Weekly Weeder

Olin-Fox Farms Volume No. 12 Issue No. 4 March 17, 2010

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.


This is the Fourth (and final) Week of the Winter Program.

The First Week of the Spring Program is March 31 to April 3.

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


This Week's News From The Farms

This week's sunshine and warmer temperatures really gave the surviving crops the boost they needed for recovering after a winter, the likes of which many have never seen. Some winter and early spring crops were lost, but many made it through to provide us with some nice fresh leafy greens for this week's shares, as well as some storage crops like sweet and Russet potatoes.

We hope you all have enjoyed this year's Winter Program, and hope that you will join us for the Spring, Summer, and/or Fall Programs. Sign up at www.olinfoxfarms.com.

Please take note, that many of our locations are filling up and are expected to sell out. So, if you are interested in any of the programs, we suggest registering as soon as possible to get a spot.

Thank you for your belief and support of Community Supported Agriculture!


In Your Produce Basket This Week

Sweet Potatoes, Russet Potatoes, Red Savoy Cabbage, Cress,

Curly Kale, Green Onions, Salad Mix, Free-Range Eggs

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


Recipes and Information

Cress

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.

Cress 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


Cube the potatoes and cook them gently in the oil and butter until they start to soften. Add boiling water and dissolve the bullion cube (or broth). Simmer for 10-15 minutes.


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

Bon Appetit!