Fox Creek Farm CSA Newsletter, week of September 28, 2020
In this newsletter:
  • Farm News: The joy of cooking
  • About this week's harvest
  • Recipes for Greek style beet and beet green gratin, as well as a simple beet green recipe
Playing with light and fall foilage (picture by Patrick Dodson)

Farm News

What a pleasure it is to just look outside and witness the rapid changing palette of fall colors. How beautiful an oak or maple is, transitioning from green to spectacular hues of yellow and red. We do not know about you, but we see this annual foliage show-off as a major perk of living and working in upstate New York.
“The Joy of Cooking” – not so much referring to the 1931 cookbook by Irma Rombauer, but more to the pleasures of creating nice food. This year, more than ever, we have read a lot of emails about your culinary successes with Fox Creek Farm produce. Beautiful pictures of delicious looking soups, sauces, and salads on Facebook and Instagram. And even short videos of families getting together in their kitchens, engaging children in cooking!
Life in the COVID-19 virus world is profoundly different from how we engaged with each other just 7 months ago. But working from home and having some more time to cook and try out new recipes, might be a positive change. And we are flattered to see that you are giving Fox Creek Farm produce a role on the center stage!

To another week of exceptional produce,
Your farmers,
Raymond and Sara

Our fall broccoli crop is the best to date!

About the produce in this week's share

Potatoes, yellow onions, garlic, beets with tops, lettuce, and winter squash (either spaghetti or acorn squash). We are rotating broccoli and spinach.

Surprise! Popcorn. Patience required as it needs to dry a little bit more in the greenhouse

Beet recipes

Greek beet and beet green gratin

As the fall vegetables are coming in, we were looking for a recipe to combine beets and beet greens – and after improvising some Greek-style (i.e. “add Feta cheese”) quiches this summer, we got inspired by  a beet and beet green recipe in NYT cooking by Martha Rose Shulman for a Greek beet and beet green gratin.
1 bunch of beets with tops
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
Salt and pepper to taste
3 eggs
1 cup crumbled feta cheese
½ cup chopped fresh parsley
1-2 tablespoons dried mint (crumbled)
¼ cup fresh dill
Preheat the oven to 400. Remove and reserve the beet tops. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes but check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Slice the beets in circles and reserve.
Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. If the beets are roasted right, the skin should peel away easily. 
Bring a pot of salted water to a boil. Wash the beet greens and remove stems. When the water boils, add the beet greens and blanch for 1 minute. Transfer to a bowl of cold water. Drain and squeeze out excess water, and chop coarsely.
Heat 2 tablespoons of olive oil in a large skillet over medium heat and add the onion. Cook until tender and then add the garlic and a pinch of salt. Cook for an additional minute or so, then stir in the blanched beet greens.
Wisk the eggs in a large bowl and add the feta, and then stir in the sliced roasted beets and beet greens mixture. Add parsley, mint, and dill.  Adjust seasoning with salt and pepper to taste.
To finish the gratin, preheat the oven to 375°F. Coat a 2-quart gratin dish with the remaining tablespoon of olive oil, and fill the pan with the beet and beet green mixture. Bake for 30-40 minutes until the top browns.

Beet green recipe

All we are saying: give beet greens a chance! 
Bunch of beet greens, stems removed
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
Salt and pepper to taste
Bring a pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 1 minute. Transfer to cold water to stop the cooking process, and then drain the beet greens in a colander, and coarsely chop.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes – cook until fragrant, about 1 minute, and remove from heat. Stir in the beet greens and coat with the oil/pepper/garlic mixture. The goal here is not to cook the blanched beet greens again, but just to warm them up a little. Adjust flavoring with salt and pepper.

We love to hear from you!

We always welcome your feedback - and our farm crew loves to hear from you, too! Email is best, but if you would like to leave us a message on the phone we will return your call at our earliest convenience (518-872-2375).
Fox Creek Farm on Instagram
Fox Creek Farm on Instagram
Copyright © 2020 Fox Creek Farm CSA, All rights reserved.

Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list.

Email Marketing Powered by Mailchimp