What’s in this week’s box?
Celery leaves potatoes Beans SavoyCabbage
Dill Onion Carrots Eggplant
Cucumber Broccoli Summer Squash Pepper
We are playing a little bit of catch-up this week. Two weekends ago we spent lots of time away from the farm at the county fair. This past weekend, the kids and I spent the weekend in Kewaunee, WI to celebrate my grandma’s 90th birthday. We had a great family reunion. It was wonderful to be in the place where I fell in love with farming. Claudia was very excited to milk cows with her great- uncle Mark and she even got to name his newest cow. Her name? St. Croix! My grandma was a farm wife for most of her life. She and my grandpa are still an inspiration to me. She’s seen so much in her 90 years! I am the only grandchild on either side of my farming family- who is a farmer. I’m humbled to be carrying on that legacy.
Luckily for our farm, Mike was here holding down the farm this weekend. We couldn’t both be gone two weekends in a row. We’re starting to pull the garlic and it looks amazing! The onions are starting to get pulled and cured. The tomatoes are starting to show their colors and oh my goodness… the first ground cherries are ready if you look really carefully! And they taste amazing! You’ll have to take my word for it for another week or two until we have enough to share. So much still to get done and so much amazing food coming your way!
August is full of farm fun!!
Please come to Threshing Table Farm’s
2nd Annual Pack Shed Party!!
Friday August 19th,
Music provided by Gravel Road
Please bring a dish to pass,
A-H main dish
Chairs and beverages for your family are helpful too! We will provide lemonade and water. We will be passing a hat (or two!) to pay the band; So come with some cash, and show your appreciation!
Our address is:
2249, 150th st, Star Prairie WI
Thanks so much! We can’t wait to see you there!!
Farm City Day: The 2016 Farm City Day will be held on Saturday, August 13 at the Kruschke family’s Crisdhome Farm near New Richmond. This is a great community opportunity to see how a farm runs. There will be a free lunch, farm tour, ice cream, petting zoo, and lots of vendors. The event will take place rain or shine. For more information visit www.sccfarmcityday.com.
Kruschke’s are our neighbors- and we’ll be helping out with this event. Come on out and see their dairy farm! We’ll also have our farm open from 8am-1pm- stop by and say hi! We’ll be open for the pubic every Saturday from 8-1 until the season is done.
Needed: Egg Cartons. Drop them off at the farm anytime! Thanks!!
In this box….
Carrots: Keep in crisper drawer or plastic bag.
Potatoes- Store in cool, dry place.
Beans: Store in plastic bag left open in the refrigerator.
Broccoli: Store in a plastic bag in the refrigerator
Dill and celery leaves: Plastic container in refrigerator.
Onions: Not cured yet, so keep them in the crisper drawer
Savoy Cabbage: Crisper Drawer
Cucumber and Summer Squash: Crisper Drawer
Radishes and Beets: Take tops off the roots for long term storage. Store greens like any salad greens. Roots in the crisper drawer.
Peppers: Crisper drawer
Cucumber Sandwich Spread
1 ½ cup chopped cucumber
Chopped celery leaves to taste
3oz package cream cheese
½ cup mayo
1 T. minced onion
salt and pepper to taste
Mix and serve on bread or crackers. Yum!!
Salt and pepper
Sprinkle egg plant slices lightly with salt. Place in colander and let stand one hours. Wipe excess salt off eggplant. Brush with olive oil and sprinkle with pepper. Grill, broil or sauté on both sides until golden brown (approximately 5-8 minutes.)
2 medium eggplants, unpeeled, cut into ½ inch slices
½ cup olive oil (reserve 1 T.)
1 small onion, diced
2 cloves garlic, minced
2 c. pizza sauce
1 c. grated mozzarella cheese
(Other pizza toppings, optional)
Place eggplant slices on baking sheet. Brush each slice with oil and broil until the eggplant is golden brown. Turn the slices over and repeat. In a large sauce pan, heat 1 T. oil and sauté onion and garlic. Add pizza sauce and bring to a boil. Remove from heat and carefully spread on eggplant slices. Sprinkle with cheese and broil 5 minutes or until the cheese is bubbly and the eggplant heated through.
Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata
- 5 tablespoons olive oil, divided
- 1/4 cup chopped fresh dill
- 1 tablespoon finely grated orange peel
- 3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
- 1/4 cup thinly sliced onion
- 4 6- to 7-ounce halibut fillets or mahi-mahi fillets (about 1 inch thick)
- Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Microwave on high until just tender, 8 to 10 minutes. Drain. Cool beets slightly. Peel and cut into slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and onions. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
- Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
- Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve
Have a great week and happy eating!!
Jody, Mike, Claudia, Malcolm and Jonas