Fall at the farm - and lots of work (and beautiful crops). Baba Ganoush recipe. U-pick update.
Fox Creek Farm CSA Newsletter, week of September 9, 2019
In this newsletter:
Recipe: Baba ganoush
We welcome suggestions for a Schenectady CSA site for the 2020 season (and we are looking for a driver for 2020)
This week's share & U-pick update
Here at the farm the first leaves are starting to drop, and a sense of urgency is keeping your farmers very busy. Even after 15 years, we still fall for the idea that the end-of-summer comes with a slow down of farm work. And each year we deal with the rough awakening that there's no late season slow down, what-so-ever.
Harvests continue. Our produce barn could really use a new coat of paint. We're about to order (and install) two new greenhouses, and are plowing up four additional acres to make for longer crop rotations in future years. Oh, and we need to collect soil samples so we can plan our soil fertility over the winter.
"Okay, okay. Stop complaining", Raymond's father would say. "You choose to farm, right?". Yes, indeed.
So we're not really complaining - it's the shorter days that make us aware of the need to cross jobs off the 'to do' list. Meanwhile, we are looking at some beautiful fall crops - some of the nicest looking cauliflower and beets. A beautiful stand of late season carrots. And we are flattered by the compliments of our CSA members.
It's good to be farming - it's great to share the harvests. Thank you for your support of our farm!
Raymond and Sara
Recipe: Baba Ganoush
On the tail end of the eggplant season, we like to share with you this baba ganoush recipe. It’s easy to make, too. You’ll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 ¾ cups (enough to serve 4 to 6 as an appetizer, served with pita wedges).
about 2 small-to-medium eggplants
2 cloves of garlic
2 tablespoons lemon juice, more if necessary
¼ cup tahini
⅓ cup extra-virgin olive oil
2 sprigs of fresh flat-leaf parsley
Salt and pepper, to taste
Preheat the oven to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan, halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh.
Place the eggplant flesh in a food processor. Add the garlic and lemon juice, parsley, and tahini. Start the food processor, and slowly drizzle in the olive oil until the mixture is pale and creamy.
Season to taste with salt and pepper.
Schenectady CSA site suggestion wanted for 2020 season
Looking for a new Schenectady CSA site: We still welcome suggestions for a 2020 season Schenectady CSA site. Since last week we are following up ion two promising leads, but as of now the search is still open. A church meeting room? Somewhere on the campus of Union College, like our CSA site at U-Albany? Your garage?
Driver wanted: And while we are on the topic of the next farming season, we would like to spend a little more time farming and less time on the road. So we are looking for someone who would like to do one or two produce delivery runs per week.
Our Tuesday run goes from the farm to downtown Albany, to Schenectady, and back to the farm in Gallupville. The Thursday run goes to Altamont, Schenectady, and Clifton Park. Job involves a some lifting, and driving our delivery truck. This is a paid position, of course. We'd like to hear from you if you are interested!
In this week's share & U-pick update
This week's share: Potatoes, onions and garlic. In rotation heirloom and slicer tomatoes, squash, Swiss chard, kale, lettuce, eggplant, peppers, cauliflower, sweet corn, basil, and cucumbers.
And what about the U-Pick? Well, the cherry tomatoes are starting to look a little bit tired. But otherwise, the flowers are gorgeous, tomatillos plentiful. Top that with ground cherries, pole beans, hot peppers, and culinary herbs. Still well worth the visit!
Thank you for your support of our family farm!
We pride ourselves in providing our CSA members with an experience that exceeds your expectations. Please don't hesitate to contact us with any of your questions or concerns regarding the farm.