Share #7, July 31, 2010

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

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

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!

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

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. 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.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
4. 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!

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.

***********************************************************************************
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!


*************************************************************************************

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  - an Ann Arbor native!

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

Kristie  - also returning from last year

Leah - ace volunteer at farm or market

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!