Fox Creek Farm CSA Newsletter, week of September 10, 2018
In this newsletter:
  • Farm News
  • Recipe: Blackened green beans
  • U-pick, and this week's share 
  • All set for the on-farm potluck dinner, Saturday, September 22

Farm News

When we started our first CSA season some 14 years ago, we could not have imagined where the farm has taken us to today. Our small beginnings, with just 10 CSA members, has grown to provide us both with a very rewarding full time occupation. And we're now providing produce for some 400 families. 

It is humbling to realize that even after 14 years of farming, there's still room for improvement. Some new ideas brought us probably the best run of melons to date. Better management of our soils results in less pests, and even higher quality produce. And with our experience (and our outstanding farm labor), we are finally able to put stress a little bit more on the back burner. It's good to be farming!

If you RSVP-ed, we hope to see you on Saturday, 9/22 for the potluck - it starts at 5:00, with dinner at 6:00 PM. If you did not RSVP, sorry, our barn will be full!

In the harvests you'll notice a steady move to more fall-like crops. The tomatoes are taking a slower pace, but we've stared to cut the late season spinach!

Enjoy this week's bounty!

Raymond and Sara

Recipe: Blackened Green Beans (and other vegetables) 
Over the last couple of weeks, we’ve been enjoying blackened green beans, but most recently we’ve been adding other vegetables to the blackening process, too (like pieces of cauliflower, or sliced summer squash). The initial recipe is inspired by the one from Ric Orlando, but as busy farmers, we’ve found some shortcuts that make things just a bit easier. It remains a rather spicy way of serving green beans, however!
1 pound string beans, stems removed
1/2 teaspoon cayenne
1 teaspoon ancho chile powder
3 teaspoons cornmeal
1 teaspoon dry oregano
1 teaspoon dry thyme
1 teaspoon paprika
1 teaspoon salt
1 teaspoon finely ground black pepper
2 heads garlic (very finely minced)
2 tablespoons vegetable oil
In a medium bowl, mix the herbs, spices and cornmeal. In a larger bowl, toss the beans (or your other vegetables) with the vegetable oil, add the spice and cornmeal mix, and get the vegetables to cover with the spice mixture.
Preheat a cast iron skillet to very hot and blacken the beans – the idea is not so much to really blacken the beans, but more to blacken the bean coating. Serve the beans on top of some lettuce, and serve with a remoulade sauce. (Serves 4).

In this week's share:

In every CSA share this week: Onions, Carola potatoes, tomatoes, lettuce. and garlic. In rotation, beans, kale, spinach, eggplant, peppers, and cauliflower,

U-Pick update: 

The fall flowers are beautiful, and by themselves well worth the trip out to the farm. Herbs and a wide selection of hot peppers. Pole beans and ground cherries. There are still cherry tomatoes to pick, but the plants are definitely well past their prime. 

Saturday September 22: On-farm potluck dinner

If you did RSVP, welcome to our potluck dinner, this Saturday September 22. We'll see you at our second barn (follow the road past the U-pick). We'll be there at 5:00, dinner at 6:00 PM. Bring your favorite dish and BYOB to contribute to a great dinner here at Fox Creek Farm! 

Your farmers are here to help

If there is anything we can do to make your Fox Creek Farm experience better, please let us know! 

Sara and Raymond Luhrman, Fox Creek Farm CSA
182 Fox Creek Farm Road, Schoharie, NY  12157
(518) 872-2375

Copyright © 2018 Fox Creek Farm CSA, All rights reserved.

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