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 allthe 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 preparethe soil in the fall for our 2018 crops. There is still much to be done before the farm is completely putto 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.

This week we’ll get our frst predicted killing frosts which means the temperatures will go below 28 degrees, enoughto begin the breakdown ofcell walls in the

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. Believe me, harvesting or washing vegetables in 40 degree weather is something to get used to. Once acclimated, everyone is able to endure

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 theZinniker Farm. They are a large bodied beef breed from France and are quite beautiful creatures.

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.

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This Week's Share

Broccoli

Carrots

Beets

Romanesco

Kale

Potatoes

Garlic

Red and Yellow Onions

Stripetti Squash

Acorn Squash

Brussel Sprouts

Red Cabbage

Turtle Creek Gardens LLCN5105 Pinnow Road, Delavan, WI

Janet Gamble, Farm Managerfarmmanager@turtlecreekgardenscsa.com

Kymberly Smith, Newsletter Editornewsletter@turtlecreekgardenscsa.com

www.turtlecreekgardenscsa.com

Fall Farm Update Inside This Issue...

Fall Farm Updatepg.1-2

Slow Cooked BrusselSprouts

pg. 2

Bratwurst and Red Cabbagepg. 2-3

Roasted Chicken Legs withPotato and Kale

pg. 3

Pumpkin Pie Browniespg. 3-4

Recipes by Vegetable

Brussel Sprouts, Garlicpg. 2

Beets, Onion, Red Cabbage,Potatoes, Kale

pg. 3

Acorn Squashpg. 4

STORAGE/HANDLING GUIDE

They will all be integrated quite soon as the weather increasingly gets cold.

We have also brought in 3 new Berkshire pigs for overwintering to service our customers. Our hog sales have increased along with new customers ordering halves and whole hogs, and the addition of offering cuts on the farm store.

Over all we are noticing and experiencing an increased health in the farm as we build our farm organism with the diversity of species coupled with a good fertility plan. We also cannot overlook the importance our customers are in the health of our farm. The social sphere is vital in the economic healthof the farm so that we can continue to do this work and PROVIDE GOOD QUALITY FOOD FOR PEOPLE.

Serve these brussel sprouts over brown rice, and top with pickled vegetables for a delectable dinner.

2 thick fresh lemongrass stalks2 limes5 small shallots or 3 large shallots, cut into chunks3 garlic cloves, smashed1 ½ tsp. ground turmeric2” piece of ginger, peeled and gut into chunks1 fresh jalapeno, cut into chunks1 cup coconut milk1 cup milk of your choice1 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. Combinethe 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 addboth milks. Stir to combine and adjust the heat so the mixture bubbles gently but steadily. Cook, uncovered and stirring once in a while, until the liquid is reducedby half, 20-30 minutes.3. Add the Brussel sprouts and adjust the heat so the mixture barely bubbles. Cook, uncovered and stirring infrequently, until sprouts are tender throughout and the pan is dry, 30-35 minutes. Taste and adjust the seasoning, then serve garnished with lime wedges.

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, deliciousplate.

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Turtle Creek Gardens Page 2 Vol. 8, Week 2

Slow Cooked Brussel SproutsThe VB6 Cookbook

Bratwurst and Red CabbageBon Apetite

1 pound uncured bratwurst2 tablespoons olive oil1 12-oz. bottle Pilsner or other lager, divided1 medium red onion, chopped½ medium head of red cabbage, thinly sliced1 medium red beet, peeled, coarsely gratedKosher salt and freshly ground black pepper½ cup apple cider vinegar1 tablespoon light brown sugar¼ teaspoon ground allspiceFreshly 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.

This recipe is a great all in one. It takes only ten minutesto 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 removed1 ½ pounds medium potatoes, sliced 1/4 inch thick1 medium onion, thinly sliced¼ cup extra-virgin olive oilSalt and freshly ground pepper8 whole chicken legs (about 10 ounces each)1 teaspoon paprikaLemon wedges, for serving

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.

To prepare the acorn squash for this recipe, simply halveit, scoop out the seeds, drizzle it with some olive oil, andbake 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!

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Turtle Creek Gardens Page 3 Vol. 8, Week 2

Roasted Chicken Legs with PotatoFood & Wine

Pumpkin Pie BrownieThePPK.com

For the brownie layer:4 ounce bittersweet chocolate, melted1 cup pureed sweet squash3/4 cup sugar1/4 cup canola oil1 teaspoon vanilla extract3/4 cup four1/4 cup dutch processed cocoa powder1 tablespoon tapioca four (or arrowroot or corn starch)1/4 teaspoon baking soda1/4 teaspoon salt

For the pumpkin pie layer:1 cup pureed sweet squash2 tablespoons tapioca four (or use arrowroot or cornstarch)1/2 cup non-dairy milk (I used soy)1/3 cup sugar1 teaspoon vanilla extract1/4 teaspoon ground ginger1/4 teaspoon ground cinnamonpinch ground nutmegpinch ground allspiceTo decorate:A handful of chocolate chips

Directions:Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

To make the brownie layer:Melt the chocolate in microwave or double boiler. In alarge mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the four, cocoa powder, tapioca,

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.

Let cool for 20 minutes and then transfer to the fridgeto set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

Turtle Creek Gardens Page 4 Vol. 8, Week 2

Special Newsletter Edition

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 Thanksgivingfrom our farm box to yours.

Please email recipe submissions to:newsletter@turtlecreekgardenscsa.com