Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 31 December 10, 2008

www.olinfoxfarms.com Fall Season Week 10

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 10^th and final week of the Fall Program.

The start of the 2009 winter program will be delayed by one week due to the harvest scheduling with our Florida Citrus growers.

Therefore the Winter Program will start Wednesday January 14- Saturday, Jan 17. The Second week is January 21-24 .

This Week's News From The Farms

This week marks the end of our 2008 Fall and All Season CSA programs.

As mentioned in last week's newsletter we are finishing off the season with an oversized share. The extra-large share will be a nice addition for some of the upcoming meals around the holidays. This also gives us all a better idea of share sizes for 2009. Next year's shares will be larger since all the 2009 CSA programs will normally be on an every other week basis. For exact dates see the 2009 schedule

(http://www.olinfoxfarms.com/2009ProgramSchedule.html) on our website.

The 2009 projected harvest is well underway. Crop planning and harvesting projections occur throughout the year, which means planning the next season while harvesting the current season. Some crops are even planned and planted years before the first harvest.

Crops under way and scheduled for harvesting during the 2009 Winter Program are organic citrus and with Mother Nature's cooperation organic tomatoes from our growers in Florida as well as local honey, pecans, winter salad mixes, sweet potatoes, potatoes, turnips, beets, free range eggs, cabbage, Asian greens, kale, collards, broccoli, Jerusalem artichokes, and herbs to name a few.

Looking forward to Spring we have planned for many varieties of lettuce, spinach, salad mixes, radishes, spring onions, garlic scapes, broccoli, cauliflower, cabbage, and new for 2009 several more varieties of Arugula. Many of the Spring, Summer and Fall crops are still in the planning stage. We can tell you that all of our farm families are planning more succession planting in 2009 for even longer harvests of corn and tomatoes.

Some of the produce varieties returning next Summer will be: Sungold, Chocolate Cherry, Beefsteak, Brandywine, Green Grape and Red Grape Tomatoes; Argent and Silver Queen Sweet Corn; German Stiffneck Garlic; Sun Jewel and Sugar Baby Melons; and more varieties of Squash and Cucumbers. Some new crops to be added for next Fall are Brussel Sprouts and Horseradish. For more details and updates read your Weekly Weeder newsletter and watch for more revisions on the 2009 Projected Harvest Schedule found on our website.

We would like to take this opportunity to thank everyone whose belief in community supported agriculture has made it work - the farmers and their families, our farm staff, our small family of volunteers, and the continued support of our family of members.

The environmental conditions and Mother Nature's good heart have provided us with a bountiful harvest again this year. This has also been a year of much change in the world. From many people in many ways and in the many lands with all the different plans there have been things to marvel at and thanks to contemplate. There have been times of love, laughter and happiness as well as times of sadness and sorrow. What the future will bring we will only know tomorrow. So think well, be well, and try to project positive thoughts and feelings. Happy Holidays and Have a Happy New Year.

Love to all - John and Alice

In your produce basket this week

Sweet Potatoes, Redskin potatoes, Kale, Arugula, Green Onions, Tomatoes, Sage, Rosemary, and more free range eggs for your baking enjoyment.

Recipes and Information

Arugula

Information from: http://www.dolenutrition.com/articleDetails.aspx?RecId=137

If you have a few spare minutes, by all means click on the above link for fascinating wonderful news about Arugula, which we briefly paraphrase here.

Arugula was considered an aphrodisiac by the ancient Greeks and Romans. Recent scientific studies have found it to be an excellent and nutritious food, especially benefitting your bones! Arugula's combination of nutrients with low levels of oxalates enable your body to absorb all the good nutrition that Arugula provides.

Folate, Vitamins A and C, Vitamin K, Calcium, Magnesium and Manganese are all found in good supply in this peppery green leafy vegetable.

Pasta with Arugula and Goat Cheese Sauce

from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette

4 servings

a bunch of fresh arugula
4 sprigs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish

1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.

2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.

3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.

4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.

ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks...

1 cup packed arugula (about 1/4 pound), washed well and spun dry

2 Tbs. pine nuts, toasted golden and cooled

3 Tbs.freshly grated Parmesan cheese

1/8 teaspoon salt

1 large garlic clove, chopped

1 tablespoons olive oil

1 Tbs. hot water plus additional if desired

In a food processor pulse together all ingredients except oil and water until Arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

Bon Appetit!