Week 8B August 2nd, 2018
Hi Threshing Table Farm Members,
In your box this week:
Broccoli Savoy Cabbage Pepper Bok Choy
Summer Squash Purple Kohlrabi
Green Beans Onions Parsley Cucumbers
This week on the farm… we’re heading into August. Everything has that dry, golden, crispy look and feel to it. We could use some rain. The irrigation system is running constantly. The grasshoppers are showing up more and the crickets are keeping us company as well. A visitor to the farm commented how two weeks ago, the fields looked so different. The passing of time is definitely marked by nature.
Claudia is at the WI state fair this week. I am getting a quick trip away- to see her at the fair on Thursday. It’s not easy to get away, but important. Sadly, she is unable to show her dairy calf as the calf is sick. She will make a full recovery, but she was unable to travel to the fair. Claudia went anyway to support the kids in the St. Croix dairy project and to enjoy the fair. She’s sad to not have her calf with her, but she’ll have another chance to show at the Minnesota state fair in a few weeks. Showing or not, I still get to see my daughter at the fair (and eat some fair food!).
Jonas is on a 3 day 4-H trip to northern WI. He’ll see and do lots of fun things, including a lumberjack show, a farm dinner and a pizza train in Spooner. Can’t wait to hear all about it!!
We’ve been picking beans and cucumbers and summer squash almost daily. They keep us busy! Tess loves to help herself to the cucumbers and beans while we pick. She definitely gets her daily dose of vegetables. June would rather find the stray potato or kohlrabi to play fetch with.
We still continue to transplant into the field. Almost every week we are planting lettuce, broccoli and a few more late season crops. One half of the greenhouse is filled with the baby plants, the other half is filling up with the curing garlic and onions. It will take a while to get all the onions pulled in, but we work at it as the days allow. Another sign of August? I’m finding a few red tomatoes in the field! A perfect snack while working near them. It will be a few weeks before we can get them into the boxes, but they are coming!
Mike’s maple syrup is available for purchase. We have
Quarts for $15 and Pints for $8
Pick up at the farm or we can send it along with your share. Just mail us a check for the syrup to:
Threshing Table Farm
2249 150th St.
Star Prairie, WI 54026
Fresh Beans (the COFFEE kind)!!
One of our long time members is the owner/roaster of Birch Bark Coffee Roasters. They offer whole bean, home-roasted delicious coffee from around the world that can be available at your pick-up site along with your vegetables. You can contact Tim Scanlan directly to order up your freshly roasted beans and handle payment. Learn more at: facebook.com/birchbarkcoffee/ or give him a call 715-690-4986. Beans run $12-$14/lb.
Jensen Cattle Company
Beef and Pork available
Our neighbor Dave Jensen has beef and Pork for sale. (The pork is still walking around on our farm.)
Contact him at: 612-685-0155 for more info.
Save the date!!!
Pack Shed Party!!! All are invited!
Friday, Sept. 7th. 6:00- ?
Pot Luck, Music by Gravel Road and a whole lot of fun!!
Bring your own chairs, beverages and we’ll pass the hat to pay the band.
Bring a friend!
Kohlrabi: Remove leaves for long term storage. The leaves are edible! Great in salads or sautéed. Keep in crisper drawer.
Savoy Cabbage: Great cooked, raw, in any recipe calling for a green cabbage. Savoy leaves are easier to use when making cabbage rolls, etc. than other green cabbage. Store in the crisper drawer. Place in plastic bag for longer storage.
Bok Choi and broccoli, beans: Covered container in fridge (Or plastic bag)
Summer Squash, cucumber, pepper: Refrigerator, crisper drawer.
Parsley: A covered jar in the fridge. Or hang to dry.
Onions: They are starting to cure. You can keep these on the counter, but keep an eye on them. If they seem to be growing a new stem, use them fast or stick them in the fridge.
Zuccchini (Or summer squash) chocolate muffins
1 1/3 cups flour
2/3 cup packed brown sugar
1/3 cup unsweetened baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/3 cup butter, melted
1 teaspoon vanilla
1 cup coarsely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
1/4 cup chopped walnuts
350 degree oven. Bake in muffin tin with paper liners, for 20-25 minutes.
Soba Noodle Stir Fry
6oz (1/2 package) Soba Noodles
1 head savoy cabbage
1 tsp. olive oil
1 head bok choy, sliced thin
1-2 carrots, shredded
4 cloves garlic, minced
1 tsp. ginger, minced
pinch of salt and pepper
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 Tbsp. peanut sauce
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. hot sauce
Prep you vegetables and sauce first. Set aside.
Heat wok. Boil water. Heat olive oil in wok, then carefully add garlic, ginger, sliced cabbage. Add a pinch salt and pepper. Toss cabbage around for about 2-3 minutes until cooked through. Turn off heat and set aside. Cook noodles according to directions. (4 minutes.) when noodles are done, turn on heat under wok and add noodles to vegetable mixture. Pour sauce over noodles and vegetables and carefully toss to combine. Serve noodles in bowls with shredded carrot over top. Serve with additional hot sauce if desired.
Have a great week and happy eating!
Jody, Mike, Claudia, Malcolm and Jonas Lenz