Farm News

When we started farming for our CSA in 2004, we were happy to see the seed sprout, and the plant grow. We did a little watering, a little weeding. We would walk the garden, pick off the bad bugs. We harvested, packed the shares, and delivered them to our 10 CSA members doors. Eighteen seasons later, we still are fascinated this simple process of seeding and reaping. But we've learned a lot, too.

Growing produce for a living makes you a careful observer. What's going on with the tomatoes (blossom end rot) - and the next year we are a lot more consistent with watering. Why is our fall Chard and beets so disappointing (cercospora) - and we found some biologicals to control for this fungal disease. Why do our high-tunnel cucumbers plants deteriorate so fast (bacterial wilt, brought on by cucumber beetles) - and insect netting to exclude them did the job this season.

So when Sara pointed out the beautiful fall broccoli we're harvesting now (and, careful observer as she is, needed to point out the hollow stem), we see another lesson: better management of our watering practices can avoid this imperfection. This winter we'll be back to the drawing board, to figure out ways to conserve water early in the season, and better weather a drought like we experienced this summer.

By being openminded to imperfections, the farm has given us many problems to solve - and by acting on those problems, we are becoming even better farmers in the process!

Enjoy this week's harvest,

Your farmers,

Raymond and Sara

Expected harvest & U-pick update

For this week we're harvesting Potatoes, Onions, Garlic, Beets with tops, lettuce, and Winterbor kale. .

We are rotating Broccoli, Basil & Parsley, Eggplant, Tomatillo & Hot pepper, Cauliflower, Spinach, and the last of the tomatoes.

U-Pick: Flowers are absolutely beautiful this time of the year! Dry beans are ready for harvest - and most of the herbs are still going strong, too. Like the field tomatoes, the cherry tomatoes are on the way out (sorry). And yes, the U-pick remains open to the end of the season.

Winter Greens, anyone?

For the first time we'll be offering an 8-week Winter Share - from October 31 to December 20th, for pick-up at the farm only. The winter share will be a mix of fresh spinach, salad mixes and other greens grown in our tunnels, along with stored crops like carrots, beets, and some newbies like fennel. Shares will be pre-packed, with somewhat flexible pick-up times.

The share size will be between a Medium and a Full share, with ample greens and about 3 non-green (read: storage crop) items per week.

Please note:

This is for pick-up at the farm, only: No deliveries!
Pick-up times are Monday 4:00 PM to 8:00 PM, or Tuesday 8:00 AM to 8:00 PM
We do plow the snow, but in case of a major snow storm, we might not have the road open at 8:00 AM (in which case you probably don't want to be on the road, anyways). We don't salt the road, but if needed will sand.

Extend your season of exceptional produce from Fox Creek Farm! The sign-up link is on the homepage of our website, see link below:

Winter Share Sign-up

Sausage and Kale Soup

This wonderful fall weather calls for a hearty kale soup!

Ingredients
1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
3 medium Yukon Gold or red potatoes, chopped
1 medium onion, chopped
2 tablespoons olive oil
1 bunch kale, stems trimmed, leaves torn
4 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained (or a few fresh tomatoes, diced)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
4 cups chicken broth

Directions
1. In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer.

2. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves. Adjust flavoring with pepper and salt.

Questions, suggestions, remarks ...

We love to hear from you! Let us know your questions, suggestions or remarks. Either give us a call at 518-872-2375 (we will return your phone message), or send us an email:

farmer@foxcreekfarmcsa.com