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Week 1 Fall Share:
(**
see note, below
)
Beets
Cabbage
Carrots
Garlic
Kale
Onion:
red & yellow
Potatoes
Squash:
Butternut
& Spaghetti
Possible addition(s):
Cauliflower
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Dear Members of Turtle Creek Gardens,
Crisp Fall days are here, and your boxes this first week of our Fall CSA are brimming with hearty roots for roasts, soups, and stews to chase away the chill. Pick-up is Thursday, October 24th.
Thanks to everyone who celebrated with us--whether in person or in spirit--at our Harvest Fest last Saturday.
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On-Farm Store Hours:
Thursdays
(only
on CSA pick up days)
: 4-6pm
Fridays: 9am-3pm
Saturday 9am-Noon
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** NOTE:
Pack list is subject to change due to weather or harvest conditions
.
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by Janet Gamble
Weather predictions for October 19
began with some promising outcomes but as the week progressed it increasingly developed into a gloomy prediction (rain early in the day, to rain starting at 4:00 pm just when the party was scheduled to start.) We scrambled to decide which building we could use for the band and guests to retreat from rain and wind. As we looked at the magnitude of getting one of our buildings ready for a party, it became clear we didn’t have the bandwidth to take on such a task so we rented a tent.
I think this was Wednesday, late in the day or early Thursday, but by the time the tent arrived on Friday the weather report had changed for the better. Just order a tent and the weather will change. Kinda like start irrigating and the rain will begin.
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Preparations began on Friday
with the reverent task of preparing the pig. Steve walked Sam (my son-in-law) through the whole process. The next morning they fired up the roaster and away we went. This was the first pig roast we’ve had and I think the guys were very proud of their accomplishment. Sam was especially pleased with his impromptu honey glaze, which he whipped up under a moment of inspiration as he watched the pig go round and round.
Partnered Process, our collaborative CBD extraction company, co-hosted this event. They organized the volunteer party who came and harvested hemp earlier in the day and assisted with some set up.
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Our guests slowly trickled in and certainly the roasting pig was the centerpiece as the crowd gathered to watch the pig go around. It must be hypnotizing, seeing as how so many people made it no further than the pig spit.
I was pleasantly aghast at the magnitude of the crowd. Our two worlds collided: the hemp world and the vegetable world, with about 100 people, we estimate.
I think this was the highlight for me, seeing so many people come and a community gathering around food. This is in large part why we have a farm that markets direct to our customers: to build community, and it is flattering when they show up for your events. So, thank you for coming and sharing food and your company with us.
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Beer-Braised Beef & Vegetable Stew
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Ingredients:
2 LB beef stew meat, cut into 1" cubes
Sea salt and ground pepper
¼ c. flour
4 T. olive oil, divided
1 c. dark beer
1 c. chopped white onion
1 c. chopped celery
1½ c. chopped carrots
2 T. chopped garlic
2 c. beef broth
1½ c. chopped potatoes
1½ c. shredded cabbage
2 T. finely chopped fresh thyme (2 t. dried)
Method:
Preheat oven to 400°F. Season beef cubes with salt and pepper and dust with flour.
Add 2 T. olive oil to an oven-safe Dutch oven, add beef cubes and sear until browned on each side (sear in batches if necessary to prevent crowding the pan.) Transfer beef to a bowl.
Add beer to pan and scrape up brown caramelized bits from the bottom. Simmer to reduce beer by half. Pour beer over meat.
Add 2 T. olive oil to pan. Over high heat, saute onions, celery and carrots. Season with salt and pepper. After about 3 or 4 minutes, add garlic and allow vegetables to soften slightly. Add beef mixture back to pan along with beef broth and return to a boil. Cover with a lid and transfer to preheated oven.
After about 10 minutes, check stew to make sure it is slowly simmering in your oven (don't boil the stew or it will toughen meat). Reduce oven temperature if needed to obtain a slow simmer.
After an additional 20 minutes, add potatoes, cabbage and thyme. Return to oven for another 40 minutes. If stew still has a lot of liquid, return pan to the stove top and simmer with the lid off to reduce and thicken stew. Stir occasionally to prevent scorching.
After a total of 1¼ to 1½ hours cooking time, stew meat should be fork tender. Adjust seasoning with salt and pepper if necessary and serve immediately.
Yield: 4 servings
Recipe adapted from:
wholefoodsmarket.com
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Ingredients:
1 LB beets
3 T. olive oil, divided
3 T. water
⅓ c. orange juice
salt
2 oranges, divided into segments
¼ c. chopped toasted walnuts
Method:
Place beets on a large piece of foil. Drizzle with water and 1 T. oil; fold and seal foil into a packet. Roast at 400 degrees F until tender, 50 minutes.
Peel beets and cut into wedges.
In a medium serving bowl, whisk together orange juice, remaining 2 T. olive oil, and salt to taste. Add oranges, beets, and walnuts. Toss and serve immediately.
Yield: 4-6 servings
Recipe adapted from:
foodnetwork.com
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Butternut Squash & Kale Sauté
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Note:
To make ahead: roast the cubed squash and prep the other ingredients, then do a quick sauté before serving.
Ingredients:
4 c. ¾" cubes of butternut squash (about 1¾ LB)
1 t. plus 2 T. extra virgin olive oil, divided
2 t. balsamic vinegar, divided
¼ t. salt
Sprinkling of black pepper
1 large red onion, quartered and sliced (about 2 c.)
3 cloves garlic, minced (about 1 T.)
6 c. thinly (¾") sliced kale (center ribs removed) (approx. 1 bunch of kale)
⅓ c. dried sweetened cranberries
½ c. pecan halves, coarsely broken
Salt and pepper to taste
Time saver: while the squash is roasting, prep the other ingredients.
Method:
Preheat oven to 425°F. Place cubed butternut squash in a bowl and toss with 1 t. olive oil, 1 t. balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.
Heat remaining 2 T. olive oil on medium high heat in a thick-bottomed 4-5 quart pot. Add onion and toss to coat. Cook 7 to 8 minutes, stirring frequently, until softened. Add garlic and cook a minute more.
Add remaining 1 t. balsamic and kale. Stir until kale is just wilted. Stir in roasted butternut squash, cranberries, and pecans. Add salt and pepper to taste.
Yield: 4 servings
Recipe adapted from:
simplyrecipes.com
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Many thanks to CSA member Samantha P. for sharing this recipe.
*Ed. note:
The
original recipe
is written for Instant Pot (or pressure cooker) and is adapted below for stove top cooking.
Ingredients:
1 T. oil or butter
1 medium onion, diced
3 cloves garlic, minced
1 T. freshly grated ginger
2 t. dried fenugreek leaves
2 t. garam masala
1 t. turmeric
½ - 1 t. chili powder, to taste
¼ t. ground cumin
½ t. salt
1 - 28 oz can diced tomatoes with juice (about 3 c.)
1 T. maple syrup
1 small cauliflower, cut into florets (about 4 c. florets)
½ c. yogurt, non-dairy yogurt, or cashew cream
Optional toppings: fresh parsley, roasted cashews
Variation: add 1-2 c. cooked chickpeas along with the cauliflower
Method:
Heat oil in a large skillet or pot. Sauté onion, garlic, and ginger for 3-4 minutes, or until the onions start to caramelize and become soft. Add dried fenugreek leaves, garam masala, turmeric, chili, cumin, and salt. Continue to cook for another 2 minutes, stirring regularly.
Add tomatoes, maple syrup, and cauliflower florets. Bring to a boil; reduce heat and simmer, covered, for 15-20 minutes, stirring occasionally, or until cauliflower is tender and sauce has thickened.
Stir in yogurt or cashew cream and combine well. Serve hot with rice, naan, or tofu, and top with fresh parsley and roasted cashews.
Yield: 4 servings
Recipe adapted from
fullofplants.com
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Turtle Creek Gardens, LLC | 262-441-0520 |
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