Weekly
Weeder
Olin-Fox
Farms Volume No. 11 Issue No. 17
August 19, 2009
www.olinfoxfarms.com
Summer Season Week 8
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 Eighth Week of the Summer 2009 Program.
Next
Week is an OFF Week.
The
Ninth Week of the Summer Program is September 2-5.
Schedules
can be found on our website, www.olinfoxfarms.com.
This
Week's News From The Farms
The
prolific tomato harvest continues, despite a tomato blight that has
hit many farms in the region really hard this year. We should
continue harvesting tomatoes well into the Fall Program, with Mother
Nature's cooperation.
The
extreme heat has slowed some crops, while others are coming to the
end of their growing cycle. The change from summer to fall crops has
begun. Corn is still coming in, but this week's will probably be the
last of the season.
In
the coming weeks, we are anticipating: more green beans; a late
planting of summer squash; many fall varieties of squash like
butternut and acorn; Arugula; radishes; lettuce; potatoes; sweet
potatoes; eggs; and apples, to name a few.
Please
note: the Fall Program is filling up quickly in many locations. So,
if you are interested in signing up, please do so soon to secure your
spot!
A
tip for your parsley this week: To preserve freshness for days,
stick stems in a glass of water. This also works well for herbs such
as basil and cilantro.
In
Your Produce Basket This Week
Tomatoes,
Parsley, White Sweet Corn, Peppers, Rosemary
A
delightful and delicious treat – a few Fresh Figs
Please
see the Produce List for your location for more details.
For
Those With a Fruit Share: Blackberries
Recipes
and Information
Figs
It is wonderful to be living
in Zone 7, where fig bushes can grow and once established become
prolific. There are many varieties of figs that are grown in the
Chesapeake Bay Region, and they particularly thrive in areas
where the cold winter weather is moderated by the waters of the
Bay.
A delectable treat is to
wrap figs in prosciutto. A few years back our signal for fig
season became established as “Hey, got some ham in your
back pocket?”
Figs are marvelous as they
are, eaten raw. Or, slice in half, place a bit of soft cheese
such as brie or camembert, and top with a little prosciutto or
other thinly sliced meat. They can be briefly placed under the
broiler to somewhat carmelize the figs and melt the cheese.
For a truly decadent treat,
slice figs in half and drizzle balsamic vinegar reduction.
Enjoy!
Newsletter
written by John and Alice Cooper.
Bon
Appetit!