September 29, 2020 | Volume 11 | Week 17/A
CSA Week 17/A

Week 17 brings us to the final week of our Summer CSA for EOW Group A members. Thanks for being with us this season! Group B and Full share members will receive one more box next week.

For those continuing with Fall subscriptions, note there is a one week break after Week 18.

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

Produce from our partner farms this week includes:
  • Squash: from 5th Season Co-op in Viroqua
  • Beets, Potatoes, and Onions: Amish grown

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

Week 17/A
Pack List
Onions: yellow
Peppers: Italian
Squash: Sweet Dumpling

EOW will also receive:

Pack list is subject to change due to harvest and weather conditions
The Origins of Turtle Creek
by Janet Gamble

In choosing a name for this land, I went with the geographical constructs of where we were located and its defining landscape. Furthermore, other impressions over the years have informed me of my connection to this “term” or meaning, and this I’d like to share. 

Turtle Creek flows out of Turtle Lake, south of Whitewater and close to the very attractive Ice Age Trail segments in the Kettle Moraine located halfway between Janesville and Lake Geneva. The upper portions consist of spring-fed wetlands and marshes, while the lower portions descend quickly through the Beloit metro area before finally emptying into the Rock River.  

One of the highlights of the creek is the Turtle Creek Wildlife Area, which is roughly a 10-mile stretch of undeveloped land that runs along the creek (mostly from the city of Delavan to the South O’Riley Bridge).
Turtle Creek Wildlife Area is a 1,035-acre property located in western Walworth and eastern Rock counties. The habitat consists of sedge meadow, shrub carr, hardwood forest, and small prairie remnants. The Turtle Creek Wildlife area has been most distinct to me through my travels through this area.

There are three segments of this expansive marsh that I drive through almost daily. First on Island Road just less than a mile from the farm, then Hwy P as I go about my weekly northbound route, and finally Hwy O that sometimes I take as a detour just to stay connected to the landscape and furthest eastern access point. I’ve collected prairie seed, watched egrets feed in the spring, and released many trapped coons and skunks (fully encased in rain gear for protection) with Steve in this area. 
I’ve also kept a little book of poems, Turtle Island, by Gary Snyder, who is inspired by nature and Native American philosophy. Turtle Island is a name for the Earth or for North America, used by some Indigenous and First Nations people and by some Indigenous rights activists. The name is based on a common Indigenous creation story. My daughter collected turtle statues and anything turtle in her youth. She would say it’s her spirit animal. 

The Turtle Creek logo was created and designed by my friend Ginger Goral who depicted all these meanings in our Turtle. The earth, water, and air elements make up the turtle shell. All these elements are essential in our agricultural practices and we as humans embark in the co-creative act of bringing life to this farm.
With Gratitude
My point of view of the farm has been that it is a living organism and that many of us have co-created its existence and contributed to the evolution of its path, in hopes that the many who come thereafter will also imagine its future similarly as we all have.

I would like to pay homage to Steve Tomlins, as one of us who has made his contribution to the evolution of Turtle Creek and who has imparted his love and devotion to this farm over the past 6 years.

Thank you for your service and wishing you the best in your future endeavors.
Steve bringing food for the hogs
Squash & Pear Salad
2 to 2½ pounds Sweet Dumpling or Delicata squash
2 Asian pears
Mixed salad greens
½–⅔ c. lightly-toasted nuts such as pecans or walnuts, broken into pieces

¼ c. extra virgin olive oil
¼ c. sherry wine vinegar or white balsamic vinegar
1 small shallot, finely chopped
1 t. each chopped fresh oregano and thyme plus more for topping
1 t. honey
½ t. pure vanilla extract

Heat oven to 400°F. Lightly oil a rimmed baking sheet. 
Slice squashes in half lengthwise, scoop out seeds and fibrous material. Slice each squash half into ½" thick "half moon" shapes. 
Place slices in a single layer on baking sheet. Sprinkle with oil and salt.

Bake 20–25 minutes, or until squash is soft and golden brown. Turn over once halfway through cooking. (This can be done a day or two ahead and refrigerated. Warm before plating.)

Meanwhile, prepare dressing: combine dressing ingredients and whisk or shake until emulsified. 

To serve:
Cut pears in half lengthwise and remove cores. Slice each half into ⅓" thick wedges.
Divide greens evenly between 4 salad plates or place on a platter. Arrange squash and pear slices evenly over greens. Drizzle with dressing and top with nuts.

Servings: 4
Recipe adapted from:
Sautéed Radishes with Cilantro & Bacon
4 thick-cut bacon slices, chopped
1 LB radishes, cut in half lengthwise (quartered if large)
1 T. apple cider vinegar
½ t. honey
½ t. kosher salt
¼ t. black pepper
⅓ c. packed fresh cilantro leaves

Place bacon in a large skillet; cook over medium heat, stirring occasionally, until just starting to brown, about 4 minutes.

Add radishes to skillet; cook, stirring occasionally, until radishes are tender and bacon is crispy, about 12 minutes.

Push radishes and bacon to one side of skillet using a spatula. Carefully tilt skillet to drain drippings. Discard bacon drippings, reserving 1 tablespoon drippings in skillet. Add vinegar, honey, salt, and pepper to skillet; stir until well incorporated. Stir in cilantro, and serve immediately.

Servings: 4
Recipe adapted from:
Green Bean & Squash Casserole
½ LB green beans, trimmed
1 c. cremini mushrooms, diced
1 T. and 1 t. olive oil, divided
1 T. and 1 t. butter, divided
dried thyme
salt, black pepper
2 Sweet Dumpling squash
2 onions, thinly sliced
1 T. flour
½ c. milk
½ c. cream
½ c. grated Gruyere cheese

Bring a large pot of salted water to boil. Parboil beans until water returns to a rolling boil. Drain and rinse to cool.

Sauté mushrooms in 1 T. olive oil and 1 t. butter. When mushrooms begin to shrink, add a pinch of thyme leaves and sprinkle with salt and pepper. Cook until mushrooms are nicely browned. Remove from pan, set aside.

Sauce: Add 1 T. butter to the pan, when melted add flour and whisk to combine. Continue whisking over low heat until roux begins to brown, about 4 minutes; add milk and cream. Raise heat to a simmer and whisk continuously until sauce is thick. Season with salt and pepper.

Cut squash in half lengthwise and scoop out the seeds. Cut squash in thin slices lengthwise, then chop into smaller pieces. Toss in a bowl with 1 t. olive oil and a pinch of salt.

Butter the bottom of a baking dish, cover the bottom evenly with onions.

Layer beans, mushrooms and squash in the baking dish. Pour sauce over vegetables, cover dish with foil. Bake 30 minutes, uncover and sprinkle with grated Gruyere. Bake another 15 minutes, until edges are brown.

Servings: 4
Recipe adapted from:
Italian Pepper Stew
3 T. olive oil
½ red onion, finely chopped
3-4 cloves garlic, minced
½ t. dried red pepper flakes
3 large or 5 small Italian peppers, mixed colors 
2 c. potatoes, cubed
1 t. salt
½ t. freshly ground black pepper
8 oz tomato sauce
14.5 oz canned stewed tomatoes 
4 c. vegetable stock
2 T. chopped parsley optional for garnish

In a heavy-bottomed stock pot over medium heat, warm olive oil. Add onion & sauté 4-5 minutes until beginning to brown. 

Add garlic and red pepper flakes. Sauté until garlic becomes fragrant, about 30 seconds.
Add diced peppers, potatoes, salt and pepper; sauté for 10 minutes until peppers begin to soften.

Add tomato sauce, stewed tomatoes and vegetable stock. Bring to a boil, reduce to simmer. Simmer uncovered one hour, stirring occasionally and adding more liquid if need to prevent sticking. Taste and adjust seasonings. Sprinkle with chopped parsley just before serving. 

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