September 22, 2020 | Volume 11 | Week 16/B
CSA Week 16/B

Happy First Day of Fall! It's also the week of our Annual Harvest Festival, this coming Saturday September 26th, and we hope to see you there. Eating begins at 4:30 pm, music at 6:30 pm. All are welcome. See COVID-related details about the event here.

Your Harvest Festival RSVP helps us plan:

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

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

Week 16/B
Pack List

EOW will also receive:
Peppers: mixed colors

Pack list is subject to change due to harvest and weather conditions
Sweetening the Harvest
by Janet Gamble

I’ve always marveled at the magnificence of the fall sky and the light it induces in the landscape. It’s a work of art in play, each and every day, whether in cloud formations, sunrises or sunsets, or the infrequent display of northern lights—the aurora borealis—dancing and pulsating across the night sky. It’s hypnotic and sometimes dangerously distracting to take in the colors of the trees against the brilliant blue of the sky or the textures and colors of autumn in the landscape. I want to jump right into it and become it.

I recall one fall day a few years ago as I was driving to the CSA pickup sites, I ventured in and out of rain showers, dark clouds, and sun streams in the cloud breaks. I saw three rainbows at different times and knew there were more that I couldn’t see, because I didn’t have the capability of looking all around. It makes driving for deliveries all that much more worthwhile. As worthwhile as fending off the coming cold weather while harvesting what are, in my opinion, the best-tasting vegetables of the season.
Gardening has multiple seasons—spring, summer, and fall—and each season brings subtle or radical changes in flavor and variety of crops grown. A spring-planted broccoli or cauliflower (crucifer family, brassica genus) may not have the sweetness that a fall-planted brassica may have because the fruits or flowers are not ripening at the time of frost or cold weather. Cold temperatures, specifically frosts or light freezes, actually enhance the flavors of root crops and brassicas to the point that eating a raw vegetable is quite pleasant or minimal cooking is needed.

Summer crops such as cucumbers, tomatoes, peppers, and melons need the sun and warmth to heighten the sugar content of their fruits. The sugar content of a vegetable is often referred to as the Brix. This is measured by using a refractor which tells you how much sugar is in the harvestable part of the plant. Viticulturists use this method of measurement to dictate when to harvest grapes. The brix factor is the indicator of the potential the grape will have on the quality of the fermentation process and the outcome of the wine.

Another fall weather phenomenon is the light and its effect on color. As the sun moves closer to the horizon, the colors become more brilliant. This is due not only to the angle of the sunlight but also to the temperatures enhancing the reds and purples. Plants can only absorb the red and purple colors of the spectrum. All other colors we see are a reflection of color.

To prolong the season, we will put row cover over some of the tenderer or younger species, such as germinating arugula and cilantro, to stimulate growth or protect them from frost; row covers also protect celery from frost damage so it can size-up for a late harvest.

We will continue to harvest crops in the field until freezing temperatures kill them off. But overall, the cooler temperatures of Fall mean we can still look forward to some of the best tasting vegetables of the season.  
Beet Salad with Apple & Walnuts
1 beet
1 carrot
1 apple
1 c. chopped parsley
½ c. coarsely chopped walnuts
Chives, optional for garnish

½ c. olive oil
1 T. apple cider vinegar
1 lemon, juiced and zested
1 T. brown sugar, honey, or maple syrup 

Wash and peel beets and carrots; core the apple. Using a box grater, shred beets, apple, and carrots into a bowl. Mix together with a pinch of salt.

In separate bowl, whisk together oil, lemon juice, vinegar, and sweetener of choice. Season to taste with salt and pepper.

Toss dressing with shredded vegetables; combine well. Refrigerate at least one hour. (NOTE: the longer it sits, the more flavorful the salad gets. Let sit overnight if you can.)

Just before serving, mix in nuts, parsley, and lemon zest. Garnish with chives if desired.

Servings: 4
Recipe adapted from:
Sautéed Cabbage with Tomatoes
2 T. unsalted butter
1 small green cabbage, halved, cored, and cut lengthwise into ½" wedges
½ c. water
Coarse salt and ground pepper
2 c. chopped fresh tomatoes
2 T. red-wine vinegar 
¼ c. roughly chopped fresh parsley

In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. 

Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. 

Season to taste with salt and pepper and top with parsley.

Servings: 4
Recipe adapted from:
Kale Soup
1 T. olive oil
½ yellow onion, finely chopped
2 large or 4 small stalks celery, finely chopped
1 leek, cleaned and thinly sliced (white and pale green parts only)
3 cloves garlic, minced
2 t. fresh thyme, chopped (¾ t. dried)
½ t. red pepper flakes (optional)
Kosher salt, freshly ground black pepper
4 c. broth
2 c. water
2 (15½ oz) cans cannellini beans, drained and rinsed
Juice of 1 lemon
1 large bunch kale, removed from stems and torn into medium pieces
Freshly grated Parmesan, for serving

Heat oil in a large pot over medium. Add onion, celery, and leek; cook until slightly soft, 6 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Season with salt and pepper.

Add broth, water, and beans; bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice and kale. Cook until wilted, 3 minutes.

Garnish with Parmesan for serving.

Servings: 6
Recipe adapted from:
Sheet Pan Chicken with Peppers & Potatoes
¼ c. extra-virgin olive oil
¼ c. red wine vinegar
1 t. paprika
2 cloves garlic, minced
kosher salt and cracked black pepper
1½ LB boneless skinless chicken thighs
1 LB potatoes, halved if small, quartered if larger
2 bell peppers (any color), sliced
1 red onion, sliced
1 lemon sliced
8 oz feta, crumbled
⅓ c. Kalamata olives, pitted

For Dill Sauce:
½ c. Greek yogurt
2 T. lemon juice
1 t. fresh dill (¼-½ t. dried)
kosher salt and fresh cracked black pepper

Preheat oven to 425°F. Line a sheet pan with aluminum foil or parchment paper.

In a large mixing bowl whisk together olive oil, vinegar, Greek seasoning, paprika, garlic, and a big pinch each of salt and pepper. Add chicken thighs to bowl and toss to coat generously. Leaving the marinade in the bowl, use tongs to transfer to lined sheet pan, spacing chicken evenly.

Add potatoes, bell peppers, and onions to bowl and toss with remaining marinade. Transfer vegetables to sheet pan with tongs, arranging everything in an even single layer around the chicken. Add lemon slices. Roast for 25 minutes.

Remove from oven and top each piece of chicken with feta cheese, scatter olives on the sheet tray. Roast for an additional 5 minutes or until chicken is cooked through (165º F) and potatoes are golden brown.

For the sauce, whisk lemon juice, yogurt, and dill in a small bowl. Add salt and pepper to taste. Pass sauce at the table for spooning over meat and vegetables.

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