Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 22 September 17, 2008

www.olinfoxfarms.com Fall Season Week 1

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 First week of the Fall Program.

Next Week is Week 2 of the Fall Program (Sept 24 – 27).

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


This Week's News From The Farms

As we start the Fall Program, we will be including some late summer varieties, as long as Mother Nature permits, such as tomatoes, peppers, and squash to name a few. The Fall Program is the start of the apple season. Each week, for about 6 or 8 weeks, we will feature one or two varieties starting with the Honey Crisp and Yellow Delicious.

As we move further into the Fall Program, the varieties will change towards leafy greens, salad mixes, cabbages, broccoli, cauliflower, radishes, sweet potatoes, and winter squash to name a few. And, or course, more free-range eggs. Eggs should be included in every second or third share.


We as well as our host sites greatly appreciate you picking up your share on the day it is delivered.  The distribution locations kindly make their space available as a place to pick up, and picking up on the day your share is delivered ensures that you receive your produce in optimum condition. 

Thank you for your support of Community Supported Agriculture.  We look forward to providing you with fresh, locally grown, seasonal produce!


Registration for the Olin-Fox Farms 2009 CSA Programs is now available on our website:
http://www.olinfox.com/olin-foxfarms2009csaregistration.html
In 2009, we are offering the ever-so-popular All Season Program (January 7 - December 21) that encompasses 26 weeks of year-round, fresh, locally grown fruits and vegetables.  Please note the All Season Program is only offered until the start of the Winter Program on January 7th.  The All Season Program is the best value - members save money by purchasing the All Season Program vs. the individual Season Programs.  However, for some, signing up for Winter, Spring, Summer, or Fall Programs individually works for personal schedules or eating preferences .
A Fruit Share is also available for All Season and Summer Program subscribers.  The Fruit consists of sustainably grown strawberries, blackberries, raspberries and peaches.
In 2009, all pickups and deliveries will be on an every other week schedule (please see 2009 schedule http://www.olinfox.com/2009ProgramSchedule.html). The shares will be larger to accommodate the non-pickup/delivery weeks. This program will enable us to provide you with the very best quality and
service possible, as well as to give you more flexibility in planning that trip or vacation without missing a week's share or finding someone to pick it up for you.  This change is also good for the environment, by all of us using less fuel.
For your added convenience, payment by credit card is now possible via our website, once your registration is complete.  Payment plans are still available (see website).
Please note, the Alexandria locations are quick to fill up and normally sell out early for all programs, so it is a good idea to sign up early.
We thank you for your support of Community Supported Agriculture, and look forward to providing you with top quality, locally grown produce.

In Your Produce Basket This Week

Tomatoes, Sweet Peppers, Yellow Squash, Free-Range Eggs, Basil, Cucumber, Apples


See your site's 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

Basil

As gleaned from: http://www.peacehealth.org/KBASE/cam/hn-3652007.htm


Basil has been a culinary herb since before the written word in Europe and Central Asia, and is used medicinally in India and Southeast Asia. Medicinally speaking, basil has been scientifically shown fairly consistently to aid with diabetes and constipation, and somewhat less conclusively with indigestion.


Basil contains a strong-scented volatile oil composed primarily of terpenoids, particularly eugenol, thymol, and estragole. Basil also has what are known as chemotypes, minor variations among plants that contain significantly different mixes of constituents. The exact components of basil oil vary widely, being affected not only by these chemotypes but also by factors such as the time of day of harvest, which may account for some of the variability in scientific research and reports of medicinal efficacy of basil.


Preliminary studies on basil have shown that the leaf and seed may help people with type 2 diabetes control their blood sugar levels. While the action-mechanism of the leaf is not understood, the seed may work by providing dietary fiber, which helps prevent rapid blood sugar elevations after meals. In addition, the seed has been found to relieve constipation by acting as a bulk-forming laxative in one uncontrolled human study.


The volatile oil of basil has shown antibacterial, antifungal, and antiviral activity in test tube studies. It is also believed to act as a carminative, relieving intestinal gas, and as a mild diuretic, though these actions have yet to be definitively proven.


Pasta With Roasted Vegetables, Tomatoes, and Basil

~ Wonderful warm or at room temperature ~

3 sweet peppers, cut into 1/2-inch pieces
2 yellow squash, cut into 1/2-inch pieces
6 tablespoons olive oil
1 1/2 pounds penne pasta
3 medium tomatoes, cored, seeded, diced
3/4 cup chopped fresh basil

3 tablespoons balsamic vinegar
2 garlic cloves, minced
3/4 cup grated parmesan cheese


Preheat oven to 450° F. Lightly coast a large roasting pan with olive oil. Combine peppers and squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.

Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature).





Newsletter written by John Cooper and Alice Hershiser.


Bon Appetit!