CSA #19 (9/30/2025)
Still seems like summer!
We’ve passed the autumn equinox, and although the days are getting shorter, it is still as hot and dry as high summer.
But regardless of the weather we are having our Annual Farm Tour, with great food and activities, in just a week and a half. If you haven’t already purchased meal tickets do it now as the deadline is the end of this week, since our chef needs to know how much food to prepare.
NOTE: You will not receive a physical ticket ahead of time. Instead, we will have a list of everyone who purchased tickets, and will give you a small red ticket when you arrive at the farm. Then you just show the ticket when you go through the buffet line any time from 2 to 5pm, with fresh food being made and put out continuously. (We encourage you to eat earlier in the time frame because the buffet line is usually longest between 4 and 5pm.)
NOTE: The location this year is Henry’s upper field, 1446 County Road 475 North, Eureka, IL.
Since we’ve still got summery weather, and summery tomatoes and peppers, why not fire up the grill, one more time and make some delicious peppers stuffed with mozzarella or ricotta.
In Your CSA This Week
Choice of Peppers: Colored bells, Colored Italian Sweets, Shishito, Poblano, Jalapeño, or Korean Hots
More Tomatoes!
Choice of a variety of Asian Chois
Japanese Turnips: These add a nice crunch to salads, but if you or someone you know is Turnip-phobic, try the Cheesy Turnip Gratin recipe below, which is sure to win them over.
Fall Radishes — great cooked or in salads
Choice of Greens, mainly Broccoli Raab (also known as Rapini), but you may also choose from different varieties of Kale or Chard.
Some locations will get Broccoli, and others Lettuce (with the reverse next week).
Food Notes: Cheesy Turnip Gratin
This creamy low-carb twist on traditional au gratin potatoes is easy to prepare, and hard to resist!
Cheesy Turnip Gratin
1 large garlic clove, halved
1 1/4 cups whipping cream
1 tsp. kosher salt
1/4 tsp. ground pepper
2 dried bay leaves
1 (4-inch) rosemary sprig (may also use thyme)
1 to 2 lbs. turnips, peeled and cut into 1/8-inch slices
4 oz. Gruyère cheese (may substitute cheddar or any cheese(s) you have on hand), shredded (about 1 cup), divided
1 oz. pecorino Romano cheese, grated (about 1/4 cup)
1. Preheat oven to 400°F. Rub cut sides of garlic clove firmly against bottom and sides of a 2-quart glass or ceramic baking dish. Coat dish with oil or butter.
2. Combine garlic halves, heavy cream, salt, pepper, bay leaves, and rosemary in a small saucepan; bring to a simmer over medium, stirring occasionally. Remove from heat; let stand 10 minutes. Using a slotted spoon, remove garlic, bay leaves, and rosemary.
Layer one-third of turnip slices in prepared baking dish, overlapping slices; sprinkle evenly with 1/3 cup of the Gruyère, and drizzle evenly with 1/3 cup of the cream mixture. Repeat layers twice, using all remaining cream mixture on top layer.
Cover dish with aluminum foil, and bake in preheated oven for 45 minutes. Remove from oven; uncover and sprinkle gratin evenly with pecorino. Bake, uncovered, until top is browned and turnips are tender when pierced with a knife, about 15 minutes. Let stand 10 minutes before serving.
