Welcome to Threshing Table Farm’s 2014 Season!
September 18, 2014
Greetings from the farm!
We are so grateful for the beautiful weather this week! It makes harvesting an absolute joy. We did experience 2 different frosts. The first one we were ready for and we picked, watered and covered what we could. The second one we were not prepared for. Mike keeps a close eye on the forecast and it was predicted to only get to 40 degrees. Mother nature fooled us. We lost a few more things which makes us sad but all good t hings must come to an end.
The beans took a big hit. We have one patch left to come into picking. It is definitely damaged, but we’ll see if it’s just the leaves or if the blossoms are damaged as well. Time will tell. The tomatoes were definitely damaged, but- thankfully we had a very weedy tomato patch! Those weeds covered some of the tomatoes, so we hope to be able to find a couple of tomatoes for each of you next week or maybe even the week after. We’ll see.
We are sad to report that our sweet corn may be a total loss. It was so wet and cold this spring that the seeds just wouldn’t germinate. When they finally did, there just weren’t enough hot summer days to get it to grow and mature at the rate it needed. The cobs are starting to mature, but very slowly as the temperatures are again quite cool. And the pesky corn borers are finding their way into the cobs as well. We’ll look again next week, but this might be the year without corn. L
What’s left to come? We have lots of beautiful broccoli still heading our way! We’ll also have A LOT of winter squash, potatoes, cabbage, onions and carrots. Our last 6 weeks will have a lot of wonderful storage veggies in them to keep those stews, soups and ovens filled with wonderful flavors and aromas. We also have lettuce and spinach planted for fall- but again, it’s been so chilly, that they are being very slow at sizing up. We’re looking forward to that happening and hopefully getting those into future boxes.
We’re excited to finally be sending the garlic! For as wonderful as it is, it seems like it should be much bigger and more of a show off. But- good things come in small packages- so enjoy!
Annual Potluck! September 27th, noon-3pm
Come and enjoy a wonderful afternoon on the farm with wonderful people! (Our Farm members!) Bring a dish to pass, plates, utensils and lawn chairs. We’ll have hay rides, farm tours, and a few other surprises. We’ll be selling our Maple Syrup (finally!) then too! First chance to those attending the potluck! We will be having a pick your own potato opportunity. We’ll dig the rows, you and your family can pick up all the potatoes you would like for winter storage. Absolutely free, take as many as you would like! We’ll also have totes set around for extra potatoes going to the food pantry. That way if you’re family enjoys picking more potatoes than you can use, they’ll still go to a good home.
Phil’s fall raspberries are here and he is open for u-pick. Please call him at: 715-781-5861.
His farm is located on Wall Street, near the air port of New Richmond.
(I was there the other night picking- the berries are absolutely beautiful!! And plentiful!! The berries are not bothered by the frost- so if you want berries, now is the time!!)
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. E-mail me your order and send me a check,
Threshing Table Farm
2249 150th St.
Star Prairie, WI 54026
We again have apples this week. $8 a bag and beautiful!!! Delicious!!! Please pre-order by 4:00 Wednesday to ensure delivery tomorrow. We will likely have extras available on the farm if you miss the 4:00 deadline.
And…. WILD RICE!!
Members Julie and Aaron Long have fresh harvested Wild Rice for sale. Please contact them if you are interested. Here is their info:
Wisconsin Wild Rice!
This year's wild rice is harvested and ready for sale! We have beautiful long grain wild rice for $12 per pound or $10 for 2 or more pounds. Please call Julie at (715)566-0694 or Aaron at (715)296-0230 if you interested in placing an order. We live in New Richmond and would be happy to set up a convenient place and time for pick-up.
I have a quarter cow from Farm Sweet Farm for sale. I am selling the cuts individually. If you are interested in ground beef, roasts, steaks, etc. please let me know and I’ll send you the list of what is available. You may purchase as much or as little as you would like. It’s a great way to try their meat or stock your freezer.
Onions- We’ve been drying them in the greenhouse, they should store well in a dry place. If you notice them starting to green up on the stem, move them to the refrigerator.
Celeriac- Store the tops in a plastic bag in the refrigerator. Store the root in the crisper drawer.
Carrots-. Keep the carrots in a plastic bag in the refrigerator. (We’re partial to a recycled bread bag.)
Summer Squash/Zucchini/Patty Pan – Crisper Drawer
Eggplant- They keep showing up in boxes here and there… Keep in the refrigerator but should be used sooner than later in the week and it will get bitter the longer it has been off the plant.
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.
Carnival /Kubocha Squash/Garlic- On your counter, or in another dry place.
Peppers- In the crisper drawer
Sage- Plastic bag in the refrigerator
Kale- Covered Container
Leeks- Crisper drawer
Squash – Sage Soup
4 T. bacon fat
1 yellow onion, diced
4 cloves garlic, smashed
6 minced sage leaves
2 pinches salt
pepper to taste
2 cups chicken broth
2 T. coconut milk (or regular milk)
Juice of 1orange
2 T. water
Preheat oven to 400 degrees. Peel, seed and chop squash. Roast in 1 T. bacon grease 40 minutes.
Saute onions in remaining bacon grease. Add garlic, sage, salt and pepper. Cook 2 minutes. Add broth, milk and water. Add squash and orange juice. Turn off heat. Blend soup until smooth with an immersion blender. Serve.
1 summer squash or zucchini, shredded and drained
2 large carrots, shredded
¼ tsp. rosemary
2 sage leaves, minced
½ tsp. salt
12 eggs, beaten
Preheat oven to 375. Grease 9X13 baking dish.
Mix all ingredients. Pour in prepared baking dish. Bake 45 minutes
Apple Celery Root Hash
2 T. coconut oil or butter
½ small onion
¼ c. apple cider (or water)
2 apples, peeled and chunked
1lb celery root, peeled and chopped into 1 inch cubes
1 T. minced Sage
Salt and pepper to taste.
Saute onions 2-3 minutes. Deglaze pan with cider. Add apple, celery root and sage. Cook 12-15 minutes until tender. Season with salt and pepper and serve.
Apple Celery Root Salad
1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges
2 apples, peeled, quartered, and cored
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup whole milk
2 tablespoons fresh lemon juice
1/3 cup toasted walnuts, roughly chopped
3 tablespoons chopped fresh parsley
Shred celery root and apples, then transfer to a large bowl. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture. Add walnuts and parsley and toss to combine. Serve at room temperature.
Have a great week!
Jody, Mike, Claudia, Malcolm and Jonas