Hello Threshing Table Farm Members,
In your box this week you will find:
Kale Fennel Onions Broccoli Delicata Squash Potatoes
Sage Parsley Bell Peppers Jalapeno peppers Cabbage Ground Cherries
Garlic Tomatoes Sweet Corn
We have really been enjoying the weather this week, as I know many of you are! Last week I was wearing my long underwear (Really! I was!) and this week the kids are back in the swimming pool. The only down side to all this warm weather is all the gnats, mosquitoes and flies that are back with vigor. Small price to pay.
The sweet corn has matured nicely. Though we don’t have huge cobs, they look to be timed out beautifully. We also have petite cabbages in the boxes. They may be small, but they still taste great! The tomatoes have really surprised us. We have had blight confirmed in our field for the past week. We pulled all of the plants in our field that looked to be infected with blight. This was about a quarter of the crop. The rest of the tomatoes are looking very nice. This is unlike blight as we know it. Usually, blight comes in and wipes everything out in a matter of days. It seems to have stalled or greatly slowed. We’re not sure what will happen to the tomatoes, either frost or blight will eventually wipe them out. It’s interesting to watch and until then, we’ll enjoy the tomatoes! We recommend placing them on newspaper on your counter. Do not let the tomatoes touch. Use them as soon as they are ripe and watch closely for any bruised/rotting spots. The blight won’t hurt you, but it will cause the tomato to rot and that is not nice.
I have to confess that I have been luke warm to fennel to say the least. I just don’t like black licorice and that is what it reminds me of. But- I got brave and I used a cut up fennel bulb with a beef roast. Oh My Gosh! It was amazing!! I couldn’t believe how wonderful that fennel bulb was after roasting with the beef all day in the slow cooker. Super easy and super yummy! If you, like me have been hesitant to use the fennel, this is your week to give it a try!
We’re looking forward to the Taher dinner on the farm next week Saturday along with farm member, Sharon Overland’s pottery class on Friday of next week. We hope to see you out here for one of those events. If you would like a different option, remember that we are open for a mini-farmer’s market on Saturday mornings, 8-1. Come on out and enjoy some time on the farm then!
Raspberries
Phil has a beautiful crop! $4 a pint. Order ASAP and we’ll try and get them delivered to your pickup site. Or you can pick up on the farm. Send a check (Phil McConville) to us at
2249 150th St.
Star Prairie, WI 54026
Bifrost Goat Cheese
Only one more month to order cheese! If you didn’t get your order in for September, get going on the October order!
Orders will be delivered the first two weeks of October.
www.bifrost.com
Storage Tips:
Squash, tomatoes, ground cherries. sage, onions and garlic- Leave on your kitchen counter
Potatoes- cool, dark space
Parsley- Glass of water on your counter
Fennel, broccoli, kale, peppers, cabbage, peppers and Sweet corn- keep in your crisper drawer
Eggs in Purgatory By Barb Krueger, local librarian and friend of Threshing Table Farm
Medium size frypan depending upon how many eggs you want to fix. Medium high heat.
Add tomato juice or tomato sauce or salsa (approximately a couple of cups). I have also taken plum tomatoes, sliced them, cooked them down to make juice in the pan (if I do this I add basil & oregano, salt & pepper) My parents liked using V8 juice.
Season as desired – I will add cumin or oregano, or fresh tarragon,
Heat to just starting to boil, turn heat to simmer. Add eggs. Cover pan. Cook for approximately 5 minutes depending upon how done you like your poached eggs.
While eggs are poaching toast bread or English muffins, or savory waffles
Place toast on a plate and cover with a slice of Swiss cheese (cheddar, garlic cheddar, many possibilities here.)
Remove fry pan from heat. Using a large spoon place an egg and sauce/juice on top of the cheese and toast. If extra juice left divide it between each of the servings. Serve with extra toast.
Enjoy!
Here are the weblinks:
http://www.jpost.com/Magazine/Lifestyle/Poached-eggs-the-Mediterranean-way
http://www.marthastewart.com/258542/poached-eggs-in-tomato-sauce
https://food52.com/recipes/15166-christmasy-poached-eggs-over-grilled-polenta (This one adds lemon zest to the tomato juice).
Fennel and Roast Beef
Place roast beef in slow cooker.
Sprinkle with salt, pepper and parsley. (Thyme would be lovely too!)
Cut fronds off of the fennel. Sprinkle some cut fronds on the roast. Slice the fennel bulb into chunks. Add that to the roast. Cook on low for 6-8 hours. Enjoy!
Garden Pasta with Broccoli and Herbs
1/2 cup butter
2 T. chopped fresh basil (optional)
2 T. chopped fresh parsley
1 garlic clove, minced
2 tsp. olive oil
8 oz. pasta
2 cups small broccoli florets
1 cup sliced cherry tomatoes
1 jalapeno, seeded and chopped
salt and pepper
Grated Parmesan Cheese
Combine the first 4 ingredients in a bowl and set aside. Bring a pot of slated water to boil. Add olive oil. Add pasta and cook until just under al dente. Add broccoli and boil until pasta is tender, about 2 minutes longer. Drain pasta, and broccoli, transfer to large serving bowl.
Add herb butter and toss well to coat. Sprinkle with jalapeno, salt and pepper. Gently stir in tomatoes and finally a sprinkle of parmesan cheese.