Weekly Weeder

Olin-Fox Farms Volume No. 12 Issue No. 8 May 12, 2010

www.olinfoxfarms.com Spring 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 Spring Program.

The First Week of the Summer Program is May 26 to May 29.

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


This Week's News From The Farms

This is the Fourth and Final week of the Spring Program! We hope you have enjoyed the early season varieties as much as we have. It's nice to eat fresh, local, and healthy!

Normally the Fruit Shares kick in the start of the Summer Program, but the strawberries were a bit early this year, so we have included them in your shares. What better way to end the Spring Program!

Some of the Spring crops are running a bit late this year, and will be included in the start of the Summer Program. So, if you have not signed up, and would like a spot, we ask that you sign up soon as many of our locations are nearing full capacity.

We thank you all for your belief in Community Supported Agriculture.



In Your Produce Basket This Week

Green Onions, Radishes, Swiss Chard, Salad Mix, Asparagus, Oregano, Mint, Strawberries,

Free-Range Eggs

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


Recipes and Information

Swiss Chard


From: http://en.wikipedia.org/wiki/Chard

Chard (Beta vulgaris var. cicla), is also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold. It is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same species as beetroot (garden beet) which is usually grown primarily for its edible roots.

The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. Chard is very popular among Mediterranean cooks, and is used in a variety of cultures around the world. The first varieties have been traced back to Sicily.

Chard is extremely perishable and has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

Recipe Ideas

CSA Member Michael, when asked how to prepare Swiss Chard, said “Just steam it!” “Swiss Chard is related to Beets and Chard's flavor is reminiscent of Beet Greens with a mildly sweet flavor.”

Pizzocheri

Pizzocheri is a short flat ribbon pasta made with 80% buckwheat flour and 20% wheat flour. In parts of Italy, the pasta is usually cooked with Swiss Chard and cubed potatoes. The mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano. This is dressed with garlic and sage that are lightly fried in butter.



Newsletter written by John and Alice Cooper.

Bon Appetit!