Fox Creek Farm CSA Newsletter, week of July 6, 2020
In this newsletter:
  • Farm News
  • Home delivery notes
  • About the produce in this week's share
  • Recipes: Double Chocolate Zucchini bread, Roasted Beets with Beet Green Salsa Verde

Farm News

While we are usually too busy on the farm around this time of year to go for a full-out 4th of July holiday, we normally sneak a moment for a dinner with friends. Easy breezy. Yeah, right. Not in the COVID-19 reality. While social distancing is a good thing to do for the sake of public health, days like this are a clear reminder that we are not out of the woods, yet.

We are grateful for the demands and regularities of the farm – preparing the soil, seeding, transplanting. Some cultivation here and there. The 6:00 AM start of the harvests from Sunday to Thursday. Getting our trucks loaded by 8:00. We hope you have likewise found similar routines that make the stay-at-home, work-at-home realities more manageable. And maybe even the weekly deliveries of your beautiful Fox Creek Farm produce are making a difference …

The farm is doing well – the stretch of 6 weeks irrigating broke with this week’s thunderstorms. We are glad that we are experimenting with specialty cucumbers in our high tunnel. Their fruits are blue-ribbon worthy, and if you have not seen them in your share, they should be part of it soon! The sweet corn is growing steadily (patience, please: we promise you it will be worth the wait). And the peas are more productive than usual.

To a good (but likely quite unusual) holiday weekend,

Your farmers,

Raymond and Sara

Home Delivery Notes

We have been getting some requests for change of delivery days or locations. While we honor permanent changes (for example, if you would move to a new home), unfortunately we are not able to change the route planning for other reasons. We make well over 500 deliveries per week, and there is a lot of work ‘behind the scenes’ to keep this all running smoothly. Asking a friend or a neighbor to pick up your share from the cooler at your front door during your absence does us a HUGE favor!

And if you cannot find someone to collect your share from your cooler, please leave a note for our delivery driver – they will return your share to the farm and donate it to hunger relief efforts.

That said, THANK YOU VERY MUCH for putting out your coolers and instructions for our drivers. Together we are making the delivery of our produce quite doable!

Melons, summer squash and lettuce

About the produce in this week's share

For the week of July 6 expect summer beets with tops, lettuce, garlic scapes, arugula (full shares only), and summer squash.

We are rotating: basil & parsley, specialty and field cucumbers, eggplant, edible podded peas, kale, and for the full shares only, daikon radish.

Summer beets. We planted these beets by the end of March, and finally start harvesting! Did you know you can eat the beet tops the same way as you would use Swiss chard? Steam them, and drizzle with a little bit of apple cider vinegar – or sauté with a little bit of olive oil, red pepper flakes, salt and pepper to taste, and some lemon juice.

Basil & Parsley. We try to always put those two together, as ingredients for a traditional Italian style pesto – all it takes is a blender, pine nuts (we’ve tried walnuts or almonds, too), garlic scapes, olive oil, Parmesan cheese, and salt and pepper to taste. Serve over pasta if you like!

Beautiful sunset at the farm (yes, those are solar panels in the lower right corner)

Recipe: Double Chocolate Zucchini Bread

Now the summer squash / zucchini is coming in nicely, consider making a zucchini bread! It is a fun and tasty quick bread. Mike Warner, one of our drivers, has got us hooked on Emily Davis’ chocolate zucchini bread, which takes the zucchini bread experience to a different level (adding chocolate and coffee).

This recipe makes one 9x5 bread loaf.  It doubles easily, and is highly recommended. Keeps well in the freezer, but gets eaten quickly.

Ingredients (for 1 loaf)

1 1/2 cup shredded zucchini  (wrap in a towel to absorb some moisture)
1 cup all-purpose flour
1/2 cup cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp coffee powder
3/4 cup dark chocolate chips
2 lg eggs
1/4 cup veg oil
1/4 cup plain yogurt
1/2 cup sugar
1 tsp vanilla extract


In a large bowl sift or whisk all the dry ingredients up to and including the chocolate chips.

In a medium bowl mix the wet ingredients. Mix wet into dry until just combined.  Fold in Zucchini and pour into a 9 x 5 bread pan that has been greased. (You can put parchment paper on the bottom of the pan so it comes out easier).  Bake at 350 F for 45-55 minutes until the center bounces back.  Let cool in the pan. Keeps well in the fridge for a week, but likely will get eaten before that.  Also freezes well.

Roasted Beets with Beet Green Salsa Verde

While we were thinking of something like Harvard beets (cooked beets in a sweet & sour sauce),  we came across this roasted beet & beet green recipe from Tyler Florence (

Roasting the beets brings out their sweet flavor, and can be done ahead of time (for example, when the zucchini bread is in the oven ...).

Beets, scrubbed
8 oz ricotta cheese
¼ cup olive oil
2 Tbsp vinegar
1 cup beet greens, halved lengthwise and very thinly sliced into ribbons
½ cup minced beet green stems
Small onion, finely chopped
Little bit of fresh dill
Preheat the oven to 400F (350F will work too, but might take a little longer). Wrap beets in foil, and transfer to baking sheet. Bake for about 1 hour, or until tender when pierced. Unwrap and let cool.

Spread the ricotta on a platter. Cut the beets into chunks and arrange on the cheese. Season lightly with salt.

In a medium bowl, whisk the oil and vinegar. Add beet greens and stems, onion, and fresh dill. Mix well. Season the salsa verde with salt and pepper and spoon over the beets. Garnish with fresh dill and serve.

Did you know that Fox Creek Farm is also home to a couple of horses? This is Mister Oscar, a shire. Not pictured are Bob (Johanna's Haflinger) and Tex, the Percheron.

Questions? Concerns? A recipe to share? Contact your farmers!

We continue to encourage you to share your questions, concerns, or recipes with us: we love to hear from you! 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).
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