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Fox Creek Farm CSA Newsletter, week of July 30, 2018
In this newsletter:
  • Farm News. Wet week turns all green. New garlic drying method with outstanding results
  • Recipe: Stir fried Swiss chard with bell pepper and garlic
  • U-pick, and this week's share 
  • Mark your calendar: on-farm events

Farm News

The rain of last week gave us an opportunity to recover from the garlic harvest - we measured close to 5 1/2 inches here on the farm, which kept the tractors in the shed, and got our boots very muddy. With the still very warm temperatures it takes little imagination to see the crops grow (and the weeds, too, but as farmers we don't try to imagine those growing too much!).

With all the wetness, one major concern now becomes fungal related issues in the fields - the moisture certainly could be conductive to some pesky mildews. But as the plants went in this wet period in pretty good health, we've put this concern on the back-burner.

How lucky we were to pull the garlic one week ago - it's so much nicer pulling the crop when it is dry! Our new curing method in the greenhouse is doing wonders. The fastest curing on record (at least on our farm). We expect the crop to be fully cured by Wednesday - taking 20 days off the regular curing process in the barn and sheds. Drying so fast that botrytis doesn't even has a chance to develop!

By the end of this week everyone should have had a taste of the first tomatoes of the season - with much more coming in the next weeks. The U-pick continues to look great - stop by if you are in the neighborhood, or consider making an adventure of visiting your farm this season!

Enjoy this week's share,

Raymond and Sara

Recipe: Stir-fried Swiss chard with bell peppers and garlic

This recipe may take your Swiss chard adventures in a different direction - the dicing and slicing almost takes more time than the cooking (but plan to have your rice or noodles ready when the chard is tender). Adapted from NYT Cooking
 
Ingredients:
 
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoons sesame oil
¼ to ½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon sugar
1 tablespoon canola oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 bunch Swiss chard, stems trimmed, and cut crosswise in 1/2-inch strips
1 medium bell pepper, cut in 1/4-by-2-inch julienne 1 cup julienne
¼ cup thinly sliced onion
¼ cup coarsely chopped cilantro(optional)
 
Directions:
 
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Set both bowls aside.
 
Heat a skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the pepper and onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss lightly, then add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro.
 
Serve over cooked rice or rice noodles.

In case you missed it, still CSA shares available ...

The winter storage shares are almost all sold - if you are on the fence, this is the time to add this option. It's a great opportunity to bring local produce from your farm to your Thanksgiving dinner table! Just let us know by email if your would like to add this option.

We also still have some regular CSA shares for sale -- let your friends know! We'll pro-rate for missed shares, so this is a great opportunity to give Fox Creek Farm produce a try! 

In this week's share

In every CSA share this week: Lettuce, baby carrots, garlic, summer squash and Swiss chard or kale. We are rotating cucumbers, bell peppers, sweet peppers, hot peppers, eggplant, basil and parsley, red slicer tomatoes, and green beans. 

U-Pick update: 

In the U-pick you can find an abundance of flowers and herbs: oregano, thyme, chives, parsley, basil, leaf fennel, summer savory, sage, marjoram, chamomile, cilantro, dill, lemon grass and a wide selection of hot peppers.

It continues to be a little early for the field grown cherry tomatoes - maybe next week?  

As a reminder, we just ask you to 'cut to come again', i.e. to take a branch and not the whole plant (so it can regrow), and to harvest with the consideration that the U-pick is shared with all the other CSA members. Thanks!

Upcoming farm events:

Saturday, September 1 or 8: Garlic work party (Morning only, with potluck lunch)
Friday, September 21: Farm potluck dinner (evening)
TBA: Gleaning work parties.

Your farmers are here to help

If there is anything we can do to make your Fox Creek Farm experience better, please let us know! 

Sara and Raymond Luhrman, Fox Creek Farm CSA
182 Fox Creek Farm Road, Schoharie, NY  12157
(518) 872-2375
farmer@foxcreekfarmcsa.com

Copyright © 2018 Fox Creek Farm CSA, All rights reserved.


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