Hello Threshing Table Farm Members!
In your box:
Eggplant Bell Peppers Jalapeno peppers Kabocha Squash Spaghetti squash
Lettuce Beets and Greens Onions Garlic Celery Leaves
Thyme Tomatoes Ground Cherries Beans Potatoes
We have been needing rain for quite some time, so it was nice to get a good watering on Monday. We had to work out in it, but it was good for the plants. The fields continue to put on a fall show while hanging on to the last bits of summer. We are pulling in the most bountiful crop of winter squash we have ever had. We will be sending different varieties each week. The popcorn is drying nicely on the stalks and the cauliflower and broccoli are starting to size up.
Another sign of fall is that the pigs will be soon leaving us. This always makes me sad, but I do love the wonderful pork in the freezer. It not only tastes wonderful, but I know that these pigs have been loved, fed great produce and allowed to dig in the dirt and root to their heart’s content. We’ve given them the best life a pig could ask for while they were here. If you would like to have pork in your freezer this year, please call Dave Jensen at 612-685-0155. He has a few pigs left to sell as whole or half hogs.
Another great sign that fall is here is the FALL FARM DINNER with Taher. The chefs have another amazing meal in the works to celebrate the fall harvest. We look forward to seeing some of you here on Saturday. The dinner is sold out but we will post a few photos on the farm facebook page afterwards.
The tomatoes have graciously agreed to hang in there one more week. The cherries are done, but the larger tomatoes are doing alright. This might be the last week- we’ll see how it goes. With a late first frost date, we have enjoyed them longer than we thought we might.
It is with sadness that we report that our single baby chick was attacked by another critter last night. The chick and his momma did not like going in the coop, so they slept unprotected in the large shed. Something found them and made a meal out of the chick. Nature is harsh sometimes. But, it is also really beautiful at times. Come on out and take a walk around the farm if you haven’t had a chance yet. The fall colors and textures in the field are good for the soul.
Are you needing some Maple Syrup for your fall apple crisps, morning oatmeal or squash dishes? Let us know- Mike’s syrup is available for $15/quart or $8 a pint. We can send it with your share.
Phil’s Raspberries are going strong! $4 a pint. Order ASAP and we will get them to you with your share. Just send us an e-mail.
Last chance to get into Sharon’s Fairy house Luminary community Ed Class. The class will be held here on Friday evening and there are just a few spots left.
Friday, Sept 22nd from 6-9pm.
Cost is $30 for a project with a $5 materials fee. A single person or parent/child could work on one project, or people have the option to pay $15 + $5 (for materials) for a second project for a child or additional child.
Sign up online with New Richmond Community Education at https://www.newrichmond.k12.wi.us/Domain/14
Or stop in the Community Ed office from 7:30-4:00. 715-243-7421
Storage:
Bell Peppers: Crisper drawer. Are you getting more than you can use? Slice or dice them up and pop them in the freezer. Done. You now have peppers for your winter meals. I like to put them in glass jars with screw on lids to keep the pepper smell from escaping.
Tomatoes, onions, garlic, thyme, ground cherries and squash- kitchen counter
Potatoes- cool, dark place
Beet Greens and lettuce- store together in a covered bowl or plastic bag
Everything else- in the fridge’s crisper drawer!
Grilled Eggplant
1 eggplant
3 T. olive oil
3 T. balsamic vinegar
2 T. minced garlic
dash of celery leaves
dash of thyme
dash of oregano
salt and pepper to taste
Mix all ingredients together except the eggplant. Cut the eggplant lengthwise into 1/2 inch thick slices. Brush the sliced eggplant on both sides with the marinade mixture. Let sit for 5 minutes. Brush again with the mixture and place on a hot grill for 7 minutes and flip. Grill for another 7 minutes and serve.
Wild Rice and Beet Salad
1 cup Wild Rice
Large Beet and small bunch of beet greens
1/2 cup diced onion
1/2 cup Pecans
1/3 cup Balsamic Vinegar
2 avocados, halved, cut into 1/4-inch slices
1/3 cup Extra Virgin Olive Oil
Salt & Pepper As Needed
Directions
1. Preheat an oven to 400 degrees°.
2. Wash the beet under cold water and pat dry. Wrap in foil and place in preheated oven.
3. Roast the beet until knife tender 45 minutes to 1 hour.
4. Place a large pot of water on the stovetop. When the water boils, add the wild rice and cook until the rice pops.
5. Drain the rice and run cool water on it and place in a large bowl.
6. While the cooked beet is still warm, peel the skin off of it. Cut into 1/4 inch dice. And add to the wild rice in the bowl.
7. Toast the pecans in a dry skillet over a burner and add to the bowl with the rice and beet
8. Add the sliced green onions to the bowl.
9. Pour in the vinegar and oil into the bowl and toss to combine the ingredients. Season with salt and pepper
10. Cut beet greens into small pieces. Saute in a pan over medium heat until wilted. Add to the salad. Cool and serve.
Spaghetti Squash
1 medium spaghetti squash (2 pounds)
1-2 medium bell peppers, sliced
4 medium fresh mushrooms, sliced (optional)
1 small onion, chopped
1 tablespoon olive oil
2 medium tomatoes, quartered
1 garlic clove, minced
1/2 cup chicken broth
1/4 teaspoon salt
3 tablespoons shredded Parmesan cheese
Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.
When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese. Yield: 4 servings.