Fox Creek Farm CSA Newsletter, week of August 23, 2021
In this newsletter:
Farm News: Continuous improvement
In this week's share
Recipe: Blackened green beans
In 2004, we started Fox Creek Farm with just 10 CSA members. In 2007, the farm grew enough to farm full time. That was a good choice: for a multitude of reasons, we think we got the best job, ever, even after 17 seasons of planning, seeding, weeding, and harvesting!
Maybe it's because we're making a conscientious effort to continuously improve. From hand weeding to mechanical cultivation. From tomato cages to a Florida basket weave system. From all overhead irrigation to a nifty hybrid system of drip and overhead.
We always try to make the changes incrementally - we give it a try and see if it works, and then take it to the next step. This season, however, we stopped using our farm made compost altogether, and changed to a commercial chicken compost based fertilizer. We knew we could make our fertility management better, but flipping the whole farm around to a completely new method is a bold move. Fortunately, it paid off: the new method greatly reduced the amount of weeds in the field, and makes for even better quality produce.
It's good to be farming!
Enjoy this week's harvest,
Raymond and Sara
In this week's share:
Lettuce (summer crisp: Batavian), White onions, Music garlic (porcelain), Red Cored Chantenay carrots, Swiss chard, and tomatoes (either slicers, saladettes, or heirloom).
We are rotating: Eggplant, Beans, Sweet corn, Cucumbers, Melon, Basil & Parsley, Cilantro & Hot pepper, and summer squash.
U-Pick quote of the week:
"Hooray! I went to the U-pick this week and got some lovely tomatillos. Made a delicious chili verde last night. Thanks for planting them this year. It’s impossible to get ripe tomatillos from a store. The U-pick is loaded with goodies this year!"
What else to say? If you are in the neighborhood, make sure to stop by. The garden looks amazing!
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 CSA members.
There is enough space to keep 6' social distancing.
Bags and harvest scissors are available at the garden!
Recipe: Blackened Green Beans
Lately, we have been experimenting with blackened green beans. You'll need a cast iron skillet and vented hood over the stove, but the reward is a very nice side dish!
1/2 pound green beans, stems removed
2 Tsp olive oil
some thyme (*)
some oregano (*)
1 hot pepper, finely minced (*)
1 clove of garlic, minced
1/4 cup cornmeal
(*) all available in the U-pick
Mix all ingredients but the green beans in a bowl, then add the beans to the bowl and toss to coat.
Preheat your cast iron skillet until very hot. Then add the coated beans in a single layer, until lightly charred (turn carefully with a spatula).
Make sure to turn on your vented hood on high, as you want to vent out the smoke (particularly from the hot peppers).
Optional, you can make a dipping sauce to go with the blackened beans: Mix some mayonnaise with mustard, and add a little bit of thyme and paprika. Adjust seasoning with salt and pepper.
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).