Fox Creek Farm CSA Newsletter, week of June 22, 2020
In this newsletter:
Fox Creek Farm and the SiCM emergency food panty
About the produce in this week's share
Recipes: "Kohlrabi variations"
It's time to give yourself a "pat on the back". We're through the first couple of weeks of CSA share harvests and deliveries, and you've eaten all of that exceptional produce. And as a bonus, tried something new, like the Komatsuna or Pac choi. We hope you're all enjoying the experience!
The farm is doing well -- the warm weather keeps everything growing beautifully. The new high-tunnel is producing some of the most fantastic cucumbers we've ever grown, and we start sharing those with some of you this week.
We're doing a new growing experiment on the farm this summer. We just planted our mid-season cauliflower and cabbage on white plastic mulch. The lower soil temperature should result in more vegetative growth before the plants set flower (the actual cauliflower or cabbage head). And following the scientific method, as the plant grows more before going to flower, we expect better and more consistent outcomes.
To another week of eating exceptional produce -- keep up the good work with social distancing, washing hands, and wearing masks where needed. Only together we can manage the COVID-19 crisis!
Raymond and Sara
P.S. Thanks for putting out your coolers for the deliveries. It really makes things a lot easier on our drivers!
From last week's Pac-choi harvest
Fox Creek Farm and the SiCM emergency food pantry
Did you know that Fox Creek Farm not only grows for our CSA membership, but also grows for the Schenectady Community Ministries (SiCM) food pantry?
The SiCM pantry is the largest emergency food provider in Schenectady County, and serves over 100 clients per day. Funding for our work for SiCM primarily comes from the USDA (Healthy Incentives Pilot program), and in a small part through our Healthy Food for All fund.
Our partnership with SiCM has been going on for the past 5 years -- providing the emergency food pantry with same exceptional produce we're harvesting for you.
About the produce in this week's share
For the week of June 29, expect to find in your deliveries Kohlrabi (featured in our recipe section), garlic scapes, head lettuce or baby lettuce mix, and the first Swiss chard or kale.
We are ROTATING edible podded peas, greenhouse specialty cucumbers, summer squash, and spring onions.
Kohlrabi is a member of the brassica family, like broccoli or cabbage. You can eat both the bulb as well as the leaves of the plant.
We find that you need to peel the tough outer skins of the bulb until you reach the tender white interior. Use a heavy duty vegetable peeler or a paring knife. Discard the skins!
Raw kohlrabi is slightly crunchy and a little spicy. Cut them in small sticks and add them to your salad, or make them into a salad on their own (see our recipe for Kohrabi slaw).
Kohlrabi can also be sauteed, or roasted. Our recipe for sauteed kohlrabi with cream and onions makes for a nice side dish, that also uses the kohlrabi leaves.
A note on garlic scapes (in case you missed it in last week's newsletter).
Garlic scapes are the tops of our garlic plants. We take them off to encourage the garlic to put more energy in growing the bulb. But you can eat the springy flower stalks - mince them finely and use them as you would a garlic clove. Or caramelize them like you would do with onions. Discard the top and bottom, as they might be too mature to be tender.
A note on washing produce: we still recommend you wash your Fox Creek Farm produce before consumption, as you would with produce from any other source.
Succession planting: we put in the 4th group of summer squash varieties this Friday.
Fox Creek Farm's variations on Kohlrabi
Recipe: Kohrabi and apple salad
Raw kohlrabi goes well in a salad. This one combines it with apple.
2 small kohlrabi, peeled, cut into matchsticks about ¼” wide
1 large apple, peeled and cored, also cut into matchstick
1/3 cup grated Gouda cheese
3 Tbsp toasted sunflower seeds
Lemon zest, to taste
1 Tsp olive oil
1 Tsp lemon juice, to taste
Salt and black pepper, to taste
In a large bowl, combine the apple and kohlrabi. Add the cheese, and the sunflower seeds. Shave the lemon zest over the bowl. Drizzle in the olive oil and lemon juice, and salt and pepper. Toss gently with your hands. If the salad seems dry, add more of the olive oil and lemon juice. Adjust flavoring with salt and pepper. Serve immediately.
Recipe: Sauteed Kohlrabi with cream and onions
Yes, you can also eat the kohlrabi leaves, as this recipe demonstrates:
2 small kohlrabi, peeled, cut into cubes
Thinly sliced onion
Finely shredded kohlrabi leaves
Salt and pepper
Cook the kohlrabi cubes and onion in butter over medium high heat until almost tender. Stir in the shredded kohlrabi leaves, and cook until wilted. Add a generous splash of the heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Side dish.
Yes! A little bit of rain on the way!
Questions? Concerns? A recipe to share? Contact your farmers!
We continue to 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).