November 18th, 2018 | Volume 9 | FALL Week 3
FALL CSA: Final Week

Week 3 Share:
(** see note, below )
Onions: red & yellow
Pie Pumpkin
Radish: Black Spanish
Squash: Butternut & Stripetti
Sweet Potatoes

Dear Members of Turtle Creek Gardens,
This week marks the third and final week of our Fall CSA. The farm has been put to rest for the season, as you'll read below.

Remember that 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.
Winter Slumber
by Janet Gamble

The farm has entered its winter slumber. Fields are put to rest with manure and cover crops or the last remnants of late vegetables that met their fate as the temperatures plummeted this past week or so. Winter has come. 

I’m still asked frequently, what we do all winter as if farmers enter into a hibernation mimicking the landscape of the farm. I do sleep more, I admit, and as I age I do notice how Daylight Saving Time takes its toll on my sleeping habits--although I do think I’m beginning to adjust. We do feel a sense of reprieve, and relish the long nights reflecting on our past season and what changes are needed for the coming season ahead; and we spend more time cooking and eating as if preparing for the deep sleep. 
winter field
We do all our planning and preparations for the next season. Tomorrow I am off to Portland, OR for the Biodynamic Farming Conference. Here is one way I replenish my spirit and gain inspiration from a community with which I am deeply connected. Biodynamic agriculture is not only how we farm, it’s also who we want to become. Our health (physically, spiritually and mentally) is intrinsically linked to the health of our environment and the food we consume, and that is the message. This year’s theme is "Transforming the Heart of Agriculture" and I’m eager to hear the keynote speakers address their work as it relates to this theme. 

In early December, Steve and I will participate in a workshop at Michael Fields Agricultural Institute Industrial Hemp 2018: Lesson Learned. Here we’ll share our experiences growing grain hemp and CBD hemp this year and call for the unification of farmers to work together. Steve will be speaking at a few other conferences and workshops on the subject this winter and I will be busy planning and strategizing our 2019 growing season.
I want to pay homage to one of our employees who has been with us for 5 years, Jodie Janovec--our greenhouse lead, pack shed member, and the one who often fills the FarmMatch orders--is leaving the farm to pursue her artistic endeavors. Jodie has been the backbone of our employee circle and the “go-to” person for all our new employees as they navigate their jobs. She will be greatly missed. We wish her the best and all the success as she delves into her creative side.

I also thank all our members for your support this season as you weathered the weather right along with us. As Travis (our Saturday volunteer) put it, “We had two rains: one for 35 days and one for 45 days.”

Have a Happy Thanksgiving and hoping to serve you next year!
Root Vegetable Gratin
4 T. unsalted butter, divided, plus more for baking dish
1½ c. coarse fresh breadcrumbs
1½ c. grated Parmesan, divided
6 sprigs thyme plus 1 T. leaves
Kosher salt and freshly ground black pepper
3 c. heavy cream
1 c. low-sodium chicken broth
1½ LB celery root, peeled, sliced 1/16” thick
1 LB rutabaga, peeled, sliced 1/16” thick
1 LB turnips, peeled, sliced 1/16” thick
1 LB Yukon Gold potatoes, peeled, sliced 1/16” thick
2 garlic cloves, thinly sliced

Preheat oven to 400°. Butter a shallow 2-qt. baking dish. Melt 2 T. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 T. thyme leaves; season with salt and pepper and set aside.

Bring cream, broth, thyme sprigs, and remaining 2 T. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.

Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.

Yield: 8 servings
Squash, Black Bean, & Sweet Potato Chili
1 medium spaghetti or stripetti squash (cross between spaghetti and Delicata squashes)
2 t. olive oil
1 c. chopped yellow onion
2 cloves garlic, minced
3 c. peeled and diced sweet potato (1 medium sweet potato)
1 (15 oz) can diced tomatoes, slightly drained
3 (15 oz) cans black beans, rinsed and drained
1 (6 oz) can tomato paste
1½ t. salt, more, to taste
3½ t. chili powder
½ t. hot chili powder (optional)
2¼ t. cumin
2 t. paprika
1 t. brown sugar
¼ t. black pepper
2 c. vegetable broth, or more depending on how thick you like your chili
Optional toppings: sliced jalapeno, sliced radish, corn chips, cilantro, cashew sour cream, plain Greek yougurt

Cut spaghetti squash in half, lengthwise, and scoop out seeds. Take a metal spoon and scrape the spaghetti squash meat out. It will come out in pieces and you should get about 3 cups. Set aside.

Heat a large pot or dutch oven over medium heat and add olive oil, onion, and a pinch of salt. Cook onions for 2 minutes, then add garlic and cook for another minute. Add shredded squash and sweet potatoes, cook for 5 minutes, stirring occasionally.

Add remaining ingredients,except broth,and stir until everything is combined. Add broth, bring to a boil, reduce to a simmer and simmer until sweet potatoes are fork tender, 40 – 50 minutes.
Yield: 6-8 servings
Celeriac & Beet Salad
6 medium beets (2¼ LB trimmed, leaving 1 inch of stems attached)
1 (1-LB) celeriac)
2 T. plus 2 t. fresh lemon juice, plus additional to taste
2 T. minced shallot
¼ c. olive oil
¾ t. salt
½ c. chopped walnuts (2 oz), toasted and cooled

Put oven rack in middle position and preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1¼ hours.

While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.

Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.

Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

Yield: 4 servings
Slow Cooker Cabbage & Sweet Potato
1 LB bacon ends and pieces (find it right by the regular bacon in the store)
1 large head cabbage
3 medium sweet potatoes, peeled and sliced
2 medium onions, chopped
garlic salt
salt and pepper to taste

In a heavy skillet fry bacon until desired doneness. Transfer bacon to slow cooker, reserving fat. Chop cabbage into medium strips and lay on top of bacon.

Top with onions, then sweet potatoes. Season with garlic salt, salt, and pepper to taste.
Optional: pour all the reserved bacon fat right over the top of everything.

Cover and slow cook on LOW for 8 hours or HIGH for 4 hours.

Yield: 6-8servings
Black Radish & Apple Slaw

2 c. black radish, peeled and shredded
2 c. carrots, shredded
1 large apple, shredded 

¼ c. sour cream, creme fraiche, Greek yogurt, or kefir 
1 T. apple cider vinegar
1-2 t. honey)
salt and pepper to taste
Toasted sesame seeds 

Place radishes, carrots, and apple in a large bowl with a lid.

In a separate container, mix together all dressing ingredients; pour over the veggies.
Toss together and chill for 30 minutes to 1 hour to let flavors blend. Sprinkle with seeds and serve.

Yield: 4-6 servings
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager:
Christi Ehler, Newsletter Editor: