Notes from the field: We took Wednesday off from the market to get the garlic harvested. We dig garlic by hand, taking care to loosen the soil without spearing the garlic! Here is one of the digging shifts and two crew members, Colleen and Katie, dealing with a pile of garlic.And finally, the bunched cloves curing in our truck shed. It was a pretty good crop!
In the box:
Beets - did you know beet greens have a much higher nutritional value than the beets themselves? Check out the Frog Holler Recipe Box for delicious ways to use the greens as well as the beets!
Zucchini/Summer Squash - likes this warm weather!
Lettuce - green leaf, red leaf or romaine. Doesn't like this warm weather!
Endive - frisee variety. Looks like lettuce but very frilly (frisee!) leaves, robust flavor.
Swiss Chard - rainbow "bright lights" variety. Large flat, slightly "rumpled" leaves with various colored stems and veins. Bunched.
Tat Soi - asian greens. Dark green, round leaves. Use leaves and stem, all tender, slightly spicy.
Arugula - bigger leaves than last week. Elongated, slightly frilly leaves, nutty/peppery flavor. Bunched.
Sorrel - light green, smooth edges, elongated leaves, lemon flavor. Bunched.
Garlic - fresh picked!
Notes from the Frog Holler Recipe Box:
Too hot to cook? You can make a dynamite salad using almost all the items in your box. Lettuce, curly endive, swiss chard, tat soi, arugula and sorrel are all ingredients in the famous Frog Holler Salad Mix. Chop the stronger flavored greens a little smaller ( endive, chard, arugula, tat soi) and mix for a colorful and flavorful salad. Use some of your fresh garlic to make a Roasted Garlic Dressing and stay cool!
You could also top off the salad with our famous Bluebular Blueberry Dressing, developed by last year intern, Tacy Sallen. Blueberries are abundant at the market right now; here's another way to enjoy this tasty and heart-healthy fruit!
Endive is not served as often in the U.S. as it is "on the continent". If you're new to Endive, try this Curly Endive Salad with Poached Egg to introduce yourself to this full-flavored salad green, with a minimum of cooking and maximum of flair!
Not sure how to use chard stems? Check out Kalyn's Kitchen, a very informative food blog with a delicious chard stem recipe and lots of helpful info about chard - why to grow and eat!
And finally, Frog Holler CSA member, Patty Swaney, directed us to The Boulevard Market Life food blog where she found this recipe for Zucchini Sticks, a delicious sounding twist on zucchini preparation. And as the zucchini and summer squash get ready to flood us with their generous abundance, we need all the variations we can find. Btw, the Boulevard Market is located in Tecumseh and well worth the visit for high-quality and interesting imported food items, their own freshly made cheeses AND their hand made chocolate!
So what's your favorite way to prepare zucchini...or any veggie for that matter? Let us know! We love to hear about and share how our members celebrate the veggies in their box!
Hope to see some (or all!) of you at the Farm Party on July 14! Check out our event posting on Facebook; follow the farm at the Frog Holler Farm Facebook community page for more info.
Have a great week!
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