Weekly Weeder

Olin-Fox Farms Volume No. 7 Issue No. 33 October 11, 2006

www.olinfoxfarms.com Summer Season Week14

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 Week's News From the Farms

It was a nor'easter weekend, bumptious with torrential rain packing winds of 40+ miles per hour, ideal weather for staying indoors with a bowl of hot homemade soup, perhaps curled up with a good book, or just napping.  Not surprising, the Irvington Farmer's Market was canceled on Saturday.  Shares were pre-packed for our members picking up at the farm and even brought right to the cars for some.  With the earth getting saturated from several inches of rain, some crops were submerged a number of times, re-emerging to get some air in between downpours.  Some of the areas seeded just the previous Sunday had the toughest time.  The tiny fragile radishes and lettuce seedlings were submerged for more than 1 hour at a time.  Remarkably, the vast majority survived and, as the sun broke through the clouds on Sunday
afternoon, all the crops were basking in the warmth of bright autumn sunshine.  The crops surely benefited from bright ghostly illumination of moonlit nights, even if we are unable to cite specific scientific
studies to confirm this impression.  Monday morning ushered in a beautiful, sunny October day--- a refreshingly cool but not too crisp morning, revealing a tinge of color in the trees, and ? wonder of
wonders ? absolutely NO mosquitoes!!!  Oh, happy day!
 
On another note, in order to provide everyone with eggs more often, we are sending out 1/2 dozens until the numbers increase (which should be by late fall or early winter).  

Editor's Aside:
In the process of reading Ferenc Mate's book, A Reasonable Life:  Toward A Simpler, Secure, More Humane Existence, I came across the following excerpt, which underscores my appreciation for the fine
produce our members enjoy:  The United States alone uses 500 million pounds of pesticides a year, of which it is estimated as little as 0.1 percent actually reaches its intended victims [i.e., pest insects],
while the rest ends up in our water, soil and food.  According to the Worldwatch Institute, through routine agricultural practices, groundwater has been contaminated with more than fifty different pesticides in at least thirty states.   More than a quarter of Iowans use drinking water contaminated with pesticides.   Out of the five families living on my lane, four of the well water drinking women have died of breast cancer.  Makes one wonder.
 
REMINDER:  Next week is the final week of the Summer Program.  The Fall Program commences November 8th.  Don't forget to send in your Fall 2006 (Nov-Dec) and 2007 Season registrations and payments.

Crop Report

The much-needed rain over last weekend fell too quickly for the ground to absorb, but really gave many of the autumn crops a good boost, from greens to fall peas, although some crops (like some of the more mature radishes) were being split by the extreme amounts of water the plants were forced to take up.  But that's all part of growing - you win some and you lose some.  And, in some cases, you're rewarded with a nice crop of volunteer vegetables, like some of last spring's kale that had been planted the fall before and had reseeded itself.  So, with the continuing cooler temperatures, lettuces, Arugula, as well as radishes,
should be ready for full-swing harvesting.

 Weekly Weeder, October 11, 2006 Page 2

Newsflash: Thanks to Dana and Bernard Garner, we have late tomatoes this week. They needed to be picked before splitting due to the recent nor'easter. They may not be completely ripe, so leave them out for a few days to ripen if necessary.

In Your Produce Basket This Week

Snap Green Beans, Cherriette Radishes, Siberian Kale,
Golden Delicious Apples, Tomatoes

Recipe

GREENS AND BULGUR GRATIN

1/2 cup coarse bulgur
2 pounds assorted greens (turnip greens, collards, escarole, tendergreen, etc.)
6 large garlic cloves, minced
3 tablespoons olive oil
1/4 cup parmesan (about 1 ounce)
6 ounces part-skim mozzarella, grated
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil

In a heatproof bowl, pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam & let stand for 20 minutes. Drain bulgur in a large sieve, pressing out excess liquid, and transfer to a bowl. Tear greens into bite-size pieces (keep different varieties separate!); Wash thoroughly.

Put coarser greens (kale or collard) in a large pot & steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (such as escarole, swiss chard, mustard, etc.) to coarser greens & steam, covered, stirring occasionally, until just wilted, 3 - 4 minutes more. Drain greens in a colander, pressing out excess liquid. In a large heavy skillet, cook garlic in oil over moderate heat, stirring, until softened but not golden; stir in greens & bulgur and season generously with salt & pepper. Stir in Parmesan & remove from heat. Lightly oil 1½ quart gratin dish.  Spread half the greens in dish & sprinkle with mozzarella. Spread remaining greens mixture over mozzarella & smooth top. (Gratin may be prepared up to this point 8 hours ahead & chilled, covered.) Make topping: in a small bowl, with a fork stir together bread crumbs & oil until crumbs are evenly moistened. Sprinkle over greens; bake in 400 degree oven 30 minutes.

Serves 4 as a main dish, 6 as a side dish.

Newsletter and Recipes by Ethan Brent, Official Newsletter Focalizer

Bon Appetit!