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Week 10/B Share:
(**
see note, below
)
Cabbage
Chard
Cilantro
Cucumbers
Eggplant
Melons
Onions:
Ailsa Craig
Peppers:
green
Radishes
Squash:
Summer
EOW will also receive:
Beets:
red
Fennel:
bulb
Garlic
Potatoes*
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Dear Members of Turtle Creek Gardens,
Week 10 marks the turn to the second half of our summer CSA and versatile mid-season favorites continue to fill your boxes. Enjoy!
*A note about the potatoes you've been receiving in your boxes: they're
grown by one of our partner farms,
LOTFOTL and are certified organic. LOTFOTL also provided the asparagus you received earlier in the season.
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** NOTE:
Pack list is subject to change due to weather or harvest conditions
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by Janet Gamble
“Hoppies”—so Henry, my three-year-old-grandson, describes the rabbits that dwell here at the farm and, I suppose, at his house and the house of his Papa. For this is the year of rabbits, chipmunks, ground squirrels, and possibly rodents in general. The rabbits have become pet-like. They have grown accustomed to our human existence and live in close proximity to the house, barn, tree line, and other human constructs such as the greenhouse, which provides a shortcut to the orchard and currant hedgerows.
Their habits and habitat are very much about quick exit strategies, to cover. Our farmyard provides all the adequate necessities for a rabbit’s well-being
—certainly a food source. They don’t really mind us humans at all. I suppose they feel safe and unthreatened since we don’t try to shoo them away but have accepted this coexistence.
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It got me thinking about the ecosystem and how the circle of life works. So, we patiently awaited the birds of prey. Just about a couple of weeks ago, we witnessed the first raptor ever to perch upon our raptor pole, which sits directly center of the farm. For years, we’ve watched and yearned for the great birds to stand guard against the many rodents that take up residence in our root crops. As a result, it came to me as well that the “hoppies” have disappeared altogether quite suddenly.
Just the other day, I noticed the hawks must have moved on to more abundant pastures and then to my amazement, I began to hear the barn owls at night. I realized then that as the rodents retreat to the thicket to escape the hawks during the day, they must emerge at night to eat. I began to see the rabbits in the evening, crouched to the ground. They’ve become skittish. As I make my rounds, they dart in frenzy to and fro in quite a panic looking for the nearest cover. I must look under the raptor pole to see if there are any signs of owl pellets. An owl devours the whole animal and proceeds to spit up the fur and bones in a nice uniform cylindrical ball called a
pellet. We’ve found pellets on other occasions under the raptor pole so it’s safe to say there could be owls perching there at night.
Now, it must be if the cycle is true, we may begin to hear the coyotes close and see fox populations emerge. All in time though, all in time.
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Ingredients:
¼ c. plain yogurt
¼ c. mayonnaise or salad dressing
1 T. fresh lemon juice
1 T. chopped fresh chives
¼ t. salt
5 c. 1½" pieces cantaloupe or honeydew melon
2½ c. cut-up cooked chicken
1 c. red or green grapes, cut in half
1 medium cucumber, cut into strips
Lettuce leaves, for serving
Method:
Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.
Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.
Yield: 6 servings
Recipe adapted from:
bettycrocker.com
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Stir-fried Eggplant & Cabbage
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Ingredients:
Cooking oil for high heat
2 c. eggplant, cut into small cubes
1 zucchini or yellow summer squash, cut into small cubes
2 sweet peppers, chopped
4 c. coarsely chopped cabbage
1⁄2 c. peanut butter
1 T. rice wine vinegar
1 t. tamari (soy sauce)
1 T. sugar
1⁄2 t. finely minced cayenne pepper
4 cloves garlic finely minced
1 t. finely minced ginger
Rice or other cooked grain for serving
Method:
Over medium high heat in a large skillet or wok stir-fry eggplant and zucchini in about a tablespoon of oil and a shake of salt. Stir-fry about 10 minutes until vegetable chunks are softened and eggplant is browned on all sides.
In a separate bowl mix vinegar, peanut butter, tamari, sugar, pepper, garlic, and ginger; set aside.
Add cabbage and peppers to skillet and toss cooking for 3-4 more minutes. Add sauce to vegetables and lower heat continuing to stir. The sauce should thicken in 2-3 minutes. Serve with rice.
Yield: 4 servings
Recipe adapted from
driftlessorganics.com
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Ingredients:
7 c. peeled and diced potatoes
4 T. olive oil
1 lemon, juiced (about ¼ c.)
4 garlic cloves, minced
1 t. salt
½ t. pepper
¼ to ½ t. cayenne pepper (optional)
½ c. fresh cilantro, chopped
Method:
Preheat oven to 400 degrees F. Place potatoes in a large mixing bowl with olive oil, lemon juice, garlic, cayenne pepper, salt and pepper. Toss until well-coated.
Transfer potatoes to a baking sheet large enough to hold them spread out in a single layer. Roast for 40-45 minutes, turning potatoes several times for even cooking.
Remove from oven, toss potatoes with cilantro and salt and pepper to taste. Serve warm.
Yield: 6-8 servings
Recipe adapted from:
acedarspoon.com
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Fennel, Radish, & Cucumber Salad
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Ingredients:
1½ c. thinly sliced cucumber
1¼ c. thinly sliced fennel
1¼ c. thinly sliced radishes
2 T. lemon juice
2 T. extra-virgin olive oil
¼ t. ground pepper
2 T. chopped fresh dill (2 t. dried)
½ t. flaky sea salt
Method:
Toss cucumber, fennel and radishes with lemon juice and oil in a medium bowl. Season with pepper. Arrange on a serving platter and sprinkle with dill and salt.
Yield: 4 servings
Recipe adapted from
eatingwell.com
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Turtle Creek Gardens, LLC | 262-441-0520 |
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