Fox Creek Farm CSA Newsletter, week of June 14, 2021
In this newsletter:
About the produce in this week's share
Thank you: Houston, we have a (smaller) problem
Recipe: Okonomiyaki (with this week's Komatsuna)
Your farm crew transitioned well to the our new routines. By the end of last week, we did know where to find our harvest knives, how to stack the crates, and how to most efficiently load the truck. Where two weeks ago it was just the 5 of us doing most of the work, we added two part-time packers, one part-time driver, and one full time driver to get it all done. Let me tell you, it's busy here on harvest days!
We hope you enjoyed the first harvest of the season - isn't the flavor difference amazing?
And we are amazed by your response to our request for help - your contributions and kind notes put a smile on our face and for sure is reducing our stress concerning the financial sustainability or our family farm in these erratic economic times.
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.
P.S.2: This week we'll send the give-a-way T-shirts with Azim to be delivered on his routes. Alex will take them next week (so by June 24, everyone who we promised a shirt should have gotten one).
About the produce in this week's share
For the week of June 13, expect to find in your deliveries garlic scapes, fresh onions (with tops), radish, komatsuna, lacinato (flat-leaf) kale, and spinach.
We are rotating greenhouse zucchini.
An important note on ROTATING crops:
You may know that Fox Creek Farm currently grows for 375 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 season, 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!
Garlic scapes are the flower tops of the garlic plant. We harvest them to encourage the garlic to grow bigger bulbs. But you can use the garlic scape finely minced as you would use regular garlic!
Komatsuna is a Japanese spinach/mustard plant. It's mildly spicy, and works very well in the Okonomiyaki recipe in this newsletter.
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.
"Houston, we now have a (smaller) problem"
Thank you. Yes, thank you, too! Your response to our write-up about the financial hardship we're experiencing here on the farm due to the extremely sharp increase of input costs has been very reassuring.
We did not foresee the dramatic increase in input costs when we set our prices for the CSA in the fall of 2021. Based on our projections, the delivery enterprise alone, which was breaking even, is now expected to run a $ 19,000 deficit. Add to that the substantial increases of all other inputs, and it isn't too difficult to see that the new reality will put a toll on the economic viability of this family farm.
That is why we asked you to consider making a voluntary contribution (you can use the link below to do that online). Call it a "Fuel surcharge" or whatever. Many of you did already (thanks again). But if you did not, the link to make a contribution is below.
This recipe uses the Komatsuna from this week's share to make a Japanese style frittata. It cooks in a flash, and it's healthy, delicious, and super fun to make.
2-3 cups finely cut komatsuna
1 cup chopped spring onion
1 cup breadcrumbs
¾ tsp salt
3 eggs, beaten
Olive oil, for brushing
In a large bowl, combine the finely cut komatsuna, onion, bread crumbs, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for about 10 minutes).
Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed.
Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.
Drizzle the okonomiyaki with Worcestershire sauce and pipe on a few thin strips of mayo. Top with sesame seeds, and pickled ginger. Serve while hot (2 servings).
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).