getting the October share. You will have additional weeks to do this.
October Share
Pickup locations for the October share and half-share members will be at the current Tuesday sites: Des Moines—680 Harwood; West Des Moines—1055 21st St.; Urbandale—3917 82nd St.; Johnston 7260 NW 58th St.; and the Farm. If you already pick up there, I will assume you will continue unless you let me know otherwise. If you are a Friday customer, you will need to confirm at which location you wish to get your box. If you need delivery, Ben will continue those at $2/wk. If you want to form cooperative pickup groups, I can let you know who else is interested at your site if everyone lets me know.
Recipes
I was trying to find a new way to use up my accumulating summer squash before we leave on vacation and came across this soup. It was good even without the cream cheese and milk, which I didn’t have on hand. It would probably be even better with them.
Curried Fish Chowder (from Moosewood Restaurant New Classics)
1 T. vegetable oil
1 c. diced shallots or onions
2 garlic cloves, mined or pressed
1 tsp. salt
1 c. minced celery
2 to 3 tsp. curry powder
½ tsp. turmeric
½ tsp. ground black pepper
4 c. diced potatoes
1 c. diced yellow squash
½ c. peeled and diced carrots
4 c. water or vegetable stock
½ c. dry sherry or dry white wine
1 pound mild white fish fillets, such as hake, sole, or scrod
2 T. cream cheese
1 c. milk or half-and-half
In a soup pot, heat the oil on medium heat. Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often. Add the celery and sauté for about 4 more minutes. Add the curry powder, turmeric, and pepper and sauté for 1 to 2 minutes, stirring constantly. Add the potatoes, squash, carrots, water or stock, and sherry or wine. Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Rinse the fish fillets and cut them into bite-sized pieces. Add them to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent. Remove from the heat. In a blender, combine the cream cheese, mile or half-and-half, and 2 c. of the hot soup and puree until smooth. Stir the puree back into the sop and reheat gently, if needed. Serve hot topped with chives or shallots and with lemon wedges on the side.