Letter from a Farmer,

We have hit the halfway mark of the regular CSA season. Every year we ask ourselves, how is it September already, once the harvest season begins, the weeks fly by. So it is time to think about reserving your winter share (click HERE) and to sign up to attend our Sweet Potato Harvest day on September 23 (see box below). Normally we have garlic harvest and planting workdays but as we shared in an earlier letter those days aren't necessary this year. We were looking forward to a member workday this year. We checked in with the farm team to see what other crop activity could use some extra hands. Sweet potato harvest was the unanimous choice.

We grow a little under an acre of sweet potatoes each season and we have to harvest them by hand. It's a big job and usually takes us three to four 8-hour work days with 10 people. This translates into 240 to 320 people working hours. With enough hands on deck from CSA members we could drastically reduce the number of hours the farm team is out there on their knees filling buckets. Plus the camaraderie of so many people working together makes the work feel lighter. And we want to see you in person again!

This morning as we returned from the lettuce harvest we watched a hot air balloon come in for a landing near the cabbage & kale field. The mist covered the crops and the sun was still rising over the trees. Soon we will still be sleeping at this hour as the days get shorter. But this morning, the balloon was our reward for getting up before the sun and harvesting lettuce and arugula in the semi-darkness of dawn. The sweet potato harvest party won't begin quite so early : ) but we look forward to sharing in the beauty of the land with all of you. ~Jody

2023 Sweet Potato Harvest Party!!

Please join us on Saturday, September 23 at 9:00 am

for the sweet potato harvest.

We will grill Roxbury Farm CSA burgers at 1:00 pm and celebrate with a potluck lunch. Please bring a dish to share!

Click HERE to let us know you will be attending.

We are located at 2343 State Route 9H, Kinderhook, NY 12106. The easiest way to find us is to type in this whole long thing into Google Maps: Roxbury Farm Commercial Delivery Access Road. Other GPS and Apple Maps take you to the wrong location. Our farm entrance is just south of the Martin Van Buren National Historic Site and just north of the intersection of County Route 25 on the west side of Route 9H.

Cultivating the young broccoli plants

BEEF #3: Week of September 4

CHICKEN SHARE #3: Week of September 19

PORK SHARES: In late September or early October

If you can't pick up your egg or meat share a particular week, please contact the farm and we can hold your share and send it another week.

ROXBURY FARM CSA

PORK and BEEF

We have our own beef and pork available to purchase by the cut.

Click HERE to see what cuts are available

head lettuce, scallions, tomatoes, cherry tomatoes, carmen sweet or bell peppers, bok choi or tatsoi, collards, hot peppers, green beans, cilantro, beets, and napa cabbage

Monarch chrysalis near the on-farm CSA pick up

This week's full share: plum tomatoes, eggplant, head lettuce, arugula, kale, cherry tomatoes, acorn squash, dill, carmen sweet peppers, napa cabbage, and scallions.

FRUIT SHARE: peaches

This week's small share: plum tomatoes, eggplant, acorn squash, kale, cherry tomatoes, carmen sweet peppers, and napa cabbage

COOKING TIPS AND RECIPES

Napa Cabbage Salad

3 tablespoons brown rice vinegar

1½ tablespoons pure maple syrup

1 tablespoon reduced-sodium tamari or soy sauce

1 teaspoon grated fresh ginger

1 clove garlic, minced

Freshly ground black pepper, to taste

3 oz. fresh green beans, halved lengthwise and cut into 1-inch pieces

8 cups shredded napa cabbage

1 cup 1-inch matchstick-cut sweet pepper

½ cup thinly bias-sliced scallions

¼ cup dry-roasted peanuts

1 tablespoon finely chopped fresh cilantro

For dressing, combine the first six ingredients (through pepper).

In a small saucepan bring 1 cup water to boiling. Add green beans; reduce heat and simmer 3 to 5 minutes or until beans are crisp-tender. Drain and run under cold water to stop cooking.

In a large bowl combine beans, cabbage, carrots, scallions, and half of the peanuts and cilantro. Add dressing; toss to coat. Serve immediately or chill until ready to serve. Sprinkle with the remaining peanuts and cilantro. www.forksoverknives.com

Napa Cabbage Salad with Parmesan

1 Napa cabbage,halved, leaves torn into 3"–4" pieces

1½ tsp. flaky sea salt, plus more

½ cup coarsely chopped raw pistachios

1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

½ tsp. freshly ground black pepper, plus more

1 sprig thyme

½ tsp. finely grated orange zest

½ tsp. sugar

2 Tbsp. apple cider vinegar

2 tsp. honey

1 cup parsley leaves with tender stems

1 Tbsp. thinly sliced chives

3 oz. Parmesan, shaved, plus more for serving

Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil. www.bonappetit.com

Garlic-Parmesan Crusted Acorn Squash

1 2 lb acorn squash, (or two 1 lb acorn squash)

2 tablespoons olive oil, extra virgin

4 cloves garlic, finely minced

¼ to ½ cup Parmesan cheese, finely grated (or more)

½ teaspoon sea salt

½ teaspoon black pepper, freshly ground

4 sprigs fresh rosemary, thyme, oregano or sage or 2 teaspoon dried herbs

¼ teaspoon dried red pepper flakes, optional

Heat oven to 400°F. 

Wash the squash and slice off the ends. Cut in half from stem end to tip. Remove the seeds with a spoon and either save them for roasting or add them to your compost. Lay halves cut side down on a cutting board and slice crosswise into ¾ inch slices.

In a large bowl, toss squash slices with olive oil, garlic, ¾ of the Parmesan, sea salt and pepper, and one or two of the sprigs of fresh herbs, finely chopped. 

Heat a baking sheet in oven for 5 minutes. Remove, add a sheet of parchment paper and arrange the squash slices so they are not touching each other. Return to the oven and roast for 20 to 25 minutes or until fork-tender.

Sprinkle with extra Parmesan cheese, if desired. Place the sheet under the broiler for 2 - 4 minutes, to slightly brown the cheese. Watch carefully to prevent burning. Serve garnished with more finely chopped fresh rosemary or other fresh herbs. www.flavorandsavor.com

Sheet Pan Tomatoes & Peppers

4 cups tomatoes, halved or quartered

3 peppers, halved lengthwise, seeded and sliced (about 4 cups)

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt, more to taste

½ teaspoon chili flakes, more to taste

½ teaspoon black pepper, more to taste

4 cloves garlic, diced

8-12 fresh basil leaves, cut into thin strips (chiffonade)

Preheat oven to 450°F.

Place all of the ingredients except the basil into a medium-sized bowl and toss together to combine.

Spill onto a sheet pan, spreading the mixture out into an even layer.

Transfer to oven and roast for 20 minutes.

Remove from oven and leave to cool for 5 minutes.

Transfer to bowl, add the basil and toss. Season to taste. Serve as is with bread or crackers or as a sauce for pasta. www.weekendatthecottage.com