In your box:

–Beans

–Beets

–Cucumber

–Garlic, “Deerfield Purple”

–Ground cherries or cherry tomatoes

–Head lettuce

–Summer Squash

–Sweet onion

–Sweet peppers

–Tomatoes

Thanks so much to the great members who made it out to the farm open house on Saturday! We had a nice group of folks who explored the farm, spent a lot of time with our new kitty, and helped bring in our crop of storage onions. We do still have one more big gathering if you’d like to visit the farm this year—Sunday, September 29th from 3-7pm. More details to follow.

PLEASE remember to return your boxes each week. Our stack is getting perilously low with several weeks still to come, so please look around your house if you have any extras and remember to bring them back weekly. Thanks!

As many of you know, I have been serving for the past few years as a chief economic advisor to President Trump. It might seem hard to believe that I find time for this important work in the middle of farm season, but I’m simply an amazing person. I’ve been trying to explain the prospects for recession and the relative uncertainty of the dreaded Inverted Yield Curve to our dear President. I likened the intricacies of the inverted yield curve to our present tomato harvest at Fox and Fawn Farm. Right now there are lots of tomatoes. Next week there will still be lots of tomatoes. But after that there will not be as many tomatoes. The tomato yield curve will be in recession. Unfortunately the president claimed to be unfamiliar with “tomatoes” and my analogy fell on deaf ears.

Our crop of Sweet Peppers has no inversion in its yield curve—this year’s crop is probably the best I’ve ever grown, and the plants are all quite full of delicious and colorful peppers right now. I’m giving out extra this week to help lighten the load on the plants. I recommend trying out a stuffed pepper recipe to help use them up. You can also freeze peppers—just chop them up fine, remove the seeds and innards, and dump the skins into a plastic bag to store through the winter.

This week we introduce Ground Cherries for the first time all year. Ground cherries ripen over a few weeks and come in sporadically, so if you receive cherry tomatoes this week we’ll try to get you a container of ground cherries yet in September. Ground cherries are close relatives of tomatoes and tomatillos, growing on a low viny plant that flowers constantly and produces hundreds of these little fruits. The husk is not edible, so once you’ve peeled it off you can enjoy them raw or cooked into a dessert. The raw taste is like a mixture of pineapple and cherry tomato, and they’re a favorite with our boys. They are also very tasty cooked into a coffee cake—if you don’t eat them up first!

Finally, we have our first Garlic of the season. Our garlic was very late to come up in the spring, and thus it had a shorted growing season and didn’t achieve a very good size. Some sized up well, thankfully, so we’ll still have a few weeks of bulbs to give. This week’s variety is a hardneck called “Deerfield Purple,” which has thrived in the Pacific northwest after coming over from Russia and is catching on as a reliable crop in the midwest. All of our garlic has been dried and cured and will keep well for up to a year. Garlic likes to be stored in a mild, dry place—kitchen counters work perfectly well.

Expected next week: Potatoes (for real this time!), head lettuce, cucumbers, summer squash, red onion, sweet pepper, beans, tomatoes, parsley, ground cherries.

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