Welcome to Threshing Table Farm’s 2015 Season!
Week 2 B
June 25, 2015
What’s in this week’s box??
*A healthy habitat for honey bees and natural pollinators
Garlic Scape Spinach Kale Radishes
Green Lettuce Swiss Chard Bok Choi
(And welcome to our half share “B” group members!)
It’s been another great week of farming here. The weather has been fantastic! A little wet, but the veggies have been loving it. We farm on really sandy soil, so we have good water drainage, meaning that nothing is standing in water for too long. The blue skies, clouds, sunsets and sunrises have been amazing. I often walk out to the chicken coop just after dark to shut the hens in for the night. The moon, stars and cloud cover have been breathtaking. To top it off, the fireflies have been out in full force. It’s like being surrounded by tiny twinkling lights as far as the eye can see. There really aren’t words!
We are watching the fields grow and change daily. The spinach you are receiving will be the last until fall. The heat has caused much of it to bolt and it will be completely done by this weekend. The radishes and bok choi have come into their own. Within the next two weeks we should be seeing peas, broccoli, summer squash and zucchini- plus more!
Of course, along with all the bounty of the field come the weeds! We are very busy trying to fight them back. We use some tractor cultivation, some mulch is being spread and a whole lot of hand weeding is being done.
The biggest weeding job is coming up. That is the weeding of the 9 rows of baby carrots. These will be our fall carrots. Our summer carrots are weeded and on their way. The carrots are slow to germinate, so that by the time we have 1 inch tall carrot tops, the weeds are bigger and more plentiful. It is not hard to weed carrots, but very tedious. If you are looking for some quiet, contemplative time in nature, this is the spot for you! If you are wanting to get together with a friend and have great visiting time, this is also the spot for you! If you want to listen to an audio book on your phone without any interruption- you got it! Carrot weeding is the answer! Don’t be shy, we have enough space for everyone! Let us know when you’d like to come out and volunteer- I can almost promise the carrot patch will be available.
In case this is your first week of getting a produce box, we are again including info from www.RedCloverApothecary.com.
She has given us informational cards to put in each of your boxes. If you are interested in purchasing an herbal share from her, please go to her website and order one. We will deliver it with your share when it is ready.
The kids are starting practices with their fair calves, Claudia is attending 4-H horse camp this weekend and they’re doing their share of chores around the farm. Malcolm has found that he enjoys hacking burdock plants down and Jonas has been quite handy at transplanting. Its fun watching them find what they enjoy doing around the farm.
In your box:
** There are so many more benefits to being a member of our farm than just what you see and taste from your box. You are supporting our family and us as farmers. We are choosing land management techniques that are supporting the landscape and nature. We’re also committed to making sure your food is as nutrient dense as possible through our healthy soils. Each week I’ll try and highlight a benefit to belonging to our farm- one that might not be benefitting your directly, but still so important to the big picture of what we are doing.
Healthy Pollinator habitat: You should see and hear how busy those bees are! They are pollinating the clover, roses and zucchini! (And everything in between!) We’re seeing a host of other insects doing the same. A variety of bugs is a good thing!
Garlic Scapes- Scapes are the early treat the garlic plants give us each summer. Cut them into tiny pieces and sauté or cook as you would garlic cloves. Great fresh garlic flavor! You can freeze scapes too. I dice them up and put them in a recycled cottage cheese type container. Label and freeze. You can grab a pinch or two of scapes out of the freezer any time you want to sauté garlic.
Spinach- Store as you would any salad green. Eat raw or cooked.
Lettuce- Salad Spinner and then store in covered container.
Swiss Chard- Great for salads or sautéing. Salad spin and then store in a covered container.
Kale- Tear off the stems and add to your salads or sauté torn pieces in with your eggs for a great meal or snack. Salad spin and then store in a covered container.
Radishes: Separate the greens from the roots. The greens can be stored like any green. Chop them up and add to your salads. They have lots of nutritional benefits- more than the roots! Store the roots in a dish with a little water in your refrigerator.
Bok Choi: Store whole in your crisper drawer for a day or two. For longer storage, place in a plastic bag in your crisper drawer. Add a paper towel and open the bag to promote air ciriculation.
Please remember to bring bags, boxes or containers when picking up your produce. We’d like to keep costs down by making sure we don’t lose any of our delivery boxes. It also helps to ensure that no boxes are used for things other than produce.
Spring Romaine Boats
2/3 cups red quinoa, rinsed
1 tsp. olive oil
½ lb boneless chicken breasts, cut into strips
3 T. onion, minced
Juice of ½ lemon
1 tsp. dried dill
½ tsp. salt
½ tsp. pepper
2 cups frozen peas, thawed
12 large lettuce leaves
4 radishes, halved and sliced thin
3 oz. herbed goat cheese, crumbled
Prepare quinoa according to directions
Meanwhile, in a large skillet, heat oil on medium. Add chicken. Cook undisturbed for 3 minutes. Add onions, lemon juice, dill, salt and pepper, and sauté, stirring often. Break chicken up into smaller pieces. Cook about 3 minutes until chicken is cooked through.
Stir in peas and heat through. Remove from heat. Stir in quinoa. Spoon mixture into lettuce leaves and top with radishes and cheese.
Stir Fried Bok Choi with Cashew sauce
** Bok Choi is great in any stir fry recipe. Chop up the stems and leaves and toss it in!
Here’s a recipe you may like to try-
½ cup raw cashews
¼ cup white wine vinegar
¼ cup sugar
¼ cup soy sauce
1 T. minced ginger
pinch of red pepper flakes
1 ½ pounds of bok choi
¼ cup peanut oil
Toast cashews in a dry skillet, tossing frequently until lightly brown and fragrant. Combine cashews, vinegar, sugar, spices and 2 T water in a blender and blend. Set aside.
Wash Bok choi well, separating stalks. Remove leaves from stalks. Cut stalks into 1 inch pieces and roughly chop leaves. Heat peanut oil in a large skillet over high heat until hot, but not smoking. Add bok choi stems and cook, stirring often until crisp-tender, 2-3 minutes. Add the leaves and cook until they wilt and turn bright green, another minute or so. Remove to a platter and cover with cashew sauce or serve on the side.
½ cup chopped onion
1 T. chopped garlic scapes
2 tsp. butter
1 bunch spinach, torn
1/8 tsp. pepper
6 flour tortillas
¾ cup salsa, divided
2 cups shredded cheese
Saute onion and garlic in butter until tender. Add the spinach and pepper, cook for 4-5 minutes until wilted and heated through. Place about 3 T. on each tortilla. Top with 1 Tablespoon salsa and 2 tablespoons of cheese. Place seam side down in 9X13 pan lined with parchment paper or greased well. Top with remaining salsa and cheese. Bake at 350 uncovered for 20-25 minutes until sauce is bubbly and cheese is melted.
Have a great week and happy eating!!
Jody, Mike, Claudia, Malcolm and Jonas