September 24, 2019 | Volume 10 | Week 16/B
Summer CSA Week 16/B

Week 16/B Share:
(** see note, below )
Radish: Beauty Heart

EOW will also receive:
[Broccoli OR other ]

Dear Members of Turtle Creek Gardens,

As we move into Fall, here are some opportunities to engage with the farm before Winter sets in :

Help wanted : Hemp harvest: Volunteers are needed to help with ourhemp harvest. Harvest is dependent both on when the hemp is ripe and when the weather is right. If you are interested and have a flexible schedule, we will put your email address on a list and let you know when we project to harvest. Contact Janet:

Save the Date: Harvest Festival--Saturday, October 19: Beginning around 4:00 pm, join your fellow CSA members and the farm crew for a casual gathering focused on eating and hanging out around the campfire together. Bring a dish to share along with food and beverages provided by TCG. All are welcome. More details will follow in a future newsletter.

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 .
Henry and YaYa:
My Joy, My Respite, My Peace
by Janet Gamble
Friday evening is our family night. Sam, Sadie, Baby Beau (sometimes my son Seth tags along, too) come in tow with Henry. Henry and I have a ritual when he visits. I tie up loose ends and for the next four to five hours this boy has most of my undivided attention while I sneak in hugs and coos with Baby Beau.

Henry grunts like a pig and says “yum-yums” so I know he’s ready to feed the pigs. He gets his tractor, his John Deere all-terrain vehicle equipped with a bed for hauling things like rocks, apples, pears, and the expired milk, bread, and dairy products we get from Good Harvest Market to feed our pigs. He’s developed a pattern now and prefers milk and bread. He loads his bed and we take the yum-yums to the pigs. He’s still a bit reticent when it comes to pouring the milk into the troughs, so both milk and jug end up in the trough. It’s rather intimidating at feeding time with pigs as they are VERY eager to eat and it freaks Henry out a little. So, I assist in that and leave the bread-tossing to him—although, he reserves a loaf for himself to suffice his love for carbs.
Next, he wishes to take me for a ride on his tractor in which the only way I fit is to put my legs over the windshield and rest my feet on the hood. The tractor can only travel at about 2½ miles per hour and when I’m taking a ride, about 1½ miles per hour. He doesn’t seem to mind the slowdown but rather is amused by this enlarged figure that is seemingly bigger than his vehicle, much like the clown mobiles in the circus. We laugh and laugh as if on a ride at the carnival. He takes me through the fields, stopping to pick a tomato or pepper (he already can differentiate between a store-bought cucumber and one from the farm, which he prefers) and I get out and push when we get stuck.
Periodically, he does want me to do the touring so we hop on the golf cart and I navigate. The golf cart is electric and is silent as it rides through the field and only goes about 15 miles per hour, enough to feel the wind in our hair when we go full speed. When he really wants a “free” ride, he points to the road and we go as fast as we can down our sleepy road for a smooth fast ride up to the neighbors to see the “moos”.

Fridays have become my joy… my respite… my peace. I am planting the seeds of hope and beauty and community in the minds of my grandchild so that someday he can also imagine a better world. 
4 Ways to Use Beauty Heart Radishes
Beauty Heart Radishes (aka Watermelon Radish) may be eaten raw or cooked, peeled or unpeeled. With their peels left on, they have slightly more of a radishy tang.
  1. Substitute for other types of radish in any recipe.
  2. They make a colorful addition to a crudités platter: Cut into julienne strips or slice into half-moons.
  3. Add to roasted root vegetable medley.
  4. Replace all or part of the grated carrot in any coleslaw recipe.
Radish Salad with Cinnamon Vinaigrette
3 oranges seedless, peeled and thinly-sliced or 3 clementines, peeled and sectioned
3 small Beauty Heart radishes, thinly sliced
3 oz torn spinach leaves
⅛ c. almonds, sliced, lightly toasted
¼ c. olive oil (fruity, if possible)
Juice from 1 fresh-squeezed lemon
2 T. orange juice, fresh-squeezed
1 t. sugar, granulated
½ t. Chinese Cassia Cinnamon (or regular cinnamon)
¼ t. cumin, ground
⅛ t. Aleppo pepper flakes (or use regular red pepper flakes)
⅛ t. coarse salt or sea salt

Prepare Cinnamon Vinaigrette: In a small bowl, blend together olive oil, lemon juice, orange juice, sugar, cinnamon, cumin, pepper flakes, and salt; mix well. Set aside until ready to serve; time allows flavors to blend.

In a large bowl, combine orange slices, radish slices, and spinach leaves. Just before serving, toss salad with just enough Cinnamon Vinaigrette to lightly coat salad, taste
and additional vinaigrette, if desired. Sprinkle with sliced almonds.

Yield: 2-3 servings
Recipe adapted from
Carrot, Tomato, & Spinach Quinoa Pilaf
2 t. olive oil
½ onion, chopped
1 c. quinoa
2 c. water
2 t. chicken-flavored bouillon granules
1 t. ground black pepper
1 t. dried thyme
1 carrot, chopped
1 tomato, chopped
1 cup coarsely-chopped spinach

Heat olive oil in a saucepan over medium heat; add onion, cook and stir until translucent, about 5 minutes. Lower heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.

Stir in carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off heat, add tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

Yield: 4 servings
Recipe adapted from:
Chicken with Lime, Cilantro & Vegetables
2 medium onions
2 T. olive oil
3 cloves garlic, minced 
1 T. freshly grated ginger
1 medium potato, peeled and cubed
1 medium carrot, peeled and cubed
1 t. salt
2 t. curry powder
1½ c. shredded cooked chicken
1 sweet or bell pepper, coarsely chopped
2 medium tomatoes, roughly chopped 
1 lime
2 T. finely chopped cilantro
Lots of freshly ground black pepper
Rice or other grain for serving, optional

Peel onions and cut one into a dice, cut the other into eights and separate the layers.
Heat oil on medium heat for about 1 minute and add diced onion, garlic and ginger and stir well cooking for 5 to 7 minutes until onion softens and begins to turn pale golden.

Add potato and carrot and mix well. Stir in curry powder and mix well. Cover and cook for about 5 minutes until vegetables are fairly soft. Stir in shredded chicken and mix well.
Add bell pepper and mix well. Cook, stirring frequently for about 2 minutes, until pepper softens a little. Add tomato and cook until it just begins to release its juices.

Add ½ cup water and cook for 5 minutes. Add second onion and cook until translucent.
Cut lime in half and squeeze lime juice over the mixture in the pot. Season with black pepper, to taste. Serve over rice, if desired, top with fresh cilantro.

Yield: 4-6 servings
Recipe adapted from:
Lentil & Beet Soup
1 c. du Puy (French) green lentils 
2 t. cumin seeds
2 t. caraway seeds
About 3 T. olive oil
2 ribs celery with leafy tops, chopped
2 medium leeks, whites and light greens, cleaned and chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
3 large cloves garlic, chopped
2 bay leaves
Salt and pepper
1 quart vegetable stock
3 to 4 medium red beets (with leafy tops, if possible), scrubbed; greens stemmed and thinly sliced
½ LB kale, stemmed and thinly shredded
A handful fresh dill, chopped
Radishes, cut into matchsticks or thinly sliced, to serve

Soak lentils for a minimum of 1 hour or up to overnight.

In a small skillet, toast the cumin and caraway seeds over medium heat until fragrant; grind together in a spice mill.

Heat Dutch oven or soup pot over medium to medium-high heat with olive oil. Add celery, leeks, parsley stems, garlic and bay leaves, and season with salt, pepper and ground spices. Stir to combine then let vegetables sweat 3-5 minutes.

Rinse and drain lentils, and add to the pot along with stock plus about 2 cups of water. Bring soup to a boil, reduce heat and keep at a low, rolling boil for 20 minutes.

Meanwhile, shred beets into matchsticks or grate them on a box grater or mandolin.

Add beets to soup along with beet greens and kale, simmer 15-20 minutes longer. Stir in dill and parsley. Adjust salt and pepper to taste.

Serve in shallow bowls topped with radishes.

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