Weekly Weeder

Olin-Fox Farms Volume No. 7 Issue No. 17 June 14, 2006

www.olinfoxfarms.com Spring Season Week 10

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.

NEWS FLASH

Canning Farm is coming to Olin-Fox Farms with their new state-of-the-art freezer truck full of USDA certified, grain-fed beef. It is hormone and antibiotic-free. Email or phone us of your interest. Watch our website and the Weekly Weeder for arrival dates and more information.


This Week's News from the Farms

  Perfect weather for growing things!  Farmers and plants are rejoicing over the recent spate of rainy weather. The gentle rains on Monday were sufficient to give John, Alice and Danica time to get into the greenhouse and it now looks ‘simply mahvelous’!  They managed to stalk the tomatoes and weed and mulch the produce plots, so that the peppers, marigolds and basil interplanted with the tomatoes all have plenty of room to grow. 

  Thanks to the rain, they were even finally able to place support stakes for the trellises around the tomato plants outside the greenhouse.  Up until recently, the ground was just too hard! 

  We are pleased to report that the gravel has been laid and the frame has been installed for our new packing shed.  If all goes well, farm pick-ups this week will take place in the new shed which will be easier and more efficient for everyone.

  Many people have expressed interest in visiting Olin-Fox Farms as well as our member farms.  In response, we are in the process arranging tours and events with our fine family of farms.  We hope to have the trails open at Olin-Fox Farms by mid-July and envision an event there for later in the season. 

  Mark your calendars and plan to attend Locusville Plantation’s  4th annual Music Festival on Saturday, September 16, 2006 from 1 to 8 pm.  This is a fine opportunity to tour one of our member farms using heritage farming techniques while enjoying live music outdoors.  This event offers something for people of all ages including a good variety of music.  Sharon at Locusville operates a lovely store featuring products from the farm as well as other hand-made and interesting items.  It is located in Lancaster County not far from Lively at 583 Slabtown Road.  If you would like to visit the Locusville Plantation store, it is open Thursday through Saturday, 10 am to 5 pm.

  Due to our field requirements and high volume of inquiries, email responses may take a day or two.  If the email is critical, we will do our best to respond immediately.  Please be assured that current members are responded to first.  Busiest times are Wednesdays and Thursdays as we prepare your shares for the week.

With only two more weeks remaining until the end of our spring program on June 30th, plans are well underway for the summer season.  As we reported last week, both of our Alexandria locations are already sold out, but we do have a waiting list for the 2007 season.  To ensure your spot for the Summer Program, sign up by Friday, June 23rd.  You can find a membership form on our website, www.olinfoxfarms.com.  Or, you can call us for a brochure (804-453-4125) or visit us at the Farmer's Markets in Irvington and Heathsville.

 

Crop Report:  Thanks to the much needed rain, things are really booming now.  Tomatoes are flowering and even a few little ones are visible.  Lettuce loves this cool, wet weather, so it’s thriving as well.  The vigorous horseradish is growing by leaps and bounds.  We let our Arugula go to seed (remember those yummy flowers in the Winter Shares?) and now we can see some sprouts emerging.  The squash is really going crazy, coming in large amounts.  Cucumbers are also coming on strong.  The corn is almost growing before our eyes and we should have some in the 1st or 2nd week of July.  Beets will be available this week.

Weekly Weeder, June 14, 2006 Page 2

 

In Your Produce Basket This Week

Asparagus, beets, Pontiac red potatoes, yellow & zucchini squash, Red Russian kale, cucumber, English peas, cauliflower.

Fruit Shares: Black Berries 


Recipe

Beet History
Beets, botanically-known as Beta vulgaris, are native to the Mediterranean. Although the leaves have been eaten since before written history, the beet root was generally used medicinally and did not become a popular food until French chefs recognized their potential in the 1800's.

Beet powder is used as a coloring agent for many foods. Some frozen pizzas use beet powder to color the tomato sauce. The most common garden beet is a deep ruby red in color, but yellow, white, and even candy-striped (with red and white concentric circles) are available in specialty markets. It is estimated that about two-thirds of commercial beet crops end up canned. Beets are available year-round with prime time being from June through October.

Editor’s Note:  I studied Russian for five years in college with a czarist-era countess and love this hearty dish.  Unless you’ve serving a hungry crowd of Cossacks, you might want to adjust the portions to meet your needsWhen I lived in Heidelberg, Germany, I enjoyed the healthy raw salads of beet, carrots and celeriac grated by hand with those tin French Moulie graters.

Russian Palace's Vegetable Borscht Recipe

Ingredients
1 Tbsp vegetable oil       1-1/2 cups onion, finely chopped (1 large)            5 medium beets

1/2 cup carrot, chopped (1 small)            5 tsp tomato paste         16 cups chicken stock
2 large potatoes 1 medium cabbage head 3 Tbsp sugar

1 cup green bell pepper, chopped 1/3 cup lemon juice, fresh squeezed        1 tsp salt  

1/2 tsp ground black pepper    1 clove garlic, minced  

1 tsp fresh dill weed, chopped                                       

Instructions
Peel and julienne raw beets to yield 4 cups. Peel and cube potatoes to yield 2 1/2 cups. Finely chop cabbage to yield 6 cups. Heat oil in a large skillet over medium-high heat. Add onion and sauté until browned, about 5 to 7 minutes. Add beets and carrot. Sauté, stirring constantly, for 10 minutes. Stir in tomato paste. Remove from heat and set aside. In a large stock pot, bring chicken stock to a boil over high heat. Add potato and cook for 3 minutes. Add cabbage and continue boiling for 5 minutes. Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt and black pepper. Reduce heat to a simmer and cook for 15 minutes. Remove from heat. Stir in garlic and dill. Serve hot. Garnish each bowl with a generous dollop of sour cream.   Yield: 12 servings

Credits
Recipe from: Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois

Grated Beet Salad

Ingredients
Juice of 2-1/2 oranges Juice of 1-1/2 lemons 2-1/2 pounds fresh beets, peeled and grated
1/3 cup chopped fresh parsley plus extra for garnish Salt and freshly ground black pepper to taste
Lettuce leaves

Instructions
Combine juices and toss with beets and parsley. Add salt and pepper. Serve at once or chill until ready to serve.

To serve: Line salad bowls with lettuce leaves and top with beet mixture. Sprinkle with additional parsley.

This salad can be made ahead of time, but hold the parsley until shortly before serving.

Yield: 8 servings

Newsletter & recipe by Ethan Brent, Official Newsletter Focalizer.

Bon Appetit!