IN YOUR PRODUCE BASKET THIS WEEK:

Asparagus, Swiss chard, spring onions, sugar snap peas, , garlic scapes, radishes, yellow squash and zucchini. A special treat, sour cherries for all shares (not only those with fruit shares).

No Fruit Share this week. Next fruit crop should be luscious blackberries

RECIPE

Eula Allen’s Sour Cream Curried Noodle & Squash Casserole

In addition to being an internationally-acclaimed author, a revered sage and close friend of both Edgar Cayce and me, Eula was an amazing gardener and accomplished cook of good, plain wholesome fare. I’ve shared this tribute recipe honoring Eula [who’s been gone since 1976] on numerous occasions over the past three decades on several continents. Now, I offer you the opportunity to partake.

Ingredients:

Yellow Squash & zucchinis (in equal amounts, depending on how many are eating)

2-3 medium yellow onions (add a few cloves of minced garlic, but don’t let it burn)

wide egg noodles (I typically cook up a whole bag)

Olive oil, 2-3 Tbspns.

Vegetable oil, 2 Tbspns. (I like peanut, canola, or sunflower

Crosse & Blackwell Currie Powder (preferred by Eula and still the best, in my opinion)

Mild cheddar cheese, cut into squared blocks, 3-4” long

Sour cream, 1 quart

Salt, white pepper & freshly-ground black pepper to taste

Garnish with paprika

Heat oven to 325 degrees. Bring to a boil enough salted water in a large pot to cook noodles a denté , adding a small amount of olive oil to the water to keep them from sticking. Meanwhile, slice squash into quarters and then into ¾ inch wedges, chop up the onions coarsely. Heat a heavy iron skillet or deep flame-proof casserole to sauté the vegetables in the combined oils, starting with the onions, since they need more cooking time. Cook them over medium heat until nearly translucent, then add the squash [plus garlic, if you like] and continue sautéing gently for several more minutes, until the squash is barely tender, adding the curry powder and other seasonings gradually, to taste. You are aiming to achieve a nice savory taste, melding all the flavors [error on the side of slightly salty, since the noodles tend to soak it up]. By now, your noodles should be done. Drain them in a colander, and then turn them into a deep casserole pan or dish, adding the cooked, seasoned vegetables and the sour cream. Stir well. Now insert the rods of cheese vertically down into the medley and sprinkle a liberal ring of paprika on top before placing it in the oven only long enough to heat through and melt the cheese. Fifteen minutes ought to do. Overcook it and you’ll curdle the sour cream.

Many an unsuspecting carnivore has been served this satisfying veggie dish without whining, especially when it’s complimented with a crisp green salad, such as romaine torn into bite-size bits, raw asparagus tips, broccoli morsels, whole sugar snap peas, chopped spring onion and some of those garlic scapes, plus whatever else floats your boat [I sometimes add lightly toasted pecans and fresh orange, pear, or grapes] and the dressing of your choice [hint: raspberry balsamic vinaigrette]

Newsletter & recipe by Ethan Brent, Official Newsletter Focalizer.




	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 Down on the Farm Avian Invasion at Olin-Fox Farms ! ! ! They’re back, people! Those tenacious turkeys have returned, in force. Our first hen trotted forth Sunday with her 10 hungry little chicks, showing them--- like the good mum she is ---where to find tasty bugs to eat. Such natural symbiosis beats pesticides, friends. At this point, the chicks don’t pose much of a problem. Later, as more hens and chicks converge for the regional banquet, it'll be time again to herd them away from the mulched areas’ smörgåsbord. Clearly, the farm is a favorite snack bar on their established rounds. The saga continues... Please note: The produce list may vary on the different delivery days. As new crops start producing, we sometimes alternate weeks on the produce you receive. For example, a group may receive Swiss chard this week and yellow squash the next week and vice versa for another group. Rest assured, we always do our very best to make sure that everyone receives a fair share of the bounty. Since the free-range egg count at this time of year is unpredictable [chickens are NOT factories cranking out commodities, after all], we’ve decided that, instead of sending out a 1/2 dozen eggs weekly or sporadically, it makes more sense to include a full dozen every 3 weeks, for as long as they are available. Okay? We are delighted to announce that the website we’ve been heralding is now in the process of being updated and, starting this week, it will also feature our newsletter, Weekly Weeder. Bear in mind that we'll be posting the Wednesday edition of the Weekly Weeder; therefore, the "In Your Produce Basket This Week" listing will actually reflect only Wednesday's produce list. Confused? For instance, if you normally receive your share on Thursday or Friday, you may get a slightly different selection from the website's listing, depending upon crop production, weather, etc. We'll continue to include Projected Harvest items to give you an idea of what will be coming in, with Mother Nature's cooperation. We still plan to profile our Member Farms. A condensed version will appear in the copy of the newsletter included with your weekly share, but for the full profile along with photos, visit our website. Each year, Fruit Shares (just as produce shares) start off light and then increase in size and variety. If you have not already done so, you can still order a Fruit Share in addition to a Summer [Produce] Share. We did not take into account that some of the fruit would start in May under the new seasonal programs being offered. If you sign up now for a fruit/summer share, we will ensure that you get full value for your investment.




	IN YOUR PRODUCE BASKET THIS WEEK: Asparagus, Swiss chard, spring onions, sugar snap peas, , garlic scapes, radishes, yellow squash and zucchini. A special treat, sour cherries for all shares (not only those with fruit shares). No Fruit Share this week. Next fruit crop should be luscious blackberries RECIPE Eula Allen’s Sour Cream Curried Noodle & Squash Casserole In addition to being an internationally-acclaimed author, a revered sage and close friend of both Edgar Cayce and me, Eula was an amazing gardener and accomplished cook of good, plain wholesome fare. I’ve shared this tribute recipe honoring Eula [who’s been gone since 1976] on numerous occasions over the past three decades on several continents. Now, I offer you the opportunity to partake. Ingredients: Yellow Squash & zucchinis (in equal amounts, depending on how many are eating) 2-3 medium yellow onions (add a few cloves of minced garlic, but don’t let it burn) wide egg noodles (I typically cook up a whole bag) Olive oil, 2-3 Tbspns. Vegetable oil, 2 Tbspns. (I like peanut, canola, or sunflower Crosse & Blackwell Currie Powder (preferred by Eula and still the best, in my opinion) Mild cheddar cheese, cut into squared blocks, 3-4” long Sour cream, 1 quart Salt, white pepper & freshly-ground black pepper to taste Garnish with paprika Heat oven to 325 degrees. Bring to a boil enough salted water in a large pot to cook noodles a denté , adding a small amount of olive oil to the water to keep them from sticking. Meanwhile, slice squash into quarters and then into ¾ inch wedges, chop up the onions coarsely. Heat a heavy iron skillet or deep flame-proof casserole to sauté the vegetables in the combined oils, starting with the onions, since they need more cooking time. Cook them over medium heat until nearly translucent, then add the squash [plus garlic, if you like] and continue sautéing gently for several more minutes, until the squash is barely tender, adding the curry powder and other seasonings gradually, to taste. You are aiming to achieve a nice savory taste, melding all the flavors [error on the side of slightly salty, since the noodles tend to soak it up]. By now, your noodles should be done. Drain them in a colander, and then turn them into a deep casserole pan or dish, adding the cooked, seasoned vegetables and the sour cream. Stir well. Now insert the rods of cheese vertically down into the medley and sprinkle a liberal ring of paprika on top before placing it in the oven only long enough to heat through and melt the cheese. Fifteen minutes ought to do. Overcook it and you’ll curdle the sour cream. Many an unsuspecting carnivore has been served this satisfying veggie dish without whining, especially when it’s complimented with a crisp green salad, such as romaine torn into bite-size bits, raw asparagus tips, broccoli morsels, whole sugar snap peas, chopped spring onion and some of those garlic scapes, plus whatever else floats your boat [I sometimes add lightly toasted pecans and fresh orange, pear, or grapes] and the dressing of your choice [hint: raspberry balsamic vinaigrette] Newsletter & recipe by Ethan Brent, Official Newsletter Focalizer.