Turtle Times
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Vol. 14, No. 7, June 30, ‘09 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
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Rain: 6/23, 1.2 “
In the Box . . .
Cabbage ‘Early Jersey Wakefield’
Kohlrabi ‘Kolibri’
Summer squash ‘Raven’, ‘Costata romanesco’, ‘Sunburst’, ‘Black star’ (some sites)
Broccoli ‘Nutribud’, ‘Blue Wind’, ‘Green King’
Peas ‘Sugar snap’(edible pods)
Garlic Scapes
Scallions ‘Evergreen Hardy’
Ala carte options: lemon basil, thai basil, oregano, mint, chocolate mint, rosemary, parsley, tarragon, thyme ($1 ea.), Red Russian kale ($3), flowers ($10)
Free to anyone requesting it: Swiss chard, marjoram, sage
Email (info@turtle-farm.com) if you want any of these free or ala carte items
Farm Update
Highlights of the past week: It only rained once; there was a breeze on Tuesday; it’s over. Your farm crew endured a lot of heat and humidity to put in mostly 8 hour days last week, but so far no one has surrendered. Actually we did find a dicksissel nest woven in the peas with two beautiful blue eggs—that was probably the best highlight.
This week we hope to get everyone a cabbage. They have been ripening very unevenly. On the other hand, the second succession of kohlrabi is way past ready—they are quite gigantic. We are just starting to find summer squashes so they will go to different sites until there is enough for all. This will probably be the last week of broccoli and peas. The peas have produced more than we can pick, ripening all at once. We are taking a break from lettuce this week as we had jumped ahead a succession when we found the rotted ones. Last week’s lettuce pickings were small, and we gave a few of you arugula lovers, arugula as a substitute. There will still be U-pick strawberries this week, but no pre-picked (Mon, 9-3, Wed 12-6, Sat. 9-12). They are getting fewer and smaller.
Calling all garlic fans! We will allow a public digging of the garlic Saturday July 11, 9 am to? It is a joyous occasion for garlic lovers since it means only about two weeks of drying time after that that the garlic dispersal begins. Children, being closer to the ground, make good partners in this adventure. Snacks provided.
Wish list for the farm if you know of any available used: Rolling kitchen cart(s), t-posts
Recipes
Becky Roorda sent in this African peanut soup recipe that she calls “fabulous”. And Ben recommended garlic scape pesto, so I found the following recipe on the internet. They are more variations out there. They recommend using them as a dip or on pasta.
West African Peanut Soup with Chicken
From Mark Bittman, The Minimalist, New York Times 6-17-09
¾ cup roasted and shelled peanuts
2 Tblsp peanut or neutral oil
1 medium onion, chopped
1 Tblsp minced fresh ginger
1 Tblsp minced garlic
½ lb skinless, boneless chicken cut into chunks
Pinch of cayenne
Salt and freshly ground pepper
6 cups stock or water
2 sweet potatoes (about 1 lb)
8 plum tomatoes, cored and halved (drained canned tomatoes are fine
½ lb collards, kale or other greens, washed and cut into wide ribbons
¼ to ½ cup peanut butter
1. Chop or crush peanuts.
2. Heat oil in 3-4 quart saucepan or deep skillet over medium heat; add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3-5 minutes. Add chicken and cook for another 3-4 minutes, until just coloring. Add ½ cup peanuts and the cayenne and sprinkle with salt and pepper.
3. Stir in the stock or water and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
4. Stir in ¼ cup peanut butter. Taste, adjust seasoning, and add more peanut butter if desired. Garnish with remaining chopped peanuts.
GARLIC SCAPE AND ALMOND PESTO (doriegreenspan.com)
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.