Threshing Table Farm Week 8 B

August 6th, 2015

What’s in this week’s box??

*Sounds of summer evenings

broccoli zucchini Summer squash lettuce

parsley thyme onion savory

sweet corn green beans carrots potatoes

cucumbers sweet pepper tomatoes

This week’s box screams early August. The cucumbers are in full throttle, the tomatoes and peppers are just starting and the sweet corn is here! You’re getting quite a few, so I’m including several cucumber recipes in the newsletter. If you have a favorite, please send it my way and I’ll share it in the next newsletter.

If you would like to pickle cucumbers, please let me know.

I will sell extra cucumbers for $1.50 a pound and pickles for $2.00 a pound. The pickles will be young cucumbers, 2-4 inches in length.

I also have mature dill with seed heads, $1.50/bunch. Please let me know if you’d like any and I’ll send it along with your share as soon as I can.


The beans are plentiful!! We like to plant a huge planting of beans at least once during the summer to ensure that we will have plenty for members to pick. This is the batch! We have yellows and greens, free for the picking to all Threshing Table Farm members. Come any time. The patch is located in the north field. When you come to the farm, walk out behind the greenhouse. Just before the corn field is a dirt path. Follow that out past the pigs and the chicken coop. Stop by the wooden cow and you are there! All the rows between the cow and the onions are ready for picking. They are quite weedy (Sorry- it’s been the theme out there this year) but the beans are easy to find. Tip: The further away from the cow you go- the less picked over the beans are. For best quality, I suggest coming this week or weekend.

This is perfect for those of you who would like to freeze or can beans this winter. Also a great opportunity for those wanting to puree and freeze beans for baby food.

We are busy getting our new pack shed ready for the Pack Shed Party. We re-purposed an old shed to be used as our new pack shed. It’s been a much longer process than we anticipated, but the cement is done. Tonight Mike spent spray washing the walls. There was dirt on there from at least 50 years ago. Next is electricity! The Pack Shed Party is Friday, August 28th. Please see the invite we sent out on Tuesday.

If you are interested in pork from the pigs raised on our farm, please call our neighbor Dave Jensen. The pigs belong to him. He is taking orders for ½ and whole hogs. The pigs will be butchered in fall. If you would like to purchase some, please call him at

612-685-0155. He also has beef to sell. If you are interested in purchasing some local beef, give him a call about that too.


Coming soon! We’ll keep you posted!

In your box:

*Sounds of summer nights

Each night, before heading into the house, I put my chickens away. I have to wait until dusk or later, as the girls will put themselves away in the coop. I just have to lock the door to keep any predators out. I always enjoy the walk. I watch the moon and stars come out as the last rays of lights disappear. It’s been a great year for lightening bugs and the sounds of the night are soothing. Tonight was much like every other night. The frogs were singing their night song, the pigs were grunting quietly as they settled in amongst each other and the kids were laughing and fighting as they headed into the house for baths.

Occasionally, we have some roaming chickens who wander into the cornfield. They get a little turned around and wander down the row until somehow, they come out behind one of our sheds and into the yard. They can never seem to find their way back out to the north field to the moveable coop. So, tonight I was carrying a chicken with me while heading out past the pigs. She was cooing, the pigs were snarfling and the frogs were peeping. Suddenly from the north field I heard Mike screaming, “JUNE NO!!!” (June’s our dog.)

And then, all was quiet, serene and as it should be. .. until I made it back to the coop with the chicken. What an awful scent of skunk! Poor June… she’ll have to sleep outside tonight- but at least she’ll be enjoying the sounds of summer nights

Lettuce: Lettuce doesn’t much care for heat, though this is a variety that tolerates it fairly well. It’s stronger flavored, so I suggest using in on sandwiches or mixed with other greens in a salad.

Broccoli: Store in your crisper drawer or in a covered container. Summer broccoli has a stronger flavor than the fall or earlier broccoli. If it’s too strong for you plain, enjoy it smothered in cheese or in your favorite salad.

Tomatoes: Just starting, there will be more each week. 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.

Carrots: Store in plastic bag in crisper drawer. Remove the tops for best storage results. Please bear with us as we send the tops. The carrots are small and bunching them with the tops helps us to wash them better. Hopefully next week the carrots will have sized up and we will be sending without tops.

Onion: The onions are starting to cure- but haven’t completely yet. Use as a fresh onion.

Pepper: Crisper drawer

Potatoes: These potatoes have not cured either, they are new, with tender skins.

They will not store as long as cured potatoes. Store at room temperature. NEVER put potatoes in the refrigerator. It will turn them starchy.

Beans: Store in plastic bag in crisper drawer.

Parsley: We have curly leaf and flat leaf. Use them interchangeably. Store in plastic bag in refrigerator.

Summer Savory: Try with any meat or vegetable. Dry it or keep in a plastic bag/container in the refrigerator.

Thyme: Leave on the counter. It can be used fresh or when it has dried.

Sweet Corn: Keep in crisper drawer


Refrigerated Pickles


6 cups cucumbers

1 pepper, sliced

1 onion, sliced

Mix together:

1 cup vinegar

2 cups sugar

1 T. salt

Pour over cucumber mixture. Refrigerate overnight before eating.

Cucumber Sandwich spread

1 ½ cup finely chopped cucumber

½ cup chopped celery

3oz package cream cheese

½ cup mayonnaise

1 T. minced onion

¼ tsp. salt

1/8 tsp. pepper

1 tsp. chopped parsley

Partially peel and remove seeds from cucumber before chopping. Drain well by squeezing between two layers of a clean cloth. Combine cucumber with remaining ingredients. Mix well. Spread on buttered bread.

Cucumbers in Sour Cream

2 large cucumbers, sliced

1 tsp. salt

1 c. sour cream

¼ c. chopped onion

2 T. sugar

2 T. vinegar


Slice cucumbers into a shallow bowl. Sprinkle with salt and let stand about 20 minutes. Drain. Add remaining ingredients and toss lightly. Chill before serving.

Beef Stir Fry with Zucchini

2 cloves garlic, drushed

1 T. olive oil

1lb beef round steak cut into 1/8 inch strips

salt and pepper to taste

2 small zucchini or summer squash, sliced

1 cup tomato slices

¼ cup Italian salad dressing

2 cups hot, cooked spaghetti

1 T. parmesan cheese

Saute garlic in hot oil 1 minute. Add beef strips, half at a time, stir fry about 2 minutes. Season with salt and pepper. Remove with slotted spoon and keep warm. Add zucchini to same skillet. Add more oil if needed. Stir fry 2 to 3 minutes or until tender crisp. Return beef to skillet with tomatoes and dressing; heat through. Pour beef mixture over hot pasta; sprinkle with Parmesan cheese.

Have a great week and happy eating!!

Jody, Mike, Claudia, Malcolm and Jonas