November 4th, 2018 | Volume 9 | FALL Week 2
FALL CSA: Week 2

Week 2 Share:
(** see note, below )
Beets: golden
Brussels sprouts
Cabbage
Carrots
Celery
Onions: red & yellow
Potatoes: Russet
Squash: Acorn & Spaghetti
Turnips: Scarlet

Possible additions:
Radishes
Dear Members of Turtle Creek Gardens,
Your Week 2 box is as colorful as autumn trees at their peak.
Enjoy.

Fall CSA Delivery Schedule:
  • Week 2: Wed. November 7th/Thurs. November 8th
  • Week 3: **Due to the Thanksgiving holiday, all deliveries will take place on Wednesday, November 21st
** NOTE: Pack list is subject to change due to weather or harvest conditions.
Local Food and Gratitude
When you know your farmer, food ceases to be just a commodity or a list of ingredients, healthy or otherwise. Food has faces. It has relationships. It has personal investment of time and energy; blood, sweat, and tears. It has heart. It has aspects of wonder. 

Over time, eating more locally and seasonally has dramatically changed how I think about food. My appreciation for everything I eat—both what grows here in Wisconsin, and what does not—has increased. The transience of summer berries and vine-ripened tomatoes, the true luxury of coffee and chocolate: awareness of these things heightens my pleasure in the act of eating itself. I’ve become a more creative cook, too.
In her book Animal, Vegetable, Miracle, Barbara Kingsolver detailed a year in which she and her family lived mostly on food they raised and preserved themselves, supplemented by other locally-produced foods and a few choice exotic items. During a radio interview* she said of the experience, “I think what surprised me the most is that we didn't really miss anything. We went into it probably thinking too much about what we were not going to be able to have…But when we changed our thinking and 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 and passion of our local farmers, who work to preserve the health of the land, promote biodiversity of food crops, apply new sustainable technologies and long-forgotten agricultural wisdom to extend the harvest; always at the mercy of the elements dawn to dusk, spring, summer, fall, and winter. Not all of us have the inclination, ways or means to grow our own food, or could do it half so well, if we did. 

Thanks, Janet, Steve, and the whole TCG field crew!

-the editor

Winter watering
10+ Things to Do With Celery
  1. Easy to freeze: trim, reserving leaves (see #2); rinse and pat dry. Dice stalks and place in ziplock bag in freezer. Use in cooked dishes as you would fresh celery--no need to thaw.
  2. Leaves: freeze celery leaves in a ziplock bag and use as you would a fresh herb to season or garnish soups and stews. OR Freeze individual leaf sprigs in ice cubes to garnish cocktails. Use fresh leaves in green salads.
  3. Thanksgiving side dishes: Celery Gratin
  4. Braised Celery
  5. Cranberry and Celery Relish
  6. Creamy Soup for omnivores: Celery Soup with Bacon Croutons
  7. Creamy Soup for vegans: No Cream Creamy Celery Soup
  8. Chunky Celery Soup
  9. Place julienned celery underneath chicken or turkey during roasting, with carrots, potatoes or other vegetable mix
  10. Add diced celery to egg, chicken, turkey, tuna, salmon, and potato salads
Lemony Hashed Brussels Sprouts
Ingredients:

2 T. freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 LB brussels sprouts
2 T. olive oil
2 T. butter
3 garlic cloves, minced
2 T. black mustard seeds, cumin seeds, or poppy seeds
¼ c. dry white wine or vermouth
 Salt and pepper to taste

Method:
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)

When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.

Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Yield: 8-12 servings
Spaghetti Squash & Ricotta Casserole
Ingredients
3 LB spaghetti squash, halved lengthwise and seeded 
1 T. olive oil 
1 15-oz container ricotta 
1 large egg 
4 c. baby spinach, chopped 
1 garlic clove, chopped 
⅛ t. ground nutmeg 
kosher salt and black pepper
2 c. grated mozzarella (½ LB)

Method:
Preheat oven to 400F. Place the squash on a rimmed baking sheet, drizzle cut sides with the oil, place cut-side down, and roast until tender, 40 - 50 minutes.

Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.

With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.

Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.

Yield: 8 servings
Shredded Root Vegetable Linguine
Ingredients:
¼ c. olive oil
4 c. peeled and shredded* mixed root vegetables ( beets, carrots, turnips, parsnips, celery root, rutabaga) *food processor works great for this
1 leek, trimmed and thinly sliced
1 c. vegetable or chicken broth
½ c. dry white wine
Salt and freshly ground black pepper
1 LB linguine (or less, to taste)
4 T. butter, diced

Method:
Bring a large pot of salted water to a boil.

Meanwhile, heat oil in a large Dutch oven over medium heat. Add root vegetables, leek, and garlic; saute until vegetables are limp, about 8 minutes. Add broth and wine. Bring to a boil, reduce heat and simmer about 10 minutes, until vegetables are tender. Reduce heat to keep warm, season with salt and pepper.

Cook pasta in boiling water until al dente. Reserve about 1 cup of the cooking water; drain pasta.

Toss linguine with butter until well-coated and transfer to a serving dish. Add vegetable mixture and toss to combine, adding some of the reserved cooking water if needed. Serve at once.

VARIATION with Shrimp: Add 1 LB peeled and deveined shrimp with wine and broth.

Yield: 4 servings
Slow Cooker Chicken with Beets & Brussels Sprouts
Ingredients:
2 LB boneless, skinless chicken breast
2 T. fresh thyme
2 T. Dijon mustard
½ c. balsamic vinegar
2 garlic cloves, minced
1 red onion, diced
3 celery stalks, chopped
½ LB carrots, julienned
1 LB beets, cubed
1 LB Brussels sprouts, trimmed
Salt & Pepper to taste

Method:
In a small bowl, whisk together thyme, Dijon mustard, vinegar, salt, and pepper. Cut Brussels sprouts in quarters (or in eighths, if large.) In ziplock bag or covered dish add chicken and Brussels sprouts to marinade and refrigerate for minimum of 30 minutes to overnight.

Place onions, celery, and garlic in the bottom of the slow cooker. Place chicken with the marinade on top.

Layer carrots, beets, and Brussels sprouts around and on top of the chicken. Cover and cook on LOW for 8 hours.

Yield: 6 servings
Classic Turnip & Potato Puree
Ingredients:

4 medium turnips, trimmed, peeled, and halved
2 russet potatoes, peeled and halved
4 T. butter
Salt
Chopped chives

Method:
Boil turnips and potatoes in a pot of salted water over medium heat until soft, 35-40 minutes.

Drain, return vegetables to pot, and cook, stirring, until moisture evaporates, 4-6 minutes. Stir in butter and salt to taste. Garnish with chopped chives.

Yield: 4-6 servings
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager: farmmanager@turtlecreekgardenscsa.com
Christi Ehler, Newsletter Editor: newsletter@turtlecreekgardenscsa.com