10/11/2026
This week's Tuesday October 13th $25 Farm Box is available for pre-order! Reserve yours ahead of time on our website (details below) and pick up on our farm Tuesday afternoon between 4:30PM to 6:00PM. This is a great way to meet your farmers! You are also welcome to stop by and say hello even if you don't reserve a Farm Box 🙂. Our produce is certified organic by both NOFA-NY and the Real Organic Project.
Anyone can reserve a Farm Box of our organic produce to pick up directly from us at the farm on Tuesday between 4:30PM to 6:00PM. We ask for orders ahead of time so that we know how much to harvest. Thank you!
Payment types that we accept at pickup include Cash, Check, Credit/Debit Card, 2026 CSA Member Card, Venmo, EBT/SNAP card, and Farmers Market Nutrition Program/Fresh Connect Coupons.
If you have EBT/SNAP benefits your Farm Box will only cost $12.50 when paying with your EBT/SNAP card. We participate in the Double Up Food Bucks NY program to match the remaining $12.50 due, making our produce 50% off to you.
This week's box includes:
Butternut Squash
Garlic
Cabbage
Potatoes - mix of Red, Yellow, Purple
Fennel Bulb (recipe below!)
Rainbow Cherry Tomatoes
Italian Eggplant
To reserve your Farm Box, please visit our website www.oatkacreekfarm.com/find-our-produce under the Find Our Produce tab and fill out the order form (green button).
Where are we located?
Oatka Creek Farm
8064 Oatka Trail
LeRoy, NY 14482
Directions:
We are on Oatka Trail about a quarter mile East of Circular Hill and a half mile West of Gully Road. Our driveway is on the south side of Oatka Trail. A tractor and sign will be placed at the farm entrance during the Tuesday box pickup time frame.
Let's talk Fennel. This is an amazing vegetable that grows very well in our western NY climate. Here are a couple of our favorite recipes from "The CSA FoodBook for a Sustainable Harvest" by our friend Elizabeth Henderson:
Braised Fennel - recipe by Colleen Roof (adapted from Joy of Cooking)
Note: Very sweet and mild anise flavor.
• 1‐2 pounds fennel bulb
• 3 tbsp lemon juice
• 1⁄2 cup chicken stock
• 1⁄2 tsp salt
• 1 tbsp sugar
• 3 tbsp butter
Cut fennel into 3‐4” lengths, 1⁄2” wide. Put in bottom of medium saucepan. Add lemon juice, chicken stock, salt, sugar and 2 tbsp butter. Bring to a boil, cover and simmer 25 minutes or until tender. Uncover and reduce liquid to about 1⁄2 cup. Taste and add last tbsp butter if necessary.
Pan Roasted Fennel - recipe by Diane Machiavelli
• 1 bunch fennel
• 3 T olive oil
• salt, pepper
• 1 lemon
Wash trimmed fennel bulb well. Stand it on a cutting board in a vertical position and cut into 1/4 to 1/2‐inch thick slices. The root end will hold the fennel slices together. Sprinkle the fennel with 3 T olive oil after arranging in pan in a single layer. Try to keep from overlapping so that each will brown evenly. Sprinkle salt and pepper generously. Roast for 15 ‐ 20 minutes and then turn over and repeat roasting. When softened and well browned, squeeze the juice of one entire lemon and drizzle over the fennel. You can garnish the fennel after roasted with the saved lacy trimmed tops.
Recipe bonus: try topping the fennel with freshly grated parmesan cheese during the last 5 min of cooking.
Bulk Orders
If you are interested in bulk orders please visit our website under the Find Our Produce tab and scroll down to Bulk Orders.
Thank you!
