Letter from a Farmer,

Welcome to the 2023 farm season. This year marks my 24th year on the farm. It marks a half way point in my life, I have now spent half of my life here at Roxbury Farm. The land, fellow farmers, and the CSA community have been constants during these years, no matter what was happening in our personal lives or the world, we could count on the farm to keep us steady. The seasonal and daily rhythms of work kept us grounded. And now we turn again to this source of support. As sadly we have lost one of our own. Nicholas John Courtens died on May 21st in a rafting accident outside of Vail, CO.

Nick was my oldest stepson and the son of Kelly Cashen Testa and Jean-Paul Courtens. Nick and his siblings, Annie & Johannes, spent their childhoods running through the fields of Roxbury Farm. Nick went on to study horticulture at Longwood Gardens in PA and then became the head curator at Betty Ford Alpine Gardens in Vail. He created beautiful alpine landscapes and a wide community of friends and colleagues.

During the celebrations of life we had for Nick in Colorado and here in New York, we heard from his friends and family that the thing they loved most about Nick was his ability to create connections with people and to find a community wherever he went. About his love of plants and the peace he found working with the earth.

And this is where we are finding comfort, in our connection to the earth, to each other, and to our community This morning the farm reminded me to take a deep breath and to be present; in the rising sun peaking over the trees while we harvested head lettuce, the wind blowing in my face as we drove the harvest back to the barn, the barn filling with the scent of freshly cut basil, the sounds of laughter drifting through the fields. In these moments I find connection to those no longer with us and to you, the community that supports our farm. ~Jody

Please remember to bring your own bags to take your share home in

and to sign up for volunteer shifts. Thank you!

Nick planting garlic at the farm in 2021

Bok Choi Harvest

FRUIT: Week of July 10

EGGS: Week of June 19

BEEF #1: Week of June 26



CHICKEN #1: Week July 17

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

Rolling up row cover before the 90 degree weather.

This week's full share: tatsoi, kale, head lettuce, chard, parsley, basil, bok choi, and scallions

This week's small share: bok choi, kale, head lettuce, scallions, and basil

head lettuce, basil, scallions, summer squash, zucchini, kale, arugula, broccoli, chard, and parsley

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!

Sesame Noodles with Swiss Chard

• 8 ounces dried fettuccine
• 6 ounces Swiss chard, leaves removed from stems, torn into small pieces
• 2 teaspoons sesame oil
• 1/4 cup peanut oil
• 1/4 cup well-stirred tahini
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 teaspoons chili oil
• 1 teaspoon honey
• 1/2 teaspoon cayenne pepper, optional
• 1 garlic clove, minced
• 6 scallions, thinly sliced
• Kosher salt

Fill a large saucepan 2/3 full of water and bring to a boil over high heat. Add the fettuccine, and cook to al dente according to the package directions.

Place the chard in a large colander.

Meanwhile, make the sauce: in a small bowl, whisk together 1 teaspoon of the sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, if using, and garlic until smooth. Note: It’s very spicy without the cayenne, but if you like heat, start with 1/4 tsp. cayenne, then add more to taste.

Drain the pasta directly over the chard, and shake the colander to allow water to drain out. Transfer chard and noodles to a large bowl. Toss with the remaining teaspoon of sesame oil.

Add the scallions to the bowl. Add the dressing and toss to coat. Serve immediately.

www.alexandracooks.com

Bok Choy Salad

• 1½ pounds bok choy, thinly sliced and soaked in cold water to allow dirt to settle, then drained—it’s OK if a little water is clinging to the greens 

FOR THE SESAME-ALMOND CRUNCH:

• 1 cup slivered almonds
• 1/4 cup sugar
• ⅓ cup sesame seeds
• 1/2 teaspoon flaky sea salt, such as Maldon, or 1/4 teaspoon kosher salt

FOR THE DRESSING:

• 1 to 3 tablespoons sugar, see notes above
• ¼ cup grapeseed oil or olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 6 green onions, thinly sliced

If you haven’t prepared the bok choy, slice it crosswise into ½-inch pieces. Place it in a large bowl, and cover with cold water. Set aside while you prepare the rest of the salad.

Place the almonds and sesame seeds in a large, dry skillet set over medium heat, and cook, stirring occasionally (watching like a hawk) until golden brown. Transfer to a small plate or sheet pan to cool.

Sprinkle the 1/4 cup sugar in an even layer over the same pan and set over medium heat. Line a plate with parchment paper. The moment the sugar is completely liquefied and beginning to turn brown, add the almonds, sesame seeds, and sea salt. Stir with a heat-proof spatula or wooden spoon until the nut-seed mixture is evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer the nut-seed mixture to the plate to cool. 

In a small saucepan, bring the dressing ingredients to a boil, using 1 tablespoon of the sugar. Whisk until sugar is dissolved. Once the mixture comes to a simmer, turn off the heat. Add the sliced green onions, give the pan a swirl, and set aside. Dressing can be used while warm or cool.

Scoop the bok choy from the bowl of water and transfer it to a colander. Dry in a salad spinner or by simply using a large towel — it doesn’t have to be completely dry. Transfer bok choy to a salad bowl. Pour the dressing over top and toss. Taste. Add a pinch of sea salt if necessary. Just before serving, add the nut mixture and toss well.

www.alexandracooks.com