November 19, 2019 | Volume 10 | FALL Week 3
FALL CSA Final/Week 3

Week 3 Fall Share:
(** see note, below )
Cabbage: red
Onion: red & yellow
Pie Pumpkin
Roasting Root Bag: 3-4# mix of rutabaga, turnip, radish, & celeriac  
Spaghetti & Butternut
Sweet Potatoes

Frozen Items
Peppers: sweet
Thank you

...for your support of Turtle Creek Gardens in 2019--as a CSA member, drop-site host, volunteer, friend, and/or Market customer. We hope you've enjoyed your experience. Stay tuned throughout the winter months for notices about our online Farm Store, which will open on a regular basis for special delivery. Our bricks-and-mortar Farm Store has closed for the winter.

We wish everyone a safe and happy Thanksgiving holiday.

On-Farm Store:  
for the season.
** NOTE: Pack list is subject to change due to weather or harvest conditions .
An Exercise in Gratitude
by Christi Ehler

When you know your farmer, food ceases to be just a commodity or a list of ingredients, healthy or otherwise. Food has faces. It represents relationships. It involves personal investment of time and energy. It even possesses aspects of wonder. 

Over time, eating more locally and seasonally can dramatically change how you think about food. Your appreciation for everything you eat—both what grows here in Wisconsin, and what doesn’t—naturally increases. You come to savor the transience of summer berries and melons, the true luxury of coffee and chocolate. Awareness of these things heightens pleasure in the act of eating itself. When you commit to using ingredients in season, you might become a more creative cook, too.

Author Barbara Kingsolver detailed a year in which she and her family lived mostly on food they raised and preserved themselves in her book Animal, Vegetable, Miracle. She said, “When we…started every meal with the question, 'What do we have? What's in season? What do we have plenty of?'—it became a really long exercise in gratitude.”
As Thanksgiving approaches, reflect for a moment on the dedication, discipline, and passion of the farmers who produced the food you received in your CSA boxes this past year. Turtle Creek has partnered with other trusted growers not only in order to offer our members more variety throughout the season, but to foster a cooperative marketing model among like-minded farmers. All these farmers work to preserve the health of the land, promote biodiversity of food crops, and apply new sustainable technologies and long-forgotten agricultural wisdom to extend the harvest. 

A large part of what gets them out of bed every morning to attend to farm chores no matter the weather, spring, summer, fall, and winter is the fact that in order to feed the larger community, they know they must put the needs of other living things—plants and animals—ahead of their own comfort. These are farmers who care.

Thank you, Janet, Steve, the 2019 TCG crew, and all our partner farms!

-the editor
How to Use Frozen Produce
Your box this week contains a few items that were "put by" in the freezer when they were bountiful earlier in the season. These items work best in dishes where texture is not a consideration, since they lose their shape when thawed.

General instructions for frozen vegetables:
-If vegetables are whole or in large pieces, thawing them partially makes them easier to chop.
-Diced vegetables can be added straight from the freezer to soups, stews, and other cooked dishes. Sprinkle frozen peppers over a pizza or scramble with eggs.

General instructions for frozen fruit:
-Thaw in a dish to catch the juices. Drain if adding to baked goods.
-Spoon thawed fruit over yogurt, ice cream, or Baked Oatmeal
-May be added directly to smoothies without thawing.
Pumpkin & Parmesan Pizza
4 oz pancetta or bacon, chopped
1 unbaked pizza crust 
1¾ c. pumpkin puree (one 15oz can or cook your own)
½ t. nutmeg
½ t. salt
1 granny smith apple, thinly sliced
¾ c. shredded Parmesan cheese
1 t. thyme leaves
½ t. fresh sage leaves, chopped
¼ t. black pepper
2 T. honey (garnish)

Preheat oven to 400°F. Cook pancetta or bacon in a medium sauté pan until browned and crispy. Remove meat from pan and drain on a paper-towel lined plate.

Roll out pizza dough and place on a baking sheet lined with parchment. 

Cobine pumpkin, nutmeg and salt in a medium bowl,. Spread mixture evenly over crust. Arrange apple slices evenly on top of pumpkin; spread meat and cheese over top. Sprinkle with herbs and black pepper. Bake 8-10 minutes, or until cheese is melted and the edges of the pizza are golden brown.

Remove from the oven and drizzle with honey. Cool slightly before cutting and serving.

Yield: 4 -6 servings, more as an appetizer
Recipe adapted from:
Root Vegetable Stuffing for Roast Turkey
2 baguettes , cut into ½" cubes
1 medium (12-14 LB) heritage turkey (*see NOTE)
¼ c. extra-virgin olive oil
4½ t. sea salt, plus more to taste
1½ t. freshly ground black pepper, plus more to taste
½ c. (1 stick) unsalted butter, divided
2 medium onions, diced
1 LB mixed root vegetables (such as celery root, turnip, carrot, rutabaga), peeled and diced
½ LB button mushrooms, quartered
5 ribs (medium) celery, cut into 1" chunks
2 c. chopped fresh parsley
¾ c. chopped fresh sage
2 c. turkey or chicken stock, divided

DAY 1:
Spread baguette cubes on 2 large sheet pans; let dry overnight.

Pat turkey dry inside and out. In a small bowl, mix together oil, 4½ tsp. salt, and 1½ tsp. pepper to form a paste. Slide hand under turkey's skin to loosen. Rub paste under breast and thigh skin and over bird, inside and out. Refrigerate on a rack set in a roasting pan, uncovered, overnight.

DAY 2:
Melt ¼ cup butter in a heavy 6-qt. pot over medium heat. Add onions and season with salt and pepper; cook until translucent, about 8 minutes. Add root vegetables, mushrooms, and celery; cook, stirring occasionally, until softened, about 15 minutes. Add parsley, sage, and 1 cup stock; bring to a boil. Remove from heat and adjust seasoning.

Transfer bread to a large bowl. Add vegetable mixture and mix well. To test consistency, squeeze a bit of stuffing in your hand. If it's too dry to hold together, add more stock
¼ cup at a time.

Loosely fill turkey with stuffing. Tie legs together with butcher's twine and let sit at room temperature 1 hour. Place remaining stuffing in a casserole dish and dot with remaining
¼ cup butter.

Heat oven to 425°F. Cook turkey 15 minutes; reduce heat to 350°F and cook, basting occasionally with drippings, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 2 hours. Let sit 30-45 minutes before carving.

*NOTE: Allow extra cooking time if using a conventionally-raised turkey. Heritage turkeys generally cook faster.

Yield: 10-12 servings
Recipe adapted from:
Rosemary-Roasted Sweet Potatoes
3 T. butter, melted
3 T. olive oil
¼ t. crushed dried rosemary, or ½ t. fresh
3 LB (3-4 medium) sweet potatoes, peeled and sliced as thinly as possible
1 shallot, peeled and sliced thinly
Kosher salt and freshly cracked black pepper, to taste

Preheat oven to 400°F. Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons butter-oil mixture in the bottom of a 2-quart baking dish.

Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.

Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450°F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.

Yield: 4 servings
Recipe adapted from:
Red Cabbage Salad with Bleu Cheese & Pecans
½ head red cabbage, shredded
⅔ c. pecans, toasted and chopped
⅔ c. golden raisins
2-4 oz crumbled bleu cheese
¼ c. extra-virgin olive oil
2 T. balsamic vinegar
Salt and pepper to taste

In a bowl, combine cabbage, pecans, raisins, and blue cheese. Add olive oil and balsamic vinegar; stir to coat. Season to taste with salt and pepper.

Yield: 6-8 servings
Recipe adapted from
Leftover Turkey-Stuffed Squash
1 (if large) or 2 (if small) winter squashes (acorn, butternut, spaghetti, etc)
2 c. leftover cooked turkey, diced
1 medium onion, diced
1 carrot, diced
3 stalks celery, diced
3 cloves garlic, minced
1 T. fresh rosemary, minced
2 eggs
1 T. olive oil, plus more for drizzling
salt, to taste
pepper, to taste

Preheat oven to 400°F. Slice squash(es) in half and scoop out seeds. Place squash halves cut-side up on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, until tender and easily pierced with a paring knife.

Heat oil in a large skillet over medium-high heat. Add onion, carrot, celery, salt, pepper, and rosemary and sauté until vegetables are completely tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Remove from heat, add turkey and stir to combine well.

Pour mixture into a large bowl and let it cool about 5 minutes. Crack in the eggs and mix until vegetable-turkey mixture is evenly coated. divide stuffing equally between the squash halves. Bake 20 minutes, until stuffing is slightly browned.

Yield: 4 servings
Recipe adapted from
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager:
Christi Ehler, Newsletter Editor: