Fox Creek Farm CSA Newsletter, week of August 10, 2020
In this newsletter:
  • Farm News
  • About the produce in this week's share
  • Recipe suggestions for new potatoes
  • All about heirloom tomatoes
Beautiful skies over Fox Creek Farm!

Farm News

The farm came through the first tropical storm to hit New York quite well. A lot of rain (which the crops really enjoyed), and a couple of tree branches down. But otherwise no harm done. And while Mike and Eric braved the roads with our delivery trucks, we rounded up the morning harvests ahead of the major rains – and wisely chose to focus on some greenhouse clean-up work: a well-deserved reprieve from working in the fields!
Now full-time farming for the 12th season, we have seen our share of weather events. Hurricane Irene, in 2011. Digging for late-season spinach through the snow. Late frosts. Or just this season, a stretch of 6 weeks with just half an inch of rain. “You cannot change the weather” is the right expression here. But that does not mean that we are opting for a fatalistic philosophy of farming. Instead, we opt for trying to control what we can. From soil health, soil fertility, crop selection, growing and handling of transplants, cultivation and weeding, and pests, to our harvest, post-harvest, and packaging techniques.
We come to realize that the ideal weather does not really exist for a diversified vegetable farm like ours. Some crops flourish with lots of water, others like the heat. So even with erratic weather patterns, we keep harvesting exceptional produce!
And talk about exceptional produce – as we are moving towards harvesting a lot of tomatoes, we would like to teach you a bit or two about tomato identification. The heirlooms tomatoes particularly might bring you something you may not be accustomed to, with their surprising form, color, and outstanding taste. Read on!
Stay healthy and positive under these ongoing unprecedented circumstances. Together we will get through this. And enjoy this week’s harvest!
Your farmers,

Raymond and Sara

New potatoes

About the produce in this week's share

For the week of August 10, expect Red Norland potatoes, white onions, garlic, and summer squash. We rotate through the deliveries lettuce, Swiss chard, eggplant, bell or sweet peppers, hot peppers, cilantro, basil, parsley, cucumbers, melons, saladette, red  slicer, and heirloom tomatoes, as well as sweet corn.

Sweet corn

New Potato recipe suggestions

This week we are harvesting the first potatoes of the season. The variety in this week’s share is called Red Norland – red skin, white flesh. New potatoes have a very tender skin, which makes it hard for us to put them through our root washer: it would tear the skins right off. So, we apologize for the little bit of dirt still on the tubers. The texture and flavor of the new potatoes in this week’s share will likely make up for it!
Syracuse Salt Potatoes
This is a nice recipe for small new potatoes. Make a brine by dissolving salt in warm water until the salt starts settling out. Add the washed new potatoes and cook for about 20 minutes. Drain the water, and top potatoes with melted butter.
 German Style Potato Salad
Emily Davis shared this recipe – it’s of Mennonite origin.
6 slices bacon
4 cups hot diced potato with skin on (see directions, below)
1/2 cup celery
1/2 cup chopped onion
1 tbs parsley (garnish)
1 tbs flour
1/3 cup sugar
1/3 cup vinegar
2/3 cup water
Cook red skin potatoes in boiling water until you can pierce them with a fork. Dice them into medium chunks (1/2")
Cook 6 strips of bacon (or if you wish to leave the meat out use vegetable oil). Reserve one tablespoon of fat
Cook onion and celery in the bacon fat or oil. Mix in the flour. Add sugar, vinegar, and water, bring to a boil stirring constantly. Pour dressing over potatoes and top with crumbled bacon.
Sprinkle with pepper and chopped parsley and serve hot.
Roasted Red Norland Potatoes
If the temperatures stay a little modest, we like to roast our new potatoes. The recipe is simple: wash and half the potatoes, toss with olive oil, salt and pepper, transfer to a baking sheet, and roast for about 25-30 minutes in a hot (375°F) oven, until tender and golden brown.

All about (heirloom) tomatoes

With our tomato harvests gearing up, you will start seeing heirloom tomatoes in the shares. It is hard to find heirloom tomatoes in the supermarket, as they are quite delicate and hard to ship. They also not always look like your ‘middle of the road, red and round’ tomato a lot of people have grown accustomed to. But with their at times odd shape and color, they bring an wonderful spectrum of flavor to the table!
Here at the farm we grow Black Brandywine, Black Prince, Brandywine, Carbon, Cherokee Green, Cherokee Purple, German Johnson, Green Zebra, Jubilee, Persimon, Pineapple, and Striped German
And this is how some of them look:

1. Red slicer (a hybrid tomato for your reference)
2. Striped german
3. Black prince
4. Carbon
5. Persimon
6. Cherokee purple
7. Jubilee
8. Brandywine

Questions? Concerns? A recipe to share? Contact your farmers!

Thank you for your kind emails, requests, and recipes. We always welcome your feedback. The farm crew loves to hear from you, too! 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).
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