Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 3 February 6, 2008

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.


REMINDER: The Winter Program runs every other week.

The next pick-up dates are Wed. February 20th through Saturday, February 23rd.


This Week's News From The Farms

Who would have thought that we'd be having summer-like weather at this time of year? And, just for the fun of it, John put on a pair shorts and a Hawaiin shirt to greet members picking up their shares today.

This is what we like to call February's window of opportunity. Each year, there is a window of normally very cooperative weather. It can last a day or two, or a week or two. There's no way for us to know as to when or how long it will last. You just anticipate and are at the ready to take full advantage of the time Mother Nature has allotted for some early spring preparations and pleasant working conditions.

February is also the time of year when we finish up our seed orders and start many of our spring and summer seedlings, such as peppers, eggplant, flowers, herbs, and of course tomatoes. The winter crops have done well this year, and we are keeping our fingers crossed that the warm temperatures do not cause some of the crops to prematurely go to seed. The next planting of lettuces, arugulas, and other salad mixes should be ready by next delivery.

In other news, the Washington Post has run their annual CSA listing for the surrounding area in today's Food Section http://www.washingtonpost.com/wp-dyn/content/article/2008/02/05/AR2008020500865_5.html.

This article will keep us even busier than normal on our busiest day of the week, answering emails and phone calls.

We would like to take this opportunity to ask members to please please let your coordinator or pick up location know if you cannot pick up on your assigned day. We go to great lengths to be sure your produce is fresh and no one likes to see good food go to waste.

Also, please be advised, emails are answered in the order we receive them. We are a small farm with a small staff, so please be patient for our replies. It may take up to a day or two for us to respond.

So, until next delivery, enjoy!



In Your Produce Basket This Week

Free-Range Eggs, Cabbage, Curly Kale, Broccoli, Purple Top Turnips, Carnival Squash


Tip for Carnival Squash:

For ease in cutting, bake in a 350 degree oven for about 20 minutes to soften the skin

before fully baking or slicing.


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


Carnival Squash With Fried Sage and Shaved Parmesan


1 carnival squash

2 teaspoons vegetable oil
2 tablespoons onion, thinly sliced

2 teaspoons unsalted butter
2/3 cups chicken stock or more, for desired consistency

2 tablespoon fresh sage leaves
Vegetable oil, for deep frying

Salt and freshly ground black pepper
Shaved Parmigiano-Reggiano, for garnish


Preheat oven to 250 degrees F.

Cut the top 1/4 off the squash, reserving the lid. Scrape the seeds out, clean, rinse, and pat dry. Toss the

seeds with 2 teaspoons oil and salt, and arrange in one layer on a baking sheet. Bake in the middle of the

oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp.

Increase the oven heat to 350 degrees F.

Bake the squash and lid, cut side down on lightly a oiled baking sheet for 40 minutes or until it is tender

(the lid will probably be ready in 30 minutes). When cool enough to handle, scrape most of the pulp out of

the squash, leaving just enough so that it retains its shape. Reserve all the pulp.

Cook the sliced onion in the butter in a skillet, over low heat for 5 minutes or until it is softened. Add the

squash pulp and the chicken stock and simmer the mixture for 20 minutes.

Puree the mixture in a blender and transfer to a saucepan.

Heat 2 inches vegetable oil to 350 degrees F. in a deep saucepan. Add the sage (it will bubble up) and

fry for 20 seconds or until translucent. Transfer to paper towels to drain and sprinkle with salt.

Warm the squash shell and lid in a 350 degree F. oven for 15 minutes. Heat soup until hot, adding water if necessary to thin it slightly. Add salt and pepper, to taste. Put the shell into a shallow soup bowl and ladle

some of the soup into the shell. Top with a few fried sage leaves and some Parmigiano-Reggiano shavings

and place the lid, slightly askew, on top.



Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!