June 18, 2018 | Volume 10 | Week 2/B
CSA Week 2/B

Week 2 Share:
(** see note, below )

EOW will also receive:

Dear Members of Turtle Creek Gardens,

Thursday, June 20th marks our second delivery of the year for Full Share members and the first CSA delivery of the year for Group B/EOW members.

*The asparagus you are receiving this week is certified organic, grown by our partner farm LOTFL.

Reminder: be sure to take the correct box for your share type. EOW boxes are marked with a bright green sticker.

The first day of summer arrives this Friday and here's hoping summer-like warm weather will not be far behind.
Happy Solstice!
Brassica crops in the field
** NOTE: Pack list is subject to change due to weather or harvest conditions .
The 5th Season
by Janet Gamble

When the CSA begins, it’s as if entering an entirely new season, the 5th Season. Winter, Spring, CSA Season, Summer, and Fall. My mind makes a shift, all daily and weekly activities shift. I suddenly become somewhat discombobulated, juggling the continuous demands of planting, harvesting, selling, bookwork, paperwork, and newsletter writing (I’m sure I’ve neglected a few things here). 

The handful of paperwork that follows me out to greet my crew each morning is complex and detail oriented. Then there’s making sure it all ends up in the proper places, in the proper hands and on the proper clip boards. The daily dictation of tasks for each part of the farm, the field and front-of-the farm (postharvest and handling) is laid out, in hopes that it can bring some semblance of order to what is quite frankly ka-ordic (orderly chaos). 

Amidst the mind-consuming task of prioritizing and assigning, there often comes a crisis that needs intervention and last-minute reassignments with a crew, bless their hearts, who look for our guidance. 
I was thinking today, in reflection after tire blow outs on two different tractors and an unexpected trip to pick up product that didn’t get on the delivery truck, how farmers are so good at crisis control. It’s so much of what we do as farmers: manage crisis and manage risk. The weather, equipment failures, employee issues, diseases, pests, customers—you name it, we are on it! Lo and behold, it all seems to work out. I thought, “I could retire and volunteer for the Red Cross or Oxfam—or whatever organization—as a first responder to disaster sites.” I could run a crew and whip the place into shape just like on the farm. That’s how I feel quite often, but I’m not sure, in reality, how it could transfer to a foreign environment. Nonetheless, I enjoyed fantasizing. I think it’s a skill that could be leveraged.

I do have to give much credit to Steve for taking much co-responsibility in seeing to these crisis moments as much as I. It certainly takes two to juggle the daily operations; and then there’s the support of all the crew who go with the punches and show up the next day to begin all over again. I have a saying that it takes “grit” to farm. You find out quite quickly who has it and who doesn’t.
What to Do with Turnips
Hakurei turnips are tender, mildly flavored roots that belong to the brassica family, along with broccoli, cabbage, and mustard greens.

Also called Japanese turnips, they can be eaten either raw or cooked. Use them as you would red radishes and substitute them in any recipe that calls for radishes or other turnip varieties.

Use the whole plant: Trim the greens and cook them separately, adding to soups or stir-fries. Some recipes use both roots and greens in the same dish, such as Ginger Soy Turnips and Turnips with Bacon & Pecans (below).

Make Quick Pickles:
Turnips With Bacon & Pecans
4 small white turnips with greens attached
1/4 c. pecan halves or pieces
3 oz. bacon
1 scallion, sliced on the bias
salt and pepper, to taste
1-2 T. balsamic vinegar
1-2 T. olive oil

Preheat oven to 350.
Remove greens from turnips. Tear leaves into medium-sized pieces and set aside.
Slice turnips as thinly (use a mandoline if you have one). Put into a bowl of iced water.
Toast pecans in pre-heated oven just until they start to brown. Remove and set aside.

In a non-stick pan, sauté bacon until crunchy. Remove from pan and set aside, reserving the fat.

Prepare a simple vinaigrette: combine vinegar with a pinch each of salt and pepper. Slowly drizzle in about 1-2 T. olive oil. Set aside.

Heat bacon fat in the same pan. Once hot, add scallion and sauté until tender. Add greens to pan, season with salt and a splash of balsamic vinegar; cook until wilted.
Remove sliced turnips from iced water bath, pat dry with a clean kitchen towel and toss with vinaigrette.

Arrange turnip slices and greens in a mound, sprinkle bacon and pecans on top. Serve immediately.

Yield: 4 servings
Recipe adapted from groupecipes.com
Cilantro-Lime Chicken with Broccoli
1.5 LB chicken breast
1 head broccoli
1-1½ LB small potatoes (may substitute turnips)

1 bunch cilantro, leaves and thinner stem portions
Juice of 1 lime (2 T.)
2 T. olive oil
2 T. mayonnaise
1 T. minced fresh garlic
1 t. black pepper
1 t. salt
1 t. chili powder
1 t. ground cumin
½ t. cayenne pepper

Optional, for serving:
Cherry tomatoes
Chopped cilantro
Ranch Dressing

Preheat oven to 375 F. Chop chicken, broccoli, and potatoes into bite-sized pieces of uniform size. Combine in a large mixing bowl.

Marinade: combine all marinade ingredients in a food processor or blender and process until fully combined. Pour marinade over the chicken mixture, toss until evenly coated.

Transfer ingredients to a shallow baking pan large enough to hold everything in a single layer. Roast 35-40 minutes, stirring once or twice for even cooking, until the chicken and potatoes are cooked through, but chicken is not overdone.

Serve warm with fresh tomatoes, chopped cilantro, and ranch dressing, if desired.

Yield: 4-6 servings
Recipe adapted from realfoodwithdana.com
Kale & Kohlrabi Salad
4 c. shredded kale
3 c. shredded kohlrabi
1 t. sea salt
1 lemon, freshly squeezed
2½ T. tahini
1 T. sesame oil
1 T. honey
1 t. prepared horseradish

Remove thick stems from kale and discard; finely shred kale leaves. Peel kohlrabi and shred with grater or food processor. Combine kale and kohlrabi in a large bowl.

Whisk together remaining ingredients in a small bowl. Pour dressing over vegetables. Use your hands to massage the dressing into the kale and kohlrabi until kale leaves are fully coated and softened.

Yield: 5-6 servings
Recipe adapted from emmafrisch.com
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager: farmmanager@turtlecreekgardenscsa.com
Christi Ehler, Newsletter Editor: newsletter@turtlecreekgardenscsa.com