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!
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