Fox Creek Farm CSA Newsletter, week of August 16, 2021
In this newsletter:
Farm News: Birdseye perspective
In this week's share
Recipe: Julia Child inspired onions soup
As you might know, your farmers live on the farm. Our commute to work is a 2 minute walk. And our work is always here. Being so close obviously has it's advantages, but at times it is hard to see the accomplishments: isn't change about contrasts?
So when we sent up our drone to take a couple pictures of the farm, we were pleasantly surprised by what we saw. A full pond (even after the heat of last week, and a lot of irrigation). Well organized fields. A nice lay-out of our farm buildings, a sizable U-pick. In short: a beautiful farm!
And the great view from above goes with harvests of some very nice crops so far. We hope you enjoyed last week's water melon. Our greenhouse peppers look the best ever - tall, sturdy plants carrying sizable fruits. We're picking more and more tomatoes. The flowers in the U-pick are stunning.
Enjoy this week's harvest,
Raymond and Sara
In this week's share:
New potatoes (weather permitting - we cannot harvest them in the rain), Summer Squash, Fresh white onions, Lettuce, and Cucumbers.
We are rotating: Eggplant, Beans, Swiss chard, Melon, Basil & Parsley, Cilantro & Hot pepper, Summer squash, and tomatoes.
What else to say about the U-pick?
Well, it's popular. A great reason to come out to the farm. Bouquet of flowers, anyone? What, 17 kinds of cherry tomatoes! Fresh rosemary? Tomatillos ... cilantro ... 12 different types of hot peppers.
It's kind of a culinary sampling garden, with colorful flowers, in a beautiful setting.
The U-pick is open from 8:00 AM to 7:00 PM daily, no appointment necessary. The garden is complementary to your Fox Creek Farm CSA membership. No additional charge – we just ask you to pick what you will use, and to keep in mind that the garden is shared with a lot of other CSA members.
There is enough space to keep 6' social distancing.
Bags and harvest scissors are available at the garden!
Recipe: French onion soup
After watching Julia & Julia on Netflix, we came across this french onion soup recipe. Probably the best onion soup ever served in our farm house.
5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter (maybe a bit more)
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1/2 cup dry white wine
salt and pepper
Serve with some good french bread.
Place heavy bottom stock pot or Dutch oven over medium-low heat. Add 1 Tbs cooking oil, 2Tbs butter to pot. Add sliced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent.
To brown or caramelize the onions turn heat under pot to medium or medium high heat. Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the rest of the stock, and the wine to the soup. Simmer for about 30 minutes.
Check the soup for seasoning and add salt and pepper if needed.
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).