Yearly Archives: 2017

Threshing Table Farm Week 5A July 13, 2017

Greetings from the farm!

In your box:

Broccoli                                  Summer Squash                                Beets with tops                        Radishes with tops

Peas                                       Basil                                                  Green Onions                          Lettuce

Arugula

I’m listening to the thunder roll and we just came in from watching a beautiful lightening show and a visit from our neighbor. We could use a little rain, but it also makes it harder to do field work, so wet night or dry night- we’ll take the good of either.  I am writing this newsletter a few days early this week. I generally write the newsletters Tuesday nights. By Tuesday I have a good idea of what is going to be in the boxes, so there are few surprises. As it is Sunday night, I am making my best guess as to what will be harvested for the boxes- but don’t be surprised if something is missing or extra by Thursday.

I am leaving town tomorrow evening (Monday). Which is absolutely unheard of. I never leave during the farm season! But- it’s a pretty special occasion. Farm Technology Days is being held in Kewaunee, WI this week. Farm Tech days is a 3 day farm show like no other. 1 county hosts it each year. This year, for the first time it is being held in Kewaunee. I grew up in Kewaunee and most of my family is there. My family has farmed there for at least 7 generations. My parents have been involved in the planning for this event. It’s taken 3 years to plan and 1,600 volunteers to make this show happen. 30,000 people will attend the 3 day show.  These shows are always about big ag.  Held on huge dairy farms, this time it is no different. It will be held on a 6,000 cow dairy farm.  There is a part of the show called, Innovation Square. In Innovation Square, the hosting county decides what should be highlighted as new, innovative farming trends. I imagine that in the past, it has held robotic milkers, GPS systems on large combines, drones, that kind of thing. Frankly, I haven’t attended in years because I am too busy farming and also because there isn’t a lot at these shows for farmers of our scale.  This show will be different. My dad decided that what is new and innovative in farming, are farms that are feeding the people in their communities.  Small, local farms and their products and economic impact.  He took that idea to the rest of the planning committee and they agreed. This is a first for Farm Technology Days! My hope is that it will go well and all counties will leave space for small, local farms in the future shows.  So of course, I decided last winter that I would not be attending Farm Tech days, because it’s a 3 day event in July. I’m too busy. But then in March, my dad called to tell me that they would have a whole tent, just about CSA’s and they wanted me to run it! I was flattered, but couldn’t see how to make that happen. Claudia said, “Mom, it’s a once in a life time opportunity- do it! We can manage the farm!” So- I am! I am only attending on Tuesday, so I can drive out Monday night and come back Wed. morning. (It’s a 5 hour drive to Kewaunee.) Mike is taking Tuesday off to be here on the farm and everyone else will pitch in to make everything run smoothly. My friend Jen is going with me so that I have company for the long drive. We’re looking forward to our adventure. I hope to inspire others to farm or support a farm that feeds their community.  Wisconsin Farmer’s Union is helping to set up the displays and find other farmers for the other two days of the show.  I’ll report on how it went next week!

On the farm, we’re excited to have both broccoli and summer squash arriving!!  It looks like Cucumbers could be as early as next week and maybe potatoes?  This rain and humidity has been great for growing. The weeds are their worst in July. If you ever thought about volunteering out at the farm, now would be a great time! We’ve got lots of weeding to do! I find it very therapeutic. If you’ve got some thinking to do, do it while weeding. It works for me!

Bean Bags

We send our peas, beans, cherry tomatoes and any other small items in cloth bags we call bean bags. These are used to help cut down on the amount of plastic we might otherwise have to send in your boxes. My mom and her sisters spend many winter days sewing these for us. We love all the fun and beautiful fabrics they are sewn in and they love that it uses up scrap fabric and my mom and aunties can visit while sewing.  However, we only have a limited number of them. Please remember to send them back to us with the boxes at your pick up site. You are welcome to take them home, but return them the next trip so we can wash and reuse them.  Thank you!!

Storage tips:

Broccoli: Store in a plastic grocery bag

Summer Squash: Zucchini is a type of summer squash. So when we say summer squash, it could be any color. Use it all the same. They are very interchangeable. Store in the crisper drawer.

Beets:  Remove the tops and store as you would any green.  Beets do well in the crisper drawer.  Beet tops can be used as you would Swiss chard.

Radishes: Remove the tops and store as you would any green. Radishes will do really well in a plastic bag or a bowl of water in the refrigerator.

Peas: Crisper Drawer

Basil: Glass of water on the counter or try in a closed canning jar in the refrigerator. Sometimes I have luck with that. We have 3 kinds of basil.  The first cutting is always when they are small plants. This encourages much more vigorous growth. We have large Genova basil, which we gave a few weeks ago, and some small plants of lime basil and spicy globe basil. I can’t say which you will be getting, so that will be a surprise.

Green onions:  Crisper Drawer

Lettuce and Arugula: Salad spin and then store in a covered container or platic bag in the refrigerator.  Arugula is spicy, so it’s great mixed in with a salad of lettuce.  Hopefully, we’ll see more robust bunches of arugula in the weeks to come.

 

Recipes:

Beet Hummus

one very large beet (or two medium beets)

2 T. of tahini

2 cups chickpeas

2 medium cloves of garlic (Or use those leftover scapes)

1 small lemon, juiced

Peel and chop beets into medium cubes, put into sauce pan with just enough water to cover beets and simmer until beets are tender. Drain the water. Combine beets, chickpeas, garlic, lemon juice, salt and tahini in food processor and blend. Add a little water if the consistency is too thick for your liking.

Chocolate Beet Cupcakes

2 sticks butter, room temp.

1 1/2 cup flour

3/4 cups sugar

2 1/2 tsp. baking powder

1/2 tsp salt

4 Tbs. cocoa powder

4 eggs

1 cup, pureed, cooked beets

preheat oven to 350 degrees. Combine all ingredients, except beets and beat with electric mixer until smooth. Fold in the beets. Spoon the batter into paper lined cupcake tin. (Makes 12 cupcakes.)

Bake 20 minutes. Use the toothpick test to see if done.

Oven roasted broccoli with Parmesan, Garlic and Lemon

One head broccoli, cut into bite sized florets

Olive oil

4 cloves garlic, minced

zest of 1/2 lemon

1/2 cup grated parmesan

salt and pepper

Preheat oven to 450. In a large bowl, toss the broccoli with olive oil, lemon zest and garlic. Spread broccoli on large baking sheet in a single layer and roast in the oven for 10 minutes. Sprinkle with parmesan and return to the oven. Bake another 10 minutes until cheese is bubbly. Sprinkle with salt and pepper and squeeze a wedge or two of lemon right over before serving.

Cold Zucchini Salad

zucchini or summer squash

coconut oil or oil of your choice

minced garlic

red wine vinegar

Slice squash into thin strips lengthwise. Fry lightly  in hot oil until soft throughout. Transfer squash to a bowl; salt lightly. Discard most of the oil in the pan.  Add generous amounts of garlic and sauté lightly. Add 1/4 inch of red wine vinegar to the pan and bring to a quick boil. Toss sauce with the squash. Cover and refrigerate, serve in a few hours.

 

Threshing Table Farm Week 3

Hello from the farm!

In your box:

Kale      Spinach     Peas     Strawberries     Lettuce

Garlic Scapes     Basil

Well, we’re slowly creeping up to our goal of 10-14 items in the box!  We’re excited to see peas, kale and Strawberries(!!) make it into the box this week!  This has been a goofy weather week, (again) but the rain and cooler temps have been good for the greens and peas.

We barter beekeeping for strawberries at Demulling Farms in Osceola. As I mentioned earlier, they took quite a hit from the hail a few weeks ago. Luckily, there are still some great berries coming! We will be picking these for the boxes this week. There will be a quart of berries in each box. Jen and Loren are not able to open the farm for picking this year, but they are working hard to fill a limited number of orders. If you would like to order berries for delivery THIS THURSDAY, please let us know by TUESDAY, MIDNIGHT. They will be picked on Wed. morning. $15 for 5lbs of berries.  E-mail us with your name, the # of pounds you would like and where your pick up site is.  Please mail a check made out to Demulling Farms to us here-

Threshing Table Farm

2249 150th St.

Star Prairie, WI 54026

 

We hope to have more berries next week, but time will tell. We’ll keep you posted! Watch the newsletter for info.

We’re watching the summer squash plants blossom, the potato plants blossom and the winter squash and pie pumpkin plants as they start to canopy.  Mike, I and the crew have been quite busy weeding, weeding, weeding. So far, we feel like we are winning the war… most of the time.  Who hasn’t been busy weeding? Claudia.  Our oldest is on a 10 day vacation to visit her friend Aimee in Alberta, Canada.  She has never been away from home this long before, or this far, or alone for that matter! So it’s a grand adventure and growing experience for all of us. She’s been enjoying the great outdoors of Canada swimming and horse back riding along with some shopping, a concert and a whole lot more we’ll hear about when she gets back. Some of you may remember hearing about or meeting Aimee when she visited us here last summer.

Exciting News!!!!

Bifrost Farms Creamery is anxiously waiting to provide you with a goat cheese option with your upcoming CSA box for July 6th. These selections will be offered during the first and second weeks of each month during our season.
This time, Bifrost Farms is offering the following cheeses to be added to your share. One selection per member, please. To order and pay for your selection, go to  http://www.bifrostfarms.com/csa/  and fill out the contact form provided and use the Paypal button on that page to pay Bifrost Farms directly. Your cheese will be included in your share next week. Please have all orders placed by midnight, Sunday July 2nd for July 6th delivery.
Plain Chevre
Garlic Dill Chevre
Herbs de Provence Chevre
Salzkase, a Greek Feta-style cheese.
All packages contain at least 4 oz. of fresh goat cheese.

On to the veggies!!!

Storage:

Kale, Spinach, Lettuce- Wash, Spin dry and then keep in covered container or plastic bag in fridge.

Peas- in covered container in the refrigerator, if they even made it home! These are sugar snap peas- so enjoy the pod and all!

Garlic Scapes- in the crisper drawer

Strawberries- the sooner you eat/use the better. Store in the clamshell, in your refrigerator.

Basil- Glass of water on the counter.

 

Recipes:

Shells with White beans, Kale and Bacon

8 oz box of pasta shells (or other pasta)

4 – 6 slices bacon, chopped

2 cups chopped onion

1 celery stalk, chopped

3 cups chopped kale

1 cup chicken broth

3 cups cooked or canned cannellini or other white beans, drained

salt and pepper to taste

Parmesan Cheese

 

Cook pasta until tender.

While pasta is cooking, start cooking chopped bacon on med-high heat. After 1- 2 minutes, add onion and celery and cook until just soft. Add the kale and cook until the bacon is done. Add stock and beans, and sprinkle with salt and pepper. Cook until heated through, about 5 more minutes. Add more stock or water if needed. Add pasta and stir gently. Sprinkle with Parmesan.  Enjoy!

 

Easy Spinach Dip

2 cups fresh spinach- lightly saute in olive oil until wilted.

1 cup sour cream

1/2 cup mayo

1 packet onion soup mix

pepper to taste

Mix together. Chill 1 or more hours.

 

Mixed Greens with Garlic on Couscous

2 bunches fresh greens, such as spinach and kale

2 T. olive oil

1-2 garlic scapes, chopped

1/4 tsp. red pepper flakes

Salt

11/2 cups vegetable stock

1/4 tsp. salt

1 cup Couscous

Wash greens, remove thick stems.  While still wet, place greens in a pot. Do not add additional water. Cook, covered, just until wilted. Drain in a colander.  Heat oil in a large skillet over med heat. Add the garlic scapes and red pepper flakes. Cook 2 minutes, don’t brown.  Add the greens, mix well and cook until the greens are tender-about 3 minutes. Season generously with salt.

Make couscous according to package. Serve topped with the wilted greens.

Happy Eating!!

Your farmers- Jody, Mike and the kids