You will soon learn to judge fermentation by gravity readings, but for now I would leave every beer you brew in the primary for 2 weeks, transfer to a secondary for a few more and then bottle. Airlock activity is not a reliable measure of fermentation activity. I know it's hard when you first start, but with beer, patience really is a virtue.
As far as the foam, I'm assuming you referring to the krausen, that beautiful fluffy mound of goodness atop a transforming wort. After fermentation is complete, the krausen will fall back into the (now) beer and eventually fall to the bottom of the bucket/carboy. It's fine - if a foamy head sticks around, you've either got a serious problem or a fantastic experiment. The bubbles in the secondary mean that yeast is still turning residual sugars into alcohol and maybe more importantly, CO2 which will protect the beer from oxidation while it matures in the secondary.
Sounds like so far so good. Depending on the yeast, you may pick up on some diacetyl (buttery) flavors in the end product, but you may be perfectly fine also. Plus, in a nut brown, I'm sure it will be fine.
Sorry if that's alot...
Congrats on the first brew!