Fox Creek Farm CSA Newsletter, week of July  27, 2020
In this newsletter:
  • Farm News
  • About the produce in this week's share
  • Recipe: Baba ganoush
  • U-pick update

Farm News

The season keeps moving on. As we practice social distancing, we postponed our garlic harvest party to next year ... which means that your farm crew set to the daunting task of harvesting all the garlic. That's the first time in our 18 year history of growing garlic. And if you have any doubt about the meaning of the expression 'many hands make light work', you should ask us about harvesting garlic without help of our CSA membership! 

As you noticed in the shares, we're slowly but steadily moving into the highs of summer harvests. Early season greens made space for peppers and eggplant; we're picking some green beans instead of arugula; and we are keeping a very close eye on the first tomatoes for the 2020 harvest season. Eating great produce from a local farm makes for creative cooking, doesn't it?

And talking about creative cooking, in our kitchen we've been experimenting with regional themes. Trying something new to bring a whole meal from the Mexican, Mediterranean, Indian, Chinese, sub-Saharan African, or Northern European (i.e. Dutch) kitchen - it's surprising how different kitchens make for different tastes and textures. Take a trip in your mind just by searching for new recipes online!

To good eating and creative cooking,
Your farmers,
Raymond and Sara

Beautiful stand of winter squash and pumpkin

About the produce in this week's share

For the week of July 27 expect Nantes carrots, Batavian (or summer crisp) lettuce, summer squash, garlic, and for the full shares only: cabbage.

We're rotating cucumbers, green beans, eggplant, bell peppers, hot peppers, basil, parsley, cilantro, Swiss chard, and hopefully the first saladette tomatoes of the season.

Our 5-minute scare crow trying a new pose in the melon patch

Recipe: Baba Ganoush

Lebanese style appetizer (one time we replaced the tahini with peanut butter, and it did work).


3 cloves garlic
2 Tablespoons lemon juice
3 Tablespoons tahini
1/3 cup olive oil
¼ cup fresh parsley
Salt and pepper to taste


Preheat the oven to 425F. Trim the top of the eggplant and cut in half. Use a fork to poke a few holes in the eggplant skin. Place the eggplant halves, flesh side down, on an oiled baking sheet. Bake for 30-40 minutes or until the eggplant fully softens. Remove from heat and let cool.

When the eggplant has cooled, scoop out the flesh and let drain in a colander. Then transfer the eggplant flesh to a food processor, add tahini, garlic, lime juice, parsley, salt and pepper. Pulse or run the food processor as briefly as possible until everything is blended. Adjust consistency with olive oil if needed. Adjust flavor with salt and pepper as desired.

Serve with pita bread or try the easy roti flatbread recipe, below.

Roti flat bread

This easy recipe for Indian flat bread uses just two ingredients: whole wheat flour and water.


2 cups whole wheat flour (or 1 cup white, one cup whole wheat), plus ¼ cup for rolling
¾ cup water needed to knead the dough.

Add the flour to a large bowl, then add the water little by little. Mix with your hands and bring the dough together – ¾ cup is about the average amount of water you will need, but you may have to add more depending on the kind of flour you use.

Once the dough comes together, knead the dough until smooth, and cover with a damp cloth for about 20 minutes.

After the dough has rested, give it another quick knead. Then, divide the dough in 12 equal balls. Dust the dough ball with flour, and roll out with a rolling pin, until it is about 5-6 inches in diameter.

Heat a skillet on medium heat, and cook the roti. Cook for 15-30 seconds per side, or until brown spots form.
Goes nice with the Baba Ganouch!

Foggy sunrise on Saturday morning at Fox Creek Farm

U-pick garden update

A lot of people have been asking us about the status of the U-pick garden for this unusual season. Earlier in the season, we were unsure if it would be wise to open the garden for the CSA membership.

Unfortunately, given the current COVID-19 situation, we have made the decision NOT to open the U-pick this year. Although we are convinced that all of you are doing their best to prevent the spread of the Corona virus, we are concerned for our health and the health of our farm workers.

An outbreak of COVID-19 on the farm would be devastating - while we could quarantine at home, we would not be able to plant, cultivate, harvest, pack, or deliver produce. And it would be almost impossible to catch up from a 2-week hiatus not working on the farm.

And while we pride ourselves in our farm, and are always excited for the opportunity to share it's beauty and splendor with you, we hope for your understanding - next year better!

Coming Soon ... Sweet Corn

Questions? Concerns? A recipe to share? Contact your farmers!

Thank you for your kind emails, requests, and recipes. We always welcome your feedback. The farm crew loves to hear from you, too! 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).
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