Fox Creek Farm CSA Newsletter, week of June 14, 2021
In this newsletter:
About the produce in this week's share
Recipe: Mesclun with goat cheese, glazed pecans, and a maple-Dijon vinaigrette
We got through our first week of harvests and deliveries, as well as the first heat wave of the season. And the heat was a big challenge with all those fragile early-season greens. The farmer's answer: start early! Get the crops in before the heat of the day can get to them. And after a night in our walk-in cooler, they are ready for the travel to your doorstep.
The crops on the farm are looking beautiful. As farmers, we take some time in the winter to tinker over notes and come up with ideas to further improve the growing. And while it is at times hard to let go of old ways of doing things, we have implemented a number of big and small changes this season, and it looks like they are paying off. That's part of the fun we get out of farming!
Over the last week, the farm team grew: besides Richard and Barryton, we now have Eric and Mike back making the deliveries, and Karin and Annika packing. It's nice to see how everyone comes together to make Fox Creek Farm work!
A note on the Fox Creek Farm T-shirt give-a-way: they'll be delivered this week!
We're happy for the return of more seasonal weather,
Enjoy this week's harvest,
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 14, expect to find in your deliveries Spinach, Butterhead lettuce, garlic scallions, mesclun, and spring onions.
We are rotating Kale, summer squash, and radish
An important note on ROTATING crops:
You may know that Fox Creek Farm currently grows for 450 produce shares. In a most equal situation, we would split the total harvest of the week over everyone participating in our farm every week. Sometimes that makes sense, but at other times, it does not.
For example, when the summer squash just starts to come in, we simply don't have enough to give to everybody, but we also cannot keep on the farm what needs to be harvested. So let's say (for example) this week we give out the summer squash to our Wednesday deliveries. The next week, there is still not enough for everyone, but some more. Tuesday and Thursday deliveries get it. And then, the next week, we make absolutely sure that Monday deliveries will not miss out on summer squash.
Sara is in charge of the harvest planning and record keeping. She makes sure that over the duration of the seaaon, all harvested crops are distributed equally over everyone who is part of our farm - it just might not be that everyone gets the rotational crops the same week.
Spring onions: The early onions in this week's share come out of one of our unheated greenhouses. They were planted in September of last year, overwintered under cover, and started to put on a lot of growth by March. These onions are tender enough you can use the tops as if it were scallions!
A note on washing produce: we recommend you wash your Fox Creek Farm produce before consumption, as you would with produce from any other source.
Mesclun Salad with Goat Cheese, Maple-Glazed Pecans and Maple Dijon Vinaigrette
For the pecans:
½ cup pecan halves
2 tablespoons maple syrup
Pinch of salt
For the vinaigrette
1 garlic scallion, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 ½ tablespoon maple syrup
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
6 tablespoons vegetable oil (like a light olive oil)
For the salad:
3 ounces goat cheese, crumbled
Instructions: For the pecans: Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
For the vinaigrette: Add the minced garlic, salt, pepper, maple syrup, mustard, vinegar, and oil together in a jar, cover with a lid, and shake vigorously to blend. Set aside.
For the salad: Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.
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).