tag:blogger.com,1999:blog-2934221502942503712024-03-13T03:40:53.488-07:00Herbal Turtle FarmsWelcome to Herbal Turtle Farms! We specialize in Forest-grown Mushrooms and Specialty Herbs and Vegetables.Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-293422150294250371.post-59761087898963596292013-10-23T12:00:00.001-07:002013-10-23T12:00:07.005-07:00LAST CSA BOX!!! WEEK 18 - October 23rd, 2013This will be our last box of the season! Just in time for the snow... Thanks so much for all of your support. We hope you have enjoyed being a part of our farm. It was an interesting season (to say the least!) but we feel great about this last year and hope you do too! <br />
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WHAT'S IN YOUR BOX THIS WEEK:<br />
<br />
Pie Pumpkin<br />
Leeks<br />
Honey<br />
Apples<br />
Pea Shoots<br />
Turnips<br />
<br />
We will be sending out an end of season letter to everyone in the next week or so. Thanks again for contributing to a more sustainable agricultural system for our community! <br />
<br />
Your Farmers,<br />
<br />
Bryan and Kate<br />
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RECIPES WE THOUGHT YOU WOULD ENJOY:<br />
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Pumpkin Cookies:</div>
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<a href="http://www.fortheloveofcooking.net/2011/10/pumpkin-cookies-with-cinnamon-icing.html"><span style="color: #cc3300; font-family: Calibri;">http://www.fortheloveofcooking.net/2011/10/pumpkin-cookies-with-cinnamon-icing.html</span></a><o:p></o:p></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Pie Crust: </span></div>
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<a href="http://www.simplyrecipes.com/recipes/perfect_pie_crust/" target="_blank"><span style="color: #cc3300; font-family: Calibri;">http://www.simplyrecipes.com/recipes/perfect_pie_crust/</span></a><o:p></o:p></div>
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<span style="font-family: Calibri;">Pie Filling:</span></div>
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<span style="font-family: Calibri;"> </span><a href="http://www.momswhothink.com/pie-recipes/homemade-fresh-pumpkin-pie-recipe.html" target="_blank"><span style="color: #cc3300; font-family: Calibri;">http://www.momswhothink.com/pie-recipes/homemade-fresh-pumpkin-pie-recipe.html</span></a><o:p></o:p></div>
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<o:p><span style="font-family: Calibri;"> Mashed Turnips with Turnip Greens:</span></o:p></div>
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<a href="http://www.nytimes.com/2012/01/05/health/nutrition/mashed-turnips-and-potatoes-with-turnip-greens-recipes-for-health.html?_r=0"><span style="color: #cc3300; font-family: Calibri;">http://www.nytimes.com/2012/01/05/health/nutrition/mashed-turnips-and-potatoes-with-turnip-greens-recipes-for-health.html?_r=0</span></a><o:p></o:p></div>
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<o:p><span style="font-family: Calibri;">Pea Shoot Recipes:</span></o:p></div>
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<a href="http://www.peashoots.com/peashoots-recipes.htm"><span style="color: #cc3300; font-family: Calibri;">http://www.peashoots.com/peashoots-recipes.htm</span></a><span style="font-family: Calibri;">
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Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-14924884124405977382013-10-16T13:04:00.000-07:002013-10-16T13:04:52.729-07:00Week 17 - October 16th, 2013A nice colorful fall box this week! We are pulling the last of the root crops and prepping fields for next season. It is a race against the clock for peas and beans! We have a final succession of both in and they are starting to fruit but we'll see what happens with frost in the valley. We are keeping our fingers crossed that we will be able to harvest them in time for our last box! We will have a round of pie pumpkins next week as well as turnips, leeks, apples, and cooking greens. We are hoping to have honey done by then as well. It all depends on the weather at this point! <br />
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WHAT'S IN YOUR BOX THIS WEEK:<br />
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Scallions<br />
Apples<br />
Carrots<br />
Eggplant<br />
Garlic<br />
Pea Shoots<br />
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This week was the first week in the history of our CSA that we had everyone's box back!! Thank you!!! It was an exciting day today :). <br />
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If anyone is still interested in putting up extra produce let us know. We have a few crops we are done harvesting and you are welcome to come out grab what's left to put up for the winter. Let us know and we'll arrange a time for you to come out! <br />
<br />
Your Farmers,<br />
<br />
Bryan and KatelynHerbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-35029550876535465422013-10-09T11:33:00.000-07:002013-10-09T11:33:14.647-07:00WEEK 16 - October 9th, 2013Lots of greens this week! The cabbage will store FOREVER so if you don't get to it this week don't worry! We will have 2 more weeks worth of produce for you this season. This year really went by quick! We will be including a sign-up form in the next box for those of you who will be joining us next year. Thanks for all your support!!!<br />
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WHAT'S IN YOUR BOX THIS WEEK:<br />
<br />
Cabbage<br />
Pea Shoots<br />
Rosemary<br />
Apples (Golden Delicious, Prairie Spy, Firesides)<br />
Leeks<br />
Beets<br />
Swiss Chard<br />
<br />
Mushroom Share holders, we will have another week of shiitake for you for sure. After that it will really depend on the weather. If the temperature continues to drop we may not get any more shiitake. We will let everyone know how its looking after next week.<br />
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Your farmers,<br />
<br />
Bryan and Katelyn<br />
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RECIPES WE THOUGHT YOU WOULD ENJOY:<br />
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<strong>Old Fashioned Apple Crisp</strong></div>
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We have cut this recipe in half and baked it in an 8x8 pan. It turned out great!</div>
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<strong>Julia Child's Potato Leek soup</strong></div>
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<a href="http://www.yumsugar.com/Julia-Child-Potato-Leek-Soup-Recipe-24339863" target="_blank"><span style="color: #0072c6;">http://www.yumsugar.com/Julia-Child-Potato-Leek-Soup-Recipe-24339863</span></a></div>
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Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-2311768363479952013-10-02T11:17:00.001-07:002013-10-03T06:42:49.699-07:00WEEK 15 - October 2nd 2013 - Fall Goodness!!!BOOM... It's fall! This week's box is full of fall goodness. The field work is starting to wind down but now we are extremely busy prepping fields for cover crops, pulling old corps and trellis, getting ready to plant garlic, trying to finish building the shed, and setting up a new shiitake yard. It feels like things should be slowing down but they aren't! Sorry for the lack of pictures lately... it's just Kate and I right now so it hasn't been on my radar. I'll try to get some up next week! <br />
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WHAT'S IN YOUR BOX THIS WEEK:<br />
<br />
Potatoes<br />
Leeks<br />
Apples<br />
Hot Peppers<br />
Sweet Peppers<br />
Egg Plant<br />
Cauliflower<br />
Tomatoes<br />
Garlic<br />
Acorn Squash<br />
<br />
Leeks are an allium and can be used just like an onion. You will notice two kinds of apples in your box. The small ones are Prairie Spy and are more tart. These are great for cooking, but personally I like them raw as well. The larger ones are Firesides and are less tart. Probably the last week for tomatoes, eggplant and peppers. The potatoes are from our friends at Whitewater gardens. We didn't have room for potatoes this year but plan on giving it a go next season.<br />
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Coming up for the last few boxes we will have another round of squash/pumpkin, more leeks, scallions, kale and/or chard, radishes, carrots, beets, more apples, hopefully brussel sprouts, and possibly a few other surprises! <br />
<br />
Your Farmers,<br />
<br />
Bryan and Katelyn<br />
<br />
Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-38392128314606410052013-09-25T11:22:00.000-07:002013-09-25T11:22:19.274-07:00Week 14 - Sept 25th, 2013We have radishes! They are at a perfect stage right now. Enjoy them raw with a little salt or experiment with cooking them. Don't forget you can use the greens as well! We have included an excellent radish greens soup recipe at the end of the blog for you to try out. <br />
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Mushroom share folks... as promised we have a special treat for you this week! In addition to your shiitake you will find a decent amount of Chicken of the Woods mushrooms. These are a beautiful saprophytic polypore that we usually find on dead oak. These can get a little tough if you get them when they are too mature but the ones in your box are at a great stage. You can saute them with a little butter and add them to a cream sauce (or just eat them plain). As with any wild mushroom we give you, make sure you cook them before eating them. Enjoy!<br />
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<strong>WHAT'S IN YOUR BOX THIS WEEK:</strong><br />
<br />
Onions<br />
Tomatoes<br />
Eggplant<br />
Sweet Peppers<br />
Hot Peppers<br />
Romanesco Cauliflower<br />
Radishes<br />
<br />
Isn't this cauliflower cool?! You can use it as you would broccoli or any other type of cauliflower. Or just keep it in your fridge and look at it every once in a while :). <br />
<br />
One last reminder that the Mushroom Workshop is this Sunday. Let us know if you would like to sign up and we will give you the CSA Member Discount!<br />
<br />
Your Farmer's <br />
<br />
Bryan and Katelyn<br />
<br />
<strong></strong><br />
<strong>RECIPES WE THOUGHT YOU WOULD ENJOY:</strong><br />
<br />
<strong>Radish Raita</strong><br /><a href="http://www.mostlyeating.com/radish_raita" target="_blank"><span style="color: #0072c6;">http://www.mostlyeating.com/radish_raita</span></a><br /> <br /><strong>Spicy Roasted Romanesco Cauliflower and Tomatoes</strong><br /><a href="http://in.gredients.com/2012/12/17/daily-recipe-spicy-roasted-romanesco-cauliflower-tomatoes/" target="_blank"><span style="color: #0072c6;">http://in.gredients.com/2012/12/17/daily-recipe-spicy-roasted-romanesco-cauliflower-tomatoes/</span></a><br /> <br /> <br /><strong>Radish Leaf Soup</strong><em>Forgotten Skills of Cooking</em><br /><br />3 tablespoons butter<br />5 oz potatoes, peeled and chopped<br />3/4 cup onion, peeled and chopped<br />salt and freshly ground black pepper<br />3 cups of water or stock of your choice<br />1 cup whole milk<br />5 oz radish leaves, chopped<br /><br />Melt the butter in a heavy bottomed sauce pan. 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 or the soup will lost its fresh green color. Puree in a blender. Taste and adjust seasoning.<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-85738273142026006062013-09-18T11:40:00.000-07:002013-09-19T06:40:19.276-07:00WEEK 13 - Sept 18th, 2013Thanks to those of you who came out to our first annual Herbal Turtle CSA Potluck!!! We had a blast and it was great to have the opportunity to talk with you one-on-one and discuss where and how we grow your food. By the way... the band that played was called "Gravy Train". Let us know if you would like to book them for anything and we'll get you their contact info! <br />
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Don't forget... We are hosing a mushroom workshop Sunday Sept. 29th! We are offering a discounted rate for CSA members so if you are interested please let us know!<br />
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It feels like fall! The rains finally came (we danced in them for a while) and the temps are dropping. The moisture is great news for the shiitake. Unfortunately the cooler night time temps slowed them down and we did not have enough ready to go around today. We have really been struggling with those shrooms this season!!! We will be including a special treat for those of you with mushroom shares to make up for missing a few weeks. Thanks for your patience.
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<br />
Katelyn and I are running around like crazy lately! Jenn is back in school and Lynnette just left for Vermont to work for Americorps! We are super excited for her but now it's just Kate and I so if we are a few minutes late for delivery... it's not because we are lazy!
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<br />
The cool weather crops are looking great. In the next few weeks you will start to see beets, radishes, turnips, carrots, winter squash, kale, peas, beans and cauliflower.
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<b>WHAT'S IN YOUR BOX THIS WEEK:</b>
<br />
Green Beans
<br />
Garlic
<br />
Cilantro
<br />
Tomatoes
<br />
Sweet Peppers (bell and belcanto)
<br />
Hot Peppers (banana, hot chili, jalapeno)
<br />
Egg Plant<br />
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We are counting on 1 more week of tomatoes. Not sure how many we will get now that the weather has cooled down that but hopefully you will have had your fill by then! By October we will be done with the warm and into our cool weather crops.<br />
<br />
Your Farmers,<br />
<br />
Bryan and Katelyn<br />
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RECIPES WE THOUGHT YOU WOULD ENJOY:<br />
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<a class="c_nobdr t_prs" href="http://honestcooking.com/coriander-chutney-recipe/" target="_blank"><span style="color: #0072c6;">http://honestcooking.com/coriander-chutney-recipe/</span></a><br /> <br /><a href="http://www.finecooking.com/recipes/rustic-grilled-greek-eggplant-dip.aspx" target="_blank"><span style="color: #0072c6;">http://www.finecooking.com/recipes/rustic-grilled-greek-eggplant-dip.aspx</span></a><br />
<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-82887038056340258472013-09-11T11:17:00.004-07:002013-09-11T20:30:51.743-07:00Week 12 - Sept 11th, 2013 - Better make some salsa!!<br />
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<span style="font-family: Calibri;">Tomatoes!!!!<span style="mso-spacerun: yes;"> </span>We have tomatoes coming out our ears.<span style="mso-spacerun: yes;"> </span>We loaded you up this week and at the end of this newsletter we re-posted our fresh salsa recipe.<span style="mso-spacerun: yes;"> </span>It is perfect for this box since you have an abundance of tomatoes, peppers, cilantro and onions. <o:p></o:p></span></div>
<span style="font-family: Calibri;">The CSA potluck is THIS SUNDAY!<span style="mso-spacerun: yes;"> </span>We are really excited to have you out and get to know you better.<span style="mso-spacerun: yes;"> </span>We will also have some produce available for you to take home if you would like it.<span style="mso-spacerun: yes;"> </span>Things like tomatoes for canning and large zucchini for baking.<span style="mso-spacerun: yes;"> </span>Please feel free to bring the whole family!<span style="mso-spacerun: yes;"> </span>We only ask that you don’t bring your dogs.<span style="mso-spacerun: yes;"> </span>We love dogs but not everyone shares that feeling (including our chickens).<span style="mso-spacerun: yes;"> </span>Also, it may become an issue with so much food around.<span style="mso-spacerun: yes;"> </span>The last event we had this year, our own dog ate ALL the cookies while we were giving the farm tour.<span style="mso-spacerun: yes;"> </span>I love cookies.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<span style="font-family: Calibri;">Please let us know if you plan on attending so we can get a head count and give out directions!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">WHAT’S IN YOUR BOX THIS WEEK:<o:p></o:p></span></div>
<span style="font-family: Calibri;">Tomatoes<o:p></o:p></span><br />
<span style="font-family: Calibri;">Eggplant<o:p></o:p></span><br />
<span style="font-family: Calibri;">Green Beans<o:p></o:p></span><br />
<span style="font-family: Calibri;">Onions<o:p></o:p></span><br />
<span style="font-family: Calibri;">Cilantro<o:p></o:p></span><br />
<span style="font-family: Calibri;">Sweet and Hot Peppers<o:p></o:p></span><br />
<span style="font-family: Calibri;">Rosemary<o:p></o:p></span><br />
<span style="font-family: Calibri;">Swiss Chard<o:p></o:p></span><br />
<span style="font-family: Calibri;">Cucumbers<o:p></o:p></span><br />
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<span style="font-family: Calibri;">We will be having a mushroom inoculation workshop on Sunday, Sept 29<sup><span style="font-size: x-small;">th</span></sup>!<span style="mso-spacerun: yes;"> </span>The cost is $75 ($60 for CSA members) and it will include a presentation, farm tour, lunch, hands-on inoculating experience and a shiitake log to take home.<span style="mso-spacerun: yes;"> </span>Let us know if you are interested in attending!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Your Farmers,<o:p></o:p></span><br />
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<span style="font-family: Calibri;">Bryan and Katelyn<o:p></o:p></span></div>
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<span style="font-family: Calibri;">RECIPES WE THOUGHT YOU WOULD ENJOY:<o:p></o:p></span></div>
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Molly Lynn’s Fresh Salsa <o:p></o:p><br />
1 pound fresh tomatoes <br />
1/2 small onion, roughly chopped <br />
1 clove garlic, peeled and smashed <br />
1/2-1 jalapeno, seeded or not (depends on how spicy you like it) <br />
1 teaspoon honey <br />
1/4 teaspoon ground cumin <br />
small to medium size handful of cilantro <br />
juice of 1 lime <br />
Salt to flavor <o:p></o:p><br />
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
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Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-29727679060159205182013-09-04T11:52:00.002-07:002013-09-04T11:55:56.358-07:00WEEK 11 - September 4th, 2013<a href="http://1.bp.blogspot.com/-jYdckpZyHPI/Uid9e-uKmAI/AAAAAAAAAMA/YcOGAqWkyTw/s1600/soy+root.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-jYdckpZyHPI/Uid9e-uKmAI/AAAAAAAAAMA/YcOGAqWkyTw/s320/soy+root.jpg" width="320" /></a>Not only does your edamame make a great snack, it has also been working hard to fix nitrogen back into our soil. That's one busy little plant! In the picture you will notice a bunch of tiny ball-looking things on the roots of the plant. Those are actually nodules formed by a bacteria called rhizobium. The rhizobium invades the root and multiplies with in the cells. It is actually the bacteria that fixes the nitrogen but only with the help of a legume (soy, peas, alfalfa, etc.). Fascinating relationships beneath the soil! <br />
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You will notice an invitation/reminder card in your box regarding the CSA potluck on the 15th. That's next Sunday! We are very excited to have you out to the farm!! Please RSVP so we know how many people to expect and so we can give you directions.<br />
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WHAT'S IN YOUR BOX THIS WEEK:<br />
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<a href="http://2.bp.blogspot.com/-bBV3iI9LFRI/Uid_lHH2UDI/AAAAAAAAAMU/NqqWXufoA1Q/s1600/carrot+lovers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-bBV3iI9LFRI/Uid_lHH2UDI/AAAAAAAAAMU/NqqWXufoA1Q/s320/carrot+lovers.jpg" width="240" /></a>Cabbage<br />
Edamame<br />
Green Beans<br />
Red Norland Potatoes<br />
Tomatoes<br />
Garlic<br />
Cucumber<br />
Bell Peppers<br />
Belcanto peppers<br />
Eggplant</div>
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<br />
We are sorry to report that the shiitake did not do well this week. In fact we pretty much went blank! If you have a mushroom share with us we will try to double up in the next week or two. Unfortunately this week we just don't have any shrooms...<br />
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The tomatoes are still coming strong but will begin to taper off over the next week or two so enjoy them while they last! The next few weeks look like they will be full of peppers, eggplant, tomatoes, cucumbers and beans. We also have more kale, beans, peas, radishes, cauliflower, beets, carrots, spinach, and head lettuce coming down the line! <br />
<br />
Your Farmers,<br />
<br />
Bryan and Katelyn<br />
<br />
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RECIPES WE THOUGHT YOU WOULD ENJOY:<br />
<br />
Baba Ganouj<br />The New Moosewood Cookbook<br /> <br />a little oil for the baking sheet<br />1 medium (7 inch) eggplant<br />2 medium garlic cloves, minced<br />1/4 cup fresh lemon juice<br />1/4 cup sesame tahini<br />1/2 tsp salt<br />black pepper and cayenne, to taste<br />olive oil and freshly minced parsley for the top<br /> <br />1. Preheat the oven to 350 degrees. Lighly oil the baking sheet<br />2. Slice the eggplant in half lengthwise, and place face down on the baking sheet. Bake for 30 minutes or until very tender. Cool until it's comfortable to handle.<br />3. Scoot out the eggplant pulp, and discard the skin. Place the pulp ina food processor or blender, and add the garlic, lemon juice, tahini and salt. Puree until smooth. <br />4. Transfer to an attractive serving dish, cover tightly, and chill. Drizzle the top with a little olive oil and parsley just before serving.<br /> Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-63551595577552934022013-08-28T11:39:00.002-07:002013-08-28T14:40:52.616-07:00Week 10 - Hold Me Closer Tiny Carrot (August 28th, 2013)<br />
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<a href="http://3.bp.blogspot.com/-z6pcB89Eh4g/Uh5BdRtlnbI/AAAAAAAAALQ/gbz72-eM0fM/s1600/IMG_4096.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-z6pcB89Eh4g/Uh5BdRtlnbI/AAAAAAAAALQ/gbz72-eM0fM/s320/IMG_4096.JPG" width="240" /></a><span style="font-family: Calibri;">We have all installed intravenous saline drips on our bodies
to keep from getting dehydrated this week.<span style="mso-spacerun: yes;">
</span>No we actually didn’t do that… But we have changed our working hours to
the EARLY morning and have been paying extra attention to the amount of WATER we
all drink.<span style="mso-spacerun: yes;"> </span>It doesn’t take much to work
up a good sweat in this heat.<span style="mso-spacerun: yes;"> </span>The heat
loving plants are not complaining though!<span style="mso-spacerun: yes;">
</span>Eggplant, tomatoes and peppers are thriving and we will load you up with
them while the getting is good.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">We will be having a CSA Potluck and Farm Tour on Sunday,
September 15<sup><span style="font-size: x-small;">th</span></sup> from Noon-3pm!<span style="mso-spacerun: yes;">
</span>We will be sending a reminder card in your next CSA box so be on the
lookout.<span style="mso-spacerun: yes;"> </span>Bring a dish to pass and a
plate and utensils.<span style="mso-spacerun: yes;"> </span>We’ll supply the
refreshments and hopefully some entertainment!<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kxqTfcAcN_o/Uh5Be4fMJUI/AAAAAAAAALY/xN0Q5reOG3M/s1600/IMG_4091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-kxqTfcAcN_o/Uh5Be4fMJUI/AAAAAAAAALY/xN0Q5reOG3M/s320/IMG_4091.JPG" width="320" /></a></div>
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<span style="font-family: Calibri;"><strong>WHAT’S IN YOUR BOX THIS WEEK:<o:p></o:p></strong></span></div>
<span style="font-family: Calibri;">Broccoli<o:p></o:p></span><br />
<span style="font-family: Calibri;">Cucumbers<o:p></o:p></span><br />
<span style="font-family: Calibri;">Hot Peppers<o:p></o:p></span><br />
<span style="font-family: Calibri;">Sweet Peppers<o:p></o:p></span><br />
<span style="font-family: Calibri;">Carrots<o:p></o:p></span><br />
<span style="font-family: Calibri;">Tomatoes<o:p></o:p></span><br />
<span style="font-family: Calibri;">Cherry Tomatoes<o:p></o:p></span><br />
<span style="font-family: Calibri;">Sweet Corn<o:p></o:p></span><br />
<span style="font-family: Calibri;">Edamame (soy beans)<o:p></o:p></span><br />
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<o:p></o:p><span style="font-family: Calibri;">Our sweet corn did great this year.<span style="mso-spacerun: yes;"> </span>The coon fence worked like a charm and since
we planted the corn right into the winter squash, it didn’t take up any additional
space.<span style="mso-spacerun: yes;"> </span>We will definitely plant our corn
in a similar fashion next year.<span style="mso-spacerun: yes;"> </span>½ of the
corn we started in flats and ½ we direct seeded.<span style="mso-spacerun: yes;"> </span>The direct seeded corn didn’t germinate very
well so we bought in some from our friends at Fairview Farms so that we could
give everyone a decent amount.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="http://3.bp.blogspot.com/-R4DIRjJEEGg/Uh5BjRjBMII/AAAAAAAAALw/zYOZ_-aB6oM/s1600/IMG_4089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-R4DIRjJEEGg/Uh5BjRjBMII/AAAAAAAAALw/zYOZ_-aB6oM/s320/IMG_4089.JPG" width="320" /></a><span style="font-family: Calibri;">The cabbage worms have been prolific in the broccoli this
year.<span style="mso-spacerun: yes;"> </span>They are the little green
caterpillar looking things in the picture.<span style="mso-spacerun: yes;">
</span>We always hydro-cool the broccoli (meaning we pick it and immediately
put it into a cooler full of cold water) to help it keep crisp and also to get
rid of any bugs living inside the heads.<span style="mso-spacerun: yes;">
</span>We also bang it out and this year have even gone through each head with
tweezers and picked out any cabbage worms we could see.<span style="mso-spacerun: yes;"> </span>It’s just part of organic farming.<span style="mso-spacerun: yes;"> </span>We recommend that you make sure you cut the
broccoli up before cooking it and if you want to be really sure you don’t get
any bugs in your dinner you can soak the broccoli in some cold salt water
before cooking.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<strong>RECIPES WE THOUGHT YOU WOULD ENJOY:</strong><br />
<br />
<br />
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<a href="http://4.bp.blogspot.com/-WMpSsWzSr5Q/Uh5Bf_Y9dBI/AAAAAAAAALg/d-aT7w8O9jc/s1600/IMG_4105.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-WMpSsWzSr5Q/Uh5Bf_Y9dBI/AAAAAAAAALg/d-aT7w8O9jc/s320/IMG_4105.JPG" width="240" /></a><span style="font-family: Calibri;"><strong>Caprese Salad<o:p></o:p></strong></span></div>
<span style="font-family: Calibri;">Fresh tomatoes<o:p></o:p></span><br />
<span style="font-family: Calibri;">Fresh basil<o:p></o:p></span><br />
<span style="font-family: Calibri;">Fresh mozzarella<o:p></o:p></span><br />
<span style="font-family: Calibri;">Balsamic Reduction<o:p></o:p></span><br />
<span style="font-family: Calibri;">Olive oil<o:p></o:p></span><br />
<span style="font-family: Calibri;">Sea Salt<o:p></o:p></span><br />
<a href="http://4.bp.blogspot.com/-Imf_H9KN0uo/Uh5BgnDlErI/AAAAAAAAALs/ZDtUkPQoKp8/s1600/IMG_4108.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Imf_H9KN0uo/Uh5BgnDlErI/AAAAAAAAALs/ZDtUkPQoKp8/s320/IMG_4108.JPG" width="320" /></a><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Reduce the balsamic vinegar by putting 4 times the amount of
balsamic you want to end up with in a saucepan.<span style="mso-spacerun: yes;">
</span>Bring it to a boil and then let it simmer for about 5 minutes.<span style="mso-spacerun: yes;"> </span>Shut off the heat when you get to ALMOST the
thickness that you want as it will reduce more as it cools.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Slice the tomatoes and mozzarella and arrange them on a
plate.<span style="mso-spacerun: yes;"> </span>Chiffonade the basil and place it
liberally on top of the tomatoes and mozzarella.<span style="mso-spacerun: yes;"> </span>Drizzle on the balsamic reduction and olive
oil and top with sea salt.<span style="mso-spacerun: yes;"> </span>Devour.<o:p></o:p></span></div>
<br />
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<strong><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Edamame<o:p></o:p></span></strong></div>
<br />
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<span style="font-family: Calibri;">Soak the edamame in salt water for about 15 minutes.<span style="mso-spacerun: yes;"> </span>Bring a pot of water to a boil and cook beans
for 5-6 minutes with the lid off.<span style="mso-spacerun: yes;"> </span>Remove
from water and sprinkle with coarse salt.<span style="mso-spacerun: yes;">
</span>To eat pull the beans out of the shell with your teeth.<o:p></o:p></span></div>
<br />
<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-18637461011676631812013-08-21T12:56:00.001-07:002013-08-21T12:56:05.458-07:00WEEK 9 - August 21st, 2013We are extremely grateful for our Solar Camel this week!!! We have been able to water no problem and our crops are definitely seeing the benefit of a cool drink on these hot days. We also were able to get the roof on our shed last weekend thanks to the help of our good friend and CSA member Jimmy! <br />
<br />
As you can see from the picture, we had an unexpected friend in one of our tomato boxes this week. It gave a few of our helpers a bit of a scare when they went to sort the tomatoes!<br />
<br />
We will have plenty of tomatoes and peppers next week as well as some egg plant and another round of broccoli. Sweet corn is also just about ready so you should see that in the next few weeks also. We are well positioned to continue to have bountiful boxes for many weeks to come! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-E6KrJaXbBsE/UhUVxKZN1BI/AAAAAAAAALA/xeVK2ijg-vM/s1600/tomato+frog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-E6KrJaXbBsE/UhUVxKZN1BI/AAAAAAAAALA/xeVK2ijg-vM/s320/tomato+frog.jpg" width="320" /></a></div>
WHAT'S IN YOUR BOX THIS WEEK:<br />
<br />
Onions<br />
Beets<br />
Swiss Chard<br />
Cherry Tomatoes<br />
Moskvich Tomato<br />
Zucchini/Patty Pan Squash<br />
Cucumbers<br />
Red Swan Beans<br />
<br />
Some of the onions are a bit small this year but the flavor is great! We think it's because we were unable to get a hold of straw for mulch until very late in the season this year. The extra weed pressure and possibly loss of moisture are likely causes. <br />
<br />
We recommend that you do NOT refrigerate your tomatoes. If they are not fully ripened it will stop the ripening process. Ripe tomatoes will likely become mealy after a few days in the fridge. Some people also claim that they will lose some of their flavor. Your tomatoes are picked fresh from the fields weekly, often a day or two before you receive them. They will easily keep another 3-5 days on your counter before they start to deteriorate. <br />
<br />
RECIPES WE THOUGHT YOU WOULD ENJOY:<br />
<br />
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<span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt; line-height: 115%;">Beet Salad with Goat Cheese and Poppy seed
Dressing<br />
<br />
4-5 Beets, all but 1” of greens removed<br />
Olive oil<br />
1 log of Goat Cheese<br />
1/3 C. toasted walnuts<br />
Salad mix<br />
Poppy seed dressing (recipe below)<br />
<br />
Rinse any dirt or debris from the beets – some beets may need to be scrubbed
clean. Put beets on a large piece of aluminum foil and preheat the oven to 375.
Drizzle the beets with a bit of oil before roasting. For even roasting of the
beets, fold the foil over them and crimp the sides closed. Roast beets until
tender. The amount of time this will take can vary greatly depending on the
size of the beets, how many there are, if other things are in the oven, and how
fresh the beets are (fresher beets cook up faster). For smaller beets, start
checking them for tenderness at about 25 minutes. Larger and older beets can
take up to an hour. Remove beets from oven when tender. Let sit until cool
enough to handle. When beets are cool enough to handle, slip their peels off.
You can use a paring knife, if you like, but you can also marvel at how easily
the peels come off with just a rub of your fingers.<br />
<br />
For the Dressing:<br />
<br />
1/2 c. mayonnaise<br />
2 tbsp. vinegar<br />
1/3 c. sugar<br />
1/4 c. whole milk<br />
2 tbsp. poppy seeds<br />
Place all ingredients in a jar; cover and shake until blended. Keeps several
days in refrigerator.<br />
(This salad is also great with balsamic vinaigrette!)</span><span style="color: #333333; font-family: "Georgia","serif"; font-size: 10pt; line-height: 115%;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 7.5pt; mso-outline-level: 2;">
<span style="color: black; font-family: "Segoe UI Light","sans-serif"; font-size: 15pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Crispy Baked Zucchini Fries<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 2.25pt 12pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">2-3 small zucchini,
sliced into fry shapes<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 2.25pt 12pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">1/4 cup flour (I used
chickpea flour to offer a gluten-free option, but I don’t see why regular flour
shouldn’t also work.) (24g)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 2.25pt 12pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">1/4 tsp salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 2.25pt 12pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">1/4 tsp garlic powder<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">1/2 cup milk of choice
(120g)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 2.25pt 12pt; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: black; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">1 cup breadcrumbs (I
made my own by toasting Ezekiel bread and processing it in a food processor. If
you’re gluten-free, use gf bread.) (40g)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Zucchini fries recipe: Preheat oven to 420F.
Lightly grease a cooling rack, place it on a baking tray, and set aside. Set up
an assembly line: flour and spices in one bowl, milk in another, and
breadcrumbs in a third. Dip each zucchini stick in the flour, then the milk,
then the breadcrumbs. Place on the cooling rack. Bake 18-19 minutes, or until
desired crispiness is reached. Makes 40-45 fries.<o:p></o:p></span></div>
<br />
Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-20102153928399287612013-08-14T11:52:00.002-07:002013-08-14T11:53:53.146-07:00Week 8 - August 14th, 2013<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">We are about to have a produce explosion!<span style="mso-spacerun: yes;"> </span>Be prepared for healthy quantities of broccoli,
tomatoes and peppers in the next few weeks.<span style="mso-spacerun: yes;">
</span>I think we managed to save our sweet corn from the wrath of the local
raccoons as well… as long as I didn’t just jinx it by talking about it!<span style="mso-spacerun: yes;"> </span>We put up a temporary electric fence around
the corn and it seems to be doing its job.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Yesterday we had a successful farm tour with Bluff Country
Coop.<span style="mso-spacerun: yes;"> </span>It went pretty smoothly other than
the fact that the dog got to the cookies before any of us could!<span style="mso-spacerun: yes;"> </span>Thanks to those of you who made it out.<span style="mso-spacerun: yes;"> </span>If you didn’t have a chance to get out, or
didn’t hear about it in time don’t worry.<span style="mso-spacerun: yes;">
</span>We are also planning to have a CSA potluck.<span style="mso-spacerun: yes;"> </span>This way members can meet us and each other,
get a farm tour, share ideas and recipes, etc.<span style="mso-spacerun: yes;">
</span>We are just working on setting the date.<span style="mso-spacerun: yes;">
</span>We have talked about doing this in the past and it has not yet happened
so we are definitely going to make it happen this year!!!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">WHAT’S IN YOUR BOX THIS WEEK:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Zucchini and Patty Pan Squash<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Broccoli or Cabbage<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cucumbers<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Orange Tiger Cherry Tomatoes<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Red Swan Beans<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Chesnok Red Garlic<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">We planted a LARGE variety of peppers and tomatoes this
season.<span style="mso-spacerun: yes;"> </span>Each week you may receive a
different variety or a mix of a few different ones.<span style="mso-spacerun: yes;"> </span>Below is a list of all of the peppers we are
currently growing.<span style="mso-spacerun: yes;"> </span>We will list all of
the tomato varieties in the next week or so as we start to harvest more of
them.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<a href="http://3.bp.blogspot.com/-ztRLY9J8h7k/UgvPFqnD1DI/AAAAAAAAAJk/TaOaG8vpDzs/s1600/Purple-Beauty-Pepper-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ztRLY9J8h7k/UgvPFqnD1DI/AAAAAAAAAJk/TaOaG8vpDzs/s1600/Purple-Beauty-Pepper-01.jpg" /></a><br />
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<a href="http://www.highmowingseeds.com/organic-seeds-purple-beauty-pepper.html" title=""Organic Seeds - Purple Beauty Pepper " "><span style="color: blue; mso-no-proof: yes; text-decoration: none; text-underline: none;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><span style="font-family: Calibri;">
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<span style="font-family: Calibri;">PURPLE
BEAUTY-sweet bell<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TBbJ4IS8v3s/UgvPg_R7HKI/AAAAAAAAAKU/FIieCsHskPM/s1600/Organic-Iko-Iko-F1-Pepper-New.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TBbJ4IS8v3s/UgvPg_R7HKI/AAAAAAAAAKU/FIieCsHskPM/s1600/Organic-Iko-Iko-F1-Pepper-New.jpg" /></a></div>
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<a href="http://3.bp.blogspot.com/-61Yel2hdQB0/UgvPaty2SGI/AAAAAAAAAJ8/ecTlGMtBZS4/s1600/Organic-King-Crimson-Pepper-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-61Yel2hdQB0/UgvPaty2SGI/AAAAAAAAAJ8/ecTlGMtBZS4/s1600/Organic-King-Crimson-Pepper-01.jpg" /></a><br />
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<span style="color: blue; mso-no-proof: yes; text-decoration: none; text-underline: none;"></span></div>
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<span style="font-family: Calibri;">I</span><span style="font-family: Calibri;">KO
IKO-sweet bell<o:p></o:p></span></div>
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<a href="http://3.bp.blogspot.com/-_N0BYdOY_rY/UgvPcH1qJgI/AAAAAAAAAKE/f-OoZbN2-0E/s1600/Organic-Bel-Canto-Pepper-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_N0BYdOY_rY/UgvPcH1qJgI/AAAAAAAAAKE/f-OoZbN2-0E/s1600/Organic-Bel-Canto-Pepper-01.jpg" /></a><a href="http://www.highmowingseeds.com/organic-seeds-king-crimson-pepper.html" title=""Organic Seeds - King Crimson Pepper" "><span style="color: blue; mso-no-proof: yes; text-decoration: none; text-underline: none;"></span></a><span style="font-family: Calibri;"></span></div>
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<span style="font-family: Calibri;">king
crimson-sweet bell<o:p></o:p></span></div>
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<a href="http://www.highmowingseeds.com/Organic-Seeds-Belcanto-F1-Red-Pepper.html" title=""Organic Seeds - Belcanto F1 Red Pepper" "><span style="color: blue; mso-no-proof: yes; text-decoration: none; text-underline: none;"></span></a><span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">belcanto-sweet
bell<o:p></o:p></span></div>
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<a href="http://3.bp.blogspot.com/-fRkTT8Zu9ZY/UgvQiPv8RzI/AAAAAAAAAKk/v2B2VrydMb0/s1600/Organic-Jalapeno-Pepper-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fRkTT8Zu9ZY/UgvQiPv8RzI/AAAAAAAAAKk/v2B2VrydMb0/s1600/Organic-Jalapeno-Pepper-01.jpg" /></a><a href="http://4.bp.blogspot.com/--oAmNO1fgb0/UgvPWMw2A3I/AAAAAAAAAJs/TEs_-Dkdz7c/s1600/Joe-E-Parker-2007-5-WEB-TN-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--oAmNO1fgb0/UgvPWMw2A3I/AAAAAAAAAJs/TEs_-Dkdz7c/s1600/Joe-E-Parker-2007-5-WEB-TN-01.jpg" /></a><a href="http://www.highmowingseeds.com/organic-seeds-early-jalapeno-pepper.html" title=""Organic Seeds - Early Jalapeno Pepper " "><span style="color: blue; mso-no-proof: yes; text-decoration: none; text-underline: none;"></span></a></div>
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<span style="font-family: Calibri;">early
jalapeno-medium heat<o:p></o:p></span></div>
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<span style="mso-no-proof: yes;"></span><span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">New
Mexico Joe E. Parker Anaheim-mild heat<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-s7sEiskWkmc/UgvRVXSECKI/AAAAAAAAAKw/zXIg2DoV2mw/s1600/Hungarian-Hot-Wax-2007-1-WE-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-s7sEiskWkmc/UgvRVXSECKI/AAAAAAAAAKw/zXIg2DoV2mw/s1600/Hungarian-Hot-Wax-2007-1-WE-01.jpg" /></a><br />
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<a href="http://2.bp.blogspot.com/-ZH5PVE5RFqU/UgvPdxCDxOI/AAAAAAAAAKM/gXKS0ObQku8/s1600/Ring-of-Fire-Organic-Pepper-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZH5PVE5RFqU/UgvPdxCDxOI/AAAAAAAAAKM/gXKS0ObQku8/s1600/Ring-of-Fire-Organic-Pepper-01.jpg" /></a><a href="http://www.highmowingseeds.com/organic-seeds-hungarian-hot-yellow-wax-pepper.html" title=""Organic Seeds - Hungarian Hot Yellow Wax Pepper " "><span style="color: blue; mso-no-proof: yes; text-decoration: none; text-underline: none;"></span></a><span style="font-family: Calibri;">Hungarian
Hot Wax-medium heat<o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-K-IOPu3qj9E/UgvPYUaaOjI/AAAAAAAAAJ0/TdQd3zsus8g/s1600/Organic-Ancho-Poblano-Peppe-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-K-IOPu3qj9E/UgvPYUaaOjI/AAAAAAAAAJ0/TdQd3zsus8g/s1600/Organic-Ancho-Poblano-Peppe-01.jpg" /></a><a href="http://www.highmowingseeds.com/organic-seeds-ring-o-fire-pepper.html" title=""Organic Seeds - Ring-O-Fire Cayenne Pepper " "><span style="color: blue; mso-no-proof: yes; text-decoration: none; text-underline: none;"></span></a></div>
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<span style="font-family: Calibri;">Ring
o Fire Cayanne-very hot<o:p></o:p></span></div>
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<a href="http://www.highmowingseeds.com/organic-seeds-ancho-poblano-pepper.html" title=""Organic Seeds - Ancho Poblano Pepper" "><span style="color: blue; mso-no-proof: yes; text-decoration: none; text-underline: none;"></span></a><span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">Ancho
Poblano-mild heat<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">RECIPES WE THOUGHT YOU WOULD ENJOY:<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Quick pickled zucchini:<o:p></o:p></span></div>
<br />
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<a href="http://www.101cookbooks.com/archives/quick-pickled-zucchini-recipe.html"><span style="color: blue; font-family: Calibri;">http://www.101cookbooks.com/archives/quick-pickled-zucchini-recipe.html</span></a><o:p></o:p></div>
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<span style="font-family: Calibri;">Tzatziki Sauce:<o:p></o:p></span></div>
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<a href="http://thelemonbowl.com/2013/02/greek-tzatziki-sauce-with-garlic-and-dill.html"><span style="color: blue; font-family: Calibri;">http://thelemonbowl.com/2013/02/greek-tzatziki-sauce-with-garlic-and-dill.html</span></a><o:p></o:p></div>
<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-74916836030728661362013-08-07T12:43:00.002-07:002013-08-07T12:43:34.189-07:00Week 7 - August 7th, 2013<div style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-ZUC6VUFqCj8/UgKdNSoo4zI/AAAAAAAAAJM/V6A0XKk42CI/s1600/weed+war.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZUC6VUFqCj8/UgKdNSoo4zI/AAAAAAAAAJM/V6A0XKk42CI/s400/weed+war.jpg" /></a>The weed war is going well. As you can see from the picture, the battles are gruesome and not for the faint of heart. Luckily, this ain't our first time at the rodeo!! Our crops are still looking great and although we did get some hail last night they don't seem any worse for the wear. The rain was certainly welcomed! It will be a help with mushroom production which has been down this season. We should finally be able to get to the Winona and Rochester farmer's markets! <br />
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<br />
WHAT'S IN YOUR BOX THIS WEEK: <br />
<br />
Zucchini and/or Patty Pan Squash<br />
Garlic (Music)<br />
Cucumbers<br />
Copenhagen Cabbage or Broccoli<br />
Onions<br />
Swiss Chard<br />
Genovese and Thai Basil</div>
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<div style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-M5GvjUikTbM/UgKdO8yGmGI/AAAAAAAAAJU/qsoTzb5fYKc/s1600/early+tomato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-M5GvjUikTbM/UgKdO8yGmGI/AAAAAAAAAJU/qsoTzb5fYKc/s400/early+tomato.jpg" /></a>You will notice that we included a very large zucchini in your box this week... We have had requests from a few members for a round of larger zucchinis for baking breads, cookies, etc. Let us know if you are interested in receiving more large zucchini and we will try to include some in your next box! If you're not the baking type you can still cook the large zucchini like the smaller ones. Just cut out the seeds and slice into smaller pieces prior to cooking. <br />
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Tomatoes are starting to ripen! We have been harvesting a few and hope to have enough cherries next week to include in your boxes. We will also have another round of beans next week for sure! <br />
<br />
Also, for those of you who receive herb shares... This week it's Simon and Garfunkel: Parsley, Sage, Rosemary, and Thyme!<br />
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RECIPES WE THOUGH YOU'D ENJOY:<br />
<b style="mso-bidi-font-weight: normal;"></b><br />
<b style="mso-bidi-font-weight: normal;">Zucchini Feta Pancakes<o:p></o:p></b><br />
<br />
M<i style="mso-bidi-font-style: normal;">oosewood Cookbook<o:p></o:p></i><br />
<br />
4 eggs, separated<o:p></o:p><br />
4 packed cups coarsely
grated zucchini<o:p></o:p><br />
1 cup finely crumbled
feta cheese<o:p></o:p><br />
½ cup finely minced
scallions<o:p></o:p><br />
1 tsp dried mint or 1
tbsp fresh minced mint<o:p></o:p><br />
A little salt<o:p></o:p><br />
Lots of black pepper<o:p></o:p><br />
1/3 cup flour<o:p></o:p><br />
Oil for frying<o:p></o:p><br />
Sour cream or yogurt
for topping<o:p></o:p><br />
<br />
Beat the egg whites
until stiff.<span style="mso-spacerun: yes;"> </span>In a medium sized bowl,
combine zucchini, egg yolks, feta, scallions, seasoning s and flour.<span style="mso-spacerun: yes;"> </span>Mix well.<span style="mso-spacerun: yes;">
</span>Fold the egg whites into the zucchini mixture.<span style="mso-spacerun: yes;"> </span>Heat a little oil in a heavy skillet.<span style="mso-spacerun: yes;"> </span>When it is very hot, add spoonfuls of batter,
and fry on both sides until golden and crisp.<span style="mso-spacerun: yes;">
</span>Serve immediately, topped with sour cream or yogurt.<o:p></o:p><br />
<br />
<b style="mso-bidi-font-weight: normal;">Overnight Coleslaw</b><br />
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<i style="mso-bidi-font-style: normal;">Savoring the Seasons<o:p></o:p></i></div>
Dressing:<o:p></o:p><br />
<br />
1 bay leaf<o:p></o:p><br />
1 cup red wine vinegar<o:p></o:p><br />
3 tablespoons brown
sugar<o:p></o:p><br />
Dash of Tabasco<o:p></o:p><br />
1 clove garlic, crushed<o:p></o:p><br />
1 tablespoon caraway
seeds, toasted in a 350 degree oven for about 5 minutes<o:p></o:p><br />
1 tablespoon Dijon
mustard<o:p></o:p><br />
½ cup vegetable oil<o:p></o:p><br />
Salt and freshly ground
pepper to taste<o:p></o:p><br />
½ head cabbage, thinly
sliced<o:p></o:p><br />
1 onion, thinly sliced<o:p></o:p><br />
<br />
In a small saucepan,
combine the bay leaf, vinegar, sugar, Tabasco, and garlic and bring to a
boil.<span style="mso-spacerun: yes;"> </span>Remove from the heat and allow to
cool.<span style="mso-spacerun: yes;"> </span>Remove the bay leaf.<span style="mso-spacerun: yes;"> </span>Whisk the toasted caraway seeds, mustard and
vegetable oil into the vinegar mixture and season with salt and pepper to
taste.<span style="mso-spacerun: yes;"> </span>Put the sliced cabbage and onion
in a large bowl and toss with the dressing.<span style="mso-spacerun: yes;">
</span>Adjust the seasoning.<span style="mso-spacerun: yes;"> </span>Cover and
refrigerate overnight.<o:p></o:p><br />
<br />
<b>Zucchini (or summer
squash) Bread <o:p></o:p></b><br />
<br />
<i style="mso-bidi-font-style: normal;">Diane Foerster</i><br />
<br />
3 cups flour <br />
1 tsp. salt <br />
1 tsp soda <br />
3 tsp. cinnamon <br />
1/4 tsp. baking powder <br />
3 beaten eggs <br />
2 cups sugar <br />
3 tsp. vanilla <br />
1 cup oil <br />
3 cups grated zucchini (not peeled) <br />
1 cup nuts (optional) <br />
<br />
Stir together the flour, salt, soda, baking powder, and cinnamon. Beat eggs.
Add sugar, vanilla and oil and mix well. Stir in grated zucchini and dry
ingredients. Blend well. Stir in nuts. Bake at 350 degrees for 50 to 60
minutes. Makes two 9 1/2 by 5 1/2 pans. Can also be used for making bars.<o:p></o:p><br />
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Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-33609525853098055842013-07-31T05:39:00.001-07:002013-08-01T06:05:41.014-07:00Week 6 July 31st, 2013 We’re at war! With weeds… but that’s nothing new. Don’t worry, we’re pushing back the line. Except for the milkweed. This year we have been trying to keep as much milkweed in as possible to help out the Monarch population. They have had a tough year but we have been seeing a few Monarch butterflies lately! The Japanese beetles are also back but luckily their numbers are nowhere near what they were last year. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://3.bp.blogspot.com/-Y5SZSsF8kqI/Ufh5vpID-mI/AAAAAAAAAI8/SKHoLHkgydQ/s1600/013.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" dba="true" height="400" src="http://3.bp.blogspot.com/-Y5SZSsF8kqI/Ufh5vpID-mI/AAAAAAAAAI8/SKHoLHkgydQ/s400/013.JPG" width="300" /></a>This week is like a weird warp zone between the early season and the summer crops and the dip in temperatures has slowed our eggplant, tomatoes and peppers just a bit. They are still looking great though and we are well positioned for some outstanding summer crops. Since we have a smaller box this week, Katelyn and I have been foraging in the forest for some special treats for you all! </div>
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WHAT’S IN YOUR BOX THIS WEEK:</div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Carrots or Beets</div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Zucchini or Patty Pan Squash</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Onions</div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Fresh Garlic</div>
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<br /></div>
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Lobster or Chicken of the Woods Mushrooms</div>
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Normally all of our wild foraged mushrooms go straight to the chefs we work with but we thought this week we would treat our members as well! Here is some info regarding the lobster mushroom (Hypomyces lactiflorum) <a href="http://www.mushroomexpert.com/hypomyces_lactifluorum.html">http://www.mushroomexpert.com/hypomyces_lactifluorum.html</a> and the Chicken of the Woods mushroom (Laetiporus sulphureus) <a href="http://www.mushroomexpert.com/laetiporus_sulphureus.html">http://www.mushroomexpert.com/laetiporus_sulphureus.html</a>. If you have any questions about either of these mushrooms please feel free to call me (Bryan) about it! Enjoy!</div>
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Your Farmers,<br />
<br />
Bryan and Katelyn<br />
Herbal Turtle Farms <br />
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Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-35482033529067394132013-07-23T20:29:00.002-07:002013-07-24T11:59:23.903-07:00Week 5The weather this week has been amazing and the plants are loving every minute of it. It has been really enjoyable to be out harvesting all of the veggies this week and I have had a lot of great help from Lynette and Jenn while Bryan has been in the Boundary Waters. Writing the blog post is usually Bryan's area of expertise so I'll just get right into what is in your box and a few ideas for what to do with it. <br />
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<strong><em>What's in your box this week:</em></strong><br />
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<strong>YaYa Carrots or Early Wonder Tall Top Beets</strong><br />
<strong>Summer Squash</strong><br />
<strong>Bronco Green Beans</strong><br />
<strong>Cilantro</strong><br />
<strong>Basil</strong><br />
<strong>Kohlrabi</strong><br />
<strong>Kale and Swiss Chard</strong><br />
<strong>Fresh Garlic</strong><br />
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If you received carrots this week you will get beets next week and vice versa. This will be our last week with the kohlrabi and Bronco green beans but our next succession of green beans is just starting to flower so they shouldn't be too far behind. We pulled the first round of garlic and are going to pull everything else in the next week and start curing it all. In the next few weeks we are expecting broccoli, cabbage, onions, peppers, carrots, etc. If you feel like you are getting overwhelmed with veggies, now is a good time to start preserving some for the winter! Cooking greens (chard, kale, kohlrabi greens) are one of the easiest things to put up-blanch them for a few minutes in boiling water, shock them in cold water, remove excess moisture and throw them in freezer bags. <br />
When you are picking up your boxes please make sure to check that you are grabbing your box. We have had a few people not receive their box because it was accidentally taken by someone else. If you do happen to take a box that is not yours, please contact Bryan or I so that we can make sure everyone gets a box with the add-ons they are supposed to get. Thanks!<br />
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<strong>RECIPES WE THOUGHT YOU'D ENJOY</strong><br />
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<strong>Kohlrabi Hash Browns</strong><br />
<em>Farmer John's Cookbook</em><br />
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4 medium kohlrabi bulbs, peeled<br />
2 eggs lightly beaten<br />
1 small onion, chopped<br />
2 tablespoons dried bread crumbs<br />
1 teaspoon salt<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon dried red pepper flakes<br />
Freshly ground black pepper<br />
2 tablespoons olive oil<br />
2 tablespoons butter<br />
plain yogurt or sour cream<br />
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Grate the kohlrabi and wrap it up in a dish towel. Squeeze out excess moisture.<br />
Combine eggs, onion, bread crumbs, salt, ginger, red pepper in a large mixing bowl. Add the black pepper to taste. Stir until well blended.<br />
Heat the oil and butter in a large, heavy bottomed skillet. Add the kohlrabi and press down firmly with a sturdy spatula. Do not stir. Let the kohlrabi cook until brown, 5-7 minutes. Carefully flip the kohlrabi with the spatula, press down firmly and brown for another 5-7 minutes. Serve with yogurt or sour cream.<br />
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<strong>Simplest Summer Soup </strong><br />
<em>Minnesota's Bounty</em><br />
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1 tablespoon olive oil<br />
1 medium onion, diced<br />
1 carrot, diced<br />
1 stalk celery, diced<br />
2 sprigs thyme<br />
1 small leek, white and green parts chopped<br />
1 large tomato, diced<br />
1 medium summer squash or zucchini, diced<br />
1 Yukon Gold potato, peeled and diced<br />
4 cups vegetable stock<br />
8 ounces green beans, but into 1 inch peices<br />
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Heat the oil in a large soup pot. Saute the onion, carrot, celery and thyme until the onion is transparent, about 5-7 minutes. Add the leek, tomato, squash, potato and stock. Bring the stock to a boil; then reduce the heat and simmer the soup until the potatoes are soft but not falling apart, about 15 minutes. Add the green beans and cook until they are tender, about 5 more minutes.<br />
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You can also check out this website about how to use your carrot greens!<br />
<a href="http://www.thekitchn.com/5-ways-to-eat-carrot-tops-183415">http://www.thekitchn.com/5-ways-to-eat-carrot-tops-183415</a><br />
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Your Farmers,<br />
<br />
Bryan and Kate<br />
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Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-91234272187920870562013-07-16T20:00:00.000-07:002013-07-16T20:25:22.313-07:00WEEK 4 - JULY 17th 2013<div class="separator" style="clear: both; text-align: center;">
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Lots going on at the farm the last few weeks!!! Our "shed" is coming along nicely. We hope to have the roof on next week. We finally got our straw bales! It was quite an adventure but thanks to our good friend Taylor we were able to get it done. Let the mulching begin! Bryan left today for the Boundary Waters and will be gone until the 25th! Uhmmm... maybe someone should remind him that REAL farmers don't take vacation until after October ;). Thanks to some AMAZING volunteers this season he's able to sneak away for a little bit. </div>
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<strong><em>WHAT'S IN YOUR BOX THIS WEEK:</em></strong> </div>
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<strong><em>Green Towers Romaine Lettuce</em></strong></div>
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<strong><em>Rainbow Swiss Chard</em></strong></div>
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<strong><em>Kohlrabi</em></strong></div>
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<strong><em>Bronco Green Beans</em></strong></div>
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<strong><em>Sugar Snap Peas</em></strong></div>
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<strong><em>Summer Squash (zucchini or patty pan)</em></strong></div>
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This will be last week of lettuce for a while. We have some heat tolerant varieties in the ground right now and if the do what they are supposed to we may have some mid-summer lettuce as well. This will also be the only peas until fall. They don't like the heat very much and the germination was tricky since we had such a wet spring. The summer squash is just starting to come on so this week will be a teaser but don't worry-there will be loads of it very soon. Kohlrabi may not be familiar to all of you-it has been described as a cross between a mild radish and a turnip. You can slice or shred the whole bulb-peeling shouldn't be necessary since our kohlrabi are fairly young. You can also use the leaves as you would other cooking greens. We like to grate the bulb and throw them on top of salads if we are in a hurry. </div>
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<a href="http://2.bp.blogspot.com/-i7FJ68aogbk/UeW8A78Gt6I/AAAAAAAAAIk/QfwcfnFejk4/s1600/snap+peas.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="298" iya="true" src="http://2.bp.blogspot.com/-i7FJ68aogbk/UeW8A78Gt6I/AAAAAAAAAIk/QfwcfnFejk4/s400/snap+peas.jpg" width="400" /></a>We are hoping to include some baby carrots and fresh garlic next week! Everything in the field is looking fantastic-the tomatoes started to set fruit, the broccoli is heading, peppers and cucumbers are blooming, onions are forming fat bulbs and the garlic is getting ready to move to the barn to start curing. </div>
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<strong>RECIPES WE THOUGHT YOU WOULD ENJOY: </strong></div>
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<strong>Green Bean Salad</strong></div>
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<a href="http://thevanillabeanblog.com/2012/06/green-bean-salad.html">http://thevanillabeanblog.com/2012/06/green-bean-salad.html</a></div>
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<strong>A Few Quick Ideas for Kohlrabi:</strong></div>
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<em>Minnesota's Bounty</em></div>
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Kohlrabi Slaw: Shred several medium kohlrabi bulbs, and place them in a colander for several minutes to drain. Shred a small carrot and 1 small onion into a bowl. Add the shredded kohlrabi, and then toss with balsamic or red wine vinegar to taste. Allow to marinate about 15 minutes before serving.</div>
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Smashed Kohlrabi Potatoes: Add 1 or 2 diced kohlrabi to a pot of peeled and cubed potatoes, and bring the water to a boil. Cook until the kohlrabi and potatoes are very tender. Drain the vegetables, and then mash them, adding butter and milk as you would for mashed potatoes.</div>
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<img height="71" src="http://2.bp.blogspot.com/-i7FJ68aogbk/UeW8A78Gt6I/AAAAAAAAAIk/QfwcfnFejk4/s400/snap+peas.jpg" style="filter: alpha(opacity=30); left: 511px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1554px; visibility: hidden;" width="96" />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-57265530475401301282013-07-10T11:48:00.001-07:002013-07-10T12:09:36.978-07:00WEEK 3, July 10th 2013 Looks like summer finally caught up with us! July is hot and dry as expected. This year we are ready for it! Bryan's brother-in-law, Jeff, brought us a big surprise over the 4th of July. They delivered the Herbal Turtle Solar Camel designed and built by Jeff's company Mid-America Solar (<a href="http://www.midamericasolar.com/">www.midamericasolar.com</a>). It is an old military trailer with a 535 gallon water tank, a solar panel, LED lights, and a pump. It is completely powered by the sun and works GREAT with our drip lines. We should be well positioned to keep your produce lush even if we see drought conditions this year. THANKS JEFF!!!<br />
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<strong>WHAT'S IN YOUR BOX THIS WEEK:</strong><br />
<strong></strong><br />
<strong><em>Garlic Scapes</em></strong><br />
<strong><em>Green Towers Romaine Lettuce</em></strong><br />
<strong><em>Lovelock Lettuce</em></strong><br />
<strong><em>Red Russian Kale</em></strong><br />
<strong><em>Pea Shoots</em></strong><br />
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This week is full of power greens! Enjoy those salads! We should have more lettuce over the next 2 weeks and then we'll likely have a break from it until we see some cooler weather in the fall. Snap peas, Kohlrabi, Green Beans and zucchini are EXTREMELY close. We have been watering them and they will be ready next week.<br />
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We have a couple large farm projects coming up so if you are interested in helping out let us know! Also, please remember to bring your boxes back each week. They are very expensive and we have a limited supply. As always, please feel free to call us with any questions. Praise and back pats are also welcome! <br />
<br />
Your farmers,<br />
<br />
Bryan and Katelyn <br />
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<strong>RECIPES WE THOUGHT YOU'D ENJOY:</strong>
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<strong>Caesar Salad</strong>
<br />
<em>A Girl and Her Pig</em>
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We had this for dinner last night and it was killer!<br />
<br />
7 whole anchovies, rinsed, soaked and filleted
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2 medium garlic cloves
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3 tablespoons Dijon mustard
1<br />
/4 cup champagne or rice wine vinegar
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1 large egg
1 cup sunflower, peanut or grapeseed oil
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a 1 oz chunk of Parmesan, very finely grated
<br />
Romaine lettuce
<br />
Croutons
<br />
a chunk of Parmesan for grating
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Sea salt
<br />
<br />
Place anchovy fillets and garlic in a small food processor and pulso to a rough paste. Add the mustard and vinegar, crack in the egg, and blend until the mixture is smooth and creamy. With the processor on, gradually drizzle in the oil in a steady stream. Finally, add the Parmesan and blend until it's all well combined. Scrape the dressing into a bowl, cover it with plastic wrap, then put it in the fridge to chill and thicken up. (It'll keep for up to 3 days.)
Dress Romaine and top with croutons and shaved Parmesan.
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<strong>Kale Chips</strong>
<br />
<a href="http://www.smittenkitchen.com/">www.smittenkitchen.com</a>
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<a href="http://smittenkitchen.com/blog/2010/03/baked-kale-chips/">http://smittenkitchen.com/blog/2010/03/baked-kale-chips/</a>
Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-78433182333289968182013-07-02T21:00:00.001-07:002013-07-02T21:00:39.218-07:00Week 2 - July 2, 2013What fantastic weather we have been having! Your produce is looking amazing and it's shaping up to be a great and bountiful season. This week our focus has been on weeding! All that rain has given them a good start on us but that's nothing new. We're hardened weeders. Gonna bust a hoe on some weeds! We will also be mulching our longer term crops in the next week or so. We held off since it was such a wet spring and are happy in that decision since we did not lose any crops to rot. We'll have a ton of great head lettuce for you over the next few weeks as well as snap peas, kohlrabi, zucchini, and green beans.<br />
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We have also been busy working on building our new garden shed... well shed is probably not the right word for it! It is going to be amazing. We have the base built and all of the walls up and are hoping to get the roof and siding on this weekend. Pics to follow soon! <br />
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<strong>WHAT'S IN YOUR BOX THIS WEEK:</strong><br />
<br />
<em><strong>Lovelock Head Lettuce</strong></em><br />
<em><strong>Spinach</strong></em><br />
<em><strong>Pea Vines</strong></em><br />
<em><strong>Radishes</strong></em><br />
<em><strong>Garlic Scapes</strong></em><br />
<em><strong>Rainbow Swiss Chard</strong></em><br />
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Some thoughts regarding your produce this week: The spinach is still beautiful but is getting big. It can be eaten raw or cooked but the larger leaves are probably more suitable as a cooking green. Garlic scapes are the tender, immature flower clusters that form on hardneck garlic plants. We need to break them off each plant so that the nutrients and energy is focused on bulb development rather than the flower. They are one of our favorite spring treats! The scapes can be used just like a clove of garlic in cooking, eaten raw in salads, sauteed or grilled. One of our favorite things to do with them is to baste with olive oil, salt and pepper and grill for 2 min on each side. Don't fear the scape! Pea shoots can also be cooked or eaten raw. They are a great addition to salads or stir fries. Take a bite and decide where they might fit into your meal!<br />
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<strong>RECIPES WE THOUGHT YOU'D ENJOY:</strong><br />
<br />
<strong>The Mrs' Swiss Chard and Feta Pie:</strong><br />
<em>Mr. Wilkinson's Vegetables</em><br />
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1/3 cup olive oil<br />
1 bunch swiss chard or spinach, washed and roughly chopped<br />
1/2 tsp nutmeg<br />
sea salt and freshly ground black pepper<br />
1 red onion, finely diced<br />
2 cups feta cheese, crumbled<br />
1 tablespoons of pine nuts<br />
4 eggs, beaten<br />
5 1/2 tablespoons butter, melted<br />
10 sheets of phyllo pastry<br />
2 tsp sesame seeds<br />
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Preheat oven to 350 degrees. <br />
Heat a large skillet over medium heat, add the olive oil, swiss chard and nutmeg. Season with salt and pepper and cook for 2-3 minutes or until wilted. You may have to do this process in two batches. Remove from heat and strain to drain the moisture. <br />
Place the onion, feta and pine nuts in a large bowl and mix well. Add the swiss chard and mix well to distribute the ingredient evenly. Add the beaten egg and stir to combine. <br />
Take a 2 quart casserole dish and brush all over with melted butter. Layer two sheets of phyllo lengthways in the pie dish and brush with the butter. Then, layer another two sheets of phyllo along the width and brush with butter. Repeat this process so you have four double layers and two sheets of phyllo remaining. <br />
Spoon the swiss chard mixture into the casserole dish and spread evenly. Fold the overhanging phyllo over the filling to enclose, alternating between sides, brushing the top of the phyllo with butter. Place the last two sheets on top, tucking in the corners for a smooth finish, brush with butter and sprinkle with the sesame seeds. Using a fork prick the top of the pie several times and bake for 50-60 minutes or until golden. Take out of the oven and leave to rest for 10 minutes before serving.<br />
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<strong>Spring Salad with Asian Dressing</strong><br />
<em>Minnesota's Bounty</em><br />
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1/4 cup rice wine vinegar<br />
1 tablespoon grated ginger<br />
1 tablespoon soy sauce<br />
1 teaspoon honey<br />
3 tablespoons sunflower or vegetable oil<br />
6 cups of torn lettuce leaves<br />
1 cup of spinach<br />
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In a small bowl whisk together first 4 ingredients, then whisk in the oil. Dress and toss the greens and serve them right away.<br />
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<strong>Radish Leaf Soup</strong><br />
<em>Forgotten Skills of Cooking</em><br />
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3 tablespoons butter<br />
5 oz potatoes, peeled and chopped<br />
3/4 cup onion, peeled and chopped<br />
salt and freshly ground black pepper<br />
3 cups of water or stock of your choice<br />
1 cup whole milk<br />
5 oz radish leaves, chopped<br />
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Melt the butter in a heavy bottomed sauce pan. 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 or the soup will lost its fresh green color. Puree in a blender. Taste and adjust seasoning.<br />
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<strong>Spring Saute</strong><br />
<em>Savoring the Seasons</em><br />
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2 cups mixed spring vegetables (radish, peas, pea vines, spinach, kale, chard, arugula, scallions, etc)<br />
2 tablespoons butter or oil<br />
2 tablespoons fresh lemon juice, balsamic vinegar or dry white wine<br />
salt and freshly ground pepper to taste<br />
Chopped fresh chives for garnish<br />
<br />
Rinse the vegetables and pat them dry and cut into uniform size, about 1 inch pieces. Heat the butter or oil in a medium skillet over medium high heat and quickly saute the vegetables for about 30 seconds to 1 minute. Squirt with lemon juice, vinegar or wine, cover and continue cooking for another 30 seconds-2 minutes, or until the vegetables are tender-crisp. Add salt and pepper to taste and serve. Garnish with chives.<br />
<br />
<br />
<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com2tag:blogger.com,1999:blog-293422150294250371.post-16563280184302911112013-06-25T19:57:00.001-07:002013-06-26T11:39:01.487-07:00WEEK 1... well worth the wait!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AGa7jECZrHo/Ucs0rXJCH7I/AAAAAAAAAHs/Kjzl35BBaCs/s1600/Herbal+Turtle+6-19-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://1.bp.blogspot.com/-AGa7jECZrHo/Ucs0rXJCH7I/AAAAAAAAAHs/Kjzl35BBaCs/s400/Herbal+Turtle+6-19-12.jpg" width="400" /></a></div>
<br />
Hey Herbal Turtle members! It's been a cold, wet spring but the produce is looking great! Fortunately we have well drained soil and have not lost any crops to root rot (knock on wood). While we are about 2 weeks past our targeted start date, we are very happy with the quantity and quality of the produce and feel that it was well worth the wait! <br />
<br />
We have a lot of new developments on the farm this season. Our new walk in cooler is up and operational. We are building a garden "shed", more of a tiny barn really :), complete with composting toilets! Don't worry... the compost from these toilets will NOT be going on the veggie fields. We also have some new crops we are experimenting with including artichokes, celery, and sweet corn.<br />
<br />
<strong>WHAT'S IN YOUR BOX THIS WEEK</strong><br />
<br />
<em><strong>Arugula - cooked or raw (spicy green)</strong></em><br />
<em><strong>Red Russian Kale - cooked or raw</strong></em><br />
<em><strong>Valentine's Day Radishes - cooked or raw</strong></em><br />
<em><strong>Garlic Scapes -raw or cooked, use just like garlic</strong></em><br />
<em><strong>Spinach - cooked or raw</strong></em><br />
<em><strong>Herb Mix: Chives, Oregano, Mint</strong></em><br />
<br />
Everything in your box this week should be stored in the fridge. The greens will keep best if they are left in the bag. You may notice some tiny holes in the kale and arugula... we can thank our little flea beetle friends for that. Since we don't use any chemicals on the farm, we sometimes have to accept minor blemishes on our produce. We promise it will still taste great and your body will appreciate all the good nutrients! We have had a lot of hard rain lately and although we have washed (and in some cases triple washed) the greens you should also give them a soak and a spin in a salad spinner when you are ready to use them. If you don't have a salad spinner we highly recommend picking one up! It will make washing greens a piece of cake. <br />
<br />
Also, we realize we used a lot of plastic in this box! We are really trying to figure out ways to reduce our plastic bag use but your greens will keep much longer in a plastic bag. As we get into some summer crops our plastic use will go down significantly. We are open to ideas if anyone has a few! <br />
<br />
We ask our shareholders to take good care of their boxes and to please return them every week. We will post a video on this blog detailing how to break down your box so that it doesn't get too torn up. Each drop site will have an area for members to return boxes so please bring your broken down box with you and exchange it each time you pick up your new box.<br />
<br />
The pick-up sites and times are:<br />
<br />
Winona - Bluff Country Coop, Noon - 8pm<br />
<br />
Trempealeau - You know what's up!<br />
<br />
La Crosse - Riverside Wellness Center, 11am-4:30pm (boxes will be placed in the hallway after 4:30pm)<br />
<br />
Rochester- People's Food Coop (formerly the good food store), 8am-9pm<br />
<br />
Some of these sites have a very long pick-up window. We've said it a few times now but please keep in mind that the longer your box sits at the pick-up site the more things will wilt. There is no refrigeration at any of the sites. <br />
<br />
Thanks again for all of your support! We are working on building a sustainable local food system and you are making it happen! We're looking forward to an AWESOME season.<br />
<br />
Your Farmer's,<br />
<br />
Bryan Crigler and Katelyn Foerster<br />
Herbal Turtle Farms<br />
<br />
RECIPES WE THOUGHT YOU WOULD ENJOY:<br />
<br />
<strong>Open Faced Grilled Cheese with Arugula:</strong><br />
<em>Minnesota's Bounty</em><br />
1 baguette, split lengthwise and lightly toasted<br />
8 oz thinly slice mild cheddar, Colby, or Manchego cheese<br />
1 small clove of garlic, crushed<br />
2 tablespoons balsamic vinegar<br />
1/4 cup olive oil<br />
1 tsp Dijon mustard<br />
2 tsp honey<br />
A few handfuls of arugula<br />
salt and freshly ground pepper<br />
<br />
Lay the cheese over the baguette and place it under the broiler until the cheese is bubbly and lightly browned, about 2-3 minutes.<br />
In a small bowl, whisk together the garlic, vinegar, oil, mustard and honey. Toss the arugula with just enough dressing to lightly coat it, and season it with salt and pepper.<br />
Top the grilled cheese with the dressed greens just before serving.<br />
<br />
<strong>Kale Salad with Cherries and Pecans</strong><br />
<strong><em>The Smitten Kitchen Cookbook</em></strong><br />
Salad:<br />
1/2 cup pecans<br />
8 oz kale<br />
4 radishes<br />
1/2 cup dried cherries <br />
2 oz of soft goat cheese, chilled<br />
<br />
Dressing:<br />
3 tbsp olive oil<br />
1 1/2 tbsp white wine vinegar<br />
1 tbsp Dijon mustard<br />
1 1/2 tsp honey<br />
salt and freshly ground black pepper<br />
<br />
Toast pecans in the oven for 5-10 minutes at 350 degrees, stirring once or twice to make sure they toast evenly. <br />
Wash your kale and let it dry on towels. Then, with a knife, remove ribs from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. <br />
Thinly slice the radishes, and add them to the bowl. Coarsely chop the pecans and cherries, and add them as well. Crumble the goat cheese over the top. Whisk dressing ingredients together in a small dish and pour over the salad. Toss until evenly coated. This salad is great to eat right away but even better after 20 minutes of tenderizing in the dressing.<br />
<br />
<strong>Radish Salad</strong><br />
<strong><em>A Girl and Her Pig</em></strong><br />
1/2 pound of radishes, topped, tailed, cut into large bite sized pieces and chilled<br />
A small handful of mint leaves<br />
Sea Salt<br />
1 1/2 oz chunk of Parmesan, cut into slices, some thick and some thin<br />
1 tbsp freshly squeezed lemon juice, or to taste<br />
1 1/2 tbsp olive oil<br />
a small handful of arugula<br />
<br />
Just before you'd like to serve the salad, combine the radishes, mint, and 2 healthy pinches of salt in a bowl. Grab a handful of the mixture at a time and smoosh the mint against the radishes for about 30 seconds. Add the cheese and go at the radishes again until some of the cheese goes creamy, some is in little chunks and some is still in larger dime sized chunks. <br />
Add the lemon juice and olive oil and toss well. Give it a taste, adjust salt if necessary. Maybe some more lemon too, but keep in mind that although you want the salad to taste acidic and bright, the lemon shouldn't dominate. Add the arugula and toss gently but thoroughly.<br />
<br />
<strong>Herb and Honey Dressing</strong><br />
<strong><em>Forgotten Skills of Cooking</em></strong><br />
3/4 cup olive oil<br />
1/4 cup cider vinegar<br />
1 tsp honey<br />
1 garlic clove, crushed<br />
2 tbsp mixed herbs e.g parsley, mint, chives, oregano, thyme<br />
salt and freshly ground pepper<br />
<br />
Put all the dressing ingredients into a screw top jar, adding salt and pepper to taste. Shake well to emulsify before use; otherwise, blend all the ingredients together in a food processor or blender for a few seconds. As a variation, you could use 4 tbsp fresh lemons juice or wine vinegar instead of the cider vinegar. <br />
<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-66033515070437951542013-06-06T12:02:00.001-07:002013-06-07T12:25:09.695-07:00CSA updateHello Herbal Turtle 2013 Shareholders! <br />
<br />
<br />
Thank you so much for your support this season. As a society we are becoming less and less connected with our food. We have entrusted our agricultural system to larger corporations who place less emphasis on health and sustainability and more and more emphasis on profits. We don’t need GMOs to feed the world. We need to RE-teach the world to feed itself. Why should we trust companies driven only by profits with our food and our health? We believe that more small farms feeding the people in their communities are part of the solution. By choosing to support a small family farm you are helping to take our food system back! Thank you! We are honored to be growing your food this year. <br />
<br />
As we’re sure you have noticed this spring has been a little hesitant to introduce us to summer! It has been a challenge and like everyone else, we are a little further behind than we would like to be at this time of year. The good news is that we have taken advantage of every window of good planting weather given to us and are pretty much caught up with our planting schedule. So far we have only suffered one casualty and would like to give honorable mention to the Bok Choy. They were good seedlings but got root-bound in the trays and as a result the majority have now bolted. They will be missed but we will have another succession later in the season. Everything else is looking great! While a cool, wet spring can pose a few challenges for planting, we would rather have the moisture in the soil going into a hot summer. This time last year we were way ahead planting but the warm, dry spring led us right into a summer drought. So while we may be a little behind, we’re still grateful for the rain! A realistic timeframe for our first box is the 3rd week of June. <br />
<br />
We will continue to publish weekly newsletters which will include farm news, box contents, and recipes for you to try. In an effort to save paper we will post the newsletters on our blog at www.herbalturtlefarms.com but not in a hardcopy form. The blog will be updated every Wednesday. If you don’t have internet access please let us know. <br />
<br />
Winona members, your pick-up site will remain at Bluff Country Coop in the produce section. We will have boxes there by Noon on Wednesdays and you can pick them up anytime between Noon and Close (8pm). Please keep in mind that the sooner you can get your box the better as things may start to wilt if left out too long. <br />
<br />
Rochester Members, your pick-up site will now be at the People’s Food Coop instead of the Farmer’s Market. The market was a great site but did pose a few challenges. The new site will give members a greater window of time to pick up boxes and will not be affected by poor weather. Boxes can be picked up on Saturdays any time between 8am and 9pm. Again, please keep in mind that the sooner you can pick up your box the better as things may start to wilt if left out too long. <br />
<br />
La Crosse Members, pick-up will be at the Riverside Corporate Wellness Office (RSCII Building, 2nd Floor - above River Rocks) Thursdays between 10:30 am and 4:00 pm. After 4pm the boxes will be placed outside the office in the hallway. We do have an alternate drop site in La Crescent so if you know that you will consistently be later than 4:00 to pick up your box let us know and we can arrange to have you go to the other site. <br />
<br />
Trempealeau Members, your drop site is still TBA. The Simota’s were hosting the site last year but Katie Simota moved to Madison :(. If anyone is interested in hosting a drop site please let us know and we can work something out. We will call all Trempealeau members and let you know where to pick up your first box.<br />
<br />
Please remember to return your boxes each week! The wax boxes are expensive so we only order what we need each year. It can cause a lot of problems if we don’t get them back each week! Your name will be listed on your box along with a color coding system that lets us know which add-ons you are supposed to get so make sure you don’t peel off the colored stickers :). <br />
<br />
If for some reason you are not able to pick up your box please let us know ahead of time and we can make other arrangements. Any boxes left over at the pick-up sites will most likely be taken and eaten by employees of the pick-up sites! We cannot guarantee that your box will be there if you forget to pick it up. Again, please call us if you will not be able to pick up your box for any reason and we will try to make other arrangements. <br />
<br />
If there are any issues or you have any questions please contact us directly. The businesses that allow us to use their space for pick-up have no other involvement with our farm and will not be able to help you. We love hearing from our members so feel free to reach out! <br />
<br />
Thanks again for choosing to be a part of our farm! If you would like to volunteer to help with a project on the farm or just come and see where your food is grown please let us know. We would love to have you out! Looking forward to a GREAT season! Our contact info is listed below for your records…<br />
<br />
<br />
<br />
Your Farmers,<br />
<br />
Bryan and Katelyn<br />
<br />
Herbal Turtle Farms<br />
<br />
<br />
Bryan Crigler<br />
<br />
507.450.5877<br />
<br />
bryan@herbalturtlefarms.com <br />
<br />
<br />
Katelyn Foerster<br />
<br />
507.313.5085<br />
<br />
kate@herbalturtlefarms.com <br />
<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-62765468112983938682013-05-08T07:21:00.003-07:002013-05-08T07:21:43.524-07:00Early May Farm Update!I think we can safely say that it's Spring now! It has been an especially long winter (in case you didn't notice) and there are good and bad things that come out of that. On the bright side, there is plenty of moisture in the ground to get the season started. Last year we were planting very early but the ground was fairly dry and we ended up dealing with a drought pretty early on. This year we had a lot of late precipitation but it also has delayed planting a bit. <br />
<br />
We finally were able to get some things in the ground yesterday and as long as it doesn't rain today we should be able to get quite a bit more planted. Our seedlings are strong and healthy and those crops should be on time as long as we can get them in the ground in the next week. The only crops we are concerned about being later than planned are the very early direct seed crops such as our snap peas, carrots and radishes. We will still have them (don't worry!) but they may be a week or two later than we planned so the first few boxes may have a lot of greens in them. We are anticipating that our first box will be the second week of June. We will let everyone know for sure as soon as we get more plants in the ground and have a better idea of this years timeline. <br />
<br />
We will also be EXTREMELY BUSY over the next few weeks as long as the weather cooperates. On top of planting, this is also the time of year when we are inoculating shiitake mushroom logs. We are shooting for around 1000 logs this year. We had a good start last weekend and got 275 done. We generally try to inoculate logs when the weather doesn't allow for planting in the fields. If anyone would like to help with field plantings or shiitake inoculation please let us know. We could really use the extra help this spring! <br />
<br />
Thanks to everyone who has signed up so far this season! We are really looking forward to this season despite the late start and are excited about some of the new things we have in the works. We still have a few spots left so those of you who would still like to sign up let us know soon! <br />
<br />
Your Farmers,<br />
<br />
Bryan and Katelyn<br />
Herbal Turtle Farms<br />
Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-21683824736014615362013-04-12T17:40:00.000-07:002013-04-12T17:41:15.401-07:00Hello Herbal Turtle Share Holders (and future Share Holders)! <br />
<br />
<br />
Thank you all so much for your support last year, we would not be able to do what we do without you. We are working towards building a more sustainable local foods model based on community support, responsible land stewardship, good health, and great tasting produce. By choosing to be a part of farms like ours you are making that happen! Thank you! <br />
<br />
There are some changes on the farm that we are really excited about this year. We installed a new walk-in cooler last fall! This will allow us to store produce more efficiently and get things out of the field all at once so we can keep the successions moving. It will also be a great place to take a break on a HOT summer day! We are also working on some new irrigation ideas and now have a tiller attachment for the tractor, both of which will free up a lot of time for other projects. <br />
<br />
Thanks to those of you who completed our end of season survey last year… We don’t grow vegetables for wholesale markets, we primarily grow for our CSA members. Because of this, we take your opinions very seriously and have made changes to our planting schedule and garden plan based on your feedback. <br />
<br />
We hope you will join us again this season. We have included a sign-up form for you to complete and return. We will be limiting the CSA to 60 members this season so please let us know right away if you would like to continue participating. We really count on our members to commit during this time of year. It allows us to pay for big cost such as seed orders, potting mix and equipment purchases during a time of year when we don’t typically have much income coming in from the farm. <br />
<br />
As always, please feel free to give us a call or send us an email (or even a letter!) if you have any questions or would just like to say hello… we always love to hear from you.<br />
<br />
<br />
<br />
Kindest regards,<br />
<br />
<br />
<br />
Bryan Crigler & Katelyn Foerster<br />
<br />
Herbal Turtle Farms <br />
<br />
507.450.5877<br />
<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-3489900031068571192012-11-19T08:12:00.000-08:002012-11-19T08:13:28.168-08:00How to use Dried Mushrooms...This winter we will be selling dehydrated mushrooms at the Winona Winter Farmer's Market. Using dried mushrooms is easy and they make a great addition to winter meals such as soups and croc pot goodies! Often times the flavor of the mushroom intensifies when dried and if stored properly they will last years. The best way we have found to store dried mushrooms is in a sealed glass jar out of direct sunlight. <br />
<br />
If you are using our dried mushrooms in soups or the croc pot there is no need to re-hydrate prior to tossing them in. If you are planning to fry, bake, etc. here is the best way we have found to re-hydrate. Keep in mind that some mushrooms, such as shiitake, will re-hydrate better than others.<br />
<br />
Measure out the amount of mushrooms that you need (1 oz of dried shiitake comes back to around 1/2 lb). Put them in a bowl with warm water. We often fill the bowl almost to the brim and then place a saucer on top of the bowl so that the mushrooms stay completely submerged. Set the whole thing aside for 15-20 minutes. Check on the shrooms and if they feel like they've softened up strain them with a slotted spoon or strainer. You will want to keep in mind that they will have quite a bit of water content when cooking. Use them like you would a fresh mushroom. The by-product of re-hydrating your mushrooms is a bowl of nutrient and flavor rich water that can be added to soup stocks, rice, etc. Experiment and enjoy!Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com1tag:blogger.com,1999:blog-293422150294250371.post-46093313180672556972012-10-23T20:04:00.000-07:002012-10-23T20:36:03.545-07:00Thanks for a great season! Box 19 (and 20) Oct. 23rd 2012<br />
Thanks for being a part of our farm this year! Your support is a crucial piece of our operation. We are in our 3rd year of CSA and this was our biggest membership yet. Making the jump from 25-40 members was a little nerve-racking at first, especially given the extreme weather conditions this summer! We definitely learned a lot this year and are excited to implement a few new changes for next season. <br />
<br />
We were able to upgrade to a walk-in cooler this fall which will save a ton of time every day (though we’ve gotten pretty good at refrigerator tetris) and will also allow us to harvest storage crops all at once which will free up planting space for other crops sooner. <br />
<br />
We will definitely be investing in a better irrigation system next spring. We had one of the worst droughts in a while this year and a lot of our crops suffered because of it. I don’t think we had a decent looking beet all year! The irrigation system will help immensely with our root crops such as onions, carrots, beets, turnips, radishes, etc. These are key crops for us as they store well and are generally things that our membership really enjoys. Having irrigation will also allow us to ensure that we are including a good variety of produce in the boxes each week. When we are faced with tough weather conditions and we end up losing crops it really affects the variety of vegetables that we are able to include in the CSA.<br />
<br />
It was a challenging year on the farm but we learned some excellent lessons! Thanks for sticking with us through the good and the bad (hopefully there is more of an emphasis on the good). The CSA model is designed that way. That’s what makes a CSA different. It’s not a replacement for the grocery store or the farmer’s market. It’s a model that allows you to basically become part of a farm. You have an intimate relationship with your farmers. You are supporting a local farm. You are reestablishing a relationship with your food that many people have lost these days. You are able to enjoy the bounty of a great harvest… but you are also assuming a risk. The risk that a crop will fail, or hail will destroy the tomatoes, or a late frost will kill the apple blossoms, or a cow will break into the garden and eat all the kale! Many things can go wrong in the daily life of a farmer and many of these are beyond our control. But for us, the joys far outweigh the woes. We love growing your food but we also understand that the CSA model doesn’t work for everyone. <br />
<br />
Thanks again for allowing us to be your farmers! We look forward to continuing to develop our relationship with you… <br />
<br />
<br />
Your Farmers,<br />
<br />
<br />
Bryan Crigler and Katelyn Foerster<br />
Herbal Turtle Farms<br />
<br />
<br />
<strong>WHAT'S IN YOUR BOX THIS WEEK:</strong><br />
<br />
Herbal Turtle Horseradish Sauce<br />
Shiitake Mushrooms<br />
Cabbage<br />
Pumpkin or Squash<br />
Onion<br />
Garlic<br />
Broccoli<br />
<br />
<strong>BONUS BOX:</strong><br />
<br />
Squash or Pumpkin<br />
Bok Choy<br />
Oyster Mushrooms<br />
Watermelon Radish<br />
Onion<br />
Cabbage<br />
<br />
<strong>RECIPES WE THOUGHT: YOU'D ENJOY</strong><br />
<br />
Here are a few pumpkin recipes from one of our members... Thanks Lizzy Haywood!<br />
<br />
I made these cookies and they are awesome:<br />
<br />
<br />
<a href="http://www.rawmazing.com/raw-pumpkin-spice-cookies/">http://www.rawmazing.com/raw-pumpkin-spice-cookies/</a> <br />
<br />
And then I got inspired by this recipe:<br />
<br />
<a href="http://nouveauraw.com/raw-recipies/fruit-leathers/154-pumpkin-bliss-fruit-leather-gourmet-edition/">http://nouveauraw.com/raw-recipies/fruit-leathers/154-pumpkin-bliss-fruit-leather-gourmet-edition/</a> <br />
<br />
....but I modified it thus:<br />
<br />
2 c shredded apples (soft ones that aren't as good for munching)<br />
2 ripe bananas<br />
1 c pumpkin puree (cooked, but you could do raw if you want)<br />
1 T real maple syrup <br />
2 t. pumpkin pie spice from the co-op<br />
1/4 t. salt<br />
1/2 c craisins<br />
1/2 c pecans<br />
<br />
<br />
Make sure to coat your dehydrator or cookie sheet with an oil spray (like organic coconut or canola oil) otherwise these will stick like crazy.<br />
<br />
flip the leather once while it is drying.<br />
<br />
Frozen fruit leather is yummy, and also if you tear it into bits it makes a good topping for salads!<br />
<br />
<strong>Braised White Cabbage with Thyme:</strong><br />
<a href="http://www.jamieoliver.com/recipes/pork-recipes/braised-white-cabbage-with-bacon-thy">http://www.jamieoliver.com/recipes/pork-recipes/braised-white-cabbage-with-bacon-thy</a><br />
<br />
<strong>Shiitake Mushroom Pizza:</strong><br />
<a href="http://www.marthastewart.com/256514/shiitake-mushroom-pizza">http://www.marthastewart.com/256514/shiitake-mushroom-pizza</a><br />
<br />
<br />
<br />
<br />
<br />
<br />Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-61416296226478594632012-10-17T11:24:00.005-07:002012-10-17T11:24:54.374-07:00BOX 18 - Oct. 17th, 2012Next week is our last CSA box! Thanks so much for choosing to be a part of our farm this year. Your decision to be more involved with one the MOST important things in your life... your food... is key in helping to build and maintain a sustainable, healthy food system that generations to follow will benefit from. THANK YOU! <br />
<br />
In case you did not have a chance to read our previous blog post... You are the reason we grow vegetables and raise chickens and have dirty
fingernails for 6 months out of the year. Your feedback is very important to us
and we base most of our farm decisions on member preferences. We have created
an online survey that we hope you will take a few minutes to complete. Here is
the link: <a href="http://www.surveymonkey.com/s/ZL632BX"><span style="color: #cc3300;">www.surveymonkey.com/s/ZL632BX</span></a>.
Thanks for your input!<br />
<br />
<strong>WHAT'S IN YOUR BOX THIS WEEK:</strong><br />
<strong></strong><br />
<strong><em>Spinach</em></strong><br />
<strong><em>Broccoli</em></strong><br />
<strong><em>Pie Pumpkin</em></strong><br />
<strong><em>Carrots</em></strong><br />
<strong><em>Watermelon Radishes</em></strong><br />
<strong><em>Shiitake Mushrooms</em></strong><br />
<strong><em></em></strong><br />
Please let us know by Monday if you would like the extra box we mentioned in our post last week! You can email us at <a href="mailto:info@herbalturtlefarms.com">info@herbalturtlefarms.com</a> or call 507.450.5877 (Bryan) or 507.313.5085 (Katelyn) and let us know.<br />
<br />
<strong>RECIPES WE THOUGHT YOU WOULD ENJOY:</strong><br />
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<strong>Please check back later!</strong>Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0tag:blogger.com,1999:blog-293422150294250371.post-78720805139054639432012-10-15T20:51:00.002-07:002012-10-15T20:51:58.802-07:002012 CSA SurveyOur CSA membership is the lifeblood of our farm! You are the reason we grow vegetables and raise chickens and have dirty fingernails for 6 months out of the year. Your feedback is very important to us and we base most of our farm decisions on member preferences. We have created an online survey that we hope you will take a few minutes to complete. Here is the link: <a href="http://www.surveymonkey.com/s/ZL632BX">www.surveymonkey.com/s/ZL632BX</a>. Thanks for your input!<div>
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Your Farmers,</div>
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Bryan and Katelyn</div>
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Herbal Turtle Farms </div>
Herbal Turtle Farmshttp://www.blogger.com/profile/01254389697056220611noreply@blogger.com0