September 14, 2013 - Share # 10

 WHAT'S IN THE BOX:

You won't find a frog in your box! This tree frog found some nifty new digs in one of our birdhouses. Click on the photo to see his satisfied grin!

GREEN BEANS - in plastic in the fridge, OR blanch briefly, plunge in cold water, drain and freeze!

RED PEPPERS - in plastic in fridge, OR chop or slice, spread on cookie sheet and freeze

CARROTS - in plastic in fridge, tops off

BEETS - in plastic in fridge, tops off (you can store the tops separately in a plastic bag)

ZUCCHINI/SUMMER SQUASH - in plastic in fridge or grate and freeze for winter zucchini bread

KALE - in plastic in fridge

PAC CHOI - in plastic in fridge

TOMATOES - not in plastic, not in the fridge!

PARSLEY - in plastic in fridge, OR chop, place in plastic bag, freeze. Break off crumbles as needed

GARLIC - on counter

NOTES FROM THE FROG HOLLER KITCHEN: 

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Roasted canned tomatoes, regular canned tomatoes, and tomatoes!

We have been seeing red in the kitchen as the tomato "seconds" pile up and we are determined to preserve these fruits of the harvest. Spaghetti sauce, roasted tomatoes, canned tomatoes and salsa have all had their turn in the pressure canner. We also froze several bags of tomatoes using the "get it done" method of slicing, bagging and freezing. The skins are still on, but we won't mind dealing with tomato skins when the snow is flying! We hope you have had a chance to preserve some of these tasty summer jewels; things will change fast, especially with temperatures in the thirties predicted. So savor your tomatoes while ye may!

Red peppers too!It's another bumper crop so if you're "seeing red" when you open your share and see peppers again, just dice them up, spread on a cookie sheet to freeze, place in plastic bags or freezer containers, and be proud of yourself in February! (Especially when you check the price on red peppers at the grocery store!)

NOTES FROM THE FROG HOLLER RECIPE BOX:

This recipe for "Green Bean Stir-Fry" appeared in a local shopping newspaper, not necessarily the type of publication known for its culinary discernment. But the recipe uses four items in your share, and looks simple and tasty. You may want to adjust the cooking time for the different vegetables depending on their texture, but if you do slice the carrot thinly, it may be fine to toss it right in with the more tender zucchini. A real summer finale dish!

 Using parsley mainly as a garnish does a real disservice to this tasty nutrition-rich vegetable. Go to this informative parsley page to read many reasons why you would want to regularly incorporate parsley into your cooking. And then you might be inspired to do as our Lebanese cook/neighbor does: make tabbouleh!  The Lebanese version of tabbouleh is known for having more parsley than grain, and Maan's dish is no exception. He calls parsley "oxygen" and he probably couldn't live without it!

A possible use for the beets in your share is suggested in the next section, so read on!


MEET THE INTERNS - NATALIE DAVIDSON

Natalie on the Massey-Ferguson!

Natalie hails from Kalamazoo and was a 2012 graduate of U-M, with a major in Program in the Environment, and a specialization in food systems. Natalie was originally a "BBC" major (Brain, Behavior and Cognitive Science), and enjoyed learning how these areas of study related to human health, thinking she might continue on into a medical field. But a serendipitous choice of an Environment course when she needed an extra credit sent Natalie in a different direction!

The course was "Ecological Issues" and it covered a wide range of environmental concerns from around the world. Seeing how the environment plays a key role in determining human health inspired Natalie to change her major half way through her Junior year. She refined that major with a specialization in food systems, a specialization that she had to create since it didn't yet exist in her program. But it seemed to Natalie, in her search for the keys to human health, that how food is grown, handled, prepared and eaten might provide some clues.

And that brings this young lady to Frog Holler Farm! Thinking that a farm might be where a good food system would start, Natalie applied to several organic farms and settled on a six-week internship at Frog Holler, which has now been extended to ten weeks.

Natalie's farm stay has been extended because we appreciate Natalie's willing spirit, and because Natalie has really been enjoying her experience at the farm - which actually surprised her! Not having a great impression of camping, Natalie wasn't sure about spending so much time in the fields, and in every kind of weather. But she feels productive and that she is making a positive impact, which motivates her to head down those rows of kale yet one more time!

While at the farm Natalie notes that her cooking has really improved - first by being around a number of experienced cooks and also by having access to so many fresh ingredients. One of her favorite dishes was from Qiang's repertoire: a traditional Chinese comfort food dish of scrambled eggs and chopped fresh tomatoes, with some sesame oil, a dash of sugar and some prickly ash powder! Natalie also has enjoyed Beet Caviar, a new dish to her. And you can make Beet Caviar with those beets in your share this week! If you haven't tried it yet, now is a good time. Natalie says you won't be sorry!

Natalie also loves working at our stall at the market, and appreciates being part of the vibrant market atmosphere where so many people are enthusiastic about healthy food and a healthy lifestyle. She also enjoys helping at the stall because she is proud of our product and is excited to share it - and now she really knows what went into bringing those veggies to market!

After her stint at the farm, Natalie plans to continue her exploration into food systems that contribute to the health of the people and the health of the planet. She will be volunteering with an organization that helps urban area shoppers buy more fresh vegetables. Believing that a positive change in our food system must be practical and profitable, Natalie hopes to also explore the business-oriented and financial aspects of food policy.

We appreciate the open and enthusiastic attitude that Natalie has brought to her stay at the farm, and her positive and fun-loving spirit that has certainly enhanced our social time! Natalie will be at the farm (and market!) until the end of the month. We wish her well as she continues to explore the intersection of food, health, the environment and good work!

Have a great week everyone!