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Fox Creek Farm CSA Newsletter, week of June  21, 2021
In this newsletter:
  • Farm News
  • About the produce in this week's share
  • Recipe: Arugula Salad Pizza With White Beans and Parmesan

Farm News

Welcome to what hopefully will be the "almost normal" summer of 2021! 

What a beautiful growing weather we've been getting here at the farm! Decent early summer temperatures, no lack for rain - and enough time between rain storms to get the field work out of the way. For reasons of careful timing, and an amazing amount of flexibility in shifting plans with our farm team, we're still in sync with our planting schedule!

If you're new to our farm, we hope you're having fun with the weekly produce deliveries. Did you got a chance to make dinner from something you haven't tried before? Isn't it exciting to try to find new recipes and create new dishes with your farm fresh produce?

And if you're a returning member, we hope we're exceeding your expectations yet again - after a winter hiatus, it's hard to beat the return of the flavors of our exceptional produce!

Enjoy this week's harvest,

Your farmers,

Raymond and Sara 

P.S. we will be emailing you with the ETA and tracking information for your produce delivery the evening before your delivery day. 

About the produce in this week's share

For the week of June 21, expect to find in your deliveries Arugula, Garlic Scallions or Garlic scapes, Mesclun, and butter head lettuce. In addition, the full shares will receive Pac Choi.

We are rotating (*) Broccoli, Radish, Squash, Peas, and Kale.

(*) Please see our note about "rotating crops" in last week's newsletter

Arugula is a spicy green, out of the mustard family. It goes well with sharp cheeses (like goat or blue cheese) in a salad, or you can make it into arugula pesto. Or try our recipe for a salad pizza with white beans, arugula and parmesan.

If you are new to our farm, this might be the first time you encounter garlic scapes. They are the curly and bouncy bunch of garlic flower stalks - we take them off the garlic so the bulb can grow bigger, but you can eat the garlic scapes - a minced garlic scape is about the same as one clove of garlic.

Broccoli: our early season broccoli is about the best we've grown for a long time! Ample water, and some other new management practices made for a slow and steady growth of the plants before they set flower (yes, the broccoli you eat actually is the flower). And getting the plant to grow bigger in its vegetative stage results in a more sizable flower. That simple! 
 



Salad Pizza With White Beans and Parmesan
 
 
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 or garlic scallions, 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.

Ingredients:
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
 
Directions:


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).
 

farmer@foxcreekfarmcsa.com
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