Turtle Times
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Vol. 14, No. 16, Sept. 1, ‘09 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
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Rain: 8/26-27, 1.2”
In the Box . . .
Leek ‘Blue Solaise’
Raspberries ‘Autumn Bliss’
Summer squash ‘Raven’, ‘Costata romanesco’, ‘Sunburst’, ‘Dark star’, ‘Zephyr’
Cucumbers ‘Marketmore’
Tomatoes ‘Dona’, ‘Brandyboy’, ‘Paul Robeson’, ‘Golden boy’, ‘Amish paste’, ‘Better boy’, ‘Jet Star’, ‘Black Krim’, ‘Pineapple’, ‘Green Zebra’, ‘Evergreen’, ‘Arkansas Traveler’, Nebraska Wedding’, ‘Gilberty’, ‘Myona’, ‘Italian gold’, ‘Celebrity’
Peppers ‘Ace’,‘Romanian’, ‘Islander’, ‘Sweet Banana’, ‘Orion’ (green), jalapeno, ‘Tiberon’ ancho, ‘Saigon’, ‘Sunray’, ‘Franks’, ‘Sweet Tolli’s’, ‘Lipstick’, ‘Sweet Chocolate, ‘Yummy’, ‘Mini chocolate’
Basil
Ala carte options: mint, chocolate mint, rosemary, lavender, parsley, tarragon, thyme ($1 ea.), raspberries ($5/pt) when available
Free to those requesting it: sage, basil bouquet
Email (angela@turtle-farm.com) if you want any of these free or ala carte items
Farm Update
This past week was one of shortages and excesses. Too much rain stretched over two days, too much time spent in the tomato and raspberry patches so that we didn’t get basil buckets done for you. The beet harvest was a little short. Some of you got “gourmet” small beets and the rest got several larger beets. And last week’s picture primer of the peppers was great for the online newsletters, but pretty much worthless in black and white for the hard copy. Hopefully those who get hard copies can go online to the website to see how beautiful the peppers really were. The raspberries are at their peak, and we have had some extra pints. If you want extra ($5/pt), let me know and we’ll try to distribute them, with priority given to those with money in ala carte.
Last year I mentioned the Iowa Food Cooperative that Practical Farmers of Iowa has started. It is a local food online shopping opportunity for those who want to join. Orders are online at www.iowafood.org, and deliveries come once a month to Merle Hay Mall for pickup. It is another way to extend your local food shopping experience through the whole year. September’s shopping opens on the first of the month.
Recipes
Here’s the much requested brownie recipe that the Brown/Busick family brought to the potluck. Also below is the lamb dish that I brought. (The rest of you need to send in your potluck recipes.) And Karine McLaughlin sends a unique recipe for Swiss chard or kale.
Zucchini Brownies (Betsy Brown)
2 cups shredded zucchini
1 1/2 cups sugar
1/2 cup veg oil
2 cups flour
1 tsp salt
1 1/2 tsp soda
1/3 cup cocoa
2 tsp vanilla
1/2 cup chopped pecans
Mix together by hand. Bake in greased 9 X 13 pan at 350 degrees for 30-35 minutes. Frost when cool. (Frosting: 1 stick butter, 4 tsp cocoa, 5 tsp milk, 1 tsp vanilla, 2 cups powdered sugar (or a little more). These are good at room temperature, but I like them even better refrigerated. Enjoy!
Lamb with Vegetables and Feta (adapted from Joyce Lock’s recipe on the website)
1 lb ground lamb
1 T. chopped rosemary
2 T. chopped parsley
2 T. olive oil
1 medium onion, sliced
1-2 summer squash, sliced, approximately 3 c.
1-2 peppers, 1 inch dice
1-2 tomatoes, cut up if desired
4 oz. feta cheese
Brown the ground lamb in a large skillet (adding some oil if very lean). Once the pink is gone, add the rosemary and parsley, stirring well for another 2 minutes. Season with salt and pepper and set off the heat. In another skillet, heat oil briefly, add onion, summer squash, and peppers. Sauté until starting to brown, but before vegetables are too soft. Add tomatoes if using, heat through. Season to taste with salt and pepper. Pour vegetables over the ground lamb, stirring gently, and adding feta on top to melt over the vegetables.
Crispy Swiss Chard
Wash and dry leaves of Swiss Chard
Tear into 2" pieces and place single layer on parchment paper
on large cookie sheets
Spray Olive Oil on top
Sprinkle Sea Salt on
top
Bake @ 350 degrees for 10 minutes. This is similar to flash-fried spinach I've had at Chinese restaurants and works well with either Swiss Chard or Kale (but not the ribs).