Threshing Table Farm Week 4B July 6, 2017

Hello from the farm!

In your box:

Garlic Scapes      Sweet Marjoram      Beets and Greens      Radishes      Sugar Snap Peas      Green Onions

Strawberries      Kale                            Lettuce                       Savory         Swiss Chard


Happy Birthday America! (Belated)

We hope this finds all of you back in the swing of things after the holiday.  Mike had a 4 day weekend from his office job and we were looking forward to catching up on some field work. More rain and a minor health issue made us unsuccessful, but we did get some more broccoli and lettuce transplanted as well as some weeding and harvesting done. (Thank you farm member and Westfield’s Dr. Cliff Tenner for the help to get Mike on the move again!)

The spinach is done for the season, though we will try to plant some this fall for a fall crop. It only grows well in the spring and fall as it likes the cooler temperatures. We are working really hard to find strawberries for the box this week. They are out there, but the picking is not easy. We will be unable to sell any extras of those. This will be the end of the strawberry season, but it was delicious while it lasted.  While picking berries the other day, I checked on the bees and they are going strong.  So wonderful to see them do what they do best- pollinating and making honey!  If all goes well, I will have honey for sale this fall.

The puppies have gone on to their new homes this past weekend. We are so sad to see them go, but it was time. Both are staying near by with great families. Tess, the black puppy, is staying with us, so if you come out to the farm, you will get to see her often.  Claudia is back from Canada and full of stories! She was able to celebrate Canada’s 150th birthday in Canada and came home in time to celebrate America’s birthday here.

Maple Syrup

Mike made a very quick trip to the cabin this weekend and picked up more maple syrup. He makes it at the cabin each spring. Syrup is $8 a pint or $15 a quart. If you would like some, just let us know. We can send it with your share. Please send checks made out to Mike Lenz at:

2249 150th St.

Star Prairie, WI 54026

We’ll have some set out at the farm, no need to request ahead of time if you pick up your share here.

Goat Cheese

Bifrost Farms Creamery is anxiously waiting to provide you with a goat cheese option with your upcoming CSA box for July 13th. These selections will be offered during the first and second weeks of each month during our season.

This time, Bifrost Farms is offering the following cheeses to be added to your share. One selection per member, please. To order and pay for your selection, go to and fill out the contact form provided and use the Paypal button on that page to pay Bifrost Farms directly. Your cheese will be included in your share next week. Please have all orders placed by midnight, Sunday July 9th for July 13th delivery.
Plain Chevre
Garlic Dill Chevre
Herbs de Provence Chevre
Salzkase, a Greek Feta-style cheese.
All packages contain at least 4 oz. of fresh goat cheese.

Veggie Storage:
Kale, Swiss Chard, Lettuce– Wash, Spin dry and then keep in covered container or plastic bag in fridge.

Beet Greens and Radish Greens- Both of these are edible and very nutritious! The radish greens will give a great bite to your salads and the beet greens can be eaten raw or cooked. Beet greens and Swiss Chard are from the same family, so if your recipe calls for beet greens or Swiss chard, you can interchange them.

Peas- in covered container in the refrigerator, if they even made it home! These are sugar snap peas- so enjoy the pod and all!

Garlic Scapes- in the crisper drawer. These are the last of the scapes and if there are more than you can use now, they will store in your refrigerator for several weeks. Or dice them up, freeze in a tightly closed container and enjoy them in the coming months.

Sweet Marjoram- Store in a tightly covered container or plastic bag in the refrigerator. Marjoram is rich in anti-oxidants and used in many Italian and Greek dishes. Hang to dry or if you prefer, or freeze in a zip-loc in the freezer.

Savory-  Store in a tightly covered container or plastic bag in the refrigerator. It has a pungent, peppery flavor, great on chicken, fish and in bean dishes.  Hang to dry if you prefer, or freeze in a zip-loc in the freezer.

Strawberries- the sooner you eat/use the better. Store in the clamshell, in your refrigerator.

Greens Pizza


1 pkg yeast

1/4 tsp sugar

3/4 cup hot water

Let sit for 8 minutes.  Add:

1 3/4 cup flour

1/2 tsp. salt.

Knead 2 minutes. Spread into 12-14 inch circle on pizza stone.

Top with your favorite pizza sauce. Then add torn kale, Swiss chard and beet greens.  Add herbs of your choice- Sweet Marjoram and Savory are great ones to try.  Meat and cheese optional.

Bake at 400 degrees for 8-12 minutes, until the crust is done and cheese is melted (if you are using.)


Shredded Beet Salad with Swiss Chard
4 cups Shredded Swiss Chard , removing stems
3 Fresh Beets (peeled, cubed, and roasted)
1/2 cup Shelled Pistachios
1 tablespoon Extra Virgin Olive Oil (EVOO)
1/8 cup Balsamic Vinegar
1/8 cup Fresh Orange Juice
Kosher Salt & Cracked Pepper

Preheat oven to 375 degrees Fahrenheit.
Line a baking sheet with aluminum foil.
Cut the ends of the beets off and peel with a potato peeler.
Cube the beets into 1 inch pieces.
Toss the beets with the EVOO, sprinkle with salt and pepper.
Spread on the baking sheet so that the cubes are not touching each other.
Roast at 375 F for 30 minutes.

Roast diced chard stems the same way for about 20 minutes.

Toss all ingredients together and enjoy!

Chard Radish Saute

1 tablespoon olive oil

1 large garlic scape, minced

2 radishes,  with green tops

1 bunch Swiss Chard, cleaned and torn into bite-size pieces (about 6 cups)

1/2 cup vegetable stock or broth

2 teaspoon fresh sweet marjoram

1 teaspoon salt or to taste

2 tablespoons Paremesan cheese


In a large skillet, heat the olive oil and sauté the garlic for 2 minutes until golden. Slice the radishes into thin disks and add them to the skillet. Cook another few minutes. Toss in the green radish tops and the swiss chard and add the vegetable stock, cooking over medium low until the chard wilts. Stir in the sweet marjoram and salt. Serve topped with the cheese.