Weekly Weeder

Olin-Fox Farms Volume No. 11 Issue No. 22 November 11, 2009

www.olinfoxfarms.com Fall Season Week 5

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 Fifth Week of the Fall 2009 Program.

Next Week November 18-21 is Week 6.

November 25-28 is an OFF Week (Happy Thanksgiving!).

Schedules can be found on our website, www.olinfoxfarms.com.


This Week's News From The Farms


It's been another bountiful harvest this week, in fact the sunshine and off and on warm temperatures have blessed all with a late harvest of tomatoes and snap beans, as well as more traditional Fall crops like spinach and beets, to name a few. Also, we are finishing up our series of apples with Fuji. Next week we plan to include lots of sweet potatoes, winter types of squash, and greens such as kale for the upcoming Thanksgiving Holiday as well as some hopefuls for turkey day like broccoli and cauliflower.

So enjoy and by the way BATs are really good! That's bacon, Arugula and tomato sandwiches.

Membership for 2010 is picking up for all locations, so if you are interested in signing up for any of the programs, we encourage you to do so at your earliest convenience so as to guarantee you a spot. Signing up early also helps on our planning for the year.

We look forward to providing you with fresh, locally grown produce in the coming year!

Sign up at: http://www.olinfoxfarms.com/Olin-FoxFarms2009CSARegistration.html



In Your Produce Basket This Week

Fuji Apples, Radishes, Chinese Michihili Cabbage, Potatoes, Beets, Snap Beans, Tomatoes,

Spinach, Arugula, Parsley

Please see your location's Produce List for more Information.


Recipes and Information

Roasted Beet Salad with Oranges and Beet Greens

The delicate beet greens - an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.


5 small beets with beet greens attached
1 large orange

1/2 small sweet onion, cut through root end into thin wedges
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
1 garlic cloves, minced
1/2 teaspoon grated orange peel

2 tsp. fresh parsley, minced

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets, then cut each into 4 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from orange. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Garnish with minced parsley and serve.


Newsletter written by John and Alice Cooper.

Bon Appetit!