First harvests and deliveries of the season! Not longer interested in our newsletter? Feel free to unsubscribe!
Fox Creek Farm CSA Newsletter, week of June 6, 2022
In this newsletter:
A note about spring garlic
"Houston, we have a problem"
Recipe: Spicy roasted pac-choi
It happened again. We planted, watered, and weeded. Now we're back harvesting and it feels good! There is something magical that comes with the rhythms of the seasons. And with the uncertainties around COVID, the war in the Ukraine and it's humanitarian consequences, the certainty of the seasons is very assuring!
So we're glad to share with you the first harvest of the season. Lots of greens, as to be expected: Head lettuce, spinach, mesclun, spring garlic, radishes, and pac-choi. A great start, we think.
With COVID staying at bay, we will again host a garlic harvest party here at the farm (probably the 3rd Saturday in July, depending on how the crop develops). Of course, the U-pick will be open again, too - we'll keep you posted in this newsletter when things are ready for harvest.
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 spring garlic
In this week's share, we are sending you some spring garlic. In October we planted some of our smaller heads of garlic, with the idea of harvesting immature garlic in the late spring. And here it is. Spring garlic can can be used like you would use garlic (mince finely, and take about 1 garlic stalk as an equivalent for one clove of garlic), Goes well with the roasted Pac-choi in this newsletter, for example.
And 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.
"Houston, we have a problem"
By no means we are implying to be involved with the Apollo 13 mission, or suggest that we have problems that overshadow the global issues we are all dealing with.
But we do have a problem. Like many others, we did not foresee the dramatic increase in input costs when we set our prices for the CSA in the fall of 2021. Based on our projections, the delivery enterprise alone, which was breaking even, is now expected to run a $ 19,000 deficit. Add to that the substantial increases of all other inputs, and it isn't too difficult to see that the new reality will put a toll on the economic viability of this family farm.
That is why we ask you to consider making a voluntary contribution (you can use the link below to do that online). Call it a "Fuel surcharge" or whatever. If each CSA member would contribute $ 75, we'll be in good shape. Thank you!
By now, a Fox Creek Farm original, shared quite a while ago by one of our members. It first appeared in our newsletter in 2020, 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 (or 2 spring garlic)
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).