Welcome to Threshing Table Farm’s 2014 Season!
July 28, 2014
Week 10 B
|Cucumber||Cilantro||Carrots||Celery leaves Beans|
Hello Threshing Table Farm Members!
This week we have been busy getting the kids ready for and off to school. Claudia started school at Hill Murray on Tuesday, and the boys have open house for St. Mary’s in New Richmond this week. They’ll start on Tuesday next week. It’s always a transition time to manage the farming around new schedules. We also say goodbye to some fabulous high school helpers- Harrison, Maddie and Laura. We’ll miss their enthusiasm and laughter!
School starting is always a sign that fall is on the way. We’re happy to be sending the first of the winter squash. We’re also so glad to finally be sending the first of the summer carrots!! With the wet spring we had, (remember all that rain?) Several plantings of carrots were washed away. So it took a while to get a planting to establish and grow. They’re ready now and beautiful! We always send the first carrots with the greens on because they’re so pretty! After this, they’ll come topped.
Squash and Potato Harvests
-Some time in September…. More info to come!
Annual Potluck! September 27th, noon-3pm
Come and enjoy a wonderful afternoon on the farm with wonderful people! (Our Farm members!) Bring a dish to pass, plates, utensils and lawn chairs. We’ll have hay rides, farm tours, and a few other surprises.
Phil’s fall raspberries are here and he is open for u-pick. Please call him at: 715-781-5861. The cost is $2 a pint. If you’d like to order some pre-picked berries, please let me know. They are $4 a pint and we will fill orders as we can. E-mail me your order and send me a check,
Threshing Table Farm
2249 150th St.
Star Prairie, WI 54026
Tomatoes are here and there are a lot of them! We always plant lots of extra so that anyone wanting to can them … can!
Members only tomato price!
¾ bushel box of mixed tomatoes $25
¾ bushel box of Romas $30
Please let us know when you’d like to get them. We can bring them to your pick up site.
The pigs we have been having so much fun feeding, watering and getting to know, are coming closer to their intended end. It’s always sad to see them go, but nice to think of that delicious pork in my freezer for the winter. Our neighbor Dave Jensen, who owns the pigs, has some left to sell. If you are interested in purchasing a whole or half hog for your freezer, please give him a call. Generally, you will pay him one price for the hog. He will take care of getting them to the Amery meat market. You will then contact the meat market to tell them what cuts you would like and then pay them for the cutting up when you pick up your meat in Amery, WI. Dave’s phone # is 612-685-0155.
You can discuss any other details with him.
Onions- We’ve been drying them in the greenhouse, they should store well in a dry place. If you notice them starting to green up on the stem, move them to the refrigerator.
Celery leaves and Cilantro- Place in a glass of water and put on the counter. Use celery leaves any time you would use celery. They have great celery flavor. Later in fall we will be putting celery root in your boxes.
Parsley- Place in a plastic bag in the refrigerator.
Carrots- Cut the tops off and feed to your favorite rabbit. Keep the carrots in a plastic bag in the refrigerator. (We’re partial to a recycled bread bag.)
Beans and broccoli- Plastic bag in the refrigerator
Leeks/Cucumbers/Summer Squash/Zucchini/Patty Pan – Crisper Drawer
Eggplant- in the refrigerator but is should be use sooner than later in the week and it will get bitter the longer it has been off the plant.
Potatoes- Cool, dark place. Light causes potatoes to turn green. A phenomenon you do not want.
Tomatoes- Counter is best. If they are not as ripe as you’d like, leave them sit and they will ripen in a few days. Only put them in the refrigerator if you are worried that they will spoil before you can eat them. Flavor is much better if they are left at room temperature.
Carnival Squash- On your counter, or in another dry place.
These make a great side-dish.
2 large potatoes, peeled and cubed
1 medium onion
3 T. flour
2 T. minced fresh parsley
½ tsp. baking powder
½ tsp. salt
12 tsp. pepper
¼ tsp. Worcestershire sauce
1/8 tsp. ground nutmeg
In a food processor, place 1/2 the potatoes and all of the other ingredients. Process until smooth. Add the remaining potatoes and and pulse until chopped. Pour by ¼ cupfuls onto a hot well-oiled skillet. Fry over medium heat until golden on both sides.
Makes about 8 pancakes.
8 medium tomatoes, sliced
¼ cup fresh parsley
¼ cup olive oil
2 T. cider vinegar
2 tsp. mustard
1 garlic clove, minced
1 tsp. sugar
1 tsp. salt
Arrange tomatoes on a serving platter. Sprinkle with parsley. Combine remaining ingredients in a jar with a tight fitting lid. Shake well and pour over tomatoes. Cover and refrigerate for 30 minutes.
Grilled Cheese, Onion, Tomato (COT) Sandwiches
Grated cheddar or Monterey Jack cheese
Sweet onions, sliced almost paper thin
Heat a skillet over medium heat. Brush butter on one side of bread. Place on skillet. Add one layer of onion, one layer of tomatoes, a handful of cheese and another slice of bread. Brush butter on the second slice of bread. When the bottom is nicely browned, carefully flip the sandwich until toasted and cheese is melted.
Whipped Potatoes and Carrots
1 ½ lbs potatoes, peeled and cut into 1 inch cubes
1lb carrots, sliced
½ cup hot milk
2 T. butter
¾ tsp. salt
1/8 tsp. pepper
dash ground nutmeg
minced fresh parsley
Boil potatoes. Add carrots; cover and cook 5-10 minutes longer until vegetables are tender. Drain and mash. Add the remaining ingredients, sprinkling with parsley on the top.
Have a great week!
Jody, Mike, Claudia, Malcolm and Jonas