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!