Welcome to Threshing Table Farm’s 2015 Season!
Week 16 B
October 1st, 2015
What’s in this week’s box??
*Food for the greater community
|Dill||Sage||Buttercup Squash||Brussel’s Sprouts|
Only two more weeks!
The farm chores are changing again. We’ve been untying the dead tomato plants and will soon be pulling stakes. The last of the winter squash is being harvested and we are attempting to work around the rain to get the potatoes out of the ground. This has been a lot harder than usual at this time of the year. Our batch of baby chicks that are now a month old have moved into the smaller side of our permanent coop. We had some great straw donated to us by members and they love that for bedding!
In order to make room in the coop for the new flock, I will be having my oldest hens butchered the last week of October. These birds will not make a good fried chicken dinner as their meat is old and tough. However, they make AMAZING chicken soup, chicken broth and slow cooker chicken meals. Stewing hens as they are known, are preferred for these dishes. The birds are 2-4 pounds each and cost $8 per bird. They are being processed at Koenig’s processing in Clear Lake on Thursday, October 29th. Then they will be in my freezer. If you would like to purchase some of the stewing hens, please let me know. If you would like directions as to how to make your own chicken soup or broth from these birds, I am happy to share some recipes. I always keep some on hand for broth and soups. It’s the only way we do chicken soup around here- its’ so good and nourishing!
We’re really excited to have Cauliflower this week! Cauliflower has always been a difficult, hit or miss kind of crop. So far, it looks really good. Yeah!! Cauliflower keeps its white color by staying out of the sun. It grows with leaves wrapped around it, but as the heads start to size up, the leaves spread open. We’ve gone out and walked the fields almost daily, rubber banding the leaves over the cauliflower heads in an effort to keep them white. If you see a creamy or more yellow colored hue to your cauliflower, that means we were not successful with the banding. It will still taste good, so no worries there. Cauliflower also bruises easily, much like an apple. We harvest the heads with plenty of leaves on them. These leaves act as a cushion, helping to protect the cauliflower from bruising. We do our best, but again, you may see some bruising- brownish spots. Like an apple- some of us choose to eat that part, some of us cut them off. It’s up to you.
Our mama hen and baby chick are doing very well- Mama keeps the cats on their toes! Earlier in the week I watched the mama hen walk on to the back of our brown goat, Cheyenne while Cheyenne was napping in the driveway. She scratched Cheyenne’s back for well over a minute and Cheyenne loved it. Funny- neither goat lets me scratch their back! J
I’ve been stocking my pantry with potatoes, onions and squash this week. I hope you are able to do the same with some of your extras. Stored at cool temperatures, like in a basement, they will keep well into the new year. Check often to pull out any items that are showing signs of decay. This keeps it from spreading to others. Below are additional options you may be interested in.
Red Clover Herbal Share
- See the card in your box for the details! Order soon…
- There are several great cold remedy items in the share. Like it or not, that season is soon going to be upon us and it’s wonderful to have some natural options for warding those colds off or helping to get us through them. I’m really excited about the throat spray with propolis. Propolis comes from bee hives, and it’s an amazing, healing substance the bees make to keep the hive dry and healthy.
(Please contact Aaron and Julie directly.)
2015 Long-Grained Wisconsin Wild Rice
$12.00/lb or $10.00/lb when you order 3 or more pounds.
Enjoy the fruits of all of our hard labor in the rice beds of Long Lake in Siren, Wisconsin. Those of you familiar with Wisconsin's wild rice may recognize this water as producing as fine of quality rice that is available here in our state. It is thick and long grained. The rice has been hand processed locally to be fast cooking and not over parched to preserve freshness and flavor. The price for this rice is quite modest and can sell for as much as $16.00 a pound due to the quality of the product. I want to stress that this is 100% wild, and not cultivated like the rice that is mostly available from the local stores. So get some for yourself and perhaps some for a Christmas gift for your friends and family. Call Aaron at (715) 296-0230 to place an order. We offer local pick up, can ship, or can even deliver within a reasonable distance. If you receive a produce share from Threshing Table Farm, we can send your order along with your weekly share delivery once payment is received.
Thanks much and enjoy, Aaron and Julie Long
If you are interested in Phil’s raspberries, $4 a pint- we can send them with your share. Please let us know how many you would like and where your pick up site is. Please send us a check or leave payment at the farm in the cookie jar. Checks can be made out to Phil McConville and send them to:
Threshing Table Farm
2249 150th St.
Star Prairie, WI 54026
We will fill the orders as they and the berries come in.
Our farm friends Roger and Mary Kay are back again this year with apples!
Honey Crisp and Sweet 16 apples are available, $10 a bag. Honey Crisp are VERY limited. First come, first serve. These are raised with all organic methods and delicious!! Bags weigh between 7 and 8 pounds.
Please send payments to us at the farm (made out to EarthSong Orchard) and we’ll be sure to send apples with your share. Please order by 4pm on Wednesday (today!) so that we can get your order together. Thanks!
Now that winter squash is coming in and winter breakfasts of warm oatmeal are coming closer, it may be time to stock up on Maple Syrup.
Quarts of Mike’s Maple Syrup are $15 each.
In your Box:
*Food for the greater community!
We are first a CSA. Our community starts with all of you. We are grateful for your support and commitment to us! Your financial support allows us to be farmers, own our farm and grow this food. Thank you!! We continually look to see how our farm can have more impact on the community around us. Because of the foundation you have helped us build, we have been able to plan for, grow and sell produce to our extended community through 2 area farmer’s markets, Table 65, Hudson Hospital and Hill Murray School. We also donate produce each week of the growing season to the 5 loaves Food Pantry in New Richmond and to special events such as St. Mary’s School’s annual produce sale.
Thanks to all of you, we are in a better position to help others in our community and offer access to healthy food to a larger population of people.
Onion: Store in a dry place.
Peppers: Crisper drawer. You can also chop peppers and freeze them. No need to blanch. I like to freeze mine in glass canning jars to keep everything else in the freezer from smelling like peppers.
Potatoes: Store in a dark, dry place. Cooler is better.
Dill: Make a fresh bowl of dilly potato salad, add it to egg salad or use it to pickle your Brussel’s sprouts! You may also want to hang the dill upside down and let it dry. Use it dry in any recipe calling for fresh dill.
Oregano: In a plastic bag in the fridge, or in a glass of water on the counter. You can also chop your parsley (or almost any herb for that matter) and put it in the freezer. When cooking, you can grab the amount you want and return the rest to the freezer. How easy is that?
Kale: Crisper drawer or plastic bag in refrigerator.
Winter Squash: Store and bake like any winter squash. Your kitchen counter will work fine for storage if you are going to eat it in the next few weeks.
Cabbage: A good storage cabbage. Store in Crisper drawer or plastic bag in refrigerator for many weeks if needed.
Celery Root: remove tops from Celery Root. Store tops like most any green. Store roots in crisper drawer or open plastic bag in the refrigerator. Use the tops in place of celery, a great addition to salads, soups, etc. The root can be used in place of celery in recipes too!
Cauliflower: Place in plastic bag in the refrigerator until you can use it.
Cauliflower Salad (A lot like potato salad)
- 1 head of cauliflower, chopped
- 1 Tbsp vinegar
- ½ cup chopped red onion
- ½ cup chopped or grated celery root
- ½ cup chopped pepper
- ¼ cup onion, chopped
- 2 baby dill pickles, chopped
- 2 hard-boiled eggs, peeled and chopped
- 1 Tbsp mustard
- ½-1 cup mayo
- 1 tsp salt
- ½ tsp pepper
- Cook cauliflower until slightly tender and cool.
- Mix cauliflower with the rest of ingredients.
- Refrigerate until serving.
- Before setting it on the table, top with paprika
Butternut Squash and Kale Salad
This delicious vegetable dish is good eating at its best. It's both flavorful and packed with nutrition. Excellent as a leftover (it keeps refrigerated for up to 3 days), you can even make it a main course by tossing it with cooked chicken, chickpeas, black beans or diced baked tofu.
- 1 large bunch kale , tough stems and ribs stripped out, leaves sliced
- 1 cup low-sodium vegetable broth, cider or water, divided
- 1 butternut squash (about 2 pounds) , peeled, seeded and cut into 1/2-inch cubes
- 1 red onion , sliced
- 4 pitted dates , very finely chopped
- 2 tablespoons sherry vinegar
Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.
Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. Cool, toss with kale and butternut and serve room temperature or chilled.
Butternut Squash and Chocolate Chip Cookies (Gluten Free)
- ½ cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1½ cups mashed, cooked butternut squash, or any winter squash you have on hand.
- 2½ cups oat flour (or brown rice flour)
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground allspice
- 2½ teaspoons baking powder
1 cup chopped pecans or walnuts
1 cup dark chocolate chips
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in walnuts and chocolate chips. Spoon onto two cookie sheets spacing cookies 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
Have a great week and happy eating!!
Jody, Mike, Claudia, Malcolm and Jonas