
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!