Weekly Weeder

Olin-Fox Farms Volume No. 11 Issue No. 19 September 16, 2009

www.olinfoxfarms.com Fall 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 Fall 2009 Program.

Next Week is an OFF Week.

The Second Week of the Fall Program is September 30 – October 3.

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


This Week's News From The Farms

Welcome to Olin-Fox Farms 2009 Fall Program! For those of you new to our CSA, please pick up your produce on the day and time you have selected. If you cannot pick up, please make arrangements to have a friend or family member pick up for you as our drop-off locations are not set up to hold your produce. It also assures the freshness of your share. Thank you!

We are starting off the Fall Program with some seasonal crops such as Acorn Squash and apples as well as some late Summer crops such as eggplant, peppers, and, Oh yes, tomatoes – despite the blight that has hit many growers this year.

In the coming weeks, with Mother Nature's cooperation, we look forward to Sweet Potatoes, Butternut, Carnival and Delicata Squashes, Salad Mixes, Arugula, more varieties of Apples, Radishes, Fall Greens, Broccoli and Cauliflower, Herbs, and Free-Range Eggs, to name a few. So, enjoy!

In other news, in the coming weeks we will be launching the 2010 All Season Program, our fifth year growing year-round. The Winter Program will begin in January with Organic Citrus, Honey, Free-Range Eggs, Salad Greens, Potatoes, Sweet Potatoes, Sunchokes, Collard Greens, Kale, and Herbs, to name a few.

Space usually fills up quickly, so if you are interested in signing up, please email us (info@olinfoxfarms.com) with a request to be notified as soon as the 2010 information is available.


In Your Produce Basket This Week

Potatoes, Sweet Peppers, Tomatoes, Parsley, Rosemary, Fresh Bay Leaves,

Free-Range Eggs, Eggplant, Honeycrisp Apples, Gala Apples


Please see the Produce List for your location for more details.


Recipes and Information

Honeycrisp Apples

http://en.wikipedia.org/wiki/Honeycrisp

http://www.minnesotaharvest.net/apple_honeycrisp.htm

The Honey Crisp Apple was developed in 1974 and released to the world in 1991. It was developed at the University of Minnesota and was intended to be discarded. However, its juicyness sweetness, firmness, tartness and relatively long shelf life make it a wonderful eating and storage apple. In May 2006 students at the Andersen Elementary School in Bayport, MN successfully made the Honeycrisp the Minnesota state apple.

For an interesting reading on how apples are developed, visit the minnesotaharvest.net site listed above. The origins of Honeycrisp are mysterious. DNA testing has determined its parentage as Keepsake and another unknown variety.

We love Honeycrisp for the qualities listed above. Depending upon the growing climate, it can look red, or have orange striping or blush over a yellow undercolor. So, this tasty apple may not be as uniform as others, and it may not be as “pretty,” but once you try one you're hooked!

Some claim that this apple gets sweeter by chilling in the refrigerator.


Honeycrisp Apple Salad

2 chilled Honeycrisp apples, sliced

2 Tbsp maple syrup

1/2 cup crushed walnuts

1/2 cup chilled grapes sliced in half (or craisins, raisins, dried cherries, etc.)

1/2 cup chilled celery, ½ inch slices

¼ cup mayonnaise

dash sea salt (grey French, or your choice)

dash celery seed

Chinese 5 spice, optional

pinch finely chopped rosemary, optional


Stir the Maple Syrup into the Mayonnaise. Add the Apples, Walnuts, Grapes and Celery and mix together. Add in the salt, celery seed, Chinese 5 Spice and Rosemary and mix well, then chill.


Newsletter written by John and Alice Cooper.

Bon Appetit!