Turtle Times

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Vol. 12, No. 17, Aug. 28, ‘07     7260 NW 58th St., Johnston,  278-4522 (577-9208)

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Rain:  8/20, 0.7”; 8/22, 0.4”, 8/23, 1.4”

In the Box . . .

Pac Choi ‘Fuyo shumi’

Onions ‘Frontier’

Soybeans ‘Shirofumi’ (maybe)

Green Beans ‘Maxibel’ (haricot vert) (some sites)

Tomatoes ‘Dona’, ‘Arkansas Traveler’, ‘Amana Orange’, ‘Celebrity’, ‘Big Beef’, ‘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)

Cucumbers ’Tokiwa’, ‘Double Yield’, ‘Poona Kheera’

Summer Squash  ‘Goldie’, ‘Zephyr’, ‘

Raspberries ‘Autumn Brittany’, Autumn Bliss’, ‘Caroline’  

Basil

Okra (for those requesting it)

Herbs available by request by anyone:  sage, parsley

Herb share availability:  mint (regular and chocolate), marjoram, thyme, rosemary, lemon, lime, thai or cinnamon basil, lemon grass. For tarragon or lavender (call ahead)

Farm Update

As is true to past experience, the potluck was delicious and fun. I believe Victor Nsereko had the largest stomp rocket launch, and it was probably a tie between Thomas and Ephraim for most grasshoppers collected.  If everyone who made dishes with veggies will send in their recipe contributions, I will put as many as I can into the newsletters the rest of the season.  I do need someone to claim items left behind—a folding chair in a gray bag, and a green Tupperware container with Parmesan and spoon.  

            This week we have the first and main crop of the storage onions.  Theoretically, these onions should keep into winter, but because it has been so moist at the farm lately, it would be wise to check their necks occasionally to make sure they aren’t softening.  This first planting of soybeans did not germinate well.  If after harvesting them, we feel there is not enough for everyone, we will either put them on the side, or give to some sites and hope the second planting will mature for the rest of you.  The last crop of green beans is just starting to produce.  We will have small quantities until they get moving in a week or so.   There’s still plenty of pac choi, so you are getting a reappearance of those.  And a final word on raspberries, which seem to be peaking now. The oldest beds are losing vigor and the newest beds are not taking up the slack.  There may not be enough to fill the extra berry shares.  If that is the case, those unfilled orders will be refunded at the end of the season.

Recipes

Cucumber Avocado Soup adapted from Diamond Organics Newsletter (Bonnie Boal)

Make this dish earlier in the day when it is a bit cooler and let it
chill until you are ready to eat. Add some fruit and you'll have a nice
light dinner that will help you keep cool.
1 large or 3 small cucumbers
1 firm-ripe avocado  (New City Market has organic avocados!)
2 scallions, coarsely chopped
1/4 cup fresh mint leaves
1 cup well-shaken chilled buttermilk
1 cup cold water

salt to taste
- Peel cucumbers.  Cut avocado in half, remove pit, and scoop out the flesh.

- Blend together cucumber, avocado, scallions, mint
buttermilk, water and salt in a food processor or blender until smooth.
- Chill soup before eating.  You can garnish the soup with fresh mint leaves, cucumber slices, and/or avocado pieces if you want to be fancy!

Tangine of beef with tomatoes, zucchini and olives. (Naomi Thomasee)

Oil 3 TBSP

1 onion chopped

1 ½ lb lean beef chuck chopped into 2 in chunks

2 lb tomatoes cubed ( I peeled them)

20 sprigs cilantro bundled and tied

2 tsp ground cumin

½ tsp ground black pepper

3 med zucchini halved and cut into slices

8 oz Moroccan olives drained rinsed and pitted. I used black and green, you can use less if you don’t have that many as these were very good but it made it a bit salty. I don’t think those plastic canned Mexican type olives are acceptable!

20 fresh parsley sprigs minced

¾ tsp salt (not needed in my opinion)

½ cup beef broth if needed.

- Heat oven to 400deg F

- Med Dutch oven or casserole dish heat oil over med heat, brown meat and onions.

- Add tomatoes, cilantro, cumin and pepper. Cover tightly bake for 50 to 60 min. Remove cilantro and discard.

- Add zucchini, minced parsley to the beef tomato mix. If the dish is too dry add broth, I think I will add it next time, as the juice/ sauce is very good. Return pan to oven cover and bake 35 min more until zucchini is tender. Serve with crusty bread, we served with couscous too.