Turtle Times
_____________________________________________________________________
Vol. 12, No. 15, Aug. 14, ‘07 7260 NW 58th St., Johnston 50131 278-4522 (577-9208)
---------------------------------------------------------------------------------------------------------
Rain: 8/6, 0.3”; 8/8, 0.3”
In the Box . . .
Potatoes ‘French Fingerling’
Red Onions (remaining)
Garlic ‘Spanish Roja’
Tomatoes ‘Dona’, ‘Cosmonaut Volkov’, ‘Arkansas Traveler’, ‘Amana Orange’, ‘Celebrity’, ’Sungold’, ‘Juliet’, ‘Black cherry’, ‘Principe Borghese’, ‘Brandywine’ (RAFT), ‘Golden boy’, ‘Nebraska wedding’ (RAFT), Amish paste’ (RAFT), Kentucky Beefsteak’, ‘Green zebra’, ‘Evergreen’, ‘Orange strawberry’
Eggplant ’Pingtung Long’, ‘Black bell’, ‘Cloud 9’, ‘Italian blush’, ‘Thai green’, ‘Rosa Bianca’, ‘Neon’
Peppers ‘Ace’, ‘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 ’Tokiwa’, ‘Double Yield’, ‘Poona Kheera’
Summer Squash ‘Goldie’, ‘Zephyr’, ‘
Raspberries ‘Autumn Brittany’, Autumn Bliss’, ‘Caroline’ (some sites)
Basil
Okra (for those requesting it)
Herbs available by request by anyone: sage, parsley
Herb share availability: mint (regular and chocolate), marjoram, thyme, rosemary, lavender (call ahead), lemon or lime basil, thai or cinnamon basil, tarragon (call ahead), lemon grass
Farm Update
Sometimes one’s expectations are exceeded in the field, and sometimes they don’t quite measure up. Last week, things didn’t measure up. We were short on cabbage numbers, so it was only offered “on the side”. The potatoes didn’t get harvested in time for Tuesday’s box, so we delayed them until this week, and their numbers are low. This week we will finish cleaning and distribute the remainder of the red onions. I know some of you are anxious to have some garlic, so we hope to clean and distribute at least a few bulbs of the first variety, so that you have some to cook with your tomatoes, basil, etc. As you may have noticed the tomatoes are into peak production. The rains last week cracked a lot of them, so there were a lot “on the side”. Please feel free to take these for freezing or roasting. We try not to put tomatoes with open wounds in your box, but they are still worthy of some type of processing. And we also have a number of crops that we are distributing for those who requested them, such as okra and hot peppers. The ‘Hinkelhatz’ peppers and ‘Matchbox’ peppers among others are ready--any hardy souls who want them, please request above and beyond regular hot peppers. We are ready to stop picking the cherry tomatoes, so for anyone who wants to pick them, you are welcome to come and do so. (You might call first for location and abundance report.)
Fall Potluck
Have you had a chance to stroll around the farm this year? Want to visit with your farmer? I’d sure like to see you! This year’s potluck is planned for August 26 at the farm, 4 pm. It always a tradition of great food and conversation, stomp rockets, and a view of the farm. Bring a dish to share, your own service, and chairs or blanket for sitting. Drink provided.
Recipes
Maybe if the heat breaks mid-week, roasting will be something we will feel more like doing.
Roasted Corn Salsa (The Roasted Vegetable, Chesman)
Kernels from 2 ears corn
1 medium size jalapeno, thinly sliced
1 small green bell pepper, diced
3 garlic cloves, thinly sliced
1 T. extra virgin olive oil
Salt and freshly ground black pepper
1 large ripe beefsteak or 3 small ripe plum tomatoes, seeded and finely chopped
2 T. freshly squeezed lime juice
1 T. chopped fresh cilantro leaves
1 scallion, white and tender green parts only chopped
Preheat oven to 425 degrees. Lightly oil a large shallow roasting pan. In a large bowl, combine the corn, jalapeno, bell pepper, and garlic. Add the oil and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan. Do not wash the bowl.
Roast for 20-30 minutes, until the vegetables are tender and lightly browned, stirring occasionally. Return the roasted vegetables to the bowl and combine with the tomatoes, lime juice, cilantro, and scallion. Taste and adjust the seasonings as needed. You may want to add more salt to balance the sweetness of the corn. Let stand, covered, for at least 1 hour to allow the flavors to develop. Taste and adjust the seasonings, if needed.
Serve at once, or cover and refrigerate. The salsa will keep for up to 4 days, but it is best on the day it is made. Serve at room temperature. Great for chips and works well as a topping for broiled fish or chicken.