Another grant: greenhouses! Recipe for pasta with heirloom tomatoes. Autumn Evening in the Garden Ticket drawing. Schenectady CSA site wanted.
Fox Creek Farm CSA Newsletter, week of September 2, 2019
In this newsletter:
Recipe: Heirloom Tomato–Basil Pasta with Olives and Feta
Capital Roots' 9/12 Autumn in the Evening Gala ticket drawing
We welcome suggestions for a Schenectady CSA site for the 2020 season (and we are looking for a driver for 2020)
This week's share & U-pick update
IMPORTANT NOTE: Delivery day change because of Labor Day
Monday, September 2 was Labor Day. So we are making a one-time change to our CSA delivery schedule, as following:
Monday, 9/2 sites, will be delivered on Tuesday, 9/3 (same times)
Tuesday, 9/3 deliveries, will be delivered on Wednesday, 9/4
And Thursday, 9/5 deliveries will still be on Thursday, 9/5 (unchanged)
Next week we'll be back at our regular Monday (9/9), Tuesday (9/10), and Thursday (9/12) delivery schedule!
While the Labor Day weather was not ideal for an end-of-summer holiday, we welcomed the rain as it watered in our first batch of cover crops. By the end of the week we expect to see the first oats and peas germinate. And by next spring, those overwintered cover crops will help to grow some fabulous veggies!
The sudden colder weather got us looking at our fall crops. Beets, cabbage, broccoli, carrots, and cauliflower are looking very promising. Noticeably shorter days and cooler nighttime temperatures are putting the brake on the gigantic tomato production - expect a more manageable number of tomatoes in your upcoming shares!
USDA NRCS EQUIP Grant: Last week we talked about the NYS Department of Ag and Markets Climate Resilient Farming grant the farm received to help with the purchase a no-till grain drill. Our grant writer (who is also your newsletter editor) has been doing pretty well this year and also secured funding from the USDA to install two addition hightunnels. The new tunnels will increase our covered growing space by 150%. More covered space gives us the opportunity to grow more frost sensitive crops earlier in the season - and gives us the confidence to extend the CSA harvest season!
The U-pick continues to receive rave reviews from CSA visitors. And for good reason: with the colder weather, the flowers are looking absolutely fantastic. Come check it out if you have a chance!
Raymond and Sara
Recipe: Heirloom Tomato–Basil Pasta with Olives and Feta
Bill Schaefer brought this recipe to our attention, after trying it - he says it's very good!
This dish epitomizes the laziness of summer: It’s as simple as folding a handful of fresh ingredients into cooked pasta. Use the ripest tomatoes you can find and you’ll be rewarded with a flavorful sauce that gives cooked tomato sauce a run for its money.
The tomatoes get tastier the longer they sit, so if you have time, you can complete step 1 up to 3 hours before serving. If not, the dish will still be delicious, but you’ll probably need a little pasta cooking water to help things along. And remember not to refrigerate the tomatoes, which will degrade their flavor and texture.
2 pounds ripe heirloom tomatoes
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup olives, pitted and coarsely chopped
1/4 cup fresh basil leaves, thinly sliced
2 medium garlic cloves, minced
1 pound orecchiette pasta
1 cup crumbled feta
Directions: Cut tomatoes into small dice. Combine tomatoes and any accumulated juices with olive oil, salt, and pepper in a large nonreactive bowl, stir gently to coat well, and let sit at room temperature at least 10 minutes or up to 3 hours before serving.
When tomatoes are ready, add olives, basil, and garlic and mix until well combined. Bring a large pot of salted water to a boil and cook pasta according to the package directions. (If the tomatoes have not let off a lot of juice, reserve 1/4 cup of the pasta cooking water before draining.)
Toss warm pasta with tomato mixture, adding pasta cooking water as needed. Fold in feta and serve. Serves 4-6
Capital Roots' Autumn Evening in the Garden ticket drawing
For over 10 years, Fox Creek Farm CSA has been working with Capital Roots' Squash Hunger program. Capital Roots volunteers pick up the left-overs at many of our CSA sites, and deliver them to shelters and food pantries in the region. The Squash Hunger program really helps to make sure no produce grown on the farm goes to waste.
Since 2006, Capital Roots has been organizing the 'Autumn Evening in the Garden' fundraiser. They invite local farms to donate produce to local chefs, who create a sampling of outstanding food to feast on.
From the Capital Roots website: "The event will take place at the Hilton Garden Inn in Troy, connecting more than 20 of the region’s most talented chefs with 40 local growers, producers, and beverage makers from all over the greater Capital District. The farmers contribute meat, cheese, and produce which the chefs use to create unique dishes to share with nearly 350 guests. Guests sample outstanding cuisine drawn from the creative kitchens of some of the area’s finest restaurants while enjoying local wines, beers, and spirits, and mingling with chefs, farmers, and friends.The event is on Thursday, September 12, 6:00 PM at the Hilton Garden Inn in Troy".
Fox Creek Farm CSA has been a long-time produce donating farm. In exchange for the produce donation, the farm receives two complementary tickets to the event (a $ 250 value)..
This year, we would like to enter those two tickets in a drawing - if you would like to be entered in the drawing, please send us an email with your name by Wednesday, September 4, 11:59 PM. We will do the drawing on Thursday, and will let the winner of the two tickets know by Friday.
Schenectady CSA site suggestion wanted for 2020 season
Looking for a new Schenectady CSA site: After 11 seasons (is that right, Cheryl?) on Parkwood Avenue, Cheryl has announced her retirement from hosting our CSA pick-up in her garage. We are looking for a new home for the CSA in about the same area. A church meeting room? Somewhere on the campus of Union College, like our CSA site at U-Albany? Your garage?
Driver wanted: For 2020, we are looking for someone who would like to do one or two produce delivery runs per week. Our Tuesday run goes from the farm to downtown Albany, to Schenectady, and back to the farm in Gallupville. The Thursday run goes to Altamont, Schenectady, and Clifton Park. Job involves a some lifting, and driving our delivery truck. This is a paid position, of course. We'd like to hear from you if you are interested!
In this week's share & U-pick update
This week's share: Lettuce, garlic, Potatoes, Onions. In rotation heirloom and slicer tomatoes, and cucumbers, summer squash, eggplant, peppers, basil, Swiss chard, kale, sweet corn, cauliflower, and saladette tomatoes,
And the U-Pick Cornucopia continues! The U-pick garden is still looking fantastic. Culinary herbs, flowers (the picture above is from a CSA member harvest), lots of different cherry tomatoes, tomatillos (they are ripe when the husk is opening), ground cherries, hot peppers (from hot to very hot). All surrounded by a beautiful working farm!
Thank you for your support of our family farm!
We pride ourselves in providing our CSA members with an experience that exceeds your expectations. Please don't hesitate to contact us with any of your questions or concerns regarding the farm.