Share #8, August 7, 2010

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.