Welcome to Threshing Table Farm’s 2015 Season!
Week 18 B
October 15th, 2015
What’s in this week’s box??
**Surprise, Surprise, Surprise! Once again, we’re cleaning out the fields and finding lots of different goodies.
Everyone will have: And then there will be a few surprises. Enjoy!
Mike and I have been finding a few moments to reflect on this past season. We’ve accomplished a lot and it’s good to take time to review. We often are running so hard and fast, dealing with day to day to do lists and problem solving, it can all speed by so quickly! Being a CSA member, you are the reason we accomplished what we did. Than you!!!
Here’s the list we came up with – though it’s certainly not all inclusive!
*We’ve fed over 100 families each week of the 2015 season
* Donated over 800 pounds of food to the Food Pantry
* Planted over 10,000 carrot seeds (3 times!)
*Successfully harvested 3,000 carrots!?!
*Transplanted over 5,000 plants
*Experienced over 180 amazing sunsets (and sunrises!)
* Caught 3 falling stars
* Partied with 300 people in our pack shed
* Picked, washed and hauled over 8 tons of potatoes- Thank goodness for the new barrel washer!
* Packed over 1,440 CSA boxes
*Poured 30 yards of concrete
* Raised 3 awesome kids
* Weeded 5 miles of vegetable rows
*Loved 12 pigs
*Gave 27 farm tours
*Planted 2,000 garlic cloves for the 2016 crop
* Swept 42 pounds of top soil out of my house
* Met numerous new friends!
We’re not done yet! As we look towards next year we are planning for our new hoop house, a fully functioning new pack shed, attending the Midwest CSA conference in December and choosing some new things from the seed catalogs that will soon be filling our mailbox.
Thank you for being a part of it all! Please sign up for 2016 at www.threshingtablefarm.org
If you’d still like to stock up on some great food for the winter, please take advantage of the below opportunities before they’re gone!
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!
(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
Earth Song Orchard Apples
Cortland and Spartan apples are available, $10 a bag. These are raised with all organic methods and delicious!! Bags weigh between 7 and 8 pounds.
Cortland’s are my favorite eating and applesauce apple. Here’s what Roger has to say about the Spartan’s:
These Spartans are in the McIntosh family of apples being a cross between McIntosh and and unknown pollenizer (they used to think it was Newtown Pippin, but genetic tests ruled that out). They are a medium sized apple with a very deep red color with a very white interior. They are wonderfully aromatic, tasty and sweet, and keep well. Plus, are worm-free and really good looking.
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!
Quarts of Mike’s Maple Syrup are $15 each.
Butternut Squash and Beef Stew
1lb. beef cubes for stewing;
1 butternut squash (or any squash will work), peeled, de-seeded and diced;
1 medium onion, diced;
1 celery root, peeled and diced
3 garlic cloves, minced;
4 carrots, diced;
6 oz. mushrooms, sliced (optional)
1 small bunch kale, chard or spinach, chopped
1 cup chicken or beef stock
14 oz. diced tomatoes;
1 tbsp. chili powder;
1 tsp. paprika;
1 tsp. dried oregano;
Sea salt and freshly ground black pepper;
1. Warm up a skillet over a medium-high heat.
2. Brown the beef cubes in the skillet for about 1 minute per side.
3. Transfer the meat to a slow cooker.
4. Add all the remaining ingredients, except for the greens and the mushrooms, to the slow cooker.
5. Give everything a good stir, set the slow cooker to low and cook for 6 hours.
6. Add in the mushrooms and greens 30 minutes before the stew is done.
Broccoli and Cauliflower Salad
For the Dressing:
1/2 cup of olive oil
1/2 cup of real mayonnaise
1/4 cup of granulated sugar
2 tablespoons of apple cider vinegar
1 tablespoon yellow mustard
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
For the Salad:
1 head of fresh cauliflower, trimmed to bite sized pieces
1 head of fresh broccoli, trimmed to bite sized pieces
½ celery root, peeled and diced
1 small red onion, halved lengthwise and cut into thin strips
1 small bell pepper, halved lengthwise and cut into thin strips
Whisk the dressing ingredients together in a large storage bowl. Add the vegetables and gently fold dressing into them. Taste and adjust seasonings. Refrigerate several hours or preferably overnight.
Gluten Free Squash cake
- 1 tablespoon unsalted butter, soft, for the pan
- 2 cups almond meal/flour
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 cup unsweetened squash puree (kabocha preferred, but any will do)
- 4 tablespoons unsalted butter, melted and slightly cooled
- ½ cup honey
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Butter a 9-inch glass pie plate with 1 tablespoon butter.
- In a small bowl, whisk together the almond flour, salt, baking soda and spices.
- In a medium bowl, whisk together the squash puree, butter, honey, eggs and vanilla.
- Slowly add the dry ingredients into the liquid ingredients and whisk until well blended. Pour the batter into the prepared pan, smoothing out the top with a spatula.
- Bake 30 minutes. Carefully tent the edges of the cake with strips of foil to prevent them from getting too dark, and continue to bake 20 more minutes, or until a toothpick inserted in the center comes out clean.
Have a wonderful winter, enjoy the storage goods and happy eating!
Gratefully, your farmers-
Jody, Mike, Claudia, Malcolm and Jonas Lenz