Turtle Times
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Vol. 15, No. 3, May 25, ‘10 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
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Rain: 5/21, 0.1”
In the Box . . .
Turnips ‘Hakurei’
Broccoli Rabe
Endive ‘Tres Fines’
Arugula (in with the lettuce)
Lettuce ‘Deer Tongue’ and ‘Freckles’
Cress ‘Persian’ (in with the lettuces)
Spinach ‘Tyee’, ‘Corvair’, ‘Hector’, ‘Renegade’
Green Garlic
Radishes ‘Cherry Belle’, ‘Pink Beauty’
Asparagus (for some) ‘Jersey Giant’, ‘Purple Passion’
Pansies, edible flowers
Ala carte options: Lovage, oregano, tarragon, thyme, mint, chocolate mint ($1 ea.), Flower bouquet ($10, false indigo and peony)
Free herbs: Sage
(Please email angela@turtle-farm.com or call 278-4522 to request ala carte or free herbs and flowers.)
Farm Update
It was wildlife week at the farm this past week. Ben showed us a red-tailed hawk’s nest that he had found in the woods with two fledglings. He also discovered a nest of eggs built around two green garlic stems while digging that patch last week. We aren’t sure of the identity of those eggs--pale blue with brown splotches. Meanwhile, our first robin babies nesting by the cooler have flown the coup. Both robins’ nests near the barn this year have been close enough to the ground for good visuals to keep track of the babies. And we can’t let a week go by without a snake sighting—a small brown one.
This week we start the ala carte options for those who have deposited some extra money for that purpose. We also have a free herb this week—sage. If you want any of those, please try to contact me by email at least the evening before your delivery day, although I would still accept calls at the farm up until noon of delivery day. (577-9208). This means the Tuesday delivery people have to be on their toes to check the online newsletter. Those with hard copies can check the newsletter on my website—my brother webmaster usually gets it on there in a timely manner--or order the item the following week. When you order those items with a charge, I deduct that amount from your ala carte deposit. You will be notified when your balance is depleted. If you have any questions about this process, please ask.
Salmon note: Danielle Wirth asked that I pass on that she is putting the names of those who have ordered fish in a file and will respond to the group in a few days. “I'm trying to save time - not responding to each person individually. No information yet about prices, so no information to share - just ‘close to last year's price.’"
T-shirt note: There were some requests for t-shirts again this year. Anyone who wants one can go to www.brokenarrowwear.com, click on short sleeve or long sleeve Gildan t-shirts and check out colors there. In the past these have cost $15 and $20 respectively. We are also checking into sweatshirts, but I do not have pricing on those. Send me colors and sizes if you want to order one or more of any of these within the next week please.
Cooking Class note: I was contacted by Jennifer Brady, who will be teaching a series of cooking classes focused on using the produce that might show up in your weekly CSA delivery. The classes will be held on Thursdays throughout June, July, August and September at Bolton & Hay on the east side of Des Moines and the cost is $50 per person or $195 for the entire series. For more information contact www.boltonhay.com.
Recipes
Watch out, here come the greens! Besides the broccoli rabe, be sure to eat those turnip greens, and I know some of you are using the radish greens as well. Many greens are interchangeable in recipes; just the cooking times may vary.
Broccoli Rabe with Orecchiette (or other pasta) Vegetarian Cooking for Everyone by Madison
1 bunch broccoli rabe 3 garlic cloves, thinly sliced
12 ounces orecchiete ½ tsp. red pepper flakes
Salt Freshly grated Parmesan
4 T. olive oil, plus extra virgin to finish Lemon wedges
While the pasta water is heating, peel the lover stems of the broccoli rabe (I just cut them into 1-inch pieces), then add the whole bunch to the boiling water. Boil for 5 minutes, then remove it with a strainer and coarsely chop. Start cooking the pasta in boiling salted water.
Meanwhile, warm the oil with the garlic and pepper flakes in a wide skillet over medium heat until fragrant (but before the garlic browns). Add the broccoli rabe and cook gently, occasionally adding a little pasta water to the pan so it doesn’t dry out. Drain the pasta, add it directly into the greens, and toss with a spoonful of the extra virgin olive oil, salt to taste, and a little grated Parmesan. Toss well and serve with an additional dusting of cheese and a wedge of lemon on each plate.
Variations: You can add about ¼ to ½ c. raisins and some roasted pine nuts toward the end of the cooking process. You could also add cooked Italian sausage.