Our harvests and deliveries begin! And a great recipe for pac choi
Fox Creek Farm CSA Newsletter, week of June 7, 2021
In this newsletter:
About the produce in this week's share
Recipe: Spicy roasted pac-choi
We're back harvesting and making deliveries this week! The winter was long and quiet here at the farm. Social distancing does something to your emotional well-being ... it's so nice to see that we're finally able to slowly pick up the life like we knew it more than a year ago. We hope your efforts paid off - helping to keep the COVID virus at bay.
While this week is the start of sharing our exceptional produce with you, we've been seeding, plowing, and planting since early March. It takes time to go from a small seed to a nice vegetable! The pictures in this week's newsletter show you a little bit of what has been going on here at the farm.
Talking about the farm, we are going to re-open the U-pick to our CSA membership this season. It's too early right now to pick anything (as we just finished planting the garden last week). Watch this newsletter for U-pick announcements! If this is new to you, the U-pick is a free and exclusive benefit for Fox Creek Farm CSA members and their family.
Fox Creek Fam T-Shirts: We did not forget about the T-shirt give-a-way. We'll be sending them with our delivery drivers over the next few weeks.
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 7, expect to find in your deliveries Pac choi (aka bokchoy), garlic scallions, butterhead lettuce, fresh leaf spinach, radishes, and mesclun mix.
Pac choi is a member of the brassica family (like cabbage, cauliflower, and kale). It's an Asian cabbage, which does well in a quick stir-fry, miso soup, or in the spice roasted pac choi recipe featured in this newsletter.
Garlic scallions were planted as a small head of garlic in October, and we harvest before the cloves start forming a new bulb of garlic. The garlic scallions can be used like you would use garlic (mince finely, and take about 1 garlic scallion as an equivalent for one clove of garlic), or as you would use a scallion (with a garlic flavor, of course). Goes well with the Pac-choi in the miso soup, for example.
Butterhead lettuce (also known as Boston lettuce). We hope you'll be impressed by the buttery flavor and delicate texture of the large, ruffled outer leaves.
Fresh spinach. Sweet, green, and healthy. Eat it raw in a salad or take it all the way to spanakopita.
Radishes. For years we tried to grow radishes, with mixed success. Until we found a hybrid variety that works for us. In this week's share, that's Rover. You'll appreciate the nice size, and the mild flavor. Goes well with salads!
Baby lettuce mix. A mix of a lot of different types of lettuce, that we plant densely in the field, and harvest immature. It makes for some very tender leafs, that do great with a light salad dressing, so not to overwhelm the flavor of the lettuce!
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.
Recipe: spicy roasted Pac-choi
This recipe is from the kitchen of Cheryl Nechamen. It first appeared in our newsletter last year, and got rave reviews!
1 large head of Pac Choi
2 tbsp olive oil
2 tsp sesame oil
2-3 tbsp soy sauce
2 cloves garlic, minced
1/2- 1 tsp crushed red pepper flakes
2 tsp sesame seeds
Preheat oven to 400 degrees. Cut the Pac Choi into quarters lengthwise. In a small bowl, whisk together the rest of the ingredients. Place Pac Choi on a large baking sheet and pour the marinade over the wedges. Gently rub the Pac Choi with your fingers to make sure the marinade gets under some of the layers. Roast for 6-7 minutes until wilted and tender-crisp.
This marinade is also good on beets and beet greens.
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).