STANDARD REMINDER

Weekly Weeder

Olin-Fox Farms Volume No. 9 Issue No. 30 November 7, 2007

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 Week's News From The Farms

The Indian summer is over and cooler temperatures have set in here. More frequent flights of migrating geese are passing through and wildlife in general is more active, as they sense the onset of hunting season. We have already received reports of some patchy frost in some areas. We needed more rain and it came, demonstrating perfectly the veracity of "Ask, and you will receive what you need". The gentle rain on Monday morning helped as fall and winter planting continues. When the day turned sunny and mild after noon, Farmer John even managed to plant 900 pieces of garlic for next year. Of course, as we're warned you before, with the welcome rain come delays with set backs to the schedule for picking produce for assembling your shares. If anything, Mother Nature is still unpredictable and clearly in charge, when in comes to farming. We are at her mercy, literally. That said, we are working closely with all the farms to find ways to be more efficient, less wasteful, and more earth friendly while providing you with some of the freshest produce available. Good to know you all appreciate it. To your health!

As we are busy finishing up the 2007 Fall Program, we are getting very excited about the 2008 Programs. As we have mentioned, 2008 will be our 10th year operating a CSA. Many of you have been patiently awaiting the 2008 brochures and online registration. We are happy to announce that the information is now available on both our official website, www.olinfoxfarms.com, and for those of you who wish to pay by credit card, visit our listing at Local Harvest, http://www.localharvest.org/store/M3337. Hard copy of the brochure is also available by contacting us by email (info@olinfoxfarms.com) or by phone (804-453-4125).

Please note, we are receiving a very high volume of interest in our Programs in the Alexandria area and we expect to sell out early. Therefore, registration for Alexandria locations will be on a first-come, first-serve basis. Payment in full or first payment on a 6 or 3 month payment plan will reserve your spot in one of these locations. Once the Chowan and Central Avenue locations are filled, we will place people on a waiting list.

As mentioned in past newsletters, we are currently looking for people to help with hosting a distribution location in Alexandria, as well as delivery help from Stafford to Alexandria. For more information, contact us by email or phone.

In Your Produce Basket This Week

Butternut Squash, Radishes, Minuet (Napa) Cabbage, Cilantro, Tatsoi, Red Pac Choi

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

Note: To make cutting a Butternut Squash an easier task, place the whole squash in a pre-heated 350 degree oven for 15 minutes.

Herbed Butternut Squash-Apple Soup

Ingredients:

1 1/2 qt. of chicken stock 2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
1 lg. onion, finely chopped 2 med. shallots, finely chopped

1/2 c. half and half 1/2 tsp. Salt

1/4 tsp. finely ground pepper

2 med. green pippin, Granny Smith, or other tart apples, peeled, cored and cut into 2-inch pieces
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried

1- 1 ½ tsp. finely chopped fresh thyme or 1 tsp. dried leaf

Garnish:

1/2 c. sour cream Extra rosemary and thyme leaves

Method:

Heat chicken stock in 6-quart enamel or stainless steel casserole until simmering.

Add squash, apple, onion, shallots, and herbs. Simmer covered for 30 minutes or until all vegetables are soft and tender.

Puree in food processor fitted with steel blade or in blender.

Return to pan and add half and half. Add salt and pepper and simmer for 6 minutes. Taste for seasoning.

Ladle into soup bowls and garnish with spoonfuls of sour cream plus rosemary and thyme leaves.

Advanced Preparation: May be prepared up to 2 days ahead, through food processor step, and kept in refrigerator. Add half and half just before serving.

Tips:

To safely pierce the tough skin and cut open a Butternut Squash: Bake first in oven at 350 degrees for 15 minutes. Allow to cool before attempting to cut!

Best to start with 3 to 4 pounds of squash, allowing for some waste when peeled and seeded.

Use 2 quarts of chicken stock, to stretch the recipe for extra servings.

2 teaspoons of fresh thyme is too much!

Use Granny Smith apple, if possible.

FOR ANOTHER TASTE:

Before heating chicken stock, sauté 1 to 3 tablespoons of curry powder in 1 to 2 tablespoons vegetable oil. Be careful not to burn. Then heat the chicken stock.

Omit the half and half.

Sprinkle soup with chopped roasted peanuts.

Serves 4.

Gratin of Butternut Squash

Ingredients:

3 cups soft bread cubes 3/4 pound butternut squash
2 tablespoons olive oil – divided 1 leek -- julienned 2"
1 clove garlic – minced 2 teaspoons chopped fresh thyme
1 large egg -- lightly beaten 1 cup ricotta cheese
1/4 cup Parmesan cheese – grated 3 tablespoons chopped fresh parsley
3/4 teaspoon salt pepper -- to taste

Method:

Preheat oven to 350 F. Grease a 2 quart baking dish. Combine bread cubes with 1 cup hot water in a large bowl. Let stand for 3-5 minutes; drain off any excess water.

Peel and coarsely grate the squash. Heat 1 tablespoon of the oil in a large skillet over medium heat. Sauté the leek in the oil until soft, about 4 minutes. Stir in the garlic, thyme and squash. Cook , stirring occasionally, for 4 minutes. Remove from heat and let cool for 7-10 minutes.

Combine the squash, bread, egg, ricotta, Parmesan, parsley, salt and pepper. Spread mixture evenly in baking dish. Drizzle with remaining olive oil. Bake for 35 minutes or until golden around the edges. Serve warm. Serves 4.

Bon Appetit!