Fox Creek Farm CSA Newsletter, week of July 15, 2019
In this newsletter:
  • Farm News: Garlic Harvest Party, upcoming!
  • Napa Cabbage Recipe
  • This week's share & U-pick update 

Farm News

Last week we wrote about how Fox Creek Farm CSA reaches beyond outstanding, fresh produce. We hope you agree with us that your CSA membership brings more then changes to eating habits, or creative cooking. And in two weeks from now, we'll offer you an opportunity for a hands-on fun farming experience!

On Saturday, July 27 we'll be hosting our annual Garlic Harvest Party, from 8:00 AM to 2:00 PM. The garlic needs to come out of the ground, and we can use some help. Come for the day, or come for a little bit. There's things to do for everybody, and we barter garlic for your help.

This is a great opportunity to try your hand at some farm work - and to see how much work a group of people can do in a limited amount of time.

For long-time members: we no longer "bunch and tie", but now clip in the fields and cure the crop in the greenhouse. That saves us a lot of work. Besides, it makes the garlic cure faster, limiting the chance for mold related issues.

As always, the farm will offer a mid-morning snack (and coffee & tea). We'll finish the day with a potluck lunch, as we expect to get the work done around 12:30/1:00 PM -- please bring a dish to share!

If you can make it the 27th, this is a great opportunity to visit the farm - and if it's not for the garlic harvest, the U-pick is looking beautiful!

Your farmers,
Raymond and Sara

Recipe: Napa Cabbage Salad with Parmesan and Pistachios

Napa cabbage is quite versatile. You can substitute it almost anywhere you would use a regular cabbage (cole slaw, stir-fry, salads, etc.). We came across this Napa salad recipe which we thought was well worth sharing.

1 Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces
1.5 tsp sea salt, plus more to taste
1/2 cup chopped raw pistachios
2.5 Tbsp olive oil, plus some more for drizzling
1 sprig thyme
1/2 tsp orange zest
1/2 tsp sugar
2 Tbsp vinegar
2 tsp honey
1 cup parsley leaves
3 oz. parmesan, grated or shaved
Ground black pepper to taste


Preheat oven to 350°.

Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, until golden brown (5 minutes).
Transfer to a small bowl. Add thyme, orange zest, and sugar and combine. When cooled down, discard thyme sprigs.

Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

Serves 4.

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

This week's share, Napa cabbage, baby Nantes carrots, and lettuce. In rotation, summer squash, cucumber, hot pepper, basil and parsley, tatsoi, eggplant, kale and Swiss chard.  

The U-Pick is open! There are enough culinary herbs and scallions to go around. Plus, more and more flowers for cutting a small bouquet of flowers!

Garlic Harvest Work party: Saturday July 27, 8:00 AM to 2:00 PM  


Thank you for your support of our family farm!

We pride ourselves in providing our CSA members with an experience that exceeds your expectations. 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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