Weekly Weeder

Olin-Fox Farms Volume No. 12 Issue No. 6 April 14, 2010

www.olinfoxfarms.com Spring Season Week 2

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 Second Week of the Spring Program.

The Third Week is April 28 to May 1.

Schedules and Sign-Up can be found on our website, www.olinfoxfarms.com.


This Week's News From The Farms


The Spring Season is upon us – wet and dry, and warm and cold. But, usually pleasant enough for being outdoors. Crop production is really starting to pick up and will gain momentum as the temperatures rise. We hope the new Projected Harvest Page on the website has been helpful for meal planning and shopping.

Recent field reports indicate we should have Asparagus as late as the beginning of the Summer Program (May 26-20). Some of the other produce varieties coming along are: radishes, Asian greens, Asian cabbage, beets, Swiss Chard, Kohlrabi and Spring Salad Mix, to name a few.


In Your Produce Basket This Week

Curly Kale, Spinach, Arugula, Green Onions, Fennel, Oregano,

Green Garlic, Asparagus, Free-Range Eggs

Please read your location's Produce List for more details.


Recipes and Information

Green Garlic


http://www.wisegeek.com/what-is-green-garlic.htm

Green garlic is harvested in the spring before the bulbs mature. It resembles a scallion or green onion, except the leaves are flatter and it smells like garlic! Green garlic imparts a mild garlic flavor to dishes, it is not as strong as the cured garlic bulbs. The entire plant can be used – if washed very well, even the fine white roots can be eaten.


Greens and Green Garlic – makes 4 servings


  • 1 Tbsp. olive oil

  • 3 green garlics, chopped

  • 1/8 tsp. salt plus more to taste

  • 2 slices prosciutto, sliced (optional)

  • ½ lb. Kale and/or Spinach, chopped

  • Freshly ground black pepper (optional)

  • Fresh lemon juice (optional)

  1. Heat a large frying pan over medium high heat. Add oil. Swirl and add green garlic and salt. Cook, stirring, until wilted, about 1 minute.

  2. Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.

  3. If using kale - add greens, stir to combine, add 1/4 cup water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender - 3 to 8 minutes.

  4. If using spinach – Same as step 3, except wilted in about 1 minutes and cook for about 3 minutes. Add salt, pepper, and lemon juice to taste, as you like.


Fennel Salad Dressing – lovely topping for Spinach Salad or Asparagus!

  • ¼ cup chopped fennel fronds

  • 1/3 cup olive oil

  • ¼ cup apple cider vinegar

  • ½ tsp. Honey

  • 1/8 tsp. Salt


Combine all ingredients in a jar with a tight fitting lid, and shake well. Drizzle over salad or cooked Asparagus and toss to coat.



Newsletter written by John and Alice Cooper.

Bon Appetit!