BOX 9 - August 15th, 2012

It's been a bountiful week on Herbal Turtle Farms!  The rainfall has been great for us, both in the garden and in the mushroom yard.  We are also starting to see a lot of wild edible mushrooms and hopefully can find a few hours in the week to go out and harvest them.  We are starting to plan our CSA potluck but have not set a date yet... stay tuned for party details!  This will be a great opportunity for you to meet other CSA members and to tour the farm and see where your food is coming from.  Plus we'll have some great food and live music :).

WHAT'S IN YOUR BOX THIS WEEK?

Famosa Savoy Cabbage

Dragon's Tongue Beans

Basil Mix (Genovese, Purple, Thai, and Lemon)

Tomatoes (Multiple varieties, see previous post for details)

Red Onions

Summer Squash/Zucchini

Broccoli

Black Hungarian Hot Peppers

Sweet Bell Peppers

Garlic


We are already starting to get inquiries about the 2013 CSA and are currently taking orders.  If you are enjoying being a part of our CSA and it is something you would like to do again next year let us know.  We filled up pretty fast this year and we will not be expanding much next season.  We would rather grow slowly and ensure that we are serving our current members the best we can. 

Your Farmers,

Bryan, Katelyn, Ayden and James
Herbal Turtle Farms

 RECIPES WE THOUGHT YOU WOULD ENJOY:

Ginger Garlic Savoy Cabbage
http://chinese.food.com/recipe/ginger-garlic-savoy-cabbage-15832

Prizewinner Green Beans with Tomatoes and Herbs
(From Asparagus to Zucchini)

2 tablespoons olive oil
1 clove garlic, minced
about 1/4 teaspoon red pepper flakes
1/2 cup sliced onions
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 pound green beans, ends clipped, beans cut in half
1 sprig rosemary
2 medium tomatoes, cut into wedges
salt to taste or 2 tablespoons salted butter

Heat olive oil in deep pan over medium heat.  Add garlic and pepper flakes; saute until fragrant.  Add onions, saute until translucent, 3-5 minutes.  Add 1/4 cup water, the dried spices and green beans.  Stir, cover, and steam cook beans until nearly done, 10-15 minutes.  Stir in the rosemary and tomatoes.  Cook very briefly, until tomatoes are warmed through and beans are done.  Season with salt, or if you prefer, melt salted butter over the beans before serving.  this recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison.  Makes 4 servings.