Frog Holler CSA

Share # 18, October 15, 2011 - Last share!

2011-10-13T17:42:00.000-07:00

Thanks everyone - see you next summer!!

IN THE BOX:

Lettuce - Romaine or Green Leaf

Broccoli

Sweet Peppers

Eggplant - one Italian (dark purple, rounded) and one Oriental (elongated, light purple)

Arugula

Radishes

Scallions

Carrots

Garlic

Potatoes

Winter Squash

Sweet Potatoes

NOTES FROM THE FROG HOLLER RECIPE BOX:

Did you know there are 126 recipes in the Frog Holler Recipe Box? One of the memorable dishes from this past season was in response to the frustration of sharing too much broccoli with a ravenous groundhog. What to do with all those slightly nibbled heads of broccoli? Make Broccoli and Scallion Quiche!Hopefully you will continue to use the Recipe Box as a resource in the months to come.

And of course there is also the whole wide internet, which has exploded with food blogs over the past few years. Some favorite resources include "gojee.com," that has a feature where you can list what you have , or what you don't like, or what you crave, and it will access recipes according to those guidelines. F'rinstance, typing in "broccoli" in the "I have" slot brought up many mouth watering recipes. Try this simple Marinated Broccoli for starters, and just keep clicking links until you have had your fill!

Vegetarian Times is a magazine and web site loaded with delicious suggestions for cooking vegetables. A search for "broccoli" on the web site led to this intriguing option: Tahini-Roasted Broccoli over Raisin-Studded Bulghur.

The Whole Foods web site has myriad vegetable recipes as well. The "broccoli" search resulted in Broccoli Salad with Walnuts and Currants, a simply prepared dish, jazzed up with a dynamite dressing.

As for the rest of the box - easy! Make a celebratory last CSA salad with the lettuce, arugula, grated carrots, sliced radishes, chopped scallions and peppers. It will be beautiful! Then fire up your oven and get roasting! Slice eggplant, toss with olive oil and garlic, salt and pepper, and roast at 400 degrees. Turn the slices after the first ten minutes and check for doneness after 15 or so minutes. Potatoes and sweet potatoes take well to roasting - winter squash, of course, bakes up beautifully. But you could save those last three veggie options for later on in the month or season. They keep well, and will hopefully offer a reminder of good eating times with your Frog Holler CSA share!

NOTES FROM (THE COMMUNITY FARM OF ANN ARBOR) FIELD:

The Ann Arbor area abounds with new and experienced organic growers and we are happy to be friends with many of them. On Monday of this week we joined forces with the crew at the Community Farm of Ann Arbor, the area's oldest CSA. This is the farm who sent a crew out the day before Holler Fest to help in our fields. We were happy to return the favor on a beautiful day at a peaceful farm with a dedicated and fun-loving group of growers.

Kirstin, Chrissy, Angie and Cathy get instructions from Anne Elder, Co-Team Leader, along with Paul Bantle, at the Community Farm.

Starting to plant the garlic cloves. Each Frog Holler crew member teamed up with a Community Farm worker. It was fun and interesting to see how another farm went about this task. There were some differences but many similarities; you basically have to get the garlic in the ground.

After a delicious picnic lunch, we headed back to the planted garlic fields to cover the rows with a thick straw mulch. This will keep down weeds and hold in moisture throughout the growing season next year.

Almost done!

Hooray! Finishing up a fun and productive day!

Have a great winter everyone! We will contact you after the first of the year to see if you want to join the Frog Holler CSA for 2012. Thanks for your support!

best wishes from....

Cathy, Billy, Kenny and Edwin - the King family

Angie, Kirstin, Chrissy, Evan, Tacy, Emily and Bretton - the Frog Holler Farm crew

Share # 17, October 8, 2011

2011-10-06T16:38:00.000-07:00

NOTES FROM THE FIELD: We have enjoyed the gift of these Indian Summer days to work outside in shirt sleeves again. The warm days and cool nights have combined to give us ......
FOG HOLLER! :-)

CSA Evaluation Form at the end of the newsletter!

This is the last share for some of our bi-weekly members. Next week is the last distribution. See further on in the newsletter for "Life after the CSA".

IN THE BOX:

Lettuce

Spinach

Kale (Russian)

Carrots

Winter Squash

Sweet Potatoes

Brussels Sprouts

Onions

Garlic

Potatoes

Parsley

Green Beans! (new patch - very tender!)

NOTES FROM THE FROG HOLLER RECIPE BOX:

Everywhere you look there seems to be a squash recipe these days. Here's a delicious Squash-Curry Bisque recipe from the A2Yoga fall newsletter!

The People's Food Coop "Coop Deal" flyer continues the theme of sweet and spicy squash with this recipe for Maple-Glazed Acorn Squash. It could be made with any squash or probably even sweet potatoes.

The Vegetarian Times newsletter was full of pumpkin recipes this month. Again, these could be made with winter squash or sweet potatoes. Try yet another version of the sweet and spicy with this Moroccan Pumpkin Stew.

Or you can go all out sweet and try this delicious Maple-Pumpkin Spice Bread. Yum!

The recipe section of the Whole Foods web site is loaded with tantalizing recipes. Brussels Sprouts can either go savory with nuts and bacon or slightly sweet with apples and shallots.

Looking for a different and delicious contribution to a tailgate party? Try these Cajun Pickled Green Beans and Carrots. You'll have to assemble the spices, but all the veggies can come right out of this week's share box.

LIFE AFTER THE FROG HOLLER FARM CSA

Well, now that you are addicted to fresh, local vegetables, what happens after next week? Fortunately, Ann Arbor is probably unique in the midwest for the number of full-season options available to folks who want to keep their nourishment largely local and their carbon footprint largely light.

First off, the Ann Arbor Farmers Market will be chock full of fall veggies well into November. Your Frog Holler farmers will continue to offer hardy greens, lettuces and salad mix, as well as squash, sweet potatoes, potatoes and onions - and anything else that continues to grow until the frost nips it. Supplies will dwindle but it will be well worth a stop for many weeks to come.

Other growers on the market commit to the winter months. Goetz Farms has been known known to offer kale and hardy greens right through the winter. Brines Farm has been a leader in offering a winter CSA loaded with fresh greens from their hoophouse(s). There are a few spots left; if interested, contact Shannon Brines asap! Tantre Farm is a good friend of Frog Holler and a major player on the local organic growing scene. Look for them at the Farmer's Market throughout the Fall. They also offer a one-time large Thanksgiving share that may be available to non-CSA members. You'll have to check with them, but if you want a large supply of storage vegetables, it's worth it!

Rena Basch at Locavorious started a frozen food CSA to help folks eat locally, even if not freshly, throughout the winter. Here is Rena's description:
FROZEN LOCAL FRUITS AND VEGGIES SHARES FROM “LOCAVORIOUS” WINTER-TIME CSA AVAILABLE: Some of you may have limited freezer space or haven’t had time to preserve as much of the local harvest as you would like for winter. Locavorious provides locally grown, delicious, frozen fruits and vegetables in the winter months, and there are still shares available for winter '11-12. Locavorious members receive 4 monthly pick-ups of local frozen fruits and veggies from several Michigan farms – most within 50 miles of Ann Arbor. Shares are $200. Contact Rena for more information at rena@locavorious.com or 734-276-5945 or visit www.locavorious.com to sign up.

Rena works hard to obtain organic produce for freezing when possible; her quality standards are very high, to be sure!

Mary Wessel-Walker, another friend of Frog Holler, has created a prepared food CSA called Harvest Kitchen. Mary also works hard to source high quality, organic when possible, ingredients for her prepared meals. She also has a stall at the Farmer's Market so you can talk to her there and perhaps sample some of her culinary creations.

These are just a few ideas to help get you through the winter months. And perhaps you have had a chance to freeze some of your extras from this summer. But if not, happily there are many options and choices in this area to keep our diet local and nourishing.

FROG HOLLER FARM CSA EVALUATION FORM

Here is the link to the evaluation form; we appreciate your taking time to let us know how the CSA worked for you this year. As you are considering your CSA experience, you may find this article linked from the Slow Food organization of interest. It provides a general overview about the benefits of joining a CSA; perhaps your experience resonated with the viewpoint of the writer or perhaps you have a different perspective.

Community Supported Agriculture (CSA) has often been described as providing benefit to the members by furnishing a variety of fresh, locally grown produce; benefit to the community by keeping revenues circulating locally; and benefit to the global community by reducing carbon emissions and dependence on long-distance shipping. We do know that as your CSA farmers, we have benefited from your support and willingness to share in the growing adventure with us. We do hope that your experience has been positive, and we're very interested to hear how we can do better!

Have a great week everyone!

Share # 16, October 1, 2011

2011-09-29T16:11:00.000-07:00

It has been a wet week, and this little mud buddy showed up to lift our slightly dampened spirits!

Two more shares to go!

IN THE BOX:

Winter Squash - new!

Broccoli Raab (Rapini) - new! (light green, slightly serrated leaves, with a few small broccoli-like buds)

Brussels sprouts - new! (light green miniature cabbages)

Sweet Potatoes

Carrots

Onions

Garlic

Potatoes

Beets

Lettuce

Tomatoes - ripening

NOTES FROM THE FIELD: It has been a week filled with harvesting while dodging raindrops. All of the winter squash has been collected and is curing in the greenhouse. A new patch of beans looks promising for next week, provided we can protect it from another predicted frosty night this Saturday. It's an up-and-down time of year with the weather, but most of our crops are in and the hardy greens just say: Bring it!

winter squash and sweet potatoes curing in the greenhouse where they started out as tiny seedlings in early spring

NOTES FROM THE FROG HOLLER RECIPE BOX: Fall is in the air and our taste buds just
naturally turn toward root vegetables and hearty dishes. It has been mentioned before that we like to roast vegetables at Frog Holler and this week's share provides a lovely medley of delicious roasting possibilities. The picture shows brussels sprouts, onions and sweet potatoes all roasting happily together for one of our fall feasts. But you could make any number of veggie combinations for roasting; just make similar sized chunks.

Or you could be a brussels sprouts purist and try this classic Roasted Brussels Sprouts recipe. Another food blogger swears that Golden-Crusted Brussels Sprouts are the only way to eat these little nuggets of cabbage goodness. One thing the bloggers agree on is that you never boil brussels sprouts. This old-fashioned cooking method has apparently caused many folks to despise brussels sprouts, but once they try the roasted recipes, they happily pick up their forks again!

Sweet potatoes add a rich sweetness to many dishes, and combine well with black beans and spices in this delicious and satisfying B lack Bean/Sweet Potato Soup. The title of the recipe in the blog ($1.68 organic caribbean black bean and sweet potato soup) comes from an interesting challenge by the Slow Food organization. They suggested that their members create recipes to show that you can eat healthy, nourishing, delicious and often organic meals and you don't have to empty out your wallet. Actually they set the limit at $5.00/meal! You can read more fascinating tips and recipes for how the members met this challenge at the link. The black bean-sweet potato dish came in at a very digestible price, well under the $5.00 limit!

Another suggestion from the Slow Members was the Baked Miso Onions recipe. Simple, but very tasty.

Broccoli Raab, or Rapini, is not such a familiar dish in America but very popular in Italy, as you might guess. Cooks who like the flavorful, slightly bitter greens, have found many ways to cook and enjoy them. This Rapini Idea and Recipe sheet is loaded with inspiration to either get started or expand your rapini horizons. The recipe sheet comes from Mariquita Farm, a large organic CSA in California, whose online newsletter offers lots of interesting information and helpful recipes.

Have a great week and stay dry!

Share # 15, September 24, 2011

2011-09-22T17:10:00.000-07:00

What's Bretton holding? Find out in "Digging For Gold"!

IN THE BOX:

Kale - Russian and curly variety

Broccoli

Napa (Chinese Cabbage)

Beets

Celery- new! Michigan celery has super flavor

Scallions

Potatoes

Sweet Potatoes - new!

French Sorrel - lemon-flavored salad/cooking herb, green spear-shaped leaves

Tomatoes

Daikon Radish - long white root veggie

Garlic

NOTES FROM THE FIELD: Digging For Gold

This week we harvested the sweet potatoes!

First we had to find the rows in a sea of foliage.
Then we had to carefully dig, trying not to spear any of the sweet spuds.

Feeling around for the buried treasure.

Here's a find!

A good "catch" off of one vine!

Billy takes the harvest home.photos thanks to Angie Martin

NOTES FROM THE FROG HOLLER RECIPE BOX:

Sweet potatoes! A favorite way to prepare them on the farm is to wash and slice the potatoes into appropriate sizes for roasting. Toss with olive oil, salt, cinnamon and cumin. Spread on a cookie try or roasting pan and roast at 400 degrees, turning the slices every ten minutes or so until done - soft and slightly browned. Delicious! If you're looking for a different approach, you might want to try Curried Sweet Potatoes. Or the Best Of Both Worlds Potatoes Anna offers a hearty fall dish to warm your belly and stick to your ribs!

Another dish reflecting the fall season is this Lentil Vegetable Super Soup.
Pick up some Mill Pond bread at our next door neighbor Farmer's Market stall and you'll be good to go!

Daikon Radishes are often grated and served to accompany tempura and fried dishes, as Daikon is said to help in digesting oily foods. The What's Cooking America web site offers these helpful tips for using Daikon, a not-so-familiar vegetable in the States but one that is the most grown in Japan! We hope you are starting to make an acquaintance with this nutritious and versatile vegetable!

from the web site:

Preparation - This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.

For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.

Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods.

Sorrel is a surprisingly lemony-flavored herb that works well chopped fresh into salads. We also add it along with parsley and mint to tabooli. Sorrel Soup is a traditional recipe and here is one version of this creamy soup with citrus accents:

Sorrel Soup

Ingredients:
1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread. (from the Mill Pond stall!)

NOTES FROM THE FARM BAND: AKA The Billy King Band

You don't see Billy King at the market much, as he is the go-to guy for most of the tractor operation and maintenance and that keeps him pretty busy out on the farm. But he's handy with a guitar as well as a wrench and will be playing at a few upcoming gigs. He'll be with the farm band - Kenny, Angie and Chrissie for the first gig, and with other musicians for next ones.

The band will be playing at the Westside Farmers Market on Thursday, Sept. 29, around 4:00 PM. Come on over to the "other" farmer's market!

Billy will be playing at The Grand Ole Opera, a benefit for Kat Snips, an organization dedicated to provided low cost vouchers for spaying and neutering cats. Saturday, October 1, time TBA but probably around 4-5 PM. Info and location on their web site. Email the farm to find out when Billy is playing.

Billy will also be playing at the Interfaith Center in Ann Arbor on Saturday, October 8. He is one of the "and friends" and will be playing and singing his original tunes and favorite covers. A friendly venue for listening to good music!

Have a great week and Happy Fall everyone!

Share # 14, September 17, 2011

2011-09-15T16:09:00.001-07:00

Angie helps to bring in the harvest with style!

IN THE BOX:

Kale

Green Beans

Tomatoes

Garlic

Onions

Beets

Cabbage

Potatoes

Mizuna ( Asian green)

Radicchio

Green/red pepper

Eggplant

Zucchini/Summer squash

Arugula

NOTES FROM THE FIELD:

With predictions of patchy frost for Thursday night, some of the farm crew hopefully protected the tender zucchini and summer squash.
We put sprinklers on other areas, since extra moisture makes the plants less vulnerable to frost.

The newsletter gets written on Thursday night so...we shall see! Only one frosty night is predicted and then warming temperatures for the rest of the month suggest a lot more harvest time is ahead!

NOTES FROM THE FROG HOLLER RECIPE BOX

Lots to work with (or play with) in your box this week! Days are numbered for the tender veggies such as tomatoes, green beans, zucchini and eggplant, but the hardy root vegetables and greens are happy as, well, hardy vegetables! But we are still officially in the summer season until Sept. 22, so why not whip up a batch of Ratatouille, a classic French summer dish! Almost all the ingredients are in your share this week; you'll have to supply the herbs from another source - maybe your own herb garden?

We enjoyed a delivery this week from Maan, our Lebanese neighbor who has cooked up authentic Middle Eastern food for the farm crew just about once a week all summer. And that's no small feat for a large group of hungry farm hands! We supply the veggies and Maan cooks the food; this week we snapped green beans for him and received his classic Lebanese Green Bean Dish in return. Lucky us! If you came to Holler Fest and got in on the Lebanese cuisine Saturday evening, you ate Maan's cooking. It didn't last very long; folks line up fast for what has become a Holler Fest tradition!

Radicchio is a new addition to the box this week. There are several varieties of this popular Italian bitter green. This appears to be a variation of the Castelfranco version, not the dark red "Chioggia" heads that you may have seen in the grocery store. The characteristic strong flavor is all there, and it pairs well with other strong-flavored foods. Here are two radicchio recipes that also use the arugula in your box. Buon appetito!

NOTES FROM THE FROG HOLLER SHARE BOX:

There are four more shares after today's share. That means the bi-weekly shareholders will each receive two more boxes; full shareholders will receive four. We will be posting an online evaluation form in the next week or two; we appreciate and value your feedback! The bi-weekly share was a new option this year; we are interested to hear how it went for folks. So stay tuned for the form but most of all, for the next four weeks, enjoy your veggies!

Have a great week!

Share # 13, September 10, 2011

2011-09-08T18:22:00.000-07:00

Why we never sit down at Frog Holler...

In the box:

Broccoli

Beans!

Zucchini/Summer Squash

Kale

Onions - red/yellow

Bok Choy

Leek

Pepper

Beets

Carrots

Lettuce

Tomatoes

Basil

Parsley, Cilantro, Dill - choose one

NOTES FROM THE FIELD:

They're cute, aren't they? Well, the raccoons aren't so cute when they are pulling down the corn stalks and taking a few bites out of the corn before moving on to the next one! They also have an uncanny ability to detect just when the corn has ripened; they aren't interested in small or under ripe corn. And they only work at night!

You can probably see where this is going. Last year we lost most of our corn crop to flocks of crows who pulled up the newly sprouted seedlings to get the juicy corn kernels. This year we found a way to deter the crows, but we are losing the mature corn to these masked bandits. Which is worse?

The engineer on the farm crew talks of new and improved fencing to thwart these wily marauders. The practical crew member points out that losing our farm dog last year may have emboldened the critter population. And the farm fatalist says we just can't grow corn anymore!

Well, we're not giving up and we have been able to harvest some ears, but never enough for a distribution. We look forward to finding new ways to coexist with our critter neighbors while still being able to grow this classic American veggie treat!

NOTES FROM THE FROG HOLLER RECIPE BOX:

Beans abound in the box this week; a new patch has just come in so the beans are fresh and tender. But if you have more beans than you can consume, consider freezing a batch. It's very easy and you'll be glad you did next winter! To freeze beans, wash and snap off ends; break beans in two if you like. Meanwhile bring a large pot of water to boil. When boiling, add the beans. They simply need to blanch; after a few minutes they should change to a bright green. (If you have yellow beans, it's not so obvious - but it only takes a few minutes.) Remove the beans from the pot and place in a large bowl of cold water. This stops the cooking process. After the beans have cooled, remove from the water and drain. Pack in a plastic bag after draining and place in freezer. Enjoy in January!

Roasting vegetables seems to be the preparation method of choice at the farm. Just about any vegetable can be roasted; this week we feasted on roasted broccoli, which came out of the oven characteristically dried and blackened. Not so pretty, but still delicious! Simply slice the broccoli into spears, toss with olive oil, salt and any preferred spices, and spread out on a roasting tray. Folks have different opinions about the best roasting temperature, and it might vary with the vegetable, but anywhere from 375 to 450 degrees will do. Stir occasionally. The hotter the oven, the closer you need to keep an eye on your veggies, of course.

You could even roast the bok choy! Simply cut in half, oil the sides and place in the oven with salt and any spices. For another take on preparing bok choy, try grilling it! If you have the grill going, slice the bok choy in half (some folks recommend soaking in water a bit to remove any sand or grit). Baste the bok choy with olive oil, and grill for 5-8 minutes on a side, depending on the size of the bok choy. When done, sprinkle with soy sauce or teriyaki sauce or any sauce that appeals to you - or eat as is. Grilling adds a smoky earthy element to these tasty greens.

And while you're grilling, you can also grill the Romaine lettuce in your share! Okay, that just showed up as an add-on to the bok choy instructions, but many posts attested to grilled Romaine as an exceptional treat, especially when dressed with olive oil, balsamic vinegar, and parmesan shavings. Who knew?

Back to bok choy, from Mariquita Farm, in California, comes this uniquely-flavored Buckwheat and Ginger Salad with Apples. The bok choy is in there, along with some other unexpected elements - very California! And this Sesame Shiitake Bok Choy dish adds an Asian flair to the flavor - delicious!

MEET THE (LAST)INTERN: KIRSTIN POPE

Kirstin is not actually the 'last intern standing', but the last of this year's crop to be featured. You already met Kirstin in the August 9 newsletter when her brother Kai visited. Or you may have met her last year, as she is one of our returning interns. Or you may have met her at the market, although Kirstin has developed an affinity for the Wednesday market this season and has ably managed it for us for much of the summer. If you are a mid-week Farmers Market shopper, you know Kirstin!

Kirstin grew up on a US Air Force base in Germany, so has spent a lot of time either living in or traveling in Europe. She is also familiar with parts of Africa, having spent two years in the Peace Corps in Mali. Kirstin came to Frog Holler in July last year, and decided to return this year to experience the entire season from start to finish.

After joining us in April Kirstin set right to work designing and painting our new market sign. Obviously she had a lot of help from Gus!

Kirstin's creativity with signs continued into Holler Fest, where she created and executed the Second Holler and Holler Fest signs - and did it in the last week before the Fest!

Kirstin's immediate post-season plans take her to England, where her parents are now living. Her destination after that is not yet decided. Although Kirstin's travels may take her to the other side of the planet, she has obviously left her mark on Frog Holler!

Have a great week everyone - see you at the HomeGrown Festival!

Share #12, September 3, 2011

2011-09-01T18:11:00.000-07:00

Holler Fest is over and we'll stop talking about it! The weather smiled on everyone and the whole weekend was filled with happy folks and kids enjoying the music, good food, and beauty of the farm. It was great to see some of the CSA members at the Fest; we hope you enjoyed it!

and now...back to the box:

two kinds of Asian Greens -
Mizuna (spiky green leaves)
Tat Soi (dark green spoon-shaped leaves)

Kale - either Curly (frilly green leaves) or Tuscan (aka Dinosaur Kale; dark green, crinkled flat leaves)

Beets

Radishes

Zucchini/Summer Squash

Beans - either Green Beans or Pole Beans (really long!)

Green or Red Pepper

Tomatoes

Onions

Arugula

Sweet Basil

Watermelon or Cantaloupe - early birds get their choice!

NOTES FROM THE FIELD

It was a back to reality week as we reentered the fields after Holler Fest for harvesting and maintenance. It was good to get back to the garden and market and if all continues to grow well, we see a lot of fall veggies in your future!

It was also a sad week because two of our summer interns left for their next adventures. Tacy Sallen is on her way to a master's program in Finland, and Emily Foley starts an internship with a film production company in New York City. We miss them and wish them well!

Emily and Tacy

NOTES FROM THE FROG HOLLER RECIPE BOX

Well, some of you probably know that if you turn your head in the garden, your zucchini doubles in size! Because we missed a picking day with Holler Fest, we weren't surprised by a veritable fleet of frigate-sized zucchini in the squash patch! Intern Bretton Fobes took the largest of them and created Zucchini Boats, a delicious alternative to "deep-sixing" those over sized zukes.

Surprisingly, we have a mini heat wave with us for a day or two. Here are two refreshing summery ways to use the basil in your share, in case you already have your pesto made for the winter! Kick back with some Basil Lemonade
and try a fruit salad incorporating the peaches that are so prevalent in late summer.

And as we head into fall, the greens get happier and happier. Asian greens are known for their hardiness and healthfulness, and this recipe for Asian Spicy Gingered Greens delivers all the nutrition of greens in a very tasty format. Add some tofu or chicken for protein and a little rice on the side, and you'll have a meal that satisfies and energizes without that heavy feeling (unless you can't stop eating because it tastes so good!).

And finally, a long-time friend of the farm stopped by the market on Wednesday and bought some kale. She was inspired to send us this delicious recipe for Kale and Black Bean Tacos.
Looks like a keeper!

COMING UP:

Ann Arbor's HomeGrown Festival. Saturday, Sept. 10. If it's anything like last year, the Farmer's Market will be overflowing with a food-interested community (and the local beer and wine tent will be jumping!). Here is a description in the organizers' words: The HomeGrown Festival celebrates food and community in southeastern Michigan, focusing broad mainstream attention on the people who grow our food and the land that sustains us. We support the benefits (and pleasure!) of eating from our own foodshed to create a virtuous cycle that improves our health, our environment and our economy.

As CSA members, you already participate in the movement to support and sustain the local food economy. You may find it very interesting and affirming to come back to the market in the afternoon/evening of Sept. 10 and see your local food community in full swing!

Have a great week everyone!

Share #11, August 27, 2011

2011-08-26T06:20:00.000-07:00

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!

Share #10, August 20, 2011

2011-08-19T16:06:00.000-07:00

Holler Fest is coming! Shirts are in and the crew is psyching up for a great weekend. Hope you can join us!

IN THE BOX:
Watermelon (red or yellow)
Mizuna - new! (green with pointy leaves)
Russian Kale
Asian greens (Asian spinach variety)
Hakurei turnips (white-globed roots with greens)
Beans
Daikon radish (large white long root)
Leek - new!
Celery - new!
Tomatoes
Italian Parsley
Potatoes
Cucumber
Garlic

NOTES FROM THE FARM:

We’re trucking away at the harvest and working on sprucing up the farm for the festival. Sign painting, fixing up the fest grounds, and coordinating galore! Billy, Angie, Kenny, and Chrissy (a.k.a. The Billy King Band) are working on putting together a show that will knock your socks off on Friday night. Hope to see you there!

We are looking for volunteers for the festival, so if you or anyone you know is interested in helping out at the festival, please go to our volunteer page on the hollerfest.com website or come talk to us in person at the market. We love our volunteers and appreciate all of the help they give us in making this beautiful weekend possible!

With the big event coming up next weekend, don’t forget about two fun events happening this Sunday as well. The People’s Food Coop’s Farm Tour Field Day will be stopping at Frog Holler Farm Sunday afternoon in addition to other farms in the area. See where your food comes from! Also on Sunday is the Slow Food Huron Valley’s Picnic Supper at the Farm located at the Waterloo Farm Museum. A delicious feast inspired by the traditions of the 1800s, the menu includes some of your favorite organic veggies from Frog Holler. You might even run into the very same people who bring you your share at market each week, since we’ll be volunteering at the event as well!

NOTES FROM THE FROG HOLLER RECIPE BOX:

New to the box this week is mizuna, leeks, and celery. The leeks are just about begging to be combined with the potatoes in your box, such as in this recipe for leek mashed potatoes. The celery looks a bit different than what you might be used to seeing in the supermarket, but the aroma is unmistakable! Michigan celery is a bit skinnier, but full of flavor. Make the classic kids’ treat ants-on-a-log (celery, peanut butter, and raisins) or add it to a recipe like our gazpacho.

Mizuna is included in a vegan, raw wrap recipe inspired by our friends at the Red Pepper Deli in Northville, Michigan. The deli uses collards for their wraps, but the Russian kale in your box will make an equally delicious and nutritious – and beautiful – wrap that is sure to impress. Our recipe features a vegan pate that is a favorite of intern Kirstin. On it’s own or in the wrap, you will be blown away!

Looking for a fresh way to use the greens in your box? Try a wild green salad that combines the mizuna, kale, and Asian spinach in a simple yet zesty summer dressing. Yummy! Want to step it up a notch? Check at the stall for edible flowers that will add a lovely finishing touch to your dish. Beautiful!

Returning to the box this week is daikon radish. A Japanese vegetable, the name literally means “large root” (dai = large and kon = root). Let the daikon join forces with your hakurei turnips and Asian spinach in a tasty, and incredibly nutritious, miso soup.

Last but not least, as our attention turns to Holler Fest, we wanted to share one of the recipes that we’ll be cooking up next week. Gazpacho, a late summer classic, will be the focus of one of the lunches served next week. This variation will utilize not only some of your delectable tomatoes, but green beans, celery, and cukes to boot. Whether you are serving hundreds or just one, it is sure to be a hit!

Good cooking!

MEET THE INTERNS: ANGIE MARTIN

Angie has been a staple at Frog Holler for the past three seasons. Around market, she can be found working the stall, distributing C.S.A. shares with a smile, or floating around the market networking with other vendors in the community. Around the farm, Angie not only takes a leadership role in farm work, but also keeps a full slate of projects in her free time. A beginner bee keeper, Angie has been the steward for the farm’s two hives, keeping them happy and healthy in their inaugural year.

Making kombucha is another hobby of Angie’s. Keeping the farm well stocked in kombucha, Angie experiments with different recipes and inventive combinations. If you’re interested in making your own kombucha at home, come talk to her at market and pick her brain. She’d love to help!

Angie’s love of farming extends to her personal gardening projects. This year she and Kenny have undertaken an extensive relocation and expansion of the herb garden. Many of the tasty herbs you’ve found in your box this season have come out of this very garden. Working with Slow Food Huron Valley, Angie has raised a number of small patches of heirloom crops, including her very first corn patch. The variety, a “country gentleman” variety of corn, has even provided a bit of huitlacoche, more commonly known as corn smut. A tasty fungus that grows on corn, smut can be made into traditional tacos, as Angie sampled earlier in the week. Delicious!

As Holler Fest nears, Angie morphs into yet another role on the farm – kitchen diva. An avid and experienced cook, Angie helps plan and prepare the feasts that are served from the Frog Holler kitchen throughout the festival. She is particularly excited to try her hand at making BBQ tofu, a farm fave.

Sadly, this season is Angie’s last on the farm (for the time being, at least). At the end of the season, she’ll be moving back to Texas to be with her family. While she is incredibly sad to be leaving her farm friends and family, she is grateful for all that she has learned and the experience she has gained over the past three years. This is not the last of Angie that we’ll see, however, as she is working on a plan that will bring her back to the area to start her own organic farm. Best of luck, Angie!

Have a great week! See y’all at Holler Fest 2011!

Share #9, August 13, 2011

2011-08-11T13:55:00.000-07:00

We heart tomatoes - hope you do too!

IN THE BOX:

Endive - new (frilly green leaves)

Daikon Radish - new (large white long root)

Onion, red or yellow - new

Tomatoes - lots! Red and Heirloom

Green Beans

Zucchini or Summer Squash

Cucumbers or gherkins

Asian greens - Bok Choy

Russian Kale

Cabbage

Garlic

Arugula

Variety Basil - Lemon (pale green, citrus scent) or Opal(dark purple leaves, strong scent)

NOTES FROM THE FARM:

Lots going on as we bring in the harvest and plant a music festival. This week we finished digging the potatoes and pulled all of the bulb onions. We also harvested tomatoes, tomatoes, tomatoes! They took a while getting here, but the tomatoes have arrived and it's always enjoyable to see what unusual and beautiful shape and color the heirloom tomatoes will display - not to mention what delicious flavor!

Two weekend passes to Holler Fest come with your share this week. We will still bring your shares to the Ann Arbor Market on the Saturday of Holler Fest, Aug. 27, but we will definitely leave the market by 1 PM!

A week of harvesting:

Chrissy and Kirstin, intrepid.....

and happy potato diggers!

a spate of spuds!

Emily and Chrissy spread out the onions for drying in the greenhouse
a Striped German heirloom tomato - two pounds!

NOTES FROM THE FROG HOLLER RECIPE BOX:

Fresh tomatoes and green bean salad - you can't go wrong with simple recipes that let the veggies shine! Or here's another: Green Bean Salad.

Our good friends at Gojee.com were very helpful to list a recipe using fresh beans and endive! (Roasted pine nuts and gorgonzola don't hurt.) Check it out: Toasted Pine Nut and Green Bean Salad.More on endive frisee a short way down the page...

If you're unfamiliar with daikon radish, this simple Daikon Salad recipe might be a good introduction. You can get the "mirin" at specialty or natural food stores. Interested in some additional daikon inspiration? Check out this blog, Popcorn Homestead, by our good friend and former intern, Joan Bailey. Now residing in Japan, Joan writes fascinating posts about the food and culture of her temporary new home. You can also use the daikon just like a (rather large) radish; grate or slice it into salads as needed.

As for the endive, this is the frilly or "frisee" variety, a rather bitter green that adds character to mixed salad greens or to anyone who eats it! Frisee endive is so robust that it is often served slightly sauteed or "wilted." Here is a delicious recipe from the blog of another CSA, "Cool Beans," who had just distributed endive! Other suggestions for frisee accompaniments are bacon or blue cheese and walnuts.

You do have a powerhouse salad of flavor and nutrition in your box this week! Chop some of the endive, Russian Kale, Bok Choy and arugula. Add some cucumber slices and a little red onion. Grate some daikon for zip and a little cabbage for crunch. Mix in some tomato slices at the end or serve on the side. Beautiful! Try a fruity dressing, like Tacy's Bluebular Blueberry Dressing to balance the strong flavor of the greens.

MEET THE INTERN'S BROTHER!
Kai Pope, Kirstin's brother, has spent the last week at the farm, pitching right in and getting a taste of midwest farm life after spending much of the past year in China and England. Big sis Kirstin wanted Kai to get the full experience, so he even made the 4:30 AM wake-up call for the Wednesday market. Here are Kirstin and Kai at the market, looking pretty chipper!

Kai is headed back to his senior year at Trinity University in San Antonio, Texas, majoring in East Asian Studies. We wish Kai well and thank him for all his good help!

Kai picking potatoes

Have a great week everybody!

Share #8, August 6, 2011

2011-08-04T21:01:00.000-07:00

Okay, second in our series of Uninvited Farm Share members! Caught in the act, this little fella has a lot of kale, broccoli and chard in him. He was taken several miles away and released in a wooded area with no nearby gardens!

IN THE BOX:

Cauliflower - new!

Cucumbers - new! either slicing or pickling cukes (gherkins)

Tomato - our tomatoes are ripening very slowly, but we wanted to get you started!

Rainbow Chard

Asian Greens - mixed baby bok choy and yukina savoy

Beets - the beets with the darker greens are "Detroit Dark Red", a variety of beet local to the Great Lakes region - thus, the name!

Zucchini/Summer Squash

Garlic

Potatoes

Basil

Herbal surprise -

NOTES FROM THE FROG HOLLER RECIPE BOX: Here's a tasty Swiss Chard with White Beans and Parmesan recipe that could work with the Asian greens as well. Wondering what to do with those chard stems? The Recipe Box has a simple and simply delicious way to use them. Fresh peaches have arrived; here's a way to enjoy them in a Peach and Basil salad (From the Gojee.com web site that was mentioned in last week's newsletter). And although this recipe calls for baby potatoes and summer squash, it would work fine using chunks or slices of more mature veggies and roasting them first instead of boiling. Experiment!

MEET THE ...FARM CATS!

Although we still have two more interns to "introduce" ( you have probably already met Angie and Kirstin at the market), the farm cats demanded to be acknowledged for all the hard work they do. So here they are - the amazing, resourceful, productive, not-spoiled-at-all cats of Frog
Holler!

Gus, the Frog Holler watch cat! Named Augustus for the month he was found (August 1, 2010), the story is that Gus dropped out of a tree into Angie's arms. He timed his fall perfectly and has confirmed his place in the farm through his puppy-like antics and friendliness, and his cat-like purring snuggles.

Luna, the Frog Holler driver! Getting ready to dismount from the golf cart that she just parked, Luna has settled right in after being found in the greenhouse last fall. She makes up for her small size with a big purr, and is always up for a belly rub. And sometimes she gets a little wild; then we call her Luna-tic!

Sparky, Frog Holler Ninja cat. Nicknamed Spry Sparky, she has patrolled the Frog Holler fields for sixteen years and was originally named for the legendary Tigers manager, Sparky Anderson.

Lionel Kingsley Bartholomew I: top cat and ace sleeper! Lionel appeared in an uninhabited stone cabin on the farm in the fall of '09. He has obviously made himself right at home!

New kitty on the block, this little tabby (pictured below) just showed up in the corn patch this week. The crew has named him Norbert, or Norbie, and he is sweet, comfortable with people, very game despite a gimpy leg that doesn't stop him, and looking for a good home! Interested?

TWO NEAT FARM-RELATED EVENTS

The People's Food Coop has organized a Farm Tour Field Day, visiting farms in this area that supply the Coop with all their good produce. Although we don't actually sell to the Coop, our connection to the PFC goes back almost forty years. The Coop grants a Life as Art Award each year, in honor of the memory of Ken King, Frog Holler's founder and first (posthumous) recipient of the award. The tour is a great way to travel the terrain of this area's farmland, meet the folks who grow, and experience the community of folks committed to raising good food awareness. Frog Holler's turn on the tour is from 3:15-4:00 Pm, Sunday, Aug. 21.

Slow Food Huron Valley has organized a lovely event in the Waterloo area, a Picnic Supper at the Farm. Unfortunately it falls on the same day but a little later in the day as the PFC Farm Tour. Aren't we lucky to have so many interesting events in our area? The Waterloo Picnic event will also include the delicious expertise of our friend and market neighbor, John Savanna of Mill Pond Bread. Wherever Mill Pond baked goods go, good eating can't be far behind! (Mill Pond bread will also be featured in some Holler Fest meals.)

And don't forget Holler Fest the following weekend (Don't worry, we won't let you forget!).

Have a great week everyone!

Share #7, July 30, 2011

2011-07-28T09:57:00.000-07:00

A happy tomato hornworm munches away on a tomato vine in our greenhouse. One of the largest and most voracious vegetable pests, the hornworm can do a lot of damage if left unchecked. This one is a doozy at about five inches long - we don't usually let them get that big! They blend in very well with the tomato foliage, so if you see vines with no leaves at the top of your plants, start looking for this hungry muncher!

IN THE BOX:

Potatoes - new!

Basil - new! Genovese variety

Beets

Zucchini/Summer Squash

Lettuce - Romaine and Red/Green Bibb

Kale - mix of White and Red Russian

Carrots

Arugula

Garlic

NOTES FROM THE FIELD: Yes, we did get some rain. Actually buckets of rain, and that's quite enough for a little while! It looks like the garden soaked it up well and this extra moisture will hopefully give the young fall crops a needed boost.

NOTES FROM THE MARKET: A nice young fellow stopped by our market stall on Wednesday and asked about purchasing a quantity of zucchini to make ratatouille. He threw some basil into the box, and when asked what he was going to do with all that zucchini and basil, replied that he had one of the carts over at Mark's Carts. His name is Blake, his cart is "Eat: Hot Meat on a Bun," and he grilled all the zucchini and turned it into a fresh and tasty ratatouille that afternoon. If you haven't visited Mark's Carts, do check out one of Ann Arbor's most creative "food courts." You will find that many of the chefs feature local and organic produce; we're happy to be in the mix!

NOTES FROM THE FROG HOLLER RECIPE BOX: Ah, new potatoes - what's not to love, and what to do with them? At Frog Holler, we favor roasting everything these days, and the young potatoes are no exception. Sliced or cut in chunks and then tossed with olive oil and sprinkled with salt, pepper and rosemary - oh don't wait, just do it! If you want to add some veggies to create a satisfying one-dish meal, consider revisiting the Frog Holler Recipe Box archives for this Spicy Potato-Kale dish, created by Chrissy Martin, our featured intern.

We devoured many trays of Roasted Zucchini this week - again sliced and tossed with olive oil, salt, pepper and now chopped basil. Allow them to get a bit blackened for extra flavor and texture. Or roast them just until tender for a melt-in-your-mouth snack.

Basil - the "royal herb"! Revered in India where it is said to have originated, this aromatic and distinctively-flavored herb has made its way into cuisine around the world. We remember the days at our market stall when we used to give out recipes for Pesto because folks hadn't heard of it! Times have certainly changed and now this potent herbal sauce has become a mainstay in many kitchens, especially in the summer when Basil is plentiful and fresh.

There is much discussion on how best to store this cold-sensitive herb. Here are some helpful suggestions from our good friends at Tantre Farm.

Wrap leaves in a dry towel and keep in an airtight container. It can be kept at about 50 degrees for a few days before leaves start blackening. You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color. This is very easy–just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar—away from light and heat.

Or put basil stems in a glass of water and place on windowsill in kitchen. You'll get an occasional delicious whiff and the basil will stay green until you use it. Best used in a few days - and how can you not?!

Gojee.com is a currently trending recipe site even recommended by Michael Pollan. Close-up photos of each dish that you can almost taste, along with interactive features titled "I crave" or "I have", make this a stimulating and often helpful site. Most of the recipes link to a food blog which often takes you into a whole new world of recipe ideas! There are so many talented and creative folks writing about food these days - a cornucopia of cooking ideas right at our fingertips! Here's a delicious way to prepare Roasted Kale and Beets, gleaned from the blog, Serious Eats - a Food Blog and community.

MEET YOUR MUSIC FESTIVAL: HOLLER FEST!

Holler Fest is less than a month away and we hope you will all join us for this chance to experience the natural beauty of the farm, enhanced by 30+ talented local musicians, delicious wares from the farm and local food community, and folks and families having just plain fun.

For those new to the Frog Holler CSA, I am reprinting the Holler Fest description from last year's newsletter. Here goes:

In 2007, we celebrated 35 years on the farm. Over the years we had hosted regular small gatherings to share music, organic food and the unique beauty of our land. It seemed natural to bring all that together in one big party and Holler Fest was born. When the 200+ folks who came out that day started talking about "next year", we realized that a farmy-foody, family-friendly, funky-folky music festival appealed to many good folks in the Ann Arbor area. Holler Fest 2008 was expanded to three days, with over twenty local musical acts lining up to generously share their talent. The Cabin - a stone cottage on the hill overlooking the pond - was called into service for acoustic sets filled with intimate musical moments. The Holler Kitchen was built, serving up hundreds of delicious meals, filled with organic veggies from Frog Holler. A volunteer team emerged and kept the food and fun rolling throughout the weekend. 2009 was a very sad year for the King family and the organic community. Ken King's untimely passing was deeply felt by so many who appreciated his decades of dedication to living and working with the land. Ken, who considered himself a musician as much as a farmer, assumed that the farm and Holler Fest would continue, and Holler Fest 2009 was dedicated to Ken's memory. A moving Tribute Concert on Saturday night ended with the entire hillside singing to one of Ken's songs: "Moonlight Bright as Day". Holler Fest will continue and Holler Fest 2010 is less that a month away! As Frog Holler CSA members, two weekend passes accompany your farm membership. But more than a free pass to the festival, we hope that you will feel "ownership" of this unique opportunity to connect with local artists, enjoy the beauty of Frog Holler's rolling hills and gardens, imbibe the hearty farm fare, and immerse yourself in the positive energy of a community connected by these simple but deeply satisfying activities.

Although Holler Fest 2010 turned out to be a slightly rainy festival, spirits were not dampened and we look forward to gathering again in 2011. The web site has lots of helpful information along with the schedule of performers (that we know so far).

Do you have any time or talent to share? Although CSA members don't need to volunteer for their passes, volunteering is a fun way to experience Holler Fest from the inside. If you're interested, go to the Volunteer! link on the web site. Thanks in advance - we couldn't do this without a whole lot of help! www.hollerfest.com

MEET THE INTERNS: CHRISSY MARTIN

Chrissy is doing her second tour at Frog Holler. She joined us for a few months last season because her sister, Angie, was already working here. After a winter internship in Florida, Chrissy returned to Frog Holler in July, joining big sis Angie again as well as her five-year Florida roommate, Tacy (featured in Newsletter #4). So it's a friend and family affair as the three pals move down the rows weeding, talking and laughing - getting a lot done while having a lot of fun!

Chrissy graduated in 2010 from New College of Florida (in Sarasota), with a major in Music and Performance, specifically emphasizing experimental music and movement. After her 2010 stint at Frog Holler, Chrissy returned to Sarasota to participate in an ensemble of students and alums who, under the guidance of two New College professors, were exploring collaborative and improvisational movement and performance. The goal was not to necessarily perform, but to see what emerged as the group addressed a particular theme or topic without script or even conclusion. This fascinating work/play has stimulated Chrissy to consider further exploration in the field of art therapy, and especially with children.

While Chrissy participated in the movement internship, she also apprenticed with a local modern dance company and sang in a cover band! Some of her favorite tunes to sing were Aretha Franklin's "Chain of Fools" and Bonnie Raitt's "Somethin' to Talk About".

While on the farm, Chrissy is always up for a yoga session or a turn in the kitchen. Chrissy loves to cook and is glad that there are so many creative cooks and hearty eaters at the farm! She also appreciates the close-knit family atmosphere at Frog Holler, and the collaboration with the crew as they all work together to bring in the harvest or vanquish the weeds!

Chrissy created a delicious salad last week from fresh lettuce and kale, grated beets and carrots, arugula, and other fresh goodies such as blueberries! Accompanied by her favorite Ginger-Miso Dressing, it was the perfect side dish for a summer meal.

Chrissy's many talents even extend to the art realm, where her light-hearted and whimsical design of the Holler Fest card (see above) perfectly captures the spirit of the festival. When you come to Holler Fest, you'll see Chrissy in the Holler Kitchen dishing up some delicious and hearty fare, and also on the stage singing with the Frog Holler band, as well as managing the Local Goods Emporium at the Fest and maybe even guiding an improvisational workshop! There are many paths this talented young woman can travel; we're glad that her journey brought her back to Frog Holler this summer!

Angie (l.) and Chrissy Martin, sing
together in the barn at the Frog Holler 2nd of July party

Have a great week everyone!

Share #6, July 23, 2011

2011-07-21T12:37:00.001-07:00

Our farm cats know what to do when it's hot! They spent most of the week in this spot and with this degree of animation. Hope you found a way to keep cool!

IN THE BOX:

Lettuce - two heads
Green or Yellow Beans
Carrots
Beets
Kohlrabi
Hakurei Turnips
Russian Kale
Asian Greens
Zucchini or Summer Squash
Scallions - new patch
Arugula - new patch

FROM THE FROG HOLLER RECIPE BOX:

Are you eying your box of veggies and not really feeling like cooking? Well, you could make a crisp and tasty snack plate with carrots, Hakurei turnips and kohlrabi. Peel and slice the kohlrabi, then arrange with slices of turnips and carrot spears. Serve with a bowl of Holler Hummus and you have a tasty no-cook snack/meal. The beets could be grated with carrots and tossed with your favorite cole slaw dressing for a vibrant fresh side dish. The lettuce, scallions and arugula team up for a mid-summer salad dressed with Blueberry Dressing: a creation from intern Tacy, and a delicious response to the fresh crop of blueberries showing up in the market now. Check out the Arugula postings in the Recipe Box for other creative ways to use this flavorful salad herb. And if you haven't tried Massaged Kale, a no-cook way to prepare this nutritious green, maybe this is the week!

Now let's see what's left. Well, you do have some greens after topping the turnips and beets (you did keep the greens, didn't you?). How about a stir-fry with chopped garlic, scallions and turnip and beet greens, along with the asian greens. Add some tofu chunks if you like and when the greens are tender, serve with a very tasty no-cook Thai Peanut Sauce. Or try this simple and delicious recipe for baby bok choy; the tat soi (asian greens) in your share will work just as well. Staying in the Asian cuisine mode, this Hakurei turnips recipe calls for some cooking, but not too much, and your efforts will be well worth it!

Okay, everything is chopped, sliced or stir-fried except that sweet little box of beans. Well, the Recipe Box doesn't know what to do with them, but I'll bet you do!

Chrissy, Angie, Kirstin off to collect the garlic

NOTES FROM THE FIELD:
This week we tried to work with the heat: starting field work in the (relatively) cooler morning and reserving the afternoons for work that could be done in the shade. We finished cleaning the garlic and removed it from the greenhouse where it was plenty dried and cured. We starting picking some new patches - beets, arugula, scallions, lettuce and said good by to cilantro, dill and the first beets. (There
will be more coming). We eyed the first tomatoes starting to color up.

garlic cleaning party

Angie Martin, Frog Holler Farm Beet Queen of 2011!

Angie beats the heat washing carrots

MEET THE INTERNS: BRETTON FOBES Bretton with a shower of flowers

Bretton grew up in Pleasant Lake, Michigan,
and is returning to the area after two+ years in Cincinnati working as a Licensed Veterinary Technician at a large practice in the city. As a long-time friend, along with her family, of Frog Holler, Bretton thought about working at the farm as part of her "decompress from the city" transition. She joined us in June, dividing her time between Frog Holler and her mom's mini-farm in Pleasant Lake.

Bretton grew up helping out with her family's large garden and taking care of the numerous animals around the homestead. Her family has fostered many animals over the years, as well as providing a loving home for up to 15 cats, three ponies, various chickens and ducks, bunnies, pygmy goats, some fish and gerbils, and of course family dogs. Bretton's love of animals and facility for taking care of them led her to seek a Bachelor of Science from the MSU College of Veterinary Medicine, with a Minor in Veterinary Technology. She graduated in 2007 and worked in the Lansing area before taking the job in Cincinnati.

Bretton's immediate plans remain open; she is considering taking additional training in a specialty area of veterinary technology. For now she loves being at Frog Holler - spending time outside, eating good food, and working with the plants. And she thinks it's pretty cool to work at a place where you can go swimming on your lunch break!

Well, Cincinnati's loss is our gain and we welcome Bretton back to the area, to the farm, and to our community!

Have a great week everyone - stay cool!

fun on the farm pond

Share # 5, July 16, 2011

2011-07-15T01:51:00.000-07:00

Our baby barn swallows left the nest this week! They were spotted later sitting in a row on a branch. Their still diligent mother swooped around them, giving a flying demo. Hopefully she'll get some rest from those open mouths. Fly well, little ones!

IN THE BOX:

Cabbage - new

Hakurei Turnips - new (white-globed roots with greens)

Purslane - new (see photo below to identify)

Green Beans - new

Lettuce

Carrots

Rainbow Chard

Asian Greens - baby Bok Choy or Tat Soi , (bunched dark green, spoon-shaped leaves)

Zucchini/Summer Squash

Garlic

Herbs - TBA!

NOTES FROM THE BOX:

Lots of good stuff in there this week!

Purslane? - We generally include this nutritious and tasty herb in the share at least once a season. Purslane likes it warm, so it starts appearing as summer temperatures rise. And yes, that is the same plant that you just weeded from your garden! Although considered a weed by many, purslane is a popular cooking and salad vegetable around the world, especially in Mexico and India. It was said to be Gandhi's favorite vegetable!

Purslane is now gaining attention for its nutritional pedigree. It has been discovered to contain large amounts of alpha-linolenic acid, one of the highly sought-after Omega-3 fatty acids. The stems are also high in Vitamin C.

And purslane also happens to be delicious! The succulent leaves are crisp and juicy, with a fresh green, slightly peppery flavor. Enjoy it chopped into salad or lightly sauteed. And maybe leave a little the next time it shows up in the garden!

Hakurei Turnips - Sometimes called "salad turnips," this variety is known for its tender sweetness (with turnip overtones of course!). Many folks munch on raw slices, add them to a crudite plate with a dip, or mix thin slices into salad. Roasting the turnips brings out a rich flavor that just might fool any skittish turnip eaters. And of course the greens are edible and loaded with nutritional value. A versatile veggie friend!

NOTES FROM THE FIELD:

The warm weather has been bringing in the summer crops, although the cool weather greens are a bit nonplussed! We did get a little rain last Tuesday, but all the crops are thirsty and we continue to irrigate around the farm, doing our best to give the veggies a cool refreshing drink. Keep those rain dances coming! We finished harvesting garlic this week with good weather for drying and curing. We continue to weed weed weed, and while the calendar and weather say SUMMER, we are looking ahead to fall and starting to plant the late season crops.

(photo of sprinklers at work near the hoop houses)

FROM THE FROG HOLLER RECIPE BOX:

Zucchini and Summer Squash are relatively new arrivals in the share box; as the season progresses they will probably become old friends! This week we enjoyed this generous veggie in several forms. A roasted zucchini platter was quickly emptied. Raw spears of zucchini and summer squash made tender and mild scoopers for Holler Hummus. Or, instead of using chickpeas for hummus, try using zucchini or summer squash as the base for this delicious Zucchini Hummus. (scroll down). And here's a link to a Vegan Zucchini Bread that we enjoyed right down to the last crumb! (A little lemon zest and chopped walnuts were added for extra zip and crunch.)

The cabbage and carrots in your share are just calling out to become cole slaw! Try the two different recipes/suggestions from the Frog Holler Recipe Box.

MEET THE WWOOFERS: KYLE FRITZ AND DJ MICHIELS

WWOOFER? Well, that's an acronym for Worldwide Workers On Organic Farms (alternately World Wide Opportunities on Organic Farms). Formed in the UK in 1971 and originally called Weekend Workers On Organic Farms, the organization is now a worldwide network linking volunteers with organic farmers and helping people share more sustainable ways of living. In return for volunteer help, WWOOF hosting farms offer food, accommodation and opportunities to learn about organic lifestyles.

Frog Holler has been registered with the WWOOF organization, but never hosted any "WWOOFers" until Kyle and DJ drove in on July 5, fresh from a music festival in western Michigan. Kyle had contacted us in the winter, knowing that he would be in Michigan for the festival, and looking for a relatively nearby farm to learn about organic growing. Kyle's friend DJ came along for the ride!

Neither Kyle nor DJ had ever worked on a farm, but Kyle, a self-described "health nut," has been living in Chicago and doing his best to eat organically and learn more about personal health. The opportunity to WWOOF on an organic farm seemed like a way to deepen that knowledge and, in Kyle's words, "become more conscious of how we affect this earth and how it affects us."

Both fellows jumped right into the farm tasks the first afternoon they arrived and they may have been wondering if "WWOOF" really stood for Willing WEEDERS On Organic Farms! But Kyle and DJ worked cheerfully and willingly during some of our hottest days. They also pitched in with the harvest and salad prep, spent some time at the market stall (they loved the market!), spent some time in our farm pond (they loved that too), ate lots of good farm food, hung out with the farm crew, and had a full farm experience until they left on the 13th.

DJ, although he didn't know quite what he was getting into, said the experience far exceeded expectations. After being at Frog Holler, DJ says he will be more conscious of what he is eating and where it comes from. Both Kyle and DJ look forward to learning more about sustainability, organic growing practices, and the healing qualities of good food.

Kyle, who spends a lot of time in Chicago traffic as a bike messenger, especially noted the nurturing quiet of the farm and the opportunity to really bond with the plants when working so closely with them. DJ, hailing from Nashville, also appreciated the refreshing simplicity of working on a farm compared to the city rush. And both fellows mentioned the value of the farm community who live, work and play together!

We certainly appreciate Kyle and DJ's willing hands and cooperative spirits. We felt as positive as Kyle and DJ did about their experience at Frog Holler; maybe we'll call it Win Win On Organic Farms!

(weeding crew in the leeks, l. to r. - DJ, Kyle, Bretton, Emily, Norah, Edwin, Kirstin, Chrissy)

Have a great week everyone!

Share #4, July 9, 2011

2011-07-07T18:00:00.001-07:00

CSA member Charo Ledon with her granddaughter Najeh - watching the rainbow over Frog Holler at the 2nd of July Party.

It was hot and it looked like it might rain...but it didn't! Instead, we had swimmers in the pond, folks walking the farm trails and viewing the gardens, a fantastic pot luck, an awesome double rainbow, lively music in the barn, fireworks, fireflies putting on their own show, campers, yoga in the barn Sunday morning, delicious breakfast fare, and more swimming! We were happy to meet some new CSA members and have folks enjoy the beauty of Frog Holler on a classic summer day.

Thanks to all who made it out and contributed to the good times!

In the Box:

Rainbow Chard
Red or White Russian Kale
Broccoli
Arugula
Parsley/Dill/Cilantro - choose when you pick up your box
Radishes
Sprout Mix - alfalfa, red clover, radish, lentil, mung beans
Carrots - new!
Summer Squash/Zucchini - new!
Asian Greens (Tatsoi) - new!
Garlic - new! The first harvest of garlic bulbs

Notes on the Box: As the summer crops start to come in, we have spent a lot of time in the packing area this week - washing, sorting, bunching and boxing. Enjoy your share!

Notes from the Frog Holler Recipe Box :

Member Jackie Creager discovered this delicious vegetarian collards recipe and sent it our way. It could very easily be made with kale; if you used kale you could probably reduce the cooking time. We appreciate it when members share how they have used their veggies - feel free to let us know!

We had many requests at the party for the Barbecued Tofu recipe. It's a bit involved but intern Emily Foley(who first served the dish at a lunch break) got some help from intern Tacy and cooked up almost twenty pounds of this tofulicious creation for the party. It disappeared!

We have been harvesting a new arugula patch and reveling in the piquant nuttiness of this unique herb. Angie on the lunch crew was inspired to create this simple and simply delicious arugula salad. It was a big hit!

Determined to make lemons out of lemonade, Tacy's turn on the lunch crew produced this amazing quiche from the broccoli that the persistent groundhog continues to nibble. It eased the pain nicely! And speaking of Tacy.....

Meet the Interns: Anastasia "Tacy" Sallen

Tacy comes to Michigan from Sarasota, Florida, where she attended the New College of Florida, graduating in 2010 with a degree in Anthropology. Tacy wrote her senior thesis on the culture surrounding community gardens, specifically about a long-standing community garden that was forced to move. She studied the impact of that move on the gardeners and the community around the garden in its new setting. This long-term involvement with the culture that grows with a community garden piqued Tacy's interest in experiencing large-scale growing and its impact on a larger number of people.

That's one reason why Tacy especially likes working at the Frog Holler Farm market stall, where she can see the smiles on folks' faces as they load up their bags with beautiful veggies. But Tacy also enjoys all aspects of farming at Frog Holler - from the focused hand weeding, to harvesting, prepping and packing share boxes. She was even excited when she wheel-hoed for the first time!

From Frog Holler, Tacy heads to Finland for a two-year Master's Program in Education and Globalization at the University of Oulu. Tacy's research will explore horticultural therapy and how it can be used to make younger refugees more comfortable in an unfamiliar atmosphere.

Growing up working in her dad's restaurants in Lake Worth, Florida, has given Tacy an ease in the kitchen from which we all benefit. If you see her at the market, ask her about her Strawberry Balsamic Vinaigrette dressing, or the Four-Berry Pie she and her roomie Chrissy created, or the myriad flavors of ice cream that she and the crew recently churned out!(:-) Or check out the Broccoli Quiche in the Recipe Box that Tacy served up for a lunch last week.

Our appreciation for Tacy does go beyond the lunch table! Her cheerful willingness to take on any task makes her an easy member of the farm team; her quiet competence makes her a
valuable one!

Notes from the Holler Musicians The Billy King Band (Billy and Kenny King, Angie Martin) in the barn at the 2nd of July party - some friends sitting in.

Thursday, July 14, Manchester Gazebo Concert
Just 15 minutes from Ann Arbor - a sweet concert in the park. 7:30. Indoor seating if it rains.

Sunday, July 17, From the Arb web site:
Music in the Arb – Featuring the Billy King Band
Join us for the 2011 season’s first concert of the Music in the Arb series at the amphitheater in Nichols Arboretum. Tonight’s performance features the Billy King Band—raw-edged rock and roll that blends traditional, acoustic, and electric blues. Free parking is available for this event in U-M lots on Washington Hts., Observatory, and Nichols Dr. To reach the amphitheater, enter the Arboretum at 1610 Washington Hts. or via Nichols Dr. below the U-M Hospital by the Huron River and follow the signs. Amphitheater is about a half mile from both entrances. Free.
Location: Nichols Arboretum
Category: Events
Date: 7/17/2011
Date Details: held in the amphitheater in Nichols Arboretum
Time: 6 pm to 9 pm

Holler Fest, Aug. 26-28
Schedule TBA - you're all getting passes so hope to see you there!

Have a great week - a few rain dances wouldn't hurt!

Share #3, July 2, 2011

2011-06-29T18:43:00.000-07:00

Look who's nestled in the garlic scape!

In this week's box:

Spinach
Chard
Russian Kale
Baby Beets
Broccoli
Scallions/summer onions
Garlic Scapes
Radishes
Arugula
Dill or Parsley or Cilantro

Notes from the Box:

Spinach - last time for the summer. The lettuce crop is waning a little, so spinach salad this week! Spinach is a cool weather crop, and although this summer's temperatures haven't been too steamy, spinach will be happier taking a break until fall.

Swiss Chard - Chard, on the other hand, is happy to produce the entire summer. We hope you are making friends with this generous vegetable!

Radishes & Russian Kale - be sure to check the Recipe section for some tips on cooking.

Garlic Scapes - Last of the scapes until next year. We'll be harvesting garlic bulbs soon!

Scallions/summer onions - Scallions, or green onions, also like cool weather. As the summer progresses, they are inspired to realize their inherent bulbous nature. These summer onions are excellent for cooking or adding zip to egg, potato or tuna salad.

Arugula - We are starting to pick a new patch so this arugula is very tender and mild. Adds a sprightly nutty flavor to any salad.

Dill/Parsley/Cilantro - Your choice from one of these bunches. Sorry, we don't have an unlimited supply of these herbs, so early folks will probably get more choice! They're all good!

Broccoli - This broccoli comes to you with the Well-Fed Groundhog Seal of Approval! This year we have shared a lot of our cole crops with these voracious critters and we're not so happy about it. Our yield has been reduced, but at least the groundhogs confirm how delicious the broccoli is!

Anyone want a cute little pet? :-)

Notes From the Field:

This week a large weedy carrot patch literally brought us to our knees. Baby carrots are delicate but the crew stuck with it through several painstaking sessions - and emerged victorious! Those carrots are going to taste so good!

carrot patch - partially weeded, partially weedy

carrot weeding crew - a nose-to-the ground job

carrot patch finished - carrot weeders finished off!

yay - we're done!

Notes from the Frog Holler Recipe Box:
Check out these garlic scape recipes for delicious ways to use your last batch of scapes. Also, visit Diana Dyer's blog for all things garlic. Diana's other very informative blog is 365 Days of Kale. How healthy can two blogs get? Diana's blogs have lots of nutritional information and recipes - very helpful.

You can also learn about or be reminded of delicious ways to use your weekly greens allotment at the Frog Holler Recipe Box. If you haven't made Kale Chips, do check out the recipe on the Kale Page in the Recipe Box and give it a try. Your kale will disappear fast!

Have you roasted radishes yet? Once you do, you might never eat them raw again!

Recipes are great for learning new ways to cook favorite or unfamiliar foods, but sometimes at the farm we are too tired to cook but are still hungry. This minimalist Kale recipe emerged from a desire to eat something healthy with no fuss and in a short time. It has become a staple!

Meet the Interns: Evan Dayringer

Evan comes from a relatively rare tribe: Ann Arbor natives! Born and raised in Ann Arbor, Evan graduated from Community High, and went on to receive a BS in Mathematics from MSU.

Evan's family was a member of Ann Arbor's first CSA farm, The Community Farm of Ann Arbor, while he was growing up. That early exposure to good food and good growing practices led him to an internship at Tantre Farm last year. Evan is continuing his exploration into a livelihood more grounded in reality as he self-educates himself in farming practices. Although ready to leave the abstraction of academic study, Evan appreciates the intellectual challenge provided by farming. There is always something to try and figure out!

While at Frog Holler, Evan can often be seen running the trails through the woods and over the hills. At other times, he might be reading an 800-page tome of classic Chinese literature, The Water Margin. In the photo, Evan is reading a poem from an 18th c. book of Chinese literature titled Story of the Stone. The poem is about burying the blossoms of spring, and Evan shared it with the Friday crew just after the summer solstice. It was sad but beautiful!

Evan divides his work days between Frog Holler Farm and The Brinery, a fine new local business dedicated to creating artisan fermented foods and educating the public to their benefits.

Evan's culinary style lends itself more to process than specific recipes. Here is a Share Box Lunch Dish that Evan recently served up to a very satisfied lunch crew. There are as many variations of this dish as there are vegetables, so enter into it with Evan's spirit of experimentation and discovery and you'll do just fine. As Evan says: When you start with good ingredients, you're very likely going to end up with good food!

Evan is also an organizer of the Michigan Young Farmer Coalition, an organization dedicated to supporting agricultural stewardship, community farming initiatives, and young people getting started in farming. Obviously Evan has contributed to many local food-oriented businesses and organizations in the Ann Arbor area. We're glad that he has brought his dedication and inquiring mind to Frog Holler this season!

Hope to see you at the farm party - have a great weekend and week!

Share #2 (and #1 for some!), June 25, 2011

2011-06-22T12:54:00.000-07:00

In the box:

Collards - big round "platter" leaves (see photo!)
Spinach - bagged
Lettuce - Green Bibb, soft light green rosettes
Garlic Scapes - green stalks with curly ends
Scallions (Green onions)
Baby Beets - dark red, small globes, dark green/red leaves
Radishes - bright pinkish-red, light green leaves
Fresh herbs: Arugula - small bunch, light green leaves
Dill - small bunch, fern-like leaves, darker green
Sprouts - a mix of Alfalfa, Mung Bean, Aduki, Red Clover, Radish
Strawberries - the patch is winding down...:-(

Edwin and Angie reach for the last berries

Notes on the box:

Collards - full of nutrition like its Kale cousins. Cook like Kale.
Spinach - see last week's newsletter for nutritional info
Lettuce - ditto above
Garlic Scapes - see last week's newsletter for more info and recipes
Baby Beets - Our first harvest of beets; they will continue to size up over the next few weeks. Use the greens too; they are tender and flavorful.Toss into stir-fry or soups; chop into salads. Very nutritious!
Radishes - you can also use these greens. Steam, saute, or throw into stir-fry for a spicy nutritious green option with a mild mustard flavor.
Fresh Herbs: Arugula and dill. From the Joy of Cooking, first edition: Confucius, a wise man, refused to eat anything not in season. Everyone who has tasted the difference between food served with fresh rather than dried herbs knows how wise he was. Enjoy these fresh herbs!

Storage tips for your share: First off, you are getting fresh-from-the-farm produce, so you're ahead of the game to start with. But in order to keep your veggies at the peak of their flavor and crispness, here are a few suggestions.

Most greens keep best if you give them a quick rinse, shake offthe excess water, and store in a plastic bag in the refrigerator. The thicker greens such as kale and collards will keep a little longer than the thinner leaved greens such as lettuce, chard, spinach and arugula.

Folks have the most success keeping salad mix by spinning off some of the moisture and storing in a plastic bag in the fridge. Some customers have gone to elaborate lengths such as layering the salad mix between sheets of paper towels to extend its freshness. That might help but it's a lot of work. Just get your mix relatively dry and enjoy!

Beets and radishes keep best and stay firm if the roots are cut from the greens. Store in separate plastic bags - the roots, of course, will keep longer than the greens.

Opinions differ on the best way to keep fresh herbs. Some folks like to place the herb stems in a glass of water in the refrigerator (some also cover the glass lightly with a plastic bag). Others simply treat the herbs like greens: rinse, drain and store in plastic. Fresh Dill also freezes very well: simply chop, place in plastic bag and freeze.

This has been a week of harvesting the early crops, planting the late crops, and weeding weeding weeding all the crops. In the above photo, the crew heads out of the new lettuce patch after weeding all afternoon, while Billy seeds a new patch in the next bed.

Frog Holler Recipe Box

Chickpea Spinach Soup is a hearty recipe using several of your share box items.

Emily Foley, our featured intern, suggests this tasty Beet Salad.

Meet the Interns: Emily Foley

Emily graduated from U-M in 2009 with a BA in Screen Arts and Culture. She must have also had a Minor in world travel; since graduating from high school in 2005 , Emily has spent a summer in Ethiopia, two semesters in Capetown, South Africa, two months in Nepal, and a month in Israel! Emily grew up in Boston, but comes to Frog Holler from Brooklyn, NY, where she has been living for the past year doing freelance film work. Emily leaves the farm at the end of July to film a Kundalini Yoga Conference outside of Paris, France.

Emily arrived at Frog Holler in early May, and shortly after her arrival, volunteered her time and talent to create a video of last year's Holler Fest. She condensed footage from eight hours (!) of film taken by intern Kirstin Pope into a lively two-minute synopsis of Holler Fest highlights. Check it out!

Emily delighted the lucky lunch bunch this week with her version of a dish she enjoyed in Nepal: Momos. They are a Tibetan dumpling, filled with tasty spicy veggies. In the photo, the momos have not yet received their delicious sauce.

Emily has covered a lot of ground, but is also very much at home on the Frog Holler ground (and in the Frog Holler pond!). Emily comes from a food-conscious family, and, while at U-M, she worked at Zingerman's and was one of the leaders of the Zingerman's Edible Landscape program, which connects the gardens around the deli to the food being served at the restaurant. An interest in deepening her experience of farming and community brought her to Frog Holler; we appreciate Emily's enthusiasm and creativity and are very glad to be a stop on Emily's world tour!

2nd of July Party

You are all welcome to come out and see the farm on the 2nd. Camping is an option for those who would like to stay; we appreciate your letting us know if you plan to camp.

There will be walking trails and self-guided farm tours during the day (after 4 PM). We have a lovely swimming hole, but it is not kid-friendly (no wading) so please keep that in mind. Potluck is scheduled for 6 PM with live music starting around 7 or 7:30 - a preview of some of the bands/ musicians who will be playing at Holler Fest.

Hope to see you!

Share #1, June 18, 2011

2011-06-15T09:55:00.000-07:00

Meet your farm!

Welcome new and returning members! We look forward to sharing the fruits of our collaboration with the earth, weather and Mother Nature! We also hope to see you out at the farm on July 2nd. More information on that next week.

As you all know, except for two downright tropical days, it has been a cool spring. The greens are happy and warm weather crops are biding their time. We picked strawberries for the first time this week, which is unusually late. We should be picking for another week or two, so June 25th shares will also have some berries. Yes, the berry season is short and sweet, but look how happy the lettuce is!

Back garden lettuce patch

Here's what's in the box for this week:

Kale: Red Russian or White Russian. (Gray-green leaves, purple or white stems)
Swiss chard: Rainbow variety (Dark green leaves, stems and veins of different colors)
Kohlrabi: Purple! (dark purple bulb, green leaves)
Lettuce: Red Romaine (elongated deep red leaves)
Arugula (light green smaller leaves)
Scallions
Garlic Scapes (bunched stalks with crazy curly ends - use all that seems tender)
Radishes
Rhubarb
Sprouts: Frog Holler Mix
Strawberries!

NOTES ON THE BOX:

Kale: Red Russian Kale is an old-fashioned variety once called "Ragged Jack" and said to have been brought to this country by Russian trappers in the 1800's. White Russian is a sister variety. They both are sometimes called Siberian Kale, have "ragged" or frilled edges, and are very hardy and delicious!

Swiss Chard: Rainbow variety known as "Bright Lights". Be sure to use the beautiful stems in your cooked veggies or soups. The leaves cook like spinach; the stems cook more like celery, so adjust your cooking times. Read more about the value of making friends with Swiss Chard from "Nutrition - Answers @ Your Fingertips," a new CSA newsletter feature by Jennifer Wooley, a registered dietitian who is volunteering her time and expertise to Frog Holler.

Lettuce: Red Romaine. Read about the nutritional values of the various lettuce varieties and enjoy this robust and beautiful Romaine variety.

Kohlrabi: Growing in popularity, this purple variety offers sweet cauliflower/cabbage crunchiness along with vibrant color for salads, slaws or crudites. Also good steamed, sauteed or roasted!

Garlic Scapes: Once unknown in this country, but now wildly popular, read all you need to know about this short season treat in a recent AnnArbor.com article by Kim Bayer. And see a photo of Angie Martin, one of the Frog Holler interns! Most importantly, enjoy your scapes! In stir fry, pesto, soups, roasted veggies and any dish enhanced by a light fresh garlic flavor.

Sprouts: This is a blend of alfalfa, mung bean, red clover, aduki bean, and radish. We enjoy fresh sprouts year-round - in the winter when fresh local salad greens are scarce, and in the summer as a crisply tender addition to salads and sandwiches.

Meet Jennifer Wooley,MS, RD, CNSC. Jennifer, who obviously has lots of nutritional background, is volunteering her skills and knowledge to provide nutritional information on the veggies we enjoy all season. Jennifer loves sharing her expertise and/or researching for new information, so feel free to send questions and suggestions. And thank you Jennifer for contributing to the Frog Holler Farm CSA in such an informed and creative way!

Check out Jennifer's nutritional rundown for some of the veggies in this week's share!

FROG HOLLER RECIPE BOX

Here is where you'll find many delicious ways to use the veggies in your share. You'll see listings from last year, organized by vegetable, and we'll be adding new recipes each week that correspond to items in the box. Visit often, and "follow"!

Added this week: Garlic Scape-Kale Pesto, Massaged Kale (scroll down on the Kale page), Roasted Kohlrabi, and Rhubarb-Strawberry Crisp. It's difficult to cook strawberries when they're so fresh and sweet, but if you find yourself with an abundance of berries or rhubarb, do try this Crisp recipe; it has drawn raves!The amount of sugar can be reduced, especially if adding a sliced ripe banana to the fruit!

NOTES FROM THE FARM:
Here are some of the Frog Holler interns scrutinizing the work ahead on the Monday morning garden walkaround. We have a great crew this year and we'll have them face the camera for future newsletters!

NOTES FROM THE HOLLER MUSICIANS Angie Martin, Billy King, Kenny King

They put down their hoes and pick up their instruments! The Billy King Band, composed of Billy and Kenny King, along with intern Angie Martin and other musical friends, regularly performs upbeat folk/pop/country fusion tunes around the Ann Arbor area and at Frog Holler Farm events. Here's what's coming up this month:

Barn Dance at Rancho Tranquilico

June 18, 6-10pm
11300 Island Lake Rd., Dexter
Another opportunity to celebrate Legacy Land Conservancy's 40th Anniversary. Join us for music and dancing in the barn at former Legacy Executive Director Barry Lonik's beautiful property. Enjoy the sweet originals and tasty covers by Billy King and Friends, with a bonfire to follow. All ages welcome, snacks and non-alcoholic drinks available. Bring a chair and what you like to drink. Donations requested.

Saturday, June 25 - 8pm - Yellow Barn - Frank Allison / Billy King - 416 W. Huron Ann Arbor, Michigan - Frank and Billy will take turns sharing tunes. Acoustic.

The YELLOW BARN’s driveway is at the bottom of the hill, on the left, just before the railroad bridge as you head east into downtown Ann Arbor on Huron Street - It’s just a short way into the drive. It’s the big yellow barn on your left! Easy parking.

Media media media: Follow Frog Holler Farm on Twitter and Facebook for more farm updates. Check out the Frog Log for occasional reflections from Frog holler matriarch, Cathy King.

Have a great week everyone!

Share #18, October 16, 2010

2010-10-15T19:04:00.000-07:00

poised for packing

this week's share: potatoes, carrots and sweet potatoes at center- ringed by (clockwise from right) radishes, winter squash(delicata-oblong; sweet dumpling-round,cream and green; acorn - ridged), collards, hot peppers (optional), rainbow chard, parsley, arugula, leaf lettuce, spinach, green peppers

Thank you for returning your boxes! If you read this before you come to market, you may want to bring your own container for this last share so that you don't have to take the box. If that doesn't work out, just return the box to us when you can.

Thanks to all who filled out the feedback form. If you would still like to, just go to last week's newsletter and click on the link. We appreciate your kind remarks and will certainly keep your suggestions in mind.

Frog Holler CSA 2011: We will contact you after the first of the year. If you want to join again, we'll ask for a $50.00 deposit to hold your space. If we have additional space, we'll open up to folks on the waiting list some time in February.

Life after CSA: Rena Basch, from Locavo rious, a local frozen food CSA, tells us that she has openings for the upcoming season - first distribution in November! Check out the web site and see if this might be a good winter option for you.

Although this is our last share distribution, we are hoping to be at market for a little while longer with some late crops that we planted on a gamble (farmers are inherently risk-takers). The warm fall has supported some late harvests, so stop by!

Frog Holler Farm Recipe Box: This is the title of our new recipe blog. Hopefully this will provide easier access to the recipes. This week, after discovering a blog waxing passionately poetic about radishes, we all enjoyed roasted radishes! They are really good, making nice snacks or even a surprising element of an hors d'oeuvres tray. See this recipe (and lots of others) at the Frog Holler Farm Recipe Box.
More cheers and ideas for radishes in this informative blog.

From Heidi Swanson's beautiful blog 101 cookbooks comes this tasty, simple and very Italian recipe - with arugula, of course!

Brown Butter Tortelli

Heidi says:
I used a dozen big, chubby fresh tortelli here. You can certainly use ravioli. The ones I used were stuffed with ricotta al limone, but a bit later in the year I can imagine substituting winter squash / pumpkin tortelli/tortellini/raviolis - about 1/3 pound / 150g for 2 servings.

one dozen fresh tortelli pasta
4 tablespoons unsalted butter
1 tablespoons aged balsamic vinegar
fine grain sea salt
grated zest of one lemon

2 - 3 big handfuls of torn arugula or other bitter/spicy greens

plenty of grated fresh pecorino or Parmesan cheese

Bring a large pot of water to a boil. Cook tortelli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.Brown Butter Tortelli

In the meantime, place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.

Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.

The same blog offers this appealing "clean out your fridge" recipe, featuring greens - in their case, kale, but collards would work just fine.

Ribollita

Heidi says:
I had a number of beans in my freezer and used a few of them here. Yes, you can even see some flageolets in there. But when starting from scratch, I usually opt for cannellini. On the bread front, I used a loaf of two-day-old whole wheat bread, but have at times opted for ciabatta. Canned beans can be used here, the equivalent is roughly two 15-ounce cans. Look for cavolo nero - a craggy evergreen-hued kale that might also be labeled lacinato or Tuscan kale.

3 tablespoons extra-virgin olive oil, plus more for drizzling
4 celery stalks, chopped
3 medium cloves garlic, chopped
2 medium carrots or equiv. winter squash, chopped
1 medium red onion, chopped
1 14-ounce / 400 ml can crushed tomatoes
1/2 teaspoon crushed red pepper flakes

1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped

4 cups / 22 oz / 620g cooked white beans
1/2 pound / 8 oz / 225g crustless loaf of bread
1 1/2+ teaspoons fine grain sea salt
zest of one lemon
lots of well-chopped oily black olives

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, and red onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning. Stir in the tomatoes and red pepper flakes, and simmer for another 10 minutes or so, long enough for the tomatoes to thicken up a bit. Stir in the cavolo nero, 3 cups of the beans, and 8 cups / 2 liters water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_H5Q7jxy-uRs/TLkb9ZasqeI/AAAAAAAAAXY/_iQ471xP1WY/s1600/Julien%27s+pix.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_H5Q7jxy-uRs/TLkb9J1WU9I/AAAAAAAAAXQ/SbdCTspEw9Q/s1600/csashare5+001.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_H5Q7jxy-uRs/TLkb8pSQ6fI/AAAAAAAAAXI/87HgSfgG67M/s1600/csashare5+004.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_H5Q7jxy-uRs/TLkb8TSHpfI/AAAAAAAAAXA/1GUMSUvt-94/s1600/Julien%27s+pix+011.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_H5Q7jxy-uRs/TLkb8GGvMqI/AAAAAAAAAW4/Van2FA7eh_I/s1600/Julien%27s+pix+012.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_H5Q7jxy-uRs/TLkXIs2GB2I/AAAAAAAAAWw/2I7SZeKQnZU/s1600/Julien%27s+pix+010.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_H5Q7jxy-uRs/TLkXILPr7vI/AAAAAAAAAWo/xp5c7igSoWs/s1600/Julien%27s+pix+009.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_H5Q7jxy-uRs/TLkXH7s3q7I/AAAAAAAAAWg/NEEfF7gdwX0/s1600/Julien%27s+pix+008.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_H5Q7jxy-uRs/TLkXH9vRBlI/AAAAAAAAAWY/gxjfgZfyeqI/s1600/Julien%27s+pix+007.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_H5Q7jxy-uRs/TLkXHZsXKiI/AAAAAAAAAWQ/Jzj4nuwLnNU/s1600/Julien%27s+pix+006.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_H5Q7jxy-uRs/TLkWYjKxOFI/AAAAAAAAAWI/8ovOHQtaSos/s1600/Julien%27s+pix+005.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_H5Q7jxy-uRs/TLkWYf4CzDI/AAAAAAAAAWA/tQ0LZnNoen0/s1600/Julien%27s+pix+004.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_H5Q7jxy-uRs/TLkWYMxUKHI/AAAAAAAAAV4/_5WU3pZ_394/s1600/Julien%27s+pix+003.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_H5Q7jxy-uRs/TLkWXj7LtvI/AAAAAAAAAVw/bJO_pQhnXak/s1600/Julien%27s+pix+002.jpg"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_H5Q7jxy-uRs/TLkWXu9T_VI/AAAAAAAAAVo/ro4XTmig8Ig/s1600/Julien%27s+pix+001.jpg"></a> <div style="text-align: center;"><a href="http://4.bp.blogspot.com/_H5Q7jxy-uRs/TLkRQOcwuRI/AAAAAAAAAVg/aN98FSueJAs/s1600/CSA+share+%2318%21.jpg"></a> </div><div style="text-align: center;"><span style="font-style: italic;">poised for packing</span> </div>  <div style="text-align: center;"><a href="http://3.bp.blogspot.com/_H5Q7jxy-uRs/TLkRP9j8cTI/AAAAAAAAAVY/6eAsjLTS0Jo/s1600/CSA+share+%2318%21+003.jpg"></a> </div><div style="text-align: center;">this week's share: potatoes, carrots and sweet potatoes at center- ringed by (clockwise from right) radishes, winter squash(delicata-oblong; sweet dumpling-round,cream and green; acorn - ridged), collards, hot peppers (optional), rainbow chard, parsley, arugula, leaf lettuce, spinach, green peppers </div> <span style="font-weight: bold;">Thank you for returning your boxes</span>! If you read this before you come to market, you may want to bring your own container for this last share so that you don't have to take a box. If that doesn't work out, just return the box to us when you can.  <span style="font-weight: bold;">Thanks to all who filled out the feedback form</span>. If you would still like to, just go to last week's newsletter and click on the link. We appreciate your kind remarks and will certainly keep your suggestions in mind.  <span style="font-weight: bold;">Frog Holler CSA 2011</span>: We will contact you after the first of the year. If you want to join again, we'll ask for a $50.00 deposit to hold your space. If we have additional space, we'll open up to folks on the waiting list some time in February.  <span style="font-weight: bold;">Life after CSA:</span> Rena Basch, from <a href="http://www.locavorious.com/">Locavorious, </a>a local frozen food CSA, tells us that she has openings for the upcoming season - first distribution in November! Check out the web site and see if this might be a good winter option for you.  Although this is our last share distribution, we are hoping to be at market for a little while longer with some late crops that we planted on a gamble (farmers are inherently risk-takers). The warm fall has supported some late harvests, so stop by!  <span style="font-weight: bold;">Frog Holler Farm Recipe Box:</span> This is the title of our new recipe blog. Hopefully this will provide easier access to the recipes that seem to be appreciated, according to the feedback. This week, after discovering a blog waxing passionately poetic about <span style="font-style: italic;">radishes</span>, we all enjoyed roasted radishes! They are really good, making nice snacks or even a surprising element of an hors d'oeuvre tray. See this recipe (and lots of others) at the Frog Holler Farm <a href="http://froghollerorganic.blogspot.com/2010/10/roasted-radishes.html">Recipe Box. </a> More cheers and ideas for radishes in this informative <a href="http://www.digginfood.com/2010/05/radishes-deserve-respect/">blog</a>.  From the beautiful blog <a href="http://www.101cookbooks.com/archives/brown-butter-tortelli-recipe.html">101 cookbooks</a> comes this tasty, simple and very Italian recipe - with arugula, of course!  <span style="font-weight: bold;">Brown Butter Tortelli</span>  I used a dozen big, chubby fresh tortelli here. You can certainly use ravioli. The ones I used were stuffed with ricotta al limone, but a bit later in the year I can imagine substituting winter squash / pumpkin tortelli/tortellini/raviolis - about 1/3 pound / 150g for 2 servings.     one dozen fresh tortelli pasta    4 tablespoons unsalted butter    1 tablespoons aged balsamic vinegar    fine grain sea salt    grated zest of one lemon     2 - 3 big handfuls of torn arugula or other bitter/spicy greens     plenty of grated fresh pecorino or Parmesan cheese  Bring a large pot of water to a boil. Cook tortelli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.   the same blog offers this appealing "clean out your fridge" recipe, featuring greens - in their case, kale, but collards would work just fine.  <span style="font-weight: bold;">Ribollita</span>  I had a number of beans in my freezer and used a few of them here. Yes, you can even see some flageolets in there. But when starting from scratch, I usually opt for cannellini. On the bread front, I used a loaf of two-day-old whole wheat bread, but have at times opted for ciabatta. Canned beans can be used here, the equivalent is roughly two 15-ounce cans. Look for cavolo nero - a craggy evergreen-hued kale that might also be labeled lacinato or Tuscan kale.      3 tablespoons extra-virgin olive oil, plus more for drizzling     4 celery stalks, chopped     3 medium cloves garlic, chopped     2 medium carrots or equiv. winter squash, chopped     1 medium red onion, chopped     1 14-ounce / 400 ml can crushed tomatoes     1/2 teaspoon crushed red pepper flakes      1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped      4 cups / 22 oz / 620g cooked white beans     1/2 pound / 8 oz / 225g crustless loaf of bread     1 1/2+ teaspoons fine grain sea salt     zest of one lemon     lots of well-chopped oily black olives  In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, and red onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning. Stir in the tomatoes and red pepper flakes, and simmer for another 10 minutes or so, long enough for the tomatoes to thicken up a bit. Stir in the cavolo nero, 3 cups of the beans, and 8 cups / 2 liters water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.  In the meantime, mash or puree the remaining beans with a generous splash of water - until smooth. Tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20 - 30 minutes. Stir in the salt, taste and add more if needed. Stir in the lemon zest.  Serve immediately, or cool and refrigerate overnight. Serve reheated, or "ribollita" meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of olive oil and some chopped olives.  Makes a large pot of soup - enough for 10 servings.

In the meantime, mash or puree the remaining beans with a generous splash of water - until smooth. Tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20 - 30 minutes. Stir in the salt, taste and add more if needed. Stir in the lemon zest.

Serve immediately, or cool and refrigerate overnight. Serve reheated, or "ribollita" meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of olive oil and some chopped olives.

Makes a large pot of soup - enough for 10 servings.

Notes From the Field: a big thank you to all of you who have stayed with us through the ups and downs of the growing season. We appreciate your willingness to explore, learn and share! We also very much appreciate your support and the sense of relationship we have as we pack the boxes, see you at market, or welcome you to the farm. (Hope to see you at Hollerween!)

We are also very grateful to the team of enthusiastic young adults who worked long days in the fields but always had energy to share a story, cook a meal or crack a joke. They created meaningful relationships with each other and with the earth, and their dedication, integrity and spirit gives us hope for the future! Here's a little photo summary of the summer - these were sent by Julien before he headed back to France:

Kat tidies up the market stall

Kenny heads out to Holler Fest

Angie and Billy rock out at Holler Fest

Dorothy at the Holler Fest volunteer tent

the dreaded Pinocchio Eggplant Syndrome!

organic gardening - eeeeewwwwww!

Julien - sometimes this was the only way to withstand the bugs!

Edwin, Jenny and Kat, transplanting in the greenhouse

Julien, our intern from France, picking zucchini with panache!

A day in the zucchini patch might lead to...

...a well-deserved rest!

Kirstin concentrating

Chrissy with Frog Holler bouquet

Chrissy and Dorothy

Gus and Lionel - partners in kitty crime!

Thanks everyone - have a great year!

Share # 17, October 9, 2010

2010-10-08T16:00:00.000-07:00

Here is your Feedback Form for this year's CSA. Thanks for taking a little time to fill it out. And thank you for your support throughout the season. Sorry to say, next week will be our last share distribution.

In the box:

Spinach
Carrots
Potatoes
Arugula
Chinese Cabbage or Pac Choi
Celery
Green Leaf Lettuce
Radishes
Winter Squash: Sweet Dumpling and Acorn or Delicata
Hakurei Turnips
Salad Mix or Lettuce/Parsley

Join us for Hollerween! Saturday, Oct. 30
4 pm - farm walks
6 pm - potluck
7 pm - bonfire
8 pm - live music in the barn
9 pm - costume parade and dancing to dj dracula
rain or shine - the barn is enclosed and will be warm!
hope to see you!

Notes from the field: Well, we didn't get frosted! Really not even close, although it has been cool enough that the basil is sulking and the tomatoes have gone on strike. But the greens and roots are happy and we have spent most of the week harvesting various crops. One day was spent digging sweet potatoes, an experimental crop for us. We did discover that we have been sharing these sweet spuds with an extensive mole population. So the sweet potatoes don't look too pretty, but we're curing them in the greenhouse this week and will hopefully be able to distribute a sampling next week.

Notes from the web: Here are some photos taken at the Mill Pond "Taste of Italy" last Sunday night. It was a fantastic event filled with exquisitely prepared local food and shared community spirit. The Frog Holler salad mix was featured in one of the courses and the Frog Holler farm crew all pitched in to help make this a successful event and hopefully new tradition! If you haven't ever sampled any of the delicious baked goods at our Farmers Market neighbor's stall, check them out when you pick up your share!

And here's another link to a blog posting from our intern Dorothy's friend Rebecca, who visited for a day, pitched in with good spirit, and took beautiful photos of her experience on the farm. Rebecca's web site is Big Things Ahead and her post does a great job of depicting a day on the farm - check it out!

Notes from the box: The farm crew picked apples last week at Wasem's Fruit Farm. Even though the word is that it's not a good apple year, they came home with bags and bags of crisp and tasty fruit. We have canned some as applesauce, slated others for apple butter, and Waldorf Salad is also on the menu. Use that tasty Michigan celery in your box!

Use more of your share items plus other yummy ingredients with this recipe for a White Bean and Arugula Soup.

Intern Kirstin suggests this flavorful fall salad: Equal parts spinach and arugula, toasted sliced almonds or walnuts, apple chunks, dried cranberries, goat cheese or feta (optional but not really), and dressed with a balsamic vinaigrette.

And intern Angie wowed us tonight with tempeh cutlets marinated in tamari and wine, mashed potatoes with garlic and parsley, and mushroom gravy. Get your fresh Michigan mushrooms from Tantre Farm at the Farmers Market!

Any way you slice it, the harvest is here and it's delicious! Have a great week!

Share # 16, Oct. 2, 2010

2010-09-30T18:21:00.000-07:00

Two more shares after this week! Thanks for bringing your boxes back! We will have a feedback form available with next week's newsletter.

In the box:

Collards
Beets
Carrots
Tomatoes
Arugula
Basil
Pac Choi or Yukina Savoy (Asian spinach)
Peppers - hot and sweet
Hakurei Japanese Turnips
Radishes 0r Kohlrabi
Salad Mix or Lettuce/parsley

The beginning of Fall at the Frog Holler pond.

Although the farm comes to many of you in a box each week, we hope that you have had a chance to actually see the beautiful piece of land that is Frog Holler. If you haven't yet visited the farm, consider joining us for Hollerween, Saturday, October 30. All are invited for a potluck, barn dance, and bonfire, with free-form farm walks starting at 4 in the afternoon. Costumes are encouraged!

Another special event takes place this weekend over at Mill Pond Bakery in Chelsea. John Savanna, our long-time friend and market neighbor, is hosting "A Taste of Italy", a five course meal on the lake with entertainment by two of the Frog Holler Farm team, Billy King and Angie Martin. This is a Slow Food event, and here's a link to find out more: http://www.facebook.com/event.php?eid=149041238462498&ref=ts#!/event.php?eid=149041238462498
If you have the time and wherewithal to attend, you won't be sorry!

Notes from the Field: For some reason, at this time of year, the deer become more interested in sampling the forbidden veggies in our fields. Seven-foot high electric fencing is usually enough to deter the uninvited guests throughout the season, but not lately. In a whimsically determined effort to confuse and repel the deer, who are sensitive to a change in the environment, the farm team scattered plastic chairs throughout the patches that seem most appealing. Maybe all they wanted was a place to sit down, and they will leave our veggies be! We will see...

Chard and chairs - munched plants in foreground

Notes from the box: This will very likely be our last distribution of tomatoes. :-( Hopefully you have found delicious ways to use the bountiful crop this season. We have been canning crazy at Frog Holler this past week. With 28 pints of salsa, 40 quarts of spaghetti sauce, 12 quarts of tomato juice and 21 quarts of tomatoes - we are done! All of this came from the "second" tomatoes; it's a pleasure to turn non-marketable produce into satisfying winter meals. We may have a few more boxes of "seconds" at market this week; ask if you are interested!

Basil will probably take a hit this weekend, if the temperatures dip down as predicted. We pulled whole plants from our first patch for this week's share. That explains the slightly rough but good-sized bunches. If you haven't made pesto yet, it's time!

This will also be the last of the peppers, which are also susceptible to frost. The hot peppers are either Jalapenos, Cayennes, Serranos, Hungarian or Thai Dragons. Hungarians are the largest and the least hot; Jalapenos, Cayennes and Serranos are all medium-sized and have a nicely warming degree of heat, but look out for those little guys! The Thai Dragon peppers are tiny, but you don't need much to make a difference. Have fun with them and wear rubber or latex gloves when you're cutting them up!

l to r: Hungarian, Jalapeno, Cayenne, Serrano, Thai Dragon

Everything else in the share is hardy and harvestable for several more weeks.

Notes from the kitchen: Two members have contributed delicious and greens-filled recipes this week - thank you!

Patty Swaney emailed this Chard Tart recipe which looks like a great company dish. It could probably be made with collards, but you would have to cook them longer. Asian greens would work too!

Kathy Carter shares her Chard Tart Recipe from her 1970’s version New Joy of Cooking

Chard Tart  Pastry :
2 cup all purpose flour 
1/2 tsp salt 
1/2c water 
1/2c extra-virgin olive oil  

Combine flour and salt in a medium bowl. Stir together water and oil until blended, add to the flour stirring until all flour absorbed. Knead mixture briefly. Dough will be very moist and difficult to roll, so press it into an 11-inch tart pan with a removable rim. Refrigerate for at least 1 hour or until needed.  

Filling :

1 tbsp olive oil 
1 red onion, finely diced 
1 pound chard leaves (or mix of chard, spinach, escarole or other early greens), stems  removed, leaves well washed and chopped (I will add some of stems, finely diced) 
2 tbsp chopped fresh basil or 1 ½ tsp dried, finely crumbled (have also subbed pesto) ¼
tsp salt 
1/8 tsp ground black pepper 
3 large eggs 
1/3 c. heavy cream or half-and-half 
1 cup grated Parmesan cheese  

Cook onion in olive oil over medium low heat until well softened (15 minutes). Add chard and cook until tender (8-10 minutes). Season with basil, salt, and pepper. At this point I have often refrigerated the mixture for later use. 
When ready to bake, position rack in lower third of the oven. Preheat to 375°F. Take crust from refrigerate and push up sides against rim to form edge (has usually softened and stretch out while sitting). Combine the eggs, cream, and cheese in a bowl. Add the chard mixture, then scrape mixture into the prepared tart shell.
Bake until the crust is golden and filling is firm, 40-45 minutes. Let cool to room temperature before serving.  

And Sue Niedzielski brought over this fascinating recipe that uses oodles of greens. It also looks like the kind of recipe where you could leave something out and it would still work. Sue said she uses whatever greens she has and gives it thumbs up!

Gumbo Z'Herbes

Author's note: A Cajun contraction of "gumbo aux herbes," this dish is meatless for Lent and traditionally eaten on Maundy Thursday. It is supposed to contain seven green vegetables to bring seven new people to you who will bring you luck. But feel free to substitute other greens or shorten the list. Lengthy cooking time is a feature of Cajun cookery; I have more than halved the time this gumbo would spend on the stove in a Cajun household. Hopefully, it still brings luck.

Step One:

6 c. coarsely chopped spinach
6 c. coarsely chopped collards
4 c. coarsely chopped beet or turnip greens
4 c. coarsely chopped cabbage
2 c. coarsely chopped watercress
2 c. coarsely chopped dandelion greens or chicory
1 c. coarsely chopped flat leaf parsley
8 c. vegetable stock

Step Two:

1/4 c. ghee or butter
2 T. minced fresh ginger
2 c. finely chopped celery or fennel
1 c. finely chopped green or red pepper
2 t. dried thyme
2-3 bay leaves

Step Five

1/4 t. ground cloves
1/2 t. ground allspice
1 t. black pepper
Salt
Cooked Rice

1. Place all chopped leafy vegetables and stock in large soup pot. Bring to boil. Partially cover, reduce heat, and simmer very slowly for thirty minutes.
2. Meanwhile, melt ghee or butter in a large skillet over low heat. Add ginger, celery or fennel, peppers, thyme, and bay leaves. Cover and cook, stirring occasionally, until vegetables are tender. Set aside.
3. Drain green vegetables in a large sieve held over a bowl to catch the pot liquor (stock). Press out all the liquid with the back of a spoon. Coarsely grind - but do not puree - the vegetables on a food processor.
4. Add the greens to the skillet containing the celery and bell peppers. Cover and cook over low heat, stirring occasionally , for ten minutes.
5. meanwhile, measure six cups of the pot liquor back into the soup pot. Add the greens, cloves, allspice, and pepper. Bring the mixture to a boil. Partially cover, reduce the heat, and simmer for 45 minutes to an hour. Add salt to taste. To serve, place a mound of rice in the center of an individual bowl for each diner and pour the gumbo over it.

Hakurei Turnips

Scratching your head with those turnips? They aren't so pretty but are mighty tasty. Try boiling some and then mixing in with mashed potatoes. Or stir-fry with sweet onions and apple chunks. I'll bet they would go in that gumbo just fine! Or try this recipe for: Radish, Turnip and Carrot Salad

½ bunch carrots, sliced shredded or grated

1 bunch radishes, sliced shredded or grated - kohlrabi would work too

1 bunch salad turnips (variety: Hakurei, sweet whites!), sliced shredded or grated

½ bunch pink turnips (variety: Scarlet Knight), sliced shredded or grated

2 tablespoons rice wine vinegar
2 teaspoons freshly grated ginger
2 teaspoons honey
2 teaspoons toasted sesame oil

4 teaspoons olive oil
4 teaspoons soy sauce (I used a little less.)
Toss together vegetables. Mix liquid ingredients in
separate bowl. Taste the mixture and, if necessary, adjust vinegar, oils, or other ingredients to your liking. Pour over vegetables. Toss, then let
marinate in refrigerator for at least one hour before
serving.

Farm crew heads down the two-track after harvesting in the "back field"

Have a great week!

CSA Share #15, September 25, 2010

2010-09-24T17:36:00.000-07:00

Thank you for returning your boxes!

In the box:

Rainbow Chard
Asian greens - Tat Soi, Pac Choi or Yukina Savoy
Zucchini or Summer squash
Beets
Butternut squash
Tomatoes
Garlic (slightly nicked while being dug)
Potatoes
Cilantro
Radishes
Salad Mix or Lettuce and Arugula

Fall Salad Mix - flavorful and flowerful!

Notes from the field: It's all about tomatoes this week and whether you got a little or a lot, we hope you enjoy this bountiful harvest. After losing all three of our tomato patches to Late Blight last year, we are especially appreciative of this season's crop. We will be canning this weekend too!

Here is our favorite Salsa recipe from a cookbook titled appropriately, Salsas!, by Andrea Chesman. It has been on the Frog Holler shelf since 1985!

Vegetable Salsa

2 T. vegetable oil
1 c. diced onions
1 c. diced celery
1 c. diced carrots
3 garlic cloves, minced
1-2 c. seeded hot peppers( we use less and it has a more moderate but still satisfying amount of heat. Your call.)
3 T. chopped fresh parsley or 1 T. dried
1 T. chopped fresh cilantro
4 cups tomato puree or canned tomatoes or 6 c. fresh tomatoes, seeded and finely chopped
1/2 c. wine vinegar ( can use apple cider vinegar)
1 t. salt
1 t. sugar

In a large saucepan, heat the oil. Add the onions, celery, carrots, garlic, and hot peppers. Saute until the vegetables are soft, about 10 minutes. Add the parsley, cilantro, tomatoes, vinegar, salt, and sugar. Simmer for 45 minutes.

Allow to cool slightly. Then blend in food processor - you can keep it a little chunky if you like. Return to saucepan and simmer for another 30 minutes. Taste and adjust seasonings.

This salsa will keep in the refrigerator for a few weeks. But it will be gone before that! It also freezes easily or you can process it with the hot water bath method.

Author's note: This is not a classic salsa but it happens to be a favorite. The addition of vegetables gives it a thick texture, which makes it an excellent sandwich spread - perfect on grilled cheese sandwiches and burgers if all kinds. It is also great in omelets, on cooked rice or vegetables, and in sauces as a seasoning base. In fact, this salsa has more uses than I can list. So I make up double and triple batches, and put the extra up in canning jars. It freezes well.

At Frog Holler, we couldn't agree more. So whether you're making salsa or sauce, sandwiches or soup, enjoy your tomatoes while Jack Frost is still on summer vacation. Until he returns, a tomato toast to a delicious and versatile vegetable. Have a great week!

Share # 14, September 18, 2010

2010-09-15T17:57:00.000-07:00

In the box:

Russian or Tuscan Kale
Potatoes
Radishes
Asian Spinach (Yukina Savoy)
Tomatoes - red and heirloom
Green Beans
Beets
Garlic
Acorn and Delicata Winter Squash
Herb bunch - either sorrel, arugula or basil or parsley!
Salad Mix or Lettuce/Chard

Notes from the field and table: With fall in the air(and on the calendar for next Thursday), but summer crops very much still with us, good eating abounds! The tomatoes continue to pour out of our second patch, while the winter squash has ripened and readied itself for harvesting. We are finishing up our last planting of beans, while just starting to pick a new patch of radishes (1000 of these little red gems harvested this week!). Greens are especially happy with these crisper nighttime temperatures.

Kirstin helps to unload a trailer full of greens!

Some of the Frog Holler cooks (and eaters) tend to be minimalists, enjoying the delicious flavor of fresh-picked, cleanly-grown produce without much extra flourish except a little salt and/or butter. For these folks, the Delicata (beige and green striped) and Acorn (dark green ridged) squash in your share were simply split, baked, lightly buttered and consumed warm for dinner, and cold for breakfast and snacks! Delicata squash especially, sometimes called "dessert squash", lend themselves to the satisfaction of natural sweetness and simple pleasures.

Other members of the crew like their dishes with a little flair. If you fall in that category, we offer two variations on squash stuffings from the classic Moosewood cookbook.

STUFFED SQUASH
Split two squash lengthwise. Remove seeds and bake, face down, on an oiled tray for 30 minutes at 350 degrees, or until tender enough to eat. Make filling while squash is baking.

Filling One: Mushroom/Cheese

1/2 c. chopped mushrooms / 1 c. chopped onion / 1 clove crushed garlic / 1 cup cottage cheese or ricotta / 1/2 tsp. basil / 1/4 c. chopped parsley / 3/4 c. bread crumbs or cooked rice / 2 Tbs. white wine/ salt, pepper, butter

Saute mushrooms, onions, garlic in butter or olive oil with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, 25-30 minutes at 350 degrees. Baste with liquid from the saute as it bakes.

Filling Two: Apple!

2 medium cooking apples / 2 c. cottage cheese / juice from 1 lemon / 1/2 c. chopped onion / 3 Tbs. butter / dash of cinnamon / 3/4 c. grated cheddar

Saute apples and onion in butter until onion is clear. Combine with remaining ingredients and stuff the squash. Bake, covered, 15-20 minutes, or until heated through. Optional: 1/2 c. chopped walnuts (sauteed) and/or handful of raisins.

A COLORFUL ACCOMPANIMENT - BEETS!

2 medium beets / 1 medium carrot / 1 clove garlic / 3/4 c. orange juice / salt, pepper / 2 Tbs. butter or olive oil

Roast beets and carrot until tender. Remove beet skins. Dice beets and carrot. Chop garlic and saute gently for two minutes, add remaining ingredients. Season to taste.

If you haven't cooked beets with orange juice yet, do give it a try. Almost guaranteed to convert a non-beet eater!

SICILIAN-STYLE ROASTED GREEN BEANS WITH BALSAMIC VINEGAR

1 box green beans, trimmed
1 large red bell pepper, sliced lengthwise into 1/2-inch-thick strips(sorry, not in the share!)
2 Tbs. olive oil
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/3 cup balsamic vinegar
1/4 cup fresh orange juice
1 tsp. fresh lemon juice
1 tsp. grated orange zest

1. Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.

2. Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.

3. Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup.

GERMAN STYLE WARM POTATO SALAD

This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian or regular sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.

8 oz. potatoes, cut into 1- x 1/2-inch pieces
4 oz. green beans, cut into 2-inch pieces
3 Tbs. olive oil
3 green onions, white and pale-green parts chopped (1/4 cup) (can use yellow or red onions)
2 Tbs. white balsamic vinegar
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh tarragon or dill (can substitute arugula, basil or sorrel)
4 cups loosely packed baby spinach leaves ( can use chopped Asian spinach!)

1. Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.

2. Meanwhile, heat oil in skillet over medium heat. Add green onions. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.

3. Drain potatoes and green beans. Toss with olive oil mixture and herbs. Season with salt and pepper, if desired. Serve warm on bed of spinach.

RADISH SANDWICH!

Back to the kitchen minimalists, who tend to spend less time in the kitchen, but still know what's good!

Take one slab of dense dark bread - just about any Mill Pond bread will do. (See our neighbor stall at the market, and/or last week's CSA newsletter.) Butter thickly with good butter. Slice radishes and arrange on bread. Sprinkling of salt is optional. Enjoy this satisfying combination of earthy, rich and piquant flavors! Prep time: Five minutes!

STEAMED ASIAN GREENS WITH SESAME SOY DRESSING

Still scratching your head when it comes to preparing greens? Try this simple but tasty variation.

Recipe courtesy Tyler Florence

1 head Asian greens
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish

Use your favorite method for steaming the greens. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.

FROZEN TOMATOES

And finally if, heaven forbid, you're getting tired of fresh tomatoes, you can capture some of that flavor for the winter months with this minimalist's pres erving method. Simply chop whole tomatoes in large chunks, cutting out the stem end and any bad spots, fill plastic baggie with tomatoes and toss in freezer. It might lack the finesse of a pantry full of sparkling jars of canned tomatoes, but it gets the job done and the thawed tomatoes will add a rich satisfaction to winter soups. Keep it simple or jazz it up - however you do it, enjoy this week's share!

The last of the 2009 tomatoes

Share #13, Sept. 11, 2010

2010-09-10T18:03:00.001-07:00

In the box:

Baby Pac Choi

Beans - green, romano or pole
Potatoes
Leeks
Collards
Corn
Daikon radish
Garlic
Basil - Sweet, Fine-Leaf, Opal or Cinnamon
Tomatoes - red and heirlooms
Salad Mix or Chard/Sorrel or Arugula

Notes from the Market: We have many market friends whose products regularly enhance our meals. Let's take a stroll around the market to introduce you to a few of these friends.

First, immediately to the left of our stall on Wednesdays, is David Klingenberger of The Brinery. New to the market this year, David is creating a fermented food business that is contributing nicely to the digestion of Ann Arbor residents! Fermented foods are a traditional staple in many cultures (think sauerkraut) and David brings a creativity and enthusiasm to his new business that promises enhanced health for many of his customers. David uses local ingredients to make two flavors of Kim Chee, along with sauerkraut and several kinds of pickles; he recently shared some pickled Egyptian Turnips with us. You name it - he'll ferment it! David used a case of our cabbage, beets and kohlrabi to create a big bucket of "Hollerkraut" to serve at Holler Fest. Hope you got some - it was delicious! David's stall is further down the line on Saturdays so you might have to hunt a little to find his colorful products and big smile.

David Klingenberger of The Brinery

Walk a little further down the aisle (usually on Saturdays) and you can often find the "Kenzoil" stall. Kenzoil was created by Ken Carlsen in 1995, when friends who tried the basil salad dressing he had created started asking him to make more for them. Soon Ken was selling his "Kenzoil" at the Farmer's Market and now at stores throughout Southeast Michigan. Full disclosure: Kenzoil is the secret ingredient in Frog Holler minestrone!It also goes nicely dribbled on open-faced grilled cheese sandwiches, and certainly has many more sophisticated uses. Kenzoil was also donated to Holler Fest - check it out!

the 10 oz. bottle of Kenzoil - "boldly delicious"

Back to the Wednesday market (they don't come on Saturday) and a little further down the aisle from our stall, you'll find the monks from the Detroit Zen Center offering a variety of delicious raw and sprouted products. They call their business "Living Zen Organics" and have been purchasing 5 cases of kale from us for many weeks. They turn this kale into a delectable raw kale salad as well as tasty kale chips. They make other snacks and treats, which you may have spotted at the Local Food Emporium at Holler Fest. Also new to the market, this group is committed to fresh, local, organic products in a very delicious way!
Two tasty products from Living Zen Organics

Now let's turn around and head back to our stall. If you haven't shopped at his stall already, it's time to meet John Savanna, of Mill Pond Bread, baker extraordinaire and long-time pal. Hearty slabs of Mill Pond Bread regularly grace the Frog Holler lunch table, and if you had a peach-apple bar at Holler Fest, you realized how well the Mill Pond bakers know their craft. Mill Pond and Frog Holler have been situated across the aisle from each other for many years at the market, and we couldn't ask for better neighbors!

John started out selling pretzels on the street during football Saturdays. Now with his own bakery north of Chelsea and a devoted clientele at the Ann Arbor Farmer's market, John creates dozens of breads in the "old-world" way. John always goes the extra mile to find the highest quality local ingredients; the rich flavor of his bread reflects the skill and care that goes into its creation. John will be a delegate to Terra Madre, the international Slow Food gathering in Italy this October; he is hosting a five-course fundraiser Italian dinner at his bakery on Oct. 2 to help support all the delegates. Billy King from Frog Holler will be providing music; check the Mill Pond web site for details.

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John relaxing in the aisle way between the Mill Pond and Frog Holler stalls. John's bread enhances our table; his friendship enhances our lives!

Notes from the Box: New this week is a Daikon Radish, that large, whitish root vegetable just waiting for you to make delicious salads spiced with the taste of fall! Daikon can grow to three feet long (aren't you glad we picked them before they did!) and are a staple in Japan where they are served with almost every meal and pickled to maintain access throughout the winter. They are relatively high in Vitamin C (especially the greens) but are most appreciated for their contribution to good digestion and assimilation.

Joan Bailey, our intern from 2008, now lives in Japan, and wrote this very informative blog posting on the ubiquitous daikon - and a good recipe too!

And Ann Renee, our intern from 2005, used to live in Japan, and offers this favorite Daikon Salad. Ann writes:

I found this recipe that I had first used when I lived in Japan, where every little farm around me grew daikon...seemingly all throughout the year. They were always available and plentiful, and a 10-lb. bag of them often just showed up on my doorstep... Definitely my favorite use of daikon...and from my very favorite cookbook

Pilwun's Daikon Salad (from the Moosewood Daily Special cookbook)

2 pounds daikon

1 1/2 teaspoons salt

1 carrot

1 Tablespoon sugar

1 Tablespoon white vinegar

dash of dark sesame oil

3 scallions

2 Tablespoons canola oil

Trim the ends of the daikon, peel, and coarsely grate it. In a colander set into a larger bowl, toss the grated daikon with the salt. Set aside to drain for 20 to 30 minutes, until about a cup of liquid has collected in the bowl. (Squeezing some of the liquid out of the daikon from time to time will speed up the process.)

Meanwhile, peel and coarsely grate the carrot and place it in a serving bowl. In a small bowl, mix together the sugar, vinegar, and sesame oil and set aside. When the daikon is well drained, stir it into the carrots. Add the vinegar mixture and toss well.

Slice the scallions thinly on the diagonal and mound them on the top of the salad. Heat the vegetable oil and immediately pour it over the scallions--this will make a sizzling sound. Toss well.

Serve at room temperature or chilled.

Other Notes from the Box:

Corn! Sad but true, we lost our first two corn patches to crows! There really is a reason for scarecrows and next year we're going to be a little craftier than those old crows. So we're offering our one and only distribution of corn for 2010. Here's a recipe to soak up that good corn flavor!

Quinoa-Corn Chowder

Serves 6

3/4 cup red or white quinoa, rinsed and drained
1 tsp. cumin seeds
1 1/2 Tbs. olive oil
2 1/2 cups fresh or frozen corn kernels
1 large red potato, diced (about 1 cup)
4 small shallots, chopped (about 1/4 cup) (could use leeks)
4 cups low-sodium vegetable broth
2 cups plain soymilk
1 large red bell pepper, diced
3 Tbs. chopped cilantro, plus a few sprigs for garnish (could use basil instead)
Lime wedges, optional

Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil. Stir in quinoa mixture. Reduce heat to medium-low, cover and simmer 10 minutes. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.

_____________________________________________________________________

Leeks! This is the last of the leeks. They didn't size up, but are still full of that special mild onion flavor.

Baby Pac Choi! Very tender - steam or stir-fry.

Tomatoes! Happily, crows don't eat tomatoes! You'll find a good selection of regular red tomatoes and various heirlooms in your share. Sorry to say their days are coming to an end, so enjoy that inimitable fresh tomato flavor while you can. We grow many different kinds of heirlooms; here is a quick rundown of what you may have received: Brick red/small/round - Black Prince. Brick Red/larger/irregular - Black Krim. Purple/deep red/large - Cherokee Purple. Deep rose, small or really large - Rose. Green striped - Green Zebra. Enjoy the heirloom adventure!

Have a great week!

Share #12, September 4, 2010

2010-09-03T18:13:00.000-07:00

In the box:

Kale - Russian or Tuscan
Red Peppers
Carrots
Onion
Garlic
Zucchini or Summer Squash
Green Beans
Romano or Pole Beans
Watermelon
Sweet Basil
Fine Leaf Basil
Broccoli Raab (Rapini)
Salad Mix or Arugula and Asian Spinach (Tat Soi)

Notes from the Field: Despite the warm temperatures this past week, leaves are falling, nights are cool, and fall is in the air. Although September traditionally signals harvest time for gardeners, we have been busy this past week planting new crops! Planting, cultivating and harvesting go on constantly and concurrently throughout the growing season, and although summer is on the wane, we look toward at least six more good growing weeks (gardeners are always optimistic!).

So we are keeping an eye on the winter squash as they reach maturity, and have just started harvesting our third plantings of zucchini and green beans (both crops represented in this week's share). But this week we have also:

transplanted lettuce seedlings for our last lettuce patch,

cultivated our next-to-the-last lettuce patch

cultivated our soon-to-be-picking radish patch

and seeded more radishes (on the right) next to the recently seeded young spinach (on the left).

This week we also said good-by to intern Jenny Johnson. This leaves Kirstin, Dorothy and Angie to help us bring bring in the harvest. If all the work we did this week bears fruit, we'll have a busy fall!

Kenny, Billy, Augustus (Gus!), Angie, Edwin, Jenny, Kirstin, Dorothy

Notes from the Box: Here are some tasty suggestions for this week's share.

Kale - Russian or Tuscan - time for Kale Chips again?

Red Peppers - Take the next four veggies listed and make a delicious and colorful stir-fry. Saute one-half onion with 2-3 cloves of garlic in 1 T. olive oil. Add diced carrots, continuing to stir occasionally until carrots start to soften. Add diced red peppers and saute until soft. Salt and pepper to taste.
Carrots
Onion
Garlic

Zucchini or Summer Squash - These squash are from our new patch, and although some of the squash have grown rather, shall we say, enthusiastically, they are all tender and sweet. This is how we enjoyed them this week: Saute 3-4 cloves of garlic in 1-2 T. olive oil. Add cubed zucchini/summer squash and stir occasionally until squash softens. Add 1/2 bunch of fine leaf basil, chopped, and cook together for 5-10 minutes. Salt and pepper to taste.

Green Beans - We added green beans to Minestrone Soup this week. Romano or Pole Beans would go nicely as well. Soup weather is coming!

Watermelon - You probably don't need any suggestions for this!

Sweet Basil - Pesto is suggested! When the weather finally does get cool, basil gets pretty sulky and it always surprises us how quickly the crop diminishes. Putting some by in the form of pesto now will make you very happy in the middle of next winter!

Fine Leaf Basil - a preferred variety for vegetable dishes and salads.

Broccoli Raab (Rapini) - a popular green at our market stall, although not as well known in this country as in Italy. Actually from the turnip family, broccoli raab delivers the nutritional benefits of greens with a flavorful flair! For those who are not aficionados of turnips, blanch the broccoli raab first before sauteing with other veggies. This recipe can get you started if this is an unfamiliar vegetable. And this Sausage and Broccoli Raab Stoup recipe looks mighty tasty! (Stoups (thicker than a soup but not quite a stew).

Have a great week!

Share # 11, August 28, 2010

2010-08-26T19:15:00.000-07:00

In the box:

Collards
Beets
Carrots
Tomatoes
Potatoes
Leek
Peppers
Melon
Arugula
Specialty Basil - either Opal, Thai, Fine Leaf or Cinnamon
Salad Mix or Chard and Tat Soi (Asian spinach)

The Holler Fest bonfire - Friday night

Notes from the field and festival: Last Saturday at Holler Fest was a bit damp, but Friday and Saturday night, along with all day Sunday, were lovely and we were happy to see so many folks enjoying the music, exploring the land, and eating the food!

The Holler Fest hillside starts to fill

The food line at the Holler Kitchen

Saturday night bonfire with the moon

Holler Fest seems to mark a juncture for our interns and this week, three interns and one of their good friends who made himself indispensable these last two weeks, all left for further adventures. Kat Curtis, who edited the CSA newsletter the last three weeks is leading a wilderness group in the wilds of Ontario, but she leaves us this interview that she conducted last week.

Meet the Interns: Jenny Johnson

Jenny

Jenny Johnson blew in with dust-bowls and cacti at her feet from the four corners region where she worked at Black Mesa, a Navaho or Dineh indigenous reservation. On Black Mesa there are little distractions and Jenny got to know the elements on a more intimate level. She was exposed to a culture that respected the environment and each other. The simple lifestyle she led with the sheep-herding community required presence of mind that she has since realized is applicable everywhere.

It was just our luck that on that southwest breeze she passed by our stall in June and struck up a conversation. She has been a welcome addition to the farm, introducing everyone to the joys of gluten-free treats and astrological readings. Jenny; who is a talented wood chopper; enjoys sleeping after a hard; honest days work. Here at Frog Holler she is particularly fond of cultivating and digging carrots.

The most rewarding aspect of farming, and what inspired her to dedicate herself to this work, was a need to be responsible for the production of healthy food for herself and her community. Jenny has learned that she wants to prioritize the beauty of the moment rather than future planning or past-dwelling. Frog Holler has taught her to pay attention, reach out to others, and that true connection is stronger when we share bits of ourselves. Jenny reminds us that it is a myth to segregate one's connection to nature from more urban areas- “the earth is everywhere,” she says.

Here are some recipes from Jenny:

Yummy Cinnamon Curry Carrots

Take a medium onion and chop into long pieces lengthwise. Fry in some oil and add nutmeg, cinnamon, allspice, turmeric, curry, cumin and pepper and let the onions caramelize in the pan, adding more oil or water if they start to stick to the pan. Chop some carrots and keep them the size they are (some maybe quite big depending on the size of the carrot). Throw them in the with onions and add a little bit of water. Cover with lid and let cook for 20 or so minutes so that the spices start to concentrate and the carrots are very well done. The result is a deliciously spicy and sweet dish!

Baked Potato Fries

Oil a baking pan and start the oven at 400 degrees. Cut onions until diced and spread on pan. Take any size potato and chop into quarters so that you may be able to cut pieces that are very thin about the size of your pinky finger. Spread on pan and spice with salt and pepper, also rosemary, thyme, oregano, celery leaves (basically any green spice will taste great). Plop in oven and let bake for about 45 minutes or more until they are soft enough for a fork to go through, stirring occasionally. Then enjoy them!

Notes from the Box:

Well, we're moving past the half-way point in this share season, with seven more weeks of veggie-ful share boxes headed your way! Now if that last sentence induces feelings of anxiety as you feel your pulse start to rise and you glance guiltily at your refrigerator where a large part of last week's share is now stored - don't worry folks! You have simply contracted an increasingly common new syndrome: Share Box Fatigue! Other tell-tale signs are, as one food blogger posted: "a) resenting dinner invitations from friends because of the lost opportunity to work through some more of the share and b) selecting friends to invite for dinner based on their preference in vegetables (“we can’t have Jane over, I don’t care if it’s her birthday, she doesn’t eat beets”)." (see the entire post at Gastronomical3)

There is a treatment for this syndrome and it simply involves a little time, perhaps a friend to cook with or at least share symptoms with, a little Googling, and possibly some of the recipes to follow!

Let's take a look at the box for this week: Okay, the melon - that's easy - set it aside for a cooling treat later on. Okay, what's next? Aha - red peppers! Food writers rave about the superiority of fresh roasted red peppers - this might be the week to try. It's really simple to roast peppers, but go here for some basic instructions. Use your roasted peppers in sandwiches, on pizza, in hummus - experiment!

While the oven is heating to roast the peppers, put your soup pot on the stove, add chicken or veggie stock (or water) and start your Potato Leek Soup. You can use some of the garlic from last week's share to round out this classic dish.

Now the beets...hmmm, running out of ideas for beets? It might be time for Double Chocolate Beet Muffins! If you're not inclined to adding beets to your treats, you can go the savory route with Beet Arugula Salad. But if your beets are going into muffins, take that arugula and make a delicious Arugula Pecan Pesto! You can boil the beets or, after you have roasted your peppers, switch the oven to Bake and roast those beets for later use.

Of course save your beet greens for a Mixed Greens Stir-Fry of beet greens, chard and tat soi (non-salad mix shares).

Okay, while soup is simmering and veggies are roasting or boiling, chop the tomatoes in large chunks, mince your specialty basil - doesn't matter which one, they all are delicious - and stir into the tomatoes. Salt and pepper to taste and you have a classic summer salad.

Our prepared salad mix is starting to reflect the turning of the season - chinese cabbage is now ready to add its sweet and peppery crunch to the mix. Those without the salad mix can chop the chard, tat soi and arugula together for a robust late summer salad. Sprinkle on some chopped red pepper for color and sweet crunch!

Since we're storing the carrots because they keep so well, we really only have the collards left to deal with. Collards come from the nutritional powerhouse family of vitamin and mineral-rich greens. They take a bit longer to cook than kale, and although traditionally collards were boiled for hours with a big ham bone, a modern preparation method suggests simmering the bite-sized greens (no ribs) for 8-10 minutes before draining and adding to soups or stir fries. You could also use some of last week's garlic and onions, saute until translucent, add the collards chopped into bite-sized pieces, then add 1-2 c. veggie broth and simmer until tender. Salt and pepper to taste - delicious!

Okay, we're done! That wasn't so bad, was it? Kick back and crack open that watermelon - good job and good eatin' - you're cured! Recipes to follow:

Potato and Leek Soup
3 tablespoons butter
2 leeks (white and pale green parts only), halved lengthwise, thinly sliced
3-4 potatoes (about 18 ounces total), peeled, diced
2-3 cloves garlic, minced
4 1/2 cups vegetable or chicken stock
1 bay leaf
1/ tsp dried thyme
2 tablespoons chopped fresh chives
Heat the butter with a splash of extra-virgin olive oil in a heavy pot. Saute the leeks and garlic until the leeks are tender. Add potatoes and cook until they begin to soften, but before they start to brown. Add the stock, bay leaf and thyme, and simmer until potatoes are very tender, about 30 minutes. Use an immersion blender or food processor to blend soup until it is smooth and creamy. Garnish with chives, if available.

Arugula-Pecan Pesto
1 bunch or more of arugula
1 small clove garlic
1 cup chopped pecans
1 to 2 tablespoons golden raisins
5 to 6 tablespoons extra-virgin olive oil
salt to taste
lemon juice to taste
Combine arugula, garlic, raisins and pecans in a food processor or blender and pulse until combined. Stream in olive oil and blend until smooth, adding salt and pepper to taste.

Arugula Salad with Beets and Goat Cheese Recipe
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips

Fresh arugula - rinsed, patted dry with a paper towel

Goat cheese - chevre

Walnuts - chopped

Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper

Method

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. Each plate was composed individually.

The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or the one provided with this recipe.

Double Chocolate Beet Muffins
1 c. whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1 t. baking soda
1/2 tsp. salt
1/2 c. bittersweet chocolate chips
1/4 c. butter
2/3 c. bittersweet chocolate chips
3/4 c. brown sugar
2 eggs, lightly beaten
1 c. beet puree*
2/3 c. buttermilk
1 tsp. vanilla extract
*To make beet puree: Remove greens from beets and boil for 35-40 minutes. When cool, the skins should slip right off. Puree beets, adding a little bit of the cooking water, until they reach the consistency of applesauce.
1. Preheat oven to 375 degrees.
2. Grease a 12-cup muffin tin or line it with paper cups; set aside.
3. In a large bowl, whisk together first 5 ingredients until well combined. Stir in the half cup chocolate chips; set aside.
4. In a small saucepan, melt the other 2/3 cup chocolate chips and butter over very low heat. Stir to combine and set aside to cool until lukewarm.
5. In a medium bowl, whisk together eggs, brown sugar, beet puree, buttermilk, vanilla and melted chocolate.
6. Pour the chocolate mixture into the dry ingredients and stir with a spoon until just combined.
Immediately spoon batter into 12 well-greased or paper-lined muffin cups. Batter should completely fill the cups.
Place muffin pan in the oven and bake for 18-20 minutes.
Cool muffins for 10 minutes in pan then remove them to a wire rack to cool

Share # 9, August 15, 2010

2010-08-13T15:51:00.001-07:00

In the box:

Carrots
Zucchini/Yellow Squash
Celery
Cucumber
Swiss Chard
Asian Greens
Green and yellow beans
Potatoes
Sweet Basil

Tomatoes - heirloom and regular
Onions
Garlic
Salad Mix or lettuce/parsley

Holler Fest T-shirts are here!

Holler Fest is one week away! Be sure to get your two weekend passes when you pick up your share. We hope you will all come out and enjoy this special Frog Holler Farm event. Lots of activities for kids and adults, in addition to 30+ performances from this area's finest musical talent, and, of course, lots of delicious food! Check www.hollerfest.com for schedule and more information. Hope to see you!

See you at the Fest!

Kat Curtis (above) continues at the helm of the Frog Holler CSA newsletter. Kat sends these:

Notes from the field: This week there have been many strange occurrences on the farm. We found alien baby tomatoes; a kitten who was originally Adeline and after closer inspection is now Augustus; and some really enormous turnips and chard. We scratched our collective heads, wondering what these signs must mean and came to the conclusion that it could only be one thing: either the Mayans miscalculated 2012 or Holler Fest is upon us. After inspecting our Farm Blackberry we realized that our assistant secretary forgot to send the memo - Holler Fest is, in fact, next weekend! Jiminy Cricket and Jumpin’ Jehosaphat! Now we are gearing up for Holler Fest, August 20-22, and the magic just keeps building. Hope you come out and join us! For more information, check out: http://hollerfest.com/

Meet the Interns: Kirstin Pope

“I ni tile,” Kirstin greets us as she joins the salad snipping, her favorite farm activity. After 2 years in the Peace Corps in Mali she has learned to speak Bamanankan, the mother tongue of the Bambara ethnic group with whom she worked. “I ni tile” literally meaning “You and the sun,” is the common mid-day greeting. After a few hours of snipping lettuce, we find it a pleasant and wise reminder of our connection to this sacred source of light and energy.

Kirstin grew up in Bitburg, Germany, where her parents taught on an Air Force Base base. She attended Kalamazoo College with Kat, a dear friend and fellow intern, where she studied Anthropology, Sociology, and Film. After her experiences abroad in Africa and state-side, Kirstin realized she wanted to understand more about her food sources. She feels it is important to honor natural processes that have become less valued in our modern society. Her friend, Kat, was already working at Frog Holler and loving it, so Kirstin decided she would apply, too. She is excited to now recognize the different varieties of kales and asian greens and looking forward to learning more about canning in the fall. She recommends you check out Oumou Sangare, a well known Malian singer.

Kirstin takes charge of the giant vegetables!

Kirstin's Recipes:

Kirstin says: I'm a big fan of simple dishes that allow the natural flavor of fresh ingredients to shine.

Fresh Tomato Basil Mozzarella Salad
Slice 4 large Tomatoes and 6 oz Mozzarella Cheese
Chop 16 fresh Basil Leaves
Drizzle with 2 Tbsp Extra Virgin Olive Oil and 1 Tbsp Balsamic Vinegar
Sprinkle with Salt and Pepper

Roasted Rosemary Potatoes
Preheat oven to 425 degrees
Cut 1 1/2 lbs Potatoes into bite-size chunks
Chop up 2 Tbsp fresh Rosemary and 1 small Onion
Mince 3 Garlic cloves
Combine Potatoes, Rosemary, Onion and Garlic in bowl
Toss with 1/4 cup Extra Virgin Olive Oil, Salt and Pepper
Transfer to foil-lined baking sheet
Bake uncovered in oven for 25-30 minutes or until tender and golden.

More recipes:

And here's a repeat recipe from last year for a yummy way to prepare that yummy celery!

Sweet and Sour Celery, from Gourmet, April 2009
3/4 cup water
1/4 cup fresh lemon juice
3 tablespoons olive oil
3 tablespoons mild honey
1 bunch celery, cut into 2-inch pieces, reserving nner celery leaves
1/4 cup finely chopped flat-leaf parsley
Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery - but not leaves - and cover. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes. Meanwhile, coarsely chop reserved leaves. Serve celery sprinkled with celery leaves and parsley.

Remember to dry your celery leaves for tasty winter soups! Also, the new apple crop is starting to appear in markets. Waldorf Salad, with fresh celery, new apples, walnuts and raisins is a traditional treat. Dressing can be mayonnaise-based, or for a little lighter salad, try blending lemon juice, honey and a little peanut butter (!).

And for a sophisticated take on this classic salad , check out this idea from the NYTimes cooking series on celery

Have a great week!

Share #8, August 7, 2010

2010-08-06T17:50:00.000-07:00

In the box:

Kale
Red Potatoes
Beets
Carrots
Zucchini/summer squash
Cucumber
Green beans
Onions
Garlic
Tomatoes
Sweet basil
Salad Mix or Chard and Asian Spinach (Tat Soi)

Notes from the Field

This week we are up to our ears in potatoes and carrots! As we yank those unsuspecting carrot
tops we are astonished to see what is revealed beneath. If you have grown carrots in your
garden before, perhaps you have already witnessed some of the hanky-panky that happens
under the covers. Carrots may seem straight-laced in your cole slaw or stir-fry, but don’t let that
crunchy exterior fool you. We have found many a carrot entwined in a passionate embrace with
its’ neighbor. We are can only hope that our love for carrots in our bellies is almost as deep as
the passion they feel for each other!

Though the potatoes are less sensual, we have learned some interesting fun facts about this
under-appreciated tuber. There are over 4,000 different varieties of potatoes and it is widely
believed that potatoes originated from Southern Peru where they were first domesticated by the
predecessors of the Incan empire between 3000 BC and 2000 BC. Potatoes come in all different
shapes, sizes and colors which is why this season we have a whole rainbow of tater treats to
snazz up your summer potato salad. See an interesting recipe below!

Meet the Interns: Angie and Chrissy Martin

sistahs!

night in the city looks pretty to me
night in the city looks fine
music comes spilling out into the street
colors go flashing in time

Angie and Chrissy Martin are sisters, singers and fellow farm interns at Frog Holler this summer.
After a day of pulling weeds or bunching carrots they can often be found around the King family
kitchen table, voices twining together with Billy’s guitar. For the past two weeks Joni
Mitchells’ “Night in the City” has wafted through the house as the smells of dinner and the days
dwindling light dissipate. The King family has a long legacy of musical appreciation, and the
Martin sisters’ talents have not gone unnoticed. We don’t have skyscrapers here in Brooklyn, but
we can almost feel the glow of the city as Angie and Chrissy light the night with

music.

Angie with new kitty - awwww

Angie Martin started farming two years ago after graduating from Knox College. Following a stint in Florida and Pennsylvania on organic farms, Angie found herself at Frog Holler. Angie doesn’t like to think about farm duties as chores but rather “the next great activity.” She loves to harvest and sell produce at market because she loves convincing people to eat more vegetables! Some of the many lessons she has learned this year are the importance of community and that
growing food is one of life's greatest works. She believes the Kings are amazing and that Frog
Holler Farm is a magical, precious place. Here is a little ditty about how Angie found Frog Holler.
If you are lucky, maybe you will see her at market on Saturday and can convince her to sing it to
you!

Fit for a King Blues

I was down on my luck,
nowhere to go
needing some money,
the end of my rope

Lost in my head, a Google addict
Done with Chicago, needing a switch
So I looked online one last time
Organic Volunteers threw me a line

I read in all caps FROG HOLLER FARM
NEED HELP NOW it said with alarm
I called and Cathy answered the phone
Invited me to Holler Fest in a jolly tone

Five days later I swayed to the beat
of musicians singing in sweet summer heat
Now I don’t have to sing the Chicago blues
With the Kings and the veggies I have nothing to lose
Spend my time growing healthy delights
Singing ‘round the table with the Kings every night.

Chrissy with Frog Holler bouquets

Chrissy Martin, Angie’s sister, has been a welcome addition to the frog chorus this summer.
After graduating with a degree in Performance from New College in Florida, Chrissy spent a few
weeks road-tripping through the U.S. She finally landed in Michigan, jumping right into
harvesting potatoes and bunching assorted veggies for market, two of her new-found favorite
farm activities. Although Chrissy has a strong background in dance and music, working on the
farm has come naturally to her. She volunteered at an organic farm in Florida where her sister
was working, and at the Orange Blossom community garden near her school. In the following
year she will stay in Sarasota and intern with a former professor in the modern dance company
Fuzion and help her housemates set up a sweet backyard garden. Chrissy has enjoyed the
team work of the farm activities and recommends that even if you are not interested in becoming a professional farmer, everyone should garden to understand how food is produced. To all the CSA members she says: “I hope you enjoy eating the vegetables as much as we enjoy taking care of them!” In honor of Chrissy's experimental music background, here is an experimental poem about her experiences on the farm.

anyone lived in a pretty frog farm? (based off of anyone lived in a pretty how town by e.e. cummings)

anyone lived in a pretty Frog Farm?
(with dirty toes tall and curly hairs armed)
spring summer autumn winter
she grows his weeds, harvests his splinter
Dogs and cats (both young and old)
cared for all when the days were cold
they sowed their swamps they reaped their plains
sun moon stars rain
the interns guessed (all but a few
down they rooted and up they grew
autumn winter spring summer)
that at Frog Holler farm the summer was funner.

Chrissy and Angie singin' round the table - Billy King on guitar

Recipe Corner

Blueberry Potato Salad

1/4 cup white wine vinegar
1 tsp olive oil
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried basil, crushed, or 1 tsp. chopped fresh basil (or to taste)
1/8 tsp black pepper
4 cups potatoes, cooked and sliced
1 cup fresh blueberries- find us at the farmers market, too!
1/2 cup cucumber, diced
1/2 cup carrot, shredded
2 tbsp. red onion, chopped
2 tbsp. parsley, chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil and pepper, blending well.
In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries,
carrot and cucumber. Sprinkle with the chopped red onion and parsley. www.
justberryrecipes.com

and here's a favorite recipe from Angie and Chrissy:

Spicy Potatoes and Kale

1 qt potatoes, cubed
1 med onion
4-5 cloves of garlic
1 bunch kale
1-2 fresh tomatoes
1 whole lemon
Olive oil
Salt, pepper, cumin, crushed red pepper
Basil (optional)

Heat olive oil in a skillet on medium heat. Add potatoes, onion, and garlic, and let cook for about 5 minutes. Add salt, pepper, cumin, and crushed red pepper to taste. Cover pan and cook for another 25-30 minutes. When the potatoes are nice and soft, add in chopped kale, tomatoes, and squeeze in half a lemon. Cook until kale is tender, then turn off heat. Add chopped basil and squeeze the other half of the lemon into the pan. Serve immediately.

Share #7, July 31, 2010

2010-07-29T17:14:00.000-07:00

In the box:

Tomatoes - new!
Cabbage
Kale
Scallions - last time
Carrots
Beets
Potatoes
Zucchini
Celery
Garlic
Salad Mix or Chard/Parsley

Notes from the field: We are very happy to distribute the first tomatoes this week, especially after losing our entire crop last year to the Late Blight that swept through the Northeast and Midwest. We are keeping our fingers crossed, but so far the crop looks happy and tastes wonderful! Thanks to a mini-grant from the Conservation Service, we constructed a hoophouse this spring and filled it with tomatoes, that are now reaching seven feet in height. If they continue to grow and produce, many delicious tomato sandwiches are in your future!

We harvested our bulb onion crop this week, which was affected by the extremely wet weather but still yielded a nice return of yellow and red onions. This is the last week for the scallions, a Japanese variety that has performed very well in this summer's heat.

Holler Fest Preview Concert Sat., July 31. Hear some sweet tunes from Billy and Angie, two members of your musical Frog Holler Farm team, plus other local favorite musicians.The Holler Fest web site tells you more!

Recipe Corner: The fixin's for a delicious Beet Soup or Borscht are in your share this week! Here is one variation of this traditional dish. Serve warm or cold!

Borscht Recipe

8 cups veggie broth
1 large onion, peeled, quartered, or one-half bunch scallions, chopped
3 beets, peeled, chopped
4 carrots, peeled, chopped
1 large russet potato, or several small ones, peeled, 1/2-inch cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste

Bring broth, vegetables and dill to boil and simmer until done, around thirty minutes. Remove pot from stove and stir in vinegar. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill. Serves 6.

This is the time of year when you need to lock your car for fear of zucchini showing up in the back seat! We do love zucchini and summer squash at Frog Holler and eat it often. Here are some options for enjoying this generous vegetable.

Zucchini Fritters Recipe

1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt

1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.

2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.

Or how about transforming the humble zucchini into a delicious dessert! (From Animal, Vegetable, Miracle, by Barbara Kingsolver)

ZUCCHINI CHOCOLATE CHIP COOKIES
(Makes about two dozen)
1 egg, beaten;
½ cup butter, softened;
½ cup brown sugar;
1/3 cup honey;
1 tbsp. vanilla extract;
Combine in large bowl.
1 cup white flour;
1 cup whole wheat flour;
½ tsp baking soda;
¼ tsp salt;
¼ tsp cinnamon;
¼ tsp nutmeg;
Combine in a separate, small bowl and blend into liquid mixture
1 cup finely shredded zucchini;
12 oz chocolate chips.
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

Meet the Interns : Kathryn (Kat) Curtis and Julien Chazot

Kathryn(Kat) Curtis is that rare breed of individual - an Ann Arbor native! Although Kathryn has roots on the immediate area, her studies have taken her across the globe. While attending Kalamazoo College, Kat realized her true passion was language and learning about different ways of life. She studied abroad in Quito, Ecuador and continued her travels after graduation in Brazil, home of samba music and coconut juice, and also Argentina, where the red meat convinced her being a vegetarian wasn't all it was cracked up to be. Kat decided to s pend some time close to home and applied for a Frog Holler internship. She started working with the King family this April and loves cleaning scallions and playing The Game (ask Dorothy, previous featured Frog Holler intern). Kat has enjoyed learning that lettuce looks like a mini Christmas tree when it goes to seed and also about the many uses of kale. She is very thankful to the King family for this unique and meaningful experience.

Kat harvesting garlic

Julien Chazot is the first international intern in Frog Holler history. The volcano region of France is where he calls home; a place known for good cheese, wine and a famous song by Georges Brassens, L'Auvergnat. He has been working hard at the school of life for 22 years but is very interested in green energies. If you are interested in these things too, you should come talk to him at market! Julien applied to work at Frog Holler farm for two months after graduating college and before visiting his beloved aunt in Montreal. It was also a way to visit Kat!Though Julien has much experience baking- his chocolate almon d pies and lemon meringue pastries are devoured in seconds!- he has never eaten so many vegetables in his entire life as he has consumed in the past month here at Frog Holler and he feels great! His favorite farm activity is racing about on his bicycle between harvesting carrots and pulling garlic. Julien has been greatly impacted by the depth of dedication and passion with which the farm team embraces each day.

Julien harvesting garlic

An epic lunch from Kat and Julien: five different chard dishes!

Two Favorite Recipes from Kat and Julien:

From Kat: Stewed Zucchini Tomato Sauce

In a sauce pan, fry 5 cloves of garlic, 3 scallions and a tablespoon of red pepper in 3 tablespoons of olive oil. Let cook until the garlic is golden. Add diced Frog Holler tomatoes and tomato sauce and heat until warm. Add three medium sized zucchini, whole, and simmer for 1 hour. After an hour, serve over warm pasta and top with grated parmesan cheese. A simple, tasty delight!

From Julien: Lemon Pie Filling or Pudding

Juice of 4 lemons, plus the lemon zest from the rinds
1 generous cup sugar
4 whole eggs
2 oz. butter

Beat the sugar, lemon juice and zest vigorously with the eggs and then cook all ingredients in a double boiler. When filling starts to thicken, place immediately in the refrigerator. It will continue to thicken as it cools. Delicious and refreshing as a pie filling with a classic meringue topping or a pudding sprinkled with fresh blueberries.

Julien's pastries about to disappear!

Share #6, July 24, 2010

2010-07-23T14:39:00.001-07:00

In the box:

Garlic - new!
Beans - new!
Celery
Scallions
Carrots
Beets
Rainbow Chard
Zucchini
Broccoli
Sweet Basil
Salad Mix or Lettuce/Arugula

Notes From the Field:

There is a diverse population of insects, critters and wild plants (politically correct name for weeds) who apparently have also joined the Frog Holler Farm CSA! Gardening, especially organic gardening, is often a lesson in sharing, and as we roll into mid-summer, it becomes clear that our unintentional generosity abounds!

A happy, probably chubby, and still very elusive groundhog has made a nice lunch out of one end of the new broccoli patch, preferring the stiff and fibrous broccoli leaves to the juicy cantaloupe with which we have baited the live trap. But look at the delicious tender broccoli in your box!

The garlic patch went into hand-to-hand combat with a large weed incursion, stimulated by this season's abundant rainfall and warm temps. Some of the garlic looks a bit battle-scarred, but it is absolutely delicious and full-flavored. We have been eating a lot! More on the garlic harvest later.

The sweet basil shares its plush digs in the new hoophouse with a family of little chomping bugs. They leave holes in the leaves, but they also leave plenty of leaf! We grow a very flavorful variety of Sweet Basil (Genovese) which transcends any loss from nibbled leaves - pesto presto!

The carrots and celery might have a few nicks here and there, but that sweet Michigan flavor reminds us that California may have cornered the market on quantity vegetable production, but not on home-grown goodness!

And to our CSA members, we appreciate your willingness to "share your shares" with the plants and critters of the natural world. We are definitely not laissez-faire in our approach to gardening: we constantly cultivate and weed, use botanical and microbial sprays, and try to discourage interested deer with seven-foot strands of electrical fence which must be maintained regularly in order to keep the juice flowing. But as you can see from the beautiful "share" box this week - there is enough to go around. And thank you for sharing!

Meet Your Music Festival - Holler Fest!

In 2007, we celebrated 35 years on the farm. Over the years we had hosted regular small gatherings to share music, organic food and the unique beauty of our land. It seemed natural to bring all that together in one big party and Holler Fest was born. When the 200+ folks who came out that day started talking about "next year", we realized that a farmy-foody, family-friendly, funky-folky music festival appealed to many good folks in the Ann Arbor area. Holler Fest 2008 was expanded to three days, with over twenty local musical acts lining up to generously share their talent. The Cabin - a stone cottage on the hill overlooking the pond - was called into service for acoustic sets filled with intimate musical moments. The Holler Kitchen was built, serving up hundreds of delicious meals, filled with organic veggies from Frog Holler. A volunteer team emerged and kept the food and fun rolling throughout the weekend.

2009 was a very sad year for the King family and the organic community. Ken King's untimely passing was deeply felt by so many who appreciated his decades of dedication to living and working with the land. Ken, who considered himself a musician as much as a farmer, assumed that the farm and Holler Fest would continue, and Holler Fest 2009 was dedicated to Ken's memory. A moving Tribute Concert on Saturday night ended with the entire hillside singing to one of Ken's songs: "Moonlight Bright as Day".

Holler Fest will continue and Holler Fest 2010 is less that a month away! As Frog Holler CSA members, two weekend passes accompany your farm membership. But more than a free pass to the festival, we hope that you will feel "ownership" of this unique opportunity to connect with local artists, enjoy the beauty of Frog Holler's rolling hills and gardens, imbibe the hearty farm fare, and immerse yourself in the positive energy of a community connected by these simple but deeply satisfying activities.

Holler Fest 2010: Aug. 20-22 Check out the video highlights from 2009!

Holler Fest Preview Concert: Sat., July 31 - Live at PJ's. A musical sampling of Holler Fest performers. More info at hollerfest.com

The Garlic Harvest!
You have enjoyed the garlic scapes, and this week the garlic bulbs were ready to be harvested. Here's a photo story of a full day!

Kat, Jenny and Julien digging and hauling - Jupiter supervising

A truck full of garlic

Garlic cleaning party

Garlic drying in the greenhouse

Roasted Garlic for Dinner!
Preheat oven to 375 degrees
Clean garlic, drizzle with olive oil, and wrap in tin foil (or use a clay garlic roaster if you have one)
Bake 40-50 minutes until garlic is soft
Spread roasted garlic onto crusty toasted bread or add to cooked veggies

2010-07-17T12:20:00.000-07:00

Frog Holler CSA
Share #5, July 17, 2010

in the box:

Celery - new
Eggplant - new
Potatoes - new
Scallions
Carrots
Beets
Curly or Russian Kale
Cabbage
Asian Greens - Pac Choi or Tatsoi
Salad Mix or Lettuce & Chard

Warm, well downright hot, weather and abundant moisture are bringing the crops along nicely. Unfortunately, the weeds are also coming along for the ride! After the short dry spell, the steady supply of thunderstorms has made it much wetter than usual. Those with lettuce heads in their share will see where some lettuce stems have been feeling a bit soggy. Same with the eggplant. But there is still lots of deliciousness in those items, so just cut those little spots off and enjoy! We are happy to have a crop of lettuce despite the sizzling temperatures of late.

Here's a morning photo at Frog Holler - before the temperature headed up toward the nineties!Hope you're all finding good ways to stay cool!

Cooking during summer heat is always better when it's simple. Try this no-fuss salad and minimize your time in the kitchen.

Roasted Beet Salad

1 bunch beets - trimmed and washed (save the greens to cook later)
2 Tbs. olive oil
3-4 cloves garlic, minced
3-4 cups mixed greens (salad mix or lettuce and chard)
3 Tbs. balsamic vinaigrette
Feta cheese (optional)

Preheat oven to 400 degrees. Toss together beets, olive oil and garlic in baking dish. Bake 40 minutes, or until beets are tender. Cool.
Remove skin from beets and slice into rounds.
Toss greens with vinaigrette; add beets and sprinkle it with feta, if you like.

or try a sweet variation on a classic summer picnic salad:

Confetti Slaw

¼ small head green cabbage cut in thin strips (about 2 cups)
2 carrots, peeled and grated ( about 1 cup)
¼ cup raisins
¼ cup peanuts
½ cup yogurt, vanilla
1 Tablespoon orange juice

Combine cabbage, carrots, raisins and peanuts in mixing bowl. In small bowl, stir together yogurt and orange juice. Before serving, add yogurt mixture to cabbage and combine thoroughly.

Farm news: Turns out Frog Holler CSA member Stephanie Feldstein is the editor on animal welfare and wildlife issues for Change.org. When she read in the first CSA newsletter about Frog Holler's historical connection to animal rights, she decided to write about it for her blog. It was posted last weekend and Stephanie's articles, as well as articles throughout the Change.org site, are informative and thought-provoking. Thank you, Stephanie!

Flower Power! The Frog Holler farmers send their first organic bouquets to market this Saturday. Intern Angie Martin has taken an interest in developing a cut-flower option at Frog Holler. Angie, Kat and Chrissy made our first bouquets today!!

And pssst! if you read this newsletter before picking up your share, wish intern Kat Curtis a Happy Birthday when you are at the stall. Kat loves the market and was willing to work right on her birthday; she 's the one with the blonde hair and big smile. (And remember, a little birdie told you!) More on Kat in a future newsletter, but for now, we bring you our first intern feature:

Meet the Interns: Dorothy Christopher

Dorothy Christopher is a Chicago native who graduated from Earlham College in 2008 with a degree in Biology. Dorothy comes to Frog Holler from Athens, Georgia where she worked in a research lab before deciding she wanted to take her biology interest out to the fields.

Dorothy has enjoyed seeing the entire life cycle of a vegetable, from seeding and transplanting in the greenhouse, to planting, weeding, weeding some more :-), and finally harvesting in the fields. And then of course eating on the table!

Dorothy has also found it interesting to see how the different vegetables appear - from shiny eggplant hanging from the bottom of little eggplant bushes to the zucchini that start to emerge from behind a big squash blossom. And Dorothy has also gained insight into more variation in a plant's harvest possibilities. F'rinstance, although potatoes are classically considered fall storage vegetables and function quite well in that way, Dorothy was pleasantly surprised to harvest the new potatoes in July and even put them in your share this week!

We appreciate Dorothy's perceptions and perspective on the natural world, and we also appreciate Dorothy's baking skill! If you were lucky at the 4th of July party, you had a chance to sample this scrumptious dessert that Dorothy made. Cherries are plentiful now so it's a good time to make:

Cherry Cornmeal Upside-Down Cake
Adapted from Bon Appetit, June 2008

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup (packed) dark brown sugar
2 teaspoons balsamic vinegar
3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal (preferably stone-ground medium grind)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar

Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.

Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

Have a great week everyone!

2010-07-09T17:15:00.000-07:00

Frog Holler CSA
Share #4, July 10, 2010

In the box:

Carrots - new!
Zucchini/Summer Squash - new!
Russian Kale
Rainbow Chard
Pac Choi - new!
Scallions
Broccoli
Purslane
Arugula
Sweet Basil
Salad Mix or Lettuce/Parsley

Summer was definitely upon us last week, and the Frog Holler Farm team was very involved with water - either by keeping the irrigation flowing, or by jumping in the pond after a long hot day in the fields. Zucchini started to appear, doubling its size overnight as it will do. But we never resent zucchini. It gives so generously and absorbs nearby flavors so willingly. Here is one of the favorite summer dishes around the Frog Holler table:

Simple Summer Squash Saute

From the share box:
Zucchini/summer squash
1/2 the bunch of scallions
1/4 - 1/2 the bunch of basil

Saute scallions in olive oil until they start to soften. Add sliced summer squash and continue to cook over medium heat, stirring occasionally. Chop basil and add, continuing to cook until squash is soft but not mush. Salt and pepper to taste. A little fresh parmesan grated over the bowl wouldn't hurt!

CHARD, Glorious Chard!

Last week we sent 80 beautiful leaves of Rainbow Chard to a former CSA member's wedding... to be used in the table bouquets!There was a chard theme throughout the wedding, even with small drawings of chard leaves gracing the invitations. And the leaves do make a beautiful bouquet!

Later, CSA member Leah Hagamen took the chard home and prepared this delicious dish: Chard Wraps filled with Rice and Beans; Sesame-Ginger Peanut Sauce dipping sauce on the side. And it makes a lovely table arrangement as well! (See last week's newsletter for the dipping sauce recipe.)

Another member, Patty Swaney, sent this link to a delicious Walnut Miso Noodle Recipe that incorporates chard stems! It's really worth it just to see the beautiful photograph of the "neon" chard; but then you could just look in your box!

PURSLANE, Glorious Purslane!

We got lots of feedback about the purslane in the box - and all of it good! It's a versatile, delicious and very nutritious addition to summer cooking. We enjoyed it in cole slaw last week and yet another CSA member weighed in with this Ode to Purslane edition of the Oops, It's Vegan blog. It's definitely worth following this blog for the inspired recipes framed in wryly ironic observations on food and life ...and sometimes beer.

KALE, Glorious Kale!

It's time. You got kale in your box again, and although you do love this deeply satisfying green, you're beginning to wonder what else you can do besides another stir fry. Kale Chips to the rescue! An entire bunch of kale can be easily consumed in one crispy batch of these tasty treats.

Here's a basic recipe:

Kale Chips

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Vary seasonings according to taste: garlic salt, sesame salt, red pepper flakes, etc.

Nutritional Information

Amount Per Serving Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg

Bet you can't eat just one!

Welcome to Summer 4th of July Party

Thanks to our intrepid party of weeders who, despite a hot and humid afternoon, faced the weedy celery patch and prevailed!The celery patch was nicely tidied up and there was plenty of time left to enjoy good company, food, the farm, and...fireworks! Thanks to all who joined us on a really summery day!

2010-07-01T18:21:00.000-07:00

Frog Holler CSA
Share #3, July 3, 2010

In the box:

Cabbage - new!
Rainbow Chard - new!
Scallions
Kale
Lettuce - Red or Green Romaine
Beets
Garlic Scapes - last time
Arugula
Salad Mix or Magenta Lettuce and Radishes

Welcome to Summer 4th of July Party - Frog Holler Farm

2:00 PM - CSA work party

4:00 PM - Games, farm tours, swimming

5:00 PM - Guided Nature/Farm Walk

6:00 PM - Potluck

8:00 PM - Music

Campers welcome - Yoga in the Barn on Monday morning

Directions to Frog Holler

More info: If you're coming to work and weed, bring gloves and a hat if you have them. Working on the farm is optional for Frog Holler CSA members, but here's a chance for those of you who would like to get to know their veggies from the ground up. We appreciate your letting us know if you're coming. And you're very welcome to come only for the later activities - they're all a great way to get acquainted with your farm!

The weather promises to be sunny and warm! We have a beautiful swimming pond, but it is not a wading pond, so sorry, no kiddos in the water unless they are competent swimmers.

We hope to see you!

Share Box Recipes:

Yes, there is a slightly unusual presentation of kale in the box and you are very welcome to separate the leaves from the stem and prepare as you would any kale dish. For loads of delicious kale recipes, visit Diana Dyer's blog, 365 Days of Kale. In the past newsletters, Diana has supplied us with some excellent garlic scape ideas; her kale repertoire is almost infinite; check it out!

But here's what we served at the Holler table with that beautiful bouquet of kale:

Flower of Kale
Take entire kale bouquet and steam in large pot. We simmered chopped scallions in the steaming water. Arrange kale bouquet on a large platter (we got out the turkey platter!). Serve dipping sauce on the side and simply pull off the tender leaves and dip them in the sauce.

Here is a tasty sauce accompaniment:

Thai Peanut Sauce

1/3 cup peanut butter, softened
3 tbsp water
2 tbsp soy sauce
juice from 2 limes (or lemons)
1 tbsp fresh minced ginger
1/2 tsp brown sugar
1 clove garlic, minced
1/4 tsp red pepper flakes, or to taste
salt to taste

Whisk together all ingredients in a small bowl.

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Beets, glorious beets!There are so many ways to prepare this delicious and nutritious vegetable! Here is a favorite at Frog Holler and although included in previous newsletters, it remains one of the most requested recipes, as friends tell friends about this curiously addicting spread. You can sample some if you come to the potluck on the 4th!

Beet Caviar

1 bunch beets, boil or roast, then cool and remove skins
½ c. walnuts: grind in blender or food processor(you may toast first but not necessary)
2-4 cloves of minced or pressed garlic, your call
Grate beets and mix everything together with one-quarter to one-third cup mayonnaise.
Salt and pepper to taste.
Serve as a dip or spread with some good crackers. Incredibly tasty!

Chlodnik!

This cold beet soup is the perfect refreshment for a hot summer day. There are many versions, but here is an delicious representative from the excellent blog: Four Obsessions: Reading, Writing, Cooking and Crafting

3 C chilled buttermilk
1/2 C Sour Cream (optional, or substitute yogurt)
1 t salt
1 smallish garlic clove, finely pressed or minced
1 C chopped seedless cucumber (or take a regular cucumber and cut out the seeds before you dice it)
1/2 C chopped radishes
1/2 C chopped walnuts
2 T chopped fresh dill
ground black pepper
1 C diced beets ( freshly roasted or boiled beets; you could use canned ones or pickled ones if you prefer.)

Whisk together all ingredients except beets and chill. Top each serving of soup with beets. Really good!

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A Chorus of Frogs

Did you know that one of the names for a group of frogs is a "chorus"? Well, here is a gallery of this year's froggie chorus, and if you come out on the 4th, you will even hear some of them sing! Any one of these friendly folk can help you with your share box at the market or farm.

Billy King - has tractor, will plow

Kenny King - badminton on tap for Sunday!

Edwin King - at the raspberries

Sistahs! Angie Martin returns from last year with sister Chrissy
signing on for the rest of this season.

Kat Curtis - an Ann Arbor native!

Dorothy Christopher - a proud berry picker. Sorry, following photos
taken when we still had berries :-(

Kristie Kachler - also returning from last year

Leah Hagamen - ace volunteer at farm or market

Dan Sadowsky - just visiting! One of our first interns from 2003 -
checks in every year or so to pull some weeds and do a market stint.

oops - maybe he'll help out in a few years! Sullivan from next door, in the berry patch.

Jupiter in the potato patch - helps farm members with their shares!

We have a great crew (or chorus) this year!You'll learn more about them in the the weeks to come, and perhaps meet them on Sunday. And if we don't see you this weekend, have a veggieful holiday!

2010-06-24T20:01:00.000-07:00

Share 2, June 26, 2010

In the box:

Curly Kale
Scallions
Beets - new!
Radishes
Garlic Scapes
Spinach
Sweet Basil - new!
Purslane - !
Strawberries - last time :-(
Salad Mix or Red Bibb/Parsley

Well, the only item that might need some explaining is Purslane, which probably looks suspiciously like a weed. But we call them "wild plants" now and find that these sturdy volunteers offer high amounts of vitamins and minerals. Purslane is known for containing alpha-linoleic acid, an omega-3 fatty acid we usually get in fish or flaxseed oil. Purslane is also a source of calcium, potassium, iron, essential amino acids, and vitamins E, C and A.

Purslane’s leaves are tender and succulent; its flavor has been described as peppery cucumber. Experiment with it and see what you think!

For a flavorful salad, toss raw purslane with other lettuces, like arugula, butter lettuce, spinach, mache or romaine. Add a lightly sweet and tart dressing, such as honey mustard.
• Enhance ordinary mayonnaise-based salads — chicken, egg, tuna, shrimp and turkey — by replacing celery with chopped purslane sprigs and stems.
• Use purslane in sandwiches instead of lettuce.
• Raw purslane makes an attractive garnish.
• In recipes that call for watercress, try purslane instead.
• Stir purslane into soups and stews, just as you would use spinach.
• To cook, steam purslane for one to two minutes. Or sauté it in a hot pan with olive oil until it’s lightly wilted. Serve as a side dish.

You can see there are many way to enjoy purslane, and maybe you'll discover new ones. Let us know! And if you need more, just look out in your garden. Purslane loves to show up in the garden rows right about now, and this is the time of summer when purslane is at its succulent best!

Here is a tasty recipe using garlic scapes and spinach - from Diana Dyer, MS, RD, the new Ann Arbor garlic maven!

Spinach and Scape Frittata

3 Tbsp. olive oil 
10 eggs 
1 cup (1/2 lb.) chopped raw spinach 
1/4 c. grated Parmesan cheese 
1 Tbsp. chopped fresh parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°.

In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve warm. Serves 6 generously. A half recipe can be made if desired.

And another recipe we enjoyed around the Frog Holler table this week:

Chickpea with Spinach Soup
modified from Food and Wine Cookbook 2001, serves 8

4 c. cooked chickpeas (garbanzo beans)
1/4 c. olive oil
2-3 scallions with greens, chopped
3-6 garlic scapes, chopped
2 bay leaves
1/2 t. red pepper flakes
1-2 quarts water or vegetable broth or soup stock
1/2 lb. spinach, chopped - (your share spinach stems are tender!)
salt to taste
2 T. fresh seasonal herbs - optional but tasty - maybe the basil?

Heat olive oil and saute chopped scallions over medium heat, stirring occasionally, until soft. Add garlic, bay leaves, salt, red pepper flakes and cook for two minutes. Add the water or broth and bring to boil. Add the chickpeas and cook over medium heat until very tender, about ten minutes or more. Remove the bay leaves. Add the spinach and cook a few minutes to wilt. Puree with a hand-held blender in the saucepan or in batches in the blender or food processor. Add salt and pepper to taste.

Notes: Using two quarts of liquid made a thin soup. Reduce liquid or thicken with cooked grains or a roux.

Coming up soon:

Sunday, July 4 - Welcoming Summer Party

2:00 PM - CSA work party

4:00 PM - Games, farm tours, swimming

6:00 PM - Potluck

8:00 PM - Music

Campers welcome - Yoga in the Barn on Monday morning

If you're coming to weed, bring a hat and gloves, if you have 'em. Last year's member weeders (pictured above) cleaned up the new strawberry patch, and we all enjoyed the fruits of their labors this year. Thanks a bunch! (If you think you're coming out for the work party, we would love to know in advance.)

Salad Share vs. Non-Salad Share

In the early 90's, Cathy King kept reading about a mixture of salad greens gaining popularity in California and called "mesclun". Frog Holler Farm was already known for its steady supply of lettuce and cooking greens at the Ann Arbor Farmer's Market, but Cathy was intrigued by the idea of this mixture and she ordered some seeds. It was complicated to grow so many varieties and make them mature evenly, but once Ken King applied his engineering skills to growing the 15-20 different salad items, a system was formed and the Frog Holler salad mix was born!

We called the mix "mesclun" in those early days, but nobody could pronounce it (including us) and the name encouraged too many bad jokes. The name"mesclun" actually comes from Provencal (Southern France) and literally means mixture. French gardeners would gather all the greens that were coming up in the early spring and make their first salad "mixture" from what was available.

Long before plastic clamshells of "baby greens" appeared in every corner store, the King family was serving up their signature mixture of leafy greens, savory herbs and edible flowers at the Ann Arbor Farmer's Market. Now we simply call it Frog Holler Salad Mix , and if you haven't seen it before, look in the little glass bowl (okay it's a fishbowl) on the corner of the table.

Some things to know about the mix is that it is always always made the day before market.
Since 1995, we have stayed with a winning formula of 3-5 different lettuce varieties, along with endive and radicchio, many different flavorful herbs including sorrel, arugula, bronze fennel, chives, chinese leeks, parsley, purslane (!), and edible flowers. The blend of ingredients will change with the seasons - a leafier mix in the spring, more flowers in the summer, more hearty crunch in the fall. The lettuce is passed through three rinses before coming to market and keeps best if spun dry before refrigerating (if you have any left to keep!). Other than that, it's ready to enjoy!

So...salad share vs. non-salad share - what's the difference? "Salad share" members get 1/2 pound of our salad mix with every box. Non-salad share members do not get the mix, but will get a little more salad items to make their own salad with. Everyone gets the same amount of cooking vegetables.

Some week when we make a lot of mix, we'll put some in every share so all can sample this unique and special treat. It will be difficult to go back to the clamshell!
Frog Holler Salad Mix

Share 1, June 19, 2010

2010-06-18T20:26:00.000-07:00

Greetings all, and thanks for being part of the 2010 Frog Holler CSA. Here’s what’s in the box this week:

1. Red Salad Bowl Lettuce and

Red Romaine or Salad mix

2. Red Russian Kale

3. Spinach

4. Scallions

5. French Breakfast Radishes

6. Broccoli

7. Garlic Scapes

8. Rhubarb

9. Strawberries!

Notes on the box:

1. Red Romaine – a new variety with a twisty style but the same good romaine crunch and flavor. Red Salad Bowl – an old-fashioned colorful leaf lettuce.

2. Red Russian Kale – heirloom variety, introduced to Canada in the 19th century by Russian traders. Also called “summer kale”. Excellent kale flavor and nutrition.

5. French Breakfast Radishes – slice them onto a sandwich of dense (Mill Pond!) bread slathered with good quality butter. Voila!

6. Garlic Scapes – the curly flower stem that garlic produces before the bulbs mature. Simply chop and add to a
ny dish enhanced by a light fresh garlic flavor.

Here is a good garlic scape recipe from Dick and Diana Dyer, the new garlic farmers in town! More delicious recipes and food wisdom at Diana’s blog:

www.dianadyer.com

Garlic Scape Pesto

Ingredients:

1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices

1/3 cup walnuts or pine nuts (toasting these adds a nice twist)

3/4 cup olive oil

1/4 - 1/2 cup grated parmesan cheese

1/2 teaspoon salt

black pepper to taste

Place scapes and walnuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Transfer mix to a mixing bowl. Add parmesan, salt and pepper to taste. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure. The latter approach makes scape pesto available even in mid-winter, when its use can make a scrumptious dish.

Not to miss

Sunday, July 4 - Welcoming Summer Party

2:00 PM - CSA work party

4:00 PM - Games and farm tours

6:00 PM - Potluck

8:00 PM - Music

Angust 20-22

Holler Fest

Ah Strawberries...

So sweet and so short-lived! These little red gems delight our senses for a few weeks in June, worthy heralds of the summer fruit season in Michigan.

If you are a seven to nine-year-old reading this, then 53 per cent of you have chosen strawberries as your favorite fruit! If you are Madame Tallien from the court of Napoleon reading this, then you are about to take your bath made from the juice
of fresh strawberries (22 pounds worth!). If you are a Frog Holler CSA member reading this, then you might be snacking on a few berries from your share as you read. And who could blame you?

Now the dark side of strawberries is that they are one of the most heavily sprayed fruits. Up from No. 6 in 2009, strawberries rank No. 3 on the 2010 Dirty Dozen list (12 Foods to Eat Organic). Why? 59 pesticides have been detected in residue on strawberries. (Read more: www.thedailygreen.com/healthy-eating/eat-safe/Dirty-Dozen-Foods)

Strawberries’ vulnerability to weather extremes contributes to their short lifespan and also to their susceptibility to damage. Rainy spells (such as we have had this month) can cause the berries to soften and rot in the fields. To counteract this, commercial strawberry growers apply heavy doses of fungicides, which are absorbed readily by the juicy berries. Yuck!

The good news is that Frog Holler strawberries are never sprayed! You may find an occasional soft spot on them, and we may lose a few to the rainy weather, but we rest better knowing that you can reach right into that basket and have another one, with no threat to your health. So keep snacking! And if there are any left, try this recipe:

Strawberry-Rhubarb Compote

Take your share bunch of rhubarb, chop into one-inch chunks and simmer with the strawberries you haven’t already eaten (maybe you have a half-pint left?), along with ½ c. sugar and ¼ c. orange juice. It will cook fairly quickly,
but will thicken a bit if you simmer it carefully for 15 minutes. Serve warm over french toast, pancakes or ice cream sundaes! Serve cool over pound cake or granola. Enjoy!

Meet Your Farm – some history

Drive 45 minutes west and slightly south of Ann Arbor and you will find yourself among many lakes and gently rolling hills – an area of southeast Michigan dubbed the “Irish Hills”. There you will also find Frog Holler Farm, with 120 acres of those rolling hills, along with many wooded sections and a large pond at the center. It’s a pretty piece of land.

From the 1940’s to 1972, the land was owned by Dr. Robert and Cora Lees Gesell. Dr. Gesell was a professor of physiology and Chairman of the Physiology Dept. at U-M Medical School in the 40’s and 50’s. Mrs.Gesell was an ardent conservationist and when she decided to sell Frog holler after the death of Dr. Gesell, asked that the new owners continue to care for the land and animals and to “forever call the land Frog Holler”. This was the Gesells’ pet name for the land, no doubt inspired by the frog chorus that emanates from the “hollers” between the hills (or perhaps by the frogs that holler!).

Dr. Gesell shocked his colleagues in 1952 when he delivered a paper calling for the humane treatment of animals in laboratories and the cessation of vivisection in the name of scientific research. He also enlisted his daughter, Christine Stevens, to “do something for the plight of animals in laboratories”. Christine did more than “something”; she was known as the “Mother of the Animal Protection Movement” and was instrumental in passage of the A
nimal Welfare Act, The Endangered Species Act, the Marine Mammal Protection Act, the Humane Slaughter Act, the Laboratory Animal Welfare Act and the Wild Bird Conservation Act. Christine, who passed away in 2002, was also founder of the Animal Welfare Institute (AWI) and the Society for Animal Protective Legislation (SAPL).

Although we never met any of these extraordinary individuals, we continue to draw inspiration from their dedication to fairness and justice for the land and all its inhabitants.

By gardening organically, we do our best to respect the land and the complex interweaving of plants, insects, birds, and animals that creates a healthy ecosystem. And of course we call the land Frog Holler!

Frog Holler CSA

Share # 18, October 15, 2011 - Last share!

Share # 17, October 8, 2011

Share # 16, October 1, 2011

Share # 15, September 24, 2011

Share # 14, September 17, 2011

Share # 13, September 10, 2011

Share #12, September 3, 2011

Share #11, August 27, 2011

Share #10, August 20, 2011

Share #9, August 13, 2011

Share #8, August 6, 2011

Share #7, July 30, 2011

Share #6, July 23, 2011

Share # 5, July 16, 2011

Share #4, July 9, 2011

Share #3, July 2, 2011

Share #2 (and #1 for some!), June 25, 2011

Share #1, June 18, 2011

Barn Dance at Rancho Tranquilico

Share #18, October 16, 2010

Share # 17, October 9, 2010

Share # 16, Oct. 2, 2010

CSA Share #15, September 25, 2010

Share # 14, September 18, 2010

1. Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute of cooking.

STEAMED ASIAN GREENS WITH SESAME SOY DRESSING

Share #13, Sept. 11, 2010

Share #12, September 4, 2010

Share # 11, August 28, 2010

Arugula Salad with Beets and Goat Cheese RecipeBeets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips

Fresh arugula - rinsed, patted dry with a paper towel

Goat cheese - chevre

Method

Share # 9, August 15, 2010

Share #8, August 7, 2010

Share #7, July 31, 2010

Borscht Recipe

Zucchini Fritters Recipe

Share #6, July 24, 2010

Ingredients

Directions

Nutritional Information

Share 1, June 19, 2010

Arugula Salad with Beets and Goat Cheese Recipe
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips