Welcome to Threshing Table Farm’s 2014 Season!
July 31, 2014
Week 6 A
|Cucumbers||Summer Squash||Napa Cabbage||Potatoes|
|Zucchinni||Tomatoes||Basil||Patty Pan squash|
Hello Threshing Table Farm Members!
The boxes look a bit different this week. We are thrilled to see the cucumbers zucchini and summer squash in numbers! It’s been such a long wait, as the plants have been behind. It’s generally been a theme this summer in the garden. So it’s odd to us that the tomaotoes are early. But we’ll take them! There are a few early tomatoes, so each of you is getting just a taste of things to come. Many of them appear to have been caught in the hail storm we had early on. They were damaged while in their green state and as they ripened, they maintained scarring. As the season goes on and more tomatoes ripen, we hope to see cleaner tomatoes. Raising tomatoes outside in the elements can make for more interesting looking tomatoes- but the taste is worth it!
We have fallen a bit behind on the weeding (or the weeds just raced ahead?) so we are spending every spare moment weeding and weeding. August generally allows for a more relaxed weeding schedule. So we feel like this is the last really big weeding push. If you like to weed, come on out! We love to have people volunteer and we could use the help. Send an e-mail or give us a call so we know you’re coming.
Fun Farm Events!
10:30 Thursday Mornings
Movie Nights on the Farm – This Friday!
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
Art on the Farm!
Mushroom making was a great time! Thanks to Messes and Masterpieces for using our farm as a classroom. It’s been fun to see the creations. J
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. 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. So you could get an order filled this week or next. E-mail me your order and send me a check,
Threshing Table Farm
2249 150th St.
Star Prairie, WI 54026
Onions- Store in crisper. You may want to put them in a sealed jar or bag to contain the perfume.
Beets and Radishes- Top them, storing the tops separately. The roots can be stored in a plastic bag or a bowl of water (radishes) in the fridge. Store the tops as you would any greens.
Lettuce, Arugula- Salad Spinner and then store in covered container.
Basil and Cilantro- Place in a glass of water. Basil will do better on the counter and cilantro can be put in the fridge.
Cabbage- Crisper drawer.
Cucumbers/Summer Squash/Zucchini/Patty Pan – Crisper Drawer
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.
Cilantro-Lime chicken and Zucchini
4 bone-in, skin-on, chicken thighs
1 large lime
2 Tbsp. chopped fresh cilantro
1 Tbsp. ground coriander
1 tsp. ground cumin
2 tsp. sea salt
1/2 tsp. freshly ground black pepper
3 Tbsp. extra virgin olive oil
Zucchini-as many as you want
Preheat oven to 375. In a small bowl, combine the coriander and cumin, sea salt, and pepper. Coat the chicken with the oil and season both sides with the spice mixture.
Pan-fry the chicken on medium-high heat for 5 minutes on each side. Transfer to oven, and bake for 32 minutes. Small thighs may take only 30 minutes.
Remove from the oven when done, and garnish with fresh-squeezed lime juice and chopped cilantro.
*Zucchini makes a great addition to this dish – Cut them in half lengthwise, season with olive oil and pepper, and put in the oven with the chicken when there are 16 minutes left. Remove them from the oven and return them to the messy pan you fried the chicken in. Give them a quick sizzle, just a couple of minutes in the hot pan will do! Drizzle the zucchini with the lime juice and cilantro.
Napa Cabbage and Tomatoes
1 head of Napa cabbage, chop of the bottom end and then chop roughly into 1-inch chunks
2 large tomatoes, diced
1 bell pepper, diced
3 Tablespoons chicken broth (optional)
salt and pepper to taste
coconut oil to cook with
Add 2 tablespoons of coconut oil to a large pot (one big enough to fit the entire cabbage).
Add in the cabbage, tomatoes, and bell pepper, and cook on a medium-high heat. The cabbage will release a lot of water and will decrease in size.
Add in the chicken broth after 10 minutes (optional).
Cook for around 20 minutes until the cabbage is very soft and some of the water has evaporated.
Add in salt and pepper to taste.
Drain and serve.
Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.
Summer Squash Saute
1 tablespoon olive oil
4 cups baby pattypan squash, summer squash and zucchini, chunked
½ cup sliced onion
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons crumbled reduced-fat feta cheese
2 tablespoons finely chopped fresh basil
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and onion to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
Have a great week!
Jody, Mike, Claudia, Malcolm and Jonas