Turtle Times

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Vol. 14, No. 23, Oct. 20, ‘09     7260 NW 58th St., Johnston 50131  278-4522 (577-9208)

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Rain: 10/14; 10/15, no measurements taken

In the Box . . .

Winter squash ‘Sweet Dumpling’

Brussels sprouts ‘Oliver’

Bok choi ‘Mei Qing’

Lettuces ‘Red sails’ and either ‘Ermosa’ or ‘Freckles’

Beets ‘Lutz’

Leeks ‘Bandit’

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, kale ($3)

Free to those requesting them: sage, beet greens, turnips, daikons

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

Farm Update

If all goes as planned we will begin to plant garlic on Monday afternoon. We’ve had the bed prepared and ready since the first of the month, but there’s been too much wet, cold weather—not that the garlic would mind, just the farm crew.  You can plant garlic even later, as long as the ground isn’t frozen, but October is usually the month of choice in Iowa.   It is a relief to have warmer weather without rain for maybe three days in a row.  There are still potatoes to dig and a lot to harvest this week.  Brussels sprouts top the list of new items.  We tried a new variety this year and it seems to be shorter, but the sprouts are bigger.  The bok choi survived the hard frost.  This is the last of the lettuces this week, but then since it’s the next to last week, it’s also the last of the beets and leeks.

Next week we’re going to give you a choice of your Brassicae family crop.  If you care whether you get another Brussels sprout, or a Romanesco broccoli or a cabbage let me know by email or phone, and we’ll distribute them accordingly until we run out of one thing.  Default choice will be cabbage as we have the most of that.

And since next week will be the end of the season for real this time, please bring back your boxes and bring a container for your veggies so that you can also leave behind this week’s box.

Garlic Fest Fundraiser for PFI

If you haven’t already heard about it, Practical Farmers of Iowa is having their annual garlic fest Nov. 7.  It begins with a tour of Northern Prairie Chevre goat dairy, followed by the garlic tasting and dinner at Snus Winery near Madrid.  It’s a fun evening of local food and folk.  For more information visit www.practicalfarmers.org .

Recipes

If you haven’t cooked your pumpkin yet, you might want to save the seeds for eating.   The farm crew has tried a hot curry powder (on roasted seeds with a little olive oil—300 degrees for 20-30 minutes) or a mixture of regular curry powder and ancho pepper powder. The ‘Winter Luxury’ pumpkin seeds can be eaten whole.  The ‘Amish Pie’ seeds, you might want to shell. 

Just in case you don’t have ideas for Brussels sprouts, here’s a few, both from From Asparagus to Zucchini (MACSAC).

Brussels Sprouts with Bacon and Balsamic Vinegar

1 pound Brussels sprouts                                  1-2 T. butter

¼ pound bacon                                                3 T. balsamic vinegar

½ c. finely chopped onion or shallots                 salt and pepper to taste

Trim ends off Brussels sprouts and halve the large ones.  Blanch in boiling water or steam over boiling water until just tender.  Plunge into ice water to stop the cooking and preserve the bright green color, then drain well.  Meanwhile, cook bacon until crisp and drain on paper towels.  Remove all but 2 T. of bacon grease from pan.  Add onions; cook until brown.  Add Brussels sprouts, butter, vinegar, salt, pepper, and bacon. Toss until hot.  Makes 4 servings.

Lemon Marinated Brussels Sprouts

1 ½  lb Brussels sprouts                                    salt and pepper to taste

¼ c. olive oil                                                     1 tsp. grated lemon zest

1 T. chopped fresh parsley                                3 T. lemon juice

1 tsp minced garlic                                            1 T apple cider vinegar

½ tsp sugar

½ tsp dried oregano

Trim Brussels’ sprouts; cut larger ones in half.  Cook in boiling water until barely tender, 5-6 minutes.  Drain well.  Combine remaining ingredients—except lemon juice and apple cider vinegar—in a medium bowl.  Toss in the Brussels sprouts and let them marinate in this mixture 1-2 hours at room temperature (or longer in the refrigerator), tossing occasionally.  Just before serving, mix in the lemon juice and apple cider vinegar.  Adjust any of the seasons to taste.  Serve as an appetizer on toothpicks, as a side dish, or in salads.  They’re also great with a sprinkling of Parmesan cheese.  Serves 6.