Threshing Table Farm Week11A August 23rd, 2018

August 23rd, 2018

Week 11 A

Hello Members,

In your box this week:

Tomatoes        Bell Peppers                   Jalapeno Peppers               Summer Squash

Cucumbers     Savoy Cabbage              Carrots                                Basil

Onions            Green and yellow beans                                            Lettuce

Dill                   Sweet Corn


Oh… Happy Day! It was so wonderful to get some rain this week! We’ve been watering non-stop, but we can only do one section of the field at a time. And no one does it like Mother Nature! We’re still keeping the watering up, we could use more rain, but none the less, it was really nice to have some.

The tomatoes are picking up steam! We are happy to be giving those this week along with basil, peppers, onions and other tomato loving veggies.  If all goes well, we will have tomatoes until frost. Hard to believe we are even mentioning the “F” word in August, but September is coming. And with it- usually frost. But enough about that! Hopefully we have a good month or more before that happens!

The sweet corn took a beating in the hot, dry month we’ve had. The husks are much drier than they should be, but the corn seems to be quite good. Of course, we can’t open and taste the ones we’ve given you, but we did sample quite a few cobs as we picked and were surprised by how good they were. Hopefully we didn’t find the only sweet ones in the field as we were sampling.

The onions are curing very nicely. The hot dry weather has been good for that. The whites are not long keepers, so use them in the next few weeks. The yellow onions will store much longer, but hopefully you will get to use them up before long.

Our oldest two kids start school on Thursday and the youngest starts next Tuesday. Many of you are also getting ready to send your kids back to school or work in the school yourself. Good luck to everyone!


Friday, September 7th.

6:30-? Music by Gravel Road. Potluck. Bring your own beverages, chairs and we’ll pass a hat to pay the band. Bring your family and friends too! It will be a great time!

Storage Tips:
Tomatoes: Leave on counter to fully ripen.
Savoy Cabbage: Great cooked, raw, in any recipe calling for a green cabbage. Savoy leaves are easier to use when making cabbage rolls, etc. than other green cabbage. Store in the crisper drawer. Place in plastic bag for longer storage.

beans: Covered container in fridge (Or plastic bag)
Summer Squash, cucumber, pepper: Refrigerator, crisper drawer.
Basil: A covered jar in the fridge. Or on your counter in a jar of water.
Onions: dry place out of direct sunlight.

Carrots: Crisper drawer, in plastic bag.

10 minute Tomato Basil Salad

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste (optional)
Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated

Cabbage Cucumber Salad

1/2 head  cabbage shredded or chopped
2  cucumbers sliced
2 tablespoons fresh dill chopped
2 tablespoons onions chopped
2 teaspoon salt divided
1/2 lemon, juiced
3 tablespoons avocado or extra virgin olive oil
additional salt and pepper to taste

Finely shred or chop cabbage, discarding the core. Season with 1 teaspoon of salt and mix thoroughly with hands pressing into the cabbage to help release natural juices. Set aside
Add chopped cucumbers, fresh dill and green onions.
Squeeze the juice of one lemon. Add additional salt and pepper to taste. Pour oil and combine well.

Beans and tomatoes
1 pound green beans, broken into pieces
2 tablespoons lemon juice
2 teaspoons olive oil
1 garlic clove (smashed)
2 T. minced basil
¼ teaspoon salt and pepper
2 cups tomato chunks
2 tablespoons pine nuts

Cook green beans in boiling water, 5 minutes till tender crisp. Drain beans and rinse in cold water.
Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.
Combine green beans with the tomatoes and toss with the vinaigrette.
Add pine nuts just before serving.Store in the refrigerator for up to 4 days.

Happy Eating!!!

Jody, Mike, Claudia, Malcolm and Jonas Lenz