Turtle Times
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Vol. 12 No. 13, July 31, ‘07 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
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Rain: 7/23, 0.2”; 7/27, 0.3”
In the Box . . .
Beets (from Small Potatoes Farm)
Tomatoes ‘Dona’, ‘Cosmonaut Volkov’, ‘Arkansas Traveler’, ‘Amana Orange’, ‘Celebrity’, ’Sungold’, ‘Juliet’, ‘Black cherry’, ‘Principe Borghese’, ‘Brandywine’, ‘Golden boy’, ‘Nebraska wedding’
Eggplant ‘’Pingtung Long’, ‘Black bell’, ‘Cloud 9’, ‘Italian blush’, ‘Thai green’ (some sites)
Peppers ‘Antohi Romanian’, ‘Jimmy ‘Nardello’, ‘jalapeno’ (some sites)
Hot Peppers, ancho, pepperoncini (only to those requesting hot peppers)
Green beans ‘Bush Blue Lake’, ’Kentucky Wonder’ (some sites)
Cucumbers ’Marketmore’, ‘Diva’, ‘Poona Kheera’
Summer Squash ‘Sunburst’, ‘Costata Romanesca’, ‘Dark Green’, ‘Goldie’, ‘Zephyr’
Raspberries ‘Autumn Brittany’, Autumn Bliss’, ‘Caroline’ (some sites)
Basil
Herbs available by request by anyone: sage, parsley
Herb share availability: mint (regular and chocolate), marjoram, thyme, sage, rosemary, lavender (call ahead), lemon or lime basil, thai or cinnamon basil, tarragon (call ahead)
Farm Update
For the second time this season, I’ve had to be gone from the farm a number of days for unplanned reasons. This year’s farm crew hardly lets it faze them, they are so capable. They have chosen to start work at 6 am to beat the heat (I don’t get there before 6:30 on a good day), come on weekends to help out at times, and some days worked longer hours to finish a job. They are pretty amazing. Ben, Tanya, and Sue were introduced earlier in the season, but Amy joined us after Amanda had to leave. And to add to that mix, we’ve had two fourteen year olds, Talon and Rob, join us at times, who work harder than some adults I’ve seen. I am often the recipient of your thanks for the food in your boxes, but if you see one of these people, feel free to express it to them as well. They deserve it.
This week we get beets from Small Potatoes Farm, an organic farm near Minburn run by Rick Hartman and Stacey Bastian. It’s nice to have other organic growers nearby. We often share things and ideas as well as grow crops for one another. As the variety of summer crops start to produce here at our farm, there sometimes is not enough for everyone at once. So we send some of those crops to certain sites, and then the next week, we switch where that crops goes. Usually you can get those crops every other week. Raspberries are starting to increase their production, but there may not be enough for a while for you to get them every other week. But, once we get to the point where there is enough for everyone to have a pint each week, we can start to fill extra berry shares.
Recipes
From Adele McDowell: “I've enjoyed numerous recipes included in your weekly letter & submit this one from a very old cookbook, (Kitchen Klatter), that was handed down in our family.”
Zucchini Florentine
2 lbs. zucchini 1/2 tsp salt &
2 med. size onions, chopped dash pepper
2 T butter 1 tsp. each fresh
2 c. canned tomatoes oregano & basil
1-2 finely chopped garlic buds 1/2 -1 c. grated
sharp cheese
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Wash zucchini & cut unpeeled into 1/4" slices. Saute onions in butter til golden. Add zucchini & cook over low heat about 8-10 min. stirring frequently. Add garlic & continue to cook for a few more min. Add remainder of ingredients & simmer covered 4-5 min. longer. Place in greased casserole, cover with cheese & bake at 375 degrees for about 20 min. or until the cheese browns nicely. Mixing a few fine breadcrumbs with cheese will produce a lovely crusty top.
(Tomatoes with garlic/onion, etc. & increasing herbs will make dish more flavorful.)
Sicilian Eggplant Pasta (Moosewood Restaurant, New Classics)
6 c. peeled and cubed eggplant ¼ tsp. crushed red pepper flakes
3 eggs, beaten 12 oz fresh mozzarella, cut into 1” cubes
½ c. olive oil ½ c. grated parmesan cheese
1 lb. chunky pasta, such as shells 6 fresh basil leaves, chopped bite sized
2 pints cherry or grape tomatoes, halved 1 tsp. salt
4 large garlic cloves, minced grated Pecorino or Parmesan cheeses
1 c. chopped fresh parsley
Bring a large pot of salted water to boil. Meanwhile, toss together the eggplant and beaten eggs in a large shallow bowl. Heat ¼ c. of the olive oil in a large skillet on high heat until the oil is hot, but not smoking. Reduce to medium heat and fry the eggplant in two batches. Add 2 more T. of oil to the skillet before cooking the second batch. Fry each batch about 8 minutes, turning to brown lightly on all sides. Remove the eggplant with a slotted spoon and drain on paper towels. Sprinkle with salt and set aside.
Cook the pasta in the boiling water until al dente. While the pasta cooks, heat the remaining 2 T. of oil in a large saucepan and add the cherry tomatoes, garlic, parsley, and red pepper flakes. Saute for 2 to 3 minutes, stirring gently, and set aside. When the pasta is al dente, drain it, and transfer to a large warmed serving bowl. Add the eggplant, tomato mixture, fresh mozzarella cubes, grated cheese, basil, and salt. Serve immediately, passing additional grated cheese at the table.