Tag Archives: Cilantro

August 11th, 2016 Week 9 B

Threshing Table Farm                        Week 9 A

August 11th, 2016



What’s in this week’s box?


Swiss Chard    potatoes                            Beans                                  Jalapeno peppers                       

Dill                       Onion                                  Carrots                               Eggplant

Cucumber        Tomatoes                         Summer Squash           Sweet Peppers



It’s the salsa box!! Everything you need to make a fabulous fresh salsa is in this box!  The tomatoes are just beginning. Do you remember in spring when I asked you to vote for a new variety of vegetable? The Berkley Tie Dye tomato was one of the winners. They are beautiful! A little oddly shaped at times, but so pretty! They’re a mild tomato with great flavor. We’ve tried to get one in every box along with other varieties- enjoy! And to those of you who voted… Great Pick!!


The Jalapeno peppers are in the paper bag.  Do not touch the insides of them with bare hands! I learned the hard way from a salsa making event. The oils from the peppers can really burn your skin!


Week 9 is our half way point in the season.  Hard to believe we’re half way through- but that means there are still 9 weeks of fabulous veggies! If you are a summer half share, we wish you farewell! If you want to extend your share to a full share to continue receiving your box of produce each week- please let us know. We will see if we can work something out.


We’re expecting some good rains Wednesday and Thursday. Amongst all of our regular harvesting, we are working hard to get the onions pulled into the greenhouse to finish curing before the rain comes. We’ve got about half of them in there now. It’s a race against nature!


We have a sassy pig on the farm. He crawls out under the electric wire- several times a day. He doesn’t travel far and he puts himself back in if we shower the pigs with water (they love that!) or feed them scraps. (Their favorites are from Table 65’s kitchen or our pack shed.)  If you’re at the farm this weekend- take a look by the hoop house. You may see him up to his antics. J


Claudia has been busy taking photos this summer and putting them on Instagram. Check out all that’s been happening around here! Find us on Instagram at:




We’re less than 2 weeks from our Pack Shed Party! We hope you can make it!!!

We’re looking for a few volunteers to help with parking and managing the pot-luck food. (Uncovering/adding serving utensils,etc. when it’s time to eat, removing empty containers, etc.)  Please let me know if you’d be able to help. Thank you!!!


Please come to Threshing Table Farm’s

2nd Annual Pack Shed Party!!

Friday August 19th,

6:30pm -??

Music provided by Gravel Road

Please bring a dish to pass,

A-H main dish

I-P salad/side

Q-Z desserts


Chairs and beverages for your family are helpful too! We will  provide lemonade and water. We will be passing a hat (or two!) to pay the band; So come with some cash, and show your appreciation!

Our address is:

2249, 150th st,   Star Prairie WI

Thanks so much! We can’t wait to see you there!!


Farm City Day:  The 2016 Farm City Day will be held on Saturday, August 13 at the Kruschke family’s Crisdhome Farm near New Richmond.  This is a great community opportunity to see how a farm runs.  There will be a free lunch, farm tour, ice cream, petting zoo, and lots of vendors.  The event will take place rain or shine.  For more information visit www.sccfarmcityday.com.

Kruschke’s are our neighbors- and we’ll be helping out with this event. Come on out and see their dairy farm! I’ll be there with a table about the farm as well as helping to serve the free lunch from noon-2. We’ll also have our farm open from 8am-2pm- stop by and say hi to Mike! We’ll be open for the pubic every Saturday from 8-1 until the season is done.


Phil’s Raspberries

Phil’s fall raspberries are starting!!  We should have them each week until heavy frost comes.  Please let me know if you’d like to order any- I’ll be able to get them to you starting next week. $4 a pint. If ordering, please let us know:
*Which Thursday you would like them
* Where your pick up site is.

Checks can be made out to Phil McConville.  – and mailed to us at:  Threshing Table Farm, 2249 150th St. Star Prairie, WI 54026  (or left at the farm in the “egg $” bucket.)


Needed:  Egg Cartons. Drop them off at the farm anytime! Thanks!!

In this box….

Carrots: Keep in crisper drawer or plastic bag.


Potatoes-  Store in cool, dry place.


Beans: Store in plastic bag left open in the refrigerator.


Swiss Chard: Store in crisper drawer, salad spinner, etc.


Dill and cilantro:  Plastic container in refrigerator.


Onions: Starting to cure. Counter is probably fine, but watch closely for soft spots.


Tomatoes: On the counter. We like to send them in varying stages of ripeness so you can have some to use all week. They’ll ripen nicely on your counter.


Cucumber and Summer Squash: Crisper Drawer.  Summer squash and zucchini can be used interchangeably in all recipes.


Eggplant: Refrigerate


Peppers: Crisper drawer



Pot Luck Potato Salad

I threw this together for a church pot luck on Sunday. No exact measurements- but it sure tasted great!!


4-6 potatoes, boiled until tender.  Cool. Dice.

1 summer squash, diced

small handful of onion, diced

2 Swiss chard leaves and stems, chopped, sautéed in olive oil

Dill, chopped

Salt and Pepper,

Olive oil and Balsamic Vinegar to taste


Gently toss all together. Enjoy!!

*Best at room temperature. Feel free to add additional veggies you have on hand.



Veggie Quinoa Chili


½ lb ground beef, optional

2 tsp. extra virgin olive oil

¼ cup minced onion

2 t. garlic, minced

2 t. chili powder

1 t. ground cumin

1 t. paprika

½ t. chili flakes

1 c.  quinoa, rinsed

1 small summer squash, diced

1 15oz can black beans

1 c. corn

2 cups diced tomatoes (or 1 can)

4 c. water

Salt to taste

Cilantro, avocado, sour cream for garnish


Brown beef in large soup pot.  Add olive oil if needed, garlic and onion. Cook 2-3 minutes. Add spices and cook 2 more minutes.


Add quinoa, summer squash, beans, corn, tomatoes and water. Salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer 15 minutes.


Top with cilantro, avocado and sour cream.



Mango Salsa


1 mango

2 tomatoes

juice of 1 lime

1 jalapeno

¼ cup chopped onion

2 T. chopped cilantro

1 tsp. minced garlic


Chop all ingredients. Seed the jalapeno as well as chop it.

Mix together and serve. Great as a topping on fish or chicken as well as eaten with tortilla chips or crackers.


Have a great week and happy eating!!

Jody, Mike, Claudia, Malcolm and Jonas