August 20, 2019 | Volume 10 | Week 11/A
Summer CSA Week 11/A

Week 11/A Share:
(** see note, below )
Melons and/or Watermelon
River Valley
Potatoes* OR Blueberries

EOW will also receive:

Dear Members of Turtle Creek Gardens,

Later sunrises, earlier sunsets, and cricket serenades: can you feel the season turning? Relish all the late summer favorites while they last!

*Potatoes are certified organic, grown by LOTFOTL.
** NOTE: Pack list is subject to change due to weather or harvest conditions .
Seven Things to Do With Melons

  1. Make a refreshing Watermelon Mojito
  2. Cool Melon Soup: Blend cantaloupe with orange juice, a little lime juice, a small knob of ginger (minced) and a pinch of cinnamon. Chill and serve with a dollop of low-fat sour cream or yogurt. []
  3. Try this classic Italian appetizer: Prosciutto e Melone
  4. These frozen treats make use of slightly overripe melons: Triple Melon Cream Pops
  5. Not the same old melon salad: Melon Salad with Savory Granola
  6. Bring out the flavor with salt, spice, and fat: Tomato-Watermelon Salad with Turmeric Oil
  7. Grill it: Ginger-Glazed Grilled Honeydew
Beet Fritatta with Blue Cheese
4 medium beets, a mix of red and gold
2 T. olive oil, divided
6 large eggs
¾ c. whole milk
¼ t. sea salt
½ t. black pepper
¼ c. crumbled blue cheese

Preheat oven to 400˚. Cut beets into ¼″ slices and toss with 1 T. olive oil (toss colors separately if you don't want them to bleed together). Spread out in a single layer on a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.

When beets are tender, heat 1 T. olive oil in an 8″ cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and cook for 2-3 minutes.

Layer beets into the eggs as they cook. Continue cooking for 2-3 more minutes, or until bottom begins to set.

Transfer skillet to 400˚ oven, and continue to cook until set, 8-12 minutes. Serve with extra blue cheese if desired.

Yield: 4 servings
Recipe adapted from
Stir-fried Pork, Peppers & Cilantro
¼ c. plus 2 T. olive oil, divided
1 c. finely chopped fresh cilantro leaves, divided
1 T. minced fresh ginger
4 cloves garlic, minced
1 LB pork tenderloin, thinly sliced
2 onions, thinly sliced
1 bell pepper, any color, thinly sliced
1 T. lime juice
Rice or noodles for serving

Whisk together ¼ c. olive oil, ½ c. cilantro, ginger, and garlic in a large bowl. Add pork and toss to evenly coat. Cover bowl and marinate in refrigerator overnight.

Remove pork from marinade and shake off excess. Discard used marinade. Heat 1 T. olive oil in a wok over high heat. Stir-fry pork until browned, about 10 minutes. Set pork aside.

Add remaining 1 T. oil to wok; stir in onions until slightly softened, about 3 minutes. Stir in bell pepper for 3 more minutes. Return pork to wok. Add lime juice and ½ c. cilantro. Cook and stir until cilantro has wilted, about 1 minute..

Yield: 4-6 servings

Recipe adapted from:
Balsamic Beets & Lentils
2 LB beets, peeled and diced into ½" chunks
1 medium red onion, sliced ½" thick
1 t. salt, divided
2 T. extra-virgin olive oil, divided
3 T. balsamic vinegar, divided
1 T. honey
zest and juice of one orange
¼ c. fresh herbs, chopped
1 c. small green lentils
½ t.salt
Greek yogurt for serving

Preheat oven to 400˚. Place beets and onions in a shallow baking dish and toss with 1 T. olive oil, 2 T. balsamic vinegar, honey, zest, orange juice and ½ t. salt. Roast for 45-50 minutes until beets are tender when pierced with a knife.

Meanwhile, prepare lentils. Place in a pot and cover with water, add ½ t. salt, and bring to a boil. Reduce to a simmer and cook uncovered 15-20 minutes until lentils are tender. Drain, return to pan and stir in 1 T. balsamic vinegar and 1 T. olive oil.

To serve: spoon lentils into a large bowl top with the beets add a dollop of yogurt and sprinkle with herbs

Yield: 4-6 servings
Recipe adapted from:
One-pot Mushroom Stroganoff
2 T. butter
8 oz sliced mushrooms
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 T. flour
1¾ c. beef or vegetable broth
8 oz egg noodles
1 t. Worcestershire Sauce
½ t. Dijon mustard
2 T. sour cream
Paprika for sprinkling, optional
Chopped parsley, optional

Melt butter in a large skillet over medium heat. Add mushrooms, onions, and celery and cook, stirring occasionally for 5-6 minutes until soft. Add garlic and cook, stirring constantly for 1 minute.

Sprinkle flour over mushroom mixture and stir constantly for 2 minutes. Slowly stir in beef broth until mixture is smooth.

Add noodles to pan, turn heat to low and simmer for 8-10 minutes, stirring twice during cooking, until noodles are cooked through. Remove pan from heat and stir in Worcestershire sauce, mustard, and sour cream. Serve immediately. Garnish with paprika and parsley if desired.

Yield: 2 servings
Recipe adapted from
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager:
Christi Ehler, Newsletter Editor: