It's been an exciting week at Herbal Turtle Farms! Katelyn is back from Colorado and has survived her whitewater rafting adventure, we have been getting the farm ready for Bryan's big 4th of July family reunion, and today we had a television crew out to the farm to interview us for a gardening show! We'll give out a link to the episode as soon as it airs.
WHAT'S IN YOUR BOX THIS WEEK:
Fresh Garlic (not cured yet so use it soon as it will not keep as long)
Radishes (La Crosse, Rochester)
Baby Carrots (Winona, Trempealeau)
Swiss Chard - Cooking Green
Red Leaf Lettuce - Raw Green
Pea Shoots - Cooking or Raw Green-excellent in stir fries!
If you recieved Radishes this week you will get Carrots next week and vice versa.
Also, a heads up for Winona and Trempealeau members... We will not be dropping boxes on the 4th as our drop sites will be closed and many of our members will not be around to get boxes anyway. We will bring boxes on Thursday, July 5th instead. As always, feel free to reach out to us any time!
Bryan, Katelyn, Ayden, Katie, and James
Herbal Turtle Farms
RECIPES WE THOUGHT YOU WOULD ENJOY:
Radish Leaf Soup
(Forgotten Skills of Cooking)
We gave out this recipe last year and people LOVED it. It sounds a little odd but we think it's worth a shot!
3 tablespoons butter
5 oz potatoes, peeled and chopped
3/4 C. onion, chopped
salt and freshly ground black pepper
3 C. chicken or vegetable stock
1 C. whole milk
5 oz radish leaves
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 the soup or it will lost its fresh green color. Puree in a blender. Taste, and adjust the seasoning.
Rainbow Swiss Chard Appetizer
(From Asparagus to Zucchini)
3 tablespoons butter
2 tablespoons minced shallots
4 stems chives, chopped
1/4 teaspoon dried, ground thyme
1 bunch rainbow chard stalks, finely chopped (use actual greens for another recipe)
cream cheese, softened
toasted, sliced french bread or crackers
Melt butter in pan over medium heat. Add shallots and saute 2 minutes. Add chives, thyme and chopped chard stalks; saute until stalks are tender, tossing to coat with butter. Transfer to bowl and let cool, patting it with paper towels to soak up excess butter. Spread cream cheese on toasted bread or crackers. When chard is cool, spoon some onto each cracker. Makes about 4 servings.