Fox Creek Farm CSA Newsletter, week of July 1, 2019
IMPORTANT: Independence Day (July 4) CSA pick-up day change. As July 4 is on a Thursday, we are changing all Thursday CSA pick-ups to Wednesday, July 3. Same time, same place. Monday pick-up and Tuesday deliveries remain 7/1 and 7/2, respectively.

In this short newsletter:
  • Farm News: we're irrigating! 
  • Garlic scape recipe
  • Daikon radish recipe
  • U-pick is open!
  • This week's share 

Farm News

Late last week we finally started irrigating the crops ... we set a record for the latest day in the season to turn on the water pump, ever. It's been really wet and not very sunny until just a few days ago. And while we would expect to see some fungal diseases raging through some of our CSA crops as a result, almost all plants have been proven to be very resilient.Growing a little slower due to the lack of sun, yes, but no big problems, otherwise.

As farmers, we're used to dealing with the weather (and we're pros when it comes to complaining about it). Too much snow. Too hot. Too dry. Too cold. Too wet. But in the end we just roll with the punches to care for our crops as well as we can given the circumstances. And for this season, so far, we managed reasonably well!

To a good Fourth of July Holiday & weekend,

your farmers,

Raymond and Sara

Recipe: Pickled garlic scapes

This recipe for pickled garlic scapes doesn't use a water bath. It's a refrigerator pickle recipe, that keeps for about a week. Pretty easy, and the result is a garlic scape that has the texture of dilly beans, but the flavor of mild garlic.


  • 1 bunch of garlic scapes, ends trimmed, cut to jar lenght
  • 1 teaspoon dill seeds
  • 1/2 teaspoon ground black pepper
  • 1 cup vinegar or apple cider vinegar
  • 1/2 cup water
  • 1 Tablespoon pickling salt

Directions: Add the cut garlic scapes to a clean Mason jar. Meanwhile, combine all other ingredients to make a brine in a small sauce pan. Bring to a  boil and poor over the garlic scapes, leaving 1/2 inch head space. Remove air bubbles and add more brine if needed. Screw on lid, and refrigerate for one to two days before using. Consume within 1 week. Note that this pickle recipe does not allow for long-term storage,

Recipe: Kale Pad Thai with Daikon Radish

Ingredients (for the dressing):

  • 1 tablespoon almond butter
  • 1 tablespoon tamarind paste
  • 1 tablespoon maple syrup
  • 1/2 cup lime juice
  • 1 tablespoon tamari
Ingredients for the Pad Thai:
  • 1 Tablespoon olive oil
  • 1/2 onion, chopped
  • 2 garlic scapes, minced
  • one 1-inch piece ginger, peeled and chopped
  • 2-3 large leaves of kale, chopped 
  • Salt to taste
  • 6 Oz Pad Thai rice noodles
  • 1 small daikon radish
  • 1 cup bean sprouts
  • 1/2 cup roasted cashews
  • 1 cup basil leaves, torn
  • 1 cup cilantro leaves
Directions: Make the dressing first. Combine almond butter with tamarind paste in bowl and mix with a spoon until smooth. Add maple syrup and mix to incorporate. Then add lime juice and soy sauce, whisk until smooth. Reserve.

Then make the Pad Thai.Warm the olive oil in a large pan over medium-high heat. Add onion, garlic scapes, ginger and lemon grass and saute for 2 minutes. Add kale and salt and continue for another 5 minutes. Cover and set aside.
Prepare the Pad Thai noodles according to the instructions.
Peel and cut the daikon radish into noodle size.
In a large mixing bowl, combine the rice noodles with the daikon, bean sprouts, sauteed kale mix, cashews, herbs, and the dressing. Toss gently to coat. Serve while still warm. Serves 4.

Farm visits, and the Garlic Harvest Work party:

As we said last week, please feel free to visit the farm if you are in the neighborhood. It's really a very pretty place - if you've not been here before, you likely will be amazed by the surroundings in which we grow your CSA shares. For directions, Google "Fox Creek Farm CSA", and your on your way!

We're still not sure about the harvest date for the garlic (and our garlic harvest work party). We just starting to harvest the garlic scapes.. We're still undecided between Saturday, July 20, or Saturday, July 27. But the late harvest date of the scapes points more towards a July 27 harvest right now.

In this week's share, and U-pick update

This week's share, Red butterhead lettuce, garlic scapes, mesclun, scallions (full share only), daikon radish (full share only). We are rotating summer squash, edible podded peas, kale, and arugula. 

The U-Pick is open! There are enough culinary herbs and scallions to go around. We have a box with supplies set-up in the garden, as well as some simple harvest instructions. Enjoy!

Thank you for your support of our family farm!

We pride ourselves in providing our CSA members with an outstanding experience. Please don't hesitate to contact us with any of your questions or concerns regarding the farm. 

Sara and Raymond Luhrman, Fox Creek Farm CSA

182 Fox Creek Farm Road, Schoharie, NY  12157

Copyright © 2019 Fox Creek Farm CSA, All rights reserved.

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