Welcome to Threshing Table Farm’s 2014 Season!

October 22nd, 2014
Week 18 B  Final Week

       
       
       
       

                Surprise!! Garden Clean out.. 

Hello Dear Farm Members,

It’s always mixed feelings that accompany this newsletter. We have feelings of satisfaction for a season of hard work and good food. We have feelings of happiness as we look towards a winter with a change of pace and time for different activities. We have feelings of sadness as we see another season has gone, summer has passed on and we won’t have as frequent of communications with our members.  But we also have feelings of excitement as we look to 2015 and the farm seasons to come.

We are not listing the produce that is in your box this week because though some things are the same in each box- Salad greens, winter squash and potatoes, there are also several things that we are gleaning from the field that we don’t have enough for everyone so we’re just evening things out the best we can. So it’s a bit of a pot-luck box. A note on the potatoes- I’m sure you have plenty! So we’re sending some unwashed ones. These can be stored in a dark place until you’ve eaten up all the others. Unwashed potatoes will store for months. If you really don’t need any more potatoes, please share with someone who would like them. It was a really good potato year for us!
Enjoy!

Last week on packing night, our neighbors and farm members who have been great “Packers” each week were commenting on our hard work and long hours. They asked me what my favorite thing about farming was and it inspired me to share with you my top 10 reasons I love my job!

10.   Animals!  I LOVE the farm animals. I love the chickens clucking, the pigs scratching and the goats…. Being goats!  They offer comic relief and cuddles when it’s most needed.
9.    Soil.  I love the smell, the feel and the changes it goes through according to the time of the year, moisture and organic content. It’s humbling to know that everything we do depends on this dirt and our farming practices improve it each year.
8.  Greenhouse.  I love my greenhouse- especially in March! When the snow is outside, the inside smells like the earth and new life is everywhere!  It’s wonderful to soak up the sun’s rays while I work.
7.  Sunsets.  We have an amazing view of sunsets every night. We are almost always in the fields when the sun sets. Mike calls it his “pay off”.  It’s as if we live in the most beautiful piece of artwork that changes just for us every day.
6.  Sunrises.  See #7.
5.  Family Life. I love that my kids are being raised on a farm with all the experiences that go with it.  There are sacrifices that they make as do we, because of the farm. But we feel strongly that the skills, values and experiences they have enrich their lives as it does ours.
4.  My office. My office is the great outdoors. I love that going to work means going outside and experiencing nature- bugs, birds, rain and sunshine. It’s always changing and always beautiful.
3. Food! I love good food. I love fresh food and I love knowing how my food was raised. My pantry is packed with canned dilly beans and spaghetti sauce.  My freezers are packed with pork, chicken and frozen squash. I love that I am able to grow food, preserve food and eat food. I’m most excited that I can share our food with all of you!
2.  Seasons. I so enjoy living much of my life according to the seasons. My job is dictated by the weather and the seasons. I work hardest when the days are longest. I find rest while the earth rests. We are very connected to the rhythms of natures, the life cycles of plants and animals.
1.  Community! I LOVE community! Whether it’s our neighbors lending us a hand, our farm members who send us a note or the food pantry who receives our extras- we feel very connected with our community. Our community keeps growing as we meet other farmers, connect with more members and find ways to be involved.

Thank you for being members of our farm! Without you, I wouldn’t have this amazing top 10 list.  We hope that our farm and it’s food is a favorite for you too!

**If Mike were to have written this list, it would have been the same except somewhere in there he would have mentioned tractor driving. J

 

Sign up for a 2015 share at www.threshingtablefarm.org

 

Farm Classifieds…

 

Cortland and Honey Crisp Apples are here!!!
Please see the info at this link. If you would like to order some, please let us know. The sooner you can let us know- the better. Thanks!
Apples are$8.50 for a 7-7.5lb bag.

Stewing Hens
$8 each. These are whole hens, frozen. Makes amazing chicken soup or slow cooker chicken dinner. They are in my freezer now- so stop by and get some!

Mashed Potato Casserole

1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
6 ounces 1/3-less-fat cream cheese, softened (about 3/4 cup)
Cooking spray
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons herbs of your choice
1. Preheat oven to 350°.
2. Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Press potato mixture in batches through a ricer into a large bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
4. Spoon potato mixture into a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
5. Preheat broiler.
6. Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with chives.
Make-ahead tip: Assemble this dish a day ahead, and ake shortly before serving.

Bacon and Cheddar Mashed potatoes
2 1/2 pounds Yukon gold or baking potato, peeled and coarsely chopped
1/2 cup milk
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1/2 cup fat-free sour cream
1/2 teaspoon  black pepper
1/4 teaspoon salt
1/3 cup sliced green onions
2 bacon slices, cooked and finely chopped
Place potato in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain well; return potato to pan over medium-low heat. Add milk; mash potato mixture with a potato masher to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Remove from heat. Add cheese, and stir until cheese melts. Stir in sour cream, pepper, and salt. Top with green onions and bacon.

 

Squash and Greens Salad

1 1/2 pounds butternut squash, delicata squash, or sugar pumpkin—peeled, seeded, and cut into 1-inch pieces
5 tablespoons olive oil
kosher salt and black pepper
1/2 cup hazelnuts
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
6 cups mixed greens (about 4 1/2 ounces)
1/2 small red onion, thinly sliced
4 ounces blue cheese, crumbled (1 cup)

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 30 to 35 minutes. Let cool slightly.
  2. Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins (discard skins). Roughly chop.
  3. In a large bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the squash, hazelnuts, greens, and onion and toss to combine. Sprinkle with the blue cheese.

Until the soil warms again-
Jody, Mike, Claudia, Malcolm and Jonas Lenz

 

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www.landstewardshipproject.org