Fox Creek Farm CSA Newsletter, week of June 28, 2021
In this newsletter:
About the produce in this week's share
Recipe: Okonomiyaki (for the Komatsuna)
below: Karin and Anneka packing produce shares in the barn
It's going well at the farm, as we hope you can see in the produce we are harvesting and delivering. We're settling in our routines: morning harvests and afternoon packing from Sunday to Wednesday. Thursday and Friday to catch up with planting, seeding, and cultivation. We've been so lucky with the weather this season - most rain events are early in the week, and by the end of the week, it's dry enough to get the tractors in the field. Life is good at the farm!
On-farm garlic harvest event: With the COVID-19 situation more and more under control, we'll host a brief garlic harvest party, which could be as early as Saturday, July 17, or as late as Saturday, July 31. That might sound a bit wishy-washy, but there are a few good reasons for this: first of all, we're growing a new variety of garlic, and second, we've made big changes in our garlic growing practices. Our garlic is moving in uncharted territory, so to say. No records or data to go by at this point.
But this event is a great opportunity to visit the farm, and get a feel for some farm work. We'll set up a nice mid-morning break tableau to keep everyone fed. Sorry, we cannot do the historical garlic barter, as we don't know yield data, either.
We'll keep you posted in the newsletter. It's gonna be either July 17, 24, or 31, between 8:30 AM and 1:00 PM. Masks required for those who choose not to vaccinate.
Enjoy this week's harvest,
Raymond and Sara
P.S. Our deliveries will continue as normal from Monday through Thursday in the week of the 4th of July.
About the produce in this week's share
Coming to our door in the week of June 28:
Lettuce, Mesclun, spring onions, and komatsuna (see recipe in this newsletter). In addition, the full shares will receive salad turnips.
We are rotating garlic scapes, broccoli, kale, the first of the swiss chard, edible podded peas, and our specialty greenhouse cucumbers.
Komatsuna is a green from the mustard (brassica) family, like kale, cabbage, and broccoli. This Asian green goes well in stir-fry, but is super delicious as an ingredient in the okonomiyaki recipe featured in this newsletter.
Salad turnips are small turnips that go well in salads - finely chopped or sliced is best! You can eat the greens too, either raw as part of a salad, or slightly cooked.
This recipe uses the Komatsuna from this week's share to make a Japanese style frittata. It cooks in a flash, and it's healthy, delicious, and super fun to make.
3 cups finely cut komatsuna
1 cup chopped spring onion
1 cup breadcrumbs
¾ tsp salt
3 eggs, beaten
Olive oil, for brushing
In a large bowl, combine the finely cut komatsuna, onion, bread crumbs, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for about 10 minutes).
Heat a skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed.
Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.
Drizzle the okonomiyaki with Worcestershire sauce and pipe on a few thin strips of mayo. Top with sesame seeds, and pickled ginger. Serve while hot (2 servings).
Questions? Concerns? A recipe to share? Contact your farmers!
We encourage you to share your questions, concerns, or recipes with us: we love to hear from you! Email is best, but if you would like to leave us a message on the phone we will return your call at our earliest convenience (518-872-2375).