Fox Creek Farm CSA Newsletter, week of June 14, 2021
In this newsletter:
Produce in this week's share
Events and Johanna's new farm business
Recipe: Salad Pizza with White Beans and Parmesan (works well with arugula)
We’re getting into the swing of things. “Practice makes perfect” is the saying, and after two weeks of harvesting, packing, and loading of trucks, we are getting the hang of it. It is amazing to see our new packers and drivers figure out efficiencies. We’ve got quite the team!
The farm is looking beautiful: crops are coming in nicely. We’re able to stay on top of (most of) the weeds. It’s a treat to find a little bit of time to just enjoy our accomplishments: we came a long way from just the hay fields that were here 15 years ago.
Last week, a few members made the hike up to the farm to come and visit. Well, visiting the farm is ALWAYS welcome – but the U-pick isn’t ready for picking yet. We planted most of the U-pick garden around Memorial Day, so it will need a little bit more time. Rest assured: we will let you know in the newsletter when the U-pick will open.
And thank you: not just for your support of our farm through the purchase of a CSA share, but also for helping us out of the pinch caused by inflation and the ever-increasing costs of doing business. Your help is appreciated!
Enjoy this week’s harvest,
Raymond and Sara
P.S.(1): Your drivers, Azim and Alex, really appreciate how easy it is to find your coolers! It makes their job
so much easier!
P.S. (2): The provider of our eggs, King Creek Farms, does take back their egg cartons for reuse/recycling. Just leave them with your cooler.
About the produce in this week's share
For the week of June 20, expect to find in your share Pac Choi (Full shares only), Arugola, Butterhead lettuce, Garlic scapes, Spring onions, Spinach, and spicy mesclun mix. In addition, we are rotating broccoli, greenhouse cucumbers (including our fancy Japanese variety), summer squash, and radish.
Events and Johanna's new farm businesses
Our biggest hands-on event on the farm should be coming up around the middle of July: our Garlic Harvest Party! This is a hands-on, get dirty happening. You heard of “Many hands make for light work”? Well, in one Saturday morning we’ll bring in the 2022 garlic crop, and celebrate with a potluck lunch in the barn. It looks like either Saturday 7/16 or 7/23 is going to be it. Mark your calendars: in a week or two we should know the exact date!
Late summer (9/3, Labor Day weekend Saturday). Equine morning at Fox Creek Farm. Come visit and with our two draft horses (Oscar and Tex) and horse boss Bob (who is a Haflinger), and learn a thing or two about horses. Hitch a ride on our carriage. Or take your first ride on the back of a pony! Ages 12 and up. Limited space. More info to follow.
During the summer vacation, Johanna is offering pony rides and beginner horseback riding lessons here at the farm. For more information, please call her at 518-872-2375, or send her an email at FCFequines@gmail.com
Thank you for your donations
Again, thank you so much for your contributions to help offset the unforeseen dramatic increase in farm expenses. We’ve been worried sick for a long time: knowingly starting another farming season heading towards financial distress is not a good feeling. Your help really helps this small family farm!
(Some CSA members suggested to share another payment link which would let you choose the amount to contribute. We’re sharing that link (which works with PayPal), below).
From NYT Cooking with some adaptations, this pizza comes with a mountain of greens on top of a crisp parmesan crust. Make sure to roll the pizza dough thin!
The salad is made of arugula, white beans, onions, minced garlic scapes, salt and pepper and olive oil and a little bit of vinegar. The NYT recipe also adds some pickled hot pepper, and calls to use some of the brine for the dressing with the olive oil.
1, 15 ounce can of white beans
¼ cup sliced pickled hot peppers, plus 2 tablespoons of brine (or substitute a little more olive oil and vinegar and the minced onion and some minced garlic scapes or scallions)
2 Tablespoons extra-virgin olive oil plus more for greasing
Salt and black pepper
1 pound store bought or home made pizza dough, divided in 8 ounce portions
1 cup freshly grated parmesan
3-5 ounces baby arugula
Preheat the oven to 500 degrees. Place a sheet pan in the oven to heat.
In a large bowl, stir together the white beans, pickled hot peppers, pickle brine, and 2 tablespoons of olive oil (or substitute onions, garlic, a little more olive oil and some vinegar for the hot peppers). Season with salt and pepper. Set aside.
Place a large cutting board on a work surface. Add a lightly greased sheet of parchment paper, and roll out the 8 oz pizza dough until very thin (1/8 to ¼ inch). Sprinkle ½ cup of parmesan over the dough, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Repeat for the second pizza.
Let the pizza cool on a rack,
Add the arugula to the bean mixture, the top the the cooled down pizza with the arugula and bean salad. You can add more parmesan to taste.
Makes 2 pizzas
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).