Weekly Weeder

Olin-Fox Farms Volume No. 11 Issue No. 7 April 1, 2009

www.olinfoxfarms.com Spring Season Week 3

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 is the Third week of the Spring 2009 Program.

Next Week is an OFF Week.

The Fourth Week of the Spring Program is April 15-18.

Schedules can be found on our website, www.olinfoxfarms.com.


This Week's News From The Farms

It's amazing what a little rain and sunshine can do. The majority of the over-wintering Spring crops are now producing well. A few were lost and some have even gone to flower, but we are over the hump of Old Man Winter's mighty grip.

In this week's share, there's a nice selection of tender baby greens, unlike the over-sized greens many stores carry. In fact, the greens are so tender, you do not need to remove the stems. Some CSA members even add them to their salads, so enjoy!

And, with Mother Nature's help, next up will be sugar snap peas, asparagus, radishes, more spring onions, salad mix, spinach, Arugula, and turnips to name a few.

Correction from our last newsletter on the subject of email response: we put a great deal of time and effort into the produce you receive, so please be patient for our response. We normally make time for correspondence on Mondays, Wednesdays, and Fridays, and when we have time in between tending to the crops and other farm duties. Thank you for your understanding and your belief in Community Supported Agriculture.


In Your Produce Basket This Week

Curly Kale, Flat Kale, Cress, Spinach, Salad Mix, Spring Onions, Free-Range Eggs


Recipes and Information

Watercress

A nutritious green leafy vegetable in the Nasturtium family available only in the cool spring and fall. These peppery leaves are loaded with vitamins A, C, E; Iron; iodine; phosphorous; and the antioxidant Beta-carotene. It is also a natural antibiotic and is sometimes used in complementary or alternative medicine to speed up the body's detoxification processes.

Ingredients for watercress soup for 4 people:

  • 2 large potatoes

  • 3 cups well rinsed watercress

  • 1 Tbsp. of butter

  • dash of olive oil (to prevent butter burning)

  • about 4 cups boiling water and bouillon cube or vegetable or chicken broth

  • salt and freshly ground pepper

  • heavy cream, optional

Instructions:

  1. Cube the potatoes and cook them gently in the oil and butter until they start to soften

  2. Add boiling water and dissolve the bullion cube (or broth). Simmer for 10-15 minutes

  3. Hold aside some especially pretty watercress leaves for garnish. Coarsely chop the rest (tender stems and leaves) and add to the mix for about 7 minutes, stirring occasionally

  4. Puree' and optionally add in some heavy cream to taste. Add Salt and pepper to taste

  5. Garnish with watercress leaves and pepper

    This nutritious soup is warming when hot and a refreshing summer soup when served cold.




Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!