July 21, 2020 | Volume 11 | Week 7/A
CSA Week 7/A

The fresh Tropea onions you are receiving this week are an Italian heirloom variety. Like Walla Wallas, they are a sweet -fleshed onion and should be stored in the refrigerator until you're ready to enjoy them in a dish.

NOTE: Revisit last week's news for more info on Walla Walla onions and an eggplant recipe.
Do you have a favorite recipe or preparation method for one or more of your CSA veggies? Did you try one of the recipes in the newsletter and how did it turn out? What has your CSA experience been like this year?

If you're willing to share a few words with your fellow CSA members here in the newsletter, please send to Christi at newsletter@turtlecreekgardenscsa.com
Friday: 9am-2pm
Saturday: 9am-12pm
By appointment for pre-orders and pickups
Week 7/A
Pack List
Onions: Tropea 
Peppers: green Italian 
Summer squash/Zucchini
Tomatoes AND/OR Eggplant

EOW will also receive:
(if available)
Onions: Walla Walla 

**Pack list is subject to change due to harvest and weather conditions
The Hands That Feed Us
by Janet Gamble

The hand that plants a seed performs an intentional action. The seed placed in the soil—whether in a plug tray to be later planted in the field or directly sown into the place of its maturity—is all done with the hope that what becomes will emerge and generate life. A seed, in essence, is sacred, representing the renewal of life…it is the end of one cycle, the beginning of a new. The relationship between human and earth in planting a seed is holy, a vow that now we are inter-connected, plant and human.

Those who touch your food are on a journey of exploration, knowledge, and experience and ultimately empathy, yes empathy. When I stop to think of all the hands that this food passed through, including some who have placed their hands on most every crop, it is extraordinary to me. We all care and tend these seeds, plants, and fruits with intention to bring nourishment to your tables. The effect is life altering.

Today I honor all of the Turtle Creek Crew who tend, touch, and care for the food through their devotion to this work.
Creamy Summer Vegetables & Pasta
2 medium zucchini, summer squash, or a combination
8 oz pappardelle or tagliatelle
½ LB green beans, trimmed and cut into 2" pieces
1 c. chopped fresh tomatoes
½ c. ricotta cheese
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
⅓ c. shaved Pecorino Romano cheese
Chopped fresh tarragon or basil, for garnish
Red pepper flakes, for garnish (optional)

Bring a large pot of salted water to a boil.

Meanwhile, use a vegetable peeler or mandoline to shave squash into long ribbons. Place in a colander; set aside.

Cook pasta according to package directions until al dente. Add green beans during last minute of cooking. Reserve ½ cup pasta water. Drain pasta and green beans over squash in colander. Return pasta mixture to pot. Add tomatoes.

Combine ricotta, zest, salt, pepper and ⅓ cup pasta water. Add to hot pasta mixture, tossing to coat and adding more pasta water, 1 T. at a time, if needed. Divide among 4 plates or shallow bowls. Garnish evenly with Pecorino Romano cheese, herbs, and red pepper flakes.

Servings: 4
Recipe adapted from: parade.com

Cucumber, Pepper, & Tomato Salad
3 c. sliced cucumbers, seeds removed
2 c. chopped tomatoes
¼ c. red onion thinly sliced
1 green pepper cored, seeded and diced
¼ c. chopped fresh herbs, scallions, or combination
¼ c. olive oil
1½ T. red wine vinegar
1 t. Dijon mustard
salt and pepper to taste
¼ t. dried oregano

Place cucumbers, tomatoes, onion, pepper, and herbs in a large bowl.

In a small bowl, whisk together oil, vinegar, mustard, salt, pepper and oregano. Pour dressing over vegetables. Toss gently to coat. Serve.

Servings: 6
Recipe adapted from: dinneratthezoo.com
Green Beans with Nuts & Basil
¾ LB green beans, trimmed
1 T. olive oil
2 T. pine nuts (may substitute chopped almonds, walnuts, or cashews)
1 garlic clove, minced
9 large fresh basil leaves, chopped

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Pat dry with paper towels. (Can be prepared one day ahead. Wrap in paper towels and refrigerate.)

Heat oil in heavy large skillet over medium-low heat. Add nuts and sauté until light brown, about 6 minutes. Add garlic; stir 1 minute. Add green beans to skillet; sauté until heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve warm.

Servings: 2-4
Recipe adapted from: epicurious.com
Spicy Beef & Cucumber Flatbread
This recipe calls for grilling the flatbread, but it could also be made by cooking the dough in a 500°F. oven.

1½ c. whole milk yogurt
1 T. fresh lemon juice
kosher salt, freshly ground black pepper
4 garlic cloves, finely grated
½ c. tomato paste
1½ t. ground cinnamon
1½ t. ground cumin
2 T. hot Spanish paprika
1½ LB ground beef
¼ c. extra virgin olive oil, divided
1 medium red onion, thinly sliced
all-purpose flour (for dusting)
1 LB prepared pizza dough, cut in half, room temperature
cornmeal (for dusting)
2 cucumbers, thinly sliced
cilantro leaf (for serving)
vegetable oil (for brushing)

Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil.
Whisk yogurt and lemon juice in a medium bowl; season with salt and pepper. Set aside until ready to assemble.

Mix garlic, tomato paste, cinnamon, cumin, paprika, and 2½ t. salt in a large bowl. Mix in beef and 2 T. olive oil until completely combined. Heat remaining 2 T. oil in a large cast iron skillet on the grill or stove over medium high. Cook beef mixture, stirring occasionally and breaking up large clumps, until browned and cooked through, 12-14 minutes. Add onion and cook until just beginning to soften, about 2 minutes; remove from heat and set aside until ready to assemble.

Increase grill to high heat.

On a clean work surface lightly dusted with flour, stretch or roll each piece of dough into a 12- x 10-inch oval and transfer to a pizza peel or cookie sheet dusted with cornmeal. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed).

Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is charred and dough is dry and stiff, about 2 minutes. Turn and cook just until second side is charred and cooked through, about 2 minutes. Transfer to baking sheet and let cool slightly.

Top flatbreads with cooked beef mixture, dividing evenly. Dollop with yogurt mixture and top with cucumber and cilantro.

Servings: 8
Recipe adapted from food.com
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager: farmmanager@turtlecreekgardenscsa.com
Christi Lee Ehler, Newsletter Editor: newsletter@turtlecreekgardenscsa.com