Turtle Times
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Vol. 16, No. 21, October 4th
, ‘11 319-331-2367 (Ben) 278-4522 or 577-9208 (Angela)
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Rain: None
In
the Box . . .
Sweet Potatoes: ‘Beauregard’
Storage Onion: ‘Courtland’
Turnips: ‘Hakurei’
Pole Beans: ‘Gold of
Tomatoes: ‘Abe Lincoln’, ‘Celebrity’, ‘Jet Star’,
‘Defiant PHR’ and/or ‘Mountain Magic’
Miscellaneous Sweet Peppers
Hot Peppers: Jalapeno, ‘Aji Cristal’, ‘Tiburon’
Ancho, ‘Magnum’ habenero, (by request)
Eggplant: ‘Ping Tung Long’, ‘Thai Green’, ‘Black
Beauty’, ‘Falcon’, ‘Rosa Bianca’, or ‘Snowy’ (some sites)
Rosemary,
thyme, ($1 each) and potted Rosemary Plants ($5 each)
Free (upon request): sage
Please
email Angela to request the ala carte and free items (angela@turtle-farm.com).
Farm Update
While
it is hard for me to believe, this week brings our “regular season” shares to
an end. It is hard for me to believe
because the weather has fluctuated extremes so much this season that we didn’t
experience the “natural” shifts of cool springs to warm/hot summers gradually
creeping into fall. This season brought
us three 90 degree days in April, followed with a lot of rain and cooler
temps. What I think of as summer (hot
and humid), never really made an appearance except for those three extremely
hot weeks we experienced in August. Now
all of a sudden here we are in the first week of fall. It was nice to be able to watch the pelicans
swirling above the farm and, while digging sweet potatoes last week, discovered
a “new to me” species of frog. The chorus frog ( http://www.extension.iastate.edu/Publications/IAN604.pdf
) was tucking itself in for the winter along with the toads and salamanders.
It
was my great pleasure to get to reconnect with many returning members this season
and meeting some new folks! With the
challenges (mainly weather related) faced this season by all growers, I don’t
know how many do it without the support of a great group of people like I have! So, thank you all for supporting Turtle Farm
this season and allowing me to do something I truly love, providing a great
group of people with local, certified organic food in cooperation with
Nature! I hope you all stay warm this
winter, and I look forward to reconnecting next spring.
Box Reminder: This week, please search around
the house for any Turtle Farm boxes you have laying around and bring them with
you to the drop off this week. If you
are not receiving an October share, please also remember to bring bags with you
this week to bring home your bounty.
October share: As I wrote in the last couple of
newsletters, because we are extending the regular season, the first week of the
Oct. share will overlap will also be delivered this week. Because of this, for the first week of the
October share you will be able to pick it up with your “regular season” share
at your regular drop off site. Look for
two boxes this week (Tuesday Oct. 4 or Friday Oct. 7). Starting Oct. 11, everyone will pick up
their October shares on Tuesdays. Those
who normally pick up on Fridays will have a change in their pickup site to the
Tuesday sites. So starting Oct. 11 and
continuing through Oct. 25th, here are the Tuesday pickup sites for
everyone who does not pick up at the farm:
W.
Recipes (from Angela)
Rebecca Howe
sent in this recipe from Kitchen Collage.
You could substitute this week’s turnip greens for the spinach. And any meat is easily added to this dish if
desired.
Tunisian Sweet Potato Stew
2 T. olive oil 16-oz
can garbanzo beans, drained, rinsed
1 medium onion,
chopped 3 c.
low-sodium chicken broth
4 cloves garlic,
minced 2-inch
strip lemon peel
14-oz can roasted tomatoes, chopped ½
c. raisins
1 cinnamon stick 2
T. lemon juice
1 tsp. ground
coriander 4
c. baby spinach
1 tsp. toasted
cumin seed
½ tsp. red
pepper flakes
1 really big
sweet potato, peeled and cubed
In a large skillet, heat olive oil. Add onion; cook and stir for about 5
minutes. Add garlic, tomatoes, cinnamon,
coriander, cumin and red pepper flakes, cook and stir for about 3 minutes. Add
sweet potato, garbanzos, broth, lemon peel and raisins; bring to
simmering. Cook, covered, for 20 to 25
minutes or until sweet potatoes are tender.
Stir in lemon juice and spinach; cook just until spinach wilts. Serve over hot cooked wild rice or
couscous. Serves 4.
***Turtle Farm online newsletters will
continue to be sent to everyone through October even if you don’t get the
October share. You may wish to read with
us in October even if you aren’t eating with usJ