Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 2 January 23, 2008

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.

REMINDER: The Winter Program runs every other week.

The next pick-up dates are Wed. February 6^th through Saturday, February 9^th.

This Week's News From The Farms

We hope that you all have enjoyed the citrus and other goodies. As we prepare for the second week of the Winter Program, we all received our first significant snowfall of the year. Not a whole lot, but enough to turn the landscape into a Winter Wonderland.

As I write this, I have a beautiful view here at Olin-Fox Farms of snow-covered crops like garlic, Jerusalem artichokes (also known as sunchokes), spinach, Shiitake mushroom logs, and mixed greens, to name a few. Many do just fine overwintering with little or no protection, the more delicate varieties are protected by a floating row cover in a greenhouse or are indoors.

Many spring and summer crops are started at this time of year, and are grown in the greenhouse and indoors until temperatures are above freezing.

The winter harvest is looking good, with more varieties being added, and more growers participating in year-round growing.

In other news, we are happy to announce that we can now provide more of you with truly locally grown, fresh organic, natural, and sustainable produce by offering two new distribution locations. For Springfield/Annandale the Fairland Street location. And now, Mom's Apple Pie in Occoquan serving the Occoquan, Woodbridge, and Dale City areas.

In Your Produce Basket This Week

Free-Range Eggs, White Lady Turnips, Broccoli, Salad Mix,

Organic Hamlin Oranges, Organic Cara Cara Oranges (very sweet, pink flesh)

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

Broccoli Quiche

• 2 tablespoons butter

• 1 onion, minced

• 1 teaspoon minced garlic

• 2 cups chopped fresh broccoli

• 1 cups chopped fresh tatsoi

• 1 (9 inch) unbaked pie crust

• 1 1/2 cups shredded mozzarella cheese

• 3 Free-Range eggs, well beaten

• 1 1/2 cups milk

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon butter, melted

1. Preheat oven to 350 degrees F (175 degrees C).

2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Sprinkle cheese on crust, and spoon vegetables over cheese.

3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

4. Bake in preheated oven for 30 minutes, or until center has set.

Bon Appetit!