Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 20 August 27, 2008

www.olinfoxfarms.com Summer Season Week 11

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 11th week of the Summer Program,

and the last week (Week 12) of the Fruit Share Program.

September 3-6 is the last week (12^th Week) of the Summer Program.

The Fall Program commences September 17-20.

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

This Week's News From The Farms

It's the 2^nd to last week of the Summer Program! And, Mother Nature's been right on cue with a bountiful tree fruit harvest that should last well into the Fall Program. This week has a variety of pears including Asian Pears. Also, figs are included in this week's share to be followed by a number of varieties of apples in the coming weeks.

In addition to the tree fruit, with Mother Nature's cooperation, we hope to finish up the Summer Season next week with some bi-colored corn, also known as bread and butter corn, as well as tomatoes, beans, potatoes, and squash to name a few.

This is the last week of Fruit Shares. Please see you Produce List for this week's fruit.

In Your Produce Basket This Week

Tomatoes, Asian Pears, Pear Mix, Sweet Peppers, Basil, Figs

See your site's produce list for more details.

For Those With Fruit Shares Last Week (Week 12): 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

Figs

Black Mission figs are in the shares this week. They are especially prized by chefs because they are large with a delicious taste and lovely color. Prosciutto and figs are a special delicacy, and this special treat has been featured in local restaurants when in season.

Fresh figs generally are a special treat. Because they are highly perishable, it is very difficult for grocery stores to carry them. But, we are fortunate – with parts of the Northern Neck in growing zone 7 or close to 8, it enables fig bushes to grow and prosper.

Figs are a source of fiber, calcium, and iron.

This year's drought-like conditions from mid to late summer have caused a major slow-down on some fig varieties in our region, such as the Brown Turkey. However, the Black Mission figs are fairly prolific this year, although a little smaller than usual.

We have found a Balsamic Vinegar reduction (or glaze) at Kelsick Gardens in Kilmarnock that is delicious on many fruits including figs. We slice the fig in half, dab some Balsamic Vinegar reduction in the center, and wrap with Prosciutto. Marvelous!

Pears

Pears are one of the most contaminated foods to be found in your grocery store's produce section (http://www.drgreene.com/21_1935.html), which makes this week's pear collection especially valued for their pesticide-free condition. Asian pears are a natural crispy treat, also good incidentally paired with the balsamic reduction mentioned above. Asian pears stay crispy and are juicy, too!

The other pear varieties in this week's share would do well for a few days in a brown paper bag in order to help them ripen and soften and get juicy. Pears are actually one of the few fruits that must be picked before being fully ripe. We like to call this week's pear selection the “Harry and David Pears of Reedville.”

Bon Appetit!