Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 17 July 23, 2008

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 Program,

and Week 9 of the Fruit Share Program.

July 30 – August 2 is an OFF Week.

The Summer Program will resume August 6 – 9, Wednesday – Saturday.

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


This Week's News From The Farms


Today's newsletter has been delayed due to a busy harvest and some very hot weather and the threat of some thunderstorms. The summer crops are in full swing, although we could use a little rain but not too much at once. The Summer Harvest is going very well for most of the farms. The eggplant is still slow in coming and smaller in size compared to past years.

You will find that everything picked during a dry period such as this has much more flavor than produce just harvested after a rain. In the coming weeks with Mother Nature's Cooperation (M.N.C.) and a little more rain, we'll be back into more beans as well a cucumbers, tomatoes, peppers and hopefully some sizeable eggplant.


Today's delivery represents 1.5 shares. Next week is an off-week for the farm, so we are providing you with extra goodies this week. Another 1.5 share delivery is expected on August 13, just before the next off-week. These two half shares will make up for the unscheduled off-week we had in May.


Special Note: If you are interested in the Fall Program and are not an All Season member or have not signed up for the Fall Program, please email us if you are interested. As a current member, you will receive preferences the general public for the Fall Program. Also, let us know if you are interested in the 2009 All Season program or any of the other 2009 CSA programs, as we are receiving many inquiries and have started a 2009 waiting list for many of the locations.


Please note the Thursday delivery schedule below:

Lottsburg 10:00 a.m.

Tappahannock 11:00 a.m.

Stafford 1 p.m.

Occoquan 2 p.m.

Alexandria Harris 3 p.m.

Alexandria Crim 4 p.m.

Alexandria UnWined 5 p.m.


In Your Produce Basket This Week

Red Grape Tomatoes, Slicing Tomatoes, Corn, Basil, Potatoes, Melons, Beefsteak Tomatoes


See your site's produce list for more details.


For Those With Fruit Shares Week 9: Peaches


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/Information


Corn Chowder

3 ears fresh corn
3 cups water
6 oz. silken tofu
1/4 cup packed fresh basil leaves
1/4 cup thinly sliced scallion greens

Salt & pepper to taste


Garnish: fresh basil sprigs

Shuck corn and, working over a 4-quart pot, cut off kernels, reserving cobs. In kettle simmer corn, cobs, water, and salt and pepper to taste, uncovered, until corn is tender, 10 to 20 minutes. Carefully pour off liquid from tofu. Discard cobs and transfer half of corn mixture to a bowl. In a blender in batches purée tofu with corn mixture from bowl until smooth, transferring to kettle. Finely chop basil and stir into chowder with scallions and salt to taste. Heat chowder over moderate heat, stirring, until heated through. Garnish chowder with basil sprigs.


Summer Corn Chowder

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cups vegetable broth

2 cups potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced sweet pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
2 large ripe tomatoes, cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish


1. Place the oil and butter in a pot over low heat. Add the diced onion and wilt for 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.

2. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.

3. Add the corn, diced sweet peppers, salt, and pepper; cook over low heat for 8 minutes, stirring occasionally.

4. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.


Newsletter written by John Cooper and Alice Hershiser.


Bon Appetit!