Turtle Times

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Vol. 14, No. 18, Sept. 15, ‘09     7260 NW 58th St., Johnston 50131  278-4522 (577-9208)

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Rain: None

In the Box . . .

Winter squash ‘Sunshine’ Kabocha or Spaghetti squash

Garlic ‘German Extra Hardy’

Turnips ‘Hakurei’

Raspberries ‘Autumn Bliss’

Green beans ‘Jumbo’, ‘Maxibel’, ‘Fortex’

Summer squash ‘Raven’, ‘Zephyr’, ‘Zucchetta Rampicante’

Tomatoes  ‘Amish paste’, ‘Better boy’, ‘Black Krim’, ‘Pineapple’, ‘Green Zebra’, ‘Evergreen’, ‘Arkansas Traveler’, Nebraska Wedding’, ‘Gilberty’, ‘Myona’, ‘Italian gold’, ‘Celebrity’

Peppers  ‘Ace’ , ‘Islander’, ‘Sweet Banana’, ‘Orion’ (green), jalapeno, ‘Tiberon’ ancho, ‘Saigon’, ‘Sunray’, ‘Franks’, ‘Sweet Tolli’s’, ‘Lipstick’, ‘Sweet Chocolate, ‘Yummy’

Basil

Ala carte options: chocolate mint, rosemary, lavender, parsley, tarragon, thyme ($1 ea.), raspberries ($5/pt) if available, kale ($3),  

Free to those requesting it: sage, basil bouquet, golden beet greens

Email (angela@turtle-farm.com) if you want any of these free or ala carte items

Farm Update (from  Ben)

It is hard to believe that there are just a couple of weeks left for the regular season at Turtle Farm. The raspberry planting is still producing strongly, so if anyone is not getting enough of a raspberry fix, we still are having some extra pints available ($5/pt.) as of last Friday.  The tomatoes are heavily afflicted with early blight, which makes them spoil quickly.  It is getting harder to find some without it to give to you. 

Last week, we began harvesting some of the sweet potatoes as well as some ‘Spaghetti’ and ‘Gills Golden Pippen’ winter squash.  This season Turtle Farm has embarked on another experiment.  We are trying to save seed from the ‘Gills’ winter squash.  These seeds are hard to come by and this season there was a limit to how many seeds one person could purchase from the one seed company that carried them.  With most experiments at Turtle Farm, you can get to see the results by the end of the same season.  Unfortunately, with this experiment, we won’t know the results until the seeds are planted next year.  (Remember to let your winter squashes cure in a warm place about another week or two.)          

Keep the date:  Fall potluck Oct. 4, 4 pm at the farm.

Reminder:  The regular season ends soon.  For your last box pickup, bring a bag to put your veggies in and leave your boxes behind.  That happens next week for the “A” week half shares.

Recipes

Sue Forrester shares her squash casserole from August’s potluck this week.  And Lisa Croyle shares her grandmother’s recipe for bread and butter pickles, which she sometimes uses with summer squash (such as oversized ones).  She shared some with the farm crew, which we all enjoyed very much.

SQUASH CASSEROLE
6 cups large diced yellow squash and zucchini          vegetable oil
1 large onion, chopped                                         4 Tbsp butter
1/2 cup sour cream                                              1 cup grated cheddar
1 cup crushed butter crackers (recommended: Ritz)    Salt, pepper & garlic powder to taste

Preheat oven to 350.  In a medium size skillet, saute the onions and squash in butter for 5 minutes.  Remove from the pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with the cracker crumbs.  Bake for 25 to 30 minutes.

Bread & Butter Pickles

1 gallon thinly sliced cucumbers or summer squash (measured after slicing)

8 small white onions, thinly sliced

1 green bell pepper, cut in small strips

1 red bell pepper, cut in small strips

½ cup coarse salt

Mix above ingredients well.  Cover with ice & let stand (3 hours for cukes, 1 hour for squash).  Drain & rinse well 2-3 times.  Drain.

Syrup:

5 c sugar

4 c cider vinegar

½ t ground cloves

2 T mustard seed

2 t celery seed

Green food coloring (if desired)

Bring syrup to boil.

For cukes:  Add cukes to boiling syrup.  Either return to boil or else simmer for several minutes.  Cook until cukes have a somewhat transparent appearance.  Put in sterilized jars & seal.  (No water bath required.)

For squash.

Method 1:  Add squash to boiling syrup.  Return to heavy boil for 3 minutes.  Put in sterilized jars & seal.  (No water bath required.)

Method 2:        Pack squash in jars, leaving at least 1” headroom.  Add syrup.  Put on lids.  Process in water bath for 10-15 minutes. 

If you have excess syrup, can it too.  Use it the next time you make pickles.