October 8, 2019 | Volume 10 | Week 18/B
Summer CSA Week 18/B

Week 18/B Share:
(** see note, below )
Squash: Acorn

EOW will also receive:
Squash: Spaghetti

Dear Members of Turtle Creek Gardens,

This is the final week of our Summer CSA for everyone: Full Share and Group B EOW receive final delivery on October 10th.

Important dates:
Fall CSA Deliveries:
  • October 24
  • November 7
  • November 21

Harvest Festival--Saturday, October 19, 4:00pm: Bring a dish to pass and a lawn chair for sitting around the fire. See Janet's note, below, for additional details.

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

On-Farm Store Hours:  
Thursdays (only on CSA pick up days) : 4-6pm
Fridays: 9am-3pm
Saturday 9am-Noon
** NOTE: Pack list is subject to change due to weather or harvest conditions .
The State of the National Organic Program (NOP)
by Janet Gamble

I’m not sure if most consumers are aware of the dilution of the USDA Organic Program standards. There has been a continuous shift toward allowances that have farmers and leaders in the movement concerned that fundamental and foundational principles are being compromised as big business and big ag take hold of the organic marketplace. For instance, the allowance of CAFOs (Confinement Animal Facility Operations), hydroponics, fraudulent imported grains, blocked animal welfare regulations—all to flood our markets.

Here are some definitions of organic agriculture: 
  •  IFOAM (International Federation of Agriculture Movements): “Organic Agriculture is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic Agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved."

  • Wikipedia: "An integrated farming system that strives for sustainability, the enhancement of soil fertility and biological diversity whilst, with rare exceptions, prohibiting synthetic pesticides, antibiotics, synthetic fertilizers, genetically modified organisms, and growth hormones.”

  • USDA National Library: “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.”

So in reviewing these definitions (and there are more with similar language) how do we justify monocultures, growing plants indoors in artificial environments without soil, and allowing synthetic inputs?
As a result of the onslaught of these additions to the NOP, a movement has been taking place with farmers, leaders in the organic movement, and other Industry leaders to have a standard that reflects the foundation of organic agriculture. It’s called the Real Organic Project.

The Real Organic Project (ROP):
  • Uniting the organic community to reclaim organic integrity.
  • Creating an organic label to identify soil-grown and pasture-raised organic products.
  • “Just ask Campaign”:
  1. Is this Produce Hydroponic? Hydroponic production differs substantially from the dense nutrition a plant receives when grown in a complex, healthy soil.
  2. Are your Meat, Milk, Eggs from a CAFO? Ask your grocers if their certified organic meat, milk, and eggs are produced on farms that raise animals in confinement or on pasture. Are the cows primarily eating grass or grains?

Real Organic is:
  • Soil Fertility
  • Animals on Pasture
  • Continuous Improvement
  • Biodiversity
  • Community

Our goal is transparency, education, and our intent is transformational.
Last week we had our free inspection with ROP and earned our “free seal” as a participating farm. We are still required to be USDA certified organic, but we now have an additional seal as an organic farm compliant with the ROP principles.

For more information please go to www.realorganicproject.org

And for the sake of our future, continue to support real organic and biodymamic farms.

Thank all of you for your support of our farm this season and we hope to serve you in 2020!

And for those who will be receiving the Fall share, we’ll begin again in two weeks. Our FarmMatch store will be open coinciding with our CSA deliveries, our on-site farm store will continue to be open Fridays 9-3 and Saturday mornings 9-Noon.

Please help us celebrate the bountiful season at our Harvest Festival Saturday, October 19 from 4:00pm-? We’ll supply the main course and beverages, potluck, music, bonfire, and fun!
Beet & Radish Quick Pickles
3 small red beets, peeled, halved lengthwise, cut into ⅓"-thick wedges
6 red radishes, trimmed, cut into ⅓"-thick wedges
1 T. fennel seeds
¾ c. distilled white vinegar
2 T. kosher salt
1 T. sugar

Place beets and radishes in a small bowl. Toast fennel seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

Add vinegar, salt, sugar, and ½ c. water and bring to a boil, stirring until salt and sugar dissolve, about 1 minute. Pour brine over beets and radishes and let cool.

Cover and refrigerate at least 8 hours and up to one week before serving to allow flavors to develop. Keep chilled.

Yield: about 3 cups
Recipe adapted from: bonappetit.com
Stuffed Squash With Pork, Wild Rice, & Vegetables
2 small acorn squashes OR 1 medium-large butternut squash
1 T. olive oil
1 LB ground pork
3 large sage leaves, sliced into thin ribbons (or about ¼ t. dried sage)
2 medium carrots
2 medium celery stalks
1 small yellow onion
1 large clove garlic
½ c. dry white wine 
1½ c. cooked wild rice
1 bunch kale, stems removed, diced
1 Honeycrisp apple, diced
1 t. kosher salt

Preheat oven to 400° F. Slice squashes in half lengthwise, scoop out seeds. Rub flesh with olive oil. Place squash halves cut side down on an oiled baking sheet. Bake in preheated oven until slightly tender, about 30 minutes.

Meanwhile, in a large skillet, brown ground pork with sage. Coarsely chop carrots, celery, onion, and garlic and pulse in food processor until uniformly diced (or finely dice by hand.) Add vegetable mixture to skillet with pork. Stir to combine and continue cooking until vegetables are tender and pork is brown and crumbly.

Add white wine to hot pan and scrape up browned bits from pan bottom. Stir in wild rice, kale, apple, and salt. Combine well. Taste and adjust seasonings. 

Divide mixture evenly between squash cavities. (If using butternut squash, mash flesh and redistribute into seed cavity to make a lengthwise trench for the stuffing.) Use hands or back of large spoon to make a compact mound. Place in shallow baking dish and cook in preheated oven for 20-30 minutes until tops have browned and squash is fork tender.

Yield: 4 servings
Recipe adapted from: selfproclaimedfoodie.com
Creamy Cilantro-Lime Coleslaw
½ c. mayonnaise
½ c. sour cream
3 T. (or more) fresh lime juice
1½ t. finely grated lime zest
1 serrano chili, seeded, minced
2 garlic cloves, pressed
⅓ c. chopped fresh cilantro
8 c. thinly sliced green cabbage
4 green onions, minced (about ¼ c.)

Whisk mayonnaise, sour cream, 3 T. lime juice, lime zest, chili, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill at least 1 hour.

Tip: Can be made 1 day ahead. Keep chilled.
Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

Serve as a side dish or topping for fish tacos.

Yield: 6-8 servings
Recipe adapted from: epicurious.com
Maple Balsamic Potatoes & Brussels Sprouts
4 c. halved Brussels sprouts
4 c. potatoes, chopped into ¾"-1" pieces
3 T. balsamic vinegar
3 T. stone ground mustard
3 T. olive oil
1 T. maple syrup
1 T. fresh rosemary (1 t. dried)
1 T. fresh thyme (1 t. dried)
2 t. black pepper
½ t. sea salt

Preheat oven to 375º F. Line two baking sheets with parchment paper. Trim Brussels sprouts, slice in half length-wise.

In a large bowl, whisk together balsamic vinegar, mustard, oil, maple syrup, herbs, pepper, and salt. Add Brussels sprouts and potatoes. Stir until well coated.

Divide vegetable mixture evenly between pans, spreading in a single layer. Bake 40-50 minutes, stirring occasionally until vegetables are tender.

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