Turtle Times
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Vol. 12, No. 21, Sept. 25, ‘07 7260 NW 58th St., Johnston, 278-4522 (577-9208)
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Rain: 9/21, 0.3”
In the Box . . .
Leeks ‘King Richard’, ‘Blue Solaise’
Sweet potatoes ‘Beauregard’
Beets ‘Detroit Dark Red’
Turnips ‘Hakurei’
Greens ‘Tat soi’
Green Beans ‘Maxibel’, ‘Trionfo’, ‘Gold of Baucau’, ‘Aunt Ada’s Italian heirloom’
Okra (for those requesting it)
Herbs available by request by anyone: sage, parsley, basil
Herb share availability: lovage, leaf fennel (a small amount), summer savory, marjoram, thyme, rosemary, mint. For lavender, please call ahead.
Farm Update
This week’s box is 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.
Well, it’s time to say goodbye to our vegetable friends until next year. And time for me to say goodbye to you, all my customers as well. Thank you for your participation this year and for supporting Turtle Farm. I have included an evaluation form with this last newsletter that I hope you will quickly fill out and return before it gets put aside and forgotten. I will send out the season’s last newsletter later this fall and include some of the comments.
This week our last allium of the year is leeks, and we have a good fall crop of beets. The tat soi greens should be mild enough to eat raw or cooked. Hopefully you have received at least three of the four green bean varieties that we have had these last few weeks. And once again, please don’t wash your sweet potatoes until you are ready to eat them as they might spoil if you do. We were digging the last of them this week, so they will benefit from resting in a warm place 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. We will be planting garlic in October. Anyone who wants to help is welcome! Check in for planting times.
The Refunds Will Be in the Mail . . .
Those of you who signed up for ala carte veggies and included a deposit have received one or more of those veggies. We were not able to give everyone as much as they requested as we did not have the quantities we hoped for—or didn’t gauge that we would have that much interest. We will be refunding what you did not use. Likewise, we will be refunding unused portions of the herb and extra berry shares in the near future (hopefully within a couple weeks). Give me a little time for that bookkeeping chore.
Gleaning at the Farm
This year we have not yet had a killing frost. So until we do, the CSA customers are welcome to come glean at the farm starting Saturday Sept. 29. You will hopefully find some beans, greens, herbs, and okra—maybe a tomato or eggplant here or there. In a couple weeks, there might even be some lettuce that we intended for the regular season, but got planted too late. Please feel free to call or e-mail me for directions to find where things are growing at the farm or to inquire about what needs picking. Some of the farm crew will be around the next few weeks at least, although on a more relaxed schedule.
Recipes
Caramelized Leek Salad with Pear, Cheese, and Toasted Walnuts (Farmer John’s Cookbook, Peterson)
½ c. walnut halves
1 T. unsalted butter
5 T. extra virgin olive oil, divided
2 large leeks, white and green parts only, sliced (about 3 c.)
4 c. mixed salad greens
¼ tsp. salt
Freshly ground black pepper
1 ½ T. balsamic vinegar
2 pears, cored, sliced (you may toss with lemon juice to keep from turning brown)
4 ounces cheese, crumbled or thinly sliced (chevre, fresh pecorino, parmesan, fontina, or smoked gouda work well)
Toast the walnuts in a dry, heavy skillet (preferable cast iron) over high heat until they start to brown in spots and become fragrant. Be careful not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool. Chop the nuts.
Heat the butter and 1 T. of the oil in a large skillet over medium-low heat. Add the leeks; cook, stirring occasionally, until they are a deep golden color, about 45 minutes. Drain and cool.
In a large bowl, toss the salad greens with the salt and pepper to taste. Add the balsamic vinegar and toss; add the remaining olive oil and toss again. Divide the greens among four plates; sprinkle with the caramelized leeks and toasted walnuts. Arrange the pear slices on the leeks. Sprinkle with cheese.