Frog Holler CSA: Sept. 26, 2015

Zucchini and summer squash swimming into your share!

WHAT'S IN THE BOX:

BROCCOLI

ZUCCHINI/SUMMER SQUASH: some with dramatic fall decoration!

CURLY KALE

POTATOES

GARLIC

KOHLRABI

TOMATOES - elongated paste variety; less watery; good in sauce, salad and sandwiches!

ASIAN GREENS - Bok Choy(larger ribs) or Tat Soi (dark green leaves)

SWEET PEPPERS

FRESH DILL

WINTER SQUASH

FOR STORAGE: No refrigeration: tomatoes, garlic, potatoes, winter squash. Refrigeration: Everything else! Rinse, drain and refrigerate in plastic bag to retain crispness.

FOR COOKING: How about some garlic jam? What, you say, garlic JAM? Yes, it exists; it's absolutely delicious, and here's a recipe! You might like other postings in this interesting "Rurification" blog, so look around while you're there!

And while we're on the subject of interesting jams, or rather interesting uses for jam, try this Asian-flavored stir-fry using the Asian greens in your share, plus a secret ingredient!

After reading about "zoodles" in the September 12 newsletter, CSA member Patty Swaney was inspired to try this recipe for raw summer Pad Thai.

Not only did Patty bring us a copy of the recipe, she also included a "julienne peeler," which makes the vegetable noodles (or zoodles) just as well as a spiralizer, and for a lot smaller investment!

Two versions of julienne peelers

Interns Nhin and Tacy were also inspired to try the recipe and served up an all-raw lunch this week, with a big bowl of zucchini, kale, romaine and Napa "zoodles" as the centerpiece!Topped off with Peanut Sauce (included with the recipe) and tasty add-ons, it was a unique and delicious meal, with no pots and pans to scrub!

Zoodles with peanut sauce, and add-ons: onions, toasted walnuts, cilantro, cucumber, Thai Basil

Truth be told, what doesn't taste good with Peanut Sauce? Earlier in the week, your CSA newsletter editor was in a less ambitious mood and plopped some of the peanut sauce on steamed broccoli. Simple, quick, delicious, and you can do it too!

Cherokee Purple, Green Zebra, and Persimmon heirloom tomatoes

FARM NOTES: We had an informal tomato tasting on the farm, in a semi-scientific effort to determine which tomatoes taste best and therefore which we should keep growing. There are many tomato varieties now: hybrids, heirlooms, hybrid heirlooms (no kidding!) and it's fun to experiment with new varieties.

But we need to narrow down our selection, hence, Tomato Tasting Time!

Tomatoes sliced, labelled and ready to taste

Kenny, Emily, Mikki, Nhin and Joe - tasting!

And the results??? Inconclusive! Everyone seemed to have a different favorite, although there was almost a consensus on one of our long-time favorites, the Russian heirloom "Volkov." Do you have any favorites??

Nhin pauses while harvesting in the collards/kale patch.

MEET THE INTERNS: NHIN AND MIKKI
You have already met Nhin Luu, featured in one of last year's newsletters.
After traveling to Florida, Texas and California this winter, Nhin returned for another round on the farm and has continued to be useful in many capacities. From mechanical work to harvesting to cooking, Nhin's patience, attention to detail and responsibility to the task at hand are always evident.

Nhin last summer

Nhin this summer

Nhin still has the traveling bug, with a much bigger journey on tap. After he finishes this season he is heading off to Viet Nam and Australia! Nhin has family in both countries so he will have places to stay, AND he won't be traveling alone. Nhin's travel companion will be one of this year's new interns: Mikki Snyder-Barker.

Mikki has an artistic bent, and provided much of the color to the Holler Fest outreach cards, as well as to the Holler Fest sticker and pin.