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Fox Creek Farm CSA Newsletter, week of July 26, 2021
In this newsletter:
  • Farm News: We're ready for some dryer weather!
  • In this week's share
  • Recipe: Sauteed Swiss Chard with Parmesan Cheese
  • The U-pick is looking beautiful! 
Mission accomplished: the fall Kale, Cabbage, and Broccoli is finally planted!
Your transplanter: Raymond, Barryton, and Richard 

Farm News

Around this time last year, here at the farm we were worried about running out of irrigation water. Not so this year. It's been a few weeks that we had a period of 24 hours without rain or a thunderstorm.  As a matter of fact, the irrigation pond is full to capacity.

On the other side of the medal, our fields have been staying in a more-or-less permanent stage of dampness, which makes it hard to get any tractor related farm tasks done. You can imagine our feeling of accomplishment when we finally got a big block of fall transplants in the ground today. Alas the somewhat delayed newsletter.

The garlic crop is curing nicely in the greenhouse - expect to see the first cured garlic to appear in the share in another week!

Enjoy this week's harvest,

Your farmers,

Raymond and Sara 

Fox Creek Farm is home to a nice population of barn swallows:
We came across this juvenile while mowing fence. 

In this week's share:

Nantes carrots, Beets, Summer squash, and Cucumber.

We are rotating Green beans, Eggplant, Kale, Swiss chard, Basil & parsley, and the first hot and bell peppers.

Sorry, our usual "like clockwork" lettuce harvests are somewhat delayed - they are about a week behind on maturity. It shows you how different the recent weather pattern has been! We should be back on track by next week.

The garlic is curing - expect the first heads to appear in another week!
(Picture by Mike Warner)

The U-pick is looking beautiful!

The U-pick is looking fabulous this year - right now, you'll find ready to pick culinary herbs, a wide variety of flowers, and the first hot peppers. 

The U-pick is open from 8:00 AM to 7:00 PM daily, no appointment necessary. The garden is complementary to your Fox Creek Farm CSA membership. No additional charge – we just ask you to pick what you will use, and to keep in mind that the garden is shared with a lot of other shareholders.

There is enough space to keep 6' social distancing.

Bags and harvest scissors are available at the garden!
 

Richard planting broccoli

Recipe: Sauteed Swiss Chard with Parmesan Cheese

Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard .

Ingredients:

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
½ small onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
1 pinch salt to taste

Directions:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 3 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

The scare crows are back: protecting the baby water melons!


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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