Weekly
Weeder
Olin-Fox
Farms Volume No. 11 Issue No. 21
October 14, 2009
www.olinfoxfarms.com
Fall Season Week 3
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 Third Week of the Fall 2009 Program.
Next
Week is an OFF Week.
The
Fourth Week of the Fall Program is October 28 - 31.
Schedules
can be found on our website, www.olinfoxfarms.com.
This
Week's News From The Farms
The
early October weather has been not only beautiful and comforting but
spectacular with many of the trees changing color. This is the time
of year when in a natural setting, it's nice to take a moment or two
and marvel at Mother Nature in her best. As the seasons change, so
does the produce with more leafy greens, winter squash, potatoes, and
more varieties of apples - soon to be followed by sweet potatoes,
broccoli, cauliflower and turnips, to name a few.
Between
harvesting current crops, planting the next and planning for future
crops, we have been working on the 2010 season. We are happy to say
that 2010 registration is now open! Yeah!
http://www.olinfoxfarms.com/Olin-FoxFarms2009CSARegistration.html
And,
this year, the Fruit Share is included with All Season or Summer
Program sign-up. Additional Fruit Shares are also available. Also,
we will be adding more varieties of produce and fruit. Watch the
website for updates.
Along
with the launching of the 2010 CSA Programs, we are also happy to
announce the long-awaited “Food for Thought” movie short
of culinary creations at Olin-Fox Farms can now be viewed on the
Olin- Fox Farms channel at YouTube. Www..YouTube.com/ High speed
Internet connection is reommended.
We
are also nearing completion of a ten year compilation of farm and
farm living photographs. We plan to release this compilation and
“Food for Thought” on DVD later this year.
We
appreciate your support of Community Supported Agriculture and look
forward to providing you with fresh, locally grown produce in 2010!
http://www.youtube.com/watch?v=5syQewNI7T0
In
Your Produce Basket This Week
Carnival
Acorn Squash, Potatoes, Apples, Green Beans, Kale, Rosemary
Please
see your location's Produce List for more Information.
Recipes
and Information
Rosemary
and Kale – a great side dish or try as bruchetta
(topped with goat cheese)
3
tbsp extra virgin olive oil
1 large onion, sliced
1
long stalk of fresh rosemary, cut into 2 or 3 pieces to fit
into pan
1 medium or hot fresh red chilli, deseeded and
thinly sliced
4 garlic cloves, sliced
½ lb. (8
oz.) curly kale, rinsed and cut into 1cm/½in thick
slices
salt and freshly ground black pepper
1.
Heat the olive oil in a deep, heavy-bottomed lidded pan
over medium heat. Add onion, turn down heat and saute'
gently until very tender.
2. Add rosemary, chilli and
garlic and saute' for one more minute.
3. Add the kale
and season with salt. Cover with a tight-fitting lid,
reduce the heat to the lowest setting and cook gently for
about 20 minutes. Stir once after five minutes, then again
ten minutes later.
4. Remove the rosemary stalks, then
taste and adjust the seasoning. Serve at once.
Roasted
Acorn Squash Slices
1
carnival acorn squash
1 tbsp fresh rosemary, finely
chopped
1 tbsp olive oil
salt and pepper to
taste
Preheat oven to 350 degrees. Place squash in
oven for about 15 minutes to soften skin. Remove from
oven, let cool a little. Cut squash in half, through stem
and blossom ends, and scoop out seeds. Then cut in 1"
slices. Mix rosemary and olive oil. Toss squash slices in
oil. Arrange on a baking sheet and cover loosely with
foil. Bake at 400F for 30 minutes. Uncover and bake
another 10 minutes, until fork tender. Sprinkle with salt
and pepper and serve.
Newsletter
written by John and Alice Cooper.
Bon
Appetit!