Weekly Weeder

Olin-Fox Farms Volume No. 9 Issue No. 27 October 10, 2007

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.


Please Note: October 17-20 is an OFF Week, there will be no deliveries/pickups.

The Fall Program will resume October 24-27.


This Week's News From The Farms

The 2008 CSA brochure is currently available for the Northern Neck. We are working on pricing for Stafford & Alexandria. 2008 is Olin-Fox Farms' 10th Anniversary of operating a CSA.


Even though we still have space in our Fall Program at a pro-rated cost, we will only be offering 110 shares for our 2008 programs.  Information will soon be found on the registration page on our website, www.olinfoxfarms.com, and brochures are being distributed to our CSA members.  If you are interested in any of the 2008 programs, please register as soon as possible, as we expect to be sold out, at which time we will start a waiting list for 2009.


All of our CSA farms are still struggling along in spite of the continuing drought, the worst in living memory for this region. It’s bad enough to convince even the skeptics that ‘global warming’ is a fact. Our farmers who are able to irrigate their crops manage to keep them alive, but the situation is serious. Most are working their way through it, primarily by careful water management. At this point, anyone who isn’t irrigating has no other option but to give up. The ground is so hard due to the drought that some of the fall planting has to be postponed, while it has extended the harvest season for some summer crops. Lettuce is ready, but the weather has been too hot to harvest it. Other fall crops are starting to come in. Since this dry weather does seem to intensify the flavor of certain produce crops, we hope you are savoring the fruit of our perspiration-drenched labors.


Plans are well underway for Olin-Fox Farm’s first Annual Garlic Roast Festival. We hope you come to join in the fun. The scenic drive to sparsely populated Northumberland County in Virginia’s Northern Neck is a bonus treat in itself. For the day outdoors at the festival, you’ll need a good sunscreen, UV-protective sunglasses and a wide-brimmed hat.

 

Don't forget to bring coolers for beverages and meat purchases. The event is potluck, so whip up something fancy or just some good homestyle cooking or maybe even something sweet and bring it along.  The event will feature actual garlic production just underway for the 2008 harvest and garlic discussions with 4 garlic growers on varieties, growing methods, and uses for garlic.  Samples of roasted garlic and Canning Farm's hormone-free, steroid-free, grain-fed beef will be available for tasting.  Garlic and beef will also be available for purchase.  A number of our regular farmer's market vendors will be coming and Olin-Fox Farms will also have a booth set up for produce purchases and CSA membership information. 


Also at the garlic roast, a number of musicians and possibly some storytellers will be performing and jamming throughout the day.  The gardens and wildlife trails will be open for touring.  Camping will be available at no extra charge for CSA members and their guests.  Please contact us to reserve a campsite as camping will be limited (804-453-4125, info@olinfoxfarms.com).  There are a number of Bed and Breakfasts, and two motels in the area:  Bay Motel (804)453-5171, about 3 miles from the farm; and Holiday Inn Express (804)436-1500, about 18 miles from the farm.  Regarding Bed & Breakfasts, closest to the farm is Fleeton Fields B&B [800.497-8215, www.fleetonfields.com].  Also close at hand, in historic Reedville, there’s The Gables Victorian Mansion B& B [804.453-5209, www.thegablesbb.com]. 


Water and sodas will be available for sale, although no alcohol will be sold, beer and wine will be permitted.  We ask that paper and plastic cups be used for beverages as no glass will be allowed.  The 1-5 garlic roast will be followed by a bonfire and drum circle after dark.  So, come out for the day and plan to stay for the night, and have a great time!


Directions to Olin-Fox Farms, 236 Chesapeake Beach Rd., Reedville, 22539, 804-453-4125:

  1. Merge onto I-395 S toward RICHMOND. (5.95 miles)

  2. I-395 S becomes I-95 S. (43.82 miles)

  3. Take the US-1/US-17 S exit- EXIT 126- toward MASSAPONAX. (0.39 miles)

  4. Turn RIGHT onto JEFFERSON DAVIS HWY/US-17 S/US-1 S. (0.59 miles)

  5. Turn LEFT onto MILLS DR/US-17. Continue to follow US-17 S. (46.38 miles)

  6. Turn LEFT onto US-360/QUEEN ST. Continue to follow US-360 E. (18.50 miles)

  7. Turn RIGHT to stay on US-360 E. (7.10 miles)

  8. Turn SLIGHT LEFT to stay on US-360 E. (13.09 miles)

  9. US-360 E becomes FLEETON RD. (0.78 miles)

  10. FLEETON RD becomes VA-657. (0.25 miles)

  11. VA-657 becomes FLEETON RD. (0.54 miles)

  12. Stay on Fleeton Rd. about 1 mile, on the right is Barnes' Store, on the left Tibitha Church of God.

  13. Just after the church, take a left on Chesapeake Beach Road.

  14. Take a right onto Taskmaker Lane for parking.

In Your Produce Basket This Week

Empire Apples, Arugula, Romaine Lettuce, Red Pac Choi, Tatsoi, Radishes

See your site's distribution list for more details.


Please Note: With elements beyond our control such as the start or the end of a harvest, or extreme weather conditions that may limit the quantity of produce coming in, we systematically address each delivery and pick up group each week and do our very best to see that everyone receives some of everything.


Recipes

Apples Flambé Serves 4

Core and slice: 2 apples

In a skillet over medium heat melt: 2 Tbsp. Butter 2 Tbsp cane or brown sugar

Add the apples and stir. Squeeze over mixture: 1 Tbsp Lemon juice

Add and stir in: 1/2 tsp cinnamon 1/4 tsp nutmeg

Cover and keep it very warm. Warm in saucepan: 1 oz Brandy, cognac or dark rum

Sprinkle on fruit and cover for a minute. Uncover and quickly set alight!


Serve over vanilla ice cream.

Boozy Baked Apples and Flambé Bananas Serves 4

Ingredients

4 large cooking apples 4 large bananas

For the apple filling: 4oz / 100g mixed dried fruit 2oz / 50g chopped walnuts
1 tsp cinammon 2 tbsp brandy
1 tbsp soft light brown sugar

For the banana topping:

1½oz / 40g butter 1 Tbsp brown sugar
1 tsp cinnamon 4 dessertspoon rum
whipped cream to serve

Method

  1. Wash and core the apples. Score around the middle with a sharp knife to prevent bursting during cooking.

  2. Mix together or blend in a food processor the dried fruit, nuts, cinnamon and brandy.

  3. Stuff the mixture into the apples. Place the apples in an ovenproof dish, add ¼in of water and bake at 180°C/350°F/gas mark 4 for 40 minutes or until golden, soft and fluffy.

  4. Slice the bananas in half lengthwise.

  5. Melt the butter in a skillet or frying pan over a gentle heat. Add the sugar and cinnamon, stir well and add the bananas. Cook gently on either side for 3-5 minutes.

  6. Add the rum to the pan, allow to heat up for a few minutes then flambé briefly by lighting the rum with a match.

    Serve immediately with the baked apples and whipped cream.


Bon Appetit!