BOX 13 - Sept 12th, 2012

Our summer harvests are coming to an end and we are starting to see some beautiful fall crops coming in!  The tomatoes, summer squash, cucumbers and eggplant are all starting to die back so we may not see much more from them this season.  Yesterday we harvested our first winter squash crop of the year and they are beautiful!  All of our fall successions are still looking great and we have a lot more great produce on the way...

WHAT'S IN YOUR BOX THIS WEEK:

Sweet Peppers
Hungarian Black Hot Peppers
Broccoli
Purple Beans
Tomatoes
Cucumbers/Lemon Cucumbers
Caraflex Cabbage 
Acorn Squash or Pie Pumpkin

We will be putting one of our fields into a cover crop within the next few weeks.  Hard to believe that fall is upon us!  It's been quite a weather roller coaster this season. 

Your Farmers,

Bryan, Katelyn and Ayden
Herbal Turtle Farms

RECIPES WE THOUGHT YOU'D ENJOY:

Caraflex Cabbage Slaw:
http://mixedgreensblog.com/2010/07/04/seasons-eatings/basic-recipes-on-the-local-table/conehead-cabbage/

Thai Red Curry with Winter Squash:
http://www.eatliverun.com/thai-red-curry-with-kabocha-squash/

Tuna Salad with Lemon Cucumber:
http://seattlebonvivant.typepad.com/seattle_bon_vivant/2004/08/albacore_tuna_s.html

BOX 12 - Sept. 5th, 2012

We are lovin the bounty of beautiful tomatoes on the vines!  Sometimes they love you back as you can see from this awesome picture Katelyn took the other day!   In other news... We got the walk-in built!  MANY thanks to our very good friends and family members who made it possible!  Though we were growing fond of playing cooler tetris every day... we won't miss it much!  Now we just need to get the electrical run and we will be in business

WHAT'S IN YOUR BOX THIS WEEK:

Purple Beans
Baby Swiss Chard
Broccoli
Tomatoes
Garlic
Sweet Peppers
Hot Hungarian Black Peppers
Cucumbers/Lemon Cucumbers
Basil

We were happy to get the rain yesterday and don't seem to have any serious hail damage on the crops.  Still have canning tomatoes if anyone is interested... not sure how much longer we will have them available.  Also, please remember to bring your boxes back each week! 

Your Farmers,

Bryan, Katelyn, and Ayden
Herbal Turtle Farms

RECIPES WE THOUGHT YOU'D ENJOY:

Cherry Tomato Couscous:
http://www.101cookbooks.com/archives/cherry-tomato-couscous-recipe.html

Spaghetti with Tomato and Basil:
http://www.thevanillabeanblog.com/2011/09/spaghetti-with-tomato-and-basil.html

Broccoli Basil Mac and Cheese:
http://www.101cookbooks.com/archives/broccolibasil-mac-and-cheese-recipe.html

Lemony Green Beans:
http://www.jamieoliver.com/recipes/vegetarian-recipes/lemony-green-beans

BOX 11 - August 29th, 2012

We now have a walk-in cooler!!! Well... to be fair, it's sitting in pieces on a pallet but we have it!  We will be attempting to put it up this weekend.  If any of you happen to be electricians and would like to donate some time to help us wire it up we won't stop you :). 

We harvested the first of our fall successions this week.  Spinach, which you will receive in  your box, and a few pie pumpkins!  We washed the spinach once already but were hesitant to wash it again because we didn't want it to bruise.  We would recommend washing it once more!

We are still harvesting a TON of tomatoes and have been busy putting some up for the winter but our chickens have really been LOVING the leftovers.  There isn't a seed left when they are done. 

WHAT'S IN YOUR BOX THIS WEEK:

Spinach

Cucumbers

Heirloom Tomatoes

Sweet Peppers

Hot Peppers

Broccoli

Summer Squash

Eggplant

Basil




RECIPES WE THOUGH YOU WOULD ENJOY:

Roasted Eggplant Spread:
http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe/index.html

Fresh Basil Herb Dip:
http://www.farmgirlfare.com/2012/08/recipe-big-bite-of-fresh-basil-herb-dip.html#more
This is a blog that we really like to read.  She has tons of great ideas for gardening and recipes!

Marinated Cucumber Tomato Salad:
2 cucumbers, peeled and sliced into rounds
4 large tomatoes, sliced into rounds
1/2 cup thinly sliced red onion
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
salt and pepper
1 tablespoon slivered fresh basil strips
1 tablespoon chopped parsley

Arrange cucumbers, tomatoes and onions in a shallow serving dish.  Mix oil, vinegar, and sugar in a small bowl and pour over the vegetables.  Season well with salt and pepper.  Cover and let marinate for at least one hour and up to 4 hours.  Sprinkle with herbs just before serving (the leftover marinade makes a good dressing for salad greens).  Makes 6-8 servings.





















   

BOX 10 - August 22, 2012

Box 10 means we are officially half way through our CSA season!  We hope you have been enjoying your produce so far.  We have lots of great stuff to come... Honey, pumpkins, winter squashes, soybeans, spinach, watermelon radishes, peas, Herbal Turtle's world famous horseradish sauce and more!  I don't think we'll have much for apples this year :(.  The extra mild winter/early spring caused the trees to start flowering early and when the last frost hit I think we lost quite a few blossoms.

WHAT'S IN YOUR BOX THIS WEEK:

Broccoli
Swiss Chard
Cucumbers (Lemon or Slicer)
Baby Beets (Detroit Red and Chiogga)
Sweet Peppers (Green or Purple Beauty)
Hot Peppers (Hungarian Black) 
Tomatoes
Zucchini
Basil

Tuesday's are great days for helpers at the farm so if you are interested in getting your hands in the dirt let us know!

Also, if you would like to buy some tomatoes for canning let us know and we have plenty of canning tomatoes that we will give you wholesale pricing on. 

Your Farmers,

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

RECIPES WE THOUGHT YOU'D ENJOY:

Caprese Salad
http://thepioneerwoman.com/cooking/2011/06/caprese-salad/

Roasted Broccoli
http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Purple Velvet Torte
http://www.elanaspantry.com/purple-velvet-torte/

BOX 9 - August 15th, 2012

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

WHAT'S IN YOUR BOX THIS WEEK?

Famosa Savoy Cabbage

Dragon's Tongue Beans

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

Tomatoes (Multiple varieties, see previous post for details)

Red Onions

Summer Squash/Zucchini

Broccoli

Black Hungarian Hot Peppers

Sweet Bell Peppers

Garlic


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

Your Farmers,

Bryan, Katelyn, Ayden and James
Herbal Turtle Farms

 RECIPES WE THOUGHT YOU WOULD ENJOY:

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

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

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

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

BOX 8 - August 8th, 2012

TOMATOES!!!!!!!  We have been harvesting some really beautiful and flavorful tomatoes this last week.  We planted 5 different varieties (4 of them are heirlooms) this season and all are doing very well.  We have included a picture and description of each variety below.  We will be giving out plenty over the next few boxes but please let us know if you are interested in purchasing more and we will sell them to you at our wholesale rate. 

The rainfall has been a blessing and we are very pleased with the germination rate of our fall successions.  We should have plenty of spinich, radishes, carrots, and beets among other tasty treats to come. 

WHAT'S IN YOUR BOX THIS WEEK:

Tomatoes

Zucchini

Black Hungarian Hot Peppers

Dragon's Tongue Beans (yes, they are supposed to be flat!)

Scallions

Genovese Basil

Listada di Gandia Eggplant (Winona, Trempealeau)

Famosa Savoy Cabbage (La Crosse, Rochester)

We will be hosting a mushroom inoculation workshop again this summer.  Those of you who are interested in learning how to grow your own mushrooms please let us know as we are giving CSA members a discounted rate.  We will post details on this blog as well as on facebook and twitter soon.

Also, don't forget that we are always looking for volunteers!  If you would like to come out for a half day or even a few hours let us know and we will schedule something.

Thanks for your continued support!

Your Farmers,

Bryan, Katelyn, Ayden, Katie and James

 

Organic Brandywine Tomato - HEIRLOOM Big and beautiful! This classic variety was one of the first to bring recognition to the heirloom label. Known for its perfect balance of sugars and flavor. Dark pinkish-red flesh is smooth and juicy, so make sure to have a napkin handy! Fruits are very large, weighing 1 lb or more.

Organic Copia Tomato - A great tomato for farmers’ markets and a must-have for selective tomato growers. Unique fine-lined stripes of golden-yellow and candy-red make this tomato amazing to look at. Large beefsteaks average 12-16 oz with sweet, juicy meat and swirling color throughout. Stabilized by Jeff Dawson from a cross between Green Zebra and Marvel Stripe and named in honor of COPIA, the American Center of Food, Wine and the Arts in Napa, CA.

Organic Red And Yellow Pear Tomato - HEIRLOOM Unique pear shape.  Plants put out high yields of perfect pear-shaped tomatoes and keep producing right up until frost.

Organic Rose de Berne Tomato - HEIRLOOM Dark rose-pink hue and well-loved heirloom flavor that is not too tart, nor too sweet. A tomato taste test topper at Phillies Bridge Farm Project in New Paltz, New York as well as in the HMS trial gardens. Round fruits are 4-8 oz with meaty flesh perfect for slicing. Soft-skinned, but not overly fragile and holds up well against cracking.

Organic Moskvich Tomato - HEIRLOOM High quality, early-season heirloom tomato that rivals the hybrids. Excellent producer of 4-6 oz red tomatoes in just 60 days. Fruits are round to slightly flattened with a deep red color and luscious, rich flavor. Great eaten fresh or for processing. Highly resistant to cracking, making it a great pick for the greenhouse too. Like all Russians, Moskovich can stand up to cool conditions.

RECIPES WE THOUGHT YOU WOULD ENJOY:

Mark's Sweet and Spicy Squash

(From Asparagus to Zucchini)

2 tablespoons olive oil

3-4 cups summer squash, cut into 3/4 inch pieces

1/2 cup diced onion

1 leek, chopped

2 Hungarian hot peppers, diced

3 tablespoons honey

salt and pepper

Heat oil in skillet; add squash, onions, leeks and peppers, and saute until tender.  Drizzle honey over vegetables.  Stir in salt and pepper to taste.  Turn off heat, cover, and let stand 3-4 minutes.  Makes 4 servings

Easy Blender Salsa

http://www.mountainmamacooks.com/2012/01/quick-and-easy-salsa/

This is Kate's sister, Molly's, go to salsa recipe.  You can substitute a pound of fresh tomatoes for the canned and add more salt. 

BOX 7 - Aug 1st 2012

Things are looking great in the garden this week!  Tomatoes and peppers are on their way.  We planted most of our late succession crops and are shaping up to be right on schedule... weather permitting!  We mentioned last week that we were featured on the show Garden Connections... here is the link to the episode:  http://youtu.be/g0jicK9ZwkQ.  Our segment starts at around 11 min, 50 sec. 

WHAT'S IN YOUR BOX THIS WEEK:

Garlic
Onion
Swiss Chard
Cilantro
New Potatoes
Summer Squash/Zucchini
Famosa Cabbage - Winona/Trempealeau
Egg Plant - La Crosse, Rochester

If you recieved eggplant this week you will get cabbage next week and vice versa.  The new potatoes are from our friends at Whitewater Gardens!

Your Farmers,

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


RECIPES WE THOUGHT YOU WOULD ENJOY:

Chickpea Sauté with Greek Yogurt
(Cook the Book)
http://www.seriouseats.com/recipes/2011/03/chickpea-saute-with-greek-yogurt-recipe.html
This recipe calls for a lot of swiss chard.  We made it last night using a similar amount to the one in your box and it turned out great!

BOX 6 - July 25th, 2012

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

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

WHAT'S IN YOUR BOX THIS WEEK:

Garlic

Onion

Red Norland Potatoes

Sweet Corn

Cilantro

Beets

Salad Greens - La Crosse, Rochester

Zucchini/Summer Squash - Winona, Trempealeau


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


Your Farmers,
 
Bryan, Katelyn, Ayden, Kate and James
 
RECIPES WE THOUGHT YOU WOULD ENJOY:
 
Cilantro Chutney (goes great with MANY things!)
(NoRecipes.com)
http://norecipes.com/blog/green-chutney-recipe-coriander-chutney/

"Drippy" Mexican Sweet Corn
(The Splendid Table)
http://www.publicradio.org/columns/splendid-table/recipes/side_sweetcorn.html
 
Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon Vinaigrette
(Serious Eats)
http://www.seriouseats.com/recipes/2012/02/serious-salads-roasted-beet-salad-with-goat-cheese-walnuts-vinaigrette.html

BOX 5 - July 18th, 2012

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

WHAT'S IN YOUR BOX THIS WEEK:

GREEN BEANS

GARLIC

SWISS CHARD

CILANTRO

SUMMER SQUASH (ZUCCHINI AND RONDE DE NICE)

BROCCOLI

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

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

Your Farmers,

Bryan, Katelyn, Ayden, Kate and James
Herbal Turtle Farms
507.450.5877

RECIPES WE THOUGHT YOU WOULD ENJOY:

Chile Broccoli Pasta
(Vegetarian Bible)

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

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

Cilantro Lime Vinaigrette
(From Asparagus to Zucchini)

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

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

BOX 4 - July 11th, 2012

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

WHAT'S IN YOUR BOX THIS WEEK:

BROCCOLI
CAULIFLOWER
ARUGULA
SUMMER SQUASH
RED CABBAGE
GREEN BEANS
SALAD MIX - (Winona and Trempealeau)
CARROTS - (La Crosse and Rochester)

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

Your Farmers,

Bryan, Katelyn, Ayden, Katie and James

RECIPES WE THOUGHT YOU WOULD ENJOY:

Grilled Green Bean Salad with Lentil Vinaigrette
(http://www.foodandwine.com/)
2 tomatoes (about 8 ounces each), halved

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

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


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

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

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

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

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

Hot Cabbage Slaw
(From Asparagus to Zucchini)

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

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