Hello Threshing Table Farm Members!!!
We are SO excited to be starting the season!!
THANK YOU for being a part of our farm community!
In your box this week…
Rhubarb Baby Swiss Chard Lettuce Chives
Garlic Scapes Basil Radishes
Around the Farm
With the late spring snow, we were sure we were going to be in for a late start on the CSA boxes. Then we were sure we were in for a hot, dry summer with the long absence of rain. Since neither of these things have proven to be true (yet), we are now certain that we are not going to be certain about weather related things! It’s what makes farming so fun. 🙂
We are in full “Summer” on the farm. The kids are home from school and spending time helping on the farm as well as practicing for dairy shows, learning how to play the trombone, getting extra time with grandparents and enjoying “no homework”. We are spending late nights in the field, early mornings catching up on housework (and falling further behind!) and enjoying every moment in between. We are planting in the greenhouse, transplanting to the field and weeding, weeding, weeding. Our fabulous employees and work share members are becoming a well-oiled machine, once again. Now with adding harvest and delivery to the schedule, it’s nice to see all the work take the shape of beautiful veggies.
We had a scare a few weeks ago with our horse Chumley. At 34, a case of colic could be the end of him. He pulled through after a couple of stressful days and is doing well. You’ll see him “mowing'” the grass around the farm. The chickens are finding that every shed is more fun to lay eggs in than the coop. Jonas’ daily job is to go and search for the eggs. It’s always an adventure!
Eggs are available for purchase on the farm. They are in the walk-in cooler and it’s first come, first serve. If we have eggs, you can take them home. $3.50 a dozen and you can put your cash or check in the “egg $” bucket on the table near the cooler.
Please leave your white produce boxes at your pick up site. Thank you!!
We wash most of the produce before it leaves our farm. However, we cannot do as good of a job at cleaning produce as you can in your own kitchen. Please wash before you use it. If you don’t have a spinner for washing greens, now would be a great time to get one.
Please be extra kind to your pick up sites! We couldn’t do this without their cooperation and generous hospitality. If you cannot get your box, try to let us know ahead of time. We can hold it at the farm for you to get later or donate it to the local food pantry. You can also have a friend pick up your box. If you cannot get to your pick up site to get your box on delivery day, and you do not communicate with your pickup site about other arrangements, your box will be donated to someone who can use it.
In the box
We are extra excited to have rhubarb in this box! This has been something we’ve been working at for many years. One of our members, Ruth Hilfiker gave me a plant from her yard. I planted it and divided it over the years and this year I have enough to share! I’ve added a family favorite rhubarb recipe at the end of the newsletter that you may like to try.
The basil we are sending are just small cuttings. We trim the tops of the basil plants to encourage them to branch out more. These first cuttings are tiny but smell and taste like summer!
For those of you that don’t know, Garlic Scapes are the long skinny green objects in the box. They are an attempt by our garlic plants to put out seed. We harvest them to encourage more energy being put towards the garlic bulbs that are still sizing up. We also harvest them because they are delicious!! Chop them up and use them raw in salads, saute in your favorite dishes or blend into sauces and dressings. You can really use them anywhere you would use regular garlic.
Basil- does not like to be below 40. Keep it on your counter and use as soon as possible. Use cut up in salads, on sandwiches or in your favorite hot dish.
Chard, lettuce – Wash, spin and keep in fridge in covered bowl or plastic bag.
Scapes – put in crisper drawer
Rhubarb- in fridge
Radishes- Cut the greens from the roots. Greens can be stored like any salad green. Use it chopped in salads for a spicy addition. Roots can be stored in a covered container in the refrigerator.
Chives: Place in a covered, glass jar in the refrigerator
1 cup flour
1 tsp baking powder
2 T. butter
1/4 tsp. salt
one slightly beaten egg
2 T. milk
Mix first 4 ingredients. Add egg and milk. Press mixture into 8×8 pan. Apply flour to your hands and stretch it out. It will take you a few minutes to cover the entire bottom of the pan.
Top crust with:
1lb chopped rhubarb
1 3oz package of strawberry jello (sprinkled over rhubarb)
And cover with a mixture of:
1/2 cup flour
1 cup sugar
1/3 cup melted butter
Bake at 350 for 40-50 minutes. Best eaten when chilled. (Though I’ve been known to eat it warm with a spoon!)
Chop rhubarb and place on cookie sheet. Drizzle with honey. Roast in 350 oven for 10-15 minutes. Cool and toss with salad.
2 T. Olive Oil
3 T. lemon juice
1 garlic scape
1 T. chopped chives
Several Basil leaves
Blend in blender until smooth. Mix in an equal amount of Mayo. Salt and Pepper to taste. Use as a dressing of torn lettuce and Swiss Chard.