In your box:
- Head Lettuce
- Red onions
- Summer squash or extra cucumber
- Sweet Pepper
Over the weekend, the FBI conducted a raid on the private estate of Josh Borrell, who has spent the spring and summer working as an apprentice at Fox and Fawn Farm. The investigators conducted a lengthy search, which included entering Mr. Borrell’s private safe and looking through a large collection of Time Magazines which inexplicably featured Mr. Borrell on its cover. In the end, the FBI walked off with 20 boxes of tomatoes, including 11 boxes labeled as “Highly Tasty.” Some of the tomatoes in question were reportedly rated as being “Really Really Yummy.”
In all, Mr. Borrell seems to have been in possession of 20,000 tomatoes, all taken from Fox and Fawn Farm.
“This is all fake news,” said Borrell in a statement. “Everyone knows that I have a standing order that any tomato that ends up in my truck becomes my tomato. And some of those tomatoes were probably planted as evidence by the rogue FBI. But even still, those tomatoes are mine too.”
A spokesman for Fox and Fawn Farm, Farmer Red, was in shock at the scale of tomatoes Mr. Borrell had taken from the farm. “Really, he could have just asked me. We’ve got more tomatoes this year than I know what to do with.”
Mr. Borrell is now seeking a Special Master to go through the tomatoes in question, utilizing the popular “Finders Keepers” defense. The tomatoes in your box this week were not part of the raid and have been cleared by a grand jury for consumption by you.
In slightly more real news, we do want to set the date for our annual Fall Harvest Party: Saturday, September 24th. We’ll gather around 3pm for farm tours and yard games, and then celebrate with a potluck dinner starting at 5. Please bring a dish to pass, table settings, and a chair. We hope to see you here!
This week’s box
This week brings our only offering of grapes for the year. All of our grapes are similar to Concord grapes, and they do have seeds. The taste is incredible, though, so it’s definitely worth working around the seeds. The seeds are completely edible, despite their bitter taste, and are actually a great deal of health benefits.
We really do grow potatoes on our farm! I know I keep mentioning it as coming in our next box, but I still haven’t started digging any yet. Digging potatoes takes a long time, so it’s a little hard to fit them in while I’m spending so much time picking green beans and tomatoes. I’ll get to them soon, though!
Sauteed Beans and Carrots with Honey Glaze
- 1/2–1 pound green beans or sugar snap peas
- 2 medium carrots, peeled
- 2 tablespoons butter
- 1 tablespoon honey
- freshly ground black pepper
1. If using peas, remove the strings from both edges of the pea pods (start by gently pulling from the stem).
2. Cut each carrot into thirds. Slice each third, lengthwise, into quarters so that the slices are about the size and shape of the sugar snap peas.
3. Place the carrots in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. Drain the carrots in a colander.
4. Melt the butter in a large skillet over medium heat. Add the beans/peas; cook, stirring frequently, for 5 minutes. Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes. Add the honey and cook for 1 more minute, stirring constantly, until the beans and carrots are thoroughly glazed with the honey.
5. Remove the skillet from heat. Season generously with pepper.
Serves 3 to 4
Next week, we are expecting lettuce, red onions, potatoes, summer squash, cucumbers, basil, garlic, pepper, beans and tomatoes