Farm News, Expected harvest, Recipes, pre-announcing fall sign-up 2022
Fox Creek Farm CSA Newsletter, week of October 4, 2021
In this newsletter:
In this week's share
2022 sign-ups to start October 9
Recipes: Sweet and Tangy Collard Greens, and Leek and Potato Galette with Pistachio crust
For the first time ever, we hosted a farmer-to-farmer meeting at the farm. In 2018 we were awarded a grant through the New York State Climate Resilient Farming program, and Schoharie County Soil and Water Conservation. The grant helped us enhance our cover crop program, and the meeting centered around our new grain drill, and our experiences with this piece of equipment so far. About 14 farmers gathered to talk about vegetable growing, cover crop strategies, the weather, and farming equipment – they learned a bit from us, and we from them!
Last week we continued our fall harvests – getting more crops inside the barn before the weather turns. Hauling potatoes, digging carrots. Looking at our notes, last year the first frost at the farm was the third week of September, but no frost so far this season. It’s amazing to be harvesting beautiful eggplant and peppers well into October.
From a farmer’s perspective, there is something magical about the fall harvests. Maybe it’s comparable to prepare to climb one of the high peaks in the Adirondacks or for cycling to the top of the Alp D’Huez. It’s the accumulation of a season’s work, from preparing the soil in April, to planting, thinning, weeding, and watering. Teamwork. Persistency. Harvests. We did it!
Enjoy this week’s harvest
Raymond and Sara
In this week's share:
In this week’s deliveries: Potatoes, onions, beets with tops (use the tops as you would use Swiss chard), leeks, and lettuce. We are rotating eggplant, peppers (hot, sweet, and bell), and broccoli or kale or collard greens.
It's been a long season for the U-pick. The shorter days and lower temperatures are signaling the flowers to 'call it the day'. We picked up the cherry tomatoes earlier - what remains are hot peppers, culinary herbs, and some flowers requiring careful picking. Just setting the expectations, so to say - remember that it's already October, and that we are in Upstate NY!
The garden is open from 8:00 AM to 7:00 PM daily, no appointment necessary, and is complementary to your Fox Creek Farm CSA membership. No additional charge – we just ask you to pick what you will use, and to keep in mind that the garden is shared with a lot of other CSA members.
You'll find bags and harvest scissors in the blue box!
Recipes: (1) Leek and Potato Galette with Pistachio crust
Ingredients (for about 4 (6-inch) galettes):
For the dough:
½ cup raw pistachios, shelled
2 ½ cup all-purpose flour
1 teaspoon kosher salt
1 cup chilled unsalted butter, cut into pieces
For the filling:
1 tablespoon olive oil, plus some for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 ounces fresh goat cheese
5 tablespoons heavy cream
2 garlic cloves, finely chopped
Salt and pepper
All purpose flour (for surface)
2 large Kathadin potatoes, thinly sliced
1 large egg, beaten
Dough: Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
Filling and assembly: Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes.
Recipes: (2) Sweet and Tangy Collard Greens
We’ve been growing collard greens for a while now, but this is one of the first times we are offering it in our CSA shares. The key to tasty collard greens is that they need to cook for a long time. Wilting is not enough – cook them for at least 30 minutes.
And if you cook them with onions and some nice sausage or smoked meat, the collards soak up the flavor, turn dark green, and are delicious!
This recipe is an example – it finishes off with some vinegar, which means the greens will be a bit on the acidic side. If you would like yours sweeter, add less vinegar, and up the sugar.
1 Tbsp olive oil
2 oz bacon, finely chopped
1 medium onion, finely chopped
2 cloves garlic, also finely chopped
½ tsp crushed red pepper flakes
1 bunch collards, stems and ribs removed, leaves sliced crosswise in 1 inch thick strips
1 ½ cup water
2 Tbsp apple cider vinegar
1 tsp sugar
Salt and pepper to taste
Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5–7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25–30 minutes. If the greens are not yet tender, add some more liquid and cook a bit longer. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve. Season with salt and pepper.
October 9: Reserve your 2022 share
Next week we will start taking reservations for our 2022 growing season. We like to encourage early reservations and will offer our best sign-up incentives from October 9 through October 24.
It would be great to continue growing for you and your family next year – consider signing up early!
Questions? Concerns? A recipe to share? Contact your farmers!
We 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).