Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 19 August 13, 2008

www.olinfoxfarms.com Summer Season Week 10

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 10th week of the Summer Program,

and Week 11 of the Fruit Share Program.

August 20 - 23 is an OFF Week.

The next scheduled share is August 27 – 30.

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


This Week's News From The Farms

This week we will be adding another 25% of produce to your share to finalize the make-up week from May. This additional produce will also be nice to have during the OFF week next week.

The outlook for harvesting the week of August 27 looks promising for tomatoes, peppers, eggplant, beans, figs, pears, and more corn if Mother Nature will bless us with more rain. Also, much of the tree fruit is being harvested and will be added to your shares in the coming weeks with Mother Nature's cooperation.

We know many of you are getting excited about the upcoming 2009 programs, as we are too. This will be our fourth year growing year-round as we and our Family of Fine Farms finish our Fall seed orders and soil preparation we are getting close to releasing the 2009 information and registration.

Also, please note, as this is our busiest time of year, it may take a few days to answer all the emails we are receiving, so please be patient. Thank you!

The Second Annual Olin-Fox Farms Garlic Roast is scheduled for Saturday, November 8th from 2 to 7 pm, followed by a bonfire and drum circle. The Garlic Roast will include a Pot Luck dinner, live music performed by some of the Northern Neck's finest musicians, self-guided tours of the farm, nature trails to walk, and of course our wonderful roasted German stiffneck garlic. So, mark your calendars, more details will follow in the coming weeks. Members and their families are invited, as well as up to four guests.

CSA payments are now possible through PayPal, which makes it possible to pay with a credit card.

Go to the PayPal website (https://www.paypal.com) and send your payment to our email address, info@olinfoxfarms.com.

We are also in the process of setting up a merchant account to accept credit cards through our website.


In Your Produce Basket This Week

Tomatoes, String Beans, Sugar Pears, Potatoes, Sweet Peppers,

Black-Eyed Peas (shelled for your convenience), Beets, Rosemary


See your site's produce list for more details.


For Those With Fruit Shares Week 11: See your produce list.


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.


Recipes/Information


Black-Eyed Peas

½ cup of Black-Eyed Peas has the following nutritional qualities, according to the USDA National Nutrient Database: Calories: 286 g; Protein: 19.91 g; Carbohydrates: 49.80 g; Fiber: 8.9 g; Total Fat: 1.73 g; Saturated Fat: 0.453 g; Monounsaturated Fat: 0.144 g; Polyunsaturated Fat: 0.741 g

Cholesterol: 0 mg;

Micronutrients: Calcium: 71 mg; Iron: 8.31 mg; Magnesium: 278 mg; Phosphorus: 366 mg;

Potassium: 1148 mg; Sodium: 48 mg; Zinc: 5.10 mg; Vitamin C: 1.3 mg; Thiamin: 0.568 mg;

Riboflavin: 0.142 mg; Niacin: 2.334 mg; Pantothenic Acid: 1.262 mg; Vitamin B6: 0.301 mg;

Vitamin B12: 0 mcg; Folate: 534 mcg; Vitamin A: 28 IU


Fresh Black-eyed peas are a special treat this week in our CSA shares.


CSA member helper Patsy loves to boil fresh black-eyed peas with a little bacon grease until tender, not very long because they are very fresh.


Hoppin' John - A traditional Southern dish

  • 1/2 pound fresh black-eyed peas

  • 1 small smoked ham hock or meaty ham bone

  • 1 medium onion, halved

  • 1 large clove garlic, halved

  • 1 bay leaf

  • 1/2 cup long-grain white rice

  • 1 large tomato, chopped

  • 2 sweet peppers, chopped

  • 1 rib celery, chopped

  • 1 jalapeno or serrano pepper, minced

  • 1 teaspoons Cajun or Creole seasoning

  • 1/4 teaspoon dried thyme leaves

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 2 green onions, sliced

In a medium-sized pot, combine ham bone or ham hocks, and 3 cups water. Add 1/2 of the onion to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently, 2 hours. Add the black-eyed peas and simmer for another 20 minutes. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.


Add 1 1/4 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.


Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, sweet peppers, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.



Tomato, Black-Eyed Pea and Sweet Pepper Stew

4 Tablespoons olive oil
1 1/2 cups chopped sweet peppers
1/2 onion, chopped
2 teaspoons ancho chili powder or other chili powder
2 large tomatoes, chopped
1 package fresh black-eyed peas
1 1/4 cups canned vegetable broth

3/4 cups shredded Mexican four-cheese mix


Heat oil in heavy large pot over medium-high heat. Add bell peppers and onion; sauté until soft, about 5 minutes. Stir in chili powder; sauté 1 minute. Stir in tomatoes with juices, black-eyed peas, and broth. Bring to simmer. Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Divide stew among 3 bowls. Top each with 1/4 cup cheese and serve.


Newsletter written by John Cooper and Alice Hershiser.


Bon Appetit!