Weekly
Weeder
Olin-Fox
Farms Volume No. 12 Issue No. 11
June 16, 2010
www.olinfoxfarms.com
Summer Season Week 3
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 Third Week of the Summer Program.
Next
week is an OFF week.
The
Fourth Week is June 30 - July 3.
Schedules
and Sign-Up can be found on our website, www.olinfoxfarms.com.
This
Week's News From The Farms
It's
a steamy Week 3 and it's not officially summer yet but thankfully
we've gotten some much-needed rain. We hope you are enjoying the
Summer Program thus far. In the coming weeks, we are looking forward
to Red Grape, Rutgers, Beefsteak, Brandywine, and Sungold Tomatoes as
well as sweet corn, cantaloupe, watermelons, eggplant, German
stiffneck garlic, and peaches, to name a few.
We
have really enjoyed the recipes many of you have shared with us and
we often use them in the newsletter. So, please feel free to send
them in.
So,
until next time, try to stay cool and enjoy!
Produce
List
Please
see your location's Produce List for more information.
Red
Norland Potatoes, Kohlrabi, Yellow Squash, White Patty Pan Squash,
Yellow
Patty Pan Squash, Zucchini, Slicing Cucumbers, Green Beans, Sweet
Bell Peppers,
Green
Onions, Lemon Basil, Cilantro, Free-Range Eggs
Fruit
Share: Blackberries
Recipes
and Information
Summer Squash
Salad – thanks to CSA member Kathie for this
inspiration, who says that this is a “light, refreshing
salad.”
1 cup grated yellow
squash
1 cup grated white
patty pan squash
1 cup grated yellow
patty pan squash
1 cup grated
zucchini
½ cup peeled
kohlrabi, sliced into matchsticks
½ cup
cucumber in your favorite shape
¼ cup minced
bell pepper
1 tablespoon minced
lemon basil
1 tablespoon olive
oil
2 tablespoons apple
cider vinegar
salt and pepper to
taste
Wash the veggies
well, grate or slice and mix in a large bowl. The squashes and
cucumber are young and tender and fresh enough so the peels do
not have to be removed. The kohlrabi will need to be peeled.
For the salad dressing, mix together the minced lemon basil,
olive oil, apple cider vinegar, and salt and pepper to taste.
Drizzle over the veggies, lightly toss and enjoy!
Newsletter
written by John and Alice Cooper.
Bon
Appetit!