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.

We hope you enjoyed the first week of the Fall Program. September weather is finally here after the blistering heat of the summer.

Each season starts off as a bit of a mystery. “What will the weather be like, hot, cold, or in between?” “Will we get significant rainfall?” “How will the crops grow?”

Well, we as farmers put our faith in Mother Nature, a lot of hard work, and we keep a positive attitude.

This season has also brought many changes in many of our lives, some good and some sad, but this is life. We all learn to accept and understand these times so as we may get on with living life as it's meant to be.

In other news, the Locusville Music Festival was a real fun time for all who attended. The weather could not have been better. The music flowed over the crowd of approximately 125 people. Musicians and storytellers included; our own Alice Hershiser on concertina, penny whistle and vocals; Miles Coursin from Locusville Plantation on harmonica and vocals; and CSA member Mary Small with her 2000 year-old tale of the White Butterfly and the Dumpling Story, accompanied by George the clarinetist from France.

The OFF First Annual Garlic Roast on Saturday October 13^th will be held from 1 to 5 pm. This will be a closed event, for members. Members will be allowed to invite guests. To cover costs, we will be asking for a contribution of $5 per carload. Please notify us by email (info@olinfoxfarms.com), or phone (804-453-4125) if you plan to attend and how many guests you may be including. This will help us in planning.

This season has started off with some late summer veggies. The tomatoes are still coming in, just not as many as in the summer of course. Some of the normal fall crops are starting to be harvested like the Arugula and some baby greens, and we should be into salad mixes, head lettuces, and radishes before long.

Preparing beds and planting continues, and this year, back by popular demand, we will be adding our custom blend of Redbor (seed originates from Holland) and Curly Kale mix to your shares. It's a beautiful contrast of bright purple and green, and is high in vitamins. And, its taste and texture is wonderful by itself or in a dish.

Stay tuned, we have many more goodies in store to tantalize your taste buds and to please your palate.

Braising Mix, Golden Delicious Apples, Red Delicious Apples, Tomatoes, Butternut Squash,

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.

Braising Mix (also known as Stir Fry Mix): this mix of baby greens can be added to salad or braised. It can also be included in sandwiches. Braising is a quick way to "boil" your greens without overcooking them. Wilt the chopped greens in a large skillet with a little butter or oil. Add water or seasoned stock just to cover, and cook, covered, over low heat for 3 to 4 minutes, until the greens are tender but still slightly crisp. The more flavorful the stock, the more flavorful the greens will be.

Quick Braising Mix Pasta Dinner

5 cloves garlic, chopped
Olive oil
braising mix
red wine vinegar
cooked pasta

Sauté five cloves of garlic in olive oil until they soften; turn the heat to high and toss in the braising mix until it wilts. Sprinkle with red wine vinegar and stir until it disappears. Serve over pasta. To vary, add a handful of pine nuts and raisins or 2 tsp. honey, 1 Tbspn. Dijon mustard and some chopped walnuts or pecans. Mighty tasty!

Pea Shoots: How to use them

1. In stir-fry: In oil with minced garlic, stir-fry bite-size pieces just until wilted. If pea shoots don't wilt readily, add a few tablespoons of water. Add salt to taste.

2. In salad: Toss some leaves with chopped butter lettuce and thinly sliced red onion. Dress with toasted sesame oil and seasoned rice vinegar. Add salt and pepper to taste.

3. In pasta: Sauté bite-size pieces in olive oil with minced garlic until leaves wilt. Stir in hot cooked angel hair pasta and blanched peas. Add a little of the pasta water to moisten. Toss with grated Parmesan, salt, and pepper to taste.

4. In soup: Cook a little chopped ham and a generous quantity of peas in chicken broth. When peas are tender, stir in bite-size pieces of pea shoots; cook just until wilted.

Written by Ethan Brent, Official Newsletter Focalizer.

Bon Appetit!