Turtle Times

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Vol. 14, No. 20, Sept. 29, ‘09     7260 NW 58th St., Johnston 50131  278-4522 (577-9208)

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Rain: 9/21, 0.25”;  9/24, 0.5”;  9/26, 0.3”

In the Box . . .

Sweet potatoes ‘Beauregaard’

Winter squash Butternut

Lettuce ‘Red Sails’ plus ‘tat soi’

Beets ‘Lutz’

Green beans ‘Jumbo’,  ‘Fortex’, ‘Aunt Ada’s’

Tomatoes  ‘Celebrity’

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

Ala carte options: chocolate mint, rosemary, lavender, parsley, tarragon, thyme ($1 ea.),

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

If you want any of these free or ala carte items email angela@turtle-farm.com

Farm Update

For all the quirks of this season, we have had a very bountiful harvest.  The farm crew has been outstanding.  We enjoyed the cooler working conditions.  You have all been fantastic and supportive.  Thank you all for your participation this year.  We hope it has met and exceeded your expectation.  If you are continuing with us these next four weeks in the October share, we will continue our reaping of the harvest from Turtle Farm.  Ben and I may cook up an evaluation and send to you by email for some follow-up.  Otherwise, have a great fall and winter.  The Turtle Farm mailing with registration forms for next year will arrive in mid-January when we will be very anxious for warm weather and fresh veggies to return.

(From Ben)  I would also like to thank you all for your participation this year in Turtle Farm.  It has been a great pleasure to meet many more of you this season and be able to reconnect with members I have met in previous seasons.  With out all of you, Turtle Farm wouldn’t exist, so again I thank you all of you for your support on this great adventure.  Stay warm this winter and I hope to see you all again next season.

Come see the farm and the farmers:  Fall potluck Oct. 4, 4 pm at the farm.  Bring a generous dish to share, your own service, and a chair might be helpful, too.  Drinks provided. We may use this opportunity for the October share customers who come to select their pumpkin. 

Reminder:  The regular season ends this week.  For your last box pickup, bring a bag to put your veggies in and bring and leave all your boxes behind (except those who are participating in the October share).

Recipe

Last Friday, work-for-share CSA member Mary Lindquist brought out some sweet pepper muffins to share with the farm crew.  They were the talk of the farm for the rest of the day. 

Biscuit-y Bell Pepper Muffins  (from Taste of Home website)

Oven:350 degrees

Servings: 10 muffins

1/2 cup butter                                                  1 1/2 tsp baking powder

1/3 cup finely chopped green onions              1/4 tsp salt

1/3 cup finely chopped sweet red pepper       1/2 tsp dried basil

1/4 cup finely chopped yellow pepper            1/3 tsp baking soda

2 eggs                                                              1/4 tsp tarragon

2/3 cup sour cream

1 1/2 cups flour

2 tablespoons sugar

Directions:

In a small skillet melt butter. Add onions and peppers. Saute until tender. Remove from heat, let cool for 5 minutes.

In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture, until just moistened.

Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Serve warm.