Fall Farm Update
Turtle Creek Gardens LLC N5105 Pinnow Road, Delavan, WI Janet Gamble, Farm Manager [email protected] Kymberly Smith, Newsletter Editor [email protected] www.turtlecreekgardenscsa.com
Inside This Issue...
Fall Farm Update The mild fall granted us with the additional growing high degree days that we lost during a cold summer. The warm weather in Sept-Oct brought us the beautiful caulifowers and sized up our storage root crops, plumped the Brussel sprouts and sweetened all the crops as cold nights changed the starches into sugars in the vegetables. The farm crew has been busy harvesting these storage crops between staying afoat with the orders each week. The farm continues to transition from seasonal vegetables to winter cover crops as we prepare the soil in the fall for our 2018 crops. There is still much to be done before the farm is completely put to bed such as the last remaining storage beets, cleaning up the high tunnel of the spent tomatoes and planting a cover crop for the winter.
remaining vegetables in the feld. These frigid temperatures will determine if any greens will be available for the last fall box. We do however store cabbage and of course all the root crops typical for this region. We did manage to have a relatively successful sweet potato harvest so everyone will receive those in the last box.
I would say it took our crew about a week to acclimate once it got into the low 50’s and below during the day. We didn’t have much transition weather to get us used to working in the cold. This week we’ll get our Believe me, harvesting or frst predicted killing washing vegetables in 40 frosts which means the degree weather is temperatures will go below 28 degrees, enough something to get used to. to begin the breakdown of Once acclimated, everyone is able to endure cell walls in the
the temperatures and pretty soon any warm up feels like a heat wave. We have a few new additIons to our farm: 9 young Charlais stockers that we are raising for the Zinniker Farm. They are a large bodied beef breed from France and are quite beautiful creatures.
Fall Farm Update pg.1-2 Slow Cooked Brussel Sprouts pg. 2 Bratwurst and Red Cabbage pg. 2-3 Roasted Chicken Legs with Potato and Kale pg. 3 Pumpkin Pie Brownies pg. 3-4 Recipes by Vegetable Brussel Sprouts, Garlic pg. 2 Beets, Onion, Red Cabbage, Potatoes, Kale pg. 3 Acorn Squash pg. 4
STORAGE/HANDLING GUIDE
This Week's Share Broccoli Carrots
There’s something so innocent about white animals especially with the pink noses (except pigs, I have never encountered the feeling of innocence with a pink or white pig). Currently, the young stock are up here in the winter yard with the rest of the herd still out in the pastures. (Continued on Page 2)
Beets Romanesco Kale Potatoes Garlic Red and Yellow Onions Stripetti Squash Acorn Squash Brussel Sprouts Red Cabbage
They will all be integrated quite soon as the weather increasingly gets cold.
2 thick fresh lemongrass stalks 2 limes We have also brought in 3 new Berkshire pigs for over 5 small shallots or 3 large shallots, cut into chunks wintering to service our customers. Our hog sales 3 garlic cloves, smashed have increased along with new customers ordering 1 ½ tsp. ground turmeric halves and whole hogs, and the addition of offering 2” piece of ginger, peeled and gut into chunks cuts on the farm store. 1 fresh jalapeno, cut into chunks 1 cup coconut milk 1 cup milk of your choice 1 ½ lbs Brussel sprouts, trimmed and halved 1. Remove the tough parts of the lemongrass stalks and discard; chop the tender and aromatic centers. Zest one lime and cut the other into wedges. Combine the lemongrass, shallots, garlic, turmeric, ginger, chile, and lime zest in a small food processor. Pulse until the mixture forms a paste, adding a tsp. of water if necessary. 2. Put the paste in a deep skillet over medium heat. Stir and cook until fragrant, just 1-2 minutes, then add both milks. Stir to combine and adjust the heat so the mixture bubbles gently but steadily. Cook, uncovered Over all we are noticing and experiencing an and stirring once in a while, until the liquid is reduced increased health in the farm as we build our farm by half, 20-30 minutes. organism with the diversity of species coupled with a 3. Add the Brussel sprouts and adjust the heat so the good fertility plan. We also cannot overlook the mixture barely bubbles. Cook, uncovered and stirring importance our customers are in the health of our infrequently, until sprouts are tender throughout and farm. The social sphere is vital in the economic health the pan is dry, 30-35 minutes. Taste and adjust the of the farm so that we can continue to do this work seasoning, then serve garnished with lime wedges. and PROVIDE GOOD QUALITY FOOD FOR PEOPLE.
Bratwurst and Red Cabbage Slow Cooked Brussel Sprouts
Bon Apetite
The VB6 Cookbook
The ultimate german fare with bratwurst cooked in a nice pilsner (recommended: Sam Adam's Pilsner) and then added to cabbage and beets for a colorful, delicious plate.
Serve these brussel sprouts over brown rice, and top with pickled vegetables for a delectable dinner.
(Continued on Page 3) Turtle Creek Gardens
Page 2
Vol. 8, Week 2
1 pound uncured bratwurst 2 tablespoons olive oil 1 12-oz. bottle Pilsner or other lager, divided 1 medium red onion, chopped ½ medium head of red cabbage, thinly sliced 1 medium red beet, peeled, coarsely grated Kosher salt and freshly ground black pepper ½ cup apple cider vinegar 1 tablespoon light brown sugar ¼ teaspoon ground allspice Freshly grated horseradish (for serving) 1. Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes. 2. Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate. 3. Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.
1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer. 2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables. 3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
Roasted Chicken Legs with Potato Food & Wine
This recipe is a great all in one. It takes only ten minutes to prepare and then cooks in an hour while your entire house smells like beautiful roasted chicken. Feel free to add some fresh herbs such as thyme and rosemary. 1½ pounds tender, young kale, stems and inner ribs removed 1 ½ pounds medium potatoes, sliced 1/4 inch thick 1 medium onion, thinly sliced ¼ cup extra-virgin olive oil Salt and freshly ground pepper 8 whole chicken legs (about 10 ounces each) 1 teaspoon paprika Lemon wedges, for serving Turtle Creek Gardens
Pumpkin Pie Brownie ThePPK.com
To prepare the acorn squash for this recipe, simply halve it, scoop out the seeds, drizzle it with some olive oil, and bake at 350 degrees for about 30 minutes until softened. Allow it to cool and then pulse in a food processor or blender until smooth. You will probably need at least 2 or 3 acorn squashes to make enough puree for this recipe. Feel free to save any extra puree to use for Thanksgiving pumpkin pie!
Page 3
(Continued on page 4)
Vol. 8, Week 2
For the brownie layer: 4 ounce bittersweet chocolate, melted 1 cup pureed sweet squash 3/4 cup sugar 1/4 cup canola oil 1 teaspoon vanilla extract 3/4 cup four 1/4 cup dutch processed cocoa powder 1 tablespoon tapioca four (or arrowroot or corn starch) 1/4 teaspoon baking soda 1/4 teaspoon salt
baking soda and salt and stir to combine, then mix in the melted chocolate. To make the pumpkin layer: Mix all ingredients in a large mixing bowl and stir until thoroughly combined. To assemble: Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly frm (a little jiggling is okay) and has cracked at the edges a bit.
For the pumpkin pie layer: 1 cup pureed sweet squash 2 tablespoons tapioca four (or use arrowroot or cornstarch) 1/2 cup non-dairy milk (I used soy) 1/3 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon pinch ground nutmeg pinch ground allspice To decorate: A handful of chocolate chips
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
Special Newsletter Edition Directions: Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
Next week, will be a special edition of the farm newsletter where we would like to feature recipes from you! Please include your favorite Thanksgiving recipes as we all prepare to host a farm fresh Thanksgiving from our farm box to yours.
To make the brownie layer: Melt the chocolate in microwave or double boiler. In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the four, cocoa powder, tapioca,
Please email recipe submissions to: [email protected]
Turtle Creek Gardens
Page 4
Vol. 8, Week 2
Inside This Issue...
Fall Farm Update The mild fall granted us with the additional growing high degree days that we lost during a cold summer. The warm weather in Sept-Oct brought us the beautiful caulifowers and sized up our storage root crops, plumped the Brussel sprouts and sweetened all the crops as cold nights changed the starches into sugars in the vegetables. The farm crew has been busy harvesting these storage crops between staying afoat with the orders each week. The farm continues to transition from seasonal vegetables to winter cover crops as we prepare the soil in the fall for our 2018 crops. There is still much to be done before the farm is completely put to bed such as the last remaining storage beets, cleaning up the high tunnel of the spent tomatoes and planting a cover crop for the winter.
remaining vegetables in the feld. These frigid temperatures will determine if any greens will be available for the last fall box. We do however store cabbage and of course all the root crops typical for this region. We did manage to have a relatively successful sweet potato harvest so everyone will receive those in the last box.
I would say it took our crew about a week to acclimate once it got into the low 50’s and below during the day. We didn’t have much transition weather to get us used to working in the cold. This week we’ll get our Believe me, harvesting or frst predicted killing washing vegetables in 40 frosts which means the degree weather is temperatures will go below 28 degrees, enough something to get used to. to begin the breakdown of Once acclimated, everyone is able to endure cell walls in the
the temperatures and pretty soon any warm up feels like a heat wave. We have a few new additIons to our farm: 9 young Charlais stockers that we are raising for the Zinniker Farm. They are a large bodied beef breed from France and are quite beautiful creatures.
Fall Farm Update pg.1-2 Slow Cooked Brussel Sprouts pg. 2 Bratwurst and Red Cabbage pg. 2-3 Roasted Chicken Legs with Potato and Kale pg. 3 Pumpkin Pie Brownies pg. 3-4 Recipes by Vegetable Brussel Sprouts, Garlic pg. 2 Beets, Onion, Red Cabbage, Potatoes, Kale pg. 3 Acorn Squash pg. 4
STORAGE/HANDLING GUIDE
This Week's Share Broccoli Carrots
There’s something so innocent about white animals especially with the pink noses (except pigs, I have never encountered the feeling of innocence with a pink or white pig). Currently, the young stock are up here in the winter yard with the rest of the herd still out in the pastures. (Continued on Page 2)
Beets Romanesco Kale Potatoes Garlic Red and Yellow Onions Stripetti Squash Acorn Squash Brussel Sprouts Red Cabbage
They will all be integrated quite soon as the weather increasingly gets cold.
2 thick fresh lemongrass stalks 2 limes We have also brought in 3 new Berkshire pigs for over 5 small shallots or 3 large shallots, cut into chunks wintering to service our customers. Our hog sales 3 garlic cloves, smashed have increased along with new customers ordering 1 ½ tsp. ground turmeric halves and whole hogs, and the addition of offering 2” piece of ginger, peeled and gut into chunks cuts on the farm store. 1 fresh jalapeno, cut into chunks 1 cup coconut milk 1 cup milk of your choice 1 ½ lbs Brussel sprouts, trimmed and halved 1. Remove the tough parts of the lemongrass stalks and discard; chop the tender and aromatic centers. Zest one lime and cut the other into wedges. Combine the lemongrass, shallots, garlic, turmeric, ginger, chile, and lime zest in a small food processor. Pulse until the mixture forms a paste, adding a tsp. of water if necessary. 2. Put the paste in a deep skillet over medium heat. Stir and cook until fragrant, just 1-2 minutes, then add both milks. Stir to combine and adjust the heat so the mixture bubbles gently but steadily. Cook, uncovered Over all we are noticing and experiencing an and stirring once in a while, until the liquid is reduced increased health in the farm as we build our farm by half, 20-30 minutes. organism with the diversity of species coupled with a 3. Add the Brussel sprouts and adjust the heat so the good fertility plan. We also cannot overlook the mixture barely bubbles. Cook, uncovered and stirring importance our customers are in the health of our infrequently, until sprouts are tender throughout and farm. The social sphere is vital in the economic health the pan is dry, 30-35 minutes. Taste and adjust the of the farm so that we can continue to do this work seasoning, then serve garnished with lime wedges. and PROVIDE GOOD QUALITY FOOD FOR PEOPLE.
Bratwurst and Red Cabbage Slow Cooked Brussel Sprouts
Bon Apetite
The VB6 Cookbook
The ultimate german fare with bratwurst cooked in a nice pilsner (recommended: Sam Adam's Pilsner) and then added to cabbage and beets for a colorful, delicious plate.
Serve these brussel sprouts over brown rice, and top with pickled vegetables for a delectable dinner.
(Continued on Page 3) Turtle Creek Gardens
Page 2
Vol. 8, Week 2
1 pound uncured bratwurst 2 tablespoons olive oil 1 12-oz. bottle Pilsner or other lager, divided 1 medium red onion, chopped ½ medium head of red cabbage, thinly sliced 1 medium red beet, peeled, coarsely grated Kosher salt and freshly ground black pepper ½ cup apple cider vinegar 1 tablespoon light brown sugar ¼ teaspoon ground allspice Freshly grated horseradish (for serving) 1. Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes. 2. Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate. 3. Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.
1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer. 2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables. 3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
Roasted Chicken Legs with Potato Food & Wine
This recipe is a great all in one. It takes only ten minutes to prepare and then cooks in an hour while your entire house smells like beautiful roasted chicken. Feel free to add some fresh herbs such as thyme and rosemary. 1½ pounds tender, young kale, stems and inner ribs removed 1 ½ pounds medium potatoes, sliced 1/4 inch thick 1 medium onion, thinly sliced ¼ cup extra-virgin olive oil Salt and freshly ground pepper 8 whole chicken legs (about 10 ounces each) 1 teaspoon paprika Lemon wedges, for serving Turtle Creek Gardens
Pumpkin Pie Brownie ThePPK.com
To prepare the acorn squash for this recipe, simply halve it, scoop out the seeds, drizzle it with some olive oil, and bake at 350 degrees for about 30 minutes until softened. Allow it to cool and then pulse in a food processor or blender until smooth. You will probably need at least 2 or 3 acorn squashes to make enough puree for this recipe. Feel free to save any extra puree to use for Thanksgiving pumpkin pie!
Page 3
(Continued on page 4)
Vol. 8, Week 2
For the brownie layer: 4 ounce bittersweet chocolate, melted 1 cup pureed sweet squash 3/4 cup sugar 1/4 cup canola oil 1 teaspoon vanilla extract 3/4 cup four 1/4 cup dutch processed cocoa powder 1 tablespoon tapioca four (or arrowroot or corn starch) 1/4 teaspoon baking soda 1/4 teaspoon salt
baking soda and salt and stir to combine, then mix in the melted chocolate. To make the pumpkin layer: Mix all ingredients in a large mixing bowl and stir until thoroughly combined. To assemble: Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly frm (a little jiggling is okay) and has cracked at the edges a bit.
For the pumpkin pie layer: 1 cup pureed sweet squash 2 tablespoons tapioca four (or use arrowroot or cornstarch) 1/2 cup non-dairy milk (I used soy) 1/3 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon pinch ground nutmeg pinch ground allspice To decorate: A handful of chocolate chips
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
Special Newsletter Edition Directions: Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
Next week, will be a special edition of the farm newsletter where we would like to feature recipes from you! Please include your favorite Thanksgiving recipes as we all prepare to host a farm fresh Thanksgiving from our farm box to yours.
To make the brownie layer: Melt the chocolate in microwave or double boiler. In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the four, cocoa powder, tapioca,
Please email recipe submissions to: [email protected]
Turtle Creek Gardens
Page 4
Vol. 8, Week 2
