August 6, 2019 | Volume 10 | Week 9/A
Summer CSA: Week 9/A

Week 9/A Share:
(** see note, below )
Fennel Bulb

Possible Additions:

EOW will also receive:
Dear Members of Turtle Creek Gardens,

Week 9 marks the halfway point of our summer CSA. Melons will grace the boxes this week, and if all goes well, tomatoes will not be far behind!

*The potatoes your are receiving this week are certified organic, grown by our partner farm LOTFL.
Tomatoes in the new high tunnel
** NOTE: Pack list is subject to change due to weather or harvest conditions .
Putting Food By
by Christi Ehler

It’s that time of year again—the season of burgeoning displays of canning equipment in every store that deals in kitchenware. The past few years, canning has been experiencing a renaissance. On the crowded shelves, new gadgets and fancy new jar shapes jostle the old classics.
One thing remains the same: some of the best resources for recipes and how-to information on safe food preservation are available for nominal or no cost at the UW Extension Learning Store. You can order print booklets or download the files and save them to your computer. The publications cover freezing, pickling, and canning.

If you’re daunted by the prospect of large-scale canning projects, check out small batch preserving. A popular blog on the subject is Food In Jars

You’ll thank yourself in December for any produce you put by now, as we enter the peak phase of summer’s bounty. 
Fish with Fennel & Potatoes
1 medium fennel bulb (about ¾ LB total), stalks cut off and discarded, fronds reserved for garnish if desired
¾ LB potatoes
2 garlic cloves, minced
½ t. salt
⅛ t. black pepper
3 T. extra-virgin olive oil, divided
1 LB skinless cod fillet (1" thick), cut into 4 portions
Garnish: chopped fennel fronds or fresh flat-leaf parsley
Lemon wedges for serving

Preheat oven to 400°F. Cut fennel bulbs crosswise into 1/16-inch-thick slices. Peel potatoes and cut crosswise into 1/16-inch-thick slices.

Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 2 T. oil.
Spread vegetables evenly in dish and cover with foil. Bake in middle of oven until just tender, 25 to 30 minutes.

Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 
tablespoon of oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.

Yield: 4 servings
Recipe adapted from
Beet & Potato Salad
2 LB new potatoes, quartered
3 T. coconut oil, divided
Kosher salt and freshly ground black pepper
1 LB beets, peeled and cut into ½" dice 
⅔ c. mayonnaise 
⅓ c. buttermilk 
2 T. whole-grain mustard 
1 c. chopped celery (about 2 stalks)
¼ c. chopped scallions
2 T. chopped fresh dill 
4 oz blue cheese, crumbled 

Preheat oven to 400 degrees F. In a bowl, toss potatoes with 2 T. coconut oil until coated. Sprinkle with salt and pepper. Spread potatoes out in a single layer on a baking sheet.

Toss beets with remaining 1 T. coconut oil; sprinkle with salt and pepper. Spread out in a single layer on a second baking sheet. Add 2 T. water to beets. Bake 35 minutes, or until potatoes are golden brown, stirring halfway through. If beets start to look dry, add a little more water. Set aside to cool for 10 minutes.

Meanwhile, add mayonnaise to a bowl and whisk in buttermilk and mustard. Set aside.

Transfer cooked potatoes and beets (plus any accumulated beet juices) to a salad bowl. Add celery, scallions, dill, and mayonnaise mixture. Season to taste with salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese. 

Yield: 4 servings
Recipe adapted from:
Zucchini, Fennel & White Bean Pasta
1 large fennel bulb, trimmed
2 medium zucchini
3 T. extra-virgin olive oil, divided
¼ t. salt
8oz (2 c.) whole-wheat penne or similar short pasta
2 cloves garlic, finely chopped
1 c. cooked cannellini beans, plus ½ c. bean-cooking liquid, pasta-cooking liquid or water 
2 plum tomatoes, diced
¾ c. crumbled goat cheese
¼ c. fresh mint leaves
Freshly ground pepper to taste

Preheat oven to 400°F. Cut fennel bulb in half lengthwise, then slice lengthwise into ½"thick wedges. Quarter zucchini lengthwise. Toss fennel and zucchini with 1 T. oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.

Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.

Heat remaining 2 T. oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from heat.

When vegetables are cool enough to handle, coarsely chop. Add vegetables, beans and bean-cooking liquid (or other liquid) to pan with garlic and place over medium-low heat.

Drain pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from heat and stir in cheese and mint. Season with pepper.

Yield: 4 servings

Recipe adapted from:
Cucumber Basil Lemonade
6" length of cucumber, chilled and coarsely chopped (about 1 c.), plus extra slices for garnish
4 to 6 fresh basil leaves, plus more for garnish
½ c. freshly squeezed lemon juice, plus lemon slices for garnish
½ c. still water 
2 T. honey or agave nectar 
1½ c. sparking water, or more to taste
ice cubes for serving

Add chopped cucumber to a blender or food processor with basil, lemon juice, still water, and honey. Blend until smooth. Distribute evenly between four glasses. 

Add sparkling water, splitting evenly between the glasses. Drop in a few ice cubes, and garnish with cucumber slices, lemon slices, and basil as desired. 

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