September 23, 2018 | Volume 9 | Week 16/B
Summer CSA: Week 16

Week 16 Share:
(** see note, below )
Arugula
Beets
Kale
Lettuce: green leaf
Onions: red
Peppers: colored
Spinach
Squash:
spaghetti

EOW will also receive:
Carrots
Tomatoes (if available)
Dear Members of Turtle Creek Gardens,

As cooler nights and shorter days come on, we bid good-bye to most of the warm-weather favorites and say hello to the first winter squashes. It's that time of year when salad season gives way to soup season. Happy Autumn!
** NOTE: Pack list is subject to change due to weather or harvest conditions.
Farm Updates from Janet
Winter Squash Harvest

Our hard-working crew began harvesting our acre of winter squash this week. We have acorn, butternut, spaghetti, stripetti, festival, and pie pumpkins. If I had to assess the results of the season, our Cucurbitaceae crop (squashes and melons) did extraordinarily well despite the weather they endured.

So, out of the 10 beds of squash, our crew harvested 4 beds--which translates into 4 pallet loads of squash curing in the sun. Loads more to go. We will have plenty to distribute to the last weeks of our summer share and plenty for the fall shares.
Sweet Potatoes

Our sweet potato plants are lush and beautiful and if the foliage is any indicator of what’s under the ground, then we’ll have a good crop. A few plants were dug to see what is in store and it looks like a bumper crop. They were still a little underripe, so we’ll keep them in the ground until we get a good frost. After digging, we will get them in the greenhouse for curing--at 65 degrees--and this is when the sugars develop, thickening the skin and making them shelf stable. A good crop for more than one distribution this year.
Fall Equinox

Officially Fall now, we are ending our days at a reasonable time as the days wane. The barn swallows have flown from the barn rafters, blackbirds are flocking, sandhill cranes are congregating, and the morning songs of the birds are diminishing as they make their way south. The sun is at eye level, often making it difficult to see, but the fall sky at sunset is most amazing this time of year--a watercolor masterpiece bearing witness to each evening.

Most significantly, the summer crops are shutting down and the last remnants of tomatoes, peppers, cucumbers, and summer squash are being savored in our quick but delicious meals. We come to work in our layers and wool hats and shed each layer like bread crumbs as the sun makes its way above the horizon. The nights have become quite cool and we remember that not long from now the walk-in cooler is where we work to keep warm. But for now, the autumn weather is most welcoming and gives us all the boost so needed to finish the season.

We have received so many appreciations this season and cannot express enough how it helps and supports us in our work. We do what we do because of the food that nourishes us all.
Roasted Beet Soup with Kale
Ingredient
½ onion, diced small
2 cloves garlic, minced
10-12 small or 5-6 large beets
1 can garbanzo beans (15 oz), drained and rinsed
1-2 large stalk kale, cut or gently ripped into small pieces
3-4 T. olive oil
¼ t. turmeric powder
1½ t. salt
3 c. water
Black pepper to taste

Method:
Preheat oven to 350 degrees F. Grease a baking sheet with olive oil. Cut beets in half and place skin side up on baking sheet. Roast for 30 minutes or until tender. Allow beets to cool to room temperature after removing from oven. Peel cooled beets and dice into 1/2" cubes.

Cook onions and garlic in olive oil over medium-low heat in a soup pot for five minutes. Add cubed beets and stir. Stir in turmeric powder and salt. Cook five minutes.
Add garbanzo beans and kale. Stir.

When kale has cooked down and softened add 3 cups water. Raise heat to medium and bring soup to a simmer. Simmer 5 minutes. Add black pepper and extra salt to taste. Serve.

Yield: 2-4 servings
Cheesy Spinach Stuffed Spaghetti Squash
Ingredients:
1 medium spaghetti squash (approx. 2-3 LB)
2½ T. minced garlic
1-2 t. olive oil, plus extra for roasting squash
5 oz fresh spinach chopped
½ c. heavy cream
1 T. cream cheese (optional)
½ c. freshly grated Parmesan cheese, plus extra for topping
salt and pepper to taste
grated or sliced mozzarella for topping, to taste

Method:
Preheat oven to 400 degrees F. Slice squash in half lengthwise and scoop out seeds.
Rub cut side of squash with olive oil, place cut side down on a rimmed baking sheet and roast 40 minutes, or until tender and easily pierced with a fork. ( Do ahead tip: The squash can be roasted and stored in the fridge for a few days)

While the squash roasts, in a medium pot or skillet, bring olive oil to medium-high heat and sauté garlic until fragrant. Add spinach and stir until wilted. Add cream, optional cream cheese, and Parmesan; stir well. Season with salt and pepper to taste; remove from heat.

Once squash is done roasting, allow to cool until easily handled. Use a fork to separate and fluff the strands of spaghetti squash. Reduce oven to 350F.

Pour sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional Parmesan, if desired. Bake at 350 degrees for 20 minutes or until bubbly and squash is heated through. If desired, broil on high for just a minute or two until cheese topping is lightly browned. 

Yield: 4 servings
Kale, Arugula, & Mushroom Salad
Ingredients:
8 oz cremini mushrooms, sliced
2 T. olive oil
4 c. arugula
4 c. chopped kale (thick center rib removed)
½ c. shaved Parmesan cheese

Vinaigrette Dressing:
¼ c. olive oil
2 T. white balsamic vinegar
1 t. Dijon mustard
2 cloves garlic, minced
½ t. salt
dash of black pepper

Method:
In a small bowl mix together dressing ingredients, set aside.

Heat 2 T. olive oil in a saute pan over medium-high heat. Cook mushrooms, stirring occasionally, until well browned, about 5 to 7 minutes.

In a large mixing bowl combine kale, arugula, Parmesan, and cooked mushrooms. Drizzle dressing over top and toss to coat. Serve at once.

Yield: 4 servings
Member Share
Roasted Red Pepper Dip
Thanks to CSA member Mary L. for submitting this recipe. Mary says, "This delicious, easy-to-make dip can be eaten with crudités or crackers. I made this yesterday and brought to a party. Gone in seconds!"

Ingredients:
6-8 Italian frying peppers
4 oz feta cheese
5 or 6 peeled garlic cloves 
1/2 c. olive oil
1 t. Black pepper, freshly ground

Method:
Preheat oven to 350 degrees. Remove stem and seeds from the peppers and cut into quarters. Place in baking dish along with whole garlic cloves and olive oil. Toss to coat and sprinkle with black pepper. Roast for 30-40 minutes, or until soft and wrinkled, turning twice.

Remove roasted peppers and garlic from the oven and place entire contents in blender. Blend until smooth, adding additional olive oil if necessary. Add feta cheese and blend until incorporated.

Serve in a bowl with crackers or raw cut-up vegetables on the side. A tablespoon can also be added to 1/2 cup of mayonnaise for a delicious sandwich condiment.


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