Welcome to fall! From almost frost to summer in less than 8 hours ... potato and sausage soup recipe. U-pick update (adios, cherry tomatoes ...).
Fox Creek Farm CSA Newsletter, week of September 23, 2019
In this newsletter:
Recipe: Potato and Sausage Soup
This week's share & U-pick update
The weather is taking us for a roller coaster ride here at the farm! Thursday morning we almost hit the frost mark, and this weekend was again very summer-like. We're back irrigating, trying to maximize growth even with these rather short days. It's been a pretty dry stretch here at Fox Creek Farm!
Busy? You can say so. We're continuing to harvest beautiful crops, but in anticipation of a real frost, we're also working hard on moving our fall storage crops from the fields to the barn. Onions are curing in the greenhouse, and this week we're boxing all the winter squashes to protect them from the elements. Time to start breaking up some garlic ahead of planting the 2020 crop!
But fall is here, and that's probably the most beautiful season to be out on the farm. The leafs are starting to turn, and the crisp mornings and evenings make it easy to forget about the hot days out in the field. It's good to be farming!
Raymond and Sara
Recipe: Potato and Sausage Soup
Kelly Beers brought our attention to this soup recipe, which originated in Mother Earth News. It's a very nice mix of seasonal CSA vegetables: between the shares and the U-pick, it's almost all there!
1/2 pound kielbasa sausage
2 tbsp olive oil
2 medium onions, chopped
1/2 tsp salt, or to taste
8 medium kale leaves
2 pounds potatoes, cut into cubes
2 cloves garlic, peeled and grated or pressed
1/2 tsp minced fresh thyme
2 bay leaves
2 tbsp chopped fresh sage
Freshly ground black pepper
1/2 cup heavy cream
Cut the kielbasa into rounds 1/4-inch thick. Pour the olive oil into a medium skillet and fry the rounds on both sides to brown. Leave the fat in the skillet and transfer the kielbasa to a Dutch oven or heavy casserole. Add chopped onion to the skillet along with salt. Cover and cook over low heat, stirring often and checking to make sure the onions don’t burn or stick to the pan; add a little water if needed. After about 10 minutes, add 2 tablespoons of water, stir, and add the onions to the sausage, scraping the skillet with a spatula to get all the tasty brown bits.
Strip the kale leaves from the tough stems and ribs, and then chop the leaves. Add them to the sausage and leeks along with the potatoes, garlic, thyme, bay, sage, pepper and 3 cups of water. Cover and simmer until the potatoes are tender and have absorbed the various flavors — about 30 minutes. Stir in the cream, and taste for salt and pepper.
Or, to serve later, remove from heat and refrigerate. Just before serving, heat the soup to just under a simmer, and stir in the cream, salt and pepper. Serve the soup piping hot.
Yields 4 servings.
U-Albany MBA students visit Fox Creek Farm
Last Friday we toured the farm with a small group of U-Albany School of Business students, who are working on some projects with us. What is a better way of conveying what Fox Creek Farm is all about then by means of our fantastic produce?
In this week's share & U-pick update
This week's share: Keuka gold potatoes, bunched beets (with tops - use them as you would use Swiss chard), onions and garlic. In rotation broccoli, cauliflower, yellow wax beans, lettuce, spinach, sweet corn, peppers, the last of the tomatoes, and eggplant,
U-Pick update. The days are getting shorter, and the flowers are showing their splendor. Herbs are plentiful, as are some of the hot peppers, pole beans, ground cherries and tomatillos. Sorry, but the cherry tomatoes are pretty much done - if we got time this week, we'll start removing them.
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.