Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 24 October 2, 2008

www.olinfoxfarms.com Fall 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.


This is the Third week of the Fall Program.

Next Week is an OFF Week (Oct 8-11).

The Fourth Fall Program Week is October 15-18th.

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


This Week's News From The Farms

With the arrival of Fall, so is to the arrival of many varieties of Winter Squash. Over the course of the Fall Program, we will be including varieties such as Acorn, Carnival, Delicata, Butternut, and Spaghetti Squash to name a few. These will be accompanied by some tasty recipes and suggestions.

Some of the late summer crops are still being harvested and will be included in your shares, as long as they continue. From time to time, we will be adding an additional bonus item or two to your share that may not be listed on the Produce list.

Thank you for all your comments and suggestions for 2009. We are currently in the process of updating the 2009 Projected Harvest Schedule and will post it on our website soon!

Also, some of you have had some difficulty using PayPal for your payments. We are currently working out the kinks. Thank you for your patience.

If you are interested in any of the 2009 programs, please register soon as we expect to sell out at many of the locations in the next couple of weeks. If you are currently on a Payment Plan for 2008, and wish to register for 2009, go ahead and register for 2009. Your 2009 payment plan will start once your have completed your 2008 payments. Full payment as well as payment plans are available.

In Your Produce Basket This Week

High Tunnel Greenhouse Tomatoes, Summer Squash, Delicata Squash,

Red Jonathan Apples, Crispin Apples, Green Beans


See your produce 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/Information

Delicata Squash

Information gathered from http://www.consciouschoice.com/2002/cc1510/cooking1510.html:


The delicata squash is an heirloom variety, that has made a recent resurgence in popularity. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. It subsequently fell into obscurity for about seventy-five years, perhaps because its thinner, more tender skin isn’t suited to transportation over thousands of miles and storage over months. Like other heirloom varieties, it is valued for its taste, not its transportability.


Delicata is simple to prepare. For the richest flavor, slice lengthwise and bake on a lightly oiled sheet until tender. You can also cut them into chunks and steam or boil them. It is generally a good idea to peel the squash (easily peelable), as the skin is easily blemished and marked and can interfere with the delicious flavor found on the intereior.

Dellicata is a wonderfully firm-textured squash that's not too sweet and almost like a potato.


Delicata Squash with Rosemary, Sage, and Cider Glaze


2 medium delicata squash
3 tablespoons unsalted butter
1/4 cup coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

1. Squash. Peel the squash with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.



Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!