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Fox Creek Farm CSA Newsletter, week of July 13, 2020
In this newsletter:
  • Farm News
  • About the produce in this week's share
  • Recipes: Inspiration for great salads

Farm News

It was a bit hot and humid on the farm this week ... and while that makes the field work more challenging, it's rewarding to see how the crops respond to this kind of weather. Add some rain or thunderstorms, and you can almost see everything grow!

We're still planting, as the crop successions are following each other at a rapid pace - in the height of summer, it takes just between 21 and 28 days for a head of lettuce to mature. Skip a weekly planting, and there will be a lapse. Our extensive seasonal farm plan keeps us on track!

We're missing the weekly interactions at our pick-up sites to hear from you. We much appreciate your feedback in our inbox - and love to see the beautiful pictures with Fox Creek Farm produce that pop up on social media!  

Stay healthy,

Your farmers,

Raymond and Sara
 

Richard and Barryton planting cucumber last Friday

About the produce in this week's share


For the week of July 13 expect baby carrots, lettuce, scallions, summer squash, cucumbers, and kale. We are rotating  basil and parsley, bell peppers, eggplant, and the first hot peppers.

A note on summer squash varieties: We are currently harvesting the common green summer squash (or zucchini).
But we are also harvesting a yellow thin-necked variety called Zephyr; a ribbed Romenesco variety, and a light green Lebanese Cousa type summer squash. Found your favorite?
 

Lettuce almost ready to harvest


Recipe: Inspiration for great salads

With the hot and humid weather of the last week, our farm kitchen made a sharp turn towards salads. Hard to beat the flavor packed in really fresh lettuce and cucumber - and with a little bit of olive oil, a good vinegar, maybe some mayonnaise, finely sliced onion, and some garden herbs you got yourself a stellar salad side-dish.

Add some halved olives, maybe some nuts, a boiled egg or two and you're on the way to almost a meal. Some salami, bacon, or thin strips of steak, and maybe a little baguette, and you got yourself a meal!

Italian Salad 

In our quest for another salad recipe, we came across the Food and Wine website, where we found inspiration for this Italian Salad (4 servings).

Ingredients:

1 garlic clove, mashed
Salt
2 tablespoon mayonnaise
2 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons extra virgin olive oil
Ground pepper
1/2 head of lettuce, coarsely chopped
1 small cucumber, sliced finely
1/2 small onion, thinly sliced
1/4 cup olives, halved
2 oz Parmesan cheese, grated

Directions:

In a large bowl, mash the garlic into a past with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the other ingredients and toss well. Serve right away.
 

The equine herd at Fox Creek Farm: Tex, Bob, and Oscar


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

We welcome your feedback, questions, concerns, or recipes: we (and the farm crew) love to hear from you! 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).
 

farmer@foxcreekfarmcsa.com
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