Threshing Table Farm 16 B, Sept. 27, 2018

Week 16 B

Sept 27th, 2018

Dear Threshing Table Farm Members,

Happy Fall!

In this week’s box:

Celery Root and leaves     Potatoes       Onions           Garlic                   Buttercup Squash

Kabocha Squash              Carnival Squash               Cilantro          Parsley

Spinach                         Peppers                    Broccoli             Lettuce

Cabbage                 Tomatoes

This week’s been beautiful and summer like. It’s also been cold, dreary and deep-fall like. We try to make the most of the sunny, dry days and grit our teeth and make our way through the wet ones. Several changes of clothing really help.

We are getting ready for the frost that is predicted at the end of this week. We are  picking all the squash and peppers, trying to store what we can for a bit, until we can get them all out. We are saying goodbye to some things like tomatoes and eggplant.  (Honestly, the tomatoes have been saying goodbye to us the past few weeks and we’ve been hanging on as hard as we can!)  With other things, we rejoice about the frost because it actually improves the flavor. Broccoli, Brussel’s Sprouts (You’ll see those next week!) and cabbage should be a bit sweeter.  Doodle the cat, will get an insulated box to make into a warmer home for him. The goldfish will move back into the house after a long summer in the spacious pond, “Horse Water Tank”. And a sure sign of the season’s change- I’ve broken out the long underwear.

Fall is here and with it comes Celery Root! We love celery root in soups, stews, salads or roasted with other veggies.  It tastes like fall. The leaves are great to use fresh or dried in any food you would use celery in. All the flavor without the stringy- celery texture! Store the root in the crisper drawer and hang the leaves to dry.

We only have 2 more weeks left in the season! This is a great time to look around for any white farm boxes that you “accidentally” took home or  bean bags that didn’t make it back to your pick-up sites. Drop them off at your pick up site or the farm. No questions asked! We’re just glad to get everything gathered up and tucked away before the snow flies.

Time to Stock Up!!
(Christmas is coming too!)

Mike’s Maple Syrup  $15/quart  $8/pint

Jensen’s Cattle Company:  Contact Dave for Beef or Pork!   Dave Jensen at 612-685-0155.

Heather Flashinski, Farm Sweet Farm- Grass Fed Beef  715-289-4896

Coffee!   Contact Tim Scanlan directly to order up your freshly roasted beans and handle payment. Learn more at: or give him a call 715-690-4986. Beans run $12-$14/lb.

Thanks for supporting local farmers and businesses!

Potato Celery Root Soup

3 tablespoons olive oil
1 fresh onion, chopped
2-3 cloves garlic, minced
5 potatoes, cut into 1 inch cubes
1 celery root, peeled and cut into 1 inch cubes
6 cups vegetable or chicken broth
1 cup milk or cream (optional)
salt and pepper, to taste
Cider Vinegar, 1-2 Tbsp.

Heat 2 tablespoons of the olive oil in a Dutch oven or your soup pot over low heat. Add the chopped onions and minced garlic. Sauté slowly, stirring occasionally, for about 10 minutes, or until the vegetables have begun to caramelize, but are not yet browned.
Stir in the potatoes and celery root. Add the stock and turn the heat up. As soon as the stock boils, reduce the heat to medium low and simmer for about 20 minutes, or until the potato and celery root cubes are completely tender.

Transfer the soup to a blender or food processor in batches and puree until smooth. An immersion blender is easier and will also work. Add the milk or cream to the soup if you prefer a creamier soup. Season with salt and pepper and the cider vinegar to taste.

Butternut Squash Cake

2/3 cup olive oil
3/4 cup maple syrup (use local, or real! Do NOT use fake pancake syrup)
3 eggs
2 tablespoons Greek yogurt
1 3/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon cinnamon
3/4 tablespoon nutmeg
1 cup butternut squash cooked and mashed(or can of pumpkin puree)

Turn the oven to 350 degrees.
Beat the oil and syrup together.
Add eggs and yogurt, beat well.
Stir the flour, baking soda, and baking powder in. Stir gently.
Add spices and squash. Stir just until mixed.
Spray (or line with parchment paper) a 9inch pan.
Pour the batter into the pan.

Bake 40 minutes. When cool, frost with cream cheese frosting or sprinkle with powdered sugar.


Spinach Smoothie (There are a TON to choose from! Search the internet, and you will find one that works for you!)

Serves 2
– 1 mango
– 2 ripe bananas
– 2 cups of spinach
– 1/2 a cup of cashew nuts
– 2 cups of almond milk, coconut water or water
– 1 lime
Optional: a tablespoon of chia seeds
Optional: Soak cashews in a glass of water overnight, then in the morning drain them and add them to your blender once you’re ready to make your smoothie. If you don’t have time don’t worry though, if you have a strong blender it should still be able to blend the cashews into a smooth, creamy deliciousness!
Once you’re ready to make your smoothie, peel the mango and then add it’s flesh (discarding the stone) to your blender with the banana, spinach, cashews and lime juice.
Blend until smooth and creamy.