Weekly Weeder

Olin-Fox Farms Volume No. 10 Issue No. 6 March 19, 2008

www.olinfoxfarms.com Spring Season Week 1

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.


REMINDER: This is the first week of the Spring Program.

Week 2 is March 26th – 29th.

Please note that April 2 – 5 is an Off Week.

We have attached a PDF file of the Spring Program –

post it on your refrigerator or other convenient spot.

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


This Week's News From The Farms

Welcome to Week 1 of our 2008 CSA Spring Produce Program!

We are really excited about the Spring, Summer, and Fall Programs, as we are celebrating our 10th year of operating a CSA. There is much to get excited about this year, with more fruit and produce varieties. Our new more user-friendly website is currently under construction and more events are being planned for this year including our second Annual Garlic Roast in September (date TBA).

So, we would like to take this moment to thank all you, our members, who have been so supportive now and over the past years. We would also like to thank the Washington Post, Freelance Star, Rappahannock Record, Northumberland Buyer's Guide, and most recently BaySplash Magazine for being so kind as to do some very nice stories about us.

To view BaySplash Magazine online or to order a subscription, please visit their website at: www.baysplash.com.

We are kicking off this season with some nice treats such as spinach, broccoli, and green onions, to name a few. In the coming weeks, look forward to Salad Mixes, radishes, and of course asparagus!

Information for new members: please pick up your produce on the day and time you have selected, as many locations are not set up or required to keep your produce overnight. We cannot ensure the quality of your share if left overnight, so if you cannot pick up, please contact your distribution point or coordinator. Thank you.

Produce tip: We try our best to provide you with the freshest, highest quality produce available. Sometimes at first glance, your produce may not look that beautiful due to a recent rain or mud splashes. But, after a good rinse of water, it's ready for center stage. Please note: we like a good presentation of the produce you receive, but we know it is more important that your share is as fresh as possible, and pre-washing prior to delivery can cause premature decomposition, which means a shorter shelf life.


In Your Produce Basket This Week

Free-Range Eggs, Spinach, Green Onions, Broccoli, Rosemary


See your site's distribution 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

BROCCOLI EGG CASSEROLE

12 eggs
3/4 c. milk
2 c. chopped broccoli
2 c. cubed ham
1 c. American cheese
1/2 c. Velveeta cheese

1 Tbs. Rosemary, finely chopped


Mix all together and place in 350 degree oven in greased cake pan. Bake 1 hour or until done.


Sauteed Asian Broccoli and Spinach


A trio of vegetables is flavored Asian-style, with sesame, garlic, soy sauce and hot pepper. The mix makes a super-healthy year-round side dish that's nice with beef, pork or lamb.

  • 1 tablespoon sesame seeds

  • 1 teaspoon canola oil

  • 2 cups broccoli, cut into 1-inch florets, stems peeled and cut into 2" x 1/4" strips

  • 1 red bell pepper, cut into thin strips

  • 1 garlic clove, pushed through a press

  • 1 bag washed spinach

  • 1 small hot red chile or jalapeño pepper, seeded, finely chopped

  • 1 tablespoon soy sauce

  • 2 teaspoons sesame oil

    Toast sesame seeds in a large skillet over medium heat, stirring until golden brown and fragrant. Transfer to a small bowl. Heat oil over medium heat in same skillet until hot. Add broccoli and red pepper; cook until broccoli is crisp-tender, about 5 minutes. Add garlic, spinach, jalapeño, soy sauce, and sesame oil; mix well. Cover and cook until spinach is wilted, about 2 minutes. Sprinkle with toasted sesame seeds.



Newsletter written by John Cooper and Alice Hershiser.


Bon Appetit!