Weekly
Weeder
Weekly
Weeder
Olin-Fox
Farms Volume No. 8 Issue No. 6 March 28, 2007
www.olinfoxfarms.com Spring Season Week 2
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.
Remaining Spring Program (with Mother Nature's cooperation) dates,
please mark your calendars:
March 28-31; April 3-7; April 11-14; April 18-21; May 2-5
Please note, April 25-28 will be an off-week so we can do planting
for the Summer Program.
This Week's News From The Farms
With the arrival of spring and somewhat warmer temperatures, planting is naturally the main activity for us and for the Family of Farms. Even as we all continue to start spring and summer seedlings indoors, the direct seeding of outdoor crops is underway and will continue well into late fall. Once any danger of frost here in growing zone 6/7 (in about mid-April), it will be time to start Phase 2 of the Spring/Summer planting season: transplanting thousands of seedlings out into the ground. There will also be some surprises for your shares this year, including more varieties and specialty crops plus some bouquets of flowers to brighten up your home or office.
In the coming weeks, be sure to check our website for updates to the Projected Harvest Schedule and Windows to the Farms features. By the end of the Spring Season, for your convenience we also aim to have a fully integrated registration form on the site. We hope you are enjoying your produce as much as we enjoy growing it for you.
Crop Report
Many of the over-wintering crops damaged by this year's erratic weather have been re-planted and will be ready for harvesting in the next several weeks. We have also added a few more specialty crops (including Redbor Kale, Microgreens with Peashoots, Cipolline Onions [also known as Gold Coin], Red Meat Radish and Asian cabbages). We hope that Asparagus, Radishes, more Salad Mixes, Boc Choi and Tatsoi will be ready in the coming weeks.
We are as eager as our members for these vernal garden goodies. But, Mother Nature’s momentum is just getting rolling and before long should start providing us with an abundance of garden varieties. We appreciate your understanding and patience. Rest assured, we are planning to add quite a number of these varieties, as well as others, to fulfill our commitment to making your CSA a bountiful, tasty and fun experience.
Weekly Weeder, March 28, 2007 Page 2
Hakuri Turnips (very sweet) with Greens, Purple Top White Globe Turnip with Greens, Free-Range Eggs, Sage, Garlic Greens, Braising/Salad Mix (Red Russian Kale, Spinach, Tatsoi, Tatsoi Flowers, Arugula, Lettuces, Swiss Chard), Shitake Mushrooms, Flower Bouquet
Recipes
Spring Salad
2 Tbsp. Garlic Greens
4 Small Shitake Mushrooms
Bag of Salad Mix from your share
1 Tbs. Olive Oil
Salt to Taste
Dressing
Olive Oil & Balsamic Vinegar
Rinse the salad mix in a colander and pat dry. Rinse the garlic greens and mince. Rinse the shitake mushrooms and slice into strips with a knife or kitchen scissors. Warm the olive oil in a pan and add the garlic greens and mushrooms and saute over medium heat until mushrooms are tender. Once the mushrooms are tender, add salt to taste. Place the salad mix in 2 bowls, and top with sauteed mushroom mix. Drizzle with olive oil and balsamic vinegar.
Sauteed Turnips
1 bunch Hakuri Turnips
1 bunch Purple Top White Globe Turnips
1 Tbsp. Sesame Oil
½ Tbsp. Soy or Tamai Sauce
Wash all turnips with their greens. Warm sesame oil in a skillet. Slice both types of turnips and put in skillet. Cut the greens off the stem (discard stem) into individual leaves and place on top of the sliced turnips. Saute until turnips are tender, about 20 minutes. Drizzle with soy/tamari sauce and serve.
Newsletter and Recipes by Ethan Brent, Official Newsletter Focalizer
Bon Appetit!