Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 21 September 3, 2008

www.olinfoxfarms.com Summer Season Week 12

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 Last (12th) 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 hard to believe that this is the final week of the 2008 Summer Program. We are pleased to have once again provided our members with top quality, locally grown produce and fruits.

It has been a good summer season for tomatoes, peppers and pears. 2007 was the 'year of the eggplant,' but that particular vegetable was in short supply this year. It will be interesting to see what Mother Nature provides for the summer of 2009.

As we complete the Summer Program, we are looking ahead to the Fall 2008 Program as well as 2009. The Fall Program starts in two weeks, Wednesday September 17 to Saturday September 20th.

If you have already signed up for the Fall Program, we sincerely thank you! If you have not already signed up, time is of the essence, especially for the Alexandria area, where there are only a few spots left in each location. Also, the earlier we know, the easier it is for us and our member farms to plan and plant for the fall.

Typical produce with Mother Nature's cooperation for the Fall Program includes apples, winter squash, lettuces, radishes, tatsoi, pac choi, cabbage, sweet potatoes, Arugula, pumpkins, kale, baby collards, garlic, broccoli, cauliflower, Napa cabbage, and herbs, to name a few.

Please note: There is no Fruit Share this week. We doubled up the Fruit Shares for two deliveries, as an 'insurance program,' to ensure that our members would receive their entire complement of fruit, so we ended up completing the Fruit Shares a week early. We thank all who participated in the Fruit Share program this Summer, and we'll resume the program next Summer.


We are thrilled that so many of you have intentions to sign up for 2009! Sign-ups on our website for 2009 should be available this coming weekend. Part of the delay is in providing to you, our CSA members, the ability to pay with a credit card, and we are finalizing that process this week.


We thank all of you for your support of Community Supported Agriculture. You have helped to make farming in this region viable.


In Your Produce Basket This Week

Tomatoes, Sweet Peppers, Green Beans, Sweet Corn, Green Bell Peppers, Yellow Squash


See your site's 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 Peppers

This is the week for sweet peppers! Green Bell, Bulls Horn, Cubanella, and Anaheim are all varieties to be found in this week's shares.


According to the About:Com:Nutrition website, (http://nutrition.about.com/od/fruitsandvegetables/p/greensweets.htm), 1 cup (92 grams) of sweet green peppers have the following nutritional qualities (extracted from the USDA National Nutrient Database):

Macronutrients: Water: 86.38 g; Calories: 18;Protein: 0.79 g;Carbohydrates: 4.27 g;Fiber: 1.6 g;Sugars: 2.21 g;Total Fat: 0.16 g;Saturated Fat: 0.053 g; Monounsaturated Fat: 0.007 g; Polyunsaturated Fat: 0.057 g;Cholesterol: 0 mg. Micronutrients: Calcium: 9 mg; Iron: 0.31 mg; Magnesium: 18 mg; Phosphorus: 18 mg;Potassium: 161 mg; Sodium: 3 mg; Zinc: 0.12 mg; Vitamin C: 74.0 mg; Thiamin: 0.052 mg; Riboflavin: 0.026 mg; Niacin: 0.442 mg; Pantothenic Acid: 0.091 mg; Vitamin B6: 0.206 mg; Vitamin B12: 0 mcg; Folate: 10 mcg; Vitamin A: 340 IU; Vitamin E: 0.34 mg; Vitamin K: 6.8 mcg; Phytonutrients: Phytosterols: 8 mg; beta Carotene: 191 mcg; beta Cryptoxanthin: 6 mcg; Lycopene: 0 mcg; Lutein and Zeaxanthin: 314 mcg.



Sweet Peppers and Pasta – easy and delicious

2 large garlic cloves, minced
2 Tbs. extra-virgin olive oil
3 large green bell peppers, cut into 2-inch-long julienne
5 other peppers, cut into 2-inch-long julienne

1/4 cup dry white wine
3/4 lb. penne

Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.

While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.


Braised Chicken with Green Peppers and Tomatoes

4 tablespoons (about) extra-virgin olive oil, divided
2 1/4 pounds skinless boneless chicken thighs (about 12)

1 large onion, minced
3 garlic cloves, minced
2 tablespoons minced fresh Italian parsley
2 green bell peppers, cut into 1-inch squares

2 other sweet peppers, cut into 1-inch squares
4 whole tomatoes, chopped

1 cup dry white wine


Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet).


Add onion, garlic, and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper.


Newsletter written by John Cooper and Alice Hershiser.


Bon Appetit!