In Your Box:
- Beans
- Broccolini
- Cabbage
- Cherry tomatoes
- Garlic, “Music”
- Head lettuce
- Sweet onion
- Summer squash
- Tomatoes
Farm News
Thanks so much for your understanding and support last week, as we took a week off of the rigors of farm work for a family vacation. We enjoyed three days in Maplewood State Park, near Fergus Falls, before crossing into North Dakota to stay at the truly beautiful Fort Ransom State Park. We had great weather and an excellent time of playing games, hiking, and not pulling weeds!
Back on the farm, the fields were still in good shape when we returned. I installed irrigation systems with timers and schedules a couple years ago, so I was able to keep the crops well watered even while out of state. I’m a pathetically slow adapter of new technology, but the ability to be on vacation and not worry about drought was a huge blessing.
Since our return, I’ve been busy catching up on weeds, culling the zucchini that got too big while we were gone, and settling back into the routines of farming. We also made time for our annual trip to the Minnesota Garlic Festival last weekend, where we successfully enjoyed (?) the browned garlic-flavored ice cream sundaes. I’m brave enough to try it every 5 years, and that’s about enough for me.
This week’s box
This week brings our second harvest of spring cabbage. We have a few of the green pointed heads still in good shape, but most of what we’re picking this week are a miniature red cabbage that grows nicely for us without taking up too much room in our boxes or in your fridge.
This week brings our first offering of garlic. The variety is “Music,” named for a Canadian farmer named Al Music who popularized it in North America after bringing it over from Italy. Music is known for its large cloves and is great for roasting. And, perhaps, as an ice cream flavoring….
“A watched pot never boils” in the kitchen, but on the farm everyone always says, “Tomatoes never ripen until you go away on vacation and then when you come back they will finally be ripe.” At least, that’s a common expression on our family’s farm. Regardless, tomatoes are finally coming in nicely! We have a good blend of slicers, heirlooms, grape, and cherry tomatoes that are in good shape and nearing their peak production over the next couple weeks. Please be careful when transporting your box–try to keep it upright and avoid jostling as best you can until the fragile tomatoes get home.
As we move toward the peak of tomato season in the next couple weeks, I do expect to have a surplus available for freezing and canning. If you are interested in purchasing extras, I offer 10 lb boxes of meaty tomatoes for $30. Just send me an email if you are interested and I’ll let you know as soon as they are available.
Fresh Green Bean Casserole
from Delish.com
Ingredients:
- 1 pound green beans, trimmed
- 1/2 TB olive oil
- 3 cloves garlic, finely chopped
- 1 cup fresh bread crumbs, made from 5 slices country bread
- 1 tablespoon butter, melted
- salt and ground black pepper to taste
Directions:
- Heat oven to 400 degrees F.
- Fill a large bowl halfway with ice water, and set aside. Bring a large stockpot with water to a boil. Add the green beans and cook until tender — about 5 minutes. Immediately transfer beans to the ice water to cool. Strain and blot dry. Heat the olive oil in a medium skillet over medium heat. Add the garlic, and cook until soft. Remove from heat, toss in the bread crumbs, butter, salt, pepper, and the blanched beans. Transfer to a 6-cup baking dish.
- Bake until the beans are tender and the bread crumbs are golden — 18 to 20 minutes. Serve hot, warm, or at room temperature.
Coming up
Next week, we are expecting sweet onions, basil, head lettuce, broccolini, summer squash, beans, tomatoes, cherry tomatoes and beets.
Recommended Recipes
Red Lentil Coconut Curry: https://foxandfawnfarm.com/2015/07/13/red-lentil-coconut-curry/
Double Chocolate Zucchini Cake: https://foxandfawnfarm.com/2013/08/22/double-chocolate-zucchini-cake/
Fox & Fawn Farm 