Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 7 April 9, 2008

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.


REMINDER: This is the third week of the Spring Program.

Week 4 is April 16th -19th.

Please note that April 23 – 26 is an Off Week.

Schedules can also be found on our website, www.olinfoxfarms.com


This Week's News From The Farms

The April showers have arrived and it's the boost that gets everything growing, from the emergence of a few asparagus spears, to the early transplanted squash plants soon to be followed by more warm weather crops to be planted like tomatoes, peppers, melons, and corn. And, like the saying goes, well you know, “April showers bring May flowers.” By the way, we will be including flowers in shares during the Summer Program that starts May 21st.

April is usually a Catch-22 time for most farmers. We watch the weather very closely for when the ground can be worked and planted. We have to work with Mother Nature's window of opportunity when the ground is dry enough and the temperatures are above freezing. This is also the season when the rain affects the way crops are harvested. Some may be suitable for harvest, some may not. For instance, we do not harvest lettuce in a heavy rain, and some crops have a bit more soil clinging to them that requires a thorough wash prior to cooking and/or eating.

A tip on spinach: Soak and rinse thoroughly to remove excess soil. We do not pre-wash a lot of the produce because it risks damage to the product, as well as lessening its shelf life. In washing the spinach, it will also absorb some of the water and rejuvenate itself to its “just picked” condition.


We thank you our members for all your messages of condolence on the passing of John's mother, Ann Cooper. She was a major part of the Olin-Fox Farms operations until her health prevented her continued involvement. In a future issue of the Weekly Weeder, we will provide details on a memorial service to be held at Olin-Fox Farms, and we will share with you her contributions to the farm. Thank you for your continued support and understanding during this difficult time.


In Your Produce Basket This Week

Spring Onions, Turnips, Spinach, Curly Kale, Flat Kale, Salad Mix


See your site's distribution list for more details.


Please Note: With elements beyond our control such as the start or the end of a harvest, or extreme weather conditions that may limit the quantity of produce coming in, we systematically address each delivery and pick up group each week and do our very best to see that everyone receives some of everything.


Recipes


From the May 22, 2003 Weekly Weeder by Ann Cooper:

SALADS


A nice tossed green salad can be changed in many ways so that it does not get boring – you can use just greens – or you can add any of a number of veggies: shredded carrots, celery, cucumbers, onions, we like raw veggies like broccoli and cauliflower; and the salads may be changed by use of various salad dressings...


Horseradish Dressing for Green Salad – makes about 2/3 cup


In a medium sized bowl, mix 1 ½ teaspoons prepared horseradish (we like the hot – but use mild according to your taste), 1 teaspoon dry mustard, 1 tablespoon sugar, ½ teaspoon salt (for our new members, I must mention that I always use kosher salt – I like it because you can judge better how much salt you are using and also, it flavors faster than table salt), dash pepper, 2 Tablespoons cider vinegar, and ½ cup sour cream; whisk or beat with mixer. We usually serve our dressings on the side to people can judge for themselves how much to use.


From the May 29, 2003 Weekly Weeder by Ann Cooper:


HONEY-PEPPERED TURNIPS Serves 4 to 6


1 Tbsp. Unsalted butter

2 Tbsp. Honey

1 Lb. turnips – peel the larger ones – cut into 1/4” cubes or leave whole it they are very small – removing only the tails and the tops

½ Tsp. Freshly ground black pepper

Kosher Salt

Chopped Fresh Parsley


Melt the butter with the honey in a medium saucepan over medium-low heat. Stir in the turnips and pepper. Cook, covered, until tender, about 12 minutes. Add salt to taste and sprinkle with parsley.

Newsletter written by John Cooper and Alice Hershiser.


Bon Appetit!