Turtle Times

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Vol. 15, No. 8, June 29, ‘10    7260 NW 58th St., Johnston 50131  278-4522 (577-9208)

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Rain:  6/21, 0.25”; 6/22, 0.2”; 6/23, 0.8”; 6/26, 2.3”; 6/27, 1.5”

 

In the Box . . .

 

Potatoes ‘Chieftain’

Kohlrabi ‘Kohlibri’, ‘Korridor

Cabbages ‘Early Jersey Wakefield (cone-shaped), or ‘Farao’

Garlic scapes

Peas ‘Sugar Snap’, edible pods, no need to shell

Broccoli ‘Nutribud’, ‘Green King’ (some Tuesday sites only)

Scallions ‘Evergreen hardy’

Basil sprigs

Ala carte options: dill, parsley, tarragon, mint, choc. mint ($1 ea.), a few Swiss chard ($3/bag)      

Free: Sage

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

 

Farm Update (from  Ben)

 

This season has been one where we have dealt with extremes.  Record rainfall amounts combined with 90 degree days makes the air so thick with humidity, it takes effort to swing your arms while walking out to the fields.  I am on an Internet listserv consisting of market growers all over the country and this seems to be the year that everyone wants the weather the others have.  There are folks wanting to trade their multiple weeks’ worth of 110 degree dry days for 68 degree rainy days that others have experienced for weeks on end.  Here, I would gladly trade all the rain we have gotten for 80-90 degree sunny days.  We are fortunate to have irrigation for the dry seasons, but I haven’t found a sponge big enough to soak up the standing water that we are experiencing out in the fields.  This has made it very difficult for us to get out to plant and weed, but we are still persevering and so are the plants!  Although it makes it harder for us to work in, a dry, hot season using drip irrigation is much better on the plants than the extremes of rain and heat we have been experiencing this year.  On this listserv folks began describing their “Perfect” Farm.  It consisted of a farm free of thistle, grasses and other troublesome perennial weeds.  Also on this farm it would rain exactly one inch per week (ideal for plant growth), sporadically throughout the week, in the early evening and quit in time to be able to work in the fields the next morning.  The only thing missing on this “perfect” farm is having the experience of truly growing and eating with seasons.  When growing (and eating!) with the seasons no one season is exactly like another and that is part of this adventure we’ve embarked on. 

 

 

 

Box Folding 101

 

It is helpful to your site hosts if you return your boxes folded flat so that you can stack them neatly at the drop sites and not leave them with that job.  If you missed box folding 101 at the orientation meeting, just look for the fold marks on the box flaps. If you bend the flap at that point, it slides out easily.  Thank you for your help with this.

 

Calendar Note:  Keep Saturday morning July 10 on your calendar for our Garlic Harvest kickoff. We have three varieties of garlic to dig or pull and hang in the barn. Young and old alike can help with this yearly task. We will have refreshments for our helpers that day. 

 

Recipes

 

New potatoes always make me think of potato salad, especially with July 4th around the corner.  My current favorite is on my website under “green beans” and came from Sara Heinzler. (The horseradish sauce in the dressing is great, but if you try it, it’s even better if you add some minced garlic.)  This potato salad recipe, which I have not tried, uses lemon thyme, but if you don’t have that herb, perhaps regular thyme would be a good substitute since there is some lemon juice in the dressing.

 

New Potatoes with Lemon Thyme Dressing (from More Recipes from a Kitchen Garden, Shepherd & Raboff)

2 lb small new potatoes, unpeeled

 

Dressing:

3 T. white wine vinegar                                  2 T. chopped lemon thyme

1 T. lemon juice                                               ¼ c. chopped parsley

2 tsp. Dijon mustard                                       3 T. vegetable oil

1 shallot, minced                                             3 T. olive oil

6 scallions, white part only, chopped,             salt and freshly ground pepper to taste

            Reserve tops for garnish

Garnish:

Paprika

Sliced scallion tops

 

Steam or cook potatoes until just tender.  Cool slightly, slice into quarters or chunk, and place in a serving bowl.  Combine salad dressing ingredients, whisking in oils gradually until thoroughly blended.  Pour dressing over warm potatoes, tossing gently until combined.  Sprinkle potatoes with paprika and garnish with scallion tops.  Serves 6.