Turtle Times
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Vol. 13, No. 21, Sept. 30, ‘08 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
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In the Box . . .
Garlic ‘German Extra Hardy’
Beets ‘Lutz’
Sweet Potatoes ‘Beauregaard’
Radishes ‘French Breakfast’
Pole beans ‘Fortex’, ‘Aunt Ada’s’, or ‘Gold of Baucau’
Lettuce with arugula
Braising greens and arugula (on the side)
Summer squash ‘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’
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
Farm Update
Our visit to Sweden to explore John’s grandparents’ origins led us to a delightful community of cousins, most of who still lived within 5 miles of their ancestral homes of many generations. They greeted us with enthusiasm and generosity. With the mobility that we have today however, that kind of community of relatives is slipping away not only in the US, but also in Sweden. It made me think about other types of communities that we have in our lives. Turtle Farm is certainly a community, and hopefully a positive one for you this year. Your support makes Turtle Farm run (along with a wonderful group of dedicated employees). Thank you for participating in another interesting season.
If this is your last box of the season, I will be in touch with your at the very least with the January Turtle Farm letter and brochure. If you are getting the October share or half share, we will have a few more communications. I am especially interested in feedback on this new extended season venture, but also welcome feedback anyone wants to share on the entire season. If you have forgotten to bring back any of your Turtle farm boxes, you may drop them by the farm or my home whenever you are in the area.
Because we have waited for the last possible moment to dig the sweet potatoes to let them grow as much as time allows, they have not been fully cured. Here are 2 important points to remember regarding your sweet potatoes:
1) Do NOT wash them until ready to use
2) Keep them in a warm area for 10 to 14 days to cure (unless you can’t wait and want to eat them sooner).
Beets can store for a very long time in your refrigerator, so don’t feel like you have to eat them immediately. The beet greens, however, will not keep and should be cut off and used.
Recipes
Roslea Johnson offers these ideas for your sweet potatoes:
1) Serve with butter or butter seasoned with cinnamon or plain. They can be micro waved; they take slightly less time than a white potato.
2) They pair well with pork products—parboil or microwave in a covered dish with 1 T. of water until almost done for pork products already cooked. Or parboiling is not needed if used with raw pork as it will cook with the pork.
3) For sweet potato chips, cut the sweet potato into thin slices. Heat enough olive oil or other cooking oil to cover the bottom of a skillet. Put in enough slices to form a single layer in the skillet. Cook until they brown slightly. Turn the potatoes over and fry the other side. Remove and drain potatoes. Add more sliced potatoes to cook. (Sliced sweet potatoes may also be tossed with olive oil and baked on a cookie sheet in a 400 degree oven for 20 minutes—turning after 10 minutes—and then salting with coarse salt).
Sautéed Beet and Potato Hash (Farmer John’s Cookbook)
3 T. vegetable oil
2 small onions, diced
4 medium red or white potatoes, peeled, grated
2 medium beets, peeled, grated (2-3 c.)
2 tsp. thyme, fresh or 1 tsp. dried
1 tsp. minced garlic
Salt
½ tsp. freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the onions; cook and stir until soft and translucent, 5 to 7 minutes. Stir in the potatoes, beets, thyme, and garlic. Season with salt to taste. Cook, turning it occasionally, until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes. Remove the skillet from heat. Season generously with pepper and more salt if desired, to taste.