September 15, 2020 | Volume 11 | Week 15/A
CSA Week 15/A

Hard to believe we're entering the final weeks of the Summer CSA. This is the second-to-last delivery for EOW Group A (Week 17/A is the final) Group EOW B has two more deliveries (Week 16/B and 18/B). Full shares end with Week 18/B.

Fall CSA Delivery Dates: October 22, November 5 & 19.

REMINDER: Annual Harvest Festival: Saturday, September 26th. Eating begins at 4:30 pm, music at 6:30 pm. All are welcome. See COVID-related details about the event below.

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

Week 15/A
Pack List
Peppers: mixed colors

EOW will also receive:

Pack list is subject to change due to harvest and weather conditions
Thoughts on our Harvest Festival
by Janet Gamble

Turtle Creek wishes to proceed with our Harvest Festival with the greatest of precautions necessary to ensure everyone’s safety. This event will take place outdoors except for our food line, which will be in the house.

We urge all of our guests to practice social distancing, so stay in your “pod” while eating and use 6’ distancing between others when socializing or in line for food or bathroom.

Our staff will be serving the food and monitoring the food line keeping the 6’ distancing in practice. We will have disposable utensils, cups, plates, etc. But feel free to bring your own utensils, plates, cups, etc. and beverages of choice. We will not be having a dispensary for liquids but will have some beer and bottled water.

  • Face masks are recommended while in line for food or socializing. 
  • Bathrooms will have hand sanitizers and hand washing facility. 
  • If you wish to bring some food to share, please portion food into dixie cups or cupcake papers.
  • Turtle Creek will provide chili, coleslaw, corn bread, and a desert. 
  • Please bring chairs and or blankets for sitting and eating. We only have a few larger tables for 4 or more in a group.

RSVP is very welcomed. This will help us in preparations with food and beverages. 

We hope, despite the current situation, to see you where you can get out onto the farm and open space, enjoy music, and good company. 
Curried Potato-Carrot Soup
2 T. oil
1 onion, diced
1" piece of fresh ginger root, peeled and minced
4 cloves garlic, minced
1 T. curry powder
1 t. fenugreek seeds
3 c. broth
1½ LB potatoes, peeled and diced
2 carrots, peeled and diced
1 c. milk
salt and black pepper, to taste

Heat oil in a large heavy saucepan over medium-high heat. Add onion, ginger, garlic, curry and fenugreek and sauté until onion is translucent, about 3 minutes. Add broth, potatoes and carrots. Bring to a boil, reduce heat and simmer until vegetables are completely tender, about 30 minutes.

Lightly mash the vegetables. Texture should be slightly chunky. Stir in milk, season to taste with salt and pepper. Reheat gently and serve hot.

Servings: 4
Recipe adapted from: Recipes From the Root Cellar by Andrea Chesman
Pepper & Bacon Quiche
1 unbaked pie shell (optional)
1½ c. shredded cheddar cheese
1 c. bell peppers, chopped
¾ c. crumbled cooked bacon
1 c. half-and-half
3 eggs
salt and pepper, to taste

Preheat oven to 325°F and place the pie shell in a pie pan OR grease pie plate for crustless quiche. Place chopped peppers and crumbled cooked bacon in bottom of pie pan. Cover with cheese.

In a bowl, combine eggs, half-and-half, salt and pepper. Beat eggs until smooth. Pour egg mixture over cheese layer.

Bake 45 minutes or until center is set. Let stand 5-10 minutes before slicing.

Servings: 4-6
Recipe adapted from:
Fennel, Tomato, & Feta Skillet
2 fennel bulbs
1 T. chopped fennel fronds
2 t. ground coriander 
2 T. olive oil 
1½ c. chopped fresh tomatoes  
2 T. sliced garlic 
1 T. lemon juice 
¼ t. kosher salt 

Cut fennel bulbs into 8 wedges each; sprinkle with ground coriander. 

Heat olive oil in a large ovenproof skillet over medium-high. Add fennel wedges; cook 4 minutes. Turn; stir in chopped tomatoes, sliced garlic, lemon juice, and kosher salt. 

Remove skillet from stovetop and place into oven. Bake at 375°F for 15 minutes. Sprinkle with crumbled feta and chopped fronds.

Servings: 4
Recipe adapted from:
Green Bean Salad with Cilantro

2 T. walnuts, coarsely chopped
1 garlic clove, unpeeled
1¼ c. fresh cilantro leaves and stems, tough stem ends trimmed (about 1 bunch)
¼ c. extra-virgin olive oil
2 t. freshly-squeezed lemon juice
1 green onion, sliced thin
¼ t. salt
A grind or two of black pepper
1 LB green beans, trimmed

Heat a small skillet over medium heat. Add walnuts and garlic. Cook, stirring often, for about 5 minutes or until toasted and fragrant. Transfer to a small plate to cool slightly.
Peel and chop garlic coarsely.

Place cilantro, walnuts, garlic, olive oil, lemon juice, green onion, salt and pepper in the bowl of a food processor. Process for about 1 minute, or until smooth, stopping to scrape down sides occasionally. Place cilantro sauce in a large bowl.

Fill a second large bowl halfway with ice and water. Bring 4 quarts of water to a boil. Add 1 tablespoon salt along with green beans. Cook the beans 4 minutes, drain and add them to the ice bath.

Chill beans 5 minutes. Drain and pat dry with kitchen towel. Add drained beans to cilantro sauce. Gently toss until beans are well coated with sauce. Season to taste with salt and pepper.

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