In your box

  • Beans
  • Broccoli or Cabbage
  • Cherry Tomatoes
  • Head Lettuce, “Encino” buttercrunch
  • Kale, “Scarlet”
  • Potatoes
  • Summer squash or Eggplant 
  • Sweet Onion
  • Tomatoes
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Farm News

Just wanted to remind everyone that our work day is coming up this Saturday, August 14th from 9am-noon. If you would like to get a little farm work under your belt this summer, we’d love to have you out! We’ll also have time to tour the farm and play some yard games, too. Please let me know if you are interested so we know how many work stations to set up. The work involved is nothing too strenuous, and so far the weather looks perfect. You can reach me at foxandfawnfarm@gmail.com.

This year hasn’t brought us many toads and frogs, largely due to the dry summer we’ve had. But we have had more than our fair share of crickets and grasshoppers.  They don’t damage anything in the field, thankfully, but it’s tricky to walk through tall grass without stepping on any! We have a dozen or crickets that have made their way into our house, so even with the windows closed it still sounds like we’re outside. One adventurous cricket has even made it into my delivery van, and it serenades me every time I drive. Who needs podcasts when you can listen to a cricket hungry for love?

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This week’s box

Tomates are beginning to ripen rapidly, and we should be in peak tomato production over the next three weeks. This week brings our first heirloom tomatoes–the big, gnarly looking fruits with a variety of colors. These are more tricky to grow, harder to ship, and slower to ripen than the variety of hybrid tomatoes out there, but the taste makes it all worthwhile. We had a good crop of Cherokee Purple today, with some Brandywine, Italian Heirloom, and zebra-style purples coming in too.

It looks like we’re in for a great crop of tomatoes, and I expect to have extras available for sale over the next 3-4 weeks. If you are interested in purchasing surplus tomatoes (mostly meatier varieties) for freezing or canning, we offer 10 lb. boxes for $25. Please email me if you are interested and let me know when you’d like them delivered.  

This week’s box also features our first Potatoes of the year. These are still considered “new” potatoes, in that their skins haven’t really solidified. Some of the skin got flaked off while washing, but there’s no harm to the spuds themselves. Potatoes like to be kept at room temperature and in the dark, so a pantry closet works best. Most of what I dug this week are Red Norland, but we’ll also have the delicious Yukon Gold variety soon.

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Potatoes and Green Beans

from eatsomethingvegan.com

Ingredients:

  • 1 ½ lbs. potatoes
  • 1 ½ tbsp. olive oil
  • ½ tsp. salt
  • ⅓ tsp. pepper
  • ½ tbsp. taco seasoning
  • ½ tbsp. oregano

FOR GREEN BEANS

  • 1 lb. green beans
  • ½ tbsp. olive oil
  • 4 garlic cloves, minced
  • ¼ tsp. salt

Instructions

  1. Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.
  2. Transfer the potatoes to a large baking sheet and spread them out evenly so they don’t touch. Bake at 400 degrees Fahrenheit for 15 minutes.
  3. Meanwhile, add the green beans to the same mixing bowl (no need to wash it). Add the olive oil, garlic, and salt. Stir everything together.
  4. Remove the potatoes from the oven and add the green beans. Mix everything gently. Now return the baking sheet to the oven and bake for another 20-30 minutes, or until the beans and potatoes are cooked through. Serve.
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Coming up

Next week we are expecting cherry tomatoes, beans, red onion, carrots, head lettuce, chard, summer squash, basil and tomatoes. 

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