Turtle Times

Turtle Times

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Vol. 15, No. 12, July 27, ‘10 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)

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Rain: 7/18, 2.25”; 7/19, 0.8”; 7/23-24, 0.5”

In the Box . . .

Cabbage ‘Super red’ or ‘Farao’

Onion ‘Redwing’

Cucumbers ‘Marketmore’

Tomatoes ‘Amish paste’, Abe Lincoln, ‘Jetstar’, ‘Garden Peach’,

Cherry Tomatoes ‘Sungold’, ‘Juliet’ (some sites)

Eggplant ‘Pingtung’, Black Beauty, ‘Falcon’, ‘Long Green’, ‘Rosa Bianca’ (some sites)

Summer Squash ‘Dark Green’, ‘Costata’, ‘Zuchetta’,’Zephyr’, patty pan

Peppers ‘Islander’ (purple), ‘Orion’ (green), Banana, Romanian (some sites)

Raspberries ‘Autumn Bliss’ (some sites)

Basil buckets

Okra (rotating among those who requested it)

Ala carte options: Lemon, lime, thai, Sacred and cinnamon basil, rosemary, parsley, tarragon, mint, choc. mint ($1 ea.), fennel ($4)

Free: Sage, elderberries

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

Farm Update

We don’t intentionally put rotten produce in your box. That doesn’t mean that sometime during tomato season (or potato or onion) something might slip by us or what appears as an innocent blemish might really be something more sinister. But we do sometimes put in what might be considered seconds. People who work at the farm often ask for guidance on “should this go in the box”. Our philosophy is that if it’s just a blemish or ugly but still has usable parts, we often say “yes”. Otherwise you would have one less of that item. If we include it you get to choose whether you want it or not.

We’ve given up on the red cabbages sizing up, so you are getting small ones. They will be supplemented with green cabbages as there are not enough red. If you have a color preference, let me know, and we’ll try to accommodate. If you are sick of cabbage, let me know, and we’ll pass you by.

Input request: We want to plan a potluck at the farm in August or early September. We’d like feedback from you on selecting a time of the week that works for you, or any dates that don’t work for you. In the past we have had it Sunday late afternoon, but some of you have said that doesn’t work for you. Here’s your chance to suggest other times.

T-shirt reprise: A substantial number have requested t-shirts after the last order went in. IF you want a t-shirt please respond now. I don’t order extras, so there won’t be another chance this year. I need size and color. You can look colors up on the Broken Arrow website or give me a general color, and I’ll try to come close. (www.brokenarrowwear.com, Gildan shirts)

CSA Song

Donald Bustell heard this song on KUNI and sent it to me. Thought you might like it, too. If you want to listen to it on their website, its http://www.breitaghesla.com/

This tune is everything you need to know about community supported
agriculture. OK, OK, here are three more tidbits. 1) Eaters join growers
to share the risk of farming. 2) Eat local, buy direct from a local
grower, delivered. 3) That green stuff is arugula.

Close to home, close to home
Food tastes better when it's local grown
Local grown on local land
I wanna place my money in a dirty hand

1. Every spring with all my friends
We put a couple hundred each in a farmer's hand
Then each week from June to fall
We get a big bag of vegetables one and all

2. California produce, No
I'm gonna buy what my neighbors grow
I can wait, I can learn
To change my diet as the seasons turn

3. Keep your eyeballs on the fridge
Keep your veggies on the cutting edge
Don't forget what's in that drawer
Soon a bag'll be delivered with a whole lot more

4. Some folks choose the discount fare
Cause they wanna help a little with the labor there
Early on they help plant the seeds
Then they're back a little later helping hoe the weeds

Recipes

The first cucumber succession is almost over, but with the second soon on its heels, here’s a refreshing use for them in this hot weather when melons are easily found.

Melon and Cucumber Agua Fresca (from Local Flavors by Deborah Madison)

4 c. honeydew or other melon, cut into chunks Handful mint or lemon verbena

1 medium cucumber, peeled and chopped leaves

Simple Syrup (half sugar/half water) 2 c. spring or mineral water

Zest and juice of 1 or 2 limes Garnish with mint or verbena

Puree the melon and cucumber in a blender or food processor just enough to break them up without letting them get too foamy. Pour the juice into a large pitcher, add the syrup to taste, lime zest and juice, and herbs. Chill well. Stir in the spring water and serve over ice. Garnish with any of the herbs or borage flowers. Agua frescas are always best drunk the day they’re made. (I skipped the spring/mineral water and had a soup instead.)