Weekly Weeder

Olin-Fox Farms Volume No. 11 Issue No. 21 October 28, 2009

www.olinfoxfarms.com Fall Season Week 4

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 Fourth Week of the Fall 2009 Program.

Next Week is an OFF Week.

The Fifth Week of the Fall Program is November 11-14.

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


This Week's News From The Farms

This week's harvest has been a long and wet one. But, it's also been a very bountiful one. The deluges for the last two nights have really gotten the Fall crops pumped up and producing well. Fall crops showing good progress for the coming weeks are: more salad mix, cabbage, Arugula, turnips, beets, broccoli, cauliflower, potatoes, and sweet potatoes, to name a few.

Please note: due to the rainy harvest conditions this week, you will need to take a bit more care in cleaning your leafy greens. Suggestions: wash thoroughly and either pat dry or use a salad spinner.

As we move into the remaining four deliveries of the Fall Program, many aspects for the 2010 programs are already underway. And, some of the distribution sites are starting to fill. Please keep in mind that all locations have a limited number of shares that they can accommodate.

The All Season Program is still available at all locations, but only until the 2010 Winter Program in January. Also, if you are thinking of joining the 2010 Spring or Summer Programs, we suggest you sign up as soon as you can because your location may be sold out by the start of that season. 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

Stayman Apples, York Apples, Black Spanish Radishes, Chinese Michihili Cabbage, Sugar Snap Peas,

Mustard Greens, Arugula, Salad Mix, Parsley

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


Recipes and Information

Michihili Cabbage


Michihili has a cylindrical, leafy head that is typically 16" long and 6" across. Light green leaves are very

tender and delicious, excellent for stir-fry and pickling. Michihili has a crisp and mild flavor which works

well both raw (in salads) and cooked. Some use the crisp green leaves as lettuce.

Alternate names include: celery cabbage, Chinese leaves, michihili Chinese cabbage, nappa cabbage

(not the Nappa cabbage we find in the grocery store). The Latin name is Brassica rapa var pekinensis.


Michihili Cabbage Salad

3 shredded or finely sliced carrots

½ head Michihili, shredded or sliced finely

1 bunch green onions, thinly sliced

1 Tbsp. Parsley

1 Package Ramen Noodles, Broken up and cooked.

2 Tbsp. Fresh lemon juice

1 Tbsp white (or rice) wine vinegar

1 Tbsp Sesame Oil

¼ Cup Toasted Sesame Seeds

1 Package Ramen Noodles, Broken up and cooked


In a large bowl, combine carrots, cabbage, green onion, and cooked Ramen noodles. Put aside

sesame seeds for garnish. Combine remaining ingredients in a blender (optional add Ramen

seasoning) to make a dressing. Toss the vegetables with the dressing and garnish with sesame

seeds.



Newsletter written by John and Alice Cooper.

Bon Appetit!