Fox Creek Farm CSA Newsletter, week of July 5, 2021
In this newsletter:
In this week's share
Recipe: Spicy Daikon Radish Salad
Please note: The Independence Day holiday DOES NOT change our harvest and delivery schedule.
For the week of July 5, we deliver Monday through Thursday, as usual
This past week was brutal on everyone at Fox Creek Farm. It was hot, particularly for late June. By the time Wednesday came around, we all had the feeling to be on 'auto pilot'. There must be a reason the National Weather Services comes with heat advisories.
And while we had a tough time staying on top of our game, most of the plants in the field are flourishing - sunshine, heat, and the right amount of moisture kicks the photosynthesis in overdrive. The crops are growing beautifully!
That said, we're opening the U-pick on Monday, July 5 for our CSA membership, after a 1 year hiatus. There are still a few COVID related rules in place, but overall it's very nice to offer this opportunity again. More info elsewhere in this newsletter.
On-farm garlic harvest event: In case you missed it, we will be hosting a half day garlic harvest party this season. We're watching the 2021 crop closely, but it is still too early decide on a date - that's the problem of growing a new variety! We'll keep you posted in the newsletter. It's gonna be either July 17, 24, or 31, between 8:30 AM and 1:00 PM. Masks required for those who choose not to vaccinate.
Enjoy this week's harvest,
Raymond and Sara
In this week's share:
Arugula, lettuce, and daikon radish. In addition, the full shares will receive spring onions.
Our list of rotating crops is growing! We are rotating: Specialty greenhouse cucumbers, summer squash, the first basil and parsley (pesto, anybody?), Swiss chard, kale, edible-podded snap peas, and kohlrabi.
Yes, it is official: After a 1-year COVID hiatus, the U-pick at the farm reopens for our CSA members on Monday, July 5!
Expect to find herbs ready to harvest, like cilantro, basil, and sage. Sorry, the cherry tomatoes and flowers still need a little bit more time!
The U-pick is open from 8 AM to 6 PM, no appointment necessary. Please follow our simple U-pick rules posted at the garden. For those who decided not to vaccinate against COVID, please mask up, and for everyone, the garden is big enough to maintain social distancing.
Bags and harvest scissors are available at the garden!
Recipe: Spicy Daikon Radish Salad
Daikon is a popular vegetable used in many Japanese and Korean dishes. This Korean style daikon radish salad recipe creates a spicy side dish, or condiment for wraps and sandwiches!
Daikon radish, washed, and peeled
Korean pepper flakes (or red pepper flakes), 1 teaspoon or more, to taste
Fish sauce, 1 tablespoon
Sugar, 1 Tablespoon
Clove of Garlic or garlic scape, minced
Sesame oil, 1 tablespoon
Salt, 1 tsp
About a quarter cup minced onion
Julienne the peeled and washed daikon into 2-inch long sticks, gently squeeze out excess water, and put in a bowl.
In a separate bowl, mix the pepper flakes, fish sauce, sugar, minced garlic or garlic scapes, sesame oil, salt and diced onion. Pour over the daikon. Combine until all daikon is coated. Cover the bowl and refrigerate for at least 30 minutes to develop the flavors.
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).