Weekly Weeder

Olin-Fox Farms Volume No. 11 Issue No. 10 May 13, 2009

www.olinfoxfarms.com Summer 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.


This is the First Week of the Summer 2009 Program.

Next Week is an OFF Week.

The Second Week of the Summer Program is May 27 – May 30.

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


This Week's News From The Farms

Welcome to the First Week of the Summer CSA Program! We are excited to provide for you this week a bountiful share, with Mother Nature's cooperation. The combination of rain, slightly warmer weather, and sunshine has jump-started many crops in this year which is about 3 weeks behind a typical weather schedule.

One bonus of this still-cool weather is that asparagus is thriving, and the shares this week have generous portions of this green vegetable. Lettuce, Swiss Chard, and Herbs are all thriving and growing, and the Strawberries in the Fruit Shares (for those who have Fruit Shares) are beautiful! Shares in the next few weeks, once again with Mother Nature's cooperation, should include sugar snap peas, pac choi, spinach, Arugula, and radishes.

A new exciting development at Olin-Fox Farms is that we have our first beehive! The bees have been with us for about 2 weeks, and our beekeeping mentor (CSA member Lynn) says they look happy and are keeping busy. We have Italian bees – yes, their ancestry goes back to Italy. A fairly docile honey bee, it is a good type for beginners. You can see John and Alice in action with the bees by searching for Olin-Fox Farms on You Tube (www.youtube.com).

Thank you for participating in the Olin-Fox Farms CSA Summer Program. And, as with many aspects of life, there is some responsibility. We and the coordinators of our pick up locations greatly appreciate and need you to pick up your share the day it is delivered. If you are unable to pick up your share, ask a friend, family member, or neighbor to pick it up for you. It is at the discretion of our coordinators as to any other pick up arrangements and you must arrange that with the coordinator.


In Your Produce Basket This Week

Oregano, Sage, Swiss Chard, Sweet Potatoes, Spring Onions, Lettuce, Asparagus, Free-Range Eggs


For Those With a Fruit Share: Strawberries


Recipes and Information

Sage

Information gathered from: http://www.herbalextractsplus.com/sage.cfm?gclid=CKW46qy7upoCFRIcawodRjvGcA


"Why should a man die whilst Sage grows in his garden,

if not because nothing can stand against death?"

- attributed to Hildegard of Bingen,12th century naturalist, philosopher, physician


Sage is native to the Mediterranean and was introduced to North American in the 17th century. In 1833, Russian botanist Alexander von Bunge (1803-1890) gave the plant its botanical genus, Salvia, which is from the Latin word salvere meaning to “save” or “to cure.” At the time, sage was reputed to cure a multitude of ills. The Romans gave sage its name and thought it to be the “herbal saviour” of mankind. They considered it a sacred herb and believed that its growth in one's garden would promote immortality. Traditional Chinese Medicine mentions the use of sage in 206 B.C. to increase physical strength, mental equanimity and alertness, and body heat. Native Americans historically have massaged sage on their gums and teeth, and have used it for healing skin sores.


Sage Sandwiches – lovely for tea time!

It is tradition in Virginia's Northern Neck that to eat a sage sandwich in May encourages longevity.

Remove crusts from two slices of white bread. Spread butter or mayonnaise on one slice of the bread, and top with sage leaves. Season with kosher or your favorite salt to taste. Top with other slice and cut into quarters.



Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!