All posts by Jody Lenz

June 16, 2016 Week 1

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Threshing Table Farm                        Week 1A

June 16, 2016

 What’s in this week’s box??

Garlic Scape                                    Spinach                              Basil                                    Beets

Lettuce                                               Swiss Chard                    Green Onions


The first greens of the season are a reason to pause and savor the moment. It’s one of those moments in the year that marks the passage of time and the promise of so much more to come!  Put your feet up, enjoy a fresh salad and feed your body and soul. This is a small taste of all that summer promises.

Welcome to a brand new farm season! It’s year 9 for us on the farm and we’re just as excited as every year before! It’s wonderful to watch for the return of our old friends in the garden- crunchy spinach, curling garlic scapes , fragrant tomato plants,  and even the stubborn weeds!  We’re happy to have dirt in our hands again, worms surfacing and birds serenading us.  Thank you for returning as a member (or starting new!) It feels like our community has reconnected after the long winter.  This is most evident as we visit with our work share members in the field while we harvest or plant.

New Things:

*We are now in our new pack shed! We built it last summer and Mike’s been working hard to finish some final projects in it. The ability to wash everything in the shed and have larger cooler space is wonderful! We recently hosted a “Farmin’ After 5” for the New Richmond Chamber. It’s was a great night with opportunity for other area business people to enjoy the farm with their families.  It reminded us of our Pack Shed party last August. We’re happy to share that a 2nd Pack Shed Party will be happening on AUGUST 19TH!  Save the Date! More info to come! Gravel Road will again be providing the music… You don’t want to miss it!!

*We have two new pick up sites- Hill Murray School and My Happy Place in Somerset. Welcome! We appreciate our pick up sites and coordinators a lot! Please tell them thank you for hosting when you pick up.  Great news if you pick up at My Happy Place (or want to get a little shopping done…) My Happy Place is open until 6pm.

*Mama hen and 6 little ones… Too cute!

* A hoop house we put up in December. We’re trying several things inside- tomatoes to hold after frost, basil that may escape the prairie winds and cucumbers- crawling up a trellis. It’s fun watching what grows best and what is best left outside.

*Threshing Table Farm T-shirts! More info to come!

*And more….  Keep reading the newsletters!


The kids are enjoying summer vacation. Jonas is at 4-H camp this week and the older two are helping with Vacation Bible School. They are all HUGE helps on the farm! Claudia, who graduated from 8th grade rivals Mike and I for the number of hours spent farming. It helps that our full-time employee Laura is so much fun to hang out with.  The boys can be seen out working with us most mornings and everyone is looking forward to the County fair and working at (or thinking about working at) their projects.


A newsletter will come your way on Wednesday morning EVERY week. Even on weeks you don’t get produce (if you are a half share.) PLEASE read them! I try to keep it to two pages. (Though I’m never successful with the first letter!) Each newsletter will give you farm news, recipes and storage tips as well as a list of what is in your box.  If you are a half share and it is your “off” week , information and recipes will very likely help you use your share the following week. The newsletter is the best way to connect with what is going on here at the farm.  In addition, find the Threshing Table Farm Facebook page and “like” us! (You can also follow us on Insta-gram. Claudia keeps everyone updated with great farm photos there. )



Please note that though we take great care in making sure that your food is safe and clean, we cannot wash produce on the farm as well as you can in your kitchen. Though you don’t have to worry about chemicals being on your food from our farm, nature is all around us. Our vegetables grow in… well… dirt! So please wash your produce once again- at home, before eating or cooking. If you don’t have a salad spinner, we highly recommend getting one.


Garlic Scapes- Scapes are  the early treat the garlic plants give us each summer. Cut them into tiny pieces and sauté or cook as you would garlic cloves. Great fresh garlic flavor! You can freeze scapes too. I dice them up, package, label and freeze. You can grab a pinch or two of scapes out of the freezer any time you want to sauté garlic.


Spinach- Store as you would any salad green. Eat raw or cooked.


Lettuce- Salad Spinner and then store in covered container.


Swiss Chard- Great for salads or sautéing.  Salad spin and then store in a covered container.


Beets- For storage, remove the greens from the root. The root can be stored in a drawer in the refrigerator. The greens should be stored like lettuce or Spinach. Great for salads and sautéing.


Green  Onions- Store in Produce drawer; the ENTIRE onion can be chopped and eaten.


Basil- Does best in a glass of water on the counter.


Please remember to bring bags, boxes or containers when picking up your produce. We’d like to keep costs down by making sure we don’t lose any of our delivery boxes. It also helps to ensure that no boxes are used for things other than produce.




*I imagine some amazing salads will be taking place this week. Here are a few other ideas for your produce. Enjoy!


Wilted Beet and Chard Salad

beets with the leaves
1  bunch Swiss chard
1 tablespoon extra virgin olive oil
4 ounces of goat cheese, crumbled

For the dressing:
2 1/2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/4 cup extra virgin olive oil
salt and pepper

Chop off the beet greens and set them aside. Peel the beets and either grate them on a box grater or in a food processor.

Wash the beet greens and chard. Shake to remove excess water, but no need to dry. Remove the tough center ribs and give them a rough chop. Stack the leaves on top of each other and slice them crosswise into thick ribbons.

Heat the olive oil in a large dutch oven or pot on medium heat. Add the stems and cook until softened, about 5 minutes. Add the leaves of the chard and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the leaves have wilted and taste very tender. If the leaves still taste bitter, season with additional salt. Transfer the chard to a large bowl and allow to cool to room temperature.

To make the dressing, whisk together the balsamic vinegar and brown sugar. Season with salt and pepper, then stream in the olive oil while whisking vigorously.

Combine the greens and the shredded beets, and toss with the vinaigrette (depending on how much chard you have and how saturated you want your greens, you may have some vinaigrette left over). Serve, topping each plate with goat cheese.

This salad will keep refrigerated for up to one week. Wait to top with goat cheese until serving.


Fresh Basil Dressing

                Small bunch of  fresh basil

                ¾ cup olive oil

                ½ tsp. sea salt

                ½ tsp. pepper

                1 tsp. lemon juice

Blend all in a blender or food processor until smooth and serve with salad.


Spinach and Garlic Fritatta


3 Tablespoons olive oil

                10 eggs

                1 cup finely chopped raw spinach

                ½ cup grated parmesan cheese

                1 T. chopped basil

                Chopped garlic scapes (to taste)

Salt and pepper

  1. Preheat oven to 350°F
  2. In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper.
  3. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat.(about 5 minutes).
  4. Pour egg mixture in skillet with garlic and cook over low 3 minutes Place in oven and bake uncovered 10 minutes or until top is set.
  5. Loosen bottom with spatula and cut into wedges and serve


Next week:  Peas and Strawberries  J


Have a great week and happy eating!!

Jody, Mike, Claudia, Malcolm and Jonas




June, 2016

Hello Threshing Table Farm members!
Just a quick note to say Happy June! We are so excited to get those first veggies out to you and we know you are too!  Things aren’t ready yet- so thank you for your patience! We’ve been very busy planting, weeding and more weeding!  The fields are starting to fill up- Beans, beets, lettuce, cabbage, swiss chard, kale, spinach, green onions, regular onions, leeks, and more recently tomatoes- are all in! (Plus more I’m forgetting- like the first two plantings of sweet corn!)  The greenhouse is still packed and we’re continuing to plant in there as well.
The weeding continues to take up much of our time- today we’ll be weeding the peas! (Did I mention the peas?) We also have lettuce, cucumbers, tomatoes and sweet potatoes in our hoophouse. The sweet potatoes are on trial to see how they will do in our new hoophouse. Remember the chance to vote for new veggies this spring? The Berkley tie-dye tomato plants were transplanted in last night! Soon the Autumn Crown pumpkins will come out of the greenhouse too.
We’re battling flea beetles on our broccoli and chineese cabbage. Those buggers are quite industrious and plentiful. The potato plants are just starting to emerge and already we are seeing potato bugs and their eggs. They too are very excited for the new plants to emerge.  We’re keeping an eye on the potato bug population for now and we’re keeping the cabbage covered with white row cover that allows the sun and rain through- but hopefully not the flea beetles. The broccoli can usually take a pretty good munch by the beetles and still thrive. In a few weeks, the flea beetle “season” will be behind us, so we’re charging forward with optimism. 🙂
We’re not sure if enough things will be ready to go in two weeks (June 16th) or if we’ll hold delivery off until the 23rd.  We’ll keep you posted when we make the decision. Timing is everything.  Though the first box or two is usually a little lighter, we hope to make sure you have some variety, so we’re waiting on several things to ripen at once.
Happy Summer Vacation and graduation for all those moving through the school seasons.  The kids are all home for the first day of summer vacation today and we’re happy to have them home again. They are good helpers and even better comic relief. And once the peas and carrots are ripe, I hear a lot less of “Mom, we don’t have anything good to eat!”
Please let us know if you have any questions and we’ll be back in touch soon!
Jody and Mike Lenz

February, 2016 Newsletter

  Hi Threshing Table Farm Members!

We are about a week from starting the greenhouse, but a lot of farming has already been happening in preparation. This farming takes place in the form of planning, inspiration and building relationships. All of this is important to do in the winter, because it sets the stage for much of what we do in the summer.

Pick up sites
We have had some changes to our pick up sites.  The changes are reflected in our sign up link on the website, but we wanted to review them here.

Our Somerset site will be moved a few doors down the street this year. Instead of picking up at Somerset Rental, you may pick up your share at My Happy Place on Main Street. Cherie and staff will have the boxes available from 10:00am – 7pm. (The boxes may be available earlier- we’ll get those details worked out closer to summer.)

We will be discontinuing delivery to our Minneapolis sites of: Time Out Pilates Studio and Fairview Homecare and Hospice. 

Hill Murray
We are going to start delivering to Hill Murray School in St. Paul. This will only be available for staff and families of Hill Murray. An invitation for HM families to join our CSA will be going out shortly.

All other sites will stay the same. Thank you to all of our pick- up site hosts for graciously welcoming us and our farm members each year!
We want to make sure all returning members get signed up. Please sign up soon to reserve your spot!

Relationship Building

We cannot successfully run our farm without help from many others! We’ve been enjoying taking time to meet with others who help us move our vision forward.  We are blessed with SO MANY members who support us with their time and talents! Here’s a small sampling of those we’ve been working with this winter:

Aimee and Randy Staples of Frog Hollow Studio who have been helping us design our brochures, Valentine’s postcards, flyers, etc.

Minute Man Press who have been printing the brochures and cards.

Lynzy Eggen and her mom Stacie of Designer Logo who have been helping us with T-shirt design/printing. Yes! There will be farm shirts this year!

Ilisa Ailts of Ailt’s Photography who has been working on photography ideas.

And these are just a few!  We’ve been building our Threshing Table Farm community for the past 9 years and we are blessed with the talent, depth and generosity that surrounds us.

We are also thrilled to announce that Gravel Road has agreed to play for the 2nd annual Pack Shed Party! They played for the 1st Pack Shed Party and were so much fun to listen and dance to. Put it on your calendars… the Pack Shed Party will be held on Friday, August 19th.  Join us!

Social Committee

The Pack Shed party is a lot of fun but does take some time to pull together.  We also hope to have a few other smaller, social events during the season.  We are looking for some farm members to be on a social committee for the farm. If you like to plan gatherings or want to know the farm and our members a little bit better, please let us know! We love having people out on the farm.  Having others help us plan and get ready will help make sure these events happen as smoothly as possible. So please send us an e-mail if you are interested in helping. Thank you!


We took a weekend in January to visit Milwaukee. While there, we visited Will Allen’s Growing Power. While at Growing Power we were inspired to see how growing real food was helping people in the city of Milwaukee who otherwise live in a food desert. Real food helping real people – that’s what it’s all about really. We picked up a few new ideas of things to grow, how to use the space in our own greenhouse better and enjoyed the sights and smells of plants and animals at the Growing Power farm. It’s just what was needed to wake the farmers from a winter slumber. ï��

I’ve also been spending some time reading Pope Francis’ Encyclical Letter: On Care for Our Common Home.  Talk about Inspiring!! There is so much wisdom and grace in what he says.  If you are interested in any part of this earth, (plants to people to social issues to technology) it’s all included. It’s not a difficult read and you certainly don’t have to be Catholic to appreciate the message.  It makes me more appreciative for the natural resources I have access to and the responsibility that goes with it.

The seed catalogs are also a huge inspiration to us!  We had fun picking out seeds… and now it’s your turn! We’re looking at ordering something extra- something fun to try in the garden this year.  Please look at these 3 items and vote on what you would like to see in your box. (We cannot promise success, but we promise to try!) E-mail us with your choice, we’ll order the seeds for what gets the most votes and see how it grows! 
Yt67Angel Hair(F1) SquashSeed Convenient size, high yields. Our smallest spaghetti squash variety has 1 1/2-2 lb. fruits, and is perfect for single servings. Highly uniform, egg-shaped fruits with slightly darker shells and sweet, nutty flavor.
Pink Berkeley Tie DyeOrganic Tomato Seed
New! Unique appearance with heirloom-quality flavor.Fruits are dark pink with green striping, and the flesh is pink with yellow streaks. The flavor is outstanding – sweet and complex like the finest heirlooms. The compact, indeterminate plants performed much better than average under disease pressure in our Albion trials. Avg. 167,400 seeds/lb. Packet: 40 seeds
Autumn Crown(F1) Pumpkin Seed
Miniature Long Island Cheese type.
Fantastic squash with excellent eating quality. Avg. fruit yield is 3-5 fruits per plant. Medium-long vine. Extremely uniform, buff-colored fruit. Combines the attractive skin and flesh characteristics of a butternut with a superior shape and great flavor. Internal color is bright orange with a small seed cavity. Fruits have the aroma of sweet melon when cut. 2-4 lb fruits.

I’ll end on a bit of sad news. Oreo, our farm friend and rabbit, passed away this winter at the age of 6 years. He was a two time Grand Champion at the St. Croix County Fair and a Supreme Grand Champion in the hearts of all of us. He’s taught our daughter responsibility and what it takes to care for an animal that is completely dependent on you.  Each year Oreo visited the St. Croix County nursing home where he brought smiles and memories forth from people who missed the warmth of a rabbit. He gave Claudia the opportunity to teach others about rabbit care and as a result of his quiet spirit, she found her voice and a way to connect with others.  He will be missed by young and old alike. We haven’t decided yet if we will get another rabbit. Time will tell.

Lots has been happening around here and there is so much more to come! Thank you for being a part of our community and allowing us to be your farmers.
We couldn’t do it without you!

Mike and Jody Lenz
Threshing Table Farm


Threshing Table Farm Week 12 B
September 3rd, 2015
What’s in this week’s box??

zucchini/summer squash broccoli sage
onions ground cherries Dill parsley
beet greens potatoes beans Celery Root
Cherry tomatoes peppers tomatoes Delicata Squash
Wow!!! Did we ever have a party last weekend!!! THANK YOU!!!! to all of you who helped in some way and THANK YOU!!!! to all of you who attended! We had a wonderful turn out, LOTS of amazing food, and a GREAT band. It was such a wonderful night of community! We hope our farm is an important part of your lives, and we also hope this farm plays a part in our local community of neighbors, farmers, school, church and beyond. Friday night was a wonderful blend of all of those and most importantly- a whole lot of fun!
If you are interested in Phil’s raspberries, $4 a pint and we can send them with your share. Please let us know how many you would like and where your pick up site is. Please send us a check or leave payment at the farm in the cookie jar. Checks can be made out to Phil McConville and send them to:
Threshing Table Farm
2249 150th St.
Star Prairie, WI 54026
We will fill the orders as they and the berries come in.
Thank you!

Our farm friends Roger and Mary Kay are back again this year with apples!
Redfree apples are available, $10 a bag. These are raised with all organic methods and delicious!!
Please send payments to us at the farm and we’ll be sure to send apples with your share. Please order by 4pm on Wednesday (today!) so that we can get your order together. Thanks!

Still waiting to order pork?? Get going- fall is a comin’! Call Dave at 612-685-0155.

Our baby chicks arrived on Friday. They were hatched on Wednesday, put in the mail on Thursday and we picked them up at the post office on Friday morning. After all that adventure, they were quite happy to settle into their new home. They are really cute! We have 30 Barred Rock and 6 Aricauna chicks. They should be laying around Christmas if they have enough day light or artificial light.

One of my goals for 2015 was to build community amongst members. One way to do this is to write up a little bit about a member each week. So- here we are, week 12 and I’m finally getting started!!
Meet Marjan Schwartz!
I wanted to belong to a farm share to have a consistent supply of
veggies throughout the growing season and in useable quantities. I was
very excited to learn that I could have a work share so I could have my
veggies and my dirt time as well! I love the connections while working
and enjoy the beautiful mornings in a sea of green.

My family of 6 eats everything. 3 girls and 1 boy, age range of 10-17.

I Pick up at the farm.

Things I love — traveling the world, water recreation, teaching,
inspiring, motivating, biking, playing piano and violin, learning

Favorite “work” — teaching kids, skiing, swimming, violin, piano and
body/mind work
I have a home business called CranioSacral Healing — located 4
miles North of farm
CranioSacral therapy, SomatoEmotional Release therapy, and belief

CranioSacral (CST)and SomatoEmotional Release (SER) therapies are whole
body treatments. The body and mind develop restrictions which are often
co-related. CranioSacral therapy is gentle hands on work that releases
tensions within the cranium, spine and entire fascial system. SER is
the expression or release of memory and associated emotion stored in the
body causing dysfunction.

If you would like to introduce yourself to our membership, please send me a write up sharing your name, other people that eat from your share, why you belong to Threshing Table Farm CSA and other things that make you- you! The more members sharing- the merrier! Thank you!

On to the fields…. Yeah! The very first winter squash is in the box! Many more are on their way! Boo… The tomatoes, though finally ripening at a steady pace, have been damaged by late blight. The cool, wet weather has been the perfect climate for the blight. We will send what tomatoes we can for as long as we can, but the over-all harvest will be greatly reduced. I will not be able to fill any orders for canning tomatoes at this time. If things go better than we expect, we’ll let those on the waiting list know.
Celery root is coming your way too! If you are not familiar with it- try some of the below recipes, I think you’ll be glad you did!
Mike’s been busy planting fall and winter cover crops, seeding the fall spinach and mowing down summer crops that are done. We have 1 more section of beans coming and after that, they will be done for 2015.
In your Box:
**Community- see above.

Tomatoes: If they aren’t fully ripe, just leave them on your counter until they are. It’s best not to refrigerate tomatoes. Use them as they ripen.

Zucchini/Summer Squash: Store in refrigerator, crisper drawer is best.

Onion: The onions are starting to cure- but haven’t completely yet. Use as a fresh onion if you don’t see the dry papery skin of a dry onion.

Peppers: Crisper drawer

Potatoes: We’re back to a red variety this week. Store in a cool, dry place. We are also sending some fingerlings. Perfect for grilling!

Beans- best if stored in plastic container or bag in the crisper drawer.

Dill: Young dill is here again! Great for scrambled eggs, cucumber salads and potato dishes. Store in a cup of water or a plastic bag in the refrigerator.

Parsley: Same as dill.

Oregano: I like to leave this one on the counter in it’s bundle. It will keep its shape and dry nicely.

Broccoli: Crisper drawer or plastic bag in refrigerator

Delicata Squash: Store and bake like any winter squash. Your kitchen counter will work fine for storage if you are going to eat it in the next few weeks.

Ground Cherries: Leave those on the counter to sit until you are ready to eat them. (Or, eat them in the car on the way home!) Peel the paper covering off the cherry and pop them in your mouth- yum! They will continue to ripen as they sit on your counter. Eat the browner ones first, those with greenish papery skins, leave for a few days to brown up. You can use them for making pies, jellies, etc. But we are pretty fond of standing in the field, in the kitchen or the packing shed and just eating them. We’re throwing a few cherry tomatoes in the bag with the ground cherries so they don’t get lost in the box. It’s the perfect August snack bag.

Celery Root: Remove leaves from root for longer storage. Store both in crisper drawer.

Beet Greens: We have some beets that need to be thinned to try and get the remaining beets to size up. The beets are far too tiny to send, but the green are lovely! Store like any other green.


Here’s a recipe using leeks from our farm member Ginny Rassier. Our leeks are done this year, but if you haven’t used your leeks yet, try this dish!
Ginny says:
I didn’t add the nutmeg or bay leaf.
Used Parmesan Cheese
I chopped the leeks and put them between two layers of sliced potatoes in the casserole
I didn’t peel potatoes

Everyone loved this!!

Potato Leek Gratin

• 2 tablespoons unsalted butter, more for greasing the pan
• 2 large leeks, trimmed and halved lengthwise
• 1 ½ pounds peeled Yukon Gold potatoes
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 thyme sprigs
• 1 cup heavy cream
• 1 fat garlic clove, finely chopped
• 1 bay leaf
• ¼ teaspoon freshly ground nutmeg
• ¾ cup Gruyère, grated
1. Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
2. Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
3. Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
4. Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
5. Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Celery Root Hash
• Coarse salt and freshly ground pepper
• 3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
• 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
• 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
• 1/4 cup extra-virgin olive oil, divided
• 1 onion, diced
• 2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
• 1/4 cup roughly chopped fresh sage leaves
1. Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
2. Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.
Celery Root and Roasted Chicken
• 1 whole chicken (3 1/2 to 4 pounds), patted dry
• Coarse salt and ground pepper
• 1 large red onion, cut into 1/2-inch wedges, root end left intact
• 1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges
• 1/4 to 1/2 teaspoon red-pepper flakes
• 4 teaspoons lemon zest, plus 4 teaspoons lemon juice
1. Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes.
2. Remove sheet from oven and arrange onion and celery root around chicken, turning to coat with drippings. Top vegetables with red-pepper flakes and season with salt and pepper. Roast until vegetables are tender and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into the thickest part of a thigh, avoiding bone), about 30 minutes, flipping vegetables halfway through. Let chicken rest 10 minutes before carving. To serve, sprinkle chicken and vegetables with lemon zest and juice.

Beet Greens and Garlic


1 bunch beet greens
1 clove garlic
1 1/2 tablespoons olive oil


Trim the beet greens. Slice the garlic thinly. Place the garlic and oil in a cold skillet. Bring up the heat slowly and slightly brown the garlic. Remove the garlic and add the greens to the skillet. Cover with lid if possible and cook until wilted, about 3 to 5 minutes.
Have a great week and happy eating!!
Jody, Mike, Claudia, Malcolm and Jonas

Come to the party!

Threshing Table Farm Week 11 A
August 27th, 2015
What’s in this week’s box??

zucchini/summer squash cabbage or broccoli thyme
onions ground cherries Dill parsley
Leeks carrots potatoes beans
cucumbers pepper tomatoes kale
Please Join us for

Threshing Table Farm’s

Pack Shed Party!!
Jody and Mike Lenz
2249 150th st.
Star Prairie, WI 54026
Friday, August 28th

Come early… stay late!

6:30 Blessing of the Pack shed
followed by a Pot-Luck Meal
*Water and lemonade provided, bring other beverages of your choice

Stay for campfire, hay rides, outdoor movies, Mike’s fireworks and more!
Come with your dancing boots! Gravel Road will be providing great music!
Please bring: Lawn chairs and a dish to pass
A-H Desserts
I-R Main Dishes
S-Z Salads/Sides

**If you’d like to stay over night, please bring a tent or camper and enjoy a night under the stars-

We’ll party ‘til the cows come home!!!
(And since we don’t have any cows…)

If you are interested in Phil’s raspberries, $4 a pint and we can send them with your share. Please let us know how many you would like and where your pick up site is. Please send us a check or leave payment at the farm in the cookie jar. Checks can be made out to Phil McConville and send them to:
Threshing Table Farm
2249 150th St.
Star Prairie, WI 54026
We will fill the orders as they and the berries come in.
Thank you!
We are in a week of transitions. This cold spell certainly helped to remind us that summer is winding down and the winds of fall are moving in. I am certain we will be enjoying some warmer days yet to come, but they are numbered. Laura, our fearless summer helper has started college this week. Lucky for us, she is staying near home so we may still have her help in the afternoons. Claudia started school at Hill Murray this past Monday as well, so my morning crew has been cut in half. The boys start school next week and the rhythms of the day will change again.

The summer crops are tiring out. The zucchini and summer squash that were SO plentiful, are now giving a last hurrah. The same with the cucumbers. We have a new section of each that is just now coming in, but they won’t be as exuberant as the old ones. They too feel that their time in the sun is waning. Our tomatoes on the other hand, are just getting started. Our plants are filled with beautiful, green tomatoes. They are not ripening as fast as we’d like and certainly the cold weather this week has stalled them some. Hang in there, they are coming! We do have some for each of you this week. Those that are not ripe will ripen quicker on your warm kitchen counter than the chilly air they’ve been in.

We’re cleaning out some of the summer crops- cabbage included. Some of you are getting the last of the red cabbage, while others of you will get the very beginning of the fall broccoli. It is beautiful broccoli, with lots more to come.

We are also expecting the arrival of a batch of baby chicks. We will be transitioning out some of the old hens this fall and starting a new batch so that they will be laying heavily by spring of 2016. We will have stewing hens for sale, please watch the newsletter for info. in the coming weeks.

In your Box:
**Fun!! Farming is hot, cold, dirty, wet, exhausting and exhilarating! We love it- but sometimes we can get so caught up in the 7 day a week grind that we forget to step back and enjoy it. That’s what Friday night is all about- Fun!! We are so grateful for the wonderful people in our community- members, neighbors, friends, family, that we are throwing one big party to say thank you and have a great time! Please join us!

Tomatoes: If they aren’t fully ripe, just leave them on your counter until they are. It’s best not to refrigerate tomatoes. Use them as they ripen.
**If you would like to purchase tomatoes for canning, please let me know.
¾ bushel boxes of mixed tomatoes are: $25
¾ bushel box of straight Romas $30
This is a member’s only price. Non-farm members will pay $5 a box higher.
I will fill orders first come, first serve, as the tomatoes ripen. I can send them with your share if you would like or you can come here and pick them up. A ¾ bushel box will have at least 25lbs of tomatoes in it.
I am taking orders, but will not fill them until the tomatoes are here in gusto. Please let me know if you want some, I’ll put you on the waiting list and let you know when they are available.
Zucchini/Summer Squash/ Cucumbers: Store in refrigerator, crisper drawer is best.

Carrots: Store in plastic bag in crisper drawer.

Onion: The onions are starting to cure- but haven’t completely yet. Use as a fresh onion if you don’t see the dry papery skin of a dry onion.

Pepper: Crisper drawer

Potatoes: We’ve moved in to the Satina variety. They are a nice gold/yellow potato. Store in a cool, dry place. We are also sending some fingerlings. Perfect for grilling!

Beans- best if stored in plastic container or bag in the crisper drawer.

Dill: Young dill is here again! Great for scrambled eggs, cucumber salads and potato dishes. Store in a cup of water or a plastic bag in the refrigerator.

Parsley: Same as dill.

Thyme: I like to leave this one on the counter in it’s bundle. It will keep its shape and dry nicely.

Cabbage/broccoli: Crisper drawer or plastic bag in refrigerator

Leeks: Crisper Drawer, Leeks are a member of the onion family and are related to shallots, garlic, chives, and scallions. They have a sweet, delicate flavor all their own. Before using leeks, it is essential to clean them well, as dirt, sand, and grit can collect between the layers.
Ground Cherries: Leave those on the counter to sit until you are ready to eat them. (Or, eat them in the car on the way home!) Peel the paper covering off the cherry and pop them in your mouth- yum! They will continue to ripen as they sit on your counter. Eat the browner ones first, those with greenish papery skins, leave for a few days to brown up. You can use them for making pies, jellies, etc. But we are pretty fond of standing in the field, in the kitchen or the packing shed and just eating them. We’re throwing a few cherry tomatoes in the bag with the ground cherries so they don’t get lost in the box. It’s the perfect August snack bag.

Kale: Crisper drawer

Bacon, Kale and leeks

Olive Oil
1. Slice the Leeks.
2. Remove the hard stems from the kale and tear the kale into small pieces.
3. Chop the bacon into small pieces.
4. Heat 1 tbsp oil in a large frying pan and another tbsp in a large saucepan (large enough to hold all that kale).
5. Cook the bacon in the frying pan until done to your liking.
6. Cook the leeks in the saucepan, over a low heat, so that they soften rather than brown.
7. About 4 or 5 minutes before you think the bacon is done, put 3/4 of the kale into the saucepan with the leeks, stir and pop a lid on until the bacon is finished.
8. When the bacon is done, tip it into the saucepan with the leeks and kale and add the rest of the kale. Stir to mix, the heat will be enough to wilt that last addition of kale.
9. The bacon usually provides enough saltiness and the kale enough pepperiness, but taste and season if you think it is necessary.
10. You could use any other dark green leafy vegetable depending on what is on offer. Spinach, Spring greens, green cabbage, anything like that. And you could substitute onions for the leeks if you wished.

Thyme roasted potatoes
• 2 1/2 pounds potatoes, cut into small pieces
• 2 tablespoons fresh thyme leaves, plus sprigs for garnish
• 2 tablespoons chopped garlic
• 2 tablespoons extra-virgin olive oil
1. Preheat oven to 450 and place a baking pan on rack in lower third.
2. Toss together all ingredients in a bowl; season with salt and pepper. Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
3. Roast potatoes, stirring occasionally, until tender and crispy, about 35 minutes. Transfer to a serving bowl and garnish with thyme sprigs, if desired. Makes 8 servings.

Tomato, Cucumber, Parsley, and Carrot Juice
3 medium tomatoes
1 large cucumber
1 large bunch fresh parsley
3 medium carrots, trimmed
Process tomatoes, cucumber, parsley, and carrots through juicer.
Chicken with Dill and Leeks

• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons chopped fresh dill, divided, stems reserved
• 1 teaspoon salt, divided
• 1 teaspoon ground pepper, divided
• 1 4 1/2-pound whole chicken, patted dry
• 1 lemon
• 1 pound small Yukon Gold or red potatoes, peeled
• 2 leeks
• 1 3/4 cups low-sodium chicken broth
• 1/4 cup dry vermouth
• 1/4 cup sour cream
• Preheat oven to 400°F.
• Mash butter in a small bowl with 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Carefully loosen the skin over the chicken breast and legs; push and spread the butter around under the skin until it’s as evenly distributed as possible. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Place in a roasting pan. Squeeze lemon over the chicken, then put the rinds into the cavity along with the dill stems.
• Slice potatoes about 1/16 inch thick. Remove most of the dark green tops and the root ends from leeks. Halve the leeks lengthwise and rinse well to remove any grit between the layers. Cut into 1 1/2-inch pieces.
• Scatter the potatoes and leeks around the chicken. Season with the remaining 1/2 teaspoon each salt and pepper. Heat broth to boiling and pour it onto the vegetables, along with vermouth.
• Roast the chicken and vegetables for 20 minutes.
• Reduce oven temperature to 350° and continue roasting until the potatoes are tender and an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 to 1 1/4 hours.
• Transfer the chicken to a warmed platter and cover with foil. If the vegetables haven’t absorbed all the liquid, set the pan over medium-high heat on the stovetop and boil, stirring, until the liquid mostly disappears. Gently fold sour cream into the vegetables; it doesn’t have to be completely mixed in—there is a rough edge to this dish that makes it all the more satisfying. Pour any accumulated juice from the chicken over the vegetables. Serve the chicken with the vegetables, scattered with the remaining 1 tablespoon dill.

Have a great week and happy eating!!
Jody, Mike, Claudia, Malcolm and Jonas