Fox Creek Farm CSA Newsletter, week of  October 19, 2020
In this newsletter:
  • Farm News: Fall harvests
  • Ongoing: Fox Creek Farm's successful early sign-up campaign
  • About this week's harvest
  • Recipes for roasted butternut squash soup
Fox Creek Farm

Farm News

What a beautiful fall weather at the farm! With the short days, and lower temperatures, crops are growing a lot slower than in mid-summer. We have learned to anticipate this. For example, right now we are harvesting lettuce that was planted early September, while in the peak of the season, the same head of lettuce would be mature in just 21 days!

As you can see in the deliveries, the harvests are changing. Only frost tolerant crops remain in the fields, and the winter squash, potatoes, onions, and garlic are safe in the barns, away from inclement weather.

If this is your first season participating in a farm share from our farm, it’s time to congratulate yourself on some adaptive and creative cooking. And if you have been with us for a while, we hope you are enjoying the variation of produce brought on by the changing of the seasons.

While the field harvests are starting to slow down a little bit here, we are ready to send another week of exceptional produce your way!

Your farmers,
Raymond and Sara

P.S., as planned, the last regular shares will be delivered in the week of October 26.


Exceeding expectations:
Fox Creek Farm's 2021 early sign-up campaign

In the first two days of our early sign-up campaign, we broke all our sign-up records! The interest in our farm is exceeding our most optimistic expectations.

As you know, considering the uncertainties surrounding COVID-19, we will continue home deliveries in 2021.

Our early sign-up special expires Sunday, October 25. Sign up now to receive a free Fox Creek Farm T-shirt with your first deliveries in 2021, and, if you pay in full, to take advantage of our early full payment discount. More information on our website

About the produce in this week's share

Butternut squash, beets, greens (spinach, Swiss chard, or kale), potatoes, onions, garlic, and lettuce. We are rotating the last of the broccoli.

(Above, Karin packing produce share shares in the barn)

Recipe: Roasted butternut squash soup

A creamy butternut squash recipe - the roasting brings out the flavor! We adapted it from


large butternut squash (about 3 pounds), halved lengthwise, seeds removed
1 tablespoon olive oil, plus more for drizzling
1/2 cup chopped onion
1 teaspoon salt
4 garlic cloves, pressed or minced
1 tablespoon honey
1/8 teaspoon ground nutmeg
Freshly ground black pepper, to taste
About 1 quart of broth (vegetable or chicken will work well)
1 to 2 tablespoons butter, or olive oil to taste


Preheat the oven to 425 °F and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle.

In a large soup pot, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and 1 teaspoon salt. Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Remove from heat.

Use a large spoon to scoop the butternut squash flesh into your soup pot. Discard the tough skin. Add the honey, nutmeg and a few twists of freshly ground black pepper. Pour in the broth, and use an immersion blender to puree the soup. Stop when the soup is real creamy. Reheat slowly. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary. Serves 4.

Planting the 2021 garlic crop

We love to hear from you!

We always welcome your feedback - and our farm crew loves to hear from you, too! 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).
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