Share #7, July 30, 2011

A happy tomato hornworm munches away on a tomato vine in our greenhouse. One of the largest and most voracious vegetable pests, the hornworm can do a lot of damage if left unchecked. This one is a doozy at about five inches long - we don't usually let them get that big! They blend in very well with the tomato foliage, so if you see vines with no leaves at the top of your plants, start looking for this hungry muncher!

IN THE BOX:

Potatoes - new!

Basil - new! Genovese variety

Beets

Zucchini/Summer Squash

Lettuce - Romaine and Red/Green Bibb

Kale - mix of White and Red Russian

Carrots

Arugula

Garlic

NOTES FROM THE FIELD: Yes, we did get some rain. Actually buckets of rain, and that's quite enough for a little while! It looks like the garden soaked it up well and this extra moisture will hopefully give the young fall crops a needed boost.

NOTES FROM THE MARKET: A nice young fellow stopped by our market stall on Wednesday and asked about purchasing a quantity of zucchini to make ratatouille. He threw some basil into the box, and when asked what he was going to do with all that zucchini and basil, replied that he had one of the carts over at Mark's Carts. His name is Blake, his cart is "Eat: Hot Meat on a Bun," and he grilled all the zucchini and turned it into a fresh and tasty ratatouille that afternoon. If you haven't visited Mark's Carts, do check out one of Ann Arbor's most creative "food courts." You will find that many of the chefs feature local and organic produce; we're happy to be in the mix!

NOTES FROM THE FROG HOLLER RECIPE BOX: Ah, new potatoes - what's not to love, and what to do with them? At Frog Holler, we favor roasting everything these days, and the young potatoes are no exception. Sliced or cut in chunks and then tossed with olive oil and sprinkled with salt, pepper and rosemary - oh don't wait, just do it! If you want to add some veggies to create a satisfying one-dish meal, consider revisiting the Frog Holler Recipe Box archives for this Spicy Potato-Kale dish, created by Chrissy Martin, our featured intern.

We devoured many trays of Roasted Zucchini this week - again sliced and tossed with olive oil, salt, pepper and now chopped basil. Allow them to get a bit blackened for extra flavor and texture. Or roast them just until tender for a melt-in-your-mouth snack.

Basil - the "royal herb"! Revered in India where it is said to have originated, this aromatic and distinctively-flavored herb has made its way into cuisine around the world. We remember the days at our market stall when we used to give out recipes for Pesto because folks hadn't heard of it! Times have certainly changed and now this potent herbal sauce has become a mainstay in many kitchens, especially in the summer when Basil is plentiful and fresh.

There is much discussion on how best to store this cold-sensitive herb. Here are some helpful suggestions from our good friends at Tantre Farm.

Wrap leaves in a dry towel and keep in an airtight container. It can be kept at about 50 degrees for a few days before leaves start blackening. You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color. This is very easy–just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar—away from light and heat.

Or put basil stems in a glass of water and place on windowsill in kitchen. You'll get an occasional delicious whiff and the basil will stay green until you use it. Best used in a few days - and how can you not?!

Gojee.com is a currently trending recipe site even recommended by Michael Pollan. Close-up photos of each dish that you can almost taste, along with interactive features titled "I crave" or "I have", make this a stimulating and often helpful site. Most of the recipes link to a food blog which often takes you into a whole new world of recipe ideas! There are so many talented and creative folks writing about food these days - a cornucopia of cooking ideas right at our fingertips! Here's a delicious way to prepare Roasted Kale and Beets, gleaned from the blog, Serious Eats - a Food Blog and community.


MEET YOUR MUSIC FESTIVAL: HOLLER FEST!

Holler Fest is less than a month away and we hope you will all join us for this chance to experience the natural beauty of the farm, enhanced by 30+ talented local musicians, delicious wares from the farm and local food community, and folks and families having just plain fun.

For those new to the Frog Holler CSA, I am reprinting the Holler Fest description from last year's newsletter. Here goes:

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.

Although Holler Fest 2010 turned out to be a slightly rainy festival, spirits were not dampened and we look forward to gathering again in 2011. The web site has lots of helpful information along with the schedule of performers (that we know so far).

Do you have any time or talent to share? Although CSA members don't need to volunteer for their passes, volunteering is a fun way to experience Holler Fest from the inside. If you're interested, go to the Volunteer! link on the web site. Thanks in advance - we couldn't do this without a whole lot of help! www.hollerfest.com


MEET THE INTERNS: CHRISSY MARTIN

Chrissy is doing her second tour at Frog Holler. She joined us for a few months last season because her sister, Angie, was already working here. After a winter internship in Florida, Chrissy returned to Frog Holler in July, joining big sis Angie again as well as her five-year Florida roommate, Tacy (featured in Newsletter #4). So it's a friend and family affair as the three pals move down the rows weeding, talking and laughing - getting a lot done while having a lot of fun!

Chrissy graduated in 2010 from New College of Florida (in Sarasota), with a major in Music and Performance, specifically emphasizing experimental music and movement. After her 2010 stint at Frog Holler, Chrissy returned to Sarasota to participate in an ensemble of students and alums who, under the guidance of two New College professors, were exploring collaborative and improvisational movement and performance. The goal was not to necessarily perform, but to see what emerged as the group addressed a particular theme or topic without script or even conclusion. This fascinating work/play has stimulated Chrissy to consider further exploration in the field of art therapy, and especially with children.

While Chrissy participated in the movement internship, she also apprenticed with a local modern dance company and sang in a cover band! Some of her favorite tunes to sing were Aretha Franklin's "Chain of Fools" and Bonnie Raitt's "Somethin' to Talk About".

While on the farm, Chrissy is always up for a yoga session or a turn in the kitchen. Chrissy loves to cook and is glad that there are so many creative cooks and hearty eaters at the farm! She also appreciates the close-knit family atmosphere at Frog Holler, and the collaboration with the crew as they all work together to bring in the harvest or vanquish the weeds!

Chrissy created a delicious salad last week from fresh lettuce and kale, grated beets and carrots, arugula, and other fresh goodies such as blueberries! Accompanied by her favorite Ginger-Miso Dressing, it was the perfect side dish for a summer meal.

Chrissy's many talents even extend to the art realm, where her light-hearted and whimsical design of the Holler Fest card (see above) perfectly captures the spirit of the festival. When you come to Holler Fest, you'll see Chrissy in the Holler Kitchen dishing up some delicious and hearty fare, and also on the stage singing with the Frog Holler band, as well as managing the Local Goods Emporium at the Fest and maybe even guiding an improvisational workshop! There are many paths this talented young woman can travel; we're glad that her journey brought her back to Frog Holler this summer!

Angie (l.) and Chrissy Martin, sing
together in the barn at the Frog Holler 2nd of July party


Have a great week everyone!

Share #6, July 23, 2011

Our farm cats know what to do when it's hot! They spent most of the week in this spot and with this degree of animation. Hope you found a way to keep cool!


IN THE BOX:

Lettuce - two heads
Green or Yellow Beans
Carrots
Beets
Kohlrabi
Hakurei Turnips
Russian Kale
Asian Greens
Zucchini or Summer Squash
Scallions - new patch
Arugula - new patch


FROM THE FROG HOLLER RECIPE BOX:

Are you eying your box of veggies and not really feeling like cooking? Well, you could make a crisp and tasty snack plate with carrots, Hakurei turnips and kohlrabi. Peel and slice the kohlrabi, then arrange with slices of turnips and carrot spears. Serve with a bowl of Holler Hummus and you have a tasty no-cook snack/meal. The beets could be grated with carrots and tossed with your favorite cole slaw dressing for a vibrant fresh side dish. The lettuce, scallions and arugula team up for a mid-summer salad dressed with Blueberry Dressing: a creation from intern Tacy, and a delicious response to the fresh crop of blueberries showing up in the market now. Check out the Arugula postings in the Recipe Box for other creative ways to use this flavorful salad herb. And if you haven't tried Massaged Kale, a no-cook way to prepare this nutritious green, maybe this is the week!

Now let's see what's left. Well, you do have some greens after topping the turnips and beets (you did keep the greens, didn't you?). How about a stir-fry with chopped garlic, scallions and turnip and beet greens, along with the asian greens. Add some tofu chunks if you like and when the greens are tender, serve with a very tasty no-cook Thai Peanut Sauce. Or try this simple and delicious recipe for baby bok choy; the tat soi (asian greens) in your share will work just as well. Staying in the Asian cuisine mode, this Hakurei turnips recipe calls for some cooking, but not too much, and your efforts will be well worth it!

Okay, everything is chopped, sliced or stir-fried except that sweet little box of beans. Well, the Recipe Box doesn't know what to do with them, but I'll bet you do!


Chrissy, Angie, Kirstin off to collect the garlic

NOTES FROM THE FIELD:
This week we tried to work with the heat: starting field work in the (relatively) cooler morning and reserving the afternoons for work that could be done in the shade. We finished cleaning the garlic and removed it from the greenhouse where it was plenty dried and cured. We starting picking some new patches - beets, arugula, scallions, lettuce and said good by to cilantro, dill and the first beets. (There
will be more coming). We eyed the first tomatoes starting to color up.

garlic cleaning party





















Angie Martin, Frog Holler Farm Beet Queen of 2011!









Angie beats the heat washing carrots



MEET THE INTERNS: BRETTON FOBES Bretton with a shower of flowers


Bretton grew up in Pleasant Lake, Michigan,
and is returning to the area after two+ years in Cincinnati working as a Licensed Veterinary Technician at a large practice in the city. As a long-time friend, along with her family, of Frog Holler, Bretton thought about working at the farm as part of her "decompress from the city" transition. She joined us in June, dividing her time between Frog Holler and her mom's mini-farm in Pleasant Lake.

Bretton grew up helping out with her family's large garden and taking care of the numerous animals around the homestead. Her family has fostered many animals over the years, as well as providing a loving home for up to 15 cats, three ponies, various chickens and ducks, bunnies, pygmy goats, some fish and gerbils, and of course family dogs. Bretton's love of animals and facility for taking care of them led her to seek a Bachelor of Science from the MSU College of Veterinary Medicine, with a Minor in Veterinary Technology. She graduated in 2007 and worked in the Lansing area before taking the job in Cincinnati.

Bretton's immediate plans remain open; she is considering taking additional training in a specialty area of veterinary technology. For now she loves being at Frog Holler - spending time outside, eating good food, and working with the plants. And she thinks it's pretty cool to work at a place where you can go swimming on your lunch break!

Well, Cincinnati's loss is our gain and we welcome Bretton back to the area, to the farm, and to our community!


Have a great week everyone - stay cool!


fun on the farm pond

Share # 5, July 16, 2011

Our baby barn swallows left the nest this week! They were spotted later sitting in a row on a branch. Their still diligent mother swooped around them, giving a flying demo. Hopefully she'll get some rest from those open mouths. Fly well, little ones!

IN THE BOX:

Cabbage - new

Hakurei Turnips - new (white-globed roots with greens)

Purslane - new (see photo below to identify)

Green Beans - new

Lettuce

Carrots

Rainbow Chard

Asian Greens - baby Bok Choy or Tat Soi , (bunched dark green, spoon-shaped leaves)

Zucchini/Summer Squash

Garlic

Herbs - TBA!

NOTES FROM THE BOX:

Lots of good stuff in there this week!

Purslane? - We generally include this nutritious and tasty herb in the share at least once a season. Purslane likes it warm, so it starts appearing as summer temperatures rise. And yes, that is the same plant that you just weeded from your garden! Although considered a weed by many, purslane is a popular cooking and salad vegetable around the world, especially in Mexico and India. It was said to be Gandhi's favorite vegetable!

Purslane is now gaining attention for its nutritional pedigree. It has been discovered to contain large amounts of alpha-linolenic acid, one of the highly sought-after Omega-3 fatty acids. The stems are also high in Vitamin C.

And purslane also happens to be delicious! The succulent leaves are crisp and juicy, with a fresh green, slightly peppery flavor. Enjoy it chopped into salad or lightly sauteed. And maybe leave a little the next time it shows up in the garden!

Hakurei Turnips - Sometimes called "salad turnips," this variety is known for its tender sweetness (with turnip overtones of course!). Many folks munch on raw slices, add them to a crudite plate with a dip, or mix thin slices into salad. Roasting the turnips brings out a rich flavor that just might fool any skittish turnip eaters. And of course the greens are edible and loaded with nutritional value. A versatile veggie friend!

NOTES FROM THE FIELD:

The warm weather has been bringing in the summer crops, although the cool weather greens are a bit nonplussed! We did get a little rain last Tuesday, but all the crops are thirsty and we continue to irrigate around the farm, doing our best to give the veggies a cool refreshing drink. Keep those rain dances coming! We finished harvesting garlic this week with good weather for drying and curing. We continue to weed weed weed, and while the calendar and weather say SUMMER, we are looking ahead to fall and starting to plant the late season crops.

(photo of sprinklers at work near the hoop houses)




FROM THE FROG HOLLER RECIPE BOX:

Zucchini and Summer Squash are relatively new arrivals in the share box; as the season progresses they will probably become old friends! This week we enjoyed this generous veggie in several forms. A roasted zucchini platter was quickly emptied. Raw spears of zucchini and summer squash made tender and mild scoopers for Holler Hummus. Or, instead of using chickpeas for hummus, try using zucchini or summer squash as the base for this delicious Zucchini Hummus. (scroll down). And here's a link to a Vegan Zucchini Bread that we enjoyed right down to the last crumb! (A little lemon zest and chopped walnuts were added for extra zip and crunch.)

The cabbage and carrots in your share are just calling out to become cole slaw! Try the two different recipes/suggestions from the Frog Holler Recipe Box.


MEET THE WWOOFERS: KYLE FRITZ AND DJ MICHIELS

WWOOFER? Well, that's an acronym for Worldwide Workers On Organic Farms (alternately World Wide Opportunities on Organic Farms). Formed in the UK in 1971 and originally called Weekend Workers On Organic Farms, the organization is now a worldwide network linking volunteers with organic farmers and helping people share more sustainable ways of living. In return for volunteer help, WWOOF hosting farms offer food, accommodation and opportunities to learn about organic lifestyles.

Frog Holler has been registered with the WWOOF organization, but never hosted any "WWOOFers" until Kyle and DJ drove in on July 5, fresh from a music festival in western Michigan. Kyle had contacted us in the winter, knowing that he would be in Michigan for the festival, and looking for a relatively nearby farm to learn about organic growing. Kyle's friend DJ came along for the ride!

Neither Kyle nor DJ had ever worked on a farm, but Kyle, a self-described "health nut," has been living in Chicago and doing his best to eat organically and learn more about personal health. The opportunity to WWOOF on an organic farm seemed like a way to deepen that knowledge and, in Kyle's words, "become more conscious of how we affect this earth and how it affects us."

Both fellows jumped right into the farm tasks the first afternoon they arrived and they may have been wondering if "WWOOF" really stood for Willing WEEDERS On Organic Farms! But Kyle and DJ worked cheerfully and willingly during some of our hottest days. They also pitched in with the harvest and salad prep, spent some time at the market stall (they loved the market!), spent some time in our farm pond (they loved that too), ate lots of good farm food, hung out with the farm crew, and had a full farm experience until they left on the 13th.

DJ, although he didn't know quite what he was getting into, said the experience far exceeded expectations. After being at Frog Holler, DJ says he will be more conscious of what he is eating and where it comes from. Both Kyle and DJ look forward to learning more about sustainability, organic growing practices, and the healing qualities of good food.

Kyle, who spends a lot of time in Chicago traffic as a bike messenger, especially noted the nurturing quiet of the farm and the opportunity to really bond with the plants when working so closely with them. DJ, hailing from Nashville, also appreciated the refreshing simplicity of working on a farm compared to the city rush. And both fellows mentioned the value of the farm community who live, work and play together!

We certainly appreciate Kyle and DJ's willing hands and cooperative spirits. We felt as positive as Kyle and DJ did about their experience at Frog Holler; maybe we'll call it Win Win On Organic Farms!

(weeding crew in the leeks, l. to r. - DJ, Kyle, Bretton, Emily, Norah, Edwin, Kirstin, Chrissy)

Have a great week everyone!

Share #4, July 9, 2011

CSA member Charo Ledon with her granddaughter Najeh - watching the rainbow over Frog Holler at the 2nd of July Party.

It was hot and it looked like it might rain...but it didn't! Instead, we had swimmers in the pond, folks walking the farm trails and viewing the gardens, a fantastic pot luck, an awesome double rainbow, lively music in the barn, fireworks, fireflies putting on their own show, campers, yoga in the barn Sunday morning, delicious breakfast fare, and more swimming! We were happy to meet some new CSA members and have folks enjoy the beauty of Frog Holler on a classic summer day.

Thanks to all who made it out and contributed to the good times!


In the Box:

Rainbow Chard
Red or White Russian Kale
Broccoli
Arugula
Parsley/Dill/Cilantro - choose when you pick up your box
Radishes
Sprout Mix - alfalfa, red clover, radish, lentil, mung beans
Carrots - new!
Summer Squash/Zucchini - new!
Asian Greens (Tatsoi) - new!
Garlic - new! The first harvest of garlic bulbs

Notes on the Box: As the summer crops start to come in, we have spent a lot of time in the packing area this week - washing, sorting, bunching and boxing. Enjoy your share!

Notes from the Frog Holler Recipe Box :

Member Jackie Creager discovered this delicious vegetarian collards recipe and sent it our way. It could very easily be made with kale; if you used kale you could probably reduce the cooking time. We appreciate it when members share how they have used their veggies - feel free to let us know!

We had many requests at the party for the Barbecued Tofu recipe. It's a bit involved but intern Emily Foley(who first served the dish at a lunch break) got some help from intern Tacy and cooked up almost twenty pounds of this tofulicious creation for the party. It disappeared!

We have been harvesting a new arugula patch and reveling in the piquant nuttiness of this unique herb. Angie on the lunch crew was inspired to create this simple and simply delicious arugula salad. It was a big hit!

Determined to make lemons out of lemonade, Tacy's turn on the lunch crew produced this amazing quiche from the broccoli that the persistent groundhog continues to nibble. It eased the pain nicely! And speaking of Tacy.....


Meet the Interns: Anastasia "Tacy" Sallen

Tacy comes to Michigan from Sarasota, Florida, where she attended the New College of Florida, graduating in 2010 with a degree in Anthropology. Tacy wrote her senior thesis on the culture surrounding community gardens, specifically about a long-standing community garden that was forced to move. She studied the impact of that move on the gardeners and the community around the garden in its new setting. This long-term involvement with the culture that grows with a community garden piqued Tacy's interest in experiencing large-scale growing and its impact on a larger number of people.

That's one reason why Tacy especially likes working at the Frog Holler Farm market stall, where she can see the smiles on folks' faces as they load up their bags with beautiful veggies. But Tacy also enjoys all aspects of farming at Frog Holler - from the focused hand weeding, to harvesting, prepping and packing share boxes. She was even excited when she wheel-hoed for the first time!

From Frog Holler, Tacy heads to Finland for a two-year Master's Program in Education and Globalization at the University of Oulu. Tacy's research will explore horticultural therapy and how it can be used to make younger refugees more comfortable in an unfamiliar atmosphere.

Growing up working in her dad's restaurants in Lake Worth, Florida, has given Tacy an ease in the kitchen from which we all benefit. If you see her at the market, ask her about her Strawberry Balsamic Vinaigrette dressing, or the Four-Berry Pie she and her roomie Chrissy created, or the myriad flavors of ice cream that she and the crew recently churned out!(:-) Or check out the Broccoli Quiche in the Recipe Box that Tacy served up for a lunch last week.

Our appreciation for Tacy does go beyond the lunch table! Her cheerful willingness to take on any task makes her an easy member of the farm team; her quiet competence makes her a
valuable one!

Notes from the Holler Musicians The Billy King Band (Billy and Kenny King, Angie Martin) in the barn at the 2nd of July party - some friends sitting in.

Thursday, July 14, Manchester Gazebo Concert
Just 15 minutes from Ann Arbor - a sweet concert in the park. 7:30. Indoor seating if it rains.

Sunday, July 17, From the Arb web site:
Music in the Arb – Featuring the Billy King Band
Join us for the 2011 season’s first concert of the Music in the Arb series at the amphitheater in Nichols Arboretum. Tonight’s performance features the Billy King Band—raw-edged rock and roll that blends traditional, acoustic, and electric blues. Free parking is available for this event in U-M lots on Washington Hts., Observatory, and Nichols Dr. To reach the amphitheater, enter the Arboretum at 1610 Washington Hts. or via Nichols Dr. below the U-M Hospital by the Huron River and follow the signs. Amphitheater is about a half mile from both entrances. Free.
Location: Nichols Arboretum
Category: Events
Date: 7/17/2011
Date Details: held in the amphitheater in Nichols Arboretum
Time: 6 pm to 9 pm

Holler Fest, Aug. 26-28
Schedule TBA - you're all getting passes so hope to see you there!


Have a great week - a few rain dances wouldn't hurt!