Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 26 October 22, 2008

www.olinfoxfarms.com Fall 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.


This is the Fifth week of the Fall Program.

Next Week is the Sixth Week (Oct 29-Nov 1).

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


This Week's News From The Farms

The first frost of the season has arrived early this week at many of the farms. In some ways, the frost is helpful, and in some ways it's not. The pros are: less mosquitoes to be bothered with as well as less insect damage to the crops. Many cold weather crops are not bothered by a late frost such as kale, collards, cauliflower, broccoli, and spinach. Actually, some become sweeter after a frost or two.

Some of the cons are: A couple of frosts will bring all warm weather crops to the end of the growing cycle. But, then we have more time to focus on our cold weather crops as well as planning and preparing for next spring and summer. That's part of year-round growing. A few warm weather crops may still trickle in and will soon be replaced by more seasonable produce.

We hope you have been enjoying the bountiful harvest that Mother Nature has blessed us with this year and hope you plan on joining us for 2009. Keep in mind that if you are planning on joining us for the 2009 All Season program, the deadline for sign up is December 31, 2008. And, the All Season Program will not be available again until the 2010 Program.

Also, if you are planning to sign up for any of the 2009 programs in Northern Virginia, please be advised NOVA sells out early.

Next week, with Mother Nature's cooperation, we plan to include some green tomatoes that can be wrapped in newspaper for ripe tomatoes later, or fried green tomatoes, etc. We will include several recipes for green tomatoes.


Last but not least, don't forget, the Olin-Fox Farms Second Annual Garlic Roast is scheduled for Saturday November 8th from 2 to 5 pm. Camping is available for members and guests (reservations are required). Hotel rooms are available in the area.

In Your Produce Basket This Week

Baby Collards, Kale, Tatsoi, Sweet Potatoes, Acorn Squash, Rome Apples, Herb


See your produce 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/Information


Sweet Potatoes

Information from the “World's Healthiest Foods” website, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64

Sweet potatoes are incredibly healthy vegetables. An average roasted sweet potato with skin has significant amounts of Vitamins A and C, Manganese, Copper, Dietary Fiber, Vitamin B6, Potassium, and Iron. Vitamins A and C are antioxidants that help the body get rid of free radicals, which are chemicals that damage cells and cell membranes. Vitamin B6 could reduce the risk of heart attack and stroke, and surprisingly there is evidence that Vitamin A could help in the prevention of emphysema.


Sweet potatoes are among the oldest vegetables known to man, and they originated in Central America. In fact, 10,000 year old sweet potato relics have been found in Peruvian caves. Christopher Columbus brought the sweet potato to Europe after his 1492 New World voyage. By the 16th century, the sweet potato was known in much of the world, including the Philippines, Africa, India, Indonesia, Southern Asia, and the Southern United States. The orange-fleshed sweet potato became well-known throughout the United States in the mid-20th century.


Sweet potatoes should be stored in a cool, dry, dark place. Refrigeration is not recommended. Your sweet potatoes are being sent to you in a plastic bag, but it would be best to store them loosely in a paper or mesh bag, or some way so that air freely circulates.


Because of the drought-like conditions in the late summer this year, the sweet potatoes are for the most part on the small side. These small potatoes are moist and sweet, and roast quickly in the oven.


Roasted Sweet Potatoes with Herb Butter

6 small sweet potatoes
1 stick salted butter, softened

¼ tsp dried thyme

¼ tsp dried rosemary

¼ tsp dried parsely

Roast sweet potatoes at 425°F until soft, about 25 minutes. Blend the butter and herbs together. Split the potatoes in half lengthwise, then dot with butter mixture.


Quick Sweet Potato Idea for Dessert

Roast small sweet potatoes at 425°F until soft, about 25 minutes, then puree with bananas, maple syrup and cinnamon. Top with pecans or walnuts.


Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!