In Your Box:
- Beans
- Broccolini
- Carrots
- Cherry tomatoes or eggplant
- Cucumber
- Head lettuce
- Scallions or sweet onions
- Summer Squash
- Tomato
Farm News
This week I’ve been busy harvesting all of our garlic from the field. We grow nearly 2,000 bulbs, and each one has to be pulled from the ground and spread in our greenhouse under fans to dry out and cure for storage. It’s a lot of wheelbarrow trips across the field and leads to a very strong odor from the greenhouse! The garlic will be drying out for a few weeks, but we’ll start offering that in the boxes as soon as it’s ready.
Just a reminder that we’re coming up on our family vacation. There will be no CSA delivery on August 13th and 15th as we enjoy some time away from the farm. We’ll be visiting friends and family in Michigan, where I grew up, and swimming in Lake Michigan every chance we get! Regular delivery will resume on the 20th and continue weekly into October.
This week’s box
This week’s produce shows the beginnings of a transition to more fruiting crops, ripened by the sun and the heat we’re finally receiving. Our tomatoes are slowly ramping up their production, with many more fruits still on the vine.
We have our first offering of cherry tomatoes, which are always a highlight. We grow red (“Jasper”) and orange (“Sungold”) cherry tomatoes, and neither of them is likely to stick around for long in your kitchen–if they even survive hungry snackers on your ride home! We didn’t have quite enough of these to go around yet, so some of you will receive eggplant in their place. We will have many more of both of these to come.
We have finally reached the end of our scallion bed. This is kind of a relief, since they were really bulking up! For the past six weeks these have all been harvested by our 7th-grader, Nathan. It’s been great to see him take this project on! After a quick demonstration the first week, all I had to do was tell him how many bunches I needed and send him out to the field. As our deerfly population has intensified, he’s taken to draping a canvas shopping bag over his head to keep the pests at bay. It’s not terribly effective in a strong wind, but it’s a great style choice!
As we finish off the scallions, sweet onions will be taking their place. Unlike storage onions, these only last for 3-4 weeks and should be kept in the fridge. The tops are edible, just as with scallions. These have a great, sweet flavor, so if you want to follow my grandpa’s habit of eating onion sandwiches for lunch, this is your best bet.
Finally, our cucumbers are really coming on nicely now. Cucumbers should be kept in the fridge and generally keep well for 7-10 days. Our new variety this year is “Silver Slicer,” a white/yellow offering. It’s a little surprising to see a pale cucumber, since most cucumbers turn this color when they are past ripe. But they are supposed to be this color, and we’ve been impressed with their taste and production.
Ensalada de Marcelo
From Asparagus to Zucchini, 3rded.
- 2 c. cooked rice, at room temperature
- 2 c. assorted diced early summer veggies (beans, peas, cauliflower, etc.), slightly steamed
- ¼ c. raisins
- ¼ c. chopped olives
- ½ c. cubed provolone or other cheese
- 3 or 4 hard-boiled eggs, chopped
- ½ lb. Summer sausage, diced (optional)
- olive oil
- salt and pepper
- salad greens
- Mix rice, veggies, raisins, olives, cheese, eggs, and sausage (if using). Dress with olive oil and salt and pepper to taste.
- Serve at room temperature on a bed of salad greens.
- Any or all of the listed ingredients can be included, or add your favorites (garlic scapes, chopped cabbage, onion, etc.).
Serves 4-6
Coming up
We are expecting broccolini, cabbage, beets, beans, summer squash, cucumbers, sweet onions, tomatoes, and cherry tomatoes.
Fox & Fawn Farm 