Fox Creek Farm CSA Newsletter, week of July 13, 2020
In this newsletter:
  • Farm News
  • About the produce in this week's share
  • Recipes: Mediterranean style Cole Slaw Recipe

Farm News

While the news about COVID-19 in the United States still is not very uplifting, it is good to know that we had another particularly good growing week here at Fox Creek Farm. Combine warm weather with intermittent rains, and it cannot get much better. Seeds germinate at record speeds, while we still can get in the field and cultivate on time. And then let the sunshine kill the just uprooted tiny little weeds!
Secrets to Exceptional Produce
People new to Fox Creek Farm have been commenting about the quality and taste of our produce, particularly when compared to produce found at the supermarkets. With the care we put into growing, harvesting, packing, and distributing our produce, that does not come to a surprise to us.
First, we take great care of our soils. As we use organic farming practices, we rely on crop rotations, cover crops, compost, and some mineral soil amendments to make the best of the soils we are working. Then, we select vegetables that have proven to work well in our system – if we try something new, we always do that on a small-scale trial, to make sure that we share only great produce with you.
As everyone on the farm prides themselves in bringing to harvest great produce, only the nicest produce makes it from the field to the barn for packing. We donate a few seconds to the food pantry, but beyond that, the little produce that didn't do well either stays in the field or gets in the compost pile.
After harvest, we cool and refrigerate the produce as soon as possible – for example, lettuce that was harvested at 8:00 AM, usually is washed and packed in our walk-in cooler by 9:00. 
But probably the biggest difference between Fox Creek Farm and the supermarket produce comes with the daily harvests – there is about 24 hours between harvest in the field, and the arrival of your produce at your doorstep. Every morning, when we load the trucks for delivery, we empty out our cooler – just to make space for the next day’s harvests. Now that is exceptional, isn’t it?
To another week of good eating – stay healthy!
Your farmers,
Raymond and Sara

Karin and Johanna setting up for packing a colorful produce share in the barn

About the produce in this week's share

For the week of July 20 expect beets with tops, cabbage, summer squash, cucumbers, and garlic. We are rotating  basil and parsley, bell peppers, eggplant, hot peppers, and green beans

Raymond loves to cultivate with our 'new' high-clearance tractor. To a picture perfect potato stand!

Recipe: Mediterranean style Cole Slaw

While the cabbage could go in a stir fry, or maybe be part of some of your egg-rolls, you can also take the traditional Cole Slaw in a different direction. This recipe gives it  a Mediterranean swing.

1/3 cup yogurt
1/3 cup tahini
3 Tbsp lemon juice
1 Tbsp honey
1 minced clove garlic
Few dashes of hot sauce
Shredded cabbage, ½ head
2 shredded carrots
1 thinly sliced cucumber
Pepper and salt to taste
Make the dressing by whisking together the yogurt, tahini, lemon juice, honey, garlic, and hot sauce. Toss with the cabbage, carrots, and cucumber. Adjust taste with pepper and salt. Enjoy immediately or refrigerate for a while to develop flavors.

In just over 24 hours, from the field, to your door! Mike making another delivery.

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).
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