In your box: Bok choy or tat soi Celery Fennel Head Lettuce Radishes Salad mix Shallots Winter Squash, “Fordhook Acorn” Farm News During the height of summer, our packing shed is a welcome refuge. It is shaded and open to any cooling breezes, and washing any veggies involves dunking them in really cold water. That’s … Continue reading Week 16 Newsletter
Newsletters
Acorn Squash Soup
from LiveEatLearn.com 2 acorn squashes 2 medium sweet potatoes 2 Tbsp olive oil ¼ tsp each salt and pepper 1 Tbsp olive oil 1 diced yellow or white onion, diced 1 cup diced carrot (about 2 carrots) 1 cup diced celery (about 2 to 3 ribs) 3 cloves garlic minced 3 cups vegetable broth 3 cups roughly chopped cauliflower (about ½ a head) topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs Prep: Preheat oven to 400°F (204°C). … Continue reading Acorn Squash Soup
Week 15 Newsletter
In your box: Basil Bok choy Garlic, “Music” Head Lettuce Kohlrabi Radishes, “Nero Tondo” Red onion Rutabaga Sweet Pepper Tomatoes Farm News Thanks to everyone who braved a rather chilly day to attend our harvest dinner last Saturday! We’ll have our first killing frost this week, and the harvest season will continue for just three … Continue reading Week 15 Newsletter
Week 14 Newsletter
In your box: Bok choy Celery Cucumber or eggplant Head Lettuce Parsley Radishes Red onion Sweet Pepper Tomatoes Farm News It was the end of an era on the farm this week, when a pair of pants known as “Ol’ Blue” were laid to rest. These pants had had the longest reign of any pants … Continue reading Week 14 Newsletter
Week 13 Newsletter
In your box: Basil Beans Bok choy or tat soi Cherry tomatoes Cucumber or squash Garlic, “Georgian Crystal” Head Lettuce Red onion Sweet Pepper Tomatoes Farm News We are now in the home stretch of the farm season, with just five more weeks of delivery expected after this week’s box. The fall brings many of … Continue reading Week 13 Newsletter
Creamy Tomato Basil Soup with Garlic
3 lbs ripe tomatoes 1 1/2 bulbs garlic 3 1/2 Tbsp extra virgin olive oil 1 medium yellow onion , chopped (1 1/3 cups) 1 (28 oz) can crushed tomatoes 1 (14.5 oz) can low-sodium chicken broth 1 1/2 tsp salt (or to taste) 1 tsp freshly ground black pepper 1 - 2 tsp granulated sugar , to taste 1/4 tsp crushed red pepper flakes 1/3 cup chopped fresh basil , plus more for garnish 1/2 cup heavy cream 4 oz Asiago cheese , … Continue reading Creamy Tomato Basil Soup with Garlic
Week 12 Newsletter
In your box: Beans Carrots Chard Cucumbers Eggplant Grapes Head Lettuce Red onions Summer squash or extra cucumber Sweet Pepper Tomatoes Farm News 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 … Continue reading Week 12 Newsletter
Week 11 Newsletter
In your box: Beans Beets Cherry tomatoes Cucumbers Garlic, “Georgian Crystal” Head Lettuce Kale Red onions Summer squash Sweet Pepper Tomatoes Farm News Over the weekend I was listening to some old folk music from the 1940’s while cleaning garlic. You know, the kind of thing that farmers are always doing. In the song “Leavin’ … Continue reading Week 11 Newsletter
Week 10 Newsletter
In your box: BasilBeansCarrotsCherry tomatoesCucumber Head LettuceSummer squashSweet OnionSweet PepperTomatoes Farm News We spent the latter half of last week on the most rare of events for a farmer–a vacation! We loaded up and drove through Michigan’s Upper Peninsula to a friend’s cabin about an hour south of the Mackinac Bridge. We spent four days with … Continue reading Week 10 Newsletter
Eggplant Parmesan
from ASimplePalate.com Ingredients EGGPLANT 2 large eggplants1/2 cup all-purpose flour (see notes)3 eggs1/4 cup olive oil (for fried eggplant method) HOMEMADE BREADCRUMBS 6 bread slices (about 1 1/2 cups – see notes)1/2 cup parmesan cheese shredded2 teaspoons Italian herb blend1 teaspoon garlic powder1/2 teaspoon (each) salt & black pepper TOPPINGS 1 1/2 cups marinara1 lb mozzarella cheese1/3 cup parmesan cheese shredded1-2 Tablespoons fresh basil chopped1 teaspoon fresh oregano chopped Instructions Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.Sweat eggplant: arrange slices on … Continue reading Eggplant Parmesan
Fox & Fawn Farm 