Weekly Weeder

Olin-Fox Farms Volume No. 15 Issue No. 2 January 25, 2012

www.olinfoxfarms.com Winter Program Week 2

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

 

Welcome to week 2 of the 2012 Winter Program.

Please Mark Your Calendars - The Winter Schedule is:

February 8-11, February 22-25

 

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 

This Week's News From The Farms

The mild winter weather continues to give us great growing and harvesting conditions, as compared to the hard freezes we had at this time last year. In addition to the bountiful winter harvest we are including one of the Winter Program highlights - local Honey - so enjoy. Also please note that registrations for Spring, and Summer are coming in at a faster rate this year. If you want to ensure you have a spot at one of our locations, join up soon. In February, the Washington Post will publish its annual listing of CSAs, which will generate more registrations.

 

In the coming weeks, with Mother Nature's cooperation, we look forward to: Arugula, salad mix, Romaine, Onions, Potatoes and organic citrus from Florida, to name a few.

In Your Produce Basket This Week

Local Honey, Fingerling Sweet Potatoes, Cabbage,Scarlet Queen Turnips, Baby Collard Greens,

Curly Kale, Winter Salad Mix and Free range Eggs

 

Recipes and Information

Roasted Sweet Potatoes with Honey Glaze

http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potatoes-with-Honey-Glaze-104728

 

1 pound sweet potatoes, peeled, cut into 1 1/2-inch pieces (about 3 cups)

2 tablespoons butter

1 1/2 tablespoons honey

1/2 teaspoon fresh lemon juice

Preheat oven to 350°F. Arrange sweet potatoes in 8 or 9 inch square glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes; toss to coat. Sprinkle generously with salt and pepper. Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes.

Newsletter written by John Cooper and Alice Cooper.

Bon Appetit!

Weekly Weeder

Olin-Fox Farms Volume No. 15 Issue No. 1 January 11, 2012

www.olinfoxfarms.com Winter Program Week 1

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

 

Welcome to week 1 of the 2012 Winter Program.

Please Mark Your Calendars - The Winter Schedule is:

January 11-14, January 25-28, February 8-11, February 22-25

 

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 

This Week's News From The Farms

The somewhat mild temperatures for the beginning of January have enabled us to harvest a nice selection of lettuce and greens for the 1st week of the Winter Program.

Please note: the extremely wet weather and heavy morning frosts have affected some of the produce this week. It caused some minor tip burn on some of the lettuce and greens. The greens on the radishes were removed due to heavy frost. Your salad mix needs to be patted dry when you receive it.

In the coming weeks, with Mother Nature's cooperation, we look forward to broccoli, cabbage, turnips, more salad mix, collard greens, and organic citrus from Florida, to name a few.

In Your Produce Basket This Week

Cauliflower, Easter Egg Radishes, Mustard Greens, Cress, Kale, Winter Salad Mix,

Rosemary and Free range Eggs

 

Recipes and Information

Curried Mustard Greens with Kidney Beans

http://allrecipes.com/recipe/curried-mustard-greens-with-kidney-beans/

 

½ lb. mustard greens, rinsed until clear and chopped

1 tablespoon ghee (clarified butter) or butter

2 medium shallots or 1 small onion, chopped

1 tablespoon minced fresh ginger root

1 pinch red pepper flakes

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can tomato sauce

2 teaspoons curry powder

1/2 cup half and half, yogurt or sour cream

Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.

Heat the ghee (butter) in a skillet over medium-high heat, and cook the shallots (onions) until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half (yogurt, sour cream), and continue cooking until heated through.

Newsletter written by John Cooper and Alice Cooper.

Bon Appetit!

Weekly Weeder

Olin-Fox Farms Volume No. 14 Issue No. 25 December 14, 2011

www.olinfoxfarms.com Fall Program Week 8

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

 

Welcome to week 8 of the 2011 Fall Program.

This is the final week of the Fall Program.

The 2012 Winter Program Starts January 11.

Registration is Now available.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 

This Week's News From The Farms

We are finishing off 2011 with a nice verity of fall crops.

2011 has been quite a year. We hope you have enjoyed the produce and hope you will join us for 2012. Thank you for your belief and support in Community Supported Agriculture.

 

Happy Holidays from all of us at Olin-Fox Farms and The family of fine Farms.

Please Note: The 2012 Registrations are coming in. If you are planning on joining us for any of the programs we urge you to register soon in order to secure a spot.

In Your Produce Basket This Week

Cabbage, Cauliflower, Kale, Cress, Salad mix, Arugula, Rosemary and Free range Eggs

 

Recipes and Information

Balsamic & Parmesan Roasted Cauliflower

http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html

• 4 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)

• 1 tablespoon extra-virgin olive oil

• 1/2 teaspoon dried marjoram

• pinch salt

• Freshly ground pepper to taste

• 1 tablespoons balsamic vinegar

• 1/4 cup finely shredded Parmesan cheese

Preheat oven to 450°F.

Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

Newsletter written by John Cooper and Alice Cooper.

Bon Appetit!

Weekly Weeder

 

Olin-Fox Farms Volume No. 14 Issue No. 24 November 30, 2011

www.olinfoxfarms.com Fall Program Week 7

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

 

Welcome to week 7 of the 2011 Fall Program.

Next Week is an OFF Week.

Week 8 of the Fall Program is December 14 – December 17.

2012 CSA Registration is Now available.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 

This Week's News From The Farms

 

Thank you for all the nice feed back on the cress. We are hoping the next planting will be ready for week 8. The apple harvest ended a bit early this year, but with the year end gleaning we have added a couple to your share for salads or cooking. We are still hoping the broccoli and cauliflower will be ready for the next delivery.

 

Please Note: the 2012 Registrations are coming in. If you are planning on joining us for any of the programs we urge you to register soon in order to secure a spot.

 

In Your Produce Basket This Week

Cooking Apples, Scarlet Turnips, Kohlrabi, Spinach, Salad Mix, Arugula and Free-Range Eggs

 

Recipes and Information

Braised Scarlet Turnips

http://www.bostonorganics.com/braised-scarlet-turnips/re/braised-scarlet-turnips

1 tbsp butter
2-3 scarlet turnips, sliced thinly

1 tbsp water or broth
1 tsp soy sauce, or Bragg's Liquid Aminos
Finely minced parsley

 

Melt butter in a skillet over medium-high heat. Add the turnip slices and sauté for a few minutes until they start to brown. Add a splash of water or broth, stir, and cover to steam-cook the turnips until tender, about 8 minutes. Check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and tender all the way through. Add soy sauce directly to the pan and sprinkle the parsley on the turnips.

 

Newsletter written by John Cooper and Alice Cooper.

Bon Appetit!

 

Weekly Weeder

 

Olin-Fox Farms Volume No. 14 Issue No. 23 November 16, 2011

www.olinfoxfarms.com Fall Program Week 6

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

 

Welcome to week 6 of the 2011 Fall Program.

Next Week is an OFF Week.

Week 7 of the Fall Program is November 30 – December 3.

2012 CSA Registration is now available.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 

This Week's News From The Farms

 

The fall harvest continues to be beautiful and bountiful. Its hard to believe that there are only two more deliveries remaining for the 2011 season.

In the coming weeks we plan to include more sweet potatoes, fall greens, salad mixes, broccoli and cauliflower to name a few.

 

Please Note: 2012 Registrations are coming in. If you plan on joining us for any of the programs we urge you to register soon in order to secure a spot. If you are a current member on a payment schedule you may register, choose a payment plan and request for payments to start prior to the start of the selected program.

In Your Produce Basket This Week

Flat Head Cabbage, Pac Choi, Turnips, Shunkyo Radishes, Mustard Greens, Spinach,

Salad Mix, Cress, Arugula

 

Recipes and Information

Thanksgiving Greens – thanks to CSA member Joy for the recipe.

http://allrecipes.com/recipe/sweet-and-savory-kale/detail.aspx

 

The original recipe is for kale, but it will be tasty with any of the greens in this week's share, even a mixture.

 

 

• 2 tablespoons olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 4 teaspoons white sugar

• 1 tablespoon cider vinegar

• 1 1/2 cups chicken broth or vegetable stock

• 4 cups stemmed, torn and rinsed greens

• 1/4 cup dried cranberries

• salt and pepper to taste

• 1/4 cup sliced almonds

 

1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken/vegetable stock, and bring to a boil over high heat. Stir in the greens, cover, and cook 5 minutes until wilted.

2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

 

Newsletter written by John Cooper and Alice Cooper.

Bon Appetit!

 

Weekly Weeder

 

Olin-Fox Farms Volume No. 14 Issue No. 22 November 2, 2011

www.olinfoxfarms.com Fall Program Week 5

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

 

Welcome to week 5 of the 2011 Fall Program.

Next Week is an OFF Week.

Week 6 is November 16-19.

 

2012 CSA Registration is now available.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 

This Week's News From The Farms

Like the saying goes, when it rains, it pours. The recent rains, cooler weather, and some sunny days have really given the Fall crops the boost they've needed. In fact, we're delighted to have a late harvest of Sugar Snap Peas and some Kohlrabi for your enjoyment.

It's another bountiful harvest for this week's share, so you may consider inviting some family and friends over for dinner, or for freezing some of your produce for later use.

In other farm news, we'd like to welcome Cathy Rock and her flock of chickens to the Fine Family of Farms. Please note that Cathy has several varieties of chickens, so you may end up getting blue, white, pinkish to dark red and of course brown eggs.

We thank all of you who have registered for the 2012 CSA programs. For those who have not yet done so, you can visit www.olinfoxfarms.com and select Pricing & Registration to get the job done.

In Your Produce Basket This Week

Black Spanish Radish, Kohlrabi, Turnips, Sugar Snap Peas, Turnip Greens, Pac Choi, Spinach, Salad Mix, Arugula, and Free Range eggs

 

Recipes and Information

Freezing Greens & a Recipe

http://busterbucks.hubpages.com/hub/How-To-Preserve-Your-Garden-Harvest----Freezing-Greens

These directions work for all types of greens

It is important to clean your greens thoroughly. If you don't, you may end up with grains of dirt or sand in them -- there are few things worse than taking a bite of yummy greens and feeling grit in your teeth.

How to wash your greens: put the greens down in a large pot or pan of water and swish them around for a minute or two. Then remove the greens, pour the water out and fully rinse out your pot or pan. Now, repeat. This time, after you swish them around, let them set in the water for about a half hour. When you return to them, DON'T SWISH THE WATER. Carefully remove the greens, then rinse and wash the pot.

Cleaning the greens is the hardest part. So don't get discouraged -- and do make sure that you have thoroughly washed all the dirt from the leaves.

After the greens are washed, chop them roughly and put them into a large pot on the stove. The water that clings to the leaves is all the liquid you need. Set the temperature (or fire, if you use a gas stove) to medium. You want to let the greens wilt -- they will turn a brilliant green color.

A large, full pot of greens will cook down to about 1/3 of your pot, maybe even less. Don't get discouraged -- this is the nature of greens.

You aren't cooking the greens, you're only wilting them. Once they're wilted, remove the pot from the stove and let them come to room temperature.

Get a box of freezer bags (not sandwich bags, which aren't thick enough to protect your vegetables) -- I use the quart size. Using a black marker, write the name of your greens on the package and put a date on it. Greens are best if they're eaten within one year from putting in the freezer.

Why should you write what they are on the package? If you put up collards and, say, mustard greens, you may not be able to tell which is which just by looking once the packages are frozen. It only takes a minute to label your bags.

I put two cups of greens into each quart bag. If you have a larger family or are preparing (usually) just for one person, you can put one cup, or three.

Lay the bags on the counter and press all the air out of them, then seal them. Move the contents around in the bag with your fingers so the package lays as flat as possible. Clear away a space in your freezer where the bags will lay flat to freeze. Once they're frozen you can move them to a part of the freezer that works best for you.

How To Cook Your Frozen Greens

1/2 small onion, chopped

package of frozen greens

2 tbsp. white vinegar

2 tbsp. sugar

salt to taste

 

Soften the chopped onion in about 2 tbps. of olive oil till they are translucent. Add in your greens (still frozen is fine) and put your temperature to low. After the greens and onions have cooked for about a half hour, add in the vinegar, sugar and salt to taste.

 

You may need more vinegar and sugar -- they usually are used in a 1-to-1 ratio.

 

 

 

Newsletter written by John Cooper and Alice Cooper.

Bon Appetit!

 

Weekly Weeder

 

Olin-Fox Farms Volume No. 14 Issue No. 21 October 26, 2011

www.olinfoxfarms.com Fall Program Week 4

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

 

Welcome to week 4 of the 2011 Fall Program.

Next Week is Week 5, November 2-5.

 

2012 CSA Registration is Now available.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 

This Week's News From The Farms

Some cooler temperatures have finally arrived along with a nice assortment of leafy greens.

The harvest conditions are more seasonable now, unlike the relentless humidity we experienced in the past weeks. We would like to apologize if some of your produce did not hold up well due to these conditions. In all the years we have operated our CSA we have never had such weather related problems. For future harvests, we will avoid harvesting certain varieties until conditions are more favorable. Please note that we and all of the farms do our very best to provide you with the freshest high quality produce available.

This week's harvest conditions have been great for the selected varieties in this week's share. We have added extra greens and salad mix to make up for any of the greens that may not have done well in past shares.

In the coming weeks with Mother Nature's cooperation, we plan to include Beets, Broccoli, Cauliflower, more Salad Mixes, Spinach, Turnips, and Chinese and Savoy Cabbage to name a few.

 

Please Note: The 2012 registrations are coming in. If you are planning on joining us for any of the programs, we urge you to register soon in order to secure a spot. If you are a current member on a payment plan, you may register for 2012, and request that the 2012 payment plan start after you have completed 2011.

 

In Your Produce Basket This Week

Winesap Apples, Kale, Green Beans, Pac Choi, Green Mix consisting of Mustard, Kale and Turnip Greens, Salad mix, Arugula, and Free Range eggs

 

Recipes and Information

Green Mix – Ideas

Often difficult to obtain in commercial supermarkets, the Green Mix is a young tender mix that is tasty and nutritious. In fact, it is extra nutritious because it does not have to be cooked for very long.

 

A few ideas for any of the greens in this week's share:

 

• Chop a few handfuls and throw into a soup in the last few minutes of cooking;

• Dice a few handfuls and add to spaghetti sauce - a superquick way to up the nutritional value of spaghetti sauce, and a great way to sneak veggies to the kids.

• Dice a handful, saute in olive oil and garlic, and add to an omelet or scrambled eggs.

• Jazz up a grilled cheese sandwich with some sauteed greens.

 

Newsletter written by John Cooper and Alice Cooper.

Bon Appetit!

 

Weekly Weeder

 

Olin-Fox Farms Volume No. 14 Issue No. 20 October 11, 2011

www.olinfoxfarms.com Fall Program Week 3

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

 

Welcome to week 3 of the 2011Fall Program.

Next Week is an OFF Week.

Week 4 of the Fall Program is October 26 – October 29.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 

This Week's News From The Farms

Hurricane Irene and the excessive rain fall have really hurt the Pumpkin growing season as well as many varieties of fall Squash. We will not be including Pumpkins in the shares this year. However we have made some substitutions for the pumpkin we hope you will enjoy.

In the coming weeks (with Mother Nature's cooperation ) the share will include Broccoli, Cabbages, Asian and Southern Greens, Salad Mixes, more Apples and hopefully some Cauliflower to name a few.

A couple seasonal treats are included in your share this week - Persimmons and pop corn on the cob. The Persimmons need to be ripened at room temperature. Set them on a counter, stem side down. When bright orange and color and still firm, they can be grated and eaten. It is a strange phenomenon that they cannot be eaten ungrated while firm, they are too tart. If ungrated, wait until the Persimmons are bright orange and soft.

The pop corn can be put in a paper bag and microwaved for a few minutes. Tips:

• Run water over pop corn shake off excess water.

• Then put a cob or two in the bag and microwave until popping slows.

• Note: Over cooking will burn the pop corn.

• So check it while microwaving to be sure.

 

The 2012 Registration is now on available online. Space is limited so to ensure your spot please register early. The 2012 Shcedules and Programs can be found on our website at www.olinfoxfarms.com

Please Note: We are currently working on a better registration process, but it still has a way to go.

In Your Produce Basket This Week

York Apples, Sweet Potatoes, Mixed Radishes to include Black Spanish Radish, Pop Corn on the Cob, Mint, Romaine, Yellow Onions, Carrots, Kale, and Free Range Eggs

 

Recipes and Information

Prosciutto with Persimmons from epicurious.com
24 prosciutto slices
2 ripe persimmons, halved, each half sliced crosswise
Extra-virgin olive oil

Divide prosciutto slices among 8 plates. Arrange persimmon slices decoratively atop prosciutto. (Can be prepared 4 hours ahead. Cover with plastic wrap and chill.) Drizzle with olive oil, sprinkle with freshly ground pepper, and serve.

 

Persimmon Salsa from epicurious.com
3 medium-size firm but ripe persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced onion, rinsed, drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

Newsletter written by John Cooper and Alice Cooper.

Bon Appetit!

 

Weekly Weeder

Olin-Fox Farms Volume No. 14 Issue No. 19 September 28, 2011

www.olinfoxfarms.com Fall Program Week 2

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

Welcome to week 2 of the 2011 Fall Program.

Next Week is an OFF Week.

Week 3 of the Fall Program is October 12 – October 15.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

 This Week's News From The Farms

Well, it looks like Mother Nature has decided for the heat and humidity to linger a little bit longer this year.

Many of the greens and salad mixes will be a little later, hopefully starting in week 3.

Collards are in this week's share, as well as a late planting of some phenomenal bi color sweet corn. Please see In Your Produce Basket for more details.

So, once again we will try to give a projection of upcoming harvests (with Mother Natures Cooperation – HaHa). In the coming weeks as the weather cools down, we can all look forward to Salad Mixes, Cabbage, Broccoli, Beets, and Asian and Fall greens to name a few.

  This week's share is heavy so please handle with care.

 In Other News 

Olin-Fox Farms has just received the Snail of Approval Award from the Washington D.C. Chapter of  Slow Food. We were selected, along with 24 other fine award winners, by a panel of distinguish judges from 200 nominations.

  Slow Food is an organization that focuses on the Authenticity and Sustainability of the food we eat and the beverages we drink world wide.  For more information, including the list of award winners, you can visit their website at www.slowfooddc.org/ .

We would also like to take this time to thank all the Growers, Members and Volunteers

who made this happen 

The 2012 All Season, Winter, Spring, Summer and Fall Programs are now open for registration.  For early registration, please visit our website www.olinfoxfarms.com and click on the 2012 brochure at the top of the page. You can down load it, print it and snail mail it. 

  We are currently upgrading our online registration page and hope to have it available by next week.

Ladies and Gentlemen!

We are very happy to announce the long awaited Olin-Fox Farms Retrospective film project.

All for the Love of a Good Tomato is finally complete. It's been 15 Years in the making and is uploaded to YouTube.

However, we are having some technical difficulties with the YouTube search engine, so for an advanced preview please click on or copy and paste the links below to view Parts I &II on YouTube.

Part I Click or Paste HERE >   http://youtu.be/Lr4VA4-Syb4

Part II Click or Paste HERE > http://youtu.be/F6rrAsDoTcM 

A DVD is also available with added features. For a copy of the DVD send an $11.25  Paypal payment to info@olinfoxfarms.com and notate for the Olin-Fox Farms All for the Love of a Good Tomato DVD 2011 Offer. 

Or, send us an email requesting the DVD and we will send you the billing and shipping information.  We will send your DVD out within a couple days of receiving your order. 

(Hopefully faster than one of those Movie services.)

The Family of Fine Farms Thank you All for your belief and support in Community Supported Agriculture. We look forward to providing you with real food for the present and future generations to come.  

In Your Produce Basket This Week

Macintosh Apples, Carnival Acorn Squash, Red Skin Potatoes, Bi Color Sweet Corn, Collard Greens, Green Beans, and Free Range Eggs

Recipes & Information

Collard Greens

http://simplyrecipes.com/recipes/collard_greens/

Newsletter Written by John & Alice Cooper

Bon Apetit!

Olin-Fox Farms Volume No. 14 Issue No. 18 September 14, 2011

www.olinfoxfarms.com Fall Program Week 1

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

Welcome to week 1 of the 2011Fall Program.

Next Week is an OFF Week.

Week 2 of the Fall Program is September 28 – October 1.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

We are starting the season off with a nice fall assortment.

The share will be heavy so please handle with care.

In the coming weeks as the weather cools down we can all look forward to Salad mixes, Cabbage,Broccoli, Cauliflower, and Fall greens to name a few.

Please be conscientious and pick up your share the day it is delivered. The hosts of the distribution points are being most generous with limited space and the shares will be distributed if not picked up the day they are delivered.

Should you be unable to pick up a share, please find a friend to do so. If this is not an option, we will be happy to donate your share to a local charity. We have established contacts with folks who work with poor and immigrant populations.  You can rest assured your share will not go to waste!

You are welcome to contact us any time you have questions or comments. We are a very small business, with limited staff, and answer emails on Mondays, Wednesdays, and Fridays. We do respond personally to all member emails.

In Your Produce Basket This Week

Granny Smith Apples, Acorn Squash, Yukon Gold Potatoes, Sweet Potatoes, Radishes, Local Honey,

and Free Range Eggs

Acorn Squash

History as gathered from: http://homecooking.about.com/od/foodhistory/a/acornsquashhist.htm

Bon Appetit!

Olin-Fox Farms Volume No. 14 Issue No. 17 August 31, 2011

www.olinfoxfarms.com Summer Season Week 9

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Ninth and Final Week of the Summer 2011 Program.

The First Week of the Fall Program is September 14-September 17.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Wow! What a way to finish the Summer Season. We hoped to end the program with a big bang of a harvest, and indeed Mother Nature came through even as She threw in an earthquake and hurricane to boot.

We hope you have enjoyed the Summer, and hope you plan to join us for the 8 week Fall Program, starting September 14-17. Registration can be found at our website, www.olinfoxfarms.com. Registrations must be in by Friday September 9^th for First Week delivery.

In Your Produce Basket This Week

Honeycrisp Apples, Butternut Squash, Yellow Squash, Zucchini, Tomatoes, Eggplant,

Bell Peppers, Basil

Fruit Share: Peaches

Recipes and Information

Serves: 4

• 1 cup roasted and blended butternut squash

• 3 large tomatoes

• 1/2 Tbsp olive oil

• 1 large onion

• 1/2 Tbsp garlic

• 1/2 Tbsp salt

• 1/2 cup parsley

• 1/2 cup basil

• 1/2 Tbsp table blend spices

• 1/4 tsp chili powder (more if preferred)

• 1/4 tsp cayenne pepper (more if preferred)

• 1/2 cup parmesan cheese

Instructions

1. Bake the whole butternut squash at 350 F for 20 minutes; allow to cool slightly, then cut in ½, remove seeds, and peel. For soup, roast 1 cup on lightly oiled pan in oven at 350 F for 40 minutes to 1 hour, until fork slides through easily. The entire squash can be roasted at this time, remainder saved for another meal.

2. Slice tomatoes in ½, place on lightly oiled pan, and roast for 40 minutes at 350F. Can be roasted the same time as the squash.

3. Allow squash and tomatoes to cool slightly.

4. Cut the onions and sauté in olive oil. Set aside.

5. Chop the parsley and basil.

6. Chop the tomatoes and transfer to a blender or food processor.

7. Add the onions to the blender.

8. Add the butternut, herbs, and garlic to the blender.

9. Add the spices, chili powder, salt and cayenne pepper to the blender.

10. Blend until smooth (adding water if necessary to help with the blending.)

11. Pour into a pot and reheat until simmering.

12. Spoon into a bowl and top with Parmesan cheese.

Newsletter written by John and Alice Cooper.

Bon Appetit!

Olin-Fox Farms Volume No. 14 Issue No. 16 August 17, 2011

www.olinfoxfarms.com Summer Season Week 8

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Eighth Week of the Summer 2011 Program.

August 24 - 27 is an OFF week.

The Ninth Week is August 31-September 3.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Welcome to Week 8 of the Summer Program. Despite the extreme heat this Summer, many of the harvests have been phenomenal. Some crops really flourish in the heat, and some really have a tough time.

But all in all, most of the crops have done well under the severe conditions, and this week's share is a great example. It is extremely heavy and must be picked up from the bottom of the bag. The bag handles will not support the weight of the produce, so please be very careful when picking up your share this week.

After this week, there is only one more Summer Program share, from August 31 to September 3. It's hard to believe we are facing the end of Summer. So, if you haven't already, it's a great time to sign up for the Fall CSA Program with first share September 14-17, to continue receiving all the wonderful produce.

Registration and payment must be received by Friday, September 9^th to ensure receipt of the First Week of the Fall Program.

We thank you for belief and support of Community Supported Agriculture.

In Your Produce Basket This Week

Watermelon, Bicolor Corn, Yukon Gold Potatoes, Slicing Tomatoes, San Marzano Tomatoes, Grape Tomatoes, Sungold Tomatoes, Basil

Fruit Share: Peaches

Recipes and Information

Yukon Gold Potatoes: Jacques Pepin Style by Rachel Ray

http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html

• 2 pounds Yukon gold potatoes

• Salt

• Freshly ground black pepper

• 2 cups chicken stock

• 2 tablespoons butter

• 1 to 2 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 2 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Newsletter written by John and Alice Cooper.

Bon Appetit!

Olin-Fox Farms Volume No. 14 Issue No. 15 August 3, 2011

www.olinfoxfarms.com Summer Season Week 7

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Seventh Week of the Summer 2011 Program.

August 10-13 is an OFF week.

The Eighth Week is August 17-20.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Welcome to Week 7 of the Summer Program. As the heat continues, so does the bountiful summer harvest.

In Your Produce Basket This Week

Ambrosia Melon, Cucumbers, Eggplant, Sugar Pears, Snap Beans, Heirloom & Early Girl Tomatoes, Yellow & Red Bell Peppers, Hot Peppers, Sungold Tomatoes

Fruit Share: Peaches

Recipes and Information

Habenero Peppers

http://en.wikipedia.org/wiki/Scoville_scale

In your share this week are golden habenero peppers. They look like miniature yellow bell peppers. On the Scoville Scale, they are rated 100,000 to 350,000, which is mid-range on the chart. However, the upper end of the chart shown on Wikipedia does include pepper spray and pure capsaicin! The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.

The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. The modern commonplace method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content.

Pungency values for any pepper are variable, due to expected variation within a species—easily by a factor of 10 or more—depending on seed lineage, climate, and even soil (this is especially true of habaneros).

Eggplant & Habanero Pepper Stew

http://www.123easyaspie.com/recipes/27027/James+Buckle%27s+Eggplant+Stew

1/2 cup vegetable oil
1 medium onion
1 habanero pepper; (or more/less to taste!)
1/4 cup tomato paste
3 medium tomatoes, diced
2 cooked chicken breasts (optional))
1 cup broth, your of choice
1 large eggplant, or equivalent; peeled if necessary and cut in chunks
1/2 pound okra, sliced into 1-inch pieces)
1 red bell pepper, seeded and sliced into broad strips

1. Heat oil in a high-sided skillet over medium-high heat. Add onion and cook until soft, without browning, 4 to 5 minutes. Meanwhile, in a blender or food processor, combine 1 or 2 habaneros and 1/2 cup diced tomato and blend until smooth.

2. 2. Pour the puree into the skillet along with remaining diced tomato and tomato paste. Cook at a brisk simmer for 5-7 minutes.

3. Add the chicken (if using) and cook 5 minutes; add 1 cup of broth and simmer 10 minutes more.

4. Add the eggplant and additional broth or water just to the top of the vegetables. Partially cover the pan and cook 10 minutes.

5. Add the okra and bell pepper slices, cover the pan and cook 8-10 minutes, or until okra is just tender and the pepper slices are soft. Serve in bowls as is or over rice. Suggestions for variation: use smoked fish or shrimp instead of chicken or add spinach.

6. Makes 4 servings

Newsletter written by John and Alice Cooper.

Bon Appetit!

Olin-Fox Farms Volume No. 14 Issue No. 14 July 27, 2011

www.olinfoxfarms.com Summer Season Week 6

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Sixth Week of the Summer 2011 Program.

The Seventh Week is next week, August 3-6.

The Next Off Week is August 10-13.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Welcome to Week 6 of the Summer Program, and Summer is here with a bountiful harvest of vegetables. Mother Nature has supplied intense heat along with rain, making veggies both plentiful and heavy. So, be careful when picking up your share, it is quite heavy.

This week we are pleased to supply both peaches and blackberries for your Fruit Share.

Don't forget – next week is Week 7 of the Summer Program, so it's 2 weeks in a row.

It's nice to remember that 100 degree weather doesn't last forever, and we can look forward to Fall. Registrations for the Fall Program are coming in – so if you haven't already, it's a good time to visit our website, www.olinfoxfarms.com and register.

In Your Produce Basket This Week

Sugar Dot Sweet Corn; Cucumbers; Mixed Summer Squash; Italian Zebra Eggplant; Specialty Radish; Red Bell Peppers; Mixed Hot Peppers; Heirloom & Early Girl Tomatoes; Mixed Cherry Tomatoes, Okra

Fruit Share: Blackberries & Peaches

Recipes and Information

Summer Squash

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=62

The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. It is especially plentiful during the summer months. Summer Squashes are members of the Cucurbitaceae family and relatives of both the melon and the cucumber. It comes in many different varieties with distinct shapes, colors, sizes and flavors. However, regardless of variety, all parts of Summer Squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers. Unlike winter squash, summer squash are fragile and cannot be stored for long periods of time unless frozen. For Native Americans, squashes were considered as one of the "three sisters" along with corn (maize) and beans.

• Although summer squash has long been recognized as an important food source of carotenoids, recently research studies have documented just how fantastic summer squash can be when it comes to these key antioxidants. For some groups of study participants, summer squash is the primary food source of alpha-carotene and beta-carotene for their entire diet! Summer squash also comes out among the top three food sources in several studies for lutein, zeaxanthin, and beta-cryptoxanthin (three other health-supportive carotenoids)

• When we think about food and antioxidants, what first comes to mind might be fresh fruit and vitamin C, or bright orange carrots and beta-carotene. Yet several recent studies have underscored the unique contribution made by summer squash to our antioxidant requirements. While not as rich in some of the more widely-publicized antioxidants like beta-carotene, summer squash is a very strong source of other key antioxidant nutrients, including the carotenoids lutein and zeaxanthin. Since the skin of this food is particularly antioxidant-rich, it's worth leaving the skin intact.

• If you usually microwave or boil your summer squash, you'll be interested to know this: steaming is much better than either of these two methods in terms of nutrient retention. New evidence shows that summer squash can retain a large amount of its antioxidant activity after steaming. Using zucchini as their summer squash, researchers found that steaming was a better way to preserve zucchini's antioxidant activity than boiling or microwaving. Interestingly, even previously frozen zucchini held on to its antioxidant activity fairly well after steaming. These findings are great news for anyone enjoys steamed vegetables and who sometimes needs to freeze surplus vegetables for later use.

• We tend to think about squashes, both summer and winter, as starchy vegetables. This thinking is correct, since about 85-90% of the total calories in squashes (as a group) come from carbohydrate, and about half of this carbohydrate is starch-like in composition and composed of polysaccharides. But we also tend to think about polysaccharides as stagnant storage forms for starch that cannot do much for us in terms of unique health benefits. Here our thinking is way off target! Recent research has shown that the polysaccharides in summer squash include an unusual amount of pectin†- a specially structured polysaccharide that often include special chains of D-galacturonic acid called homogalacturonan. It's this unique polysaccharide composition in summer squash that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin.

Chilled Squash Soup

http://www.healthy-recipes-for-kids.com/scallop-squash-recipes.html

• 4 Summer Squash and Zucchini, washed and sliced in 1 inch pieces

• 1 large Onion, thinly sliced

• 1 teaspoon minced Garlic

• 3 cups Chicken or Vegetable Broth

• Salt and Ground White Pepper to taste

• 2 Tablespoons Fresh Basil, finely chopped

• 2 Tablespoons Fresh Parsley, finely chopped

• 1 Tablespoon Lemon Juice

• 1 cup Plain Non-Fat Yogurt

1. Place squash, onion, garlic, broth, salt, and white pepper in a large saucepan and bring to a boil.

2. Cover, reduce heat, and simmer 20-25 minutes or until vegetables are tender.

3. Remove from heat and allow to cool slightly.

4. Puree the squash mixture in a food processor or blender until smooth.

5. Set aside a small amount of the basil and parsley for garnishing.

6. Add the basil, parsley and lemon juice and puree again.

7. Stir in the yogurt.

8. Store soup in a covered container in the refrigerater for at least 6 hours or overnight.

9. Whisk the soup until smooth just before serving.

10. Add salt and pepper to taste.

11. Garnish with the remaining chopped basil and parsley.

12. Serve chilled.

Serves 6

Newsletter written by John and Alice Cooper.

Bon Appetit!

Olin-Fox Farms Volume No. 14 Issue No. 13 July 13, 2011

www.olinfoxfarms.com Summer Season Week 5

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Fifth Week of the Summer 2011 Program.

The Sixth Week is July 27-10.

The Seventh Week is August 3-6.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Welcome to Week 5 of the Summer Program. The heat and rain have combined to make this a very bountiful harvest week. So, as a result everyone involved in preparing this week's shares has been working extremely hard in extreme heat and humidity.

It's a wonderful share, and we hope you all enjoy!

In Your Produce Basket This Week

Yukon Gold Potatoes; Bulb Fennel; Kohlrabi; Sweet Corn; Green & Yellow Wax Beans; Early Girl, Beefsteak & Jubilee Tomatoes; Bell Peppers; Ruby Red Basil

Fruit Share: Berries

Recipes and Information

Kohlrabi Salad

Based on: http://www.sassyradish.com/2010/08/kohlrabi-salad/

1 kohlrabi, cut into matchsticks
1/2 apple, such as Gala, cut into matchsticks
2 tbsp rice vinegar
2 tbsp sesame oil
1/2 tsp fresh hot chili, diced
a pinch of cumin
1/2 tsp fish sauce (optional, if you want this vegetarian/vegan)
3 tbsp chopped cilantro
salt and freshly ground pepper to taste

1. Peel the kohlrabi with a vegetable peeler.

2. Cut the kohlrabi into matchstick either using a sharp knife or a mandolin. Do the same with the apple.

3. Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Serves 2.

Chilled Tomato Basil Soup
Based on: http://www.epicurious.com/recipes/food/views/12304

1 1/2 pounds (about 3) tomatoes, cored and cut into chunks
1/2 tablespoon cornstarch
1/4 cup beef broth, chicken or vegetable stock
1/2 tablespoon fresh lemon juice
1/4 teaspoon sugar
5 whole fresh basil leaves plus 2 tbsp chopped fresh basil leaves for garnish
sour cream for garnish
extra-virgin olive oil for drizzling the soup

In a food processor puree the tomatoes and force the puree through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato puree. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.

Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil. Drizzle the soup with the oil and serve it with the toasts.

Newsletter written by John and Alice Cooper.

Bon Appetit!

Olin-Fox Farms Volume No. 14 Issue No. 12 June 29, 2011

www.olinfoxfarms.com Summer Season Week 4

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Fourth Week of the Summer 2011 Program.

The Fifth Week is July 13-16.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Summer has arrived along with more summer favorites. Green tomatoes are included with the vine-ripened tomatoes in your share this week for your cooking enjoyment. Or, ripen them in the bag or on a sunny windowsill.

In other farm news, people are raving about the first picking of green beans. Some are saying it's the best of quality of beans they've seen in several years.

The projected harvest for the coming weeks is looking really good. Next up, with Mother Nature's cooperation, will be sweet corn, melons, specialty and heirloom tomatoes, Yukon Gold potatoes, okra, more berries, and peaches, to name a few.

Please note: during the summer weather, the chickens slow their laying of eggs, so eggs are included when available.

As the season progresses, the shares get heavier, so please handle with care. Enjoy, and have a great and safe 4^th of July!

In Your Produce Basket This Week

Redskin Potatoes; Cucumbers; Yellow, Zucchini & Patty Pan Squash; Sweet Candy Onions; Green Beans; Purple Peppers; Eggplant; Green Tomatoes; and Red Tomatoes

Fruit Share: Berries

Recipes and Information

Eggplant and Tomato Bake

Based upon: http://allrecipes.com/recipe/eggplant-bake/detail.aspx

• 1 ½ tablespoon olive oil

• 2 eggs, lightly beaten

• 1 cup Italian seasoned dry bread crumbs

• 1 medium eggplant, sliced into 1/2 inch rounds

• salt to taste

• 1 medium onion, sliced

• 2 ripe tomatoes, sliced

• 1 cup grated Parmesan cheese

• 1 cup crumbled feta cheese

• 4 slices Provolone cheese, torn into strips

1. Preheat oven to 350 degrees F. Oil a 9x13 inch baking dish with ½ tbsp. olive oil.

2. Heat remaining 1 tbsp oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.

3. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Provolone.

4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Newsletter written by John and Alice Cooper.

Bon Appetit!

Olin-Fox Farms Volume No. 14 Issue No. 11 June 15, 2011

www.olinfoxfarms.com Summer Season Week 3

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Third Week of the Summer 2011 Program.

The Fourth Week is June 29 – July 2.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

It's Week 3 of the Summer Program. Did somebody say cucumbers, potatoes, and squash? Yes, the rain and heat have brought on a flourish of Summer crops. This is the start of what we like to call 'the meat of the summer,' veggies you can really sink your teeth into.

The projected harvest for the upcoming weeks is looking good for sweet corn, tomatoes, melons, eggplant, garlic, green beans, and Yukon Gold potatoes, to name a few.

In Your Produce Basket This Week

White Potatoes, Cabbage, Beets, Green Onions, Yellow & Zucchini Squash, Cucumbers, Shunkyo Radishes, Bell Peppers, Baby Green & Red Pac Choi, Free-Range Eggs

Fruit Share: Blackberries

Recipes and Information

Beets

The beets this year are truly exceptional in both appearance and flavor. Here's a recipe that uses the greens as well. These beets are Certified Naturally Grown, so the greens are safe to eat.

Based upon

http://www.thatsfit.ca/2009/02/22/holistic-recipe-of-the-week-roasted-beets-with-sage/

4 beets
beet greens, washed, chopped and soaked in cold water
1/2 cup olive oil
1 bunch fresh sage
1T. unrefined sea salt
A few grinds of fresh cracked black pepper

2 Tbsp crumbled goat cheese

Cut off greens from beets and set aside. Scrub the beets well and cut into bite sized pieces. Wash the beet greens well, then chop and soak in cold water. Rinse the sage, then cut chiffonade.

In a large mixing bowl, toss beets, olive oil, salt, pepper and sage together until the beets are well coated. Transfer to a roasting pan and cover in aluminum foil. Cook for 30 - 40 minutes. After about 25 minutes, remove the foil and stir the mixture to get some nice browning on the outsides of the beets.

5 minutes before the beets are done, heat a large pan on the stove top on medium high heat. Take the beet greens out of the cold water, give them a quick shake over the sink and transfer them to the hot pan. The water on the outside of the leaves will be enough to steam the greens. Add a pinch of unrefined sea salt and a little butter, if desired. These should cook in less than 5 minutes. Give them a stir every minute or so and be careful not to let them burn. Once done, remove from pan and put straight into a large mixing bowl.

Beets are done when fork pierces them with very little resistance. Remove the beets from the oven and transfer to the large mixing bowl with the greens.

Optional - crumble some unripened goat cheese over the final product and give it a toss.

Newsletter written by John and Alice Cooper.

Bon Appetit!

Olin-Fox Farms Volume No. 13 Issue No. 10 June 1, 2011

www.olinfoxfarms.com Summer Season Week 2

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Second Week of the Summer 2011 Program.

The Third Week is June 13-16.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

It's Week 2 of the Summer Program, and wow what a change! We've gone from monsoons to sweltering, record-breaking heat.

At this time last year, we included some heads of Tropicana lettuce. This year, the heat has made the lettuce very bitter, so it will have to be turned under.

On the other hand, we have added some very nice late spring crops, such as broccoli, beets, and who would've thought -snow peas. Please see the Produce List for a complete listing for this week's deliveries.

The produce forecast for the upcoming weeks is: Straight, Yellow, and Crookneck Summer Squash; Zucchini, New Potatoes, Cucumbers, Basil, Cilantro, Eggplant, Peppers, Sweet Corn, Tomatoes, Raspberries, Blackberries, Peaches, and more.

Side note: We congratulate our volunteer member Patsy Sylvia! We are honored that she used some of the produce from her share to assemble a beautiful arrangement that she entered into the Regional Flower Show sponsored by the Chesapeake Bay Garden Club, which won a Blue Ribbon First Prize!

So stay cool, hydrated, and enjoy your produce!

In Your Produce Basket This Week

Kohlrabi, Turnips, Broccoli, Beets, Fennel, Snow Peas, Garlic Scapes, Oregano, Free-Range Eggs

Fruit Share: Raspberries

Recipes and Information

Beets

A freshly picked and hairy beet
Seems a daunting thing to eat.
But it adjusts, when groomed and worscht,
Most agreeably to borscht.
Soupsongs, by Roy Blount, Jr.

Beets can look a little daunting as the poem above mentions, but they do reward one with delicious flavors. Borscht (beet soup) can be eaten hot or cold; a friend used to tell her children it was strawberry soup! There are many many recipes for borchst. Perhaps the simplest is to simmer together diced beets, diced carrots, sliced onion, shredded cabbage, vegetable stock, olive oil, a little lemon juice, and black pepper. Once the veggies are tender, the soup is ready! Or, it can be pureed. If desired, garnish with sour cream, dill, parsley and/or chives.

Beets & Garlic Scapes

Based upon http://www.farmgirlfare.com/2007/04/give-beets-chance-caramelized-beets.html

Cooking time: 45 minutes to 1 hour.

1 bunch beets

2 Tbsp olive oil

4 garlic scapes

Kosher Salt

Scrub fresh beets under running water. Peel the skins if they are thick or tough. Trim tops and bottoms, then cut into 1/2-inch dice.

Pour olive oil in a large skillet or pot and heat. Add beets, stir to coat with oil, then cook slowly, stirring often.

Meanwhile, rinse and dice the garlic scapes and sprinkle them generously with salt. When the beets are fully cooked and caramelized, make a hole in the center of the beets and add the garlic scapes, stirring around to make sure the scapes touch the bottom of the pan and cook. Cook about 1 or 2 minutes; do not let scapes brown. Stir garlic into beets and serve.

If you happen to have any leftovers, they taste great the next day, either reheated or straight from the fridge.

Newsletter written by John and Alice Cooper.

Bon Appetit!

Olin-Fox Farms Volume No. 13 Issue No. 9 May 18, 2011

www.olinfoxfarms.com Summer Season Week 1

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the First Week of the Summer 2011 Program.

The Second Week is June 1-4.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Welcome to the start of the Summer CSA Program. We are beginning the season with a nice variety of veggies. The harvest has been really good, despite some erratic weather. Please take a little extra time to wash your produce. The heavy rains splashed soil up on the spinach, and some clumps of dirt stuck to the roots of the radishes. Both will clean up nicely. We normally do not field wash the produce, because it will not hold up as well. This week also is the start of the Fruit Shares. This week's fruit is strawberries – 2 pints worth, sweet and juicy, unlike the tasteless airy berries you find in the big box stores.

In the coming weeks, we look forward to green beans, squash, cucumbers, beets, basil, bell peppers, tomatoes, corn, melons, raspberries, blackberries, and peaches, to name a few, so enjoy!

Just a gentle reminder – it is very important to pick up your share on the agreed upon day. In this manner, you will receive the produce in the best possible condition. If you are unable to pick up your share, it is OK to have a friend or family member pick it up for you. It is very helpful for us to know if someone else is picking up your share by Monday of delivery weeks. And lastly, as long as you notify us by Monday, we can donate the share to local charity.

In Your Produce Basket This Week

Turnips, Radishes, Green Onions, Pac Choi, Sugar Snap Peas, Spinach, Mint,

Free-Range Eggs

Fruit Share: 2 Pints Strawberries

Recipes and Information

Spearmint

In addition to the great information below, we have found that spearmint is ant repellant! Just place where the ants are, and they'll be gone before you know it.

http://en.wikipedia.org/wiki/Mentha_spicata

Mentha spicata (Spear Mint or Spearmint) is a species of mint native to much of Europe and southwest Asia, though its exact natural range is uncertain due to extensive early cultivation.

Spearmint is grown for its aromatic and carminative oil, referred to as oil of spearmint. Oil of spearmint contains R-(–)-carvone, which gives it its distinctive smell. Spearmint leaves can be used whole, chopped, dried and ground, frozen, preserved in salt, sugar, sugar syrup, alcohol, oil, or dried.

Spearmint is an ingredient in several mixed drinks, such as the mojito and mint julep. Sweet tea, iced and flavored with spearmint, is a summer tradition in the Southern United States. It is used as a flavoring for toothpaste and confectionery, and is sometimes added to shampoos and soaps. In herbalism, spearmint is steeped as tea for the treatment of stomach ache.

Recent research has shown that spearmint tea may be used as a treatment for hirsutism in women. Its anti-androgenic properties reduce the level of free testosterone in the blood, while leaving total testosterone and DHEA unaffected.

Spearmint has been studied for antifungal activity; its essential oil was found to have some antifungal activity. Its essential oil can have a calming effect when used for insomnia or massages. Spearmint has also been described as having excellent antioxidant activity; its antioxidant activity was found to be comparable to the synthetic BHT. Due both to its antioxidant activity and its common use to season lamb in Indian cuisine, it has been studied as an additive to radiation-processed lamb meat, and was found effective in delaying oxidation of fats and reducing formation of harmful substances.

Strawberry Mint Soup

http://www.food.com/recipe/swedish-strawberry-mint-soup-135071

• 1 1/2 pint strawberries, washed and hulled

• 2 cups water

• 1/3 cup orange juice, freshly squeezed (from about 1 1/2orange)

• 2 inches piece fresh ginger, peeled and thinly sliced

• 1-2 stalks lemongrass (tough outer leaves removed, tender inner stalks lightly smashed and sliced into 1/4-inch rounds) or ¼ lemon

• 2/3 cups mint, fresh, coarsely chopped

• 1/3 cup sugar

1. Set aside ½ pint strawberries and thinly slice the rest.

2. Place the sliced strawberries in a large saucepan and add the water, orange juice, ginger, lemongrass (or lemon), mint and sugar, and bring to a boil, stirring occasionally.

3. Reduce the heat to low and simmer for five minutes.

4. Remove from heat and set aside to steep for an hour.

5. After steeping, strain the strawberry mixture through a fine sieve, mashing the strawberries to get the maximum strained liquid.

6. Discard the solids.

7. Cover and refrigerate the liquid--your strawberry soup--until well chilled--at least two hours.

8. Meanwhile, cut the reserved strawberries into 1/4" dice, place in a small bowl, cover and refrigerate.

9. When ready to serve, place a small mound of diced strawberries in the center of each shallow soup plate or bowl, pour the chilled soup around the berries and serve.

10. Note 1: You can, if you wish, serve this with a scoop of vanilla ice cream.

11. Note 2: You can combine 1/2 cup of the soup with 1/2 cup of champagne for a lovely summer cocktail or with 1/2 cup of sparkling water for a non-alcoholic version.

Newsletter written by John and Alice Cooper.

Bon Appetit!

Weekly Weeder

Olin-Fox Farms Volume No. 13 Issue No. 8 May 4, 2011

www.olinfoxfarms.com Spring Season Week 4

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Fourth and Final Week of the Spring 2011 Program.

The Summer Program starts May 18-21.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

It's been a mixed bag of weather for the last week of the Spring Program. Temperatures have been erratic, fueling some fierce storms. Some crops have suffered and some have been delayed. It's as if the seasons are shifting, call it Global Warming or whatever you think. One thing is for sure, these times are a-changing. All in all, it's still been a bountiful harvest, and we hope you have enjoyed your shares.

Next we will be gearing up for the start of the Summer Program. We have set a limit of 150 membership shares for 2011. After that, we will start a waiting list for 2012. Membership shares are sold on a first come basis. Please note, many of the locations sell out early. Register at www.olinfoxfarms.com, and if at all possible avoid using the Internet browser Chrome as we have learned it is not working with our registration form.

Thank you for your participation and support in the Spring Program. It is people like you that keep local farming a reality for now and the future.

In Your Produce Basket This Week

Curly Kale, Spinach, Black Seeded Simpson Lettuce, Spring Onions, Radishes, Asparagus,

Free-Range Eggs

Recipes and Information

Asparagus

http://homecooking.about.com/od/foodhistory/a/asparagushistry.htm

A member of the lily family, asparagus, (Asparagus officinalis), comes from the Greek word asparagos. It has not been tracked to any one specific area of origin, although it is native to the eastern Mediterranean and Asia Minor areas. The ancient Egyptians cultivated it, and as early as 200 BC, Cato gave excellent growing instructions for asparagus.

Romans, from Pliny to Julius Caesar to Augustus, prized the wild variety. Roman emperors were so fond of asparagus, that they kept a special asparagus fleet for the purpose of fetching it. "As quick as cooking asparagus" was an old Roman saying meaning something accomplished rapidly.

Herbalist John Girard mentioned wild asparagus in the 16th century, and it is mentioned as far back as the 17th century in French cookbooks.

The asparagus growing beds in Northern Italy were famous during the Renaissance period. These graceful spears have always been a sign of elegance, and in times past, were a delicacy only the wealthy could afford.

Renaissance Asparagus Recipe – 15^th century Italian cookbook

http://www.godecookery.com/goderec/grec83.html

Boiled asparagus is laid out on a platter and salt, oil and vinegar are added. There are those who sprinkle it with herbs. Eaten as a first course, they combat flatulence in the stomach, they help clear the eyesight and gently soften the bowels. They are good for pains in the chest and spine and for intestinal complaints. There are those who cook them in wine and they are even more effective in this way.

Modern Asparagus Recipe – based upon the Renaissance Version

• fresh asparagus, cleaned & trimmed

• salt 

• olive oil

• vinegar - red wine, white wine, or cider

• "herbs" - basil, thyme, savory, hyssop, parsley, etc.; in any combination

• wine (optional)

Boil or steam the asparagus until just tender or al dente. Place in a serving dish, add a little salt, and gently toss with vinegar & oil and a little of the chosen seasonings. Serve at once.

OPTION: steam or boil the asparagus in a mixture of 2/3 water & 1/3 wine.

Bon Appetit!

Weekly Weeder

Olin-Fox Farms Volume No. 13 Issue No. 7 April 27, 2011

www.olinfoxfarms.com Spring Season Week 3

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Third Week of the Spring 2011 Program.

The Fourth and Final Week of the Spring Program is

next week May 4-7.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

The warmer weather has finally brought on the Asparagus harvest, so we will be adding and extra pound to your share this week, and hopefully next week. Radishes, onions and leafy greens are in this week, and we are also including a second dozen eggs, while egg laying is at its peak.

Next week is the fourth and final week of the Spring CSA Program. If you haven't signed up for the Summer Program, it's best to do it soon as many locations do sell out, especially in Northern Virginia. Register at www.olinfoxfarms.com

This time of year is very serious planting time, so we're off to the fields, so enjoy the fruits of our labors.

In Your Produce Basket This Week

Curly Kale, Mustard Greens, Spinach, Spring Onions, Radishes, Asparagus,

Oregano, Free-Range Eggs

Recipes and Information

Mustard Greens

Information from: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93

Mustard greens are a very healthy, peppery green leafy vegetable. In order of percentage of daily requirements, a cup of boiled mustard greens with only 21 calories contains: Vitamins K, A, and C; Folate; Manganese; Vitamin E; Tryptophan; Dietary Fiber; Calcium; Potassium; Vitamin B6 (pyridoxine); Protein; Copper; Phosphorous; Iron; Vitamin B2 (Riboflavin); Magnesium; Vitamin B1 (Thiamin); and Vitamin B3 (Niacin).

As a member of the Brassica Family (along with Broccoli, Cabbage, and Brussel Sprouts), mustard greens contain the phytonutrients known as glucosinolates. These phytonutrients help the liver to detoxify cancer-causing chemicals.

Check out the website link above for more in-depth nutritional information about mustard greens. After reading it, you will be convinced that these spicy greens are priceless!

Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. Mustard greens are a notable vegetable in many different cuisines, including Chinese, Indian and Southern American. Like turnip greens, they may have become an integral part of Southern cuisine during the times of slavery, serving as a substitute for the greens that were an essential part of the Western African diet.

Serving Ideas

The mustard greens in this week's share are nice and young and tender, probably no need to remove the stems. Clean as you would spinach or other leafy green. Place in a bowl of water and swish around (or use a salad spinner or colander). Drain the water, and repeat 2 or 3 times or until the water no longer contains soil.

Bon Appetit!

Weekly Weeder

Olin-Fox Farms Volume No. 13 Issue No. 5 March 30, 2011

www.olinfoxfarms.com Spring Season Week 1

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the First Week of the Spring 2011 Program.

The Second Week of the Spring Program is April 13-16.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Welcome to Week 1 of the Spring CSA program! This week's harvest has really been great, even though Mother Nature is playing the weather fooling game. But, that's typical for this time of year. So, we're off to the start of a bountiful season with a number of traditional spring crops coming in, and more varieties on the way. In fact, the goat cheese we had hoped for is ready and is included in the shares this week.

In the coming weeks, we look forward to: Asparagus, Beets, Broccoli, Cauliflower, and some Cabbages, to name a few. So, enjoy!

Just a gentle reminder – it is very important to pick up your share on the agreed upon day. In this manner, you will receive the produce in the best possible condition. If you are unable to pick up your share, it is OK to have a friend or family member pick it up for you. It is very helpful for us to know if someone else is picking up your share by Monday of delivery weeks. And lastly, as long as you notify us by Monday, we can donate the share to local charity.

In Your Produce Basket This Week

Sweet Potatoes, Turnips, Spring Onions, Collard Greens, Kale Arugula, Salad Mix,

Dried Bay Leaves, Goat Cheese, and Free-Range Eggs

Recipes and Information

Collard Greens

http://cutnclean.com/history/

Collard Greens can be considered one of those Southern iconic foodstuffs. They first came to American via African slaves in Jamestown, Virginia during the early 1600s. Greens were just one of a few select vegetables African-Americans were allowed to grow and harvest for themselves and their families throughout times of slavery, and so over the years cooked greens developed into a traditional food. Even after the Africans were emancipated in the late 1800s, their love of greens continued, and they handed down their well developed repertoire of greens recipes from one generation to the next.

Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. Pot likker is quite nutritious and delicious, and contributes to the comfort-food aspects of the dish.

Unfortunately, Collard greens have gotten some bad press, due to the proliferation of large, tough 'elephant ear' leaves sold in grocery store chains. Here is part of an “Ode to Collard Greens” a la Dr. Seuss (find the entire poem http://www.lovebirdsplus.com/community/showthread.php?2932-An-Ode-to-Collard-Greens):

Collard greens are tough and vile,
We cannot eat them with a smile.

The leaves are big and scary, see,
Way too big for Mel or me.

But, wait! Don't give up on Collard Greens, because those found in your share this week are of the smaller and tender and tastier variety. In fact, there are a couple towns in North Carolina that have annual Collard Festivals. In honor of their annual festival, Ayden, NC published a book of odes to collards called Leaves of Greens: The Collard Poems. There are poems about cooking collards, eating collards, planting collards, and missing collards. The festival happens the week after Labor Day, and to find out more and view their Collard Girl Logo: http://www.aydencollardfestival.com/

Here are a few recipe ideas for collards, gleaned from Frog Bottom Farm

http://frogbottomfarm.com/2010/10/01/sneaky-collards-buttermilk-skillet-corn-bread/

Bon Appetit!

Weekly Weeder

Olin-Fox Farms Volume No. 13 Issue No. 3 February 16, 2011

www.olinfoxfarms.com Winter Season Week 3

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Third Week of the Winter 2011 Program.

Please Mark Your Calendars -

The 4^th and Final Winter Share is March 16-19

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Welcome to Week Three of the Winter Program. The ground has thawed long enough to harvest Jerusalem Artichokes, also known as Sunchokes, for this week's shares. Most of the field greens still need more time to recover from one of the coldest winters on record.

Some substitutions from outside our normal growing area were added the shares, as we mentioned in the last newsletter. Also, egg production has increased during this window of warmer weather, so we have added a second dozen to your share.

In other news, we are delighted to welcome Lovers' Retreat Dairy to our Family of Fine Farms. They will be providing goat cheeses for the last Winter pickup and the first Spring pick up.

So, stay warm and enjoy!

In Your Produce Basket This Week

Carrots, Potatoes, Onions, Jerusalem Artichokes, Romaine Lettuce, Winter Salad Mix,

Rosemary and Free-Range Eggs

Recipes and Information

Jerusalem Artichokes (Sunchokes)

http://www.vegparadise.com/highestperch26.html

The Jerusalem artichoke has no relatives in the artichoke family but is a member of the sunflower family. A native of North America, it grows wild along the eastern seaboard from Georgia to Nova Scotia. The explorer Samuel de Champlain first encountered sunchokes growing in an American Indian vegetable garden in Cape Cod, Massachusetts in 1605. In his opinion they tasted like artichokes, a name that he carried back to France. The American Indians called them sun roots and introduced these perennial tubers to the pilgrims who adopted them as a staple food.

The French began growing these tubers and they were sold by Parisian street vendors who named them topinambours, the French word for tuber. Six Brazillian Indians from the Topinambours tribe were brought back to the curious French in 1613 after an expedition, and the street hawkers adopted this name for their prized tubers from the Americas.

It is possible that when Jerusalem artichokes arrived in Italy sometime before 1633, the Italian word for sunflower, "girasole" which means "turning to the sun," was somehow later corrupted into the word "Jerusalem." This corruption combined with Champlain's likening the taste of the vegetable to an artichoke results in “Jerusalem Artichoke.”

Jerusalem Artichokes reached England in 1617 and Germany by 1632. An early edition of the Oxford English Dictionary mentioned "Artichocks of Jerusalem" in 1620.

In times of desperation, the Jerusalem artichoke became sustenance. It was during a famine that occurred throughout Europe in 1772 that the Jerusalem artichoke could be quickly and easily grown to provide nourishment. The explorers Lewis and Clark were fortified by Jerusalem artichokes during a time when it was difficult to find ample food on their expedition. During World War II the tubers regained some recognition in several countries because they were a food that could be bought without a ration card.

Sunchokes are often called a starchy plant, but the starch is in the form of inulin, a polysaccharide from which fructose can be produced. Because this starch, or inulin, is not easily digestible by everyone, it may be best to introduce the vegetable in small amounts.

Their delicate sweetness and nutty flavor is refreshing. They have a crispness that resembles water chestnuts and can even stand in for water chestnuts in salads and stir fries.

Nutritionally, the sunchoke's most outstanding benefits lie in the 327 mg. of potassium for a half-cup serving. That same half-cup serving has 57 calories, 1.5. gr. protein, 1.2 gr. fiber, 10.5 mg. calcium, 10 mcg. folacin along with smaller amounts of niacin and thiamine.

Storage: Keep the tubers wrapped in plastic and refrigerate. They will keep up to two weeks, but it's always best eat them as fresh as possible for the best flavor and nutrition. Their sweetness is known to increase when refrigerated after harvesting.

Preparation: Scrub the sunchokes clean with a vegetable brush. Since much of their nutrients are stored just under the skin, it's best not to peel them. Once cut, sunchokes discolor quickly, so cut them close to serving time, or cut and immerse them in water with lemon or vinegar to prevent oxidation. Cooking them with the skins on may cause a darkening of the skins because of their high iron content.

Raw:
Slice sunchokes and enjoy the crunch they add to your salad.
Slice and serve them along with crudites and dips.
Shred them into a slaw. Dice them into a chopped salad.
Slice, dice, or shred and marinate in a little extra virgin olive oil and lemon juice or rice vinegar
Coarsely chop sunchokes and add to the blender when preparing raw soups.

Stir Fry:

Slice, dice, or shred and stir fry along with other fresh vegetables in a little extra virgin olive oil. They will become softened in about 4 to 6 minutes. For a tender crisp texture, stir fry about 2 to 4 minutes.

Baked: Sunchokes can be baked whole or sliced. Toss them in a bowl with a little extra virgin olive oil and place on a baking sheet. Set the oven temperature at 375 and bake 30 to 45 minutes for whole, and 20 to 25 minutes for sliced, turning them half way through. Season with salt and pepper to taste.

Steamed: Coarsely chop the Jerusalem artichokes and put them into a steamer basket. Cover and bring to a boil over high heat. Continue at high heat and steam for 5 to 8 minutes. Test for softness. Remove and season to taste or mash like potatoes.

Boiled: Sunchokes can be boiled whole or cut as desired. Bring a covered saucepan of water to a boil over high heat. Add sunchokes and boil for 10 to 15 minutes for whole, and 5 to 8 minutes for cut up. Season as desired or mash like potatoes.

Bon Appetit!

Olin-Fox Farms Volume No. 13 Issue No. 2 January 26, 2011

www.olinfoxfarms.com Winter Season Week 2

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This is the Second Week of the Winter 2011 Program.

Please Mark Your Calendars - The Winter Schedule is:

January 12-15, January 26-29, February 16-19, March 16-19

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.

This Week's News From The Farms

Welcome to Week 2 of Olin-Fox Farms' Winter Program.

This week we are featuring Organic citrus and local honey. A nice boost of vitamin C combined with the honey makes a nice pick me up for a cold winter day. The winter salad mix continues to grow in the green house, but at a slower rate this year due to the lower than average temperatures. Some of the field greens have really taken a hit early this year and will need some better weather to recover. If they do not recover by next delivery a substitution will be made. So stay warm, dry and enjoy your produce.

Please be conscientious and pick up your share the day it is delivered. The hosts of the distribution points are being most generous with limited space and the shares will be distributed if not picked up the day they are delivered.

Should you be unable to pick up a share, please find a friend to do so. If this is not an option, we will be happy to donate your share to a local charity. We have established contacts with folks who work with poor and immigrant populations.  You can rest assured your share will not go to waste!

You are welcome to contact us any time you have questions or comments. We are a very small business, with limited staff, and answer emails on Mondays, Wednesdays, and Fridays. We do respond personally to all member emails.

In Your Produce Basket This Week

Organic Citrus, Fingerling Sweet potatoes, Winter Salad mix, Romaine,

Local Honey and Free-Range Eggs

Please see your Produce List for further details.

Recipes and Information

Honey

We are fortunate to have found a local honey producer who was able to supply this Winter CSA Program. Local honey is reputed to have allergy fighting properties, due to the bees collecting pollen from those same allergy causing plants.

It is not unusual for honey to crystallize. Do not worry, it is still perfectly delicious, and actually is much more spreadable on toast. Honey can be liquified easily. One can place the entire bottle in hot (not boiling) water. Or, place the amount to be consumed in a small bowl, and place the bowl in hot water.

Honey Citrus Fruit Salad

Peel and chop 2 Naval Oranges and 1 Grapefruit. Crumble 1 tsp. dried or fresh mint (or to taste) over the oranges and add a dash of salt. Drizzle with 1 Tbsp. Honey. Optionally mix in ¼ Tsp. Angostura Bitters (really helps to mellow out the sweetness). Enjoy immediately, or let it set for about 30 minutes to let the flavors develop.

Bon Appetit!

Weekly Weeder

Olin-Fox Farms Volume No. 13 Issue No. 1 January 12, 2011

www.olinfoxfarms.com Winter Season Week 1

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

January 12-15, January 26-29, February 16-19, March 16-19

This Week's News From The Farms

Welcome to Week 1 of Olin-Fox Farms' Winter Program.

This week we'll be starting with winter greens, winter squash and winter salad mix to name a few.

Please see your Produce List for further details.

In the coming weeks, we should all be enjoying more Salad Mix, Green Onions, Jerusalem Artichokes (also known as SunChokes), Pac Choi, Spinach, Tatsoi, Radishes, Free Range eggs, local honey and organic citrus from Florida, The only exception to our 'locally grown' policy is citrus from Florida. We are currently planning for the citrus to be in Week 2 (January 26 -29) with Mother Nature's cooperation.

Please be concientious and pick up your share the day it is delivered. The hosts of the distribution points are being most generous with limited space and the shares will be distributed if not picked up the day they are delivered.

Should you be unable to pick up a share, please find a friend to do so. If this is not an option, we will be happy to donate your share to a local charity. We have established contacts with folks who work with poor and immigrant populations.  You can rest assured your share will not go to waste!

You are welcome to contact us any time you have questions or comments. We are a very small business, with limited staff, and answer emails on Mondays, Wednesdays, and Fridays. We do respond personally to all member emails.

In Your Produce Basket This Week

Carnival Acorn Squash, Fingerling Sweet Potatoes, Purple Globe Turnips, Siberian Kale, Winter Salad Mix,

Bay Leaf, Parsley, and Free-Range Eggs

Recipes and Information

Bay Leaves

http://en.wikipedia.org/wiki/Bay_leaf

Bon Appetit!

 Weekly Weeder

Olin-Fox Farms Volume No. 12 Issue No. 25 December 15, 2010

www.olinfoxfarms.com Fall Season Week 8

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.

This Week's News From The Farms

This is the final week of the 2010 All Season and Fall Programs. We hope you have enjoyed the produce and thank you all for your participation!

We are finishing up the programs with a nice assortment of traditional late fall and early winter crops. Please see the produce list for more details.

We hope you can join us for the Winter 2011 Program. We plan to include organic citrus from Florida, winter greens, salad mixes, local goat cheese, and honey, to name a few. We will also be updating our Spring and Summer produce lists to add even more varieties, so watch our website for updates in January.

Until then, we wish you all Happy Holidays and a bright new year!

In Your Produce Basket This Week

Sweet Potatoes, Broccoli, Pac Choi, Tatsoi, Shunkyo Radish, Cress, Chinese Cabbage, Arugula, Curly Kale, Parsley, Free-Range Eggs

Recipes and Information

Wilted Tatsoi and Hard-Boiled Egg

We like to think of Tatsoi as “Asian Spinach” with its dark green leaves that are tender like spinach. Lightly sauteeing Tatsoi brings out its wonderful flavor that is enhanced with balsamic vinegar.

1 Bunch Tatsoi, rinsed well and coarsely chopped

1 Hard-Boiled Egg

1 Tbsp. Olive Oil

1 tsp. Diced garlic

2 tsp. Balsamic Vinegar

Salt and Pepper to Taste

Hard boil one egg, peel and quarter. Heat olive oil in medium saucepan. Add garlic when olive oil is hot and saute for 2 minutes, then add cleaned and chopped tatsoi. Continue to saute until tatsoi is wilted.

Place Tatsoi on a plate and arrange quartered egg on top. Drizzle balsamic vinegar over all and sprinkle salt and pepper to taste. The egg is especially delicious with balsamic vinegar drizzled over the yolk.

Variations: Saute' well-rinsed and coarsely chopped Pac Choi or Chinese Cabbage with the Tatsoi. Or saute' Cress or Arugula for a little spice.

Newsletter written by John and Alice Cooper.

Bon Appetit!