Tag Archives: Kale

June 30, 2016 Week 3 “A”

Threshing Table Farm                        Week 3 A

June 30, 2016



What’s in this week’s box?


Garlic Scapes                 Peas                                     Basil                                    Beets

Sunflower Sprouts       Kale                                      Turnips

Baby Romaine             Strawberries                  Parsley                             Lettuce                


Summer has moved in and spring is gone.  We see it in the vegetables as well as the neighbor’s field crops around our farm. The spinach is done . We will miss it but it was a treat while it was here! The heat this past weekend did it in.  The beets have sized up beautifully and we’re sending them this week but then we’ll be taking a break from them for a while.  The kale is ready for its first picking and we look forward to many more.  Strawberries are still in full swing and we’re thrilled to have Sugar Snap Peas!!! These are super sweet peas that are meant to be eaten, pod and all.  On a side note- the sweet corn is way past my knees! (Ever hear the saying, “Knee high by the 4th of July”? It refers to a farmer’s goal of having knee high corn by the 4th.)  Our 1st planting is on track! Of course, my knees are closer to the ground than most, but we won’t worry about that detail.


The Sunflower sprouts are nutritious and delicious! We took a trip to Milwaukee this winter and while there, visited Will Allen’s Growing Power Greenhouse. We saw them being grown there and thought we would give them a try. Yummy!  The sprouts are great to mix into salads as well as eat them as a snack.


We try real hard to keep extra plastic packaging out of the CSA boxes. It keeps costs down and most importantly, doesn’t add garbage to the world.  We use the cloth and mesh bags to deliver things to you that might otherwise get “lost” in the share box. Please feel free to take them home with your produce. When you’ve emptied them, please return them the following week when you pick up your produce. We’ll wash and reuse them. My mom, aunts and sister have sewn these for us over the years. It’s fun to see what color/design is on the bag each week. There are a lot of designs to choose from!


The cucumbers are starting to come in the hoophouse! We were able to plant them out there earlier than in the field.  We just have a short “trial” row of cucs in the hoophouse and the bulk of the cucs are in the field. We just have a dozen or so cucs that are ready, so we’ll be putting them in random boxes. If you have a cucumber, you’ve won the veggie lottery!  No worries, in a couple of weeks everyone will be getting lots of them!


Wanted:  Clean ice cream buckets with handles. Covers optional.  As we head into bean picking season, they come in really handy. Leave them at your pickup site and we’ll get them. Thank you!!


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.


Peas- store in a covered container in the fridge.

Lettuce- Salad Spinner and then store in covered container.


Kale- Great for salads or sautéing.  Store in a plastic bag in the refrigerator.


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.


Sunflower sprouts- Store in a plastic bag in fridge.


Basil- I’m changing my thought on the basil- I’m having the best luck putting it in with my salad greens in a covered container.

Parsley- same as basil


Strawberries- Refrigerator. But really, did they make it home?


Turnips: Remove greens for longer storage. Store greens as you would any salad green, Turnips do best in the crisper drawer.



Looking for a cooking class to boost your veggie intake?

Well look no more! Member Susan Keskinen is offering a class on the farm-

Save the date!! Tuesday, July 19th. More info to come in next week’s newsletter!!



Roasted Beet and Turnip Salad

For the salad
  • 3/4 lb. red beets, trimmed and cut into 3/4-inch wedges
  • 1/2 lb. turnips
  • 1/2 lb. potatoes
  • 2 Tbs. extra-virgin olive oil
  •  salt
  • 3 cups torn salad greens
  • 1 lightly packed cup flat-leaf parsley leaves
  • 1/4 cup toasted, chopped hazelnuts
For the vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup thinly sliced yellow onion
  • salt
  • 1/2 to 1-1/2 tsp. chopped garlic
  • 2 Tbs. red wine vinegar
  • 1 Tbs. honey
  • 1 Tbs. fresh orange juice; more to taste
  • 1/2 to 1 tsp. finely grated orange zest
  • 1 to 2 tsp. finely chopped fresh thyme
  • 1 tsp. Dijon mustard
  • black pepper


Roast the vegetables

Position racks in the upper and lower thirds of the oven and heat the oven to 450°F.

In a large bowl, toss the beets with 1 Tbs. of the oil and 1/2 tsp. salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.

In another large bowl, combine the turnips and potatoes with the remaining 1 Tbs. of oil and another 1/2 tsp salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.

Roast the vegetables, flipping with a spatula halfway through and rotating the baking sheets, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheets. Transfer to a large bowl.

Make the vinaigrette

Heat the oil in a 8-inch skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.

Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, orange juice, zest, thyme, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.

Season to taste, adding more orange juice, salt, or pepper as needed.

Assemble the salad

In a large bowl, combine the greens and parsley leaves. Lightly season  with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.

Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the hazelnuts. Serve right away, passing the remaining dressing at the table.

  • Turnip Greens

    1 tablespoon olive oil
    1 small onion, chopped
    1 garlic scape, chopped
    1 teaspoon red pepper flakes
    1 pound turnip greens, washed, stemmed, and chopped
    Freshly ground black pepper
    2 tablespoons Dijon mustard
    1 cup chicken stock
    1/2 cup chopped pecans, toasted

    Heat olive oil in Dutch oven over medium heat.

    Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

    In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Kale, Basil and Avocado Salad

1 bunch of kale, stems removed

  • 2 roma tomatoes diced
  • 1 large ripe avocado chopped into cubes
  • 2 stalks of celery finely sliced
  • ¼ cup of soaked sun dried tomatoes finely sliced
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • ½ a teaspoon of salt
  • 2 tablespoons of fresh raw pinenuts
  • 2 tablespoons of finely chopped basil

Chop the kale well and massage with olive oil, salt and lemon to soften and wilt slightly. Mix the massaged kale with all the remaining ingredients. Pile high in serving bowls and serve with a wedge of fresh lemon.


Kale & Almond Milk Smoothie:

  • 1C kale
  • 1C almond milk
  • 1-2 Tbsp nut butter
  • ½ banana

Kale & Blueberry-Honey Smoothie:

  • 1C kale
  • ½ C blueberries
  • ½ C strawberries
  • ½ C plain yogurt
  • 1 Tbsp honey

Kale & Orange Smoothie:

  • 1C kale
  • 1C ice
  • 1C orange juice
  • 2 Tbsp mint leaves
  • 2 Tbsp cilantro
  • 2 Tbsp parsley

*For fruit smoothies use frozen fruit or just add up to 1C of ice



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