Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 4 February 20, 2008

www.olinfoxfarms.com Winter 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: The Winter Program runs every other week.

The last pick-ups for the Winter Program are

Wednesday March 5th through Saturday, March 8th.


This Week's News From The Farms

Thanks to Mother Nature's cooperation, this week's share will include a nice salad mix with Arugula added, as well as some nice braising greens. Much spring preparation and planting continues at the farms with the off and on again weather conditions.

In other news, plans are underway to increase the Shiitake mushroom production at Olin-Fox Farms and at Holly Hill Organic Farm, for harvesting late in 2008 and early in 2009. Some other new crops planned for 2008 are celery, redbor/curly kale blends, more colored sweet peppers, more varieties or beans and cucumbers, as well as snacking tomatoes, to name a few.

Due to the recent Washington Post CSA listing, the Alexandria locations are just about at full capacity. So, we will be adding a second location near Central Avenue, as planned.

In Web News, we will be changing web hosts very soon to better serve you with more features and a more user-friendly interface.

Until next delivery, enjoy!



In Your Produce Basket This Week

Turnips, Cilantro, Free-Range Eggs, Broccoli, Salad Mix, Braising Greens


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.


Recipes


Easy Braising Mix Pasta Dinner

3 Cloves Chopped Garlic

1 Tablespoon Olive oil
1 Bag Braising Mix
2 Teaspoons Red Wine Vinegar
4 Cups Cooked Pasta


Sauté three 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.


For variety, add a handful of pinenuts and raisins; or 2 tsp. honey and 1 T Dijon mustard and some

chopped walnuts or pecans.


Braising Mix Ideas


  1. Toss chopped greens into soup or a frittata,

  2. Serve braising mix sauteed with pancetta, pine nuts, and golden raisins and heaped atop

    crusty toasted or grilled bread rubbed with garlic.

  3. Steam the braising mix and toss with a squeeze of fresh lemon juice, olive oil and minced, sauteed

    ginger. Use as a stir-fry over rice or pasta.

  4. Wash and spin dry greens, chop coarsely. Slice up ½ onion and sauté it in olive oil until soft, turn

    heat down and stir in greens and 'sweat/wilt' them in their own moisture (they should still be bright

    green). Sprinkle with a little salt and champagne vinegar and serve as a side dish. Don't add vinegar

    until just before serving or greens lose their color.

  5. Cook 4 slices bacon until crispy, saute ½ cup onion or leek in a tablespoon of the bacon

    grease, then add the greens and cook until they're wilted, then toss with pasta and freshly grated Parmesan cheese.





Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!