Threshing Table Farm Week 10B August 17th, 2017

In this week’s Box:

Basil                    Cabbage                       Bell pepper                     Jalapenos                       Kohlrabi                           Carrots

Onions                Potatoes                       Garlic                               Cilantro                          Summer Squash               Cucumbers

Beets w/Greens  Sweet Corn



Remember the little chick we saw last week? S/He is still doing really well and peeping it’s cuteness out to the world as it follows mama. There is some cuteness competition around the farm though- we’ve just come across two different families of mom and baby pheasants. One family is living in our front field, and one in the north field. We’ve seen one papa pheasant on the edge of our north field. This makes Mike very happy!

This has been a very cool and wet August. Usually this is a very hot and dry month. The tomatoes really love the heat. They are ripening extremely slowly. Farm friends in Osceola have lost all of their tomatoes to Late Blight. We are watching ours closely, but so far, so good. There is nothing to be done to keep late blight away, all we can do is watch and wait.  The wet conditions make it more likely to happen. Late blight affects potatoes as well, so Mike has spent the evening mowing the potato plants down. This ensures that the plants won’t get late blight and the potatoes in the ground will be safe. Luckily, the potatoes are matured enough that they don’t need to grow any larger.

We’re still planting some fall things- lettuce, radishes, beets and more. We’re doing a few weeding projects, but over-all, the weeding is subsiding. We’re busy harvesting, and watching the winter squash. They’re sizing up and putting on nice color. Summer squash and cucumbers are still coming on strong, but they are moving a little slower. It’s fun to see the rutabaga, leeks and pumpkins that are still coming. We’re taking a break from beans this week, but there are still several patches of beans to come yet.  It was nice to see those of you who came out to pick your own beans from last week’s patch.

We have lots of fun things happening out at the farm-

Pack Shed Party!!! Come on out! Bring a chair, bring a dish to pass and bring your favorite beverages. Eat, visit and dance to Gravel Road. It’s one of our favorite nights of the year!  Friday, August 25th, 6pm-?

Sour Dough Bread baking Class- At the last farm dinner, I met the owners of Sunrise Flour Mill. They mill organic, ancient grains into flour. I am not celiac, but I do struggle with wheat and other grains. I have to watch that I don’t eat too many. I was given the Sunrise flour left-over from the pie baking done for the dinner. I baked bread, pies, cookies and a few other things and found it was delicious, easy to work with and didn’t bother my tummy!  This is a common comment made about the ancient grain flours that Sunrise Flour Mill produces. They are going to come out to the farm on Thursday, September 14th at 6pm to hold a class about their flours, baking sour dough bread and they’ll also be bringing a pizza oven so that we can all enjoy pizza made from Sunrise flour. Watch your e-mail for more info on the class and directions on how to sign up.

Fairy House Pottery Class with Farm Member- Sharon Overland. Friday, September 22nd.

 Farm member Sharon Overland will be offering a “Pottery on the Farm” class here at Threshing Table Farm. We will be making Fairy House Luminaries in the pack shed. Come and enjoy the first evening of fall with friends, new and old. We will learn how to use simple molds, and how to add texture and handmade details to slabs of clay to create one of a kind handmade luminaries. No experience necessary. 10+ years old is recommended, although children are welcome to work on a project with a parent (or create their own), but must be able to follow directions and sit for the duration of the project. Stay tuned for cost and more information

Taher Farm Dinner

Plans are in the works for a September dinner. More details to come!


Basil: Glass of water on your counter

Cabbage: Red, Green, Savoy, or Napa- they’re all coming in together, and in stages. Store any of them in your crisper drawer. Though they have slightly different flavors and textures, you can use them interchangeably in your favorite cabbage recipes

Peppers: Crisper drawer

Kohlrabi, Carrots, beets, summer squash, cucumbers- Crisper drawer or plastic bag

Potatoes- cool, dark place

Onion- Walla Walla, not a great storage onion. Use soon or place in refrigerator

Cilantro- covered jar in refrigerator

Sweet Corn- Bag or crisper drawer

Garlic- counter

Beet Greens- salad spinner, plastic bag or covered container

Potatoes and Cabbage

1 head of cabbage
3 medium potatoes
1/4 c oil
1/4 c butter
1-2 garlic cloves, minced
1 tsp salt
2 tsp pepper

Rinse head of cabbage. Remove leaves from cabbage, discarding the core. Slice cabbage leaves into 6-8 pieces. Wash and slice potatoes. In a large skillet over medium heat, melt butter and add oil.  Add potatoes, garlic and cabbage leaves, cover and simmer 20 minutes. Stir occasionally. Add salt and pepper. Stir to coat and simmer another 10 minutes until potatoes are tender.


Cilantro Lime Rice

2 Tbps olive oil
1 1/2 cups basmati long grain white rice
1 clove garlic, minced
2 1/4 cup water
1 teaspoon salt
Zest of one lime
3 Tbsp lime juice
1/2-1 cup lightly packed chopped cilantro, leaves and tender stems

1 Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
Add the garlic and cook a minute more.

2 Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
3 Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.

Serve with chicken, steak, shrimp, Mexican or Asian food.


Carrots and Basil

carrots (sliced diagonally)
2 teaspoons olive oil
2 large garlic cloves (sliced thinly)
2 tablespoons fresh basil (thinly sliced or chopped)

Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
Drain and reserve 1/2 cup of liquid.
Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
Remove from the heat and stir in the basil