Carrots
Zucchini/Yellow Squash
Celery
Cucumber
Swiss Chard
Asian Greens
Green and yellow beans
Potatoes
Sweet Basil
Onions
Garlic
Salad Mix or lettuce/parsley
Holler Fest T-shirts are here!
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!
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!
No comments:
Post a Comment