Weekly
Weeder
Olin-Fox
Farms Volume No. 11 Issue No. 9
April 29, 2009
www.olinfoxfarms.com
Spring Season Week 5
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 Fifth and Final week of the Spring 2009 Program.
Next
Week is an OFF Week.
The
First Week of the Summer Program is May 13 – May 16.
Schedules
can be found on our website, www.olinfoxfarms.com.
This
Week's News From The Farms
This
week marks the end of the Spring Program. Did I say Spring? Well,
it's been a real mixed bag of weather from the start of 2009. It
seems that the seasons are a bit off this year. Is it just odd
weather, or is it due to climate change associated with Global
Warming? Either way, we are working very hard and closely with our
farm families to ensure crop production for now and in the future.
As
we stated in past years' newsletters, we are moving into an age when
we must have more protection and control from the environment for
good crop production. We, as well as many of our Farm Families are
making these changes and meeting the challenges of farming today.
And
– YOU - are on the cutting edge of real farming as an
alternative to the multi-global food conglomerates.
Even
though some of the projected Spring seasonal crops were not included
in your shares as described on our website and in our brochure, we
added valued items as substitutions. We also regularly included
specialty items and additional crops not listed to make up for any
shortcomings. We just want you to know that we have your best
interests at heart.
In
this last week of the Spring Program, the asparagus is in full swing
and we have included an additional pound for your enjoyment. The
asparagus should continue for a number of weeks.
For
those of you who have signed up for the Summer Fruit share,
strawberries should be in the first Summer Program delivery May 13 -
May 16.
Please
Note: If you have not signed up for the Fruit Share, there is still
time. Please place your order by Friday, May 8th.
Register online at www.olinfoxfarms.com.
The
upcoming Summer Season looks promising. Crop production for early
Summer is peas, radishes, head lettuces, pac choi, beets, turnips,
and onions, to name a few. These will be followed by traditional
summer crops such as tomatoes, sweet corn, melons, peppers,
cucumbers, and summer squash.
We
take this opportunity to thank the men and women firefighters,
Forestry Department, and law enforcement that stopped a potentially
major forest fire in its tracks this week, adjacent to our farm.
And,
thank YOU for your belief in Community Supported Agriculture!
In
Your Produce Basket This Week
Kale,
Mint, Fennel, Garlic Greens, Green Onions, Salad Mix, Asparagus,
Free-Range Eggs
Recipes
and Information
Kale
A
delicious and nutritious green vegetable, kale is generally
plentiful during the Winter and Spring seasons. However, come
the Summertime, we miss the kale! Kale does not grow in hot
weather. So, to enjoy kale during the summer (we love it sauteed
with summer tomatoes, olive oil, and garlic), rinse and lightly
blanch and freeze.
Kale
Crisps
Please
click on this link for a marvelous poem about Kale Crisps (Kale
Chips) - “Last Night As I Was Cooking.”
http://www.localforage.com/local_forage/2008/02/recipe-kale-chi.html
A
fun and tasty way to eat kale! CSA member Amy says her girls
actually prefer Kale Crisps over potato chips!
Preheat
oven to 350 degrees Fahrenheit. Wash kale and place on a cookie
sheet. Lightly salt and bake until the kale is fully dried. Use
whole as a tasty snack, or crumble to add to salads and other
dishes.
Try
seasoning Kale Crisp with grated Parmesan cheese and chopped
garlic greens!
Use
your imagination to experiment with different flavors: soy sauce
or miso; curry powder and a light drizzling of walnut or toasted
sesame oil; garlic salt with a dusting of cumin powder; or
balsamic vinegar & extra-virgin olive oil.
Newsletter
written by John Cooper and Alice Hershiser.
Bon
Appetit!