Week 18 B
October 11, 2018
In this week’s box:
Butternut Squash Buttercup Squash Spaghetti Squash Garlic
Onions Brussel’s Sprouts Carrots Cabbage
Cilantro Dill Kale Peppers
Hello Threshing Table Farm Members!
This is it- the final box! It’s always a bitter-sweet time for us. It’s sad to lose the weekly connection we have had with all of you these past months.. But we are looking forward to some rest and a change of pace. I’m looking forward to some reading of books, cleaning the house, spending time with family and friends and substitute teaching. Mike is looking forward to hunting and family time as well. We definitely miss all the outside time, the fresh produce and the dirt on our hands. But since the weather is moving on and we can’t change it, we’ll just enjoy winter and look forward to spring.
I am happy to say that my week was much calmer than last. (But I must confess, I haven’t done anything further with the bees. Dragging my feet on that one!) We have been working around and mostly through the rain. It’s very wet out there, but since we harvest things by hand, it was not fun, but doable. I am SO grateful for all of our employees, work-share people and volunteers who have come out in all kinds of weather. We could not have done what we did each week without them! We will miss them all as we all retreat to our winter lives. We have the most beautiful people as part of this farm! Members, employees, neighbors, and so many more who make up our community. Thank you for being a part of it!!!
We also say Good Bye to the pigs this week. 🙁 Their time here with us is over. We are sad to see them go, but grateful that they were such a big part of our farm this summer. They offered us many hours of entertainment and lots of help as we moved many scraps through them. We are also grateful for the gift of meat that they provide for us.
We are really excited to have purple carrots in the box this week! They are beautiful and worth the digging with forks in the mud. The popcorn and Brussel’s sprouts have also been end of the season treats. If you missed the note last week- save the popcorn for a few more weeks. It needs to dry out some more before it can be popped. Try popping it around Thanksgiving. If it still doesn’t pop. leave it in a dry place a bit longer and try around Christmas.
Carrots with Dill
2 lbs whole carrots
2 tbsp olive oil
2 tbsp freshly chopped dill
salt and pepper to taste
Preheat oven to 400 degrees F.
Place the carrots on a pan and drizzle with the olive oil. Toss with your hands to make sure they are evenly covered in oil. Sprinkle with salt and pepper.
Roast the carrots for 20 minutes, then remove from the oven and turn the carrots with tongs. Sprinkle with 1 tbsp freshly chopped dill and roast for an additional 20 minutes.
Remove from the oven, place carrots on a platter. Sprinkle with remaining 1 tbsp of fresh dill. Serve immediately.
2 cups flour
1 tsp baking soda
¾ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 1/2 cups sugar
2/3 cup oil or butter
2 T molasses
1 cup cooked mashed butternut squash
1 tsp vanilla
Optional: ½ cup oats, chopped walnuts, raisins, coconut shreds
Preheat oven to 350. Mix flour, sugar, baking soda, salt, and spices in a bowl. In a separate, larger bowl mix together, oil, molasses, squash and vanilla until well combined. Add dry to wet, folding to combine. Add optional ingredients after combined.
Drop by tablespoons onto cookie sheets. Bake for 16 minutes at 350. For best flavor, let them cool and set a bit.
We are grateful and humbled that we were able to be your farmers,
We’re already looking forward to next year!!
Jody, Mike, Claudia, Malcolm and Jonas Lenz