Weekly Weeder

Olin-Fox Farms Volume No. 9 Issue No. 28 October 24, 2007

www.olinfoxfarms.com Fall Season Week 6

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

Last Saturday's hot weather turned blessedly cooler just in time for our very first Annual Garlic Roast.  A congenial crowd of around 35 mostly CSA members enjoyed live music performed by local musicians, including our own multi-talented Alice Hershiser playing an Irish tin whistle accompanied by Bill Duvall on guitar.  Other musicians included Alan Sobel and his friend, George, the clarinet player from France and  CSA members George & Pat Bilenki.  Plus, we had the wonderful stories from CSA member Mary Small.

Besides the roasted garlic, we feasted on steamed Chesapeake Bay blue crabs, roasted oysters, steamed shrimp, Canning Farm's natural beef, wonderful Asian and seaweed salads, assorted meats and cheeses, bean salads, to name a few of the healthy delicacies.  Then Ethan turned up with a selection of fresh fudge, a dessert that vanished quickly. 

As the cool October sunset arrived, the bonfire was lit next to the pond and the drum circle got underway as people perched in a semicircle of straw bales benches.  Rhythms suggested melodies, which quickly led to singing that continued well into the night.  Farmer John explained where bamboo got its name as Ethan tossed a tinder-dry heap of bamboo canes and leaves onto the roaring bonfire, creating a cacophonous crackling that made John's tale sound highly convincing.  Everyone in attendance agreed it was a thoroughly enjoyable day.  If you missed this harvest time celebration, don't worry; we are adding some really nice roasting garlic in your share this week, so you can conjure up your own festival of flavor at home.

During the Off Week, we did receive several really nice rain showers [although not nearly enough to end the drought or even soften the thirsty soil just below the surface].   There was sufficient precipitation to help along many parched crops, enabling us to move forward on crop production, such as the planting of the garlic for 2008's harvest.

We are currently accepting local memberships for the 2008 programs.  The earlier you register, the sooner we can begin planning for the upcoming seasons, so please send your membership registration in as soon as possible. 

Regarding Northern Virginia: we are currently in need of several CSA members to help with pick-ups and deliveries for Stafford and Alexandria, in exchange for produce shares.  We are still working out logistics and pricing and hope to have it to you by next week.  If you are interested in pick ups/deliveries, please contact us by phone (804-453-4125) or email (info@olinfoxfarms.com) for details.

In Your Produce Basket This Week

Arugula, Romaine Lettuce, Tatsoi, Radishes, Cubanella Pepper, Garlic, Salad Mix, Pac Choi,

Napa Cabbage, Mountain Delight Tomatoes, Sunflower

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.

Recipe

Southern Turnip Green Soup

Ingredients:

1-bunch Young turnip greens* with turnips (1 pound)

6 Tb Butter

1 cup Chopped onions + 6 cloves roasted garlic

1 1/2 tsp Salt

1 1/4 tsp Sugar

5 1/2 cup Chicken stock

2 Tb Lemon juice

2 cup Half-and-half

4 Tb Cooked grits

Salt and freshly ground pepper to taste

Preparation:

Roast garlic in a covered cast iron saucepan over low heat or in the oven @ 200º until golden brown and fragrantly soft.  Set aside for garnish at serving.

Cut the turnip roots off the greens.
Clean and wash the greens, discarding any blemished or yellowed edges.
Tear the large leaves into smaller pieces.
Trim the ends and peel the turnips.
Cube into bite-size pieces, enough to make 4 cups.
Melt 3 tablespoons of the butter in a large skillet over moderate heat.
Add the turnips and sauté until crisp-tender, about 10 minutes.
Add the onions, and sauté 5 minutes or until tender, but not browned.
Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock .
Blend well, stir in the lemon juice, and set aside.
In another skillet, melt the remaining 3 tablespoons of butter.
Add the greens and sauté over medium heat for 10 minutes, until crisp-tender.
Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock.
Blend well and remove from the heat and cool for 15 minutes.
Puree the greens in a food processor or in batches in a blender.
Add the pureed greens to the turnip mixture.
Mix together and reheat.
Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste.  Garnish with minced roasted garlic.
Serve hot.

(* Supplement with finely chopped Pac Choi and Tatsoi for a richer, greener soup)