November 3, 2020 | Volume 11 | Fall Week 2
FALL Week 2

Strong winds this past weekend made quick work of stripping the trees of their final leaves. Good-bye color, hello November! For a few days, it was soup weather, but now it feels like June again. That's Wisconsin weather for you...

With your Thanksgiving feasting in mind, we'll be bringing you some special holiday foods in our online Farm Store offerings for Fall CSA Week 3 delivery (November 19)--including wild rice, cranberries, apples, and pecans. Watch for that announcement next week.

SPECIAL ORDER PIES: We are also taking orders for Evergreen Amish Pies. These orders should be directed to Janet at the following address:
  • Pumpkin or Streusel-top Apple
  • $14.99 per pie
  • Apples, pumpkins, eggs, cream are from their own farm. All other ingredients are organic
  • Pies will be delivered frozen 
Week 2 Fall
Pack List

Onions: red & yellow
Potatoes: red
Squash: Acorn & Spaghetti
Sweet Potatoes

Pack list is subject to change due to harvest and weather conditions
Unplugged & Unhinged
by Janet Gamble

A few weeks ago my computer crashed and I lost my router so I wasn’t able to do some of my tasks which included: access to QuickBooks, work preparations that are dependent on forms that structure our operating procedures, availabilities to customers, the newsletter, etc.…It was a semi serious infraction to my day-to-day functions to keep the business running smoothly…seamlessly….elegantly?? So, I thought.

Immediately I felt the mounting frustration and dread that I was practically disabled from being able to function properly. I certainly went into fix-it mode but found some interesting obstacles that I hadn’t expected. Like: one just can’t go to Best Buy and get a quick-fix solution. You must set up an appointment which is not immediate. The waiting list for tech support is days and one is escorted to the department you seek to visit. I’m used to going to Walmart (the only local store where I can purchase office supplies) where it’s “anything goes.” And here a major box store is regulating the shopping experience for the safety of consumers and workers during this pandemic. I can appreciate that. Geek Squad was overworked and the busiest department. I guess the use of the internet is especially accelerated during this time. No wonder tech companies are making billions. 
After scheduling an appointment, I slipped into the computer department to scan my options. I pretty much knew that my computer contracted the blue death screen and would need to be replaced. When I asked the sales person about certain models that seemed to meet my budget and needs there were literally none available. I looked around the store at that point and realized that this store was practically shelf barren and was working on limited supply. I really didn’t understand if it was a supply-and-demand problem or a supply chain problem or a down-size problem. All I knew was that I couldn’t get what I wanted in a world where we always get what we want. I eventually got a computer. Rushed. Unresearched and am still working out the bugs. Not even realizing that you don’t automatically get the operating system as part of the deal.
 I stepped back to examine how being computerless and semi “unplugged” (although I still had my smart phone but was limited in what I could accomplish) was making me feel…really. I was certainly out of sorts and had to STOP to examine this condition. My anxiety level was heightened, I felt discombobulated and couldn’t keep things straight. The order of my life was turned upside down and I quickly realized how my life was so reliant on the computer to structure my day-to-day life and without it I felt like the floor was taken out from under me. Holy !*$#. I even get to spend most of my time outdoors or away from the computer. What do people who are on their devices way more than I am feel like when they get unplugged?

I turned to “old school” methods. Hand writing everything in preparation for the day, hand writing receipts from those carbon copy invoice books…remember those? Using my phone to send my crop availability to our customers. Yes, those old archaic and “unprofessional” ways came to the rescue. I surrendered to them and found that it was really quite navigable. 
During this time, I went to pick up apples from Ela Orchard, one of the most charming places I love to visit. I have a special affinity for this place since the first time I came there, the buildings were almost identical to the architecture on the estate I worked and lived for the first 16 years of my adult life. It’s a second/third generation apple orchard in Richmond, tucked back off the road through the woods with the orchard beyond the maple trees. I love this place and the people who own it. Bob Willard is like an apple himself. Everything is old. Many of the trees, the buildings, the equipment even the apple press is handmade with old timbers from old trees. Bob hand prints all the signs with a sharpie in perfect penmanship. IDA RED SWEET DELICIOUS WITH A HINT OF SPICE.

I picked up my apples and inside the paper bag was a handwritten invoice in sharpie in the most perfect penmanship on a piece of scrap paper. That moment brought me the most joy and sense of calm I had since this computer snafu began and was suddenly full of gratitude and peace. I sank my teeth into an apple. 
A Few Tips for Fall Vegetables
If you have a slow cooker, here's an alternative to roasting beets for use in recipes like salads and quick pickles. The article includes how to freeze the cooked beets for later use.

You can also cook winter squash in the slow cooker and freeze the puree.

And here are two frugal solutions for using up odds and ends of vegetables and herbs:
Curried Spaghetti Squash & Tomato Soup
1 onion, chopped
3 cloves crushed garlic
1 T. olive oil
1½ t. curry powder, more to taste
1 t. ground cumin
1 t. ground turmeric
8 c. vegetable stock
¼ c. dry lentils (red lentils will result in a thicker soup)
1 (28 oz) can diced tomatoes with juice
¼ c. uncooked white or brown rice (see instructions)
1 c. frozen corn
1 small spaghetti squash or ½ large squash--to taste
Optional additions, up to 1 cup total: frozen green beans or peas, cooked black beans or chickpeas, shredded cabbage or carrots.

Preheat oven to 350°F. Place cut side of squash down in a lightly oiled baking pan. Bake at 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork. (May be done ahead.)

In a large soup pot, sauté onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.

If using brown rice, add rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with corn and other optional veggie/bean additions.

After 35 minutes, add spaghetti squash. Simmer until rice is tender. Taste and adjust seasonings.

Servings: 6-8
Recipe adapted from:
Sweet Potato & Broccoli Hash
1 medium sweet potato, peeled
1 medium head broccoli, stalk peeled, cut in bite-sized pieces
¼ onion, sliced
2 T. olive oil, divided
2 eggs
Salt & pepper
Salsa of your choice
Optional additions: finely chopped mushrooms or sweet pepper

Dice sweet potato into ½" chunks. Heat 1 T. olive oil in a large heavy-bottomed frying pan over medium heat. Add sweet potatoes and cook for about 10 minutes, until starting to brown.

When the sweet potatoes are almost done, add onions, broccoli, and optional vegetables if using. Cook for another 7-8 minutes or so, until the onions are soft and broccoli turns bright green. Remove veggies from pan and place on two plates. Keep warm.

Reduce heat slightly and add 1 T. olive oil to pan. When the oil is hot, add eggs one at a time. Cover and cook until top is set and yolk reaches desired doneness. Carefully remove eggs from the pan and place one egg atop the cooked vegetables.

Season to taste with salt, freshly cracked pepper and salsa.

Servings: 2
Recipe adapted from:
Beet & Cabbage Soup
¼ c. (½ stick) unsalted butter
3 c. coarsely chopped peeled raw beets (from 1½ LB)
3 c. chopped red onion
3 celery stalks, coarsely chopped
1 c. chopped red cabbage (may subs. with green--it will turn red from the beets)
3 t. finely chopped seeded jalapeño pepper
5 c. (or more) low-salt chicken broth
2 T. fresh lime juice
Tortilla chips
Sour cream

Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and jalapeño; sauté until celery is soft, about 10 minutes. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes.

Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Thin with more broth by ¼ cupfuls, if desired. Ladle soup into bowls and top with tortilla chips and sour cream.

Servings: 6
Recipe adapted from:
Maple-Roasted Squash & Chicken Thighs
1 medium acorn squash
4 medium carrots, chopped (about 2 c.)
1 medium onion, cut into 1" pieces
6 bone-in, skin-on chicken thighs (about 2¼ pounds)
½ c. maple syrup
1 t. salt
½ t. coarsely ground pepper

Preheat oven to 450°F. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into ½" slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.

Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

Servings: 6
Recipe adapted from:
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager:
Christi Lee, Newsletter Editor: