Monthly Archives: September 2015


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