• Important: Pick-up day changes because of Labor Day
• Farm News. 
• Recipe: Tomato suggestions, and a recipe for zucchini spread
• Last call for for 2018 Fox Creek Farm garlic
• U-pick, and this week's share 
• Garlic work party set for September 1st, on-farm potluck dinner, Friday September 21

Please note - important CSA pick-up date change

The Labor Day holiday is upcoming on Monday, September 3. Only during the Labor Day week, we are changing our Monday pick-up days to Tuesday, September 4 (4:00 - 6:00 PM as usual). The produce drop-off at 625 Broadway will be on Wednesday, September 5. All Thursday pick-ups remain unchanged.
 

Farm News

Summer harvests. Lots of all kinds of tomatoes, beans, peppers. Sweet corn. Good eating! All the harvesting tends to lull us away from other aspects of our farm that need attention. This is also the time to establish cover crops for the fall and winter - a long-time tradition here at the farm to keep soil erosion at bay, while adding to the organic matter in our fields.

But it is also the time to keep the tabs on the economic viability of the farm. So we're tossing with the idea of expanding our CSA share worksite deliveries in the next season. As you know, we currently have one successful workplace drop-off at the NYS DEC offices on Broadway in Albany. Other than with our regular CSA, we pre-pack the shares, and deliver those shares around lunch time. 

If your workplace would be interested in becoming a drop-off location for our farm next season, we would like to hear from you! We'd be happy to share more details, and work with you to do the groundwork towards establishing a new location. Just send us an email, give us a call, or talk with us at the pick-up site!

Please keep in mind the pick-up day change because of Labor Day! And if you have on your 'to-do' list a visit to the U-pick here at the farm ... it's probably at it's peak right now!

To another wonderful summer harvest,

Raymond and Sara

Tomatoes?

We expect that the tomato harvest is reaching it's peak this week - and as a result you'll find lots of heirlooms at the site. Although less uniform and less sturdy than your typical beefsteak type tomato, they are packed with flavor.

Great on a sandwich.

Or try them layered with fresh mozzarella, topped with some pepper and balsamic vinegar as a superb side dish.

Or make a bigger than usual batch of your favorite tomato sauce, and freeze the extra's for some good memories of summer in the middle of the winter!

Recipe: Zucchini spread 

Although the summer squash is slowing down, we found this recipe, suggested by Kellly Beers, too good to pass over.

Ingredients:

About 2 pounds zucchini or assorted summer squash (feel free to use less or add extra—cooking times will vary)
1/4 cup olive oil or butter
2 minced garlic cloves
Salt and pepper to taste


Directions: Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking.
In a deep skillet, heat the olive oil or butter. Sauté the garlic briefly. Add the zucchini and toss. Cook and stir over medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down, and scrape those delicious bits into the butter for added flavor – a little water will help to deglaze the pan).
The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
Enjoy on toast, or as a side dish (adapted from www.food52.com)