Fox Creek Farm CSA Newsletter, week of September 6, 2021
In this newsletter:
In this week's share
Recipe: Roasted Cauliflower
Delivery policy update
Please note that our delivery schedule will remain unchanged.
We'll deliver from Monday 9/6 to Thursday 9/9
We are on top of the world. At least that is how it feels, seeing the amount of summer produce that comes from the fields to the barn, and passes through the hands of our packers. Seeing the loaded delivery trucks going out in the morning gives us a feeling of pride – the hard work of getting the fields ready to grow, the planting, thinning, and weeding pays off.
And as an agricultural employer, it’s great to see our workers come in with good harvests. Some of the crops we are harvesting now were started six months ago – and seeing those crops come to their best potential is very satisfying for everyone involved!
We kept a watchfull eye on tropical storm Ida carefully – and fortunately the farm got spared the havoc it caused in it’s wake throughout the country. Climate change is here, and we are trying to do our work to reduce our carbon emissions. We are growing cover crops to capture carbon (and add to the organic matter in the soil). We keep our customer base quite local - the average distance our delivery trucks drive between stops is 1.97 miles, for a total of 886 miles driven weekly. Taking the car to drive to our former pick-up sites results in substantially more miles driven.
This past week, Fox Creek Farm grew a little bit. Our friends and neighbors, Jackie Diegel and Karl Westphal, allowed us to purchase some more land for the farm. Last week’s closure finalized a long process with the surveyors, planning board, and attorneys to make this a reality!
And the Fox Creek Farm family is going to grow a little bit – Barryton , one of our workers from Jamaica, and his partner expecting the birth of a son somewhere in December. He would welcome some gently worn baby boy clothes you’d like to recycle: just leave them in your cooler for our drivers to pick up!
That’s all the news that fits for now,
Enjoy this week’s harvest,
Raymond and Sara
In this week's share:
Keuka Gold potatoes, Yellow onions, Garlic, Batavian lettuce, and tomatoes (either slicers, saladettes, or heirloom).
We are rotating: Cauliflower, Eggplant, Sweet corn, Parsley, Cilantro & Hot pepper, Bell peppers (Yellow, Green, and Red), and Sweet peppers.
The lower night-time temperatures really make the flowers in the U-pick put out their best. It's a visual sensory overload right now, quite honestly. But be forwarned: this is not going to last forever. If visiting the Fox Creek Farm U-pick is still on your to-do list, the next two weeks are probably going to be best!
The U-pick is open from 8:00 AM to 7:00 PM daily, no appointment necessary. The garden is complementary to your Fox Creek Farm CSA membership. No additional charge – we just ask you to pick what you will use, and to keep in mind that the garden is shared with a lot of other CSA members.
There is enough space to keep 6' social distancing.
Bags and harvest scissors are available at the garden!
Recipe: Roasted Cauliflower
You can steam or blanch cauliflower, but by roasting it, you can bring out it’s sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer.
1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
Extra virgin olive oil, to coat
Coarsely ground black pepper
1. Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
2. Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. Or, cut florets into smaller pieces and add to salads.
Policy update: Delivery mutations
Starting the week of September 6, all requests for suspending deliveries need to be done by email, to firstname.lastname@example.org. As planning of the routes takes a lot of time, your request needs to be received by the Saturday (noon), preceding the delivery week. This will make our planning of the routes and arrangement of donations a lot easier. Thank you for your understanding!
Of course, if one of your neighbors would love to try the share during your absence, we are happy to make the delivery to your home, and the neighbors can simply pick the share up from your cooler. It’s a great way to introduce them to our exceptional produce!
Questions? Concerns? A recipe to share? Contact your farmers!
We encourage you to share your questions, concerns, or recipes with us: we 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).