Hello Farm Members!
In this week’s box:
Beets and greens Broccoli Sugar Snap Peas!!
Lettuce Garlic Scapes Basil
Kohlrabi Radishes Cilantro
We are so excited to have the peas this week! We’re sad to see the strawberries and spinach go, but wow! The peas! We cannot walk by the row without helping ourselves to a couple to keep us going on to the next job. Tess, our black lab is the same. We find her picking peas right off the vine and munching them. It’s definitely one of her favorites! These are sugar snap peas, so pop the whole things into your mouth- shells and all!
Speaking of the peas, I need to take a minute to give a shout out to my work-share members! We are SO lucky to have such great members who come out and work each week of the season! Jobs like picking peas take many, many hands to get done. We can double the size of our crew when we are picking peas, beans, strawberries or anything else that is especially time consuming. We couldn’t do it without them! They’re also the first to come when I need extra help with anything and all have become really great friends. Thank you work-share members! Our community is stronger because of you! (And the boxes much fuller!)
Today we had the St. Croix County Family Resource Center come out for a field trip. Families with young children got to come out and pet the horse, chase chickens, feed the pigs and tour the fields. They also spent some time picking and eating peas! It’s always fun to bring little ones and their parents out to the farm. We’re grateful that the St. Croix County Family Resource Center works with us to share out little slice of heaven with others.
Saturday’s on the farm have begun this month. The primary way we sell our produce is through the CSA. You are the reason we do what we do. However, we know that CSA doesn’t work for everyone. We also know that diversifying keeps us more financially stable. I used to try to do a couple of farmers’ markets, but it just got too hard to leave home, when there was so much work to do at home, plus I missed my kids. So a few years ago, we started doing a mini-farmer’s market at our farm on Saturday mornings. 8am-1pm. We do these every July- September. In your box you will find a card with all the info. Please share with someone who is not lucky enough to have a share or come on out yourself! You can always get a little extra of something or- don’t buy anything. Just come out and enjoy the farm! If we have green beans available (There will be some in about 2 weeks and for many more weeks after that!) farm members can come any Saturday morning and pick for free.
Mina, our visitor from Norway is a delight. She’s inspired Claudia to try a Norwegian dish for the fair’s foods judging. Next week is the St. Croix county fair! Malcolm has made some Strawberry Rhubarb jam and is taking his Maple Syrup. Jonas has legos and is working on a foods item as well. Claudia is getting her calves ready, some dehydrated food, some Rosemary-Strawberry jam, some art and much more. I’m sure we’ll have much to share about that next week.
If you are not, please follow us on Facebook and Instagram. Claudia does a fantastic job with the Threshing Table Farm Instagram account and I do alright with the Threshing Table Farm Facebook page. The Facebook page has a great story about our rogue chickens who took quite a trip!
Beets/radishes: Remove the greens. Greens can be used in salads or cooked like spinach, collards, etc. (Radish greens are spicy!) Remove for long-term storage. Store leaves in covered bowl in fridge. Roots can be stored in the crisper drawer.
Broccoli: Open plastic bag in the crisper drawer
Kohlrabi and garlic scapes: Crisper drawer
Basil and Cilantro: Put in a glass of water in the fridge.
Kohlrabi and Broccoli stalk salad
1lb broccoli stalks and kohlrabi bulbs, combined
**Peel broccoli stalks and slice 1/8 inch thick.
Peel and slice kohlrabi into bite size pieces.
Place in bowl.
2 T. Soy sauce or Tamari
1 T. vinegar
1 T. olive oil
1/2 tsp. toasted sesame oil
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
Mix and toss with broccoli and kohlrabi. Chill. Sprinkle on 1/4 cup chopped cilantro and serve.
Preheat oven to 450. Line baking dish with aluminum foil
Remove greens, and place beets in dish. Cover the dish tightly with foil.
Roast beets for 45 minutes. Check beets to see if they are fork tender. If not, turn them and roast longer.
Remove pan from oven and let sit/cool until cool enough to handle. Rub beet skins off under cool, running water. Slice or dice beets and enjoy! (Add a little butter and salt- yum!)