September 3, 2019 | Volume 10 | Week 13/A
Summer CSA Week 13/A

Week 13/A Share:
(** see note, below )
Peppers: Italian frying
Watermelon: yellow

EOW will also receive:
Pac choi

Dear Members of Turtle Creek Gardens,

Thanks to imagination, creativity, and elbow grease, an old milk house on the farm has been transformed into our new bricks-and-mortar Farm Store. Read the story below and come on out to the farm sometime during open hours. Bring a friend!
Store Hours:  
Thursdays during CSA pick up : 4-6pm
Fridays: 9am-3pm
Saturday 9am-Noon

** NOTE: Pack list is subject to change due to weather or harvest conditions .
New Farm Store at Turtle Creek
by Janet Gamble

Not to confuse everyone with the online farm store through FarmMatch, we now have a physical store right here on the farm. It’s been three seasons in the making and whew!—we are practically done but at least functional enough to open a couple days out of the week. 

It started with our old milk house and imagining it fixed up to have a produce, egg, and cheese cooler; freezers for meat; and shelving for dry goods. The floor was buckled with cracks, so the first order of business was to jackhammer the old floor out and pour a new concrete floor. Steve’s friend, Rod, did the heavy job of removing the existing floor as well as the concrete work for the new floor.
Next was painting the wooden walls, adding lighting, and updating electricity—which Steve was able to do. The carpentry work followed and that was when the talented Carl (Barb and Carl host our onsite CSA) showed up--a retired union carpenter and mandolin player who was willing to barter his expertise in return for vegetables and meat. It took Carl a full season in his spare time to do his magic. The finer details of his workmanship adorn the building inside and out, creating a quaint and inviting ambience.
Farm Store--almost ready for stocking the shelves
Carl and his handiwork
The final and last details are yet to be added as we penetrate the space and feel what is needed— pictures of the farm on the walls, a few shelves here and there, and maybe in the future a store clerk who can wait on all the customers who will come. In the meantime, we are open during times when Danielle or I are around to wait on the customers who show up. Danielle stocks the coolers each week and posts our specials and highlights on Facebook.

It’s been part of the vision since Turtle Creek was realized that we’d create such a space for customers. Customers can pre-order and pick up and go! Just email Janet your order (You can look on FarmMatch for weekly availability.)

Store Hours:  
Thursdays during CSA pick up : 4-6pm
Fridays: 9am-3pm
Saturday 9am-Noon

Hope to see you soon.
Roasted Broccoli & Fennel with Sausage
12 oz (about 3 or 4 links) good-quality pork sausage, removed from casings, cut into
¾" pieces
2 small heads of broccoli, cut into small florets
1 medium fennel bulb, trimmed, cored, and cut into ¼" thick thin slices
Kosher salt and freshly ground pepper
3 T. olive oil
2 t. whole-grain mustard
Finely grated zest of one small lemon
1 t. fresh lemon juice
1⁄2 t. Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if using spicy sausage)

Preheat oven to 425° F. Combine broccoli florets and sliced fennel in a shallow broiler-safe casserole or baking dish in a single, even layer. Season with salt and pepper.

In a small bowl, whisk together olive oil, mustard, lemon zest and juice, and Aleppo pepper. Add mixture to broccoli and fennel, toss well to coat evenly. Nestle sausage pieces among broccoli and fennel.

Roast for about 20 minutes, or until broccoli and fennel are tender and sausage is no longer pink. Toss about halfway through the cooking time to ensure even cooking.

Heat broiler, and place pan under the flame or element for a few minutes to crisp the sausage and slightly char broccoli and fennel. Taste and add more salt, pepper, or lemon juice if desired. Serve warm or at room temperature.

Yield: 4 servings
Recipe adapted from
Pepper & Wild Rice Salad
½ c. raw wild rice
1 can (14½ ounces) reduced-sodium chicken broth or vegetable broth, divided
1¼ c. water, divided
¾ c. raw long grain rice
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium zucchini, chopped
2 T. olive oil, divided
2 medium leeks, white parts only, chopped
½ t. salt
¼ t. pepper
2 T. lemon juice
Fresh parsley--for garnish

In a small saucepan, combine wild rice, 1 cup broth and ½ cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.

Meanwhile, in a large saucepan, combine long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.

In a large nonstick skillet, sauté peppers and zucchini in 1 T. oil for 3 minutes. Add leeks; sauté 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl.

Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Garnish with parsley sprigs. Serve warm or at room temperature.

Yield: 4 servings

Recipe adapted from:
Leek & Tomato Crostini with Brie
1 leek, white and light green parts only
1 T. olive oil, plus more for drizzling 
½ t. dried oregano 
1 pinch salt
ground pepper to taste 
2 slices country bread, lightly toasted
1½ oz. brie cheese, thinly sliced
1 tomato, Roma type, thinly sliced crosswise

Preheat broiler. Cut off dark green tops of leeks and thinly slice white and pale-green parts crosswise.

Heat olive oil in a skillet over medium heat. Add leeks and oregano, season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 min.

Arrange toasted bread slices on a baking sheet. Distributing the ingredients equally, layer bread slices with cheese, cooked leeks, and sliced tomatoes. Drizzle with olive oil; salt and pepper to taste.

Broil 4" from the heat until cheese has melted and tomatoes start to brown, about 5-7 min. Serve immediately.

Yield: 2 servings
Recipe adapted from:
Potato, Fennel, & Leek Gratin
1 T. unsalted butter, softened, plus extra for greasing baking dish
1 LB potatoes, peeled and sliced ⅛" thick (about 3 c.)
1¼ c. heavy cream
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
½ t. fennel seeds, lightly crushed
2 medium leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise ½" thick
¾ to 1 LB fennel bulb, trimmed, quartered, cored, and thinly sliced (about 2½ c.)
4 oz. Gruyère, grated (about 1 c.)

Position a rack in the center of the oven and preheat to 400°F. Heavily grease bottom and sides of a shallow 2-quart baking dish with butter.

Place potatoes, cream, garlic, ¾ t. salt, and ¾ t. pepper in a 4-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until potatoes are barely tender when pierced with a fork, about 8 minutes.

Meanwhile, melt 1 T. butter in a heavy-duty 12-inch skillet over medium heat. Add fennel seeds and stir just until fragrant, about 30 seconds. Add leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.

Gently mix leeks and fennel with potatoes. Transfer to prepared baking dish, spread evenly. Top with cheese, and bake until cheese is deep golden brown, cream has thickened, and potatoes are tender when pierced with a knife, 35 to 40 minutes. (If top becomes too brown before vegetables are done, cover the gratin loosely with foil.) Cool for 10 to 20 minutes before serving.

Yield: 4-6 servings
Recipe adapted from
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager:
Christi Ehler, Newsletter Editor: