September 17, 2019 | Volume 10 | Week 15/A
Summer CSA Week 15/A

Week 15/A Share:
(** see note, below )
Onions: yellow & red 

EOW will also receive:
Dear Members of Turtle Creek Gardens,

We're on the cusp of Fall, and just three weeks remain for the Summer CSA after our September 19th deliveries. This week, savor the first of the season's carrots along with some of the last warm-weather crops.

Reserve Pork and Beef Now:
Place your deposit on FarmMatch for meat raised on our farm:

It's a beautiful time of year to visit the farm and our bricks-and-mortar Farm Store. Hours, below.

On-Farm 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 .
Being Human
by Janet Gamble

Have you ever just needed everything to stop because the demands are bigger than you can bear? I have, in which I navigate that feeling often. I keep extremely focused so much that the opposite can occur: somehow the tasks can be forgotten as I slip into the now, only to suddenly realize that I forgot an appointment or conference call. I wonder if being in the now makes me spacey, forgetful, and ungrounded. I guess that’s the balanced state one needs to achieve: of being present but grounded. And there I go again, literally lying on the ground to find my inner peace.

I’m not always sure how healthy it is to feel so overwhelmed as frequently as I do, but I’ve accepted that it is the nature of vegetable farming. Like I often say, “Vegetable farming is farming on steroids.” I’m sure everyone processes similar life pressures in their own ways and finds the tools to keep them on task and functioning—hopefully with the end goal of purpose, success, and satisfaction. I do feel satisfied for this work and certainly fulfilling a purpose that feels greater than myself. 
So, I find my inner resilience through the wake of the storms and the frequent climatic shifts I have no control over, but which challenge me to pull myself up and find the perfect inspiration to remind me why it’s all worth it. The thousands of monarchs in the hay fields, the bounty of squash harvested today, the first dug carrots of the season, another amazing September day. So grateful.
Friends Share
Thanks to Marisa J., a chef who frequents TCG's booth at the Shorewoood Farmer's Market, for sharing photos and recipe sketches of two dishes she made using produce from our farm:

"I made the veggie dish to compliment the Egyptian rice dish: [below]

For Stir-Fried Shallot-Mushroom-Kale , [shown in photo] I used:
2 C peeled and sliced shallots
2 C sliced mushrooms
1 C chopped kale
1 C diced tomatoes
1 T oil
Salt and pepper to taste

For Koshari (Egyptian rice, but India also has this dish) I used:
2 C cooked rice
2 C cooked Lentils
2 C cooked garbanzo beans
1-2 T oil
2 tsp chopped ginger
1 tsp whole cumins, coarsely ground
Salt to taste
1-2 tsp lemon juice 
Carrot & Kale Salad with Hempseeds
1 LB carrots, peeled and thinly julienned
2 c. thinly sliced kale (2 oz)
2 T. fresh lemon juice
1 t. honey
1½ t. Dijon mustard
¼ c. extra-virgin olive oil
Kosher salt and freshly ground pepper
2 T. hempseeds

Combine carrots and kale in a large bowl. 

In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. 

Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to individual serving dishes, sprinkle with hempseeds, and serve.

Yield: 4 servings
Recipe adapted from
Creole Stuffed Tomatoes
3 or 4 large tomatoes
¼ t. salt
1 c. cooked long grain rice
¼ LB sliced bacon, cooked and crumbled
⅓ c. shredded cheddar cheese
¼ c. finely chopped shallot
2 T. minced fresh parsley
1 small egg, beaten
¼ t. pepper
½ LB cooked small shrimp
2 T. dry bread crumbs
1 T. butter, melted

Preheat oven to 350°F. Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain.

In a large bowl, combine rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 8"x 8" baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Bake, uncovered for 30 minutes or until heated through.
Yield: 2-4 servings

Recipe adapted from:
Braised Carrots & Peppers With Lime
¾ LB carrots
1 T. fresh lime juice
1 t. freshly grated lime zest
1 t. light brown sugar
2 T. extra-virgin olive oil, divided
1 T. unsalted butter, divided
Kosher salt
4 oz red or yellow bell pepper (about 1 small, cored and seeded), cut lengthwise into ½" strips
4 oz red onion (about 1 small), cut into ½" wide strips
1 piece fresh ginger, 2" × ¾" cut into thin matchsticks (scant ¼ c.)
½ small fresh jalapeño, cored but not seeded, cut crosswise into slices about ¼" thick
⅓ c. plus 2 T. chicken broth
¼ c. loosely packed chopped fresh parsley

Cut carrots in half crosswise and then cut thicker end in half lengthwise to get pieces of about the same width, no more than ¾"(length can vary). In a small bowl, combine lime juice and zest and brown sugar; set aside. 

Heat 1 T. of the olive oil and 2 t. of the butter in a 10-inch straight-sided sauté pan over medium-high heat. When milk solids in butter are just beginning to turn a nutty brown, add carrots and ¼ t. salt. Toss well and arrange the carrots in one layer. Cook without stirring until bottoms are nicely browned, 3 to 4 min. Toss and turn over, and cook for another 2 min. to lightly brown another side. Use tongs to transfer carrots to a plate. 

Heat remaining 1 T. olive oil in same pan. Add bell pepper, red onion, and a pinch of salt; sauté until browned, 3 to 5 min. Add ginger and jalapeño, toss, and sauté for another 1 min. Return carrots to pan, stir, and pour in chicken broth. Immediately cover pan and simmer until liquid is almost completely reduced, about 2 min.

Uncover pan, remove from heat, and add lime juice mixture, remaining 1 t. butter, and parsley. Toss to combine well, scraping any browned bits from the bottom of the pan with a heatproof spatula or a wooden spoon. Serve immediately.

Yield: 3-4 servings
Recipe adapted from:
Eggplant & Chicken Stew, Persian-style
1 medium red onion, finely chopped
2 T. canola oil, divided 
1 large or 2 small eggplants, sliced ¾" thick
1 medium zucchini, sliced ¾" thick
2 chicken breasts, scored about ¼" deep all over with a sharp knife
1 T. butter 
½ t. turmeric
½ t. smoked paprika (optional)
¼ t. ground cumin
⅛ t. cinnamon
⅛ t. black pepper
Small pinch of cardamom
Salt to taste
1 small tomato, chopped
½ c. tomato juice or boiling water

Heat 1 tablespoon oil in a non-stick coated frying pan over medium heat and sauté onions until golden brown. Remove with a slotted spoon and set aside. Add remaining oil to pan and fry eggplant and zucchini slices until golden brown on both sides. Remove from pan and set aside.

Melt butter in the same pan over medium heat and fry chicken breasts on both sides until golden. Remove from pan and set aside.

Return sautéed onions to pan and add all spices. Cook for a minute or two until spices become fragrant. Pour tomato juice or boiling water over and bring to a boil.

Arrange chicken breasts and fried vegetables in the pan, scatter tomatoes on top. Lower heat and cover pan. Braise gently until chicken is cooked through, vegetables are soft and sauce has thickened a little, about thirty minutes, basting chicken occasionally with pan juices. Add more liquid if necessary.

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