Turtle Times

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Vol. 14, No. 22, Oct. 13, ‘09     7260 NW 58th St., Johnston 50131  278-4522 (577-9208)

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Rain: 10/06, 0.2”; 10/10 Snow, 1”?

In the Box . . .

 

Winter squash green Kabocha type or spaghetti

Broccoli ‘Romanesco’

Daikon radish

Beets ‘Golden’

Shallots

Potatoes ‘German butterball’

Ala carte options: mint, chocolate mint, rosemary, lavender, parsley ($1 ea.), Full Circle Farm apples ($2/lb “A” grade; $1/lb “B” grade), not organic, but no sprays

Free to those requesting it: sage

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

 

Farm Update

 

The weather continues to plague us with lousy conditions this month.  Last Tuesday was so cold and windy, even the critters were bewildered.  We had two salamanders stroll into the farm stand at different times, and an exhausted bird came in to rest for a minute.  We haven’t gotten the garlic planted or garden cleanup started.  Harvesting veggies is about all the time we want to spend in the conditions.  The exception was last Wednesday when we dug 400 pounds of potatoes in drier, nicer temperatures. 

 

This week we are passing out the Romanesco broccoli. However, many of you got yours in September when some of them couldn’t wait for an October harvest.  So if your box seems a bit light, that’s the reason why.  And I had hoped to wait to harvest the golden beets to pair with the remaining Lutz beets later in the month as they are few in number, but the deer have found them and are enjoying them, so if we are to have any at all, we should take them now.  Many of the vegetables you get in the October share store well, so don’t worry if you haven’t eaten your turnips or can’t get right to using the daikon.

 

Recipes

 

If any of you are like me, you don’t have much experience with daikon radish.  However, I have learned to not be afraid of them.  They are a bit spicier than I like eaten raw, but cooked they are an entirely different vegetable.  They pair well cooked in pork or beef juices or in a miso soup.   Sue Forrester likes this daikon soup with beef broth.  And if you still have pumpkin left over, she adds a pumpkin dip or another recipe from the Food Network.


Daikon Soup      4 servings
4 Cups beef broth                    1 clove garlic minced or pressed
2 tsp soy sauce                        1 tsp sesame oil  (optional)
2 Cups daikon, thinly sliced

Bring to a boil over high heat.  Add sliced daikon.  Reduce heat, cover, and simmer until daikon is tender (10-15 min). Garnish with thinly sliced green onion.

Harvest Pumpkin Dip with Cinnamon Chips
Cinnamon Chips                                                           Pumpkin Dip

5 (7inch) flour tortillas                                                  1 cup pumpkin puree
1 Tbs sugar                                                                1/2 cup sour cream
1/2 tsp cinnamon                                                         1/4 cup brown sugar
                                                                                1/2 tsp cinnamon
                                                                                1 Cup frozen whipped topping, thawed
2 med apples or pears, wedged

Preheat oven to 400F.  For cinnamon chips, lightly spray tortillas with water.  Combine sugar and cinnamon, sprinkle over tortillas.  Cut each tortilla into 8 wedges: place in single layer on baking stone.  Bake 8-10 minutes or until lightly browned and crisp.  Cool completely.  For dip, combine pumpkin, sour cream, browns sugar and cinnamon; whisk together.  Fold in whipped topping.  Serve dip with cinnamon chips and fruit wedges.

Pumpkin Ginger Bread Pudding    (Recipe Food Network/Anne Burrell)  Serves: 8

·         (4-pound) kabocha squash or pumpkin, preferably a sugar pumpkin

·         Extra-virgin olive oil

·         2 cups heavy cream

·         4 eggs

·         1 cup brown sugar

·         1 1/2 teaspoons ground cinnamon

·         1/4 teaspoon ground nutmeg

·         1/4 teaspoon ground allspice

·         1 1/2 teaspoons vanilla extract

·         1 loaf (about 10 cups) diced cinnamon brioche, challah or plain pound cake

·         1/2 cup golden raisins

·         1/4 cup diced crystallized ginger

·         Confectioners' sugar, for garnish

Special equipment: 11 by 7-inch baking dish.  For the squash: Preheat the oven to 375 degrees F.  Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all they way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture.

For the pudding: Preheat the oven to 350 degrees F.  In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Mix in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let sit for 15 minutes. (Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked. )  Bake in the preheated oven until the custard is set, about 20 to 25 minutes. It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.