July 9, 2018 | Volume 10 | Week 5/A
Summer CSA Week 5/A

Week 5 Share:
(** see note, below )
Beets:
red OR gold
Cucumbers
Kale:
red, green OR lacinato
Lettuce
Mushrooms
Onions:
Walla Walla OR Red Tropea 
Radishes
Squash: Summer
Zucchini

EOW will also receive:
Arugula
Pac Choi
extra Lettuce

Dear Members of Turtle Creek Gardens,

Nothing says "Summer" like fresh, cool, cucumbers--at least not until tomatoes come along. This week's box also brings more fresh onions plus organically-grown mushrooms from our partner farm River Valley Mushrooms. Enjoy!

Do you have any ideas, recipes, produce-handling tips , or other thoughts related to seasonal eating that you'd be willing to share with your fellow CSA members? Send them to Christi at newsletter@turtlecreekgardenscsa.com for inclusion in a future newsletter.
** NOTE: Pack list is subject to change due to weather or harvest conditions .
[ ] Indicates possible addition
Henry & Ya Ya
by Janet Gamble

The air is hazy today, perhaps due to the wild fires in Canada as the smoke drifts south. I can almost smell it and feel it in my eyes. The temperatures are near perfect, requiring a light morning layering. It’s a relief to our workers, who deserve respite from mud, wet, and muggy heat. We continue to plant crops that are overdue on their planting schedules. It brings another relief to see the wagons and benches clearing. 

I patiently wait the arrival of grandbaby #2. Grandbaby #1, Henry, comes to the farm just about every Friday. He gives a grunt which is code for “I want to feed the pigs”. He doesn’t speak much yet but I understand some of his language and his intonations. It seems sometimes that I’ve learned a second language. We finally figured out what he calls me: Ya Ya. It’s clear now that that is my name, which he has chosen. It’s precious and makes me feel like now I am somebody to this little person. I love that he loves the farm. He loves to visit all the animals as soon as he gets here. 
We take golf cart rides through the fields. I show him all the vegetables, we stop and nibble. A sparrow built a nest in the potted plants and he awaited their arrival, often calling the mother to come to her babies. From eggs to fledglings, he became an awe-inspired witness to the process. 

I hope Henry’s experience on the farm has long-lasting impressions. Maybe he will have a deeper appreciation for the interconnection between agriculture and environment, be a good earth steward, or maybe…be a farmer one day.
Cucumber & Cantaloupe Salad
Ingredients:
Balsamic Vinaigrette
1 T. white balsamic vinegar
¼ t. salt
¼ t. black pepper
1 T. olive oil

½ large cantaloupe, cubed* (1½ cups) 
½ large cucumber, halved lengthwise and sliced* (1½ cups) 
3 T. crumbled feta cheese
1 T. snipped fresh basil
1 T. snipped fresh mint

* If desired, use a vegetable peeler to make ribbons of the unpeeled cucumber and cantaloupe.

Method:
In a small bowl whisk together white balsamic vinegar, salt and black pepper. Whisk in olive oil to combine. Set aside. 

In a large bowl toss together cantaloupe, cucumber, feta cheese, basil and mint. Drizzle vinaigrette over the cantaloupe mixture. Toss lightly. Serve immediately.

Yield: 4 servings

Recipe adapted from: eatingwell.com
Pasta With Kale & Mushrooms
Ingredients
1 LB whole grain thin spaghetti
2 T. olive oil
1 small onion, sliced
4 cloves garlic, minced
1 c. mushrooms of choice, sliced
2 c. kale, chopped
½ c. chicken broth
salt and pepper, to taste
Shaved parmigiano cheese, for serving

Method:
Cook pasta according to package instructions.

Meanwhile, heat oil in a skillet and add onions. Cook until fragrant; add garlic, mushrooms, and kale. Sauté 3-4 minutes, stirring frequently. Add broth, salt and pepper to taste, and cover. Cook about 2-3 minutes or until just coming to a boil. 

Add cooked pasta to garlic/kale sauce and gently stir to combine. Adjust seasonings. Serve with parmigiano cheese to taste. 

Yield: 6 servings
Recipe adapted from gardeninthekitchen.com
Chicken Salad with Radishes
Ingredients:
4–5 c. shredded or diced cooked chicken
1½ c. diced radishes
juice of ½ lemon
⅓ c. mayonnaise
1–2 T. Dijon mustard
2 T. minced radish leaves
salt and pepper to taste

Method:

Place chicken in a large bowl. Add remaining ingredients. Combine well, taste and adjust seasoning. 
Chill and serve over lettuce, in a sandwich, stuffed in a pita, or on crackers.

Yield: 4-6 servings
Recipe adapted from earlymorningfarm.com
Beet Fritters
Ingredients:
1 medium beet, peeled and shredded over large holes of grater
1 medium carrot, peeled and grated
3 T. flour
1 egg
½ t. salt
¼ t. pepper
vegetable oil for frying
sour cream for serving
fresh dill for garnish

Method:
Place all ingredients in a medium bowl and combine well.

In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil.
Drop batter into pan by spoonfuls, shaping into a round. Gently press fritters with back of the spoon to flatten.

Cook over medium heat, 3-4 minutes on each side. Transfer fritters onto a paper towel.
Add more oil to pan as needed to keep fritters from sticking.

Serve hot with a dollop of sour cream and chopped dill.

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