Turtle Times
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Vol. 12, No. 20, Sept. 18, ‘07 7260 NW 58th St., Johnston, 278-4522 (577-9208)
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Rain: 9/11, 0.4”
In the Box . . .
Garlic ‘German Extra Hardy’
Sweet potatoes ‘Beauregaard’
Broccoli Rabe, braising greens or arugula (call or e-mail me if you have a preference)
Winter Squash—butternut from Small Potatoes Farm
Green Beans ‘Maxibel’, ‘Trionfo’, ‘Gold of Baucau’, ‘Aunt Ada’s Italian heirloom’
Eggplant, tomatoes, and peppers if any remaining
Okra (for those requesting it)
Herbs available by request by anyone: sage, parsley, basil
Herb share availability: leaf fennel (a small amount), marjoram, thyme, rosemary, mint. For lavender, call ahead.
Farm Update
I thought we were saying goodbye to the basil, okra, tomatoes, eggplant and peppers last Friday night. But it appears that while it was the earliest frost that has come since I’ve been doing the CSA, it was a light one. Saturday morning only a few tops of basil seemed to be nipped. I have to admit, part of me was ready to stop picking some of those crops, but I’m also glad we can enjoy them a little bit longer. We did cover the green beans, as they appear to have a lot of production left in them, and they, too, seem in good shape.
This week’s box certainly is showing the changing of the seasons. You have the last garlic variety, winter squash, fall greens, and a first installment of sweet potatoes. Please don’t wash your sweet potatoes until you are ready to eat them as they might spoil if you do. They have been curing almost a week, but may still benefit from resting in a warm place a little longer to toughen their skins and sweeten their flesh. After that you can store them at room temperature or in a cool place, but not the refrigerator.
Next week’s box will be the season’s last (Sept. 25 or 28). Please remember to bring a sack or bag to place your produce in at the drop site so that you can leave behind your CSA boxes. That also means it’s a great time to hunt for and bring back all boxes that may be lurking in the crannies of your home or car that have been forgotten in past weeks. Next week I hope to have an evaluation form for you to all fill out and return with your comments on the season.
Recipes
Both recipes this week are from Farmer John’s Cookbook, by Peterson.
Sweet Potato Pancakes
5 medium sweet potatoes (about 2 lb.) peeled and grated
1 medium red onion, thinly sliced or finely chopped
1 c. all purpose flour
3 large eggs, lightly beaten
3 T. olive oil
½ c. milk
1/2 tsp. salt
¼ tsp. freshly ground black pepper
½ c. vegetable oil
Combine the sweet potatoes and onion in a large bowl. Add the flour eggs, and olive oil; mix well. Stir in the milk, salt, and pepper.
Heat the vegetable oil in a heavy skillet over medium heat. Using a ladle, or measuring cup, drop the pancake batter into the hot oil and then lightly press it into a pancake shape with a spatula. Cook until pancakes are golden brown on the bottom, about 5 minutes, then flip them and cook until brown on the other side, 5 minutes. Remove pancakes and drain on paper towels. Serve immediately or keep them warm in the oven. Serve with spicy pineapple salsa or other creative toppings.
Squash Salad
2 medium acorn squash (or one butternut)
½ c. olive oil
1/3 c. minced fresh cilantro
6 T. orange or tangerine juice
3 T. maple syrup
2 T. minced candied ginger (or minced fresh ginger)
½ tsp. salt
1/8 tsp. cayenne pepper
Salad greens, washed, dried, lightly dressed in extra virgin olive oil
Preheat oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place the squash halves cut-sides down on a baking sheet. Bake until lender, 30 to 45 minutes depending on size. Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside.
Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender or food processor. Blend well. Pour the dressing over the squash and toss gently. Chill for at least 1 hour to allow the flavors to combine. Serve on a bed of lightly dressed greens.