Turtle Times

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Vol. 13, No. 22, Oct. 7, ‘08   7260 NW 58th  St., Johnston 50131  278-4522 (577-9208)

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In the Box . . .

Spinach ‘Pelican’ or ‘Hector’

Pole beans ‘Fortex’, ‘Aunt Ada’s’, and/or ‘Gold of Baucau’ medley          

Braising greens

Winter squash ‘Butternut’ and ‘Sweet Dumpling’

Daikon radish ‘Miyashigi’

Shallots ‘Prisma’

Turnips ‘Hakurei’

By request:  Collard greens, sage, basil (while it lasts)

October Farm Update

We are breaking new ground with this first delivery of the October share.  When Ben and I were planning this last winter, we had no idea what the weather would be like, what the success of some new crops would be, and what it would mentally feel like to be continuing beyond the end of the regular season.  We feel we have been graced by the weather.  A few of the planned crops did not succeed, but enough have that we feel this will be a bounty of an October share.  Because you will be getting a good number of winter squashes, I am including a primer in case you are not familiar with some of them.  We also are going to have a contest regarding the ‘Amish Pie’ pumpkins.  So buckle your seat belts; we are off on a fall eating tour of Turtle Farm.

The Great Turtle Farm Pumpkin Contest

When picking winter squashes to try this year, one long shot appeared to be a pumpkin.  I’ve not have much luck with pumpkins, but I love the ‘Amish paste’ tomato, so why not try an ‘Amish Pie’ pumpkin?  We have been richly rewarded.  At last count we have 18 pumpkins ranging from normal to gigantic.  The largest is pictured with Ben and Sue, and we hope you will make a guess as to weight.  The closest guesser will receive one of the smaller pumpkins.  In case of a tie, we will draw among those correct answers.  Entries must be e-mailed or called in to me (one guess per box) by Oct. 19 so that it can be announced in the Oct. 21 newsletter and delivered then as well.  As for the other 17 pumpkins, we are still considering what to do with them, but we like the idea of a pumpkin based fall gathering.  Stay tuned for more details.

Selective Gleaning at the Farm

You may have already received an e-mail to this effect, but gleaning is available at the farm for the tomatoes, eggplant, peppers and Swiss chard.

Squash Primer

In the photo of the squashes, they are clockwise from the top bright orange squash: ‘Sunshine’ kabocha, ‘Dakota dessert’ delicata, Gill’s Golden Pippin’, ‘Sweet Dumpling’ delicata, ‘Early butternut’, oddballs (we’re not sure what this is), spaghetti squash, and in the center a green kabocha type.

Recipe

Daikon can be used raw or cooked.  Raw as a condiment, it is said to aid digestion and cleanse the palate.  Cooked, use much as you would carrots or turnips in soups, stews, and stir-fries.  They pair well with pork or beef.  They are a classic addition to miso soup.  The greens can be added to soups as well.

Stir Fried Daikon

2 T. peanut oil

¼ c. sliced scallions

1 medium daikon, thinly sliced

10-12 red radishes, thinly sliced

2 T. water

2 T. soy sauce

1 tsp. sugar

¼ tsp. hot chili oil or more to taste

Heat the oil in a wok over high heat.  Add the scallions; stir-fry for 30 seconds.  Add the daikon and red radishes; stir-fry for 1 minute.  Add the water and continue stir-frying until all the water has evaporated.  Add the soy sauce, sugar, and chili oil, mixing every thing together vigorously and cooking for 30 seconds more.  Immediately transfer to a serving platter.  Serve hot.