Fox Creek Farm CSA Newsletter, week of August 9, 2021
In this newsletter:
Farm News: Summer returns!
In this week's share
Recipe: Triple layer carrot cake
By the end of last week, it finally started to feel a little bit like summer again. Earlier, it got down to the mid-forties at night here at the farm, and maybe up to the high seventies by the middle of the day. We were almost expecting to start watching for Fall foliage!
That makes for a real head scratcher, even after almost 20 years of farming. Where is the summer? And what does it do the ripening of the produce out in the field? Well, some things are a bit behind, others are doing well. So much for our farm plan!
We're glad to go around in the heat of the day, and to be back tending to our irrigation systems: like you, we're itching to start harvesting those first tomatoes of the season!
Enjoy this week's harvest,
Raymond and Sara
In this week's share:
Scarlet Nantes Carrots (carrot cake, anyone?), Lettuce, Bell or Sweet Pepper, Cucumber, and Garlic.
We are rotating: Eggplant, Beans, Swiss chard, Melon, Basil & Parsley, Cilantro & Hot pepper, Summer squash, and the first Tomatoes.
The U-pick is receiving great reviews!
Thank you for visiting the U-pick. It's really nice to see the garden getting used, particularly after COVID demanded a hiatus last year. And thank you for the nice email messages, sharing pictures of your bouquets and (grand) children going around here at the farm.
August is likely the prime month to visit. Besides the wide variety of culinary herbs and beautiful flowers, you'll also find hot peppers (from moderately to very hot), as well as the first cherry tomatoes.
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: Triple Layer Carrot Cake
It’s been carrot harvest time here at the farm. The scarlet Nantes carrots in this week’s share would do fabulous in a carrot cake. This triple layer cake leaves extra space for the frosting!
Ingredients (for the cake)
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots
1 cup chopped walnuts or pecans
1 cup shredded coconut
½ cup moist raisins
2 cups sugar
1 cup canola oil
(for the frosting)
8 ounces cream cheese, room temperature
1 stick unsalted butter, also at room temperature
3 ¾ cup powdered sugar
1 tablespoon lemon juice
Toasted finely chopped nuts for topping, optional
Preheat the oven to 325F. Butter three 9” round cake pans. Mix together the flour, cinnamon, baking powder, baking soda, and salt (set aside). In another bowl, mix the carrots, chopped nuts, coconut, and raisins. In yet another bowl, beat the sugar and oil until smooth, then add the eggs one by one. Then stir in the flour mixture (mix only until the dry ingredients disappear). Then fold in the chunky ingredients.
Divide the batter among the baking pans. Bake cakes for 40-50 minutes, or until a knife inserted in the middle comes out clean. Cool for 5 minutes on a cooling rack, then remove from pans and let cool to room temperature.
For the frosting: With a mixer, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and continue to beat until the frosting is smooth. Then add the lemon juice.
To frost the cake, place one layer of the cake on a cake plate. Add about 1/4 of the frosting, smooth with a spoon. Place the next layer on top (repeat), and the last layer (repeat). You can finish the top layer with swirls of the remaining frosting. Top with the optional toasted nuts. Refrigerate for 15 minutes to set the frosting. Enjoy!
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).