In this week’s box…
Oregano Leeks Beans Summer Squash Onions
Potatoes Bell Peppers Jalapeno Peppers Tomatoes Lettuce
Swiss Chard Rutabaga Eggplant Cilantro Cherry Tomatoes
What a fun time we had Friday night! It’s always so nice to see so many of you at the Pack Shed party! Gravel Road made sure there was great music, and many of you supplied the wonderful food and great conversations. We’re looking forward to next year’s pack shed party!
Saturday was another big day on the farm. Due to some lobbying I was involved in with Land Stewardship Project in February, I have been having some conversations with Congressman Duffy’s office about the 2018 farm bill as well as the rural economy and the state of agriculture in our state. Congressman Duffy asked us to host a small- midsized farmer roundtable discussion. About 10 farmers got together with Mr. Duffy and shared concerns and ideas for helping to make sure new and current farms are successful. More farmers on the land is a good thing! The conversation is far from over, but it was a good next step.
Around the farm, we are watching summer crops gasp their last breaths while fall crops move in with vigor. This is likely the last week of Summer Squash. Next week, we will probably see winter squash. I cooked up a few for supper tonight, just to see if they are ready. Those I chose were perfect. The tomatoes are still doing well. The plants are dying quickly, as they have septoria. It is a disease they often get in wet, humid years. But the tomatoes are still ripening beautifully. Many farm friends in the Amery and Osceola areas have 100% loss of tomatoes due to late blight. We are very grateful that we have not been impacted by the blight. So far… It could still come. The cucumbers are done, but the peppers are just gearing up!
Fairy House Pottery Class details!
Friday, Sept 22nd from 6-9pm.
Cost is $30 for a project with a $5 materials fee. A single person or parent/child could work on one project, or people have the option to pay $15 + $5 (for materials) for a second project for a child or additional child.
Sign up online with New Richmond Community Education at https://www.newrichmond.k12.wi.us/Domain/14
They can also call or stop in the office from 7:30-4:00. 715-243-7421
Farm member Sharon Overland will be offering a “Pottery on the Farm” class here at Threshing Table Farm. We will be making Fairy House Luminaries in the pack shed. Come and enjoy the first evening of fall with friends, new and old. We will learn how to use simple molds, and how to add texture and handmade details to slabs of clay to create one of a kind handmade luminaries. No experience necessary. 10+ years old is recommended, although children are welcome to work on a project with a parent (or create their own), but must be able to follow directions and sit for the duration of the project. Claudia and I are excited to make fairy houses! Join us!
Saturday September 23rd, Fall Farm Dinner with Taher
If you haven’t signed up, do so quickly! I haven’t heard it’s sold out yet, but act quickly! I promise a beautiful and delicious evening.
Order your goat cheese from www.bifrostfarms.com. Deliveries will be the first two Thursdays of the month. Please be sure to let Meg know your name, pick up site and what flavor of cheese you would like.
Oregano and cilantro- covered glass jar in the refrigerator
Leeks- crisper drawer. Leeks need to be washed carefully to get the dirt out of the many layers that make up a leek.
Beans- Plastic bag in the refrigerator
Summer squash, peppers, Rutabaga- crisper drawer
Onions- not totally dry yet. Store on your kitchen counter but keep an eye on it- use it sooner rather than later.
Potatoes- Cool, dark place
Tomatoes- on the counter. ONLY refrigerate if you are trying to keep them from over-ripening.
Chard and Lettuce- Plastic bag in fridge
Eggplant: crisper drawer
Pico de Gallo
2 cups diced tomato
1/4 cup diced onion
1/4 cup chopped cilantro
1 lime, juiced
salt to taste
On a slice of bread:
Layer with tomato slices, oregano, cheese, peppers, onions, cooked ground pork or pepperoni and any other pizza toppings you like.
Place under the broiler on low for 5-6 minutes or until cheese is melted.
Zesty Mexican Soup
1 medium onion, minced
4 cloves garlic, chopped
2 T. red chili powder
3 cups + 1 T. chicken or vegetable broth
1 green bell pepper, diced
1 small summer squash, diced
1 cup finely chopped Swiss chard
1 cup of diced tomatoes
2 cups black beans, rinsed
1 cup corn
1 jalapeno pepper, diced
1 T. fresh oregano
1 tsp. of ground cumin
1/4 cup chopped pumpkin seeds
1/2 cup fresh cilantro
salt and pepper to taste
Heat 1 T. broth in a medium soup pot. Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often. Add chili powder and mix in well. Add broth and tomatoes. Cook for another 5 minutes and add beans, corn and jalapeno, oregano and cumin.
Bring to a boil on high heat. Reduce heat to medium-low and simmer uncovered for 10 minutes longer. Add summer squash and chard and cook another 5 minutes. Add chopped cilantro, pumpkin seeds, salt and pepper.
Rutabaga puree with leeks
Combination of potatoes and rutabaga to make 2lbs.
2 medium chopped leeks, white and light green parts only.
1 garlic clove, chopped
salt and pepper
2 T. milk
2 T. butter
2 tsp. thyme
Peel and chop rutabaga into small pieces. Chop potatoes into pieces twice the size of rutabagas to even out cooking time. Put vegetables, leeks and garlic in a pot with cold water just to cover. Add 1/2 tsp. salt and simmer, partially covered, until tender, 15-20 minutes. Drain, reserving the liquid. Mash the vegetables with a fork for a rough-textured puree or blend with immersion blender. Add 2T. or more milk or broth to thin to desired consistency. Stir in butter and thyme. Salt and pepper to taste.