10B August 16th, 2018
Dear Threshing Table Farm Members,
In your box this week:
Potatoes Carrots Napa Cabbage Tomatoes
Cucumbers Summer Squash Sweet Corn Chives
Lettuce Bunching Onions Beans Broccoli
It is hot and dry on the farm. I’m sure your yards are dry as well. We’ve been doing what we can to stay cool and hydrated in the heat. We’re very grateful for the cool nights and air conditioning in the house. Mike and Malcolm have been orchestrating the irrigation, hoping to water as much as possible. It’s never enough, but the effort is valiant. We are watching the corn around our farm wither as well. Our neighbors have giant irrigation pivots, and those aren’t doing it either. We could really use some rain. When Chumley walks in his grass pasture and kicks up dust, you know it’s dry! Poor Chumley. He gets put out on grass, but there’s nothing substantial to eat. We put him back in his pen and feed him grain. But he gets bored, wants back out on grass, but then can’t find anything to eat and wants to go back into his pen. It’s a frustrating life for the old guy right now.
Aside from the lack of rain, things are going well on the farm. We’ve got a lot of great produce! The summer squash and cucumbers are still coming, but are definitely slowing down. Peppers and eggplant are picking up steam and this batch of lettuce seems to be holding it’s own in this heat which is a small miracle. Sweet corn is here! The cobs are small, but tasty. We’re picking tomatoes for the first time this week and at this point, it looks like we should have several weeks of tomatoes. They’ll be coming in greater numbers each week for awhile.
What you need to know about our tomatoes!
We choose many varieties for their TASTE! and also color, size, growing attributes and to have different varieties. Many of these are heirloom. You will see many colors of tomatoes. They are beautiful! BUT… They are also imperfect. Scabs, cracks, knot-holes, are all normal. We try to pick them before peak ripeness, as they will continue to ripen after picking. We want you to be able to eat them over a few days, not have to eat them all immediately. Choose the ripest ones to eat first. Leave the rest on the counter to ripen slowly. DO NOT REFRIGERATE TOMATOES!!! Unless you want to save them for a very long time. But you will lose taste. We do have a German Green tomato. If you see a green tomato with some striping on it, do not wait for it to turn red. It’s ready when the tomato is no longer hard. A ripe tomato will be firm, but have a little give to it.
Elsewhere- we’re pulling all the forms, uniforms and school supply lists together. Time to get everyone ready for school.
Tomorrow I pick up the organic chickens from Farm Sweet Farm that were ordered this spring. If you ordered them, watch your e-mail and I’ll send a note with pick up directions.
Potatoes: We were finally able to wash them! The skins have cured enough. Store in a dark, cool place until ready to eat. Do not store in the refrigerator.
Summer Squash, Cucumbers, Onions, Napa Cabbage, Lettuce, Carrots, Broccoli: Crisper Drawer, plastic bag or containers will keep them even fresher.
Sweet Corn: Crisper drawer
Zucchini Pita Pockets
6 whole wheat Pita Pockets
1 c. thinly sliced zucchini
2 medium tomatoes, Sliced
1/4 cup green onions, diced
6 leaves lettuce
Put all ingredients in pitas.
Napa Cabbage Salad
1 head Napa cabbage, shredded
2 large carrots, finely grated (if carrots are not in the cabbage mix)
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
1/8 teaspoon dried mustard
salt and pepper to taste
1/2 cup (2 ounces) – more, if desired- crumbled feta cheese
garnishes: onion slices and pepperoncini (optional)
Place cabbage and carrots in a large bowl, and toss.
Place olive oil, vinegar, lemon juice, oregano and dry mustard in a jar; cover tightly and shake to blend. Add salt and pepper to taste. Pour over cabbage mixture and toss well. Mix in feta cheese.
Top the slaw with a few onion slices and/or sliced pepperoncini.
Carrot Zucchini Cake
9 ounces white whole-wheat flour (about 2 cups)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup butter
3 large eggs
1 cup grated carrot
1 cup grated zucchini
3/4 cup drained canned crushed pineapple in juice
4 ounces 1/3-less-fat cream cheese,
softened 1 tablespoon unsalted butter,
softened 2 cups powdered sugar
1/2 cup flaked sweetened coconut, toasted
Preheat oven to 350°.
Combine first 6 ingredients in a bowl. Combine sugars, butter, and eggs in a separate bowl, stirring with a whisk. Stir carrot, zucchini, and pineapple into sugar mixture. Add flour mixture to sugar mixture; stir until moistened. Spoon batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 33 minutes or until done. Cool on a wire rack.
Combine cream cheese and butter in a bowl; beat with a mixer until smooth. Add powdered sugar; beat just until smooth. Spread evenly over top of cake. Sprinkle with coconut flakes. Cut into 16 pieces.
Praying for rain…
Jody, Mike, Claudia, Malcolm and Jonas Lenz