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Greetings!
Our season is now in full swing, bringing you the first of the warm-weather crops this week: summer squash and zucchini. Enjoy!
Week 3/A CSA deliveries for Thursday, June 25 include:
- Full Share vegetables
- Every-Other-Week (EOW) Group A vegetables
- Full Egg Share
- EOW Egg Share Group A
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Week 3/A
Pack List
Arugula
Asparagus
OR
Strawberries**
(**Michigan, non-organic)
Basil
Beets:
red
Kale
Lettuce
Scallions
Summer Squash Zucchini
EOW will also receive:
Kohlrabi
Mushrooms*
Pack list is subject to change due to harvest and weather conditions
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by Janet Gamble
In the early years of my journey to this day, I believe that my quest to explore the endless universe of the soil has led me to farm by our current model: towards a life giving, life supporting, inclusive holistic system. Today we have coined this system as “regenerative organic”—since organic [by definitions for USDA certification] may not include soil-based systems or even hold a farm to the incorporation of animals and other species that are intricately woven into a biological system.
The closest model remotely resembling what seemed to make sense to me is biodynamic agriculture, which I was introduced to years ago. The biodynamic model includes mineral (soil), animal, plant, and outer spheres of the cosmos coupled with the inner life or spiritual development of the human being.
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We are craving, physically and spiritually, for better. As humans we want the best to sustain our health and future resources. We as farmers, who devote our work beyond the annual cash crop, have invested in this notion of creating a sustainable system. We learn from our failures. We are researchers, collecting the data and experience from years of trial and error, exploring the variables that each unique season provides. We become part of the land we steward as it lives in our bones, minds, and hearts and realize we are not separate from this soil that feeds us.
Farming is a cultural act. We are creative beings that orchestrate the complexity of our plan and then execute it daily. In return, we benefit from the bounty that feeds us, communing around a meal or festival where we are bound by the food that symbolizes our cultural heritage and gives us the nourishment to live. Food inspires us through our sense experiences when we see a fruit on the vine, or taste and smell the meal that we have infused with our will to create it. Sharing this with others elevates us as both gift givers and those who receive with gratefulness.
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We are empathizers, caring for the animals who are sacrificing their lives for ours, giving them the best life, environment, and conditions possible. Empathy extends itself to the non-sentient, to health of the soil and plants. It is troubling to see the suffering and we proceed to correct it and heal.
The soil is the womb in which life springs.
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Summer Squash & Basil Pasta
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Ingredients:
¼ c. olive oil
8 garlic cloves, thinly sliced
2 LB assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 t. Aleppo-style pepper, plus more for serving
12 oz
paccheri,
ziti, or other large tube pasta
2 oz Parmesan, grated (about ½ cup), plus more for serving
1 T. fresh lemon juice
½ c. basil leaves, divided
Method:
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 t. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until
al dente.
Transfer pasta to skillet with squash using a slotted spoon and add ½ c. pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
Servings: 4
Recipe adapted from:
bonappetit.com
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Moroccan-Style Roasted Beets
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Ingredients:
1 LB beets
1 T. olive oil
1 cloves garlic, smashed and minced
½ t. ground cumin
1 T. freshly squeezed lemon juice
Pinch of coarse salt
Method:
Preheat oven to 400° F. Wash and trim beets. Wrap in heavy-duty foil and place package on rimmed baking sheet. Roast for 1 hour, or until completely tender when pierced with a fork. Cool.
Skin beets with paring knife and cut into ½” dice. Place in a bowl.
Heat oil in a small skillet over medium-high heat. Add garlic and cook, stirring, for one minute, or until fragrant but not browned. Add cumin and cook one minute longer. Pour hot oil over beets and toss to coat. Add lemon juice and salt; toss again.
Let salad stand for at least 30 minutes for flavors to blend. Serve at room temperature.
Servings: 2-3
Recipe adapted from:
The Feast Nearby by Robin Mather
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Ingredients:
4-6 c. loosely packed chopped kale, chard, mustard greens, beet greens, arugula, or a mixture. Allow the rinse water to remain on leaves, for cooking
1 T. olive oil
1 T. maple syrup
Method:
Heat oil in a skillet on medium. Add greens and sauté until wilted, about three to five minutes.
Add maple syrup and stir until well-distributed. Serve warm.
Servings: 4
Recipe adapted from
Modern Homestead by Renee Wilkinson
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Fish with Arugula & Charred Scallions
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Ingredients:
3-5 scallions (less if thick, more if thin)
Two 6 oz skinned cod fillets (no more than 1" thick)
Kosher or sea salt
Freshly ground black pepper
½ t. dried thyme (may substitute dried
fines herbes or Italian seasoning blend)
2 t. plus 2 T. extra-virgin olive oil
1 medium clove garlic
1 lemon, juice and zest
2 t. honey
½ t. dried oregano
About 5 oz arugula
Method:
Trim scallions. Thoroughly pat fish dry with paper towels, season lightly with salt and pepper.
Crumble dried thyme into a small bowl. Using a fork, whisk in 2 t. oil, then rub mixture over cod and scallions.
Heat a grill pan or medium nonstick skillet over medium-high heat. Once pan is hot, add scallions and cook for 3 minutes, turning so they are charred all around. Transfer to a cutting board.
Add fillets to the pan and cook until fish is opaque at the center and just barely flakes under the tines of a fork, 2 to 3 minutes. It should have some nice char or browning. Transfer to a plate. Chop scallions into a small dice.
Mince garlic and place in a large salad bowl. Using a Microplane grater, finely zest lemon over the same bowl, then cut the fruit in half and squeeze in 1 T. of its juice. Cut remaining lemon into wedges for serving.
Add honey and chopped scallions to bowl. Crumble dried oregano into bowl, whisk in remaining 2 T. oil to form an emulsified vinaigrette. Reserve some to spoon over the fish.
Add arugula to the bowl with the vinaigrette, tossing to coat evenly.
Divide dressed arugula between 2 plates, arrange fish fillets on top. Spoon reserved scallion vinaigrette over fish and serve with lemon wedges.
Servings: 2
Recipe adapted from
washintonpost.com
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Turtle Creek Gardens, LLC | 262-441-0520 |
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