Turtle Times
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Vol. 12, No. 19, Sept. 11, ‘07 7260 NW 58th St., Johnston, 278-4522 (577-9208)
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Rain: 9/7, 2.7”
In the Box . . .
Onions ‘Clear dawn’, ‘Mercury’, ‘Walla walla’
Soybeans, edamame ( Friday only)
Green Beans ‘Maxibel’ (haricot vert), ‘Trionfo’ (purple), ‘Gold of Baucau’
Tomatoes ‘Dona’, ‘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’, ‘California Wonder’
Hot Peppers, ancho, pepperoncini (only to those requesting hot peppers)
Basil
Okra (for those requesting it)
Herbs available by request by anyone: sage, parsley, basil
Herb share availability: marjoram, thyme, rosemary, lemon, lime, thai or cinnamon basil, lemon grass. For tarragon or lavender (call ahead)
Farm Update
There was some “co-mingling” going on at the farm last week, and you have to take precautions when it happens. This is not a sexy diversion on the farm, but rather the side by side storage of organic and nonorganic produce. You have to carefully label them to make sure they don’t get mixed up. Almost a month ago I had purchased a nonorganic melon for the farm crew to share on some hot summer day at the farm. We never quite got around to eating it, so it sat alone in a corner of the cooler. Then last week when we had many melons coming in from the field and quickly going back out with your boxes, the little co-mingling melon accidentally went out as well. So last Tuesday, if you received a small, seedless watermelon—probably still with a grocery store sticker on it--you got a nonorganic melon. My apologies.
This week you are getting the last of the onions—small ones that are the end of a mixed lot of yellows, reds, and sweet walla wallas. Two weeks ago when we harvested the first of the edamame soybeans, there was only enough from the first planting for Tuesday customers to get them “on the side”. This week we will do the same for the Friday customers with the second planting that is now ready. Last week arugula showed up in the boxes, and we have more greens coming either this week or next—broccoli rabe or braising greens. The farm crew will start digging sweet potatoes this week in hopes of getting them all to you by the end of the month—our last delivery dates, Tuesday the 25th and Friday the 28th.
Recipes
Asian Greens with Teriyaki Tofu Dressing – Taken from “The Complete Asian Cookbook” by Bay Books, revised and sent in by Naomi Minahan; serves 6
2 lbs. 5 oz. Baby bok choy
14 oz. Green beans, topped and tailed
¼ c. oil
1 onion, thinly sliced
¼ c. soft brown sugar
½ t. ground chilli
2 Tbsp. Grated fresh ginger
1 c. teriyaki sauce (or you can replace this with ½ c. of soy sauce & ½ c. of water)
1 Tbsp. Sesame oil
1 ¼ lb. Silken firm tofu, drained (soft tofu seems to work even better)
1. Cut the bok choy stems diagonally into ½ inch strips. Cut the leafy part into 2 inches in length. Cut the beans into 4 in. lengths.
2. Heat a wok over high heat, add 1 tablespoon of the oil and swirl to coat the side. Cook the onion in batches for 3-5 minutes, or until crisp. Remove with a slotted spoon and drain on paper towels.
3. Heat 1 tablespoon of the oil in the wok, add half the greens and stir-fry for 2-3 minutes, or until wilted. Remove and keep warm. Repeat with the remaining oil and greens. Remove. Drain any liquid from the wok.
4. Add the combined sugar, chilli, ginger and teriyaki sauce to the wok and bring to the boil. Simmer for 1 minute. Add the sesame oil and tofu and simmer for 2 minutes, turning once – the tofu will break up (I always have to break up the tofu with the spatula). Divide the greens among serving plates, then top with the dressing. Sprinkle with the fried onion on top.
Sweet & Tangy Watermelon Salad (from Eating Well Magazine, sent in by Pat Peterson)
2 tablespoons rice vinegar
2-1/2 teaspoons sugar
2 cups diced watermelon
2 cups diced cucumber
1/2 cup chopped fresh cilantro
1/4 cup unsalted dry-roasted peanuts, toasted in a dry skillet
Stir vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.
6 servings; about 2/3 cup each
63 calories; 3 gr fat (0g sat, 2g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 1 g fiber; 3 mg sodium; 164 mg potassium. (1 Weight Watchers point)