Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 5 March 5, 2008

www.olinfoxfarms.com Winter 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 the last week of the Winter Program.

The Spring Program starts March 19^th - 21^st.

This Week's News From The Farms

We hope you the enjoyed the 2008 CSA Program. For those of you who have not signed up for the All Season Program, we hope you will join us for one of the upcoming Spring, Summer or Fall Programs.

Sorry for the delay in this week's Weekly Weeder. We are in the process of changing web hosts and software, to better serve you. We realize this is right in the middle of 2008 Spring, Summer and Fall registration. We hope to be switched over sometime this weekend, so stay tuned.

Please note: the 2008 All Season Program is closed for registration, and will be offered in the fall for 2009. Spring, Summer Fall Programs as well as Summer Fruit Shares are still available, but due to rising fossil fuel costs, we will have to raise our current pricing for new memberships next week.

The start of the Spring Program is Wednesday, March 19^th through Saturday, March 22^nd. The Family of Fine Farms have been busy with preparations for our most popular two seasons that are expected to sell out early.

The projected harvest for the Spring Program is looking favorable, with Mother Nature's cooperation, for crops such as Arugula, Asparagus, Spring Salad Mixes, Spring Onions, Specialty Kale Blends, Radishes, Beets, Turnips, Bok Choi, Tatsoi, Garlic Greens, Spinach, and Herbs, to name a few.

The Free-Range Eggs should be included in every other delivery up until the really hot weather this summer, when the chickens slow down their egg production. Then, it's normally included in the shares approximately every three weeks.

In other news, we are happy to announce the official distribution point in Tappahannock is the Essex Inn, located at 203 Duke Street (not to be confused with Duke St., Alexandria). And, to accommodate additional members for the Alexandria area, is Unwined (Gourmet, Wine, & Cigars), located at the Bradlee Shopping Center, 3690-J King Street.

Once again, thank you for your participation in the Winter Program, and your support and belief in Community Supported Agriculture!

In Your Produce Basket This Week

Turnips, Baby Collard Greens, Kale, Free-Range Eggs, Broccoli, Cilantro, Green Onions

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

SAUTEED COLLARDS WITH ANCHOVIES

Unlike southern-style slow-cooked collards, this blanched and quickly sautéed version has a bit of chew (which implies that not all of the vitamins and enzymes have been destroyed).

Ingredients
1 bag baby collard greens, stems and any large center ribs discarded
1 tablespoon olive oil
1 teaspoons finely chopped garlic
2 flat anchovy fillets (to taste), drained, rinsed, and patted dry
Dash black pepper

Method

Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.

Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.

Makes 4 servings.

HEALTHY EPICUREAN COLLARD GREENS

This recipe can easily be multiplied by 2, 3 or 4. Leftovers are fair.

Ingredients

Method

Heat the grapeseed oil in a large skillet over medium heat.

Add the white onion and cook slowly for about 20 minutes until the onions are translucent. Stir frequently.

While the onions are cooking, wash the collards well and slice into 2 inch squares.

Add the collard greens to the pan with the onions and toss. As they begin to wilt, add the pure maple syrup, salt and butter.

Cook until the collards are hot and wilted, but not to the point that they begin to lose their bright green color.

Servings = 4 | Serving size = about 1/2 cup greens

KALE IDEAS

I thought I would share with you a recipe for kale. In a bowl place washed kale, drizzle safflower/canola oil, and sprinkle with soy sauce. Turn the marinade occasionally. Place in refrigerator for 12 hours or more. Eat! Enjoy! Rochella, CSA Member

Some Savvy CSA Members juice their kale.

Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!