Letter from a Farmer,

It went from too dry to too wet out in the fields. There is a tendency for farmers to never quite be satisfied with the weather but really we are now too wet. So much about farming is timing. Working the soil, mowing cover crops, seeding, weed control, planting; all have an ideal timing to achieve our goal of high quality, tasty vegetables. When it rains for days on end our ability to time everything correctly gets turned upside down.

We grow cover crops to enrich the soil and to provide nitrogen for our crops. In March we seeded peas to provide most of the nitrogen for the fall broccoli, cabbage, cauliflower, spinach, kale, radishes, and turnips. Two weeks ago it was time to mow, shred, and plow under the peas. But first it was too dry to plow. If the soil doesn't have enough moisture our chisel plow can dig into the earth and turn the soil. If the soil isn't plowed well then making planting beds, planting, and weed control are all very difficult. Then it started to rain. And we can't plow soil when it's wet. Meanwhile the kale and cabbage are in the greenhouse getting to the point that they want to be planted.

We were also a week late on seeding the fall beets and carrots because that field was too wet, too. Friday things were drying up. Linnea and I went out to re-make beds and the ridges for carrots. Kyle was shredding and mowing the pea cover crop. We were trying to get ahead of the forecasted rain on Saturday night. Early Saturday morning we seeded the carrots and the beets. Kyle plowed the peas under in preparation for making beds later in the week. In the dark of Sunday morning the rain began to fall. The sound of it on the roof woke me up. A sighed with some relief that the seeds and transplants we had just put in the ground were getting some rain and with a bit of concern that making beds for the ever taller cabbage and kale was going to be delayed yet again. But that's all part of farming. Working with nature to grow our food is never predictable. And a rainy Sunday is hard to be too upset about, it means we really get a day of rest. ~Jody

There are no CSA deliveries this Tuesday, July 4 in the Capital District.

The rest of the week we will be delivering at the normal time and locations.

Seeding the fall carrots

First eggplant harvest of the year.

FRUIT: Week of July 10



CHICKEN #1: Week of July 17

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

GRASS FED BEEF

We have beef available to purchase by the cut or by the quarter of a steer

Click HERE to see what cuts are available

Click HERE to purchase a quarter of a steer

Brussels Sprouts are looking good so far!

This week's full share: head lettuce, cilantro, mini cabbage, snow peas, eggplant, summer squash, zucchini, chiogga beets, red onions, cucumbers, tatsoi or kale, and basil.

This week's small share: head lettuce, cucumbers, summer squash, zucchini, eggplant, snow peas, chiogga beets, red onions, and basil

head lettuce, peas, zucchini, summer squash, new potatoes, onions, beets, scallions, kale or chard, turnips, bell peppers, cucumbers, and fennel

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!

Eggplant: Store in a cool spot in your kitchen.

Red Onions: Store in a plastic bag in the fridge. Use the bulb and the green tops.

Beets: Store tops separate from the roots. You can use the tops like chard. Keep both in the fridge.

Pasta with Eggplant and Zucchini

4 tablespoons olive oil

1tablespoon finely chopped garlic

128-ounce can crushed tomatoes

4 tablespoons chopped fresh Italian parsley

2 tablespoons dried oregano

⅛ teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

1 pound eggplant

½ pound zucchini

¾ pound dry pasta, like ziti, fusilli, shells or rigatoni

4 tablespoons coarsely chopped fresh basil

4 tablespoons grated Parmesan cheese

Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.

Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.

Cut the ends off the zucchini and slice into 1-inch thick slices.

Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.

Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve ½ cup of the cooking liquid.

Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot. www.cooking.nytimes.com

Fettucini with Zucchini, Arugula, and Basil

3/4 tsp salt

3/4 lb whole-wheat fettuccine

1 tbsp olive oil

1 tbsp minced garlic

1 medium zucchini, julienned

1 medium yellow squash, julienned

4 or 5 sprigs basil, leaves shredded

1 bunch arugula, coarsely chopped (about 1 1/2 cups)

3/4 cup halved cherry tomatoes

1 tsp lemon zest

1 tsp fresh lemon juice

Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm.

While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately. www.epicurious.com

Beet Salad

1 bunch beets beets, greens removed and scrubbed well

Olive oil, for drizzling

Kosher salt and black pepper, to taste

6 cups arugula or mixed greens

2 oranges, peeled and thinly sliced or cut into segments

1/4 cup thinly sliced red onion

4 ounces goat cheese, crumbled

1/2 cup pistachios, can use candied pecans, almonds, or walnuts

Fresh mint, for garnish, optional

1/4 cup olive oil

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar or white balsamic vinegar

2 teaspoons honey

1/2 teaspoon Dijon mustard

Sea salt and black pepper, to taste

Preheat oven to 400˚F.

Place the beets on a rimmed baking sheet. Drizzle with a little bit of olive oil. Wrap each beet individually in foil. Bake for 50 to 70 minutes or until the largest beet is easily pierced with a fork. Time will vary depending on the size of the beets.

Remove from the oven let sit until you can touch the foil. Carefully remove the foil and set the beets aside to cool. When they are cool enough to touch, peel the skins. They should slide right off. You can hold them under running water and slide the skins off. Pro tip, wear gloves so your hands don’t turn red.

Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper.

To assemble the salad, place the greens on a large platter or in a large bowl. Top with roasted beets, oranges, red onion, goat cheese, and nuts. Garnish with fresh mint, if using.

To make the dressing, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon, salt, and pepper.

Drizzle the dressing over the salad and toss well. Serve immediately.

www.twopeasintheirpod.com

Soy Braised Eggplant

2 Tbsp. vegetable oil,

½ tsp. sugar

Kosher Salt

1 lb. Italian eggplants, cut in half lengthwise, cut crosswise ½" thick

4 large scallions, white and pale green parts and dark green parts separated, thinly sliced

4 garlic cloves, finely chopped

1 1" piece ginger, peeled, finely chopped

¼ tsp. crushed red pepper flakes

2 Tbsp. soy sauce

1½ tsp. unseasoned rice vinegar

½ tsp. fish sauce (optional)

Toasted sesame oil and steamed rice (for serving)

Heat 2 Tbsp. vegetable oil in pan. Add  eggplants, season with salt, and cook, stirring often, until brown and starting to soften, 5–7 minutes. Add 4 large scallions, white and pale green parts thinly sliced, 4 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant and starting to soften, about 1 minute. Add 2 Tbsp. soy sauce, remaining ½ tsp. sugar, and 2 Tbsp. water. Bring to a simmer (it might happen immediately), then reduce heat to low. Cover and cook until eggplant is starting to fall apart, about 2 minutes. Remove from heat; stir in 1½ tsp. unseasoned rice vinegar and ½ tsp. fish sauce (if using).

Serve in a shallow bowl over steamed rice, topped with thinly sliced dark green scallion parts and drizzled with sesame oil. www.bonappetit.com