Thursday, June 9, 2011

A group of turtles is called a bale…and this bale worked our turtle tails
off to bring you the humble contents of this first box of the 2011 CSA
season. We hope you enjoy it.

We have two boxes for each CSA member this year, labeled with your
name on it. Unfortunately, these boxes are not recyclable as they are
wax-coated. Due to environmental and economic concerns, we ask that
you please treat your boxes gingerly. Please break down your box and
return it to your pick up site when you pick up next week’s box. Thanks!

You may be wondering: “Why do I have this delicious smelling ½ lb.
of Fortunata’s Coffee in my box?!” Well friends, as some of you may be
aware, Herbal Turtle Farms has partnered with Fortunata’s Coffee in
Fountain City, WI and Renaissance Breads in Galesville, WI.

Fortunata’s Coffee is 100% Organic and Fair Trade coffee sourced from
around the world and roasted in small batches by the famous Coffee Joe
Libera in Fountain City, WI. It’s delicious.
Prices for Coffee Share:
Weekly ½ lb. share: $105 // Weekly 1 lb. share: $210

Renaissance Bread is the rebirth of fresh baked breads and fine pastries
made with quality ingredients. Their bread is made by hand
in small batches by two young sisters devoted to providing the community
with local, quality, organic baked goods. All breads are made from
100% organic flour and grains without preservatives.
The bakery is locally owned and operated by Sally Reimer and Harmony
Bork in downtown Galesville, WI. Their products are featured at local
co-ops, food stores, cafes, and farmers markets in the surrounding area.
They also take orders for special occasions.
- 7-Grain Bread 1lb. 8oz. sliced loaf. Organic whole wheat flour, grains
(millet, wheat, rye, barley, flax, steel-cut oats, corn), canola oil, honey,
apple cider vinegar, yeast, and sea salt.
- Wisconsin Sourdough Bread 1lb. 8oz. sliced loaf. Organic white flour,
yeast, and sea salt.
- Wheat Wisconsin Sourdough Bread 1lb. 8oz. sliced loaf. Organic white
flour, organic whole wheat flour, yeast, and sea salt.
Prices for Bread Share:
- 7-Grain Bread Share (1 1lb. 8oz. loaf/week): $95
- WI Sourdough Bread Share (1 1lb. 8oz. loaf/week): $90
- Wheat WI Sourdough Bread Share (1 1lb. 8oz. loaf/week): $90

If you are interested in signing up or finding out more information about
either the coffee or bread share, let us know!

Thanks for the support! We are excited to be sharing the season with
you and welcome any feedback (praise or constructive criticism) that you
may have for us. You can also find this newsletter and updates on our
website Until next week!

Your farmers,

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

Here are a few recipies we thought you might enjoy:

Refreshing Radish Spread/Dip
Makes about 2 cups
2 cups (8 ounces) halved or quartered radishes
1 cup chopped scallions, white and green parts
(purple spring onions are nice, too)
½ cup (or more to taste) packed chopped fresh
8 ounces (or more) cream cheese, softened
4 ounces feta cheese, crumbled (optional)
1 Tablespoon fresh lemon juice
¾ teaspoon salt (start with less if you're including
the feta)
Several grinds of fresh pepper
Cottage cheese (optional)
Whiz the radishes, scallions, and parsley in a
food processor until finely chopped. Add the
cream cheese, feta cheese (if using—or you can
always stir it into part or all of the batch later),
lemon juice, salt, and pepper and process until
smooth, scraping down the sides of the processor
bowl as necessary. Add more cream cheese
if you'd like a thicker sandwich spread, or stir in
(or process in) some cottage cheese if desired.

Farmgirl Susan's Arugula Pesto
1/3 cup (or more) of your favorite olive oil
1/2 to 1 ounce garlic (about 3 to 6 smallish
cloves), peeled and sliced
6 ounces dry arugula (about 3 cups), preferably
very young leaves
3 ounces freshly grated pecorino romano or
other hard cheese (about 1 cup)
1 cup canned garbanzo beans, drained and
rinsed (about 5-1/2 ounces)
If desired, first cook the garlic:
Heat the olive oil in a small skillet over medium
heat. Add the sliced garlic to the hot oil and cook
for 1 to 3 minutes until barely golden, turning the
slices once.
Combine the arugula, pecorino romano,
garbanzo beans, and garlic (spoon it out of the
olive oil if you cooked it) in the bowl of a food
processor (I love my 12-cup KitchenAid food
processor, which comes with a handy mini bowl
that fits inside) and process until smooth.
Slowly add the olive oil in a steady stream with
the motor running. This will help the pesto
emulsify. Add salt to taste and more olive oil if

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