Turtle Times

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Vol. 12 No. 9, July 3, ‘07     7260 NW 58th  St., Johnston 50131  278-4522 (577-9208)

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Rain: No rain

In the Box . . .

Cabbage ‘Early Jersey Wakefield’ (cone shaped), ‘Farao’ (round)

Broccoli ‘Arcadia’, ‘Packman’

Summer Squash ‘Sunburst’ (yellow patty pan), ‘Costata Romanesca’ (green striped), and ‘Dark Green’ (green zucchini)

Scallions ‘Evergreen Hardy’

Herbs available by request by anyone:  sage

Herb share availability:  mint (regular and chocolate),  marjoram, thyme, sage, rosemary, summer savory, oregano, lemon or lime basil (make a great tea)

Farm Update

            I got a call last week from someone asking if I had summer squash in bloom.  A research entomologist would be in town and wanted to survey summer squash plants to see if there were populations of a small bumblebee present.  So James Cane from Utah and a colleague from England, who were in Ames for an international conference on Bee Hive Collapse Disorder, stopped by last Wednesday.  They did find the native bee, peponapis pruinosa, buzzing about.  When they tried to point it out to me, it was flying so fast among the squash blossoms that I could not get a good look at it, so I “googled” it and found a picture online.  These little honey bee-sized insects pollinate squash family exclusively.  They are ground dwelling, nonsocial bees, and most likely were here pollinating the squashes of Native American Indians before the Europeans introduced the honey bee.  They are probably part of the reason that I haven’t noticed big differences between when there is and isn’t a bee hive at the farm.  This was the first I had heard of such a bee, but I know there is so much about the insects, microbes, birds, and mammals that I and even the experts don’t know.  For me these also fall into the category of “community” (in addition to the farmers and consumers) of our community supported agriculture venture.

            We get the first cabbages this week, and the broccoli is going strong.  The peas are pretty much done.  Everyone should have gotten a black raspberry pint, and they are still producing, so we may try to make another round on those.

Calendar Dates to note:

July 14 (Saturday) Garlic harvest at the farm 9-12

July 21 (Saturday) Practical Farmers of Iowa field day at the farm 9-12

Recipes

            We will soon be harvesting the garlic, but in the meantime, if you have some garlic scapes left, here’s another use for them.  You could freeze it for later use.

Garlic Scape Pesto  (Moosewood Restaurant New Classics)

1 ½ c. coarsely chopped garlic scapes, lightly packed

1/3 c. grated Parmesan cheese (if you want to freeze the pesto, omit the cheese)

3 T. olive oil

1/3 c toasted pine nuts*

Salt and ground black pepper to taste

Combine the garlic scapes , cheese, oil, and nuts in the bowl of a food processor and process until fairly smooth. Add water as needed to make a spreadable paste.  Add slat and pepper to taste.

*To toast pine nuts, place in a single layer on an unoiled baking tray at 350 degrees for 3 to 5 minutes, until fragrant and golden brown.

Here’s a chilled soup that sounds good with this hot July weather.

Chilled Zucchini & Avocado Soup with Yogurt & Coriander (Farmer John’s Cookbook)

4 small or 2 medium zucchini, coarsely chopped

2 avocados, peeled, pits removed, coarsely chopped

3 medium scallions, coarsely chopped

2 cloves garlic, peeled, halved

½ tsp. chili powder

½ tsp. coriander seeds, crushed

1 c. plain yogurt

Salt and freshly ground black pepper

¼ c. chopped fresh cilantro

            Put the zucchini, avocado, scallions, garlic, chili powder, and coriander seeds into a food processor; process until smoothly combined.

            Transfer the mixture to a medium bowl; stir in the yogurt, Refrigerate for at least 1 hour.  Season with salt and pepper to taste; garnish with cilantro.

            Serves 2-4.