In Your Box:

• Beans
• Broccoli
• Cabbage 
• Cucumber
• Eggplant or kale
• Garlic, “Purple Glazer”
• Head lettuce
• Red “torpedo” onion
• Summer squash
• Tomatoes

Farm News

Planting for this farm season started way back in late February when I planted seeds for onions and leeks. Ever since then, I’ve had some quantity of seedling trays in the greenhouse that have needed attention and daily watering (anywhere from once to four times a day, depending on heat and humidity).  In May I have hundreds of trays of plants to take care of, but by late July there are just a couple dozen left. Regardless of the number, it requires that I’m on site to water as needed and aware of any pests or germination concerns that might arise.

This was the case right up until Saturday, when I emptied out the greenhouse and planted all of the lettuce, Asian greens, and basil that will be available in the fall. Everything you’ll be eating from our farm through mid-October is now in the fields and the greenhouse is delightfully empty.

It always takes a few days to adjust to not having to plan my life around the greenhouse. I’m plagued with the constant feeling that I’m forgetting something, when in fact the bulk of the farm work is now done for the year!

Not only is this responsibility off my shoulders until next February, but I’m freed up to take a much-needed vacation next week. As a reminder, there will be no delivery next week (August 15th and 17th) while we are in South Dakota. We will return for our tenth week of veggies on the 22nd and 24th. Thanks so much for your understanding, and enjoy a week off to get caught up on all the produce that’s been pushed to the back of your fridge!

This week’s box

This week brings our first offering of garlic, which is now cured and dried. Garlic in this state can remain usable and delicious until next spring, and it prefers to be kept in a cool, dry place while stored. This particular variety is called “Purple Glazer,” one of the smaller varieties we grow but with incredible coloring that puts all the grocery store offerings to shame!

This Saturday brings the 16th annual Minnesota Garlic Festival, so hopefully the bulb in your box gets you motivated to come out to Hutchinson for the day (if it seems like I push this festival a lot, you’re not wrong–I’m on the planning committee!). For all the details, check out www.MNGarlicFest.com

Tomatoes are finally starting to ripen, so we have just a taste of those this week with many more to come. Our plants are enormous, healthy, and vigorous so I’m not worried about their harvest overall–it will just be later than expected. Eggplant are coming along nicely, and we have one for most boxes this week. I don’t grow a ton of eggplant, so you’ll receive it sporadically until our first frost.

Ratatouille

• 1 onion, sliced thin
• 2 garlic cloves, minced
• 5 tablespoons olive oil
• a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
• 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
• 1 red bell pepper, chopped
• 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground coriander
• 1/4 teaspoon fennel seeds
• 3/4 teaspoon salt
• 1/2 cup shredded fresh basil 

Directions

1. In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 TB oil and heat it over moderately high heat until it is hot but not smoking.
2. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well.

The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Coming up

Next week will find us on vacation, but the following week’s box should have summer squash, sweet onion, head lettuce, cabbage, broccoli, beans, tomatoes, carrots, kale and cucumbers.

Recommended Recipes:

Zucchini Cake:: https://foxandfawnfarm.com/2013/08/22/double-chocolate-zucchini-cake/

Middle Eastern Tomato Salad: https://foxandfawnfarm.com/2017/08/09/middle-eastern-tomato-salad/