Tuesday, July 24, 2012

BOX 6 - July 25th, 2012

RAIN!!!  Today we danced!  It was a much needed rain and thankfully there is more in the forecast.  The garden is extremely happy and we are starting to see a lot of summer produce.  The first eggplants and peppers are coming on and a few tomatoes are starting to ripen.

We mentioned earlier this season that we gave Ayden his own section of the garden this year.  He planted it himself, has been weeding and watering, and harvesting his own produce.  In exchange for his work we have been letting him sell his produce at the farmer's market and keep the money he earns.  He decided that he wanted to save up for a new bike and this week he sold enough to buy it!  He has learned some great lessons this year and we are VERY proud of him! 




Red Norland Potatoes

Sweet Corn



Salad Greens - La Crosse, Rochester

Zucchini/Summer Squash - Winona, Trempealeau

The sweet corn and red potatoes are from our friends at Fairview Farms. They are another local farm using sustainable growing practices. We are not set up to grow corn but our members really seem to enjoy it so we buy from or sometimes trade with other local farms who have growing practices and farming philosophies similar to our own. Hope you enjoy!

Your Farmers,
Bryan, Katelyn, Ayden, Kate and James
Cilantro Chutney (goes great with MANY things!)

"Drippy" Mexican Sweet Corn
(The Splendid Table)
Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon Vinaigrette
(Serious Eats)

Wednesday, July 18, 2012

BOX 5 - July 18th, 2012

Broccoli!!!  We got it.  Hope you like it!  Garlic is finished curing and looks beautiful.  We will be adding it to your box throughout the season until we run out.  Egg plants and tomatoes are coming on and the plants are looking beautiful.








It seems like we have had to battle almost every harmful insect known to man this year but we are somehow staying ahead of them (so far). Our zucchini and summer squash had a bad case of Squash Vine Borer and Bryan had to literally do surgery on each plant to get the bugs out and save the plant. Hopefully they will recover... he's a farmer, not a doctor! We will definitely be introducing some nematodes to the fields this year to hunt the grubs down so they don't come back as strong next year.

Please remember to bring your boxes back each week and if you're not going to be able to pick up your box let us know so that we can save it for you.  Boxes that are not picked up are automatically donated to the coop or drop-site manager.  Also, please call us if you need to make other arrangements, not the coop or drop site as they have no affiliation with our farm.  Thanks!

Your Farmers,

Bryan, Katelyn, Ayden, Kate and James
Herbal Turtle Farms


Chile Broccoli Pasta
(Vegetarian Bible)

2 cups dry penne or macaroni
1 medium head broccoli
1/4 cup olive oil
2 large garlic cloves, chopped
2 fresh red chiles, seeded and diced
8 cherry tomatoes (optional)
small handful of fresh basil or parsley, to garnish

Cook the penne or other pasta in a large saucepan of salted boiling water for about 10 minutes, until tender but still firm to the bite.  Remove from the heat, drain, rinse with cold water, and drain again.  Set aside.  Cut the broccoli into florets and cook in salted boiling water for 5 minutes.  Drain, rinse with cold water and drain again.  Heat the olive oil in the saucepan that the pasta was cooked in.  Add the garlic and chiles, and tomatoes if using.  Cook over high heat for 1 minute.  Return the broccoli to the pan with the oil and mix well.  Cook for 2 minutes to heat through.  Add the pasta and mix well again.  Cook for 1 minute more.  Remove the pasta from the heat, turn into a large serving bowl, and serve garnished with basil or parsley.

Cilantro Lime Vinaigrette
(From Asparagus to Zucchini)

2/3 cup lime juice (6 ounces)
3 tablespoons minced garlic
1/4 cup apple cider vinegar
pinch salt
2/3 cup packed cilantro leaves
2-4 dashes bottled hot pepper sauce
1 tablespoon cumin
1/4 cup canola oil

Place all ingredients except the oil in a blender.  Turn on blender.  Add oil very slowly through the "hole" in the middle.  Use a little water if you lose the hole, but just enough to keep the little hole so the oil will get blended.  Makes about 1 1/4 cups. 

Wednesday, July 11, 2012

BOX 4 - July 11th, 2012

We need some rain!!!  Luckily we have a new watering tank that fits on the back of Kates truck and gravity-feeds a hose.  This makes watering about 5 times faster!  The heat really hurt the last of our cold weather crops last week but some things have been loving it.  Tomatoes, peppers, summer squash and egg plant are looking great!  We have plenty of broccoli and it's looking pretty bug free.  We triple washed the cauliflower but you may want to double check for bugs before you throw it in the pot (remember we grow using organic methods).  We pulled all of the garlic last week and have it curing now... looks great! 


SALAD MIX - (Winona and Trempealeau)
CARROTS - (La Crosse and Rochester)

We will be doing our Certified Naturally Grown inspection soon and will need a few CSA members to inspect the farm.  If you are interested in doing this for us please give Bryan a call at 507.450.5877.  It shouldn't take more than an hour or so and would give you a great opportunity to better understand how we grow your food. 

Your Farmers,

Bryan, Katelyn, Ayden, Katie and James


Grilled Green Bean Salad with Lentil Vinaigrette
2 tomatoes (about 8 ounces each), halved

1 basil sprig
1 bay leaf
2 garlic cloves, halved
2 shallots—1 halved, 1 minced
2 cups pure olive oil
Salt and freshly ground pepper
3 tablespoons black beluga lentils
1 tablespoon sherry vinegar
1 teaspoon chopped oregano
1/2 pound green beans
4 ounces thickly sliced pancetta, cut into 1/2-inch dice
3 small zucchini
Pinch of crushed red pepper
1 packed cup baby arugula

1.Preheat the oven to 300°. Put the tomatoes in a small baking dish, cut side up. Add the basil, bay leaf, garlic and halved shallot. Add the olive oil and season with salt and pepper. Cover with foil and bake the tomatoes for about 2 hours, until very tender. Let cool slightly. Using a slotted spoon, transfer the tomatoes to a plate and break them up slightly. Reserve the tomato oil. Discard the basil, bay leaf, garlic and shallot.

2.In a small saucepan, heat 1 teaspoon of the tomato oil with half of the minced shallot and cook over moderate heat until softened, 2 minutes. Add the lentils and 3 cups of water; season with salt and pepper. Simmer over high heat until the lentils are tender, 15 minutes; drain and transfer to a large bowl. Stir in the vinegar, oregano, 1/4 cup of the tomato oil and the remaining minced shallot. Season with salt and pepper.

3.Heat a cast-iron grill pan. In a medium bowl, toss the green beans with 1 tablespoon of the tomato oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, 2 minutes.

4.In a large skillet, heat 1 tablespoon of the tomato oil. Add the diced pancetta and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the pattypans and the crushed red pepper, season with salt and cook for 1 minute. Add the roasted tomatoes and green beans and cook, stirring, for 1 minute. Spoon the vegetable mixture onto 4 plates and drizzle half of the lentil vinaigrette on top.

5.Add the arugula to the remaining lentil vinaigrette and toss. Mound the arugula on the green bean salad and serve.

Make Ahead The tomatoes in their oil and the lentil vinaigrette can be refrigerated separately for up to 3 days.

Hot Cabbage Slaw
(From Asparagus to Zucchini)

2 bacon stips or 1 tablespoon vegetable oil
1/4 cup chopped onion
6 cups shredded cabbage
chopped fresh dill to taste
pinch of sugar
salt and pepper to taste
1 tablespoon vinegar

Chop the bacon, fry in skillet, remove, and drain on paper towel.  Add onion and saute until soft, about 5 minutes.  Add 2 tablespoons water, the cabbage, dill, sugar, salt, pepper; cover and simmer until wilted but still crunchy.  Add bacon or oil and vinegar and toss.  Makes 3-4 servings.