We’re so glad to have opened the U-pick for this season. There is something magical about creating opportunities to share the beauty of our farm with you. And with the ongoing COVID pandemic, the U-pick offers a low-risk, outdoor opportunity. For us, the occasional brief conversations with you are reassuring. Learning about your joy working with very fresh produce, and the convenience of home deliveries. Or about kids that really start to build a liking for vegetables, for example. Thank you!
The fall season is slowly but steadily moving in on us. The days are notably shorter, and here at the farm (at about 1,100’ altitude) the first leaves are starting to fall. It also means that we’re transitioning towards harvesting later season crops. The tomatoes, so glorious just a few weeks ago, are heading towards their last harvest. Long-season potatoes are ready to harvest. And so will be the first fall broccoli, and soon the late season carrots. And not to mention the first winter squashes and pumpkins, that will be part of this week’s share?
We’ll bring the change in seasons to your kitchen. And by means of your culinary creativity, we hope your enjoyment of eating fresh locally grown produce continues!
To a great fall harvest season,
Raymond and Sara
In this week's share:
In this week’s share, expect Fingerling potatoes, Swiss chard, Yellow onions, garlic, lettuce and, with sadness, the last of the tomatoes. Also: New England Pie pumpkin (for the Full shares), and acorn squash or pie pumpkin for the medium shares.
We are rotating eggplant, all the peppers (sweet, bell, hot), cilantro, and the first fall broccoli.
Flowers in the U-pick are looking Fall-best: the lower nigh-time temperatures really bring out their splendor. Plenty of culinary herbs. The cherry tomatoes are on the way out and will need very careful picking: sorry. Did we tell you about the pole beans, ground cherries, and hot peppers?
In short: The U-pick is still well worth the trip!
The garden is open from 8:00 AM to 7:00 PM daily, no appointment necessary, and 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 CSA members.
You'll find bags and harvest scissors in the blue box!
Fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes, and do exceptionally well roasted. The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
1 pound fingerling potatoes, cut lengthwise to approximately ¾ inch thickness
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
Preheat the oven to 425 degrees F. Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through.
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).