July 23, 2018 | Volume 10 | Week 7/A
Summer CSA Week 7/A

Week 7 Share:
(** see note, below )
Beans: green
Leaf Lettuce: Red Summer OR Green Summer
Ailsa Craig Onions mild yellow
[ Broccoli]
[ Fennel Bulb]

EOW will also receive:
Peppers: green
Squash: Summer
Dear Members of Turtle Creek Gardens,

A continuous supply of fresh herbs is one of the joys of summer. A simple, tasty way to preserve herbs is to make herb butter. It will keep in the freezer from now until year's end. Add some minced garlic scapes if you still have some in your produce drawer.

Revisit summer when you taste herb butter melting into a dinner roll at your Thanksgiving dinner. That is--if you don't eat it all now on your steamed (or grilled) fresh green beans.
** NOTE: Pack list is subject to change due to weather or harvest conditions .
[ ] Indicates possible addition
Get Out the Grill
by Christi Ehler

Corn on the cob, asparagus, peppers, summer squash—sure. But grilled kale? You might not immediately think of leafy greens as likely candidates for cooking over charcoal, yet it turns out almost any vegetable can be grilled, including lettuce. And given produce as fresh as what we receive in our CSA boxes each week, the simplest preparation methods often yield some of the tastiest dishes. Everything you need is probably already in your kitchen: salt and pepper, olive oil, a drizzle of lemon juice or balsamic vinegar, and maybe a sprinkle of Parmesan. Don’t forget the chopped fresh herbs. So get out the grill!

Creating “planned leftovers” by cooking more than you need for one meal is a tried-and-true CSA box management strategy. Grilling makes this easy to do without heating up your kitchen when the weather gets steamy. And since grilled vegetables taste great hot or cold, they make excellent additions to salads, sandwiches, wraps, quesadillas, or as pizza toppings. 
Grilling’s high heat releases the natural sugars in vegetables and brings out their flavor by caramelizing the sugars. But unlike meat, veggies aren’t naturally endowed with grease, so it’s essential to coat them with plenty of oil and turn them frequently.

To prevent your veggies from falling to a fiery death among the coals, when you cut them be sure to allow for shrinkage that will occur during cooking. Cut into uniform chunks, slices, or wedges for even cooking. Place vegetables directly on the grill grate (or in grilling basket), thread onto bamboo skewers, or wrap in foil.

Here are a few vegetable-grilling resources on the web plus some printer-friendly PDF recipes to get you started:
Quick Cucumber, Basil, & Peanut Salad
3 T. seasoned rice vinegar
1 t. toasted sesame oil
1 t. fresh lime juice
1 t. fish sauce
1½ LB cucumbers, peeled, halved, seeded, and sliced diagonally into ¼" thick crescents
¼ c. torn basil leaves 
¼ c. coarsely chopped salted peanuts

In a large serving bowl, whisk together vinegar, sesame oil, lime juice, and fish sauce. Add cucumbers, basil, and peanuts. Toss and serve.

TIP: Peeling the cucumbers for this dish helps them absorb more flavor. 

Yield: 6 servings
Recipe adapted from finecooking.com
Creamy Balsamic Chicken & Green Beans
3-4 boneless skinless chicken breasts or thighs
1 LB green beans

½ c. plain Greek yogurt
½ c. balsamic vinegar
4 T. olive oil
2 T. Dijon mustard
2 T. honey
salt & pepper, to taste

Whisk together yogurt, vinegar, olive oil, mustard, honey, salt, and pepper.

Grease a large pan/skillet. Brown chicken for 2-3 minutes on each side over medium heat. Add green beans and sauce, stir to coat. Cook for 10-15 minutes until chicken is cooked through and green beans are tender.

Top with cracked black pepper and fresh thyme (optional) and serve.

Yield: 4 servings
Recipe adapted from lecremedelacrumb.com
Red Lentil Dal with Kale
3 T. coconut oil, divided
1 t. cumin seeds 
1 t. fennel seeds 
1 t. ground turmeric 
2 onions, halved and thinly sliced 
3 garlic cloves, finely chopped 
2 T. finely chopped fresh ginger 
2 small fresh red chilis, thinly sliced 
1 quart chicken stock or broth 
One 14-oz can unsweetened coconut milk 
2 c. red lentils, picked over
2 T. chopped cilantro stems, plus chopped leaves for garnish 
½ LB kale, stemmed and leaves coarsely chopped (4 c.) 
1½ t. fresh lemon juice, plus lemon wedges for serving 
Sea salt Pepper

In a large saucepan, heat 1 T. coconut oil. Add cumin, fennel and turmeric; cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in remaining 2 T. coconut oil and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add garlic, ginger and half of the sliced chilis and cook, stirring, for 1 minute. Spoon half of the spiced onion mixture into a small bowl and reserve.

Add stock, coconut milk, lentils and cilantro stems to saucepan and bring to a simmer. Cook over moderately low heat, stirring occasionally, until lentils are tender, about 20 minutes. Add kale and cook until tender, about 5 minutes. Stir in lemon juice and season with salt and pepper.

Spoon dal into bowls. Top with the reserved onion mixture and the remaining sliced chilis. Garnish with chopped cilantro and serve with lemon wedges.

Yield: 6 servings

Recipe adapted from: foodandwine.com
Beet & Goat Cheese Bruschetta
3 medium beets (tennis ball size) halved
1 baguette, sliced at a diagonal into ½" thick slices
Olive oil for brushing 
1½ T. olive oil
1 T. balsamic vinegar
10 basil leaves – cut into ribbons
2 T. finely diced red onion or shallot
4 oz goat cheese, softened
4 oz cream cheese, softened
¼ t. salt
¼ t. coarsely ground black pepper
½ t. sugar

Preheat oven to 400F. In a medium pot, cover halved beets with water and boil until just tender, about 20-30 minutes.

Meanwhile, brush both sides of each baguette slice with olive oil, sprinkle lightly with salt and place on a sheet pan. Bake 15-20 minutes, or until very crisp. Set aside.

Place cheeses in a bowl and combine with a fork until smooth. Set aside.

When beets are fork tender, drain pot, refill with cold water. Slip skins off beets. Dice beets into ⅓" cubes and place in medium bowl. Add onion, salt, pepper, sugar, olive oil and balsamic; stir to combine.

Assemble just before serving.

Assembly: Spread a little goat cheese mixture on each baguette slice. Top with 1 T. beet mixture. Garnish with a few basil ribbons.

Make ahead: Store beet mixture and cheese mixture in refrigerator. Store toasted baguette at room temperature, uncovered. Bring cheese to room temperature (or warm slightly in microwave) before assembling.

Yield: about 2 dozen
Recipe adapted from feastingathome.com
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager: farmmanager@turtlecreekgardenscsa.com
Christi Ehler, Newsletter Editor: newsletter@turtlecreekgardenscsa.com