Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 8 April 16, 2008

www.olinfoxfarms.com Spring 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.

REMINDER: This is Week 4 of the Spring Program.

Please note that April 23 – 26 is an Off Week.

Week 5 is April 30 – May 3.

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

This Week's News From The Farms

Welcome to Week 4 of the Spring Program!

Many leafy greens are being harvested at this time, soon to be followed by some early squash and asparagus. With Mother Nature's cooperation, sugar snap peas, as well as more salad mixes, and Arugula, will be a few of the crops coming along.

Because the majority of Spring crops are leafy greens, we spend many hours preparing and packing your shares. This is also prime planting time. Therefore, the Weekly Weeder is in an abbreviated form this week.

In Your Produce Basket This Week

Spring Onions, Spinach, Curly Kale, Turnip Greens, Spearmint

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.

Recipe

Easy Quiche

1 Pre-Baked Pie Crust

2 Tablespoons Olive Oil

1 Tablespoon Butter

1 Spring Onion

1 Cup Spinach

1 ½ cups Shredded Cheese, such as Tomato-Basil Mozarella

3 Eggs, well beaten

1 ½ cups Milk

1 ½ cups Sour Cream

Salt & Pepper to Taste

Preheat oven to 425 degrees Fahrenheit. Prick the bottom of the pie shell, and cook for 5 minutes. Meanwhile, melt 1 Tbs olive oil and the butter in a skillet, and add chopped spring onion (white & green parts), and saute for about 5 minutes. Remove onion, add the second tablespoon of olive oil to the skillet, and saute the spinach.

Once the pie shell is pre-baked, fold foil around the edges of the crust to prevent burning. Cover the bottom of the pie shell with the sauteed spring onion. Spread the shredded cheese over the onion, and spread the spinach over the cheese. Mix together the beaten eggs, milk, sour cream, salt, and pepper, and pour this mixture into the pie shell.

Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and bake for about 20 minutes more. The center should be firm and a knife will come out clean.

Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!