Turtle Times
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Vol. 14, No. 24, Oct. 27, ‘09 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
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Rain: 10/21-22, 3.5”
In the Box . . .
Winter squash ‘Gill’s Golden Pippin’, ‘Early Butternut’ (small), and mix
Brussels sprouts ‘Oliver’, or ‘Storage #4’ Cabbage, or ‘Veronica’ Broccoli
Shallots
Carrots ‘Bolero’ from Gary Guthrie of Growing Harmony Farm (not certified organic)
Potatoes ‘Austrian Crescent’ fingerling
Ala carte options: mint, chocolate mint, rosemary, lavender ($1 ea.)
Free to those requesting them: sage, turnips, daikons
If you want any of these free or ala carte items email angela@turtle-farm.com
Farm Update
This week we bring you Gill’s Golden Pippen winter squash. It is the one that has been difficult to find seed for, and the one for which we are attempting to save our own seed. Sometimes crops are dropped for no known reason by seed companies, and that was the case for this squash. That’s why seed savers, whether individuals or farm businesses, are so important to preserve these quality vegetables. Glenn and Linda Drowns at Sand Hill Preservation Center in Calamus, Iowa are two such amazing people. They grow over 1400 rare and genetic treasures of seed and poultry in addition to his full-time teaching job. That’s where we got our Gill’s seed this year. Also this week we have Gary Guthrie’s famous ‘Bolero’ carrots. The ‘Austrian Crescent’ fingerlings are new—let us know how you like them. And there’s still time to select your Brassicae family crop for this week if you haven’t already. If you care which 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 as best we can.
End of Season Thanks
Roger Kiely took some great photos at the fall potluck. I’m attaching two for the online newsletters. It was a colorful afternoon. Thanks, Roger! Elaine Ginger, a Drake student, has been helping some Fridays this October at the farm as she works on a paper on farming as a subculture. Thanks, Elaine. I have to thank our fantastic farm crew this year—Ben, Sue, Adam, Betsy, Andrea, Talon, our work for share helpers—Jennie, Mary, Erica, Claire, Emily and Debbie. And of course this production wouldn’t happen without all you great customers who each spring trust enough in us and the quirky nature of farming to support us. May you eat well all fall and winter. See you in the spring!
Iowa Food Coop Plug for the Off Season
As the CSA and farmer’s markets end, you can continue to get local food products through the Iowa Food Coop. It is an online ordering service with delivery once a month to Merle Hay Mall for pickup. You do not have to order in large quantities. They have everything from mushrooms to sprouts to meats, soaps and baked goods, etc. Check it out at www.iowafood.org.
Recipes
Naomi Thomasee offered this recipe for our end of the season leeks.
Leek Casserole
12
slices whole wheat bread, buttered, crusts removed 1 C water
3/4 C sharp cheese, grated 1
natural chicken stock cube
1 ( or more) red bell pepper, chopped 1 C
sour cream
3 med leeks, sliced 1
egg
1 clove garlic, crushed pinch
cayenne pepper
2 T. corn starch
Line casserole dish with buttered bread; sprinkle cheese over bread.
Filling: melt 2 T. butter in fry pan, add leeks; cook on low for 15 min.,
until soft.
Stir in pepper and garlic; cook 1 min. Stir in cornstarch, water and stock
cube. Cook on high, stirring constantly for 3 min. or until it boils and
thickens. Stir in sour cream, cool then add egg and pour into lined casserole
dish. I then put crusts on top in a lattice pattern. Cook uncovered in oven at
350 F for 30 min. I usually add more leeks and pepper than this if I have them.