August 11th, 2016 Week 9 B

Threshing Table Farm Week 9 A

August 11th, 2016

What’s in this week’s box?

Swiss Chard potatoes Beans Jalapeno peppers

Dill Onion Carrots Eggplant

Cucumber Tomatoes Summer Squash Sweet Peppers

Cilantro

It’s the salsa box!! Everything you need to make a fabulous fresh salsa is in this box! The tomatoes are just beginning. Do you remember in spring when I asked you to vote for a new variety of vegetable? The Berkley Tie Dye tomato was one of the winners. They are beautiful! A little oddly shaped at times, but so pretty! They’re a mild tomato with great flavor. We’ve tried to get one in every box along with other varieties- enjoy! And to those of you who voted… Great Pick!!

The Jalapeno peppers are in the paper bag. Do not touch the insides of them with bare hands! I learned the hard way from a salsa making event. The oils from the peppers can really burn your skin!

Week 9 is our half way point in the season. Hard to believe we’re half way through- but that means there are still 9 weeks of fabulous veggies! If you are a summer half share, we wish you farewell! If you want to extend your share to a full share to continue receiving your box of produce each week- please let us know. We will see if we can work something out.

We’re expecting some good rains Wednesday and Thursday. Amongst all of our regular harvesting, we are working hard to get the onions pulled into the greenhouse to finish curing before the rain comes. We’ve got about half of them in there now. It’s a race against nature!

We have a sassy pig on the farm. He crawls out under the electric wire- several times a day. He doesn’t travel far and he puts himself back in if we shower the pigs with water (they love that!) or feed them scraps. (Their favorites are from Table 65’s kitchen or our pack shed.) If you’re at the farm this weekend- take a look by the hoop house. You may see him up to his antics. J

Claudia has been busy taking photos this summer and putting them on Instagram. Check out all that’s been happening around here! Find us on Instagram at:

threshing_table_farm

We’re less than 2 weeks from our Pack Shed Party! We hope you can make it!!!

We’re looking for a few volunteers to help with parking and managing the pot-luck food. (Uncovering/adding serving utensils,etc. when it’s time to eat, removing empty containers, etc.) Please let me know if you’d be able to help. Thank you!!!

Please come to Threshing Table Farm’s

2nd Annual Pack Shed Party!!

Friday August 19th,

6:30pm -??

Music provided by Gravel Road

Please bring a dish to pass,

A-H main dish

I-P salad/side

Q-Z desserts

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! I’ll be there with a table about the farm as well as helping to serve the free lunch from noon-2. We’ll also have our farm open from 8am-2pm- stop by and say hi to Mike! We’ll be open for the pubic every Saturday from 8-1 until the season is done.

Phil’s Raspberries

Phil’s fall raspberries are starting!! We should have them each week until heavy frost comes. Please let me know if you’d like to order any- I’ll be able to get them to you starting next week. $4 a pint. If ordering, please let us know:
*Which Thursday you would like them
* Where your pick up site is.

Checks can be made out to Phil McConville. – and mailed to us at: Threshing Table Farm, 2249 150^th St. Star Prairie, WI 54026 (or left at the farm in the “egg $” bucket.)

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.

Swiss Chard: Store in crisper drawer, salad spinner, etc.

Dill and cilantro: Plastic container in refrigerator.

Onions: Starting to cure. Counter is probably fine, but watch closely for soft spots.

Tomatoes: On the counter. We like to send them in varying stages of ripeness so you can have some to use all week. They’ll ripen nicely on your counter.

Cucumber and Summer Squash: Crisper Drawer. Summer squash and zucchini can be used interchangeably in all recipes.

Eggplant: Refrigerate

Peppers: Crisper drawer

Pot Luck Potato Salad

I threw this together for a church pot luck on Sunday. No exact measurements- but it sure tasted great!!

4-6 potatoes, boiled until tender. Cool. Dice.

1 summer squash, diced

small handful of onion, diced

2 Swiss chard leaves and stems, chopped, sautéed in olive oil

Dill, chopped

Salt and Pepper,

Olive oil and Balsamic Vinegar to taste

Gently toss all together. Enjoy!!

*Best at room temperature. Feel free to add additional veggies you have on hand.

Veggie Quinoa Chili

½ lb ground beef, optional

2 tsp. extra virgin olive oil

¼ cup minced onion

2 t. garlic, minced

2 t. chili powder

1 t. ground cumin

1 t. paprika

½ t. chili flakes

1 c. quinoa, rinsed

1 small summer squash, diced

1 15oz can black beans

1 c. corn

2 cups diced tomatoes (or 1 can)

4 c. water

Salt to taste

Cilantro, avocado, sour cream for garnish

Brown beef in large soup pot. Add olive oil if needed, garlic and onion. Cook 2-3 minutes. Add spices and cook 2 more minutes.

Add quinoa, summer squash, beans, corn, tomatoes and water. Salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer 15 minutes.

Top with cilantro, avocado and sour cream.

Mango Salsa

1 mango

2 tomatoes

juice of 1 lime

1 jalapeno

¼ cup chopped onion

2 T. chopped cilantro

1 tsp. minced garlic

Chop all ingredients. Seed the jalapeno as well as chop it.

Mix together and serve. Great as a topping on fish or chicken as well as eaten with tortilla chips or crackers.

Have a great week and happy eating!!

Jody, Mike, Claudia, Malcolm and Jonas

August 4th, Week 8 – 2016

What’s in this week’s box?

Celery leaves potatoes Beans SavoyCabbage

Dill Onion Carrots Eggplant

Cucumber Broccoli Summer Squash Pepper

Beets Radishes

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 90^th 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,

6:30pm -??

Music provided by Gravel Road

Please bring a dish to pass,

A-H main dish

I-P salad/side

Q-Z desserts

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!!

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.

Eggplant: Refrigerate

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!!

Grilled Eggplant

Eggplant, sliced

Olive oil

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.)

Eggplant Pizzas

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

Ingredients

Servings: 4

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