Share #13, Sept. 11, 2010

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

1. 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.
2. 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.
3. 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.

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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!