Weekly
Weeder
Weekly
Weeder
Olin-Fox
Farms Volume No. 8 Issue No. 4 February 28, 2007
www.olinfoxfarms.com Winter Season Week 4
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.
Next week, Wednesday March 7/Thursday March 8 is the final share of the Winter Program. The Spring Program commences March 21/22.
This Week's News From The Farms
We hope you are enjoying our new website feature, Windows to the Farms. We plan to have updates on a regular basis and we will keep you posted. The website is also in the process of being updated and fine tuned.
Our new Spring/Summer brochure has been completed and it can be found on the website under "CSA Programs." The Spring Program starts Wednesday March 21/Thursday March 22.
Old Man Winter has arrived, bringing his mixed bag of frigid temperatures, rain, sleet, snow and ice, as well as a preview of the high winds March is known for. It's during this time of year many of the spring and summer crops are started indoors under lights while keeping an eye on the weather forecast to bring us that annual window of favorable weather when the ground can be worked and preparation for spring planting. Normally we get anywhere from a couple days to up to two weeks of nice weather so as to get a head start on things. So, we must be ready for when Mother Nature says "jump!" we can take advantage of the conditions and do what we like doing best - spending time in the fields and the gardens.
Update on Canning Farm's Steroid and Hormone-Free Beef: Introduced at Olin-Fox Farms' tasting last year, Miles Hastings will be joining us this season at the Heathsville Farmer's Market with their state-of-the-art freezer-truck full of high quality beef. The Heathsville Farmer's Market is on the 3rd weekend of each month, from April through October. We are working on making Canning Farm meat available to our Northern Virginia distribution points for our meat eaters - let us know if you are interested in this.
Crop Report
The winter cole crops such as collards and kale have gone dormant and will be back to full strength with a few days of warmer weather. Weeding - yes weeding - has been underway in our greenhouse in preparation for harvesting a nice winter blend for your salads. We are hoping for the ground to thaw enough and to be dry enough to harvest some Jerusalem artichokes for the final Winter Share (March 7 and 8).
Sweet Potatoes, Turnips, Winter Salad Blend, Microgreens (Red Rose Radish, Hong Vit Radish, Daikon Radish, Arugula, Tatsoi, Kohlrabi, Curly Cress, Purple Osaka Mustard, Dill, Tendergreen, Seven Top Turnip, Curly Kale, Russian Red Kale, Rapini/Broccoli Raab, Upland Cress), Fennel, Rosemary, Free-Range Eggs
Weekly Weeder, February 28, 2007 Page 2
Microgreens
These are an intensely flavorful mix of tender young seedlings of herbs and leafy vegetables. Gently wash and pat dry with a paper towel. Serve fresh on salads, meats, sandwiches and soups. Microgreens are full of vitamins, minerals and enzymes. They provide texture, color, and a nice sharp flavor as a garnish.
Recipes
Fennel Sauce for Raw Turnip
½ cup mayonnaise or sour cream
1 tbsp. Lemon juice
¼ tsp. Salt or to taste
¼ tsp. Freshly ground black pepper
1 tsp. Wasabi paste or your choice of hot pepper
2 tbsp. Finely chopped fennel leaves
1 turnip
Slice turnip into matchsticks and set aside. Combine remaining ingredients in a small bowl and let rest for 15 minutes to let the flavors blend. Dip the turnips slices into the sauce. The fennel sauce is delicious with other raw vegetables. Also try as a topping for salmon or crab cakes.
Two-Potato Soup
3 ½ cups unsalted chicken broth
3 small russet potatoes peeled and chopped
2 small sweet potatoes peeled and chopped
3 large garlic cloves
1 tsp. Olive oil
½ tsp. Minced fresh rosemary
Salt and pepper to taste
Combine first five ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to a simmer. Season to taste with salt and pepper.
Newsletter and Recipes by Ethan Brent, Official Newsletter Focalizer
Bon Appetit!