Weekly Weeder

Olin-Fox Farms Volume No. 9 Issue No. 29 October 31, 2007

www.olinfoxfarms.com Fall Season Week 7


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


Well, it looks like the drought is finally over.  Typical October weather for this time of year has provided us with several days of lovely rains and cooler temperatures.  We and the plants and the trees are all breathing a bit easier after the wonderful soaking of last week.  John and our other farmers welcome an end to months of scrambling to get water to all of the crops.


Precautions have been taken on all CSA farms in anticipation of the first frost of the season, which could come any night now.  Crops that need to be protected from freezing are being covered and the greenhouse is being readied for those to be over wintered.  Our fall lettuce production has been greatly benefited by the recent rain, just in time to save the late fall greens such as kale, collards, and Swiss chard.  All of our farmers are continuing their late fall and winter preparations that started prior to the wonderful rains.


We are working very closely with the other farms to fine-tune the 2008 programs which will be our 10th year operating a CSA.  In fact, we met this week with Brian Jones, owner/operator of Grateful House Farm and discussed 2008 CSA business over hot bowls of nine-bean soup.


While we are still working in the fields, we are also working out details for the 2008 CSA programs.  Thus far, local 2008 All Season and Individual Season programs registrations are available.  As mentioned in the previous newsletter, we are looking for members from Northern Virginia to pick up shares from the farm or meet one of us in Stafford to deliver shares to Alexandria in exchange for shares of produce.  In any event, registration will be available online within the next week for the 2008 CSA Program for both the Stafford and the Alexandria locations. Payment via credit card will be possible on the Local Harvest website, www.localharvest.com. Reservations are on a first-come, first-served basis for Alexandria. To accommodate the great interest in Alexandria, we are still looking for an additional distribution point.


On Tuesday evening, John made the long drive from Olin-Fox Farms in Fleeton in Northumberland County all the way over to Holly Hill Organic Farm (Waterview in Middlesex County north of Saluda) to pick up some of the produce for this week’s shares, forgetting that the three-mile long high span bridge across the Rappahannock River is closed from 7 pm until 6 am the next day; so, to return home, he had to go the long way, driving many more miles, to cross the river further up stream at Tappahannock, which added another hour to an already very long work day. 


In Your Produce Basket This Week

Red Meat Radishes, Salad Mix, Cilantro, 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

Tatsoi

Also called spinach mustard, spoon mustard, or rosette bok choi, tatsoi is an Asian variety of Brassica rapa grown for greens.  It has dark green spoon-shaped leaves that form a thick rosette, a soft creamy texture and a subtle yet distinctive flavor.  Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. When mixed with other greens, it enhances the flavor and nutritional value.

Tatsoi & Avocado Salad With Roast Garlic Dressing

Salad Ingredients

1 ½ tatsoi, leaves - washed, dried

4 ounces baby spinach leaves, washed, dried

4 large ripe avocados, halved, stone removed, peeled, thinly sliced crossways


Roasted Garlic Dressing*

1 ½ heads garlic

1 tablespoons red wine vinegar

Salt & freshly ground black pepper

8 teaspoons extra virgin olive oil

4-6 teaspoons hot water.



  1. *You can make the roast garlic dressing up to 1 day ahead.  Keep in an airtight container in the fridge. Remove the dressing from the fridge 1 1/2 hours before serving to bring to room temperature.

  2. Roast garlic dressing: Preheat oven to 180°C To make roast garlic dressing, place garlic on a baking tray and roast in preheated oven for 30-35 minutes or until the garlic cloves are soft. Remove from the oven and set aside for 10 minutes to cool slightly.

  3. Cut tops off garlic heads, squeeze soft garlic from each bulb, and place in a blender. Add red wine vinegar and season with salt and pepper. Blend until well combined. With motor running, gradually add oil in a thin steady steam until mixture is thick. Gradually add enough hot water to make a pouring consistency.

  4. Salad: Place the tatsoi, spinach and avocado in a large serving bowl and toss gently to combine. Drizzle the dressing over the salad.




Bon Appetit!