October 20, 2020 | Volume 11 | Fall Week 1
FALL Week 1

Welcome to Week One of the Fall CSA! If you are joining us for the first time this year, please read below for some helpful guidelines to our CSA procedures. Thank you in advance for taking the time to read thoroughly. 

FALL CSA Delivery dates are October 22, November 5, and November 19.
Week 1 Fall
Pack List
Onions: red & yellow
Squash: Acorn 

Pack list is subject to change due to harvest and weather conditions
Fall CSA:
Communications & Pick-up Procedures
  • You will receive this by email TUESDAY evening on pick-up week. The newsletter contains a list of produce you will receive in your box*, announcements, farm updates, recipes, and tips for using your veggies. (*Changes in the produce you receive may occur due to weather or harvest conditions between newsletter publication and delivery day.)
  • Member submissions are welcome! Share with your fellow CSA members: reflections, photos, favorite recipes, or a one-liner about how you used your turnips--it doesn't have to be fancy. Send to the editor, Christi Lee: newsletter@turtlecreekgardenscsa.com
  • Accidentally deleted a newsletter you wanted to save? You can access it by link through our website.

  • As a courtesy to our hosts, please wear a mask when you pick up your produce. 

  • We expect all members to pick up their produce on Thursday during the 4-6 pm time frame unless otherwise noted in your confirmation letter.
  • Your pick-up site host's contact information was given in your confirmation letter. In the event you can’t pick-up during that timeframe, it is your responsibility to contact your host and make alternative arrangements with them directly.
  • If you arrive after the pickup time and have not contacted your host in advance about your late arrival, know that your box may no longer be available. Hosts may use or donate any unclaimed produce as they see fit.  

  • Each pickup site will have a check list of names. When you take your box, please cross your name off the list so the host knows who has picked up. 

  • Each box has a label with an illustration of how to break it down. Please flatten and return all boxes to your host site. We suggest you bring a basket or cooler to carry home your produce and leave the box behind at the host site.

  • (The Online Farm Store) We use the online service FarmMatch to host a virtual Farm Store, which opens the Friday-Sunday before each CSA delivery. Offerings include extra produce, seasonal fruit, animal products from TCG and our partner farms, honey, TCG's sauerkraut, and more.
  • We send a “store is open” email notice on Thursday night and a reminder on Sunday morning. When possible, we include a preview of what is likely to be in your CSA box the coming week, to help you plan.
  • If you are new to FarmMatch, the site will prompt you to set up an account. There is a small administrative fee added to your order by the FarmMatch service.
  • The items you order will be delivered with your regular CSA share at your next pickup. Meat, eggs, and other perishables will be delivered to pick-up sites in coolers. Please bring your own coolers for transfer and leave the TCG coolers at the site.
  • All questions about Farm Store products and orders should be directed to Janet. farmmanager@turtlecreekgardenscsa.com

Potato & Fennel Soup
3 large leeks
1 large bulb fennel, diced (stems and fronds reserved)
3 large carrots, diced
Kosher salt and freshly ground pepper
olive oil
2 T. unsalted butter
2 LB potatoes, peeled and cut into 1" chunks
1½ c. milk
¼ c. chopped fresh parsley and/or dill

Preheat oven to 450°F. Make broth: Cut off dark green tops of leeks and put in a large pot along with fennel stems and fronds; add 8 cups water. Bring to a boil, reduce heat to medium, cover and simmer 20 minutes. Strain out the solids and discard. (Refrigerate broth if making ahead.)

Meanwhile, halve remaining leeks lengthwise, thinly slice and rinse. Put carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, drizzle with olive oil and toss. Roast until golden, about 25 minutes.

Meanwhile, melt butter in a Dutch oven or pot over medium-high heat. Add remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add potatoes and 2 cups of prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and
milk; bring to a boil.

Puree with an immersion blender or transfer in batches to a blender and; season with salt and pepper. Return soup to pot and reheat gently. Ladle soup into bowls; top with roasted vegetables and chopped herbs.

Servings: 4
Recipe adapted from: foodnetwork.com
Squash, Broccoli & Barley Salad
1 medium acorn squash, halved, seeded, and cut into ½ " slices
4 T. extra-virgin olive oil, divided
Coarse salt and ground pepper
1 bunch broccoli, cut into florets (about 6 cups)
2 c. quick-cooking barley
¼ c. fresh lemon juice (from 2 lemons)
2 T. minced shallot or red onion
⅔ c. chopped toasted almonds
½ c. golden raisins
¾ oz piece Parmesan, shaved with a vegetable peeler

Preheat oven to 450°F, with racks in upper and lower thirds. On a rimmed baking sheet, toss squash with 2 teaspoons oil and season with salt and pepper; arrange in a single layer.

On another rimmed baking sheet, toss broccoli with 2 teaspoons oil and season with salt and pepper. Place squash on top rack and broccoli on bottom rack and roast until tender, about 30 minutes. Let cool slightly, then cut squash slices in half.

Meanwhile, cook barley according to package instructions. Drain and let cool.

In a large bowl, whisk together 2 tablespoons plus 2 teaspoons oil, lemon juice, and shallot; season with salt and pepper. Add squash, broccoli, barley, almonds, and raisins. Season to taste with salt and pepper. Serve topped with Parmesan.

Servings: 4
Recipe adapted from: marthastewart.com
Cilantro-Lime Sheet Pan Chicken & Vegetables
1½ LB chicken breast
1 head broccoli
1-1½ LB potatoes

1 bunch cilantro (you can keep most of the stems on)
Juice of 1 lime (2 T.)
2 T. olive oil
2 T. mayonnaise
1 T. minced garlic
1 t. black pepper
1 t. sea salt
1 t. chili powder
1 t. ground cumin
½ t. cayenne pepper

For serving:
Chopped fresh tomatoes
Chopped cilantro
Ranch dressing

Preheat oven to 375 F. Chop chicken, broccoli, and potatoes into uniform, bite-sized pieces. Combine in a large mixing bowl.

Combine all marinade ingredients (cilantro through cayenne pepper) in a food processor or blender and process until fully combined.

Pour marinade over chicken and veggies, toss until all the pieces are evenly coated.
Transfer ingredients to a large rimmed baking pan. Bake 35-40 minutes, until chicken and potatoes are cooked through.

Serve warm with fresh tomatoes, chopped cilantro, and ranch dressing.

Servings: 4-6
Recipe adapted from: realfoodwithdana.com
Penne with Kale, Onion & Garlic
1 medium onion, sliced
2 T. olive oil, divided
8 garlic cloves, thinly sliced
3 c. uncooked penne pasta
6 c. chopped fresh kale
½ t. salt

In a large skillet, cook onion in 1 tablespoon oil over medium-low heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding garlic during the last 2 minutes of cooking time.

Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 inch of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain.

Drain penne; drizzle with remaining oil. Stir salt, penne and kale into onion mixture; heat through and serve.

Servings: 6
Recipe adapted from: tasteofhome.com
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager: farmmanager@turtlecreekgardenscsa.com
Christi Lee, Newsletter Editor: newsletter@turtlecreekgardenscsa.com