All posts by Jody Lenz

6B Threshing Table Farm July 19, 2018

In this Week’s Box:

Baby Potatoes                 Cabbage                         Dill                       Parsley                               Summer Squash

Cucumbers                     Onions                                    Fennel                  Beets                          Lettuce



This week’s box has lots of new items in it.  We’re excited that the cucumbers are making such a strong showing. We definitely got the cucumber plants into the ground much later than we would have liked. At the time, we were struggling with a very dry stretch of weather. We couldn’t put the cucumbers out unless we were going to be able to irrigate immediately after. Our irrigation system can only water a couple of rows at a time and everything needed it badly, so we kept putting off planting the cucumbers. Obviously, we did get them in. Since then we’ve had plenty of rain and humidity, so they all caught up quickly. We should have them in the boxes for at least a month.

We are extra busy with the county fair this week. Wed. is regular judging day, with the kids bringing a variety of projects to the fair to be judged. Thursday, the cattle are moved into the fair barn and Saturday is the dairy show.  Claudia and Malcolm will also be busy volunteering to run activities and help out in the 4-H food booth over the course of the fair. Stop out in Glennwood City for the fair if you get a chance. Claudia and her calves can be found in the dairy barn under “Riverside 4-H”.  Look for the sign. (As well as the words,
“There’s no place like the Barn!”)

Monday, I had a quarterly Land Stewardship Project Board meeting. At this meeting, I was named Chair of the Board. It’s an honor to be given the opportunity to chair the board and help to guide an amazing organization that works hard to put more farmers on the land, while fighting for healthy soil and water, rural communities, racial justice and more.  If you want to learn more about LSP, please go to their website: or ask me! (Jody)  LSP is how Mike and I got started farming. We took their Farm Beginnings Class and the rest is history. LSP is for farmers and anyone who supports strong, healthy, communities.

The garlic is harvested! That was a big job that my employees worked at very diligently while I was at my LSP meeting. It’s all been pulled and is now drying in the greenhouse. We’ve had to put a shade cloth over the greenhouse to keep the sun off of the garlic. If there were any vampires in the area, they definitely didn’t come near my employees! After pulling garlic all day, they all smelled quite strong of garlic!  🙂 We’ll start putting it in the box in a few weeks after it has cured.

The potatoes are ready!!! These baby reds are amazing! Such a treat! We do not wash them as the skins come off too easily. Wash them just before you use them. We put them in a plastic bag, just to make sure that the mud from the potatoes does not transfer to your other veggies.  As we move into more mature varieties, we will be washing them before we send them.


Storage tips:

Fennel: Snip off the green fronds and store separately from the bulb. Fronds should be put in a plastic bag and the bulb can go in the crisper drawer.

Dill: Glass of water on the counter or refrigerator.

Potatoes: Open bag and leave on counter in dark place until you will use them. Use them soon!

Lettuce: This is an oak leaf lettuce, as you’ll notice, the leaves have a similar shape to oak leaves.  Store as you would any other lettuce, preferably in a covered bowl or plastic bag.

Everything else, Crisper drawer!


Cucumber Salad

3-4 medium cucumbers

1/2 cup thinly sliced onion rrings

1/2 T. celery seed

1/2 T. chopped dill

1 tsp. salt

1 c. vinegar

1/2 cup white sugar

Wash cucumbers, slice thinly. Do not peel. Combine with onions and seasonings. Mix together vinegar and sugar until sugar dissolves. Pour over cucumber mixture. Cover and refrigerate at least 24 hours before serving.


Warm Fennel, Cabbage and Pear Salad

2 firm, medium pears

3 Tbsp. olive oil

1 fennel bulb, halved, cored and thinly sliced

4 cups shredded or thinly sliced cabbage

1/4 cup water

3 tblsp. lemon juice

2 tsp. honey

1 tsp. kosher salt

1/2 tsp. pepper

3/4 cup fresh goat cheese (Or cheese of your choice.)

1/2 cup chopped walnuts, toasted

Peel, core and slice pears.

Heat oil in large skillet over med-high heat.  Add fennel and sauté until crisp – tender, 2-3 minutes. Add cabbage and toss with fennel. Cook until both are tender, 2-3 minutes longer.  Add sliced pears, water, lemon juice, salt and pepper to skillet, gently combining ingredients. Cook until all liquids are absorbed, 6-8 minutes.

Remove from heat. Transfer to a serving bowl. Top with cheese and walnuts. Serve warm or at room temp.


Zucchini Pancakes

3 cups shredded zucchini or summer squash

1 tsp. salt

2 large eggs, lightly beaten

2/3 cup whole wheat flour

3/4 cup crumbled feta cheese

1/4 cup chopped onion

1 T. olive oil

Put shredded zucchini in a colander and sprinkle with salt.  Let sit 5-10 minutes.

Use hands to press out as much water from zucchini as you can. Stir and repeat.

Put zucchini in a bowl with eggs, flour, cheese and onions. Mix well.

Make like pancakes. Batter may be thick. Spread into circles as needed.

Cook about 5 minutes per side, until deep, golden brown.

Serve with sour cream and dill.

Happy Eating!
Jody, Mike, Claudia, Malcolm and Jonas Lenz


5A Threshing Table Farm July 12th, 2018

July 12th, 2018


Hello Farm Members!

In this week’s box:

Green Beans                                Lettuce                            Swiss Chard                         Peas

Onions                                         Dill                                    Cilantro                                 Zucchini/Summer Squash


We are happy to see the summer squash and zucchini make their way into the boxes this week.  They are such a staple of summer salads, veggie kabobs and desserts. They will be around for awhile, so start looking for great recipes to use them in. A little info. about summer squash and zucchini:  Zucchini is a type of summer squash. We generally think of zucchini as green and summer squash as yellow. However, we grow a zucchini that is yellow and some of our other summer squash are green. Summer squash and zucchini can be used interchangeably in recipes. If we list summer squash on the newsletter, you can count on several varieties being in the box.  Enjoy!

The county fair is only a week away! That always adds a little extra excitement to our days. Make plans to stop by the fair in Glennwood city and see all the fun! Claudia will be happy to introduce you to her 3 heifer calves.

Things are turning a corner in the fields. Next week we should see baby potatoes (At last!). Fennel is sizing up, the cucumber plants are blossoming. Cabbage is not far off, and lots more!  Sadly, this is the last week of peas, but all good things must come to an end. We are looking forward to lots of green beans over the rest of the summer.

One of my beehives swarmed last week. I re-hived it and things are looking good. I don’t know yet if any of my hives will produce extra honey, but I’m hoping.

One of our hens nested in a baler that was being stored in our shed. She was sitting on 7 eggs the past few weeks. It takes 28 days of sitting for chicks to hatch.  Unfortunately, our neighbor needed the baler to bale they hay he cut. She and her eggs had to be moved. We moved them to a cozy spot nearby, but after an hour, it was clear that she was not going to go back to her eggs. Luckily, I had another hen sitting on eggs, so I set these under her. She settled then in with her others. We’ll see if we get any chicks after all of this. I don’t depend on these chicks for my flock, but if a hen wants to set on the eggs, it’s nice to let them once in a while. We love seeing the little ones wandering the farm. We’ll keep you posted!

Save the Date!!

September 7th. Pack Shed Party!   Pot luck, music by Gravel Road- All are invited!! More info to come!



Peas and Green Beans: Plastic bag in refrigerator

Lettuce: Covered container or bag in refrigerator

Broccoli and Swiss Chard: Plastic bag in refrigerator.  We have been battling cabbage worms. They love broccoli too. Keep an eye out for the buggers when you are cutting up your broccoli. My old neighbor Bernie used to tell me, “That’s just a little extra protein!” But I’m happier without it!

Onions and Summer Squash: Crisper drawer

Herbs: Covered jar in refrigerator.



Skillet Macaroni with Swiss Chard

1 T. olive oil

1 bunch Swiss Chard Leaves

2 cups spaghetti sauce

1 tsp. Italian seasoning

12 oz. elbow macaroni noodles

2 c. water or beef broth

1/2 cup parmesan cheese


Add the olive oil to a large, deep, skillet.  Sauté the Swiss Chard for 2-3 minutes, until soft and bright green.  Stir in the spaghetti  sauce and seasonings. Stir in 2 cups of broth and pasta. Gently combine and add more water until the noodles are all under the liquid.

Bring to a boil, then cover tightly and cook over medium heat for 8-10 minutes.  Stir once.

Once the pasta is al dente, remove skillet from heat. Let sit uncovered for a few minutes to thicken sauce as needed. Toss in the the Parmesan Cheese and stir. Serve hot.


Squash and onions with brown sugar

2 medium summer squash

1 medium onion

2 T. butter

1 tsp. salt

1/2 tsp. pepper

1 1/2 Tblsp. brown sugar


Slice squash into 1/2 inch rounds. Melt butter in sauce pan. Add onions and cook 4-5 minutes. Add squash, salt, pepper and brown sugar. Stir, then cover and cook for about 20 minutes until squash is very soft.

Remove cover and cook 8 minutes, to evaporate the juices.When only a glaze is left, season with salt and pepper. Serve immediately.


Zucchini Chocolate Cake

1  cup sugar

1/2 cup butter

1/4 cup oil

3 eggs

1/2 cup milk

1 tsp. vanilla

2 1/2 cup flour

1/2 cup cocoa

1 tsp. baking powder

1 tsp. soda

1 tsp. salt

1/2 tsp. cinnamon

2 c. shredded zucchini

Mix all together well. Bake in greased 9X13 pan. 350 degrees for 40 minutes.


Happy Eating!!

Jody, Mike, Claudia, Malcolm and Jonas Lenz




Threshing Table Farm Week 4 “B” July 5th, 2018

Happy Birthday America!!

In this week’s Box:

Broccoli            Lettuce                  Peas                       Strawberries                           Kale

Kohlrabi           Garlic Scapes        Fresh onion            Savory                                    Cilantro

We hope you are enjoying your day and maybe even a long weekend.  I am writing this to the background of fireworks. We live in a magical place around the 4th of July. The skies light up on all sides of us for the week of the 4th. It’s fun to see the sunsets give way to the splashes of color.

July is an important month for us. It’s the month of the St. Croix County Fair. We are counting down the days! Claudia is a flurry of activity as she puts the final touches on her numerous fair projects and works daily with her show calves. Jonas is eyeing up the vegetables to see what he will choose to bring and is dusting off the Lego projects he built some time ago for the fair. Malcolm on the other hand, is thinking about what he might want to take to the fair. Procrastination and working under last minute pressure seem to be his theme.

Saturdays on the Farm! starts in July. July – October we open the farm up on Saturday mornings to the public. It’s a chance for people to stop out, spend some time on the farm and purchase extra produce, farmer’s market style. If you are in need of extra produce or know friends who would like to get some, send them our way. Saturdays, 8am – 1pm.

July is also the center of the farming season. We’ve been farming (hands in the dirt) for 4 months. We have about 4 more months before the season ends. So much is ripening and flavors are abounding! It’s a really exciting time on the farm! It’s also exhausting. Weeding, watering, planting, harvesting. Sun up until sun-down. With headlights and head lamps, we can even do it after dark!   Much of the weeding and planting goes away in August, so we know we just have to push through this.

This week is the last of the strawberries. We’re thrilled that we were able to get you 3 weeks after we thought we’d have none. The picking was harder this week, smaller and fewer berries to pick from. However, they are super sweet. The pea picking went better this week than last. We were able to get a little more this week. There are more out in the field, maturing each day. If you would like to come out and pick peas for yourself, for free- come on over! Bring the kids! It’s a great time and everyone leaves with full stomachs and maybe even a few make it into the bag to take home.  Picking is easy! Ask our dog Tess. She loves to stop by the peas every chance she gets to just eat right off the vines. We were mighty entertained by her as we picked.  When she’s not picking peas, she’s sniffing out birds, chasing after butterflies, moths and her mom, June.  Next week we will move into green bean picking. I wonder if she’ll like those as much as peas.



Broccoli – plastic bag in fridge

Lettuce- plastic bag or covered container in fridge

Peas- plastic bag in fridge

Strawberries- Crisper drawer

Kale- Plastic bag in fridge

Kohlrabi- Crisper drawer.  (I love to eat this raw! Just peel and cut into chunks, like an apple.)

Garlic Scapes- Crisper drawer.  Do you have too many from the past weeks? Chop and freeze for winter cooking. You’ll be glad you did!

Fresh Onion- Crisper drawer

Savory- Covered jar in refrigerator or hang to dry. Savory is great on all types of meat and veggies

Cilantro: Covered jar in refrigerator.



Sautéed Kale and Kohlrabi


1 kohlrabi bulb, peeled

1/2 tsp. grated lime zest

2 T. fresh lime juice

1/4 cup extra virgin olive oil

1 bunch kale, stems and center ribs discarded

1 scape, chopped

1/3 cup salted roasted pistachios, chopped


Very thinly slice kohlrabi. Whisk together lime zest, juice, 2 tbsps.. oil and 1/2 tsp. salt and pepper in a large bowl.  Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 Tbsps.. oil over med. high heat. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning an stirring. When all kale is wilted, saute with salt until tender. (about 3 minutes.) Transfer to a bowl and cool to room temp. Toss kale with kohlrabi and pistachios.


Cilantro Lime Rice

3 cups of hot cooked rice ( long grain recommended, since it does not come out mushy)
2 small limes ( or 1 large lime)
1 lime, zest of ( all of one lime)
1/2 cup of chopped fresh cilantro
1 teaspoon salt ( to taste)

Once your rice is cooked fluff with fork.
Add lime juice, zest, cilantro and salt.
Stir well.
Serve warm.


Happy 4th of July!

Your farmers,

Jody, Mike, Claudia, Malcolm and Jonas Lenz



Week 2 “B” June 21st, 2018

Strawberries                           Lettuce                           Turnips and Turnip greens                  Radishes                                 Garlic Scapes

Basil                                      Beets w/greens                Spinach                                              Chives


Welcome “B” members! This is your first week to pick up your share. Please remember to bring a container to put your produce in at your pick up site. Please leave the white farm boxes at the pick up site.

If you are a half share, you will notice that we send the newsletter out to you on  your “off” week. This is to make sure that you get the info and recipes, so that you don’t miss out on anything. Please read each week, even if you only get your veggies every other week. Thank you!

Rain, Rain, Go Away…. Okay, I know… last week I said  it was too dry. This week it is too wet. Hopefully next week, things will even out.  The heat and humidity has been really hard on our greens. We have several plantings of lettuce that are rotting in the field. Our spinach took a hit from the heat we had in May. Now that it’s finally grown out of that damage, it’s starting to bolt from the heat from the last few days. Our first planting of broccoli is also a loss, as it too has bolted from the heat.  But… On the plus side… We have strawberries!!! Demulling’s had thought they would have a complete loss due to winter kill, but once again, Mother nature surprised us. They are not open for picking for the public, but they do have enough for us to come and pick for the boxes. We keep bees on their farm to pollinate the berries and in exchange, we get to pick berries for our CSA Shares. It is good to know people! Especially farmers!


We are getting ready for the Taher Farm dinner this Saturday. It always helps to have those special occasions to polish up the farm a bit.  Hopefully I can get to the flowerbeds before the dinner.  The weeds have really loved this rain. If you still want to come to the dinner, send me an e-mail. We might have a few last minute tickets available.

It was a bit quieter around the farm this week. Claudia was gone to 4-H camp as a counselor and Jonas went as a camper. Lots of fun stories and camp songs will surely come home with them. Malcolm has been spending his week taking the Tractor safety program. He will be an expert tractor driver by the end of the week.  We’ll be able to put him to work right away. 🙂


Now that we are harvesting produce pretty steadily, the pigs are enjoying scraps being thrown to them often. We love bringing them treats of lettuce, beet greens and more. What is not good for us is great for them.  They are warming up to us now that we bring them food. Next time you are at the farm, ask if we have any scraps to bring them. Everyone loves to feed the pigs!


Storage Tips:

Strawberries: Refrigerator. Do not wash until you are ready to eat.

Lettuce, turnip greens, radish greens, beet greens, spinach: Covered container or plastic bag

Turnips- produce drawer of fridge

Radishes: Remove from greens, place in plastic bag or covered container with a little bit of water

Garlic Scapes: Produce drawer

Basil: I’ve had good luck putting mine in with the lettuce in the refrigerator

Beets: Remove tops from bottoms. Place root in produce drawer.  Greens with lettuce.  Use beet greens as a substitute for Swiss Chard in recipes.

Chives: Plastic bag or covered container in refrigerator

****If your greens are wilty, submerge them in ice cold water for 10 minutes and then place in plastic bag in refrigerator.



Turnips, Greens and Raisins

2 T. butter, divided

2 tsp. olive oil

1 medium yellow onion, diced

1 bunch spring turnips and greens

1/2 cup raisins


12oz cooked pasta of your choice, cooled. (optional)


Heat 1 Tblsp. butter and olive oil in skillet.  Add onions and cook, stirring often, until they become soft, about 5 minutes. Chop turnip roots into 1 inch “dice” pieces. Roughly chop turnip leaves. When onions are soft, add root pieces to the skillet. Sprinkle with salt and cover. Simmer until turnips are tender, about 8 minutes. Uncover, turn heat up to Med-high and cook until edges of turnips turn light brown. Stir occasionally.  Add chopped greens and raisins and cook until the greens are wilted and tender, another 3-4 minutes. Add remaining 1 T. butter and salt to taste. Eat as is or add pasta and toss.


Roasted Beet Salad

1 bunch beets, scrubbed and tops trimmed to 1 inch

olive oil

salt and pepper to taste

1/4 cup pecans

1 T. Dijon mustard

4 T. white wine vinegar

1/2 cup olive oil

4 cups torn salad greens

1/2 small onion, sliced

1/4 cup crumbled blue cheese


Drizzle beets with olive oil and sprinkle with salt and pepper. Wrap beets in foil. Roast until tender.  Toast pecans in dry pan. Chop nuts fine. When beets are cooled a bit, remove skins. Cut beets into quarters.Combine mustard and vinegar. Whisk in olive oil until thickened. Add salt and pepper.  Toss all ingredients together and serve with dressing.


Have a great week and enjoy your veggies!

Jody, Mike, Claudia, Malcolm and Jonas Lenz


Week 1! 2018 “A

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.

Housekeeping items

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


Rhubarb Kuchen


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!)


Roasted Rhubarb

Chop rhubarb and place on cookie sheet. Drizzle with honey. Roast in 350 oven for 10-15 minutes. Cool and toss with salad.


Herb Aioli

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.









Week 17 newsletter

Threshing Table Farm
Week 17 A October 5th, 2017

In this week’s box:

Acorn Squash                           Butter Nut Squash                         Onions                               Sage
Thyme                                      Radishes                                         Cauliflower/broccoli              Bell Peppers
Leeks                                       Potatoes                                          Jalapenos                          Lettuce
Celery root                              Popcorn                                            Carrots


Hello Farm Members!
Another wet week here on the farm. I checked the rain guage this morning and found 2 ½ inches of rain and a tiny frog! He was swimming for his life and was glad to be set free. Did it actually rain frogs? It might have- that was one intense storm! We have never moved into October and not had a fall frost. I would actually like it to come as the broccoli is really more wonderful after a frost. We usually really enjoy a bountiful fall broccoli harvest, but this year it is pretty pokey. I think cooler temps would help a lot. This batch of cauliflower is also pretty pokey, so you will get either cauliflower or broccoli this week.

This is the final week for our “A” half share members. We thank you for being a farm member this year! We hope you enjoyed eating your produce as much as we enjoyed growing it for you. Thanks for supporting our family, our farm practices and all the benefits that come from it. Please sign up for a 2018 share at any time.
January 1st we will open the sign up to non-members as well.

Mike and I had a wonderful meal catered by Table 65 this evening through a United Way event. It was a beautiful farm to table meal that highlighted our produce, Bifrost farm’s cheese and Phil’s raspberries among others. The dinner was a celebration of the work United Way has been doing in the area, including feeding the hungry through the food pantries. We have been enjoying the opportunity to donate food to both the New Richmond 5 loaves food pantry and the Somerset Food Pantry. The Somerset food pantry bought 4 shares to ensure a variety of fresh produce was available each week at the food pantry. If you asked us to donate your share, it went to one of these local food pantries. It is great to know that through the help of these resources, our food is reaching more people. Thank you for helping us to feed those most in need.

Bifrost Goat Cheese This is the final week to order Bifrost Goat cheese. Please go to to order. Orders will be delivered next week.

Phil’s Raspberries As I write this, I am not sure how his berries are doing through all the rain, but if you’d like some, let me know and I’ll see what I can do. $4 a pint.

Maple Syrup- Stock up for winter, we still have some left. $15 a quart/$8 a pint.


Storage tips

Celery Root: Crisper drawer. Celery root is awesome! Peel the outer layer off. Dice and use in soups, stews or salads. Raw or cooked. Tastes like celery! Great steamed or roasted like potatoes and very low carb!
Lettuce: salad spinner and covered bowl
Radishes: Remove leaves, and place those in the salad spinner/bowl with other greens. Radishes do great in the fridge in a bowl with a little water.
Carrots: Put in plastic bag in the refrigerator
Cauliflower: Crisper drawer. Cauliflower bruises easily, (like an apple). Handle with care!
Leeks, Peppers and broccoli- crisper drawer
All others- kitchen counter

PoPcorn -The popcorn is not quite ready yet. It needs to continue drying. Please leave it in a kitchen cabinet or somewhere else warm and dry. You can also hang it as a decoration indoors while it dries. Sometime after Thanksgiving, try popping it. If it does not pop well, wait another few weeks for it to dry some more and try again.
To pop: Remove kernels from cob by twisting the cob in your hands. Pop as you would normally pop popcorn.
Place the whole cob (without leaves) into a paper bag. Close the bag. Place in the microwave and microwave on the popcorn setting until the popping slows down. (Just like with store bought microwave popcorn.)

Are those onions piling up? Try this!

Slow Cooker French Onion Soup


7 small onions, cut in half and thinly sliced (about 7 cups)

1 tablespoon butter or margarine, melted

1 tablespoons sugar

2 dried bay leaves

1 ½ pounds beef stew meat

3 cans (10 1/2 ounces each) condensed beef consommé

¼ cup dry sherry or apple juice

1 cup apple juice

1 teaspoon thyme leaves

8 slices ( 1/2 inch thick) French bread, toasted

2 cups shredded Swiss cheese (8 ounces)
Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.

Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.

Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.

To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

Roasted Radishes and Leeks
Radishes, washed with the tops removed
Leeks, trimmed, use only the white and very light green sections. Wash well, slice.
Extra virgin olive oil.
Salt and pepper.
Fresh lemon juice
Preheat oven to 400. Toss radishes and leeks with oil. Season with salt and pepper. Roast on a baking sheet, stirring once, until slightly tender and browned, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.

Moroccan Carrot Salad
4 carrots, cut into wedges
1 handful, black olives
6 radishes, thinly sliced
1 clove garlic chopped
¼ tsp. paprika
½ tsp. cumin
1 pinch cayenne pepper
1 pinch cinnamon
1 tsp salt
1 parsley sprig, chopped
1 fresh lemon, squeezed
¼ cup olive oil
Bring a pan of water to boil. Add the carrots and cook until tender and then rinse them with cold water. Drain the carrots and mix with the olives and radishes. Mix the rest of the ingredients, including the chopped parsley and garlic, to create marinade. Pour the marinade over the carrots, olives and radishes and serve.
Have a great week! Happy Eating-
Your farmers, Jody, Mike, Claudia, Malcolm and Jonas lenz


Threshing Table Farm Week 16B, September 28th, 2017

In this week’s box:

Carnival Squash              Kabocha Squash              Onions                  Celery Root                Celery Leaves
Napa Cabbage                 Radishes                         Cauliflower              Peppers                    Oregano
Tomatoes                        Potatoes                            Asian Greens        Parsley                         Lettuce


Hello Farm Members!
What an odd weather week! Though we expect a couple of hot September days, this past weekend was more than we bargained for! The tomatoes and cauliflower loved it. The heat and rain really worked together to make some pokey things out in the garden mature much quicker. The lettuce and cabbage have struggled a bit with the heat, as have the farmers. 😊 The bugs have also been thriving in these wet, warm conditions. Frankly, we could use a frost to wipe them out! Our cauliflower and cabbage have definitely been damaged by the bug pressure, which you will likely notice. There is a lot of good produce there, just ignore or cut off the damaged parts. That’s what we do, and the eating is still good.

This past weekend we enjoyed an absolutely wonderful meal put on by our friends from Taher. A handful of very talented chefs were here to roast chickens over the fire pit, grill squash, make ice cream just as desert was served, and delight our senses with beautiful and delicious food. It’s really wonderful to see all of our produce and other local farmer’s produce highlighted in that way. But better than the food, was the community of people the farm dinner brought to the table. Thank you for coming if you were lucky enough to take part in it! If you didn’t get to come, I sincerely hope that next year you make it out for one. It is truly a one of a kind experience!

We are sad to say goodbye to the pigs this week. It’s always a sad day to see them go. However, we are thrilled that we got to share our farm with them for the season and we are blessed by the bounty they provide us as we fill our freezer. They also did a great job eliminating the Creeping Charlie we had in the woods and eating a lot of scraps from the vegetable washing and weeding. If you would like to get some pork from these pigs, please give our neighbor Dave Jensen a call. I believe he’s got a few pigs left to sell. Call Dave at: 612-685-0155

Also wrapping up this week is my 9 months of service on the Ground and Surface Water committee for St. Croix County. I was asked to serve on this committee that was put together by the County Board. We looked at lots of research and listened to a lot of experts as we tried to evaluate what the health of our ground water looks like and how we can improve it. These 2x a month meetings were never fun. Always informative and we learned that there is so much more that needs to be learned. As we worked to make recommendations to the County Board on ways to improve the quality of our ground water, I feel more strongly than ever that each and every one of us has to do our part. The fertilizer we may be putting on our lawns, the functionality of our septic systems, the type of agriculture we take part in- it all effects the ground water. We all share this valuable resource and Mike and I will continue to do the best we can to protect the ground water we share with you.

Sharon Overland was here Friday night with her pottery class. What a fun time! We had a great time making beautiful fairy luminaries! She’s a great teacher- even mine turned out! Check out the community ed. Book for more classes she is teaching- maybe I’ll see you there!

Phil’s Raspberries: $4 a pint. Let us know if you would like any.
Maple Syrup: $15 a quart, $8 a pint. Great for that winter squash and oatmeal 😊
Farm Sweet Farm Grass Fed Beef and organic Chicken: Heather is making a trip here towards the end of the week. If you’d like to order meat, contact her.

Free Beans!!
We have one last batch of beautiful green beans in the field. We are not going to put these into the boxes, but if you’d like to come out and pick all you want, please do! They are in the north field, near the large corn field. If you send me an e-mail letting me know you are coming I’ll make sure to be around to show you where the patch is.

Storage tips
Celery Root: Crisper drawer. Celery root is awesome! Peel the outer layer off. Dice and use in soups, stews or salads. Raw or cooked. Tastes like celery! Great steamed or roasted like potatoes and very low carb!
Lettuce and greens: salad spinner and covered bowl
Radishes: Remove leaves, and place those in the salad spinner/bowl with other greens. Radishes do great in the fridge in a bowl with a little water.
Cauliflower: Crisper drawer. Cauliflower bruises easily, (like an apple). Handle with care!
Peppers and cabbage- crisper drawer
All others- kitchen counter

Wild Rice Celeriac Pilaf
1 T. Olive oil
¾ cup diced celery root
¼ cup diced onion
1 cup wild rice, rinsed and drained
1 T. fresh parsley
1 tsp. dried thyme
1 cup chicken stock
1 cup beef stock
Salt and pepper
2 T. dried cranberries

Heat olive oil in a skillet. Add celery root and onion; saute until tender, about 5-7 minutes. Stir in wild rice, thyme, parsley and stocks. Season with salt and pepper. Bring to a boil, cover and lower to a simmer. Cook until rice is nearly tender, 30-60 minutes. Stir in dried cranberries, cook until rice is tender, 5-15 minutes longer.

Chinese Cabbage Salad
5 cups Napa cabbage, chopped
¾ cup sliced or shredded radish
1 ½ cup chow mein noodles
1 cup crushed peanuts
¼ cup sesame seeds
2 T. rice vinegar
4 T. sesame oil
3 T. soy sauce
1 T. honey
½-1 tsp. dry mustard

Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Make 6-8 servings.

Silky Cauliflower Soup
1 head cauliflower
2 T. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart chicken stock
½ cup grated parmesan
Salt and pepper

Chop Cauliflower. Heat olive oil in a large saucepan over medium heat and add onion and garlic. Cook until softened, but not brown. Add cauliflower and stock. Boil, reduce heat and simmer about 15 minutes. When soft, puree using an immersion blender. Add the parmesan and stir until smooth. Add salt and pepper to taste.

Have a great week! Happy Eating-
Your farmers, Jody, Mike, Claudia, Malcolm and Jonas lenz



Mike and Jody Lenz
Threshing Table Farm

Threshing Table Farm Week 15A, September 21, 2017

Hello Threshing Table Farm Members!

In your box:

Eggplant        Bell Peppers              Jalapeno peppers                 Kabocha Squash                  Spaghetti squash

Lettuce          Beets and Greens     Onions                                  Garlic                                     Celery Leaves

Thyme           Tomatoes                  Ground Cherries                  Beans                                        Potatoes

We have been needing rain for quite some time, so it was nice to get a good watering on Monday. We had to work out in it, but it was good for the plants. The fields continue to put on a fall show while hanging on to the last bits of summer. We are pulling in the most bountiful crop of winter squash we have ever had. We will be sending different varieties each week.  The popcorn is drying nicely on the stalks and the cauliflower and broccoli are starting to size up.

Another sign of fall is that the pigs will be soon leaving us. This always makes me sad, but I do love the wonderful pork in the freezer. It not only tastes wonderful, but I know that these pigs have been loved, fed great produce and allowed to dig in the dirt and root to their heart’s content. We’ve given them the best life a pig could ask for while they were here. If you would like to have pork in your freezer this year, please call Dave Jensen at 612-685-0155.  He has a few pigs left to sell as whole or half hogs.

Another great sign that fall is here is the FALL FARM DINNER with Taher. The chefs have another amazing meal in the works to celebrate the fall harvest.  We look forward to seeing some of you here on Saturday.  The dinner is sold out but we will post a few photos on the farm facebook page afterwards.

The tomatoes have graciously agreed to hang in there one more week. The cherries are done, but the larger tomatoes are doing alright. This might be the last week- we’ll see how it goes. With a late first frost date, we have enjoyed them longer than we thought we might.

It is with sadness that we report that our single baby chick was attacked by another critter last night. The chick and his momma did not like going in the coop, so they slept unprotected in the large shed. Something found them and made a meal out of the chick. Nature is harsh sometimes. But, it is also really beautiful at times. Come on out and take a walk around the farm if you haven’t had a chance yet. The fall colors and textures in the field are good for the soul.

Are you needing some Maple Syrup for your fall apple crisps, morning oatmeal or squash dishes? Let us know- Mike’s syrup is available for $15/quart or $8 a pint. We can send it with your share.

Phil’s Raspberries are going strong! $4 a pint. Order ASAP and we will get them to you with your share. Just send us an e-mail.

Last chance to get into Sharon’s Fairy house Luminary community Ed Class. The class will be held here on Friday evening and there are just a few spots left.

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
Or stop in the Community Ed office from 7:30-4:00. 715-243-7421


Bell Peppers: Crisper drawer. Are you getting more than you can use? Slice or dice them up and pop them in the freezer. Done. You now have peppers for your winter meals. I like to put them in glass jars with screw on lids to keep the pepper smell from escaping.

Tomatoes, onions, garlic, thyme, ground cherries and squash- kitchen counter

Potatoes- cool, dark place

Beet Greens and lettuce- store together in a covered bowl or plastic bag

Everything else- in the fridge’s crisper drawer!


Grilled Eggplant

1 eggplant

3 T. olive oil

3 T. balsamic vinegar

2 T. minced garlic

dash of celery leaves

dash of thyme

dash of oregano

salt and pepper to taste

Mix all ingredients together except the eggplant.  Cut the eggplant lengthwise into 1/2 inch thick slices. Brush the sliced eggplant on both sides with the marinade mixture. Let sit for 5 minutes. Brush again with the mixture and place on a hot grill for 7 minutes and flip. Grill for another 7 minutes and serve.


Wild Rice and Beet Salad

1 cup Wild Rice
Large Beet and small bunch of beet greens
1/2 cup diced onion
1/2 cup Pecans
1/3 cup Balsamic Vinegar
2 avocados, halved, cut into 1/4-inch slices
1/3 cup Extra Virgin Olive Oil
Salt & Pepper As Needed

1. Preheat an oven to 400 degrees°.
2. Wash the beet under cold water and pat dry. Wrap in foil and place in preheated oven.
3. Roast the beet until knife tender 45 minutes to 1 hour.
4. Place a large pot of water on the stovetop. When the water boils, add the wild rice and cook until the rice pops.
5. Drain the rice and run cool water on it and place in a large bowl.
6. While the cooked beet is still warm, peel the skin off of it. Cut into 1/4 inch dice. And add to the wild rice in the bowl.
7. Toast the pecans in a dry skillet over a burner and add to the bowl with the rice and beet
8. Add the sliced green onions to the bowl.
9. Pour in the vinegar and oil into the bowl and toss to combine the ingredients. Season with salt and pepper

10. Cut beet greens into small pieces. Saute in a pan over medium heat until wilted.  Add to the salad. Cool and serve.


Spaghetti Squash

1 medium spaghetti squash (2 pounds)
1-2 medium bell peppers, sliced
4 medium fresh mushrooms, sliced (optional)
1 small onion, chopped
1 tablespoon olive oil
2 medium tomatoes, quartered
1 garlic clove, minced
1/2 cup chicken broth
1/4 teaspoon salt
3 tablespoons shredded Parmesan cheese

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.
When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese. Yield: 4 servings.

Threshing Table Farm Week 14B September 14, 2017

Hello Threshing Table Farm Members,

In your box this week you will find:

Kale                    Fennel                 Onions                          Broccoli                         Delicata Squash                       Potatoes

Sage                  Parsley                Bell Peppers                  Jalapeno peppers         Cabbage                                  Ground Cherries

Garlic                 Tomatoes             Sweet Corn


We have really been enjoying the weather this week, as I know many of you are! Last week I was wearing my long underwear (Really! I was!) and this week the kids are back in the swimming pool. The only down side to all this warm weather is all the gnats, mosquitoes and flies that are back with vigor.  Small price to pay.

The sweet corn has matured nicely. Though we don’t have huge cobs, they look to be timed out beautifully. We also have petite cabbages in the boxes. They may be small, but they still taste great!  The tomatoes have really surprised us. We have had blight confirmed in our field for the past week. We pulled all of the plants in our field that looked to be infected with blight. This was about a quarter of the crop.  The rest of the tomatoes are looking very nice. This is unlike blight as we know it. Usually, blight comes in and wipes everything out in a matter of days. It seems to have stalled or greatly slowed. We’re not sure what will happen to the tomatoes, either frost or blight will eventually wipe them out. It’s interesting to watch and until then, we’ll enjoy the tomatoes! We recommend placing them on newspaper on your counter. Do not let the tomatoes touch. Use them as soon as they are ripe and watch closely for any bruised/rotting spots. The blight won’t hurt you, but it will cause the tomato to rot and that is not nice.

I have to confess that I have been luke warm to fennel to say the least. I just don’t like black licorice and that is what it reminds me of. But- I got brave and I used a cut up fennel bulb with a beef roast. Oh My Gosh!  It was amazing!! I couldn’t believe how wonderful that fennel bulb was after roasting with the beef all day in the slow cooker. Super easy and super yummy! If you, like me have been hesitant to use the fennel, this is your week to give it a try!


We’re looking forward to the Taher dinner on the farm next week Saturday along with farm member, Sharon Overland’s pottery class on Friday of next week. We hope to see you out here for one of those events. If you would like  a different option, remember that we are open for a mini-farmer’s market on Saturday mornings, 8-1. Come on out and enjoy some time on the farm then!


Phil has a beautiful crop! $4 a pint. Order ASAP and we’ll try and get them delivered to your pickup site.  Or you can pick up on the farm. Send a check (Phil McConville) to us at

2249 150th St.
Star Prairie, WI 54026

Bifrost Goat Cheese

Only one more month to order cheese! If you didn’t get your order in for September, get going on the October order!

Orders will be delivered the first two weeks of October.



Storage Tips:

Squash, tomatoes, ground cherries. sage, onions and garlic- Leave on your kitchen counter

Potatoes- cool, dark space

Parsley- Glass of water on your counter

Fennel, broccoli, kale, peppers, cabbage, peppers and Sweet corn- keep in your crisper drawer


Eggs in Purgatory By Barb Krueger, local librarian and friend of Threshing Table Farm


Medium size frypan depending upon how many eggs you want to fix. Medium high heat.

Add tomato juice or tomato sauce or salsa (approximately a couple of cups). I have also taken plum tomatoes, sliced them, cooked them down to make juice in the pan (if I do this I add basil & oregano, salt & pepper) My parents liked using V8 juice.

Season as desired – I will add cumin or oregano, or fresh tarragon,

Heat to just starting to boil, turn heat to simmer. Add eggs. Cover pan. Cook for approximately 5 minutes depending upon how done you like your poached eggs.

While eggs are poaching toast bread or English muffins, or savory waffles

Place toast on a plate and cover with a slice of Swiss cheese (cheddar, garlic cheddar, many possibilities here.)

Remove fry pan from heat. Using a large spoon place an egg and sauce/juice on top of the cheese and toast. If extra juice left divide it between each of the servings. Serve with extra toast.


Here are the weblinks: (This one adds lemon zest to the tomato juice).


Fennel and Roast Beef

Place roast beef in slow cooker.

Sprinkle with salt, pepper and parsley. (Thyme would be lovely too!)

Cut fronds off of the fennel. Sprinkle some cut fronds on the roast.  Slice the fennel bulb into chunks. Add that to the roast.  Cook on low for 6-8 hours.  Enjoy!


Garden Pasta with Broccoli and Herbs

1/2 cup butter

2 T. chopped fresh basil (optional)

2 T. chopped fresh parsley

1 garlic clove, minced

2 tsp.  olive oil

8 oz. pasta

2 cups small broccoli florets

1 cup sliced cherry tomatoes

1 jalapeno, seeded and chopped

salt and pepper

Grated Parmesan Cheese

Combine the first 4 ingredients in a bowl and set aside.  Bring a pot of slated water to boil. Add olive oil. Add pasta and cook until just under al dente. Add broccoli and boil until pasta is tender, about 2 minutes longer. Drain pasta, and broccoli, transfer to large serving bowl.

Add herb butter and toss well to coat. Sprinkle with jalapeno, salt and pepper. Gently stir in tomatoes and finally a sprinkle of parmesan cheese.

Threshing Table Farm, Week 13 A, September 7, 2017

Hello Farm members,

In your box this week:

Green Beans                 Onions                   Delicata squash                        Leeks                            Sage                     Thyme

Lettuce                         Bell Peppers           Tomatoes                                 Cherry Tomatoes          Ground Cherries

Jalapeno peppers         Broccoli                 Sweet Corn


Sad news from the farm. We found out today, that we have late blight on our tomato plants. We were hoping that we were invincible. It was not to be.  Too much rain. Too much cold. Too many cloudy days.  The tomatoes you are receiving were picked on Monday. We pick the tomatoes a few days early, while still partially green. They hold better, ripen more evenly and are less cracked than if we let them ripen on the vine. This saved the tomatoes you are getting today from getting blight. Blight will move very fast through the field and will likely have caused all the tomatoes to rot by the end of the week.  We’ll try and pick some green ones in the next two days and if we catch them early enough, we may get them to hold until we send the boxes next week. We’ll see. Late blight is not dangerous to us, only the tomato plants. It also affects potato plants (Remember the great potato famine in Ireland? Same blight.) Mike mowed the potato plants down a few weeks ago when we heard reports of blight in the area. They were done growing any way, so the potatoes won’t be affected. We will soon be destroying all the plants in order to help stop the spread of the disease to neighboring gardeners.

On the positive side, the sweet corn is young and sweet! The ground cherries are ready too! They are in the bag with the cherry tomatoes. Ground cherries are ripe when the paper husk they grow in is brown and papery. Peel the paper off and pop it in your mouth. It’s a favorite treat for everyone around here!  If your ground cherries are not brown and papery yet, just leave them sit on your counter. They will ripen.   And the green beans are still beautiful!  Winter squash is also on the way! We are sending the first of them, the delicata  Delicata are great for slicing and roasting or sautéing, because they have thin skins that can be eaten.

The kids are all off to school this week. That makes for some intense mornings of getting everyone out the door, but a quieter day around here. I’ll miss their help, their chatter and how well they kept Tess and June (Our dogs) busy and on the run.

Please remember to order your Bifrost cheese for next week’s delivery.

We also have Phil’s raspberries for $4 a pint. If you would like to order some, please let me know! We can send them with your share box.

And also remember to sign up for the fairy house making event, here on the farm, with farm members Sharon Overland. I can’t wait to see what Claudia and I come up with for our fairy house! Check out last week’s newsletter for all the info. (Can’t find it? GO to to see our newsletters for all the info).

Sign up online with New Richmond Community Education at    Or call or stop in the Community Ed. office from 7:30-4:00. 715-243-7421


Storage tips

Squash, ground cherries, thyme, tomatoes and onions: All of these will do well sitting on your counter. The thyme will dry nicely, and if the tomatoes are getting “too” ripe, then you can stick them in the fridge to keep them a bit longer.

Lettuce: Plastic bag in the crisper drawer

Corn, peppers, leeks, broccoli and beans- Crisper drawer

Sage- try keeping it in a plastic bag in the refrigerator to keep it fresh. You can also put it on the counter and leave it to dry.

Bell Pepper Relish

1 bell pepper, chopped into small pieces

1/2 onion, chopped in small pieces

2/3 cup sugar

1/2 cup white vinegar

1/2 tsp. red pepper flakes or a bit of jalapeno pepper cut up

Add everything to a small sauce pan an stir all ingredients well. Cook the relish on medium heat for 5 minutes and turn down the heat to medium low for an additional 20 minutes, stirring occasionally until most of the liquid has reduced. Remove from heat and cool before serving.  Serve on bagels with cream cheese, crackers or bread with brie.


Corn and Bell Pepper Vegan Soup

2 T. Olive oil

1 red onion, finely chopped

2 cups finely chopped bell peppers

3 cloves garlic,  finely chopped

6 ears of corn, kernels cut off

4 cups vegetables stock

4 sprigs thyme

1 jalapeno, chopped to taste

1 tsp. salt

1/8 tsp. pepper

Saute onion, peppers, and garlic in olive oil on medium-high heat. Stir to coat and cook 3-5 minutes until softened.  Add corn and stir again, let cook another 3 minutes. Add vegetable stock and leaves from four thyme sprigs and bring to a boil. Reduce heat and simmer 10 minutes. Remove 2 cups of the soup and puree with an immersion blender. Add salt and pepper.  Add puree to the remaining soup and  Garnish with fresh thyme.

Squash with sage and leeks

2 delicata squash

olive oil

1 T. salt

2 leeks, washed, all but first 2 inches of green removed

1 stick butter

4 T. fresh sage leaves

1/2 tsp. black pepper

Preheat oven to 350.

Rub the squash generously with olive oil and season well with salt. Pierce 3 holes in the top of the squash with a sharp object to allow the seam to vent when cooking.  Place on a baking sheet and roast for about 45 minutes, until thoroughly soft and easily pierced with a fork. Remove from the onion.

When cool enough to handle, cut open the squash, carefully remove the seeds and throw away. Using a large spoon, scoop out all the flesh and place in a bowl.

Cut the leeks lengthwise and julienne into straw like strips, about 2 inches in length and set aside.

Heat the butter over medium heat in a large saucepan and cook until the color reaches brown-butter stage. Add the fresh sage leaves and continue cooking until the sage becomes slightly crisped. Add the julienne of leeks and continue stirring until cooked, about 2 minutes. Add the 1 T. of slat and 1/2 tsp. pepper and stir to blend.

Add the cooked squash and continue to stir over medium heat to mash the squash and to blend all the ingredients together. Spoon into bowls to serve.