Wednesday, June 15, 2011

CSA Week 2: All Hale Kale!

Dear Herbal Turtlers,

This week was turtle-tastic! Despite a fall down the stairs and a blown knee by two of your humble farmers, this bale is still in tip-top turtle shape to bring you the terrific contents of this Week 2 CSA box. Also, Lauren saw her first hummingbird. What a coincidence!

We would like to thank you all for helping to make our first week a great success. We hope you enjoyed the sample of coffee from Fortunata’s. Please let us know if you are interested in purchasing a coffee and/or bread share.

We love Wednesdays because we get to harvest your veggies instead of waging war on wicked weeds. Speaking of wicked weeds, if you are interested in coming out to the farm for a tour or just to get your hands dirty and see where your food is coming from give us a call.

What’s in your box this week:

Easter Egg Radishes

Baby Spinach

Pea vines

Chives (for real this time)

And the hippest brassica in all the land: Red Russian Kale

Here are a few recipes we thought you'd enjoy:

Radish Leaf Soup (Forgotten Skills of Cooking)


3 tbs. butter

5 oz potatoes, peeled and chopped

¾ C. onion, peeled and chopped

Salt and freshly ground black pepper

3 cups of water or chicken stock

1 cup of whole milk

5 oz radish leaves, chopped


Melt the butter in a heavy-bottomed saucepan. When it foams, add the potatoes and onions, and toss until well coated. Season with salt and pepper. Stir well, cover and sweat on a gentle heat for 10 minutes. When the vegetables are almost soft but not colored, add the stock and milk. Bring to a boil and simmer until the potatoes and onions are fully cooked. Add the radish leaves and boil with the lid off for 4-5 minutes, until the radish leaves are cooked. Do not overcook or the soup will lose its fresh green color. Puree in a blender. Taste, and adjust seasoning.

Also, try the radishes dipped in butter with sea salt!

Recipe #2

Stir-fried Kale (Forgotten Skills of Cooking)


1 tablespoons olive oil

1 slice of fresh squeezed lemon juice

1 small onion chopped

1 clove garlic minced

1/3 cup bread crumbs

1 bunch of kale - washed, dried, and shredded (Turtle tip-don’t forget to destalk your kale!)


Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.

We hope you enjoy your box this week. Please check out the Herbal Turtle Farms Facebook page for a special newscast made just for our members!

Love your farmers,

Bryan Crigler, Kate Foerster, Michael Crigler, Lauren Kohan Crigler

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