August 4, 2012 - Share # 4

IN THE BOX:

Melons - a late addition! Cantaloupe, Red Watermelon, or Yellow Watermelon.

Carrots - two bunches!

Beets

Leeks - new! Long, cylindrical veggie in the onion family. Store in the fridge, wrapped in plastic to avoid making everything in the fridge smell leek-y.

Potatoes - surprise addition! Store out of the fridge, preferably in a cool, dark place.

Tomatoes - beautiful heirlooms! These are more tender than the grocery store varieties, so avoid stacking them on top of each other. The red hybrids are more sturdy and can be stacked. For both, leave out of the fridge, with the stem side down.

Zucchini/Summer Squash


Garlic - store out of the fridge.


Basil - keeps best in a glass with the cut end submerged in about 2 inches of water.

Pac Choi - Asian green virtually identical to Bok Choy, with light green, spoon-shaped leaves and a crunchy stalk. Rinse, drain, and store in a plastic bag in the fridge.

Asian Spinach (Yukina Savoy) - dark green, spoon-shaped leaves similar to tatsoi but with a wrinkled leaf. Rinse, drain, and store in a plastic bag in the fridge.

Our verdant Asian Green patch.

NOTES FROM THE FROG HOLLER RECIPE BOX:

We are continually finding new ways of eating the squash and zucchini that is so bountiful on the farm this year! This week, featured intern Susan made delicious Zucchini Carrot Muffins. For a more intricate meal, try out Martha Stewart's Summer Squash and Zucchini Lattice Tart. Last week, we made tasty Zucchini Fritters, some vegan without feta, and some not vegan with it (cooks note: if you are using feta, under-salt the batter since the feta will add a great deal of saltiness).

Beets are another favorite veggie. Even the most staunch anti-beeties will be converted by this recipe for Fried or Baked Beet Chips. The Beet and Carrot Hummus featured in this raw collard wrap is a slightly sweeter adaptation great for dipping as well. Last but certainly not least is a Beet Rösti, a Swiss pancake-shaped dish traditionally made with potatoes.

Leeks are new in the box this week. If you would like to explore beyond the traditional (and very delicious) potato-leek soup, try this tasty recipe for Creamed Leeks. Leeks and Carrots in Olive Oil make for a more substantive leek-featuring dish.

Tibetan Momos.

This week, we cooked two Asian Green dishes in the farm kitchen. First was a stir fried Pac Choi/Bok Choy with Ginger and Garlic. Next we cooked Tibetan-Inspired Momos with Asian Spinach in the filling. Two more delicious recipes are for Braised Bok Choy and Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing. 

For heirloom tomatoes, we provide no recipes... just eat them raw, on sandwiches, or as a snack with some basil -- and enjoy! For the hybrids in the box, try one of these Fresh Summer Tomato recipes.

NOTES FROM THE FIELD:

Another busy week full of harvesting, harvesting, and more harvesting. 

Just planted baby lettuces.

We planted a new lettuce patch as well this week -- do a rain dance to help it grow! 

NOTES FROM THE COMMUNITY:

On August 12th, Our good friends at The Community Farm of Ann Arbor are hosting a Bee Day at U of M's SNRE auditorium. The event will include a screening of "Queen of the Sun", a film offering fascinating and important insights into the life of honeybees and the challenges they now face. "The Community Farm" was the first CSA in Ann Arbor and their ongoing dedication has led the way for many farms to offer this unique approach to farmer/consumer interaction.

The screening is a benefit for Community Farm and will be instructional and inspiring, as well as helping out one of Ann Arbor's farming institutions. 

MEET THE INTERN: SUSAN STORCK

Susan working in the herb garden.

Susan comes to us from Minneapolis, Minnesota. In the Twin Cities, she studies horticulture at the University of Minnesota. With just one more year of studies ahead of her, she wanted to come to Frog Holler to get some hands on experience and see how things grow in a climate warmer than she is accustomed to.

One of Susan's favorite places to work on the farm is in the herb garden. Her attention to detail and loving care have helped keep the herb garden producing lots and looking great. Her favorite herb is rosemary, which she makes sure to add to each batch of Holler Hummus that she makes. Yum! 

In her time off, Susan can be found exploring the many back trails around our land. On these walks, she picks wildflowers and herbs which she utilizes creatively in a number of ways, from flower pressings to her own herbal tinctures.

This week Susan's parents, Mary and Jerry, visited the farm and walked around the back paths with Susan. They really enjoyed seeing the fruits of their daughter's hard work this summer! 

Jerry, Susan, and Mary Storck

Susan's creativity is not limited to herbs and flowers -- she is in fact a bona fide artist. Back in Minneapolis, she sells her own jewelry, sews her own clothes, and until this summer, worked as a manager at an art store. This summer, Susan has volunteered her artistic talents to create the Holler Fest 2012 logo which will be featured on the festival shirts. Check it out below!

REMINDER:

Holler Fest is just a few weeks away! Mark August 24-26 in your calendars. Remember that CSA members get two free tickets, kids over 14 are half price, and kids under 14 are free. We hope to see you there!