Weekly Weeder

Olin-Fox Farms Volume No. 12 Issue No. 9 May 26, 2010

www.olinfoxfarms.com Summer Season Week 1

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 First Week of the Summer Program.

The Second Week is next week: June 2-5.

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


This Week's News From The Farms

Welcome to our 2010 CSA Summer Program! This week's share is comprised of a lot of leafy greens and a few tastes of the summer to come as we make the transition from late spring crops to more traditional summer crops.

The Summer's harvest is looking really good for most of the crops, although we could use a little rain. Our expected harvest for next week, with Mother Nature's cooperation should be sugar snap peas, pac choi, more varieties of summer squash, cilantro, salad mix, pea shoots for salads or soups, rosemary and raspberries to name a few.


In Your Produce Basket This Week

Chinese Cabbage, Mixed Head Lettuce, Kale, Summer Squash, Swiss Chard,

Sage, Garlic Scapes, Free-Range Eggs

Fruit Share: Strawberries

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


Recipes and Information

Sage

www.giallozafferano.it/ingredienti/Salvia

The Latin name salvia comes from “Salvus” which means “safe, healthy.” In ancient times this herb was prized for its medicinal properties as a general tonic, antiseptic, antispasmodic, antiperspirant, and diuretic. It was also recommended for asthma, infections of the mouth, throat and respiratory tract, flus, colds, eczema, sores, ulcers, and dermatitis.


A tradition is to eat Sage sandwiches in May for health and longevity. Sage is at its best in late spring, having time to grow after the cold winter and plump up with the spring rains. Here are a few sage sandwich ideas:


Sage Sandwich written by John's mother (Ann Cooper passed into spirit in 2008) in the 2004 Weekly Weeder:

Take the crusts off 2 slices of white bread, butter liberally and place sage leaves on one slice and salt with kosher salt; top with second slice and cut into quarters.


Grilled Sage and Mozarella Sandwiches based upon http://www.thetasteoforegon.com/2009/09/14/mozzarella-tarantella-for-la-nozze-di-foglie-di-salvia/:


  1. Thinly Sliced Fresh mozzarella

  2. Fresh sage leaves, enough to cover a single layer on each of your sandwiches – you can use the leaves whole or mince. When using whole leaves, remove the large inner vein.

  3. Red onion, thinly sliced

  4. 4 Slices Good country-style bread

  5. 2 Tsp. Extra virgin olive oil

  6. A few grains Kosher Salt

  7. 1 Fresh garlic scape, finely minced

  8. 2 Tbsp. Mayonnaise

Pound the minced garlic scape in a mortar and pestle with a few grains of Kosher salt. When well mixed and crushed , move the pestle in a circular motion and add the olive oil in a tiny drizzle, then add the mayonnaise and mix all together with the pestle.


Slice the mozzarella, the bread and the red onion into your preferred thicknesses for sandwiches. Spread the garlic mayonnaise on each slice of bread.


Cover two bread slices with the thinly sliced mozzarella and generously sprinkle the sage (minced or whole) over the mozzarella and do the same with the red onion to taste. Cover with the remaining slices of bread.


Lightly spray or brush each sandwich with olive oil and grill in a preheated pan or a panini press. Cut each sandwich in half and serve.


Egg, Feta and Sage Breakfast Sandwich based upon:

http://www.toomanychefs.net/archives/000940.php


2 split English muffins

2 Tbsp. Butter

5 Eggs

2 Tbsp. Fresh Sage finely minced

1/3 Cup crumbled Feta Cheese

Salt and Pepper


In a medium bowl, beat eggs, sage, and feta together. Add very little salt (feta is salty) and pepper to taste.


Toast English muffins, you will have four halves.


Melt one Tbsp. Butter in a frying pan over medium heat. Pour egg mix into pan and stir to scramble, distributing cheese. Don't worry if the feta is not completely melted. When the eggs are still a little loose, turn off the heat.


Butter English muffins and spoon egg mix on top of each half of muffins.


If the eggs are done in the pan, they're overcooked since they will continue to firm up from carryover heat. The sage and salt from the feta give an illusion that there is sausage in the mix.


Newsletter written by John and Alice Cooper.

Bon Appetit!