Weekly Weeder

Olin-Fox Farms Volume No. 7 Issue No. 18 June 21, 2006

www.olinfoxfarms.com Spring Season Week 11

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. Details still in the works - Watch our website and the Weekly Weeder for arrival dates and more information.

This Week’s News from the Farms

Honoring the spirit of Father’s Day, we gratefully salute America’s foremost Founding Father, that life-long advocate of the inherent virtues of an agrarian republic, Renaissance man, Thomas Jefferson, whose fateful words I attempt to paraphrase: “Those who work the earth are the chosen people of God”. In a similar vein, we acknowledge, with heart-felt appreciation for making this a very successful season, the serious ‘sweat equity’ of the founders of our garden feast--- all those dedicated growers, helpers and volunteers laboring on the fruitful land, “… walking in the garden in the cool of the day …”[Genesis iii.8], as well as the sweltering midday heat of these looming summer days. We offer particular thanks to Danica, who helped to get the new packing/pickup facility operational by last Wednesday’s pickups and to our Newsletter Focalizer, Ethan “for his charming prose and inspired recipes” [blush!].

And a special thanks to you, our members. The Olin-Fox Farms CSA is only possible through your support.

The winning combination of last week’s rain and soaring temperatures triggered a cornucopia of excellent produce. We hope you are enjoying it.

Farmers John Cooper and Tommy Gwynn (Canning Farm) sampled the first red grape tomatoes late last week. If conditions continue to conspire fortuitously, there may even be some going out in this week’s shares.

Gearing up for the summer season, we’re trellising many varieties of tomatoes, such as our signature tomato, Sungold; Cherokee purple; green Zebras; Brandywine; Beefsteak; Jubilee; and German stripe. Once again, thank you, Danica, for devoting part of Father's Day to assembling tomato trellising.

Heads Up: These are the final two share weeks of the Spring Season. We are still accepting Summer Season memberships for local and Stafford folks. Information and membership forms can be found on our website, www.olinfoxfarms.com. Deadline for new members is Tuesday, July 4th.

The last week of the Spring Program is June 28-30. The Summer Program begins on Wednesday, July 5th with the same delivery/pickup schedules as the Spring Season.

Crop report: Despite the early season drought, crops are doing extremely well. Before long, we will be enjoying blueberries, corn, eggplant, figs, peppers, watermelon, and the many tasty varieties of tomatoes.

Today is the Summer Solstice, the official start of summer.

Weekly Weeder, June 21, 2006 Page 2

In Your Produce Basket This Week

Arugula, asparagus, , cabbage, cucumber, spring onions, yellow & pattapan squash, zucchini, Yukon Gold potatoes

Fruit Shares: Black Berries

Recipes

Asian Style Cucumber Salad

1 cucumber 1 tablespoon rice vinegar 1 tablespoon soy sauce

1 tablespoon vegetable oil 1/2 teaspoon sesame oil 1/2 teaspoon salt

1/2 teaspoon sugar 1/2 tablespoon chopped spring onion, to taste 1 garlic clove, minced

Trim ends off cucumber and cut into 1 inch chunks.
Combine rice vinegar with soy sauce, vegetable oil, sesame oil, salt, sugar, chopped onion and garlic.
Mix dressing with cucumbers and serve at room temperature (or, even better, chilled). Serves 4.

Polish Potato Oven Omelet

2 large potatoes, cut & parboiled 1 cup mixed squash, quartered and sliced olive oil

1/2 lb grated cheese (cheddar or jack) 1 spring onion, minced 6 eggs

8 ounces cooked polska kielbasa 1/4 cup plain yogurt/ sour cream 1 tspn. minced garlic

Pre-heat oven to 400 degrees (F). Grease bottom and sides of a 9x13 pan.
Grate parboiled potatoes and mold them into the bottom and sides of greased 9x13 pan. Salt and pepper to taste.
Place pan in oven for 20 minutes while other ingredients are prepped.
Pan fry minced onions until they are translucent. Sauté squash 2-3 mins. in olive oil
Chop polska kielbasa into bite sized pieces, place with onions and squash.
Blend eggs, garlic, and yogurt with a stick blender for a couple minutes until fluffy.
Remove pan from oven carefully and reduce heat to 350 degrees (F). Add polska kielbasa, cooked onions & squash, and half of the grated cheese to the pan.
Pour on the egg mixture.
Return the pan to the oven and cook for approximately 30 minutes, gently stirring egg layer once to ensure even cooking.
Top with cheese and broil until melted.
Serve hot. (4 servings)

Newsletter & recipes by Ethan Brent, Official Newsletter Focalizer.

Bon Appetit!