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Week 18 Share:
(**
see note, below
)
Brussels sprouts
Napa Cabbage
OR
Lettuce
Kale
Leeks
Sweet Potatoes
Scarlet Turnips
with greens
Butternut
OR
Acorn Squash
Sweet Peppers
EOW will also receive:
Garlic
Spinach
OR
Arugula
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Dear Members of Turtle Creek Gardens,
This marks the last summer box of the season for all Full Share and Group B EOW members. We thank you for your support of our farm and we hope you have enjoyed the vegetables this season despite the difficulties the weather had on many of our crops.
Thanks to Member Nancy Cullerton for sharing a reflection in this week's newsletter.
For those members continuing with a Fall CSA subscription:
Fall CSA Delivery Schedule:
- Week 1: Wed. October 24th/Thurs. October 25th
- Week 2: Wed. November 7th/Thurs. November 8th
- Week 3: **Due to the Thanksgiving holiday, all deliveries will take place on Wednesday, November 21st
Our Fall CSA is now FULL. The Farm Store will open in conjunction with Fall deliveries, every other week, starting October 19th.
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** NOTE:
Pack list is subject to change due to weather or harvest conditions.
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by Nancy Cullerton
Driving northwest out from Palatine, a suburb of Chicago, I am comforted mile after mile by the beauty of the land opening up in front of me. The sky is so blue, making the oranges, burgundy and yellow of the fall trees much more intense. Maybe I’ll pass an apple orchard, a spot of water, or bales of rolled hay out in the field.
Haystacks by Monet; art imitating life or life imitating art, I get mixed up.
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It’s the homeland I see
and the site of midwestern farms. I silently thank the earth for its gifts of beauty and sustenance; and to acknowledge the farmers for their hard work and knowhow in providing us with life-sustaining, rich-in-taste, food for our table.
Now is the time for those root vegetables and I am looking for a farm stand stacked with potatoes, carrots, onions, squash. I add these vegetables to my stews and soups for flavor and nutrients, a kind of comfort food for the cold winter months. I want to be ready to cook.
So today I say Happy Fall, Happy Harvest, Happy Midwestern Farms.
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Leek & Sweet Potato Gratin
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Ingredients:
3 medium leeks, white and light green parts chopped (6 c.)
2½ T. olive oil, divided
3 cloves garlic, minced (1 T.)
3 T. chopped fresh rosemary, divided
2 medium sweet potatoes (2 LB), peeled and cut into 1/8" thick slices
1⁄3 c. low-sodium vegetable broth
3 T. Italian seasoned dry breadcrumbs
Method:
Preheat oven to 450°F. Coat 10" round pan with cooking spray. Heat 1 T. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1½ T. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired.
Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.
Stir together breadcrumbs, remaining 1½ t. oil, and remaining 1½ T. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.
Yield: 8 servings
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Ingredients
½ LB sausage (2 links or half of a package ground bulk)
2 T. oil
2-3 turnips with greens (or use kale or another leafy green if not attached)
2 T. butter
½ c. stock-- turkey or chicken
Salt and pepper
Method:
Preheat oven to 350. Remove turnips from greens if attached. Remove tough center rib from the leaves and roughly chop. Wash and drain greens.
If using sausage links or brats, remove casings and slice into 1" pieces. Brown sausage in oil for just a few minutes; it does not have to be cooked all the way through. If you're using bulk sausage, break it apart with the edge of a wooden spoon as you go. Remove the mostly-cooked sausage from the pan and place in a lightly oiled casserole dish.
Scrub turnips. Peel them if they're tough or large. Dice into 1⁄4" cubes. Blanch in boiling salted water and refresh in ice water 2 minutes. Drain well.
Heat skillet where you cooked the sausage to medium-high. Melt the butter on top of the remaining drippings, and add turnips. Raise heat to medium high and toss turnips in butter. Add greens and stir to coat, and season with salt and pepper. Add stock and cook until liquid has reduced by half.
Turn off the heat under the skillet and mix sausage into turnips and stock. Transfer it all back to the baking or casserole dish. If making ahead, stop here, allow to cool and then cover and refrigerate. Set it out to allow it to come up to room temp an hour before baking.
Bake for 30-45 minutes, or until the turnips can be pierced with a knife point.
Yield: 2 servings as main dish, 4 as side dish
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Roasted Squash & Sprouts with Dijon Vinaigrette
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Ingredients:
1 LB butternut squash, peeled and cut into
¾" chunks
1 LB Brussels sprouts, stems trimmed and sliced lengthwise in half (or quarters, if large)
2 T. extra-virgin olive oil
¾ t. kosher salt
Freshly ground black pepper
¼ c. dried cranberries
Dijon Vinaigrette:
2 t. Dijon mustard
1 T. rice wine vinegar (or rice vinegar)
2 T. extra virgin olive oil
Two pinches kosher salt
Freshly ground black pepper
Method:
Preheat oven to 450 F. Line a baking sheet with foil for easy cleanup. In a large bowl, toss butternut squash chunks and halved Brussels sprouts with olive oil, salt and pepper until coated evenly. Spread vegetables in a single layer on baking sheet, putting the Brussels sprouts cut side down (they caramelize better this way.)
Roast veggies for 20 to 30 minutes until tender and browned, stirring every 10 minutes for even cooking. Stir in cranberries during the last 5 minutes of baking time.
Meanwhile, make the vinaigrette. In a small bowl, whisk together Dijon mustard and rice wine vinegar. Slowly pour in olive oil, whisking continuously until emulsified. Season with salt and pepper to taste.
Place roasted vegetables in a large serving bowl or platter and toss gently with Dijon vinaigrette. Serve warm or at room temperature.
Yield: 4-6 servings
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Lemon Chicken & Kale Soup
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Ingredients:
2 T. extra-virgin olive oil
½ medium onion, diced
3 cloves garlic, minced
5 c. chicken stock
1 t. Worcestershire sauce
½ t. Dijon mustard
1 c. cooked chicken, cubed or shredded
1 bunch kale, cut into 1-inch pieces
2 T. fresh lemon juice
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Freshly grated Parmigiano Reggiano, for serving
Method:
In a stockpot, heat olive oil over medium-high heat. Stir in onion and garlic and cook until soft and translucent, 2 to 3 minutes.
Stir in chicken stock, Worcestershire sauce, Dijon mustard and cooked chicken. Bring to a gentle boil and then reduce heat and simmer for 3 minutes. Stir in kale and simmer for 5 minutes or until kale is tender.
Stir in lemon juice and season with salt and pepper to taste. Garnish with cheese and serve hot.
Yield: 4 servings
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Sweet Potato & Turnip Mash with Sage Butter
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Ingredients:
1 LB sweet potatoes, peeled and diced
8 oz turnips (about 2 medium), peeled and diced
3 large cloves garlic
30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
2 T. butter
1 t. kosher or sea salt
½ t. coarsely cracked pepper
Method:
Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain.
Return the vegetables to the pan and keep covered. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.
Yield: 6 servings
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Turtle Creek Gardens, LLC | 262-441-0520 |
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