August 27, 2019 | Volume 10 | Week 12/B
Summer CSA Week 12/B

Week 12/B Share:
(** see note, below )
Pac choi: baby

EOW will also receive:

Dear Members of Turtle Creek Gardens,

It's been a long wait for fresh, juicy tomatoes this year--but they're finally here, and worth the wait, as always. One of my favorite ways to savor them is cut into thick slices, placed between two pieces of toast spread with Dijon mustard, along with a few crunchy lettuce leaves. You just can't get that flavor in winter time. Mmmm.

What's your favorite way to enjoy fresh tomatoes? Go for it!
** NOTE: Pack list is subject to change due to weather or harvest conditions .
Hemp at Turtle Creek
by Janet Gamble

A couple of years ago, we decided to take action in response to the gradual decline in our CSA membership and overall slump in market. We began to explore other high-value crops to curtail the decline in all of our markets--CSA, wholesale, and direct sales. The primary crops we explored were oil seed crops and hemp. When Wisconsin legalized Industrial hemp in 2018, we jumped on the chance to grow this pioneering crop. We dug our heels in and researched, networked, and created a vision of how this farm would interface with this revolutionary crop and industry.

There are two kinds of hemp that one can grow: industrial hemp, the fiber and grain crop that was once grown in this country during WWI and WWII, and CBD hemp, a cannabis strain bred for low THC and high CBD—one of the many cannabinoids that have health benefits.

There are pocket remnants of “feral” hemp all over the countryside in certain parts of the state where hemp was grown. There was a rope factory in Darien, WI only 10 miles away from here. So, many of the stories told by multi-generational farmers are, “My grandpa grew hemp on this farm” or “I have wild hemp on my farm from when the old-timers grew it for rope.” 

The CBD craze has led many people into thinking this is a get-rich-quick opportunity. Granted, there is money to be made but it’s like anything else when there is money to be made: you have to be in the whole supply chain or a great part of it to compete. For us, looking at a high-value crop in general, it has to be comparable to growing a high-value vegetable or otherwise reduce our costs to grow it. Hemp can be as profitable as our most profitable vegetable crops such as tomatoes. It demands some of the same growing principles as well. The harvest takes place all at one time so we need the labor force (on our scale) at harvest time and labor to prepare it for market. Most of the work in producing CBD hemp is at this stage of production. So, this can save the farm costs because we don’t need labor every day to tend it. It’s planted once, picked once, and tended periodically.
Last year, we grew our first experimental crop of industrial hemp and CBD hemp. The infrastructure for supporting the production of hemp does not exist yet and more markets need to be developed to increase the demand for it. The grain is used for hemp oil, hemp hearts, hemp meal—to name a few products. It’s very high in protein (30%) but still is not allowed as a feed stock so farmers cannot grow it for that purpose in a commercial application. The stalks are where the fiber comes from and the inner core can also be used for a myriad of products. The problem is that specialized equipment is needed to harvest and separate the marketable parts of the hemp plant. Then there needs to be industry to manufacture the goods from hemp. In time, the pieces will come together.

What appeared promising, for us, was the CBD hemp. We sold some to two processors for making CBD oil or Full Spectrum Hemp Oil. We also reserved some for selling as flower for a small niche of those who would rather make their own products or smoke or vape it. Smoking or vaping has the most effective delivery of the benefits of this plant.

My family (son-in-law, daughter, son, and their lifelong friend) started a processing business called Partnered Process. Currently, their hemp tinctures are made from our hemp. They have a fully transparent business model and profit-sharing contracts with some farms.

So our new journey began, with a winter of conversations around the kitchen table with farmers and customers sharing their survival stories of finding hope to heal and strive.
Garbanzos with Tomatoes & Peppers
2 c. dried garbanzo beans (or about 6-8 cups cooked)
1⁄2 c. extra-virgin olive oil
2 medium red bell peppers, stemmed, seeded, and chopped
1 small red chili, stemmed and finely chopped
1 large yellow onion, peeled and chopped
2 cloves garlic, crushed and peeled
3 medium tomatoes, cored and finely chopped
1 t. chopped fresh basil
1⁄2 t. chopped fresh tarragon
1⁄2 bunch fresh parsley, chopped
Salt and freshly ground black pepper

[ If starting with dried beans:] Put garbanzos in a medium bowl and add cold water to cover by 2''. Soak for at least 4 hours or overnight; drain. Place garbanzos in a medium pot, add cold water to cover by 3''. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and cook until tender, about 1½ hours. Drain and set aside.

Heat oil in a heavy medium pot over medium heat. Add bell peppers, chilis, onions, and garlic and cook, stirring often, until vegetables have softened, about 10 minutes. Add tomatoes, basil, tarragon, half the parsley, and salt and pepper to taste.

Cover, reduce heat to medium-low, and simmer for about 30 minutes. Add garbanzos and simmer until heated through, about 10 minutes. Adjust seasonings and serve hot or cold, sprinkled with remaining parsley

Yield: 6 servings
Recipe adapted from
Watermelon Vinaigrette Salad
2 c. watermelon cubed
2 c. torn lettuce or other salad greens
1 (10-oz) package feta cheese, cubed
½ medium red onion sliced

½ c. diced watermelon
¼ c. honey
1 T. apple cider vinegar
1 T. Dijon mustard
½ c. extra-virgin olive oil

Add watermelon, salad greens, cheese, and red onion to a large bowl and toss to combine. Alternately, layer on a large platter for serving.

Add watermelon pieces to blender and puree. Add honey, apple cider vinegar, and mustard. Blend on low speed until well-combined. With the lid of the blender container removed, slowly add olive oil with blender on low speed. Return lid to blender and increase speed to medium to completely blend.

Pour dressing over assembled salad and serve.

Yield: 6 servings

Recipe adapted from:
Eggplant & Country Ham Ragù
8 T. olive oil, divided
1½ LB eggplant cut into ½" dice
Kosher salt, freshly ground pepper
12 slices thin country ham or prosciutto (about 3 oz)
1 small onion, finely chopped
2 garlic cloves, finely chopped
1–2 canned chipotle chilis in adobo, finely chopped
1 T. unsweetened cocoa powder
1 T. tomato paste
½ c. canned tomato sauce
1 T. fish sauce
12 oz linguine or spaghetti
2 T. unsalted butter
1½ oz Parmesan, finely grated (about ½ c.)
3 T. finely chopped fresh parsley

Heat 3 T. oil in a large heavy pot over medium-high. Add half the eggplant, season with salt and pepper, and cook, stirring often, until browned and tender, 5–8 minutes. Transfer to a medium bowl. Repeat with 3 T. oil and remaining eggplant. Heat remaining 2 T. oil over medium in same skillet and add ham, onion, and garlic. Cook, stirring occasionally, until onion is softened and translucent, about 5 minutes.

Add chiles, cocoa powder, and tomato paste, stirring to coat. Cook, stirring frequently, until tomato paste has turned a dark brick red and cocoa powder smells toasty, about 3 minutes.

Add tomato sauce, reserved eggplant, and 1 cup water, scraping up any browned bits. Reduce heat to medium-low and cook, stirring occasionally, until sauce has thickened and flavors have melded, 25–30 minutes. Add fish sauce and season with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 2 cups pasta cooking liquid.

Add pasta to pot with sauce along with butter and 1 cup pasta cooking liquid. Bring to a simmer and cook, tossing frequently, until a thick glossy sauce forms and coats pasta, adding more cooking liquid as needed. Divide among bowls and top with Parmesan and parsley.

Do Ahead: Ragù can be made 3 days ahead. Let cool; cover and chill.

Yield: 4 servings
Recipe adapted from:
Grilled Peppers & Zucchini
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 T. butter
2 t. soy sauce

Place vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.) Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

Yield: 4 servings
Recipe adapted from
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager:
Christi Ehler, Newsletter Editor: