October 1, 2019 | Volume 10 | Week 17/A
Summer CSA Week 17/A

Week 17/A Share:
(** see note, below )
Beans
Brussels Sprouts
Celery
Leeks
*Lettuce: Fusion
Peppers
**Potatoes: yellow
Squash: spaghetti 
Tomatoes

EOW will also receive:
Cabbage: Napa OR Green 
Carrots
Garlic
Squash: acorn 

Dear Members of Turtle Creek Gardens,

This is the final week of our Summer CSA for EOW Group A. Full Share and Group B EOW will receive one more delivery, Week 18/B, on October 10th.

Fall CSA Delivery Dates: all members continuing with a Fall subscription will receive boxes at their chosen location:
  • October 24
  • November 7
  • November 21
The Online Farm Store will open in conjunction with these delivery dates.

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.

*Lettuce this week: "Fusion" is a cross between Romaine and green-leaf lettuces.

**Potatoes are organically grown by our partner farm, LOTFOTL in Delavan

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 .
Fall, Food, And Community
by Janet Gamble

As one season comes to a close, another opens to capture the remnants of fall and the “keepers” of winter. Seasonal eating permeates this coming barren time in the form of roots and winter squash, or more broadly, “storage crops”.

I’ve noticed over the course of time that one naturally begins to experience eating patterns that trigger our need to eat certain foods. Instead of craving sugar and technologically-created modern day foods, something more primal awakens deep within to what is a natural craving for foods that represent seasonal eating. I think our bodies need this seasonal food to provide us with the minerals and vitamins, fats, cleansing properties, calories, and general nutrition to keep us functioning mentally, physically and yes, even spiritually.

My appetite increases as we move towards winter in what I believe to be the “fattening up“ period. I desire to eat every meal and have hot cooked meals in particular, in what represents “comfort food” to me. Some of us have engaged in preserving foods for the winter in what represents “nesting”-- busily stockpiling the larder as winter closes in.
We hope that you can come to our harvest festival in celebration of our annual harvest and the community that centers around this farm.

CSA is a three-legged model. The first leg is the production of the healthiest foods within a regenerative agricultural system. This system is “farming for the future”, in which we restore the land. Many farmers are working with degraded soils. We are creating fertility for future generations, leaving the soil better than we inherited it. This creates a huge cost. Our efforts to restore and regenerate are often costs that don't get immediate returns.

The second leg is economic. Farms need to be sustainable not only environmentally, but also fiscally, as solvent businesses that can support the work of the farmers and cost of operation. Small farms are up against Big Agricultural models because our society still only values food as cheap commodities. Those of us who farm in this regenerative way have a much bigger value system that has yet to be captured fully.
The third leg is community. The community represents our members, who have a symbiotic relationship with the farm. The farmers support the nutritional needs of the members and the members support the farm economically. CSA farms educate the members to see the big picture and nurture the relationship that provides a menu of benefits, such as:
  • Transparency/integrity in the market place: you know where and who is growing your food and how it is grown (one of the more important points, with the onslaught of GMOs, confinement operations, irradiation, and the list goes on…) Every year there are more and more regulations set in motion that can and will affect small farms. I believe that collectively we are a powerful voice in a democratic system.
  • Bio-diversity: small farms offer places of diversity to support the interrelationship of organisms in the soil and above. The greatest threat-at-hand is the endangered pollinators that we depend on for many of our foods.
  • Solidarity: we come together with a common goal. The farm is a place of refuge and celebration. We can bring children to the farm to experience nature and nurture a connection to food. As a community, we come together in celebration and thanks for the annual harvest. 

These are only a few benefits, but the list is endless and offers many doors for entry.
Honey Mustard Brussels Sprouts Salad
If you can't get your family members to warm up to cooked Brussels sprouts, they make take to eating them raw, as in this recipe from whatsinthepan.com,
shared by CSA member Samantha P.
Thanks, Sam!

Ingredients:
12 oz Brussels sprouts
½ c. dried cranberries (chopped)
⅓ c. pecans (chopped)

Honey Mustard Vinaigrette:
2 T. red wine vinegar
2 T. Dijon mustard
¼ t. sea salt
⅛ t. black pepper
½ t. garlic powder
¼ t. onion powder
1 T. honey
⅓ c. olive oil (5-6 T.)

Method:
Brussels Sprout Preparation: Cut off ends of sprouts and any browning outer leaves. Shred in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.

Honey Mustard Vinaigrette: In a small bowl, combine vinegar and Dijon mustard, season with salt and pepper; add garlic and onion powders. Whisk everything together.
Whisk in honey. Slowly drizzle in olive oil while whisking. Continue whisking until oil is well incorporated, about 1 minute. Mixture should look thick and creamy, with oil completely mixed in.

Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.

Yield: 4 servings
Spaghetti Squash with Leeks & Mushrooms
Ingredients:
2 T. extra virgin olive oil divided
1 large spaghetti squash, about 2½ LB
8 oz mixed mushrooms (oyster, cremini, shiitake) sliced into 1" pieces
2 T. unsalted butter
2 large leeks white and pale green parts only, sliced thinly into half moons (about 1½ c.)
2 cloves garlic, minced
⅓ c. dry white wine
¼ c. grated Parmesan cheese, plus extra for garnish
½ t. lemon zest
1 t. fresh thyme, minced
Kosher salt and pepper

Method:
Preheat oven to 400°F and oil a sheet tray. Trim ends from squash and cut in half lengthwise. Scoop out seeds and pulp and discard. Drizzle with one tablespoon olive oil and place cut side down on the tray. Roast for about 30 mins or until squash is tender and can be easily pierced with a knife. Cool slightly and use a fork to shred the squash into spaghetti strands. Set aside.

On a separate oiled sheet tray, toss mushrooms with remaining olive oil and sprinkle with kosher salt. Roast for about 15 mins or until mushrooms are browned and a little crispy.

While squash and mushrooms are roasting, heat butter in a large saute pan until melted.
Add leeks and cook over medium/high heat until golden and tender. Add garlic and saute for 2 more mins. Add wine and cook for 2 mins. Add squash, Parmesan cheese, lemon zest and thyme and toss together. Season to taste with kosher salt and pepper.

To serve, top spaghetti squash with the roasted mushrooms and a sprinkle of Parmesan cheese.

Yield: 4 servings
Recipe adapted from: whatshouldimakefor.com
Aloo Green Beans
Ingredients:
8 oz green beans, chopped into small pieces
2 medium potatoes [ aloo], sliced
1 onion, finely chopped
1½ T. vegetable oil
¼ t. cumin seeds
¼ t. mustard seeds
5 curry leaves (may substitute zest of ½ lime)
¼ t. red chili powder
¼ t. turmeric powder
¼ t. garam masala
⅛ t. dried mango powder [ amchur] (may substitute 1 t. lemon or lime juice)
Salt, to taste
Cilantro leaves, chopped, for garnishing

Method:
In large saucepan heat, oil to medium hot. Add cumin and mustard seeds, cook and stir until they crackle. Add chopped onion and curry leaves. Saute till onion becomes translucent, about 2 minutes.

Add red chili powder, turmeric powder and dried mango powder, combine well. Cook 1-2 minutes. Add sliced potatoes, stir until well-coated with the onion-spice mixture. Cover pan and cook on medium heat till potatoes are slightly tender but not completely cooked, about 2-3 minutes.

Add chopped green beans and salt to taste; stir to combine. Cover and cook till vegetables are tender. Sprinkle garam masala powder over vegetables and stir to combine.

Garnish with chopped coriander leaves. Serve immediately with naan or roti.

Yield: 2 servings
Recipe adapted from: cookwithmanali.com
Ground Beef & Pepper Skillet
Ingredients:
1 LB ground beef
½ c. uncooked rice--white or brown
2 c. diced fresh tomatoes
1 (8 oz.) can tomato sauce
1 c. beef broth or water
2 medium sweet peppers, any color, seeded and chopped
1 small onion, chopped
2 T. packed brown sugar
1 t. Italian seasoning
1 t. salt
½ t. ground black pepper
½ t. minced garlic 1 clove
1 c. shredded Italian cheese blend

Method:
In a large skillet over medium-high heat, break up beef with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain excess fat.

Add rice to cooked beef. Stir fry until rice is golden brown (2-3 minutes.) Add remaining ingredients, except cheese. Stir well. Bring to a boil. Reduce to a simmer and cover skillet.
Cook, stirring occasionally, until liquid is absorbed and rice is tender. (20-25 minutes for white rice and 40-45 minutes for brown rice)

Top with cheese. Cover skillet and let stand for 5 minutes to melt cheese.

Yield: 4 servings
Recipe adapted from thewholesomedish.com
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager: farmmanager@turtlecreekgardenscsa.com
Christi Ehler, Newsletter Editor: newsletter@turtlecreekgardenscsa.com