Fox Creek Farm CSA Newsletter, week of July  27, 2020
In this newsletter:
  • Farm News
  • About the produce in this week's share
  • Recipe: Kolokythokeftedes
Some of the fields at Fox Creek Farm

Farm News

Sweet corn. Tomatoes. Eggplant, peppers. The first field grown onions. Crispy lettuce. Summer harvest time has arrived! It brings you a cornucopia of colors, taste, and textures. And for us here at the farm it is exciting and rewarding to see our work most literally coming to fruition.

Not that we are finished planting for the season (or watering and cultivating). As you know we plan on harvesting well into October. And to make that work, we continue to plant until early September. Lettuce transplants are waiting to ‘touch the dirt’, and our seeders are set up to plant a lot more spinach. The fall planting of cabbages and kale are taking root. The winter squash is looking wonderful. In short: we are in good shape to keep the produce coming to your doorstep!

Our apologies for the delivery delay some of you experienced on Tuesday – Mike’s truck did not want to start after a fuel stop in Malta, and it took Raymond a trip from the farm to come to the rescue. Mike finished the deliveries with his van (which is also our ‘official’ backup vehicle), while Raymond got the delivery truck fixed and back to the farm. And in the end, we managed to get everyone their produce before the end of the day.

Enjoy this week’s harvest – and please stay safe and healthy!

Your farmers,

Raymond and Sara

Fixed. And back in business!

About the produce in this week's share

For the week of August 3, expect sweet corn, white onions, summer squash, beets, and lettuce. We are rotating kale, Swiss chard, green beans, cucumbers, bell- and sweet peppers, basil and parsley, saladette, heirloom, and red slicer tomatoes.

And ... maybe some of the melons will be about ready to harvest, too!

Summer harvest at Fox Creek Farm!


Recipe: Kolokythokeftedes (Zucchini Patties with Herbs and Feta)

Well, it seems we have a hard time getting out of the Mediterranean, where it comes to recipes in this year’s newsletter. This is for a Greek style zucchini patty – and this recipe makes about 10. Adapted from Eating Well Magazine, tested and suggested by Georgia Chamberas.

2 lbs zucchini, shredded
¾ teaspoon salt
2 large eggs
1 ¼ cup crumbled feta cheese
1 small onion, finely chopped
2/3 cup fresh dill, finely chopped
1 tablespoon dried oregano
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
1 ½ cup breadcrumbs
½ cup all-purpose flour
¼ cup extra-virgin olive oil
(Greek yogurt for serving, optional)
Toss the zucchini with salt in a colander. Let stand for 20 minutes. Squeeze handfuls at a time to extract most of the moisture.
Preheat oven to 400F. Line 2 baking sheets with parchment paper.
Beat the eggs in a large bowl. Add zucchini, feta, onion, dill, oregano and pepper and stir gently to mix.
Combine breadcrumbs and flour in a medium bowl, and mix ½ cup of this breadcrumb mixture into the zucchini mixture.
Shape ¼ cup of the zucchini mixture into patty about 3 inches wide and coat with breadcrumb mixture.
Place on the prepared baking sheet. Repeat with the remaining zucchini mixture to make about 20 patties. Brush patties with the olive oil.
Bake until golden brown, turning once halfway – should be done in about 40 minutes. Serve with yogurt (optional).

Kolokythokeftedes (picture by  Georgia Chamberas)

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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