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Week 12 Share:
Basil:
pesto
Cabbage:
red
Carrots
Cucumbers
Garlic
Leeks
Lettuce
Melons:
cantaloupe & watermelon
Peppers
Tomatoes
EOW will also receive:
Beets:
red
Onions
Potatoes
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Dear Members of Turtle Creek Gardens,
To a CSA farmer, “thinking outside the box” means generating creative solutions to challenges facing the traditional CSA model, from alternatives to the pre-packed CSA box to growing crops that will never appear a CSA box.
This past week, Janet was among several local farmers interviewed for an article on
outside-the-box solutions that appeared in
The Gazette and last Saturday, TCG hosted
“Thinking Outside the Box”, a field day showcasing our industrial hemp project. Read more about the event below.
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On August 18, TCG’s “Thinking Outside the Box” field day brought together approximately 90 participants from Wisconsin, Illinois, and Indiana. Those attending included vegetable and livestock farmers, researchers, processors, and even a few hemp enthusiasts from the general public.
The event was organized and facilitated by
Angelic Organics Learning Center's Collaborative Regional Alliance for Farmer Training (CRAFT) and sponsored by
Connoils, a manufacturer of nutritional oils located in Waukesha, WI.
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Attendees toured TCG’s Cannabidiol (CBD) Hemp field and Grain Hemp field. TCG’s Lead Field Operator, Steve Tomlins, spoke to participants about the production experience of hemp growing in the first year of the project. Janet addressed market expansion for farmers experiencing current market pinches and how high-value crops like CBD hemp can be a good fit for vegetable growers, as a supplement to vegetable-growing.
Other speakers included Melody Walker from DATCP (Department of Ag, Trade, & Consumer Protection) who addressed the legal issues of growing hemp and answered questions on the topic; Mike Flynn, who addressed supply chain issues such as how vertical and horizontal integration can be an option for growers; and a representative from Connoils speaking about the company’s interest in working directly with Wisconsin farmers and expanding their facilities to include CBD oil processing for Wisconsin-grown products.
Many participants indicated interest in learning more about developing their own plan for moving forward with growing hemp.
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Tomato & Watermelon Salad
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Ingredients:
4 to 6 large tomatoes, cut into 1 1/4" cubes
1 small watermelon, cut into 1 1/4" cubes
1 t. kosher salt
¼ c. extra-virgin olive oil
2 T. sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 c. feta cheese, crumbled
Method:
Combine cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together oil and vinegar and season with salt and pepper to taste.
Add cheese to tomatoes and watermelon, then the dressing, and toss gently to combine.
Serves: 6-8
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Sweet Pepper Pasta with Sausage
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Ingredients:
1 LB orecchiette pasta
1 LB hot Italian sausage, casings removed
3 T. unsalted butter, divided
1 LB multicolored sweet bell peppers, thinly sliced crosswise
2 T. red wine vinegar
1 1/2 t. kosher salt
1 garlic clove, minced
1/3 c. coarsely chopped fresh oregano
1 1/4 oz Pecorino Romano cheese, finely shredded (about 1/2 cup)
1/4 c. torn fresh basil
Method:
Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water.
While pasta cooks, cook sausage in a large nonstick skillet over medium-high, stirring to break into bite-size pieces, until cooked through, 5 to 7 minutes. Transfer to a plate lined with paper towels. Discard drippings.
Add 2 tablespoons of the butter to skillet, stirring and scraping to loosen browned bits from bottom of skillet. Add peppers, and cook, stirring occasionally, 3 minutes. Stir in vinegar, salt, and garlic; cook 1 minute. Stir in pasta, sausage, and remaining 1 tablespoon butter. Stir in cooking water, 1/4 cup at a time, until sauce is smooth and coats pasta. Discard any remaining cooking water. Stir in oregano.
Top servings evenly with cheese and basil.
Serves: 6
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*Thanks to CSA member Mary L. for sharing this recipe
Ingredients:
Tart Dough:
3 c. all-purpose flour
12 T. (1 1/2 sticks) cold unsalted butter, cut into 1/2"pieces
Kosher salt and freshly ground black pepper
3 T. extra-virgin olive oil
4 T. cold water
Tart:
1 T. Dijon mustard
1/2 c. grated Gruyere cheese
4 plum tomatoes, cut into 1/2" slices, seeds removed
6 oz Camembert cheese, sliced into 1/8" strips
1/2 c. extra-virgin olive oil
2 T. finely chopped fresh basil
2 t. finely chopped fresh parsley
2 t. finely chopped fresh thyme leaves
1 clove garlic, finely chopped
Method:
For the dough: Combine flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
For the tart: Preheat oven to 375 degrees F. Roll chilled dough into a 14-inch circle and place into 12-inch tart pan with a removable bottom. Chill 15 minutes.
Spread mustard over bottom of tart shell. Sprinkle Gruyere evenly over mustard and alternately place tomato and Camembert over Gruyere. Bake on middle shelf of oven for 35 minutes.
Mix together olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove tart and cool briefly before serving. Serve warm with the remaining herb oil.
Yield: 6-8 servings
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Red Cabbage & Cucumber Slaw
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Ingredients:
5 c. red cabbage shredded
1 c. cucumber thinly sliced
1 c. carrots shredded
1 c. red pepper thinly sliced
1/2 c. scallions diced
1/2 c. cilantro minced (optional)
Honey Lime Vinaigrette
2 T. olive oil
1 T. honey
1/4 c. lime juice
1 clove garlic grated
1 t. cumin
1/2 t. coriander
1/2 t. smoked paprika
1/2 t. sea salt
1/4 t. pepper
Method:
Wisk together vinaigrette in the bottom of a large salad bowl.
Add all slaw ingredients to the bowl and toss well to combine.
Allow to stand 20 minutes at room temperature for flavor to develop.
Serves: 6-8
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Turtle Creek Gardens, LLC | 262-441-0520 |
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