Fox Creek Farm CSA Newsletter, week of August 17, 2020
In this newsletter:
  • Farm News: The dog days of summer
  • About the produce in this week's share
  • Recipe: Jammy cherry tomatoes with fish

Farm News

The dog days of summer. Hot and humid. Tough on the body and mind, when a day of hard work in the fields follows by too warm a night for a good sleep. Good for the heat loving crops though: tomatoes, peppers, melons, sweet corn. And it's rewarding to see all that work come to fruition!

This year's dog days will pass, as they passed in years before, to make place for more modest end-of-summer and early fall weather. We're close to finishing up our 2020 vegetable plantings: with the already noticeably shorter days, it starts to take more time to bring those late season crops to maturity.

Let's hope that next year, when the dog days come around again, the COVID-19 crisis will be under control. So we'll be able to invite you again to come and visit the farm - to find shade under the trees, have a picnic lunch with freshly picked cherry tomatoes, and take in the beauty of the farm and surroundings. Next year, next year!

Meanwhile, stay healthy. And enjoy this week's harvest!

Your farmers,

Raymond and Sara

Another view of a part of Fox Creek Farm. Clockwise from the barn: winter squash, sweet corn, melons, the pond field with potatoes, more sweet corn, brassica's and lettuce, the nightshade block, sweet corn, and fall carrots and chard. 

About the produce in this week's share

For the week of August 17, expect carrots, white onions, and lettuce. Our list of rotated crops is growing: Summer squash, cucumbers, bell or sweet peppers, hot peppers, cilantro, basil, parsley, melons, saladette, red  slicer, and heirloom tomatoes, and sweet corn.

Trellised tomatoes, with a crow-scare balloon.

Recipe: Jammy cherry tomatoes with fish

Inspired by a New York Times Cooking recipe, we cooked up a delicious dish combining fish with a sweet, almost jam like cherry tomato sauce. Pretty easy to make. And goes well with a nice salad and some bread.

4 tablespoons unsalted butter
1/2 cup thinly sliced onion
2 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon sugar
1 pound cherry or saladette tomatoes, cut in half through the stem
Salt and black pepper
1 pound catfish pieces
2 tablespoons olive oil

Melt the butter in a skillet. Add onion and cook for 3-5 minutes, until tender but not browned. Add garlic and cook until fragrant. Add the vinegar, and cook until about half the liquid has evaporated.
Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the sugar. Cook over medium heat, stirring, for 10-12 minutes, or until the tomatoes have released their juices and almost completely have collapsed.

Reserve the tomato mixture in a small dish.

Coat the fish pieces with flour. Add the olive oil to the skillet, and bake the fish (probably about 3 minutes/side, until flaky). When done, add the tomato mixture, and gently combine. Makes about 4 servings.

Questions? Concerns? A recipe to share? Contact your farmers!

Thank you for your kind emails, requests, and recipes. We always welcome your feedback. The 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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