We are in the thick of the Frog Holler festivities and we hope you are joining in on the fun! Either way, we have a fun box for you this week… Even the caterpillars can't keep away!
IN THE BOX:
Russian Kale
Hakurei turnips
French breakfast radishes – new! (lovely pink radishes with glowing white tips)
Green beans
Pak choy (Asian green lighter in color)
Yukina savoy (Asian green darker in color)
Onions
Arugula
Basil
Broccoli
Tomatoes
Potatoes
NOTES FROM THE FARM:
As we celebrate local food and local music at Holler Fest, harvest carries on at full speed. This week we started harvesting from new Asian green and arugula patches (they look beautiful!) and we are getting the first trickle of ripe tomatoes from our outdoor plants (so far the tomatoes you’ve been seeing are from our hoop house). This week we planted a whole slew of lettuce seedlings which should – hopefully! – produce a nice crop of autumn lettuce (lettuce has a hard time growing in the hot summer months). Many more wonderful veggies to come!
On Thursday we had some very special volunteers come to the farm from Community Farm of Ann Arbor. They helped pick up the slack around the farm as the interns bustled around working on Holler Fest tasks. Helping with salad, picking beans, and cleaning up the leeks, these volunteers made a huge difference in our day! Thanks Community Farm!
Picking flowers for salad.
Sharing a delicious picnic lunch.
NOTES FROM THE FROG HOLLER RECIPE BOX:
This week we are super excited to have French breakfast radishes in the share! They have a wonderful tenderness, a satisfying crunch, and a delicious zest – not to mention their appealing appearance! Says Tacey, “Do like the French do – butter some bread, slice some radishes, and enjoy!” Want to get more fancy with your radishes? Try these delicious butter-poached radishes. The most tender part of the radish is the white tip, and don’t forget about the radish greens, either. This recipe for Pasta with Dark Greens will turn your radish and turnip greens from waste into the perfect complement to the Italian classic.
This week two of the recipes come from the Moosewood Restaurant cookbooks, based on recipes from the Ithaca, NY restaurant. The first recipe, Rumpledethumps, is rooted in a Celtic tradition that requires all members of a family “to share the dish or risk offending the agricultural spirit that protects the crop.” The broccoli and potatoes in your box won’t be offended if you fail to make Rumpledethumps this week, but if you do serve it to your family, they surely won’t be disappointed. If you still have the leeks and/or cabbage in your fridge from last week, all the better!
The second recipe is for a Sneaky (Vegan) Lasagna. The combination of the tofu and the mushrooms makes a shockingly authentic lasagna texture, and the veggies layered in make for a tasty and satisfying entrée. For a less-vegan, more-melty option, try adjusting the tofu-to-ricotta ratio until you find the perfect balance of cheesy goodness and tofu-y healthfulness. The best of both worlds!
Last, but certainly not least, is a wonderful recipe for mixed veggie focaccia. Inspired by the delicious focaccia found at our neighboring stall at the market, Mill Pond, this recipe makes use of just about every veggie you find in your box. The bakers at Mill Pond are veggie magicians, turning our Frog Holler produce into savory treats. The focaccia dough used here is more puffy than Mill Pond’s recipe, but perfectly balanced with a generous portion of vegetables.
MEET THE HOLLER FEST HELPER: CHUCK DOHN
Chuck is a superstar in the Holler Fest kitchen. Chopping, steaming, washing, and dicing, he has helped churn out the delicious and nutritious meals being served at Holler Fest this year. A native Floridian, Chuck hails from Pensacola, FL. In Sarasota, Chuck met Tacy and Chrissy while attending New College of Florida, and later met Angie when she was visiting Chrissy.
Chuck loves food. He loves growing food organically, he loves cooking food, and of course he loves eating food as well. For years he worked in various kitchens, and more recently he has worked on a produce farm in Florida and a vineyard in North Carolina. He took cooking classes before college and he is always looking to learn about new foods, new recipes, and new cooking techniques. We are so lucky to have him here!
Chuck helps make a batch of famous Holler Tea.
Chuck uses the food processor to shred onions for gazpacho.
A FINAL NOTE:
If you’re picking up your share at market, don’t forget to get there by noon today – we’ll be packing up early in order to rejoin the festivities on the farm. Thanks for your cooperation!
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