Turtle Times

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Vol. 15, No. 4, June 1, ‘10    7260 NW 58th St., Johnston 50131  278-4522 (577-9208)

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Rain:  None

In the Box . . .

Turnips ‘Hakurei’

Pac Choi

Green garlic

Arugula (in with the lettuce)

Lettuce ‘Blushed Butter Oak’ and ‘Merlot’

Spinach ‘Tyee’, ‘Corvair’, ‘Hector’, ‘Renegade’

Radishes ‘Cherry Belle’, ‘Pink Beauty’, ‘French Breakfast’, ‘Plum purple’

Asparagus (for some) ‘Jersey Giant’, ‘Purple Passion’

Pansies, edible flowers

Ala carte options:  Lovage, oregano, tarragon, thyme, mint, chocolate mint ($1 ea.),          

Free herbs: Sage

(Please email angela@turtle-farm.com or call 278-4522 to request ala carte or free herbs.)

Farm Update (from Ben)

It seemed that at the beginning of the season, I was wondering when the rain would ever stop.  We needed to get out to weed and plant the forth coming bounty.  Now, I find myself wondering when the next rain will come.  With the plants in the ground and our focus has increased to harvesting (and of course weeding) those frequent rains would be most welcome.  Fortunately the farm has a deep well for irrigating and a great farm crew willing to move irrigation lines to keep all those thirsty plants quenched!

Part of the attraction to me of growing (and eating!) with the seasons is the “unknown”.  Not growing crops that you know will be ready in “X” number of days, but growing ones that will be grown for flavor and nutritional value that ripen when the time is just “right”.  Wondering when the rains will start or stop, how the previous winter will effect the following growing season, or just what the season will bring.

One of the “unknowns” we have been witnessing at the farm this year is the higher presence of insect “pests” most likely because of the snow cover that protected them during the winter.  This year, Turtle Farm is collaborating with Practical Farmers of Iowa to use a kaolin clay base product to form a physical barrier (clay “mask” on the leaves) around the plant leaves of eggplant to protect them from flea beetles.  It looks really strange to see a row of white plants, but we are trying to move away from using biological controls that insects can develop a resistance to and using a physical control, a barrier between the plants and the pest.

Some of that “unknown” has almost been answered as I walked down the strawberry rows and saw spots of red (almost ripe berries) among the rows.  Berry Season has almost begun!  It is really rewarding to see the “fruits” of our labor from covering them Mother’s Day weekend.  Be looking for strawberries with your boxes in the upcoming weeks.

Berry note:  If you know of young people at least 14 years old or not so young people who might be interested in picking strawberries some mornings for us, please have them email or call me (577-9208). 

Salmon note:  Danielle writes  “if they [CSA customers] want fish, contact me soon as my summer is busy, and I'm also going out east to visit my parents. So getting on Turtle Farm's list is just expressing interest - not commitment. The commitment comes when I learn the price and they send me a check. . .” (ehorizon@netins.net)

T-shirt note:  One last call for t-shirt orders. . .

Recipes

Last Saturday I was invited to bring produce in season for cooking demonstrations at Kitchen Collage.  They are having this event through the summer on Saturdays from 11 am-1 pm.  If you are at the downtown farmer’s market or in the area, you might buzz over there in the East Village to see what they are making with crops from other farms the rest of the summer.  It’s fun to sample the goodies.  Two recipes that were new to me included roasted radishes—treat like other roasted veggies by coating with olive oil, salting and roasting at 400 degrees about 15 minutes, cutting larger ones in half—and turnips in wine vinegar.  Here’s my best recall of the latter recipe.

Turnips in White Wine Vinegar  (source unknown)

1 lb turnips                                          ¼ c. white wine vinegar

1-2 T. butter                                        Salt and pepper to taste

¼ tsp. sugar

Wash turnips and greens.  Cut off greens and some of their stems and coarsely chop.  Cut the turnips into ¾ inch pieces and sauté in the butter with the sugar until nicely browned.  Add the wine vinegar and chopped greens on top to the turnips.  Cover and simmer about 10 minutes or until the turnips are tender.  Season with salt and pepper to taste.