September 8, 2020 | Volume 11 | Week 14/B
CSA Week 14/B

It's Harvest Festival time again! So save the date: Saturday, September 26th and join us on the farm for communal food-sharing, music, and a roaring bonfire. Chili and soft drinks will be provided by TCG; BYOB and a lawn chair. Eating begins at 4:30 pm, music at 6:30 pm. All are welcome.

Summer's not over yet, but it sure feels like soup weather at the moment, so our recipes this week are trending away from salads and toward fare that warms your insides.

NOTE: The tomatoes you're receiving in your box, a variety named "Pony", are a dense cooking-type tomato.

Friday: 9am-2pm
Saturday: 9am-12pm
By appointment for pre-orders and pickups

Week 14/B
Pack List
Tomatoes: "Pony"

EOW will also receive:

Possible addition for everyone:

Pack list is subject to change due to harvest and weather conditions
The Brilliance of Patterns
by Janet Gamble

There’s something evocative to me about patterns--whether in nature or human created. What is it about the repetition of the corn rows and the graceful curves of contours, or the way the light variegates the cattail leaves, making them dance as I drive down the road; the skeletal structure of the hay mow or the fractal geometry of romanesco? I find myself washed in the beauty, captivated in the moment.
Fall light as it casts shadows on the oak trees I pass frequently makes them suddenly seem different. The angle of the sun changes the landscape and I am projected into a new world. Like a child discovering for the first time a common panorama transformed.

It’s a moment in time and space revealed, glimpses of the spiritual touching my heart and I’m filled with grace.
Ground Beef & Vegetables Skillet
1 LB lean ground beef
1 T. oil
1 large onion
2 cloves garlic
1 LB potatoes
1 LB green beans, fresh or frozen
1 T. Worcestershire sauce
salt and pepper to taste
Hot sauce, for serving, optional

Heat oil in skillet. When hot, crumble in ground beef. Salt and pepper lightly and cook without stirring until meat browns a bit.

While meat cooks, chop onion and garlic. Add to skillet and stir in. Peel or scrub potatoes, cut in half lengthwise. Put potatoes cut side down and slice thinly.

Trim and snap beans into 2" lengths, if using fresh and add to skillet. (If frozen, just add to skillet along with potatoes.) Mix Worcestershire sauce with ½ c. water, stir into skillet ingredients, and cover.

Reduce heat to medium-low and cook until potatoes and beans are tender, about 15 - 20 minutes. Adjust seasonings and serve.

Servings: 4
Recipe adapted from:
Roasted Radishes, Peppers, & Garlic
4-6 sweet or bell peppers, any color
8-9 radishes
5 cloves garlic
sea salt
olive oil

Preheat oven to 425°F. Trim tops and tiny root off radishes and scrub well. Leave small radishes whole, halve or quarter larger ones. Toss with a little olive oil and sea salt and place on a large rimmed baking sheet. Roast 10 minutes.

Meanwhile, wash and cut peppers into large bite-sized pieces. Peel garlic and cut any large cloves in half or thirds. Toss all olive oil and a bit of sea salt.

After radishes have pre-roasted for 10 minutes, flip them over, add peppers and garlic to the same baking sheet in a single layer. Roast all together for another 30-35 minutes, until all vegetables are tender and beginning to caramelize.

Serve immediately while warm, or make a day ahead and refrigerate for use in adding to a quiche or fritatta.

Servings: 4-6
Recipe adapted from:
Glazed Carrots & Shallots
12 oz carrots (about 4), peeled and trimmed  
4 oz. shallots (about 2 or 3 medium), ends trimmed, peeled, and cut in half or in quarters if large
About ½-1 c. chicken broth
1 T. unsalted butter
1 t. kosher salt; more as needed
½ t. granulated sugar
½ t. chopped fresh thyme

Cut carrots in half lengthwise. Holding knife at a sharp angle, cut each half into ¼" thick slices to make half-moons. Place carrots and shallots in a 8"-10" sauce pan and add enough broth to come halfway up the sides of the vegetables. 

Add butter, salt, and sugar and bring to a boil over high heat. Cover pan with the lid slightly askew, reduce heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 8 to 10 min.

Uncover, add thyme, and continue to boil until liquid evaporates. Continue to cook carrots and shallots over medium-high heat, stirring occasionally, until they begin to caramelize and turn golden brown, 3 to 4 min.
Taste and add a pinch more salt, if necessary, and serve.

Servings: 2-3
Recipe adapted from:
Roasted Tomato & Pepper Soup

2 LB plum tomatoes, halved lengthwise
2 medium sweet yellow or red peppers, quartered and seeded
2 medium onions, finely chopped
2 T. olive oil
3 garlic cloves, minced
2 t. ground cumin
1 t. ground coriander
4 c. (32 oz) chicken broth
3 slices day-old French bread (1" thick), crusts removed and cubed
1 T. balsamic vinegar
¼ t. salt
¼ t. pepper
Shaved Parmesan cheese

Place tomatoes and peppers, cut side down, in a 15" x 10" rimmed baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened.

Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers.

In a large saucepan, saute onions in oil until tender. Add garlic, cumin and coriander; saute 1 minute longer. Add broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Stir in bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.

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