(Note to Lucy: you do not need to use the recipe or can use it somewhere else) Farm Face
--Adam Turtle
Via an Edenesque lair in Summertown, Tennessee, Sue and Adam Turtle are demonstrating their mission. In their words, “stewarding our home planet” has been the bottom line since 1981, when Adam—and later Sue—dedicated their lives to the creation of the Earth Advocates Research Farm (EARF).   Since then, they have trod the long and winding garden path to better understand plant relationships and natural cycles. Adam proves his mentor Bill Mollisonâ€TMs adage “in diversity is stability.” A bonus has been a blossoming catalog of environmental knowledge available to people in Middle Tennessee or climatically similar areas. EARF has met with unique achievements:
1. A bamboo nursery which harbors some 300 species of bamboo and other “obscure but potentially useful species” 2. The Temperate Bamboo Quarterly
3. A bamboo and ethnobotanical library 4. A domestic lecture history on subjects such as permaculture, sustainability and stewardship, etc./international lectures on bamboo 5. Outreach and education at the Franklin Farmersâ€TM Market on native varieties for sale at EARFâ€TMs booth Throughout the spring farmersâ€TM market, beauties available at the EARF booth include the Korean bush cherry, the Cornelian cherry and tree peonies (food for the spirit), along with others. In the fall, fresh whole ginger, turmeric, hardy citrus fruit, quince fruit, cactus fruit, horseradish and a number of obscure herbs are offered. They also vend an unusual assortment through JL Hudson Seedsman in California ( http://www.jlhudsonseeds.net ). Kale-Feta Scones
2 1/2 cups self-rising flour (if using regular flour, add one tablespoon baking powder) 1 tablespoon sugar
1 pinch salt
1 cup chopped fresh kale, spinach or other green Some scallions/onions and some herbs like parsley, thyme or dill Thinly sliced garlic (as many cloves as you like) 1 cup crumbled feta cheese
1 1/4 cups heavy cream
Parchment paper
2 tablespoons heavy cream
Preheat oven to 450 degrees F. Stir together flour, sugar, salt and baking powder. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze five minutes. Stir in spinach and feta, scallions, herbs, etc., until combined.  Add one cup of cream, stirring just until dry ingredients are moistened. Add up to 1/4 cup more cream if needed, one tablespoon at a time. Turn dough out onto lightly floured board and gently press or pat dough into an eight-inch round.