Letter from a Farmer,

Since 2003 we have worked with the Farmscape Ecology Program on a number of different projects. From doing a survey of the farm to finding native species of birds, plants, insects, to more in-depth studies of the native bee population on the farm or what types of dragonflies live here; the Farmscape Ecology Program (FEP) helps us be more aware of our plant and animal neighbors and how our farming practices can help or harm their life cycles.

We are neighbors to the Martin Van Buren National Historic Site and for the past few years the park has partnered with FEP to develop ecological studies and programs at the park. Since we farm some of Martin Van Buren's land we get to benefit from this relationship, too. For the past two season FEP has put recording devices around the farm in different habitats to record insect, frog, and bird life. FEP is working with Cornell University to analyze the sound data - mostly to track what kinds of birds, insects, and frogs are on the farm and how they change seasonally. (We often wonder what the recording devices that are in the cantaloupe and tomatoes are catching when we are working nearby.)

This project has me reflecting on what sounds on the farm are important to us. The packing barn is up the hill from most of our veggie fields. The farm trucks and tractors have to accelerate a bit to make it up the hill. Standing outside the barn we can hear who is coming up the hill by the noise the truck or tractor makes, they each have their own unique sound. When we arrive at the farm in the morning, we listen for the purr of the cooler & freezer compressors and the greenhouse fans. If the barnyard is completely quiet we know we have a problem. (We also have cell phone alert systems set up to warn us if coolers and heaters aren't working but they require internet to function and our internet hasn't been lately which is a whole other story.)

When we drive by the cows they communicate very clearly what they want. Sometimes it is a gentle moo from one or two in greeting. Other times a couple call loudly to their calves who are hiding in tall grass. If the whole herd is making elephant noises and stomping their feet we know it is time to move them to new pasture or bring them a new bale of hay. We can hear the pigs eating from quite far away. The slap of the plastic lid closing against the metal of the feeder when the pigs are done eating, rings in the distance. Linda said that is the sound of her childhood from her family's farm in northwest Iowa, their pigs constantly lifting and dropping the feeder lid as they ate.

Operating a tractor also takes listening skills. We listen for the normal engine grumbles, if something sounds off, then we need to take a closer look at our tractor. When we are plowing or working the soil we listen for just the right noise from the engine to know we are in the correct gear at a good speed for the tractor engine to run well. We have a favorite tractor for the transplanter because it has the quietest engine so it easier to communicate between the planters and the tractor driver.

When its sweet corn season that field is loud. We have a solar powered bird scare machine that mimics red tailed hawk screeches and the warning call of a red winged black bird. These calls keep the red winged black birds and other birds from eating the ears of corn. (Sorry FEP for messing up your bird recording ability in woodlot near the corn.) While not the most pleasant thing to listen to the machine keeps the corn mostly bird-damage free. Each morning as the sun comes up we listen for that first screech of the fake hawk to make sure the machine is still working.

When it's quiet in the fields we can also hear the sounds of real birds, frogs, and insects. In the early spring the peeper frogs let us know it's time to get planting, in the summer the birds wake us with first light around 5 am, and in the fall the cicadas and geese let us know the long days of summer are coming to an end. Now we are in the season of birds waking after we do, as the sun comes up around 5:30.

It's almost lunch time on the farm so I am listening for the trucks coming up the hill as everyone comes in for break and to my stomach rumbling for some sweet corn. ~Jody

Romaine lettuce growing happily in this weather

CHICKEN #2: Week of August 15 (next week)

BEEF #3: Week of September 4

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, carrots or beets, green beans, sweet corn, cantaloupe, parsley, cherry tomatoes, slicing tomatoes, eggplant, carmen sweet peppers, plums tomatoes, scallions, and hot peppers

Harvesting sweet corn in the rain.

This week's full share: sweet corn, basil, cherry tomatoes, carrots, potatoes, carmen sweet peppers, jalapeños, tomatillos, bell peppers or green beans, eggplant, cantaloupe, and head lettuce

FRUIT SHARE: peaches

This week's small share: sweet corn, basil, potatoes, carmen sweet peppers, cherry tomatoes, tomatillos, eggplant or green beans, and cantaloupe

COOKING TIPS AND RECIPES

We recommend signing up for the Farm Share newsletter from Alexandra Stafford. It has great cooking tips, recipes, and other helpful items to help you make the most use of your share. Click HERE to sign up. If you have a website, blog, or newsletter as a go to for CSA share recipes please share them with us!

Tomatillos: store in the fridge or another cool spot in your kitchen. Remove from husks and rinse before you cook with them.

Fresh Tomatillo Salsa Verde

1 pint tomatillos

2 to 4 jalapeños

2 cloves garlic

1 cup cilantro

1 cup water

½ white onion

1 tsp. salt + to taste

Finely chop the onion and cilantro.

Blend the tomatillos, jalapenos, garlic, water, and salt until smooth.

Pour the blended tomatillos into a serving bowl. Add the chopped onion and cilantro and stir. 

Adjust the salt as needed. www.mexicancookingjournal.com

Roasted Tomatillo and Tomato Salsa

1/2 lb cherry tomatoes

4-5 tomatillos

1/3 small onion

1 garlic clove

1-2 jalapeños (or serranos)

10-12 sprigs cilantro

pinch of salt

squeeze of lime

Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.

Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes.  

Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)

Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.

Serve immediately or chill in the fridge for a bit before serving.  

Store leftovers in an airtight container in the fridge where they will keep for a few days. www.mexicanplease.com

Carrot and Chickpea Salad

FOR THE DRESSING

¼ cup extra virgin olive oil

1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon

¼ cup freshly squeezed orange juice, from one large orange

1½ tablespoons honey

¾ teaspoon salt

1 teaspoon ground cumin

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground coriander

¼ teaspoon ground allspice

¼ teaspoon cayenne pepper

FOR THE SALAD

1 pound carrots, peeled and shredded

⅓ cup currants

½ cup slivered almonds, toasted (see note below)

½ cup chopped fresh mint or cilantro (or a combination), plus more for serving

1 (15-ounce) can chickpeas, rinsed and drained

2 tablespoons finely minced shallots, from one large shallot

1 garlic clove, minced

In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.

To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.

Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden. www.onceuponachef.com

Fresh Corn Salad with Scallions and Basil

5 ears of corn, shucked

2 scallions, white and green parts, finely sliced

¼ cup vegetable oil

2½ tablespoons white wine vinegar

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

⅓ cup finely sliced fresh basil leaves

Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)

In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Serve the salad cold or at room temperature. www.onceuponachef.com