Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 9 April 30, 2008

www.olinfoxfarms.com Spring 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.

REMINDER: This is Week 5 of the Spring Program.

Week 6 is May 7 – 10, the last week of the Spring Program.

The Summer Program commences May 21 – 24.

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

This Week's News From The Farms

You know what they say about April showers – well, we are very grateful for all the rain that April has brought to our Fine Family of Farms. However, with rain comes wet conditions and some of the produce may have soil clinging to it. The produce actually has a much longer shelf life if it is not washed, so some items may need extra attention. However, your worthwhile efforts will provide you with a top quality, fresh product.

Your radishes this week are coming to you with soil from the field. If we had washed them off, they would not keep their freshness as long. Radish greens are a special treat in your CSA share. They can be used in salads, or treated as other greens – lightly sauteed in olive oil, or steamed.

From CSA member Rochella:

“The Lettuce Lady in Houston Texas, suggests dunking your lettuce, arugula, spinach and kale in a large bowl of water with ice cubes. Leave for a few minutes, remove and spin dry, place in a baggie and refrigerate. The greens last up to three weeks!  Ideally she would dunk the greens immediately after picking. However this process works for me with our produce. Enjoy.”

In Your Produce Basket This Week

Radishes, Spinach, Salad Mix, Asparagus, Arugula, 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

Quick 'n Yummy Couscous (or Quinoa)

8.8 oz Bag Israeli Couscous

1 lb. Asparagus

1 cup onion (green onions work fine)

2 Tbs. Olive Oil

2 Tsp. Curry Powder

2 Tbs. Prosciutto (leave this out for vegetarian dish)

1/8 Tsp. Cayenne Pepper or to taste

Salt & Pepper to taste

2 cups boiling water

¼ cup shredded Parmesan Cheese

Clean Asparagus and onion and chop into ½ to 1 inch pieces.

Boil 2 cups water.

Put olive oil in skillet and preheat to medium-high temperature.

Once the pan is hot (oil not yet smoking, though), add the onion, asparagus, couscous, curry powder, and Cayenne pepper.

Once everything in the skillet is slightly browned, add the boiling water.

Simmer for 8 minutes, stirring occasionally.

Mix in the Parmesan Cheese, and add salt and pepper to taste.

** Note: We love the large Israeli pearled couscous. It is whiter than the typical small grain yellow-colored couscous, and has the texture of barley. However, regular couscous can be used, or try the new fun grain, Quinoa! Members located near our farm can find Israeli couscous and Quinoa at Kelsick Gardens in Kilmarnock. UnWined in Alexandria carries Quinoa (not sure about the couscous). ***

Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!