Wednesday, June 20, 2012

BOX 2 - June 20th, 2012

Wahoo! It’s been a busy week at Herbal Turtle Farms! Katelyn is out in Colorado at her family reunion so we’ve been a person short this week… good thing we’re all farming powerhouses ;). We were happy to get the rain this week as it really gave the peas a boost. The heat has been tough on the head lettuce though so we’ll have to wait until our next round is ready. The arugula looks great and tastes spicy and delicious. Usually the flea beetles hit it pretty hard but I guess this spring they were busy eating the Bok Choy instead!


Arugula – raw green, a great (and spicy) addition to any salad!

Bok Choy – cooking green

Snap peas- eat raw or cook, these are great by themselves as a snack!

Kale – cooking green

Kohrabi – eat raw or cook

Chives – use raw or cook

Didn’t have much time to get photos up this week but this is something we definitely plan to do more of. We’ll have more peas next week along with radishes and Swiss Chard! As always, feel free to get in touch with us if you have any questions or feedback…

Your Farmers,

Bryan, Katelyn, Ayden, Katie, and James

Herbal Turtle Farms


Kale and Blue Cheese Roll-Ups


1 package (8oz) cream cheese, softened

6 oz blue cheese, softened

3-4 tablespoons minced garlic scapes or fresh garlic cloves

1 pound kale leaves, blanched until wilted, drained, squeezed dry, and finely chopped

Black pepper

1 loaf soft sandwich bread, crusts removed

Extra-virgin olive oil

Heat oven to 375 degrees. Beat cream cheese, blue cheese, and chives until smooth. Mix in kale. Season with pepper to taste. Flatten bread slices with a rolling pin. Spread a layer of kale/cheese mixture over slices and roll up. Brush each roll with olive oil and place seam side down on baking sheet. Bake until lightly browned, about 15 min. Serve immediately. Makes 20-24 roll-ups.

Garlic Stir-Fried Snap Peas

(Oak Ridge Farm)

3 cups sugar snap peas

1 tablespoon oil (any mild one)

2 large garlic cloves, minced

2 teaspoons fresh lemon juice

Salt and pepper to taste

Cooked rice (optional)

Heat oil in a skillet. Stir in garlic. Add peas; cook and stir 2-4 min on medium heat. Remove and sprinkle on lemon juice, add salt and pepper. Serve over rice if desired. Makes 3-4 servings.

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