Weekly Weeder

Olin-Fox Farms Volume No. 11 Issue No. 23 November 18, 2009

www.olinfoxfarms.com Fall Season Week 6

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 6th Week of the Fall 2009 Program.

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

The 7th Week is December 2-5.

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


This Week's News From The Farms

The beautiful Fall weather this week has been a real delight compared to the brutal rains just a few days ago. Most Fall crops have benefited from all the rain to provide us with a bountiful pre-Thanksgiving harvest.

In the 2 remaining weeks of the Fall Program, we are still hoping for broccoli and cauliflower which are still too small for harvesting at this time. Other crops showing good progress are white and purple cabbages, salad mix, fall greens, and turnips, to name a few.

We hope you are enjoying the produce and Happy Thanksgiving!

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

Sweet Potatoes, Acorn Squash, Buttercup Squash, Napa Chinese Cabbage, Purple Top Turnips,

Curly Kale, Spicy Asian Salad/Braising Mix, Rosemary, Sage, Mint

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


Recipes and Information

Sauteed Spicy Asian Braising Mix

2 Tbsp. Slivered almonds

2 tsp. Sesame oil

1 Tbsp. Olive Oil

2 tsp. Crushed garlic

8 oz. Braising Greens

2 tsp. Lemon juice

Pinch Cayenne Pepper (optional)

2 tsp. Soy sauce or to taste

  1. Heat saute pan over medium heat and add slivered almonds; when nicely toasted, remove nuts from pan and set aside

  2. Coat pan with Sesame Oil, Olive Oil and crushed garlic.

  3. On medium-high heat, cook garlic for 2 minutes.

  4. Place Braising Greens in pan (push down as needed to fit them in) and saute for 2-3 minutes.

  5. Add Lemon Juice, Cayenne Pepper, Soy Sauce, and the toasted almonds and saute for 1-2 minutes.

  6. Serve!

Newsletter written by John and Alice Cooper.

Bon Appetit!