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Week 14/B Share:
(**
see note, below
)
Beets:
red
Broccoli
Garlic
Kale
Lettuce
Peppers
Potatoes*
Shallots
Tomatoes
EOW will also receive:
Fennel
Leeks
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Dear Members of Turtle Creek Gardens,
This month Turtle Creek Gardens is seeing a lot of visitors, having hosted one tour already and with two more tours on the horizon. Janet gives the highlights, below. Our new on-farm store is bringing people in, too.
With the onset of cooler weather, our recipes turn toward fewer salads, more roasted veggies, and soups. Do you have a favorite recipe to share? Send it to Christi at
newsletter@turtlecreekgardenscsa.com
*NOTE: Potatoes are certified organic, grown by our partner farm, LOTFOTL.
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On-Farm Store Hours:
Thursdays
during CSA pick up
: 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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September Events at Turtle Creek
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by Janet Gamble
The stream of people never seemed to end as they wound their way through the farm. On September 7,
Michael Fields Agricultural Institute hosted their second annual Hemp Field Day, a tour of their hemp research plots which included Turtle Creek Gardens and Klug Farm, another Delavan farmer growing 5 acres of hemp this season.
This popular and intriguing crop brings farmers, gardeners, and enthusiasts together to glean information from other growers as they consider whether this crop is the next economic boom for agriculture. With 150 attendees, no wonder it took the meandering crowd a bit of time to make their way to our hemp fields.
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After the Field Day, we gathered our grower group together for another roundtable discussion on post-harvest/handling of hemp and testing. We invited some experienced growers and
Rock River Labs to share their experiences and to guide new growers on the work of drying, curing, and shucking—the most labor-intensive and critical part of growing hemp. We shared a meal with our farm chef, Julie Drigot, who feeds our crew once a week and helps us with these events as needed. Others brought dishes to share and an evening bonfire kept us warm.
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This week, TCG will be part of the Walworth County Farm Bureau’s
“Farm Girl Tour”, which features Walworth county farms co-managed or owned by women. The emphasis on our farm is hemp, of course, although every aspect of what we produce on this farm is part of a whole system that cannot be denied.
On September 21, the 2019
Farm Aid Music Festival will be held at Alpine Valley in East Troy and will tour our farm the day before the concert. Who knows, maybe Willie will come.
[Farm Aid raises money for disaster relief for farms which have suffered flooding and other natural disasters. Read more:
farmaid.org
]
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"Willie Nelson, Neil Young and John Mellencamp organized the first Farm Aid concert in 1985 to raise awareness about the loss of family farms and to raise funds to keep farm families on the land. Dave Matthews joined the Farm Aid Board of Directors in 2001. Farm Aid has raised $57 million to promote a strong and resilient family farm system of agriculture. Farm Aid is a nonprofit organization whose mission is to keep family farmers on the land."
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Chunky Potato-Pepper Soup
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Ingredients:
2¼ c. potatoes, cubed (about 3 medium)
2 c. vegetable or chicken broth
½ c. green sweet pepper, chopped
½ c. red sweet pepper, chopped
½ c. yellow sweet pepper, chopped
⅓ c. chopped onion
¼ c. margarine or butter
¼ c. all-purpose flour
¼ t. salt
¼ t. black pepper
⅛ t. ground red pepper
3 c. milk
Method:
In a medium saucepan combine potatoes and broth. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender.
Do not drain.
Meanwhile, in a large saucepan cook sweet peppers and onion in hot margarine or butter until tender but not brown. Add flour, salt, black pepper, and ground red pepper, cook and stir for one minute. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir in potatoes and their cooking liquid. Heat through. Serve hot.
Yield: 4 servings
Recipe adapted from
bhg.com
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Citrus-Roasted Beets & Chicken
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Ingredients:
4 bone-in, skin-on chicken thighs
5 T. butter, divided
1 t. chili powder
3-4 garlic cloves, minced, divided
2 T. minced fresh rosemary, divided
Zest of 1 small orange, divided
4 carrots, peeled and sliced in half lengthwise
1 fennel bulb, core removed and chopped into large chunks
1½ t. salt, divided
4 large beets (or 6 small), trimmed, peeled and sliced into ¼” thick rounds
Juice of ½ orange
Method:
Preheat oven to 400 degrees F. Oil a large baking sheet. Place chicken thighs on baking pan/sheet, at least 3 inches apart. Add ½ T. cold butter to the top of each chicken thigh. Evenly distribute chili powder over tops of chicken thighs. Set aside.
Melt remaining 3 T. butter. In a large mixing bowl, place half the garlic, half the rosemary, half the orange zest, with carrots, fennel, ½ teaspoon sea salt and half the melted butter. Stir to combine and spread out on the baking pan surrounding the chicken.
Mix beets with remaining garlic, rosemary, orange zest and melted butter. Sprinkle with ½ t. salt and stir to combine. Spread beets out on baking sheet. Drizzle orange juice over vegetables. Sprinkle remaining ½ t. salt over chicken.
Bake for 1 hour until vegetables are tender and chicken is cooked through and skin is golden brown. Serve immediately.
Yield: 4 servings
Recipe adapted from:
recipestonourish.com
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Toad-in-the-Hole with Kale
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Ingredients:
1 T. olive oil or ghee
1 small shallot, minced
4 c. lightly packed chopped kale (about 4 large kale leaves)
¼ t. salt
2 large slices of bread
2 large eggs
1 oz shredded Fontina or Gruyère cheese
Chili flakes, optional
Method:
Preheat oven to 400˚F.
Heat a skillet over medium-low heat and add olive oil or ghee. When hot, add shallot and cook until fragrant and softened, about 6 minutes.
Add kale and a pinch of salt. Cook, stirring often, until kale has softened and begins to wilt.
Meanwhile, use a biscuit cutter or upended drinking glass to cut a hole in the middle of the bread slices. Place bread on a sheet tray lined with parchment. Toast in preheated oven until just starting to crisp, flipping once halfway through baking.
Remove toast from oven and carefully crack an egg into each hole. Spoon kale mixture around egg and over toast. Top kale with shredded cheese. Return pan to oven and cook until cheese has melted and egg white is set, about 10 to 12 minutes. Remove to individual serving plates, add an extra sprinkle of salt and/or chili flakes if desired.
NOTE: You can easily scale up this recipe for a brunch.
Yield: 2 servings
Recipe adapted from:
naturallyella.com
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Broccoli-Beet Salad with Shallot Vinaigrette
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Ingredients:
1½ LB beets, trimmed and scrubbed
Salt and pepper
1 T. olive oil
1 small head broccoli, florets removed and cut into bite-sized pieces
2 T. red wine vinegar
1 T. minced shallot
1 t. brown mustard
6 T. extra-virgin olive oil
4 oz feta cheese
Method:
Preheat oven to 350 degrees. Place beets in a baking dish large enough to hold them in a single layer. Add enough water to cover the beets three quarters of the way up their sides. Sprinkle with salt and drizzle with olive oil. Cover with foil and bake until tender, 1 hour. Transfer beets to a cutting board and allow to cool. Remove skins, cut into 1" wedges. Arrange beets on a serving platter.
Place broccoli in a steaming basket over boiling water, cover, and steam for 3 minutes. Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, 8 to 10 minutes. Remove from heat and transfer to the serving platter with the beets.
Combine vinegar and minced shallots in a small bowl and allow to stand for at least 15 minutes. Stir in mustard and a pinch of salt and pepper then whisk in the extra-virgin olive oil. Pour dressing over the beets and broccoli and crumble the feta cheese over the top.
Yield: 6 servings
Recipe adapted from
greenbeandelivery.com
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Turtle Creek Gardens, LLC | 262-441-0520 |
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