Weekly Weeder

Olin-Fox Farms Volume No. 7 Issue No. 16 June 7, 2006

www.olinfoxfarms.com Spring Season Week 9

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.

What to do if you can’t pick up your share: Unfortunately, shares cannot be held overnight.  If you find that you are unable to pick up your weekly share at distribution points such as White Stone, Kilmarnock, Alexandria, and Stafford, please contact your coordinator.  Those members who pick up at the farm should contact us at least 24 hours prior to pick up day if you are unable to pick up or need to reschedule.  Your cooperation is appreciated.

REFLECTIONS FROM REEDVILLE

Mother Nature finally decided it was time to bless the thirsty land with some much-needed rain.  OFF (Olin-Fox Farms) received a brief drizzle on Saturday, then a gentle soaking rain Sunday afternoon and on into Monday morning, but we could sure use some more!

Fortunately, the heavy downpours some members of our fine family of farms received didn’t damage the crops.  Canning Farm really needed the rain to pump up the two 600 foot rows of watermelon and cantaloupes.

Even though the rain passed them by, Iris and Frank from Holly Hills Organic Farm visited OFF for the first time on Sunday.  They came for a visit and picked up some much-needed soaker hose, narrowly missing the approaching storm.  Incidentally, they are responsible for those tasty sour cherries and genuine Greek oregano.  They also birthed a calf this past weekend, so it was a busy time.

Despite Saturday's rain and the cooler temperatures it ushered in, there was a good turnout at the Irvington Farmer's Market for vendors, buyers, and potential CSA members.  Our most sought-after item was asparagus, which sold out very quickly.  One man actually ran to our booth to snatch up the last 2 lbs.  Enjoy it while it lasts!  In addition to the cavalcade of people, dog-watching is a fun activity at this market, with purebreds large and very small parading along with their owners.  CSA member Sara Grace Hendren’s middle school students performed music at the market while also conducting a bake sale.

Please be advised that both Alexandria groups are sold out for the season. Contact us if you want your name placed on the waiting list for the 2007 season.

Crop Report:  Asparagus will continue to be available only as long as Mother Nature sees fit.  Some of the lettuces are ready for harvesting.  English peas are being harvested now.  Cherries are still producing.  More spring onions are available this week.  By this time next month, hopefully we will be enjoying tomatoes!

Weekly Weeder, June 7, 2006 Page 2

In Your Produce Basket This Week

Arugula, asparagus, cauliflower, free range eggs, red potatoes, tarragon, spring mix lettuces, mixed squash, English peas, sugar snap peas, yellow squash & zucchini.

Fruit Shares: raspberries & sour cherries

Recipe

Ethan’s Produce Basket Medley Salad

Literally every item in your share this week can be combined to create a nutritious and delicious salad. Adjust the portions according to the number of servings needed.

Thoroughly wash the amount of produce you plan to use and pat or spin dry.

Hard boil some eggs (from an earlier batch of eggs, since fresh ones reportedly won’t) and cut the peeled, cooled eggs into wedges;

Boil several potatoes in salted water with dill and rosemary added, cool to room temperature and slice into ½ - ¾ “ cubes;

Blanche clumps of cauliflower with sliced rounds of yellow squash and zucchini plus some thyme;

Snap a few spears of uncooked asparagus into bite-sized pieces;

Check the sugar snap peas to see if any needed to be de-stringed;

Tear Arugula leaves and spring mix lettuces into similar sizes;

Cut spring onions into attractive morsels; combine all the above ingredients, chilled.

Prepare a dressing combining some chopped mint, thyme, olive oil, fresh lime juice or cider vinegar (with a touch of sugar and water to cut the acidity), salt, freshly-ground black pepper, and garlic, to taste, in proportions described in the old Spanish proverb: “Be a miser with the vinegar, a spendthrift with the oil, and a madcap to blend it all together with the herbs and seasonings”. Serve with hearty whole-wheat olive bread.

Newsletter & recipe by Ethan Brent, Official Newsletter Focalizer.

Bon Appetit!