Welcome to Threshing Table Farm’s 2014 Season!


July 10, 2014
Week 3 A

Broccoli Swiss Chard Arugula Summer Squash/Zucchini
Garlic Scape  Onions Thyme Curly Leaf Parsley
Beans Basil Radishes Lettuce

Hello Threshing Table Farm Members!

We are having an exciting week around here! Our St. Croix County fair is this weekend and the kids have been busy working on their projects. Each of the kids is showing a dairy calf and they each have other projects as well -sketching, legos, cookie baking and woodworking. It’s always a hectic week of balancing fair time and farm time, but it’s definitely one of the highlights of summer. If you’re going to be at the St. Croix County fair in Glenwood City, stop in the dairy barn by the Riverside 4-H club. Look for Gizmo, Jiggy and Goblin.

Mike and I were able to visit with several area farmers this past weekend. It’s always nice to “talk shop” with other farmers. It helps to know that many of the same things we are seeing in our fields, they are seeing in theirs as well. Everyone’s fields are a little behind where we’d like them to be, but are showing signs of catching up.

This is the last week of garlic scapes as the plants are done producing them. We should have garlic in another month.  We are thinning out our onions each week and it’s nice to see them size up a little bit more each week.  The lettuce is still holding! With these very cool temperatures, especially the nights, we have been able to hold good quality lettuce much longer than normal. Our summer squash and zucchini is not liking the cold and is finally starting to arrive. It looks like we may have turned a corner with those and hope to have more in the coming weeks. We are all waiting on cucumbers which are unseasonably late. We’ll keep waiting.

The celery leaves are from our celeriac plants. They are going to be harvested in the fall, but the leaves can be harvested all summer. They give a great celery flavor to any dish. I use them in potato salad as well as soups and hot dishes. Almost anytime you’d like to use celery- you can use celery leaves. I usually chop the leaves up into small pieces and discard the stems.

Oh my goodness! We have enjoyed watching the pigs this week! We expanded their pen area to include a tall, over-grown patch of burdock. They have had so much fun rutting in the new area. They have a dead tree to scratch their backs on and lots of fresh dirt they’ve tilled up. All of them seem to have dirt covered faces and smiles all the time. I don’t think they want to eat the burdock plants, but they will do away with them as they dig and trample them. I am happy to see them go!

Fun Farm Events!
We love having visitors to the farm and hope to connect more of you with the land your food is grown on. We are offering several events this summer. Here are a few to put on your calendar. 

Running Club
We had our first run of the running club last Thursday. Want to join us? Here’s the info!
A long-time member of Threshing Table Farm, Kate Harrold is starting a running club- running with anyone who would like to join her. Come to the farm at 10:30 Thursday mornings and join her for a 1 mile run. This is open to people of all ages and abilities! Her kids will be joining her and they’d love more kids to join. Come for a walk or a run.  If there is enough interest we can have a walking group and a running group.  This starts this Thursday- hope to see you here!

Movie Nights on the Farm
Outdoor Movie nights! Watch under the stars! 8pm. All are welcome. Bring chairs, blankets, snacks, beverages, bug spray- whatever makes you comfy.  Free!!  (If it’s raining, we will have to cancel.) August 1st -  The Sandlot – more details to come!

Art on the Farm!

Messes and Masterpieces, a family art studio in New Richmond is coming to the farm to offer a class on Monday July, 28th. You and your family (or you and a friend or you yourself) can make one of a kind cement mushrooms for your garden. Check out the link below.  There is limited space available so sign up soon!


Our friend Phil has raspberries available for picking. If you are interested in picking raspberries at his farm (located just outside of New Richmond) please give him a call at: 715-781-5861

Storage Tips
Broccoli- Great for raw salads, steamed or pureed for soup. Store in crisper drawer or in a plastic bag. Don’t toss the stem! Cut into small pieces and steam or shred the stem and add it raw to salads.

Radishes- The tops can be chopped up and used in salads as well. Separate the tops from the root and store separately. Radishes store very well in a dish of water in the refrigerator.

Garlic Scapes- Scapes are the early treat our garlic plants give us each summer. Cut them into tiny pieces and sauté or cook as you would garlic cloves. Great fresh garlic flavor!

Onions- Store in crisper. You may want to put them in a sealed jar or bag to contain the perfume.

beans- Store in Crisper drawer, plastic bag or forget storing them- eat them as fresh as possible!

Lettuce, Arugula, Swiss Chard, Celery Leaves, Parsley - Salad Spinner and then store in covered container.

Thyme- Hang in your kitchen. Use it fresh or dried. 

Potato Swiss Chard Soup

From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce
1 tbsp. oil
1 med. onion, chopped
2 ribs celery, chopped
1 garlic scape, minced
4 c. cubed red potatoes
1 med. carrot, chopped
1 bay leaf
5 c. veg. broth, chicken broth, or water
4 c. chopped Swiss Chard
1/4 c. chopped fresh parsley
1 tsp. fresh thyme, minced
1/2 tsp. dried dill
1/2 tsp. freshly ground black pepper
sea salt to taste
2 tbsp. sour cream

Heat oil in a soup pot, add onion, celery and garlic; saute until softened, about 5 minutes. Add potatoes, carrots, bay leaf, and stock. Bring to a boil, reduce heat and simmer about 30 minutes. Add Swiss chard, parsley, thyme and dill, and cook an additonal 10 minutes. Add black pepper. Remove from heat and puree in batches in a food processor or blender. If serving hot, return to soup pot and reheat for 5 minutes. If serving cold, cover and refrigerate for several hours or overnight. Serve with a dollop of sour cream. Four servings.    *Variation - substitute Kale for the Chard.

Garlic Green Beans

1lb fresh green beans, trimmed
¼ cup water
1 T. butter
1 garlic scape, chopped fine
salt and pepper to taste
¼ cup fresh parsley

Steam beans in water until tender, 6-8 minutes.
Drain and toss with scapes, butter and seasonings.


Curry Chicken Salad

3 c. shredded cooked chicken
1 small apple, cored and diced
celery leaves to taste
1 young onion, chopped
1 ¼ cup mayonnaise
1 T. curry powder
¼ cup slivered almonds
Salt and pepper to taste

Mix and serve on lettuce leaves.


Have a great week!

Jody, Mike, Claudia, Malcolm and Jonas

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