Fox Creek Farm CSA Newsletter, week of June 8, 2020
In this newsletter:
About the produce in this week's share
Recipe: Spicy roasted pac-choi
It's happening again - another season of harvesting and sharing exceptional produce is about to start. Business as usual, maybe - or maybe not. We're all affected in one way or the other by the COVID-19 crisis. Working from home. Homeschooling. The new reality of the 6' distance society. Which are small adjustments considering the massive unemployment numbers, the number of people that got and survived the corona virus, and those that are grieving over the dear ones they lost. Top that with the continuing public outrage over racism after George Floyd's death, and you'll have to agree that we are all living in unprecedented times.
We're glad to bring you some normalcy - sharing with you the fruits of our labor, home delivered.
With the hard work of Richard and Barryton (our farm workers), Mike and Erik (our delivery drivers), and Karin and Johanna (our packing house bosses), we'll be bringing you 21 weeks of exceptional produce.
Raymond and Sara
P.S. we will be emailing you with the ETA and tracking information for your produce delivery the evening before your delivery day
About the produce in this week's share
For the week of June 8, expect to find in your deliveries Pac choi (aka bokchoy), garlic scallions, butterhead lettuce, fresh leaf spinach, radishes, and baby lettuce mix.
Pac choi is a member of the brassica family (like cabbage, cauliflower, and kale). It's an Asian cabbage, which does well in a quick stir-fry, miso soup, or in the spice roasted pac choi recipe featured in this newsletter.
Garlic scallions were planted as a small head of garlic in October, and we harvest before the cloves start forming a new bulb of garlic. The garlic scallions can be used like you would use garlic (mince finely, and take about 1 garlic scallion as an equivalent for one clove of garlic), or as you would use a scallion (with a garlic flavor, of course). Goes well with the Pac-choi in the miso soup, for example.
Butterhead lettuce (also known as Boston lettuce). In the early season, we grow a variety named Sylvesta.We hope you'll be impressed by the sweet buttery flavor and delicate texture of the large, ruffled outer leaves.
Fresh spinach. Sweet, green, and healthy. Eat it raw in a salad or take it all the way to spanakopita. The spinach variety in this week's share is called Reflect.
Radishes. For years we tried to grow radishes, with mixed success. Until we found a hybrid variety that works for us. In this week's share, that's Rover. You'll appreciate the nice size, and the mild flavor. Goes well with salads!
Baby lettuce mix. A mix of a lot of different types of lettuce, that we plant densely in the field, and harvest immature. It makes for some very tender leafs, that do great with a light salad dressing, so not to overwhelm the flavor of the lettuce!
A note on washing produce: we recommend you wash your Fox Creek Farm produce before consumption, as you would with produce from any other source.
Recipe: spicy roasted Pac-choi
This recipe is from the kitchen of Cheryl Nechamen.
1 large head of Pac Choi
2 tbsp olive oil
2 tsp sesame oil
2-3 tbsp soy sauce
2 cloves garlic, minced
1/2- 1 tsp crushed red pepper flakes
2 tsp sesame seeds
Preheat oven to 400 degrees. Cut the Pac Choi into quarters lengthwise. In a small bowl, whisk together the rest of the ingredients. Place Pac Choi on a large baking sheet and pour the marinade over the wedges. Gently rub the Pac Choi with your fingers to make sure the marinade gets under some of the layers. Roast for 6-7 minutes until wilted and tender-crisp.
This marinade is also good on beets and beet greens.
Ode to the new high-tunnels!
As you may remember, last year we received an NRCS-EQUIP grant to put up two additional hightunnels (unheated greenhouses). We finished building them this spring. Summer squash will be on the way to your kitchen soon!
Questions? Concerns? A recipe to share? Contact your farmers!
We 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).