Weekly Weeder

Olin-Fox Farms Volume No. 9 Issue No. 31 November 14, 2007

www.olinfoxfarms.com Fall Season Week 9


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.


NOTICE

Next week November 22-24 is an OFF week for the Fall Program.

Pick-Ups and deliveries will resume November 28-December 1.


This Week's News From The Farms

Well, the holiday season is just about upon us, and we hope that each one of you has a very Happy Thanksgiving! Next week is an OFF week because of the Thanksgiving holiday, and the Fall Program will resume November 28 – December 1st.


The holiday season can involve traveling for many people. Combine that with all the other holiday-related activities, and it becomes hard to remember everything that needs to be done.


If you are unable to pick up your share, it is important that there is notification, so that produce does not degrade or in some cases become unusable. It is best to give at least 24 hours' notice if you are unable to pick up, or if you want to make some other arrangements. If you pick up at a distribution location, please contact your coordinator to make special arrangements. For farm pick ups, please contact us if your schedule changes.


As we are busy finishing up the 2007 Fall Program, we are looking forward to the 2008 Programs.  Next year is especially significant because 2008 will be our 10th year operating a CSA. 


2008 CSA information is available on our official website, www.olinfoxfarms.com. For those who wish to pay by credit card, visit our listing at Local Harvest, http://www.localharvest.org/store/M3337.  Hard copies of the brochure are available by contacting us by email (info@olinfoxfarms.com) or by phone (804-453-4125).


Please note, there is a very high volume of interest in our 2008 CSA Programs in the Alexandria area and new members are joining daily.  Registration for Alexandria locations are on a first-come, first-serve basis.  Payment in full or first payment on a 6 or 3 month payment plan reserves your spot in one of these locations. Once the Chowan and Central Avenue locations are filled, people will be placed on a waiting list.


Additional distribution location(s) are still needed in Alexandria, as well as delivery help from Stafford to Alexandria.  If you are interested in helping our CSA please, contact us by email or phone.


At this time of Thanksgiving, we thank each and every one of you, our CSA members for your participation and support. Over 20 years ago, the CSA movement started in Japan. Today, the CSA movement is going strong, providing you with fresh, locally grown produce, and ensuring that farming continues to be viable. We and our Fine Family of Farms thank you for realizing the importance of locally grown food, and for supporting the people who grow it.


In Your Produce Basket This Week

Kale, Tatsoi, Red Pac Choi, Green Tomatoes

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.


There are many different methods of ripening tomatoes:


  1. One excellent way of storing them for several months is to wrap them in newspaper and store them in a cool, dark place such as a basement. People have been known to have ripe tomatoes on Christmas by storing them with this method.

  2. Place in a sunny window, turning daily until the tomato is ripe.

  3. Place in a paper bag and check daily.

  4. Place in paper bag with a ripening banana or an apple and check daily.


Recipes

Sautéed Greens

1 bunch collard or turnip greens 1 bunch kale

3 tablespoons olive oil 6 cloves garlic, minced

1/2 teaspoon salt 1/2 teaspoon freshly ground pepper

4 teaspoons fresh lemon juice

a few dashes hot pepper sauce, optional

 

Rinse all greens well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. You should have about 8 packed cups.

 

In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.

Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired
Serves 4.

 

Maple Collard Greens

1 bunch collard greens chopped 1 small onion chopped

1 tablespoon real maple syrup 1 teaspoon barbecue sauce

2 tablespoons butter margarine or oil salt & pepper

 

Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking, wash collards thoroughly, leaving them damp. After about 5 minutes when onions are lightly browned, add collards and cover pan with a lid. Cook for another 5 minutes, then add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender. 


Serves 2-4.


Sur' Nuff Southern Mixed Greens

1 ham hock 1 cup water

1 ½  pound mixed greens 1 ½  cups beef broth

1 teaspoon cider vinegar ½ teaspoon granulated sugar

¼  teaspoon coarsely ground black pepper ¼  teaspoon crushed red pepper, or to taste


In a large kettle or Dutch oven, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.


Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure a few times. Cut out the thickest part of stems and coarsely chop the greens.

Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.


Stir in the beef broth, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover partially. Cook, stirring occasionally, until the greens are tender, about 1 hour.

Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread. 


Serves 3.


Season for Giving Thanks by the Editor


Flights of migrating geese flying low overhead, more skittish deer foraging close to the woods at dusk, the end of oppressive heat and humidity, the undeniable nip in the air, more frequent rainfall, the blaze of colorful leaves on bushes and trees, the excited yapping of a pack of hunting hounds in the distance, switching from shorts and sandals to long pants, flannel shirts and work boots … all signs that autumn is actually here, as we enter a time for quiet reflection.

 

As Thanksgiving approaches, I am taking a few moments to acknowledge just a few of the things I am grateful for in my own life.

 

Every day, I appreciate the privilege of waking up in a clean, dry, safe, peaceful home, with plenty of food and clothing and more comforts than I need.  I love my chosen solitude as well as those times when I welcome company.  I am thankful that I am able to support myself financially and that I can come and go as and when I wish, free as my resources allow to travel the world and visit my many close friends who have become my family-by-choice.  I could go on and on, but you catch my drift. 

 

Here's hoping each of you have plenty to be thankful for, too.  On behalf of each and every one of us involved in bringing you a weekly share of wholesome produce, I wish all our members and their families a happy Thanksgiving. 


Bon Appetit!