In Your Box:

  • Bok Choy
  • Broccolini
  • Carrots
  • Celery
  • Cherry tomatoes
  • Lettuce
  • Onion
  • Sweet pepper or eggplant
  • Tomatoes

Farm News

Even if the gardens are past the peak of their summer performance, we would love to have you out to the farm this fall! We will be celebrating the harvest season here on the farm on Saturday, October 4th from 3-6pm. We have a good crop of pumpkins, gourds, and winter squash that we’ll be picking from 3-5pm, followed by a potluck dinner. Join us for pumpkin picking, cider pressing, and a tour of the farm. We are located at 17250 County Road 122 / New Germany. RSVP if you plan to come so we know how many to expect: foxandfawnfarm@gmail.com. Hope to see you on the farm in a couple weeks!

This week’s box

In a farm year when most of our crops have done well, our only real duds this year are eggplant and sweet peppers. Our pepper plants are producing nicely and have a lot of fruits, but despite the heat they haven’t been ripening very well. Instead I’ve had to pick a lot of green peppers. While they aren’t quite as sweet, they do the job on sandwiches and in stir-fries. Our eggplant plants look amazing, tall and leafy with lots of flowers but not many fruits. Next year I plan to move them out of our high tunnel to the regular fields so they aren’t quite so warm, which will free up more room for peppers in their place. We have just a few eggplant ready to eat, so you’ll have either an eggplant or a pepper this week.

This is the final harvest of cherry tomatoes after a strong year. A lot of the fruits are starting to split, unfortunately. I’ve avoided these and double-checked, but some will still split in storage. Split cherry tomatoes should be kept in the fridge to avoid fruit flies and washed before eating, but they still taste just fine.

Our fall crop of broccolini is producing very nicely and seems to be loving this late surge of heat. Some of it has started to flower, but it is still fine to eat. Remember–you can eat the whole stem on these! We love the texture and flavor of broccolini and plan to plant even more next season.

Finally, this week we welcome celery to the boxes for the first time. Our celery has actual flavor and nutrition to it, unlike the watery stand-ins they sell in grocery stores. It might not be as kid-pleasing as what your family is used to, but it adds a great flavor to any soup and is a mainstay in our kitchen throughout the winter.

Roasted Carrots and Broccolini

INGREDIENTS

  • 1 lbs carrots
  • 1 lbs broccolini
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • sea salt salt
  • pepper

INSTRUCTIONS

  1. Preheat oven to 400 F.
  2. Wash carrots and broccolini well and dry with a kitchen towel.
  3. Cut thick carrots lengthwise and leave thin ones as is. Pieces should not be thicker than your thumb.
  4. In a small saucepan, melt butter and once melted, add minced garlic, sea salt, and pepper and mix until well combined.
  5. Place carrots in one layer on a baking sheet and brush with half the garlic butter. Then place in the oven for 10 minutes.
  6. In the meantime, cut any broccolini with thick stems in half lengthwise and then add to the remaining garlic butter and use your hands to work all the garlic butter into the broccolini.
  7. Remove the carrots from the oven and add the broccolini to it in one layer, then return into the oven for a further 25 minutes.

Coming up

We are expecting basil, tat soi, beets, broccoli, radishes, celeriac, head lettuce, tomatoes, and sweet pepper. 

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