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!
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