Weekly Weeder

Olin-Fox Farms Volume No. 11 Issue No. 14 July 9, 2009

www.olinfoxfarms.com Summer 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 Summer 2009 Program.

Next Week is an OFF Week.

The Sixth Week of the Summer Program is July 22-25.

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


This Week's News From The Farms

This week's newsletter will be brief as we are now entering the busiest time of the year. It has been another bountiful harvest this week, with more traditional summer veggies showing up like some really great sweet corn, and the start of the flood of tomatoes, soon to be followed by melons, peppers, eggplant, figs, and more!

Again, this week your share will be very heavy, so take extra care when handling.


In Your Produce Basket This Week

Yukon Gold Potatoes, Turnips, German Stiffneck Garlic, Green Beans, Tomatoes, Parsley,

White Sweet Corn, Summer Squash, Cucumbers, Free-Range Eggs

Please see the Produce List for your location for more details.


For Those With a Fruit Share: Blackberries


Recipes and Information

It's not too hard to figure out what to do with many of the veggies in this week's share. The appearance of the summer veggies are a much-looked-forward-to event! The corn is so sweet that John ate a piece raw.


Below is a tasty recipe, if you've got some time to make a special dish.


Grilled Corn and Tomato Tabbouleh

  • 1/2 cup water

  • 1/4 cup bulgur

  • 2 Tbsp. minced onion

  • 1/2 teaspoons ground cumin

  • 1/2 teaspoon salt

  • 1 medium vine-ripened tomato

  • 1/2 cup packed fresh flat-leafed parsley leaves

  • 1/2 cup packed fresh mint leaves

  • 1 large garlic clove

  • 2 ears fresh corn

  • 1 tablespoon fresh lemon juice

  • 2 tsp. extra-virgin olive oil

Prepare grill.


In a small saucepan bring water to a boil and remove pan from heat. Stir in bulgur and soak 1 hour.


While bulgur is soaking, in a bowl stir together onion, cumin, and salt and let stand 1 hour.


Mince tomato, parsley, mint, and garlic.


Shuck corn and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes. When corn is cool enough to handle, cut kernels from cobs and add to onion mixture.


Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to corn mixture with tomato, parsley, mint, and garlic. In a small bowl whisk together lemon juice, oil, and salt and pepper to taste and drizzle over tabbouleh. Toss tabbouleh well.


Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!