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Letter from a Farmer,

We had another week full of adventures. Thursday night a thunderstorm rolled through our area and wiped out power for a few counties. We were lucky that all we had was a power outage and rain. A farm a few miles down the road lost the roof on their barn to violent winds.


When the power went out we were hopeful that it would come back on quickly. Our coolers and freezer can stay cold for two hours before we have to worry. Keri set her alarm for 10:30 pm to check if the power was back on or not. It wasn't. So she drove over to the farm to start hooking up the tractor to our PTO run generator. In the middle of getting things hooked up it started to pour. I met her at the barn as she backed the generator up to the power switch. We hooked up the generator and flipped the switch and we had power again.


When I woke up at 10:45 pm, everything was quiet and still. By the time Keri and I drove back to our houses we could hear generators turning on all around us. We woke up at 5:00 the next morning with no power. Kyle got the generators going on the North Side of the farm so our houses would have water and he moved one back and forth between our homes so that we could run our fridges for awhile. At the farm the tractor blared all day long so we could run our coolers, have water & power to get the Friday CSA shares and Saturday market veggies washed and packed. And so everyone could charge their phones. We left Friday evening hot, sweaty, and wishing we could have a hot shower and air conditioning. Nothing like a power outage when it's 95 degrees outside.


Fortunately another storm came through with just a bit of rain Friday evening that cooled things off so we could sleep. In the middle of the night our power came back on. Kyle got up and switched off all the generators and back to grid power. On Saturday when we arrived at the farm to load up for the farmers market we were greeted by quiet instead of a loud generator. Farming is never dull and there aren't really off hours. We are lucky to be supported by a team of people willing to make sure things keep running even when it gets difficult. ~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.



ROXBURY FARM CSA PORK in WHOLES, HALVES, or QUARTERS


Purchase our farm raised pork in bulk to get more for you dollar and to stock up your freezer for the winter. Our pigs are raised on certified organic grain from Green Mountain Feed in Vermont and live in a shady wooded pasture. You can purchase a quarter, half, or whole pig to pick up on farm. Click HERE to reserve your order & pay your deposit today. You can ay the remainder when you pick up your pork.

Orb weaver spider in the peppers

ADDITIONAL SHARE DELIVERY DATES

BEEF #3: THIS WEEK

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



COMING NEXT WEEK

head lettuce, tomatoes, bok choi, spinach or arugula, tokyo bekana, broccoli, kale, hot peppers, parsley, carrots, and green beans

Turnip family from veggie_diorama celebrating cooler weather at the farmer's market on Saturday

This week's full share:head lettuce, slicing tomatoes, fennel, radishes, broccoli, purple bok choi, arugula or spinach, baby turnips, and scallions (and maybe some green beans)


FRUIT SHARE: Zestar Apples

This week's small share: head lettuce, slicing tomatoes, fennel, baby turnips, scallions, purple bok choi, and arugula

COOKING TIPS AND RECIPES

Bok Choi Stir Fry

sauce:

1 ½ tablespoons tamari

2 tablespoons rice vinegar

1 teaspoon fresh lime juice, plus extra lime slices for serving

½ teaspoon honey (or maple syrup if vegan)

½ teaspoon minced ginger

1 small garlic clove, minced

½ teaspoon sesame oil

for the stir fry:

1 tablespoon sunflower oil (or any high-heat oil)

4 ounces shiitake mushrooms, stems removed, sliced

½ small head broccoli, florets chopped, stems peeled into strips

2 scallions, chopped

1 bok choy, sliced

½ cup green beans

2 to 3 baby turnips, thinly sliced

4 ounces brown rice pasta *(see note)

2 teaspoons sesame seeds

sambal or sriracha, for serving


Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.

In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).


Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and green beans. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.


Add the baby turnips and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

www.loveandlemons.com



Roasted Baby Turnips

1 bunch baby turnips

1/8 c olive oil

1.5 tbsp za'atar spice

1 clove garlic grated

1 lemon

salt and pepper


Preheat the oven to 425. Line a baking tray with parchment paper.


Give the turnips a good wash then cut them in half. Keep the leaves in in tact but trim away and discard any that are yellowing or blemished.


In a large bowl toss the turnips with the olive oil, grated garlic, za'atar spice, and a generous pinch of salt and pepper. Use your hands to evenly coat the turnips and turnip tops with the olive oil and seasonings.


Bake for 20-25 minutes until the tops are nice and crispy and the turnips are soft a golden brown. Season with lemon zest and serve immediately. www.cravingcalifornia.com


Shaved Radish and Fennel Salad

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

2 teaspoons whole-grain mustard

Coarse salt and ground black pepper

1 bulb fennel, cored and thinly sliced, plus ¼ cup fronds

5 radishes, thinly sliced

3 tablespoons freshly shaved Parmesan


Whisk together oil, lemon juice, and mustard and season with salt and pepper.

Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds. www.marthastewart.com