Farm news. Harvest notes. Recipe for arugula pesto.
Fox Creek Farm CSA Newsletter, week of June 22, 2020
In this newsletter:
About the produce in this week's share
Recipe: Arugula pesto
We're getting 'the hang of it', here at the farm. Trucks are getting loaded in the morning so Mike and Eric can make your deliveries. We go back to the fields to continue harvesting for the next day's delivery. In the afternoon, the crew splits: Karin, Sara and Johanna are packing the produce shares, and Barryton, Richard and Raymond are back in the fields to plant, weed, and thin. We're all working hard to bring you our exceptional produce!
We're looking for some rain! It's been dry on the farm, with just 1/2 inch of rain in the past 5 weeks. While you might not like the thunderstorms predicted for the afternoons this week, remember that your produce will appreciate a good soaking. And we get a break from running the irrigation system ...
As the realities of climate change are starting to get a stronger grip on the farm, we're talking with Cornell University, USDA-NRCS, and Schoharie County Soil and Water about ways to make our irrigation more efficient. Expanding our acreage under micro- and precision irrigation is key - and we're going to give it a try, starting with some of our mid-season crops.
We hope you're all doing well -- given the circumstances. COVID-19 continues to turn our worlds. Please stay healthy!
Raymond and Sara
P.S. Thanks for putting out your coolers for the deliveries. It really makes things a lot easier on our drivers!
Trellising cucumbers in our other new high tunnel. We're curious how this will look when the plants are mature ...
About the produce in this week's share
For the week of June 22, expect to find in your deliveries Pac choi (full shares only), spring onions, lettuce, and arugula.
We are ROTATING kale, spinach, summer squash, broccoli, radish, and peas. And deliveries later in the week might see the first garlic scapes!
Arugula is a member of the mustard family. We harvest it when it is still pretty small, making the leaves nice and spicy, but not hot.
Arugula works nice as a salad by itself, as a side with grilled meats, on toast with some goat cheese, or in a simple pasta with olive oil, lots of Parmesan, and maybe some pine nuts.
Or use arugula to make a pesto. See the featured recipe in this newsletter.
Garlic scapes are the tops of our garlic plants. We take them off to encourage the garlic to put more energy in growing the bulb. But you can eat the springy flower stalks - mince them finely and use them as you would a garlic clove. Or caramelize them like you would do with onions. Discard the top and bottom, as they might be too mature to be tender.
A note on washing produce: we still recommend you wash your Fox Creek Farm produce before consumption, as you would with produce from any other source.
What does 'We are rotating' mean?
It means that not everyone will get that crop in the same week. We pride ourselves in sharing exceptional produce with you - so we harvest crops when they are at their prime.
For example, not all summer squash comes in at one time - they mature continuously. In the beginning of the season, there might not be enough to share with everyone and we need to rotate (and keep notes). Rest assured that over the duration of the season, we make every effort to make the rotated crops go through as equal as possible.
The potatoes are looking good - weekly cultivation keeps the weeds down.
Recipe: Arugula Pesto
Arugula pesto is easy to make, and makes for a very nice add on to your pizza or pasta!
2 cloves garlic (or 2 garlic scapes)
1/3 cup shelled walnuts
2 cups arugula
½ tsp salt
½ cup olive oil
½ cup Parmesan cheese
Process in a food processor, starting with the garlic, then add the nuts. After nuts and garlic are finely chopped, add the arugula and salt. Pulse until the arugula is finely chopped, too. Then, while the machine is running, drizzle in the olive oil. You should get a pretty smooth mixture. At that point, work in the cheese until well combined. And there’s your arugula pesto!
Drip irrigation helps us preserve water, by getting it at our plants, only.
Questions? Concerns? A recipe to share? Contact your farmers!
We continue to 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).