IN THE BOX:
Endive - new (frilly green leaves)
Daikon Radish - new (large white long root)
Onion, red or yellow - new
Tomatoes - lots! Red and Heirloom
Green Beans
Zucchini or Summer Squash
Cucumbers or gherkins
Asian greens - Bok Choy
Russian Kale
Cabbage
Garlic
Arugula
Variety Basil - Lemon (pale green, citrus scent) or Opal(dark purple leaves, strong scent)
NOTES FROM THE FARM:
Lots going on as we bring in the harvest and plant a music festival. This week we finished digging the potatoes and pulled all of the bulb onions. We also harvested tomatoes, tomatoes, tomatoes! They took a while getting here, but the tomatoes have arrived and it's always enjoyable to see what unusual and beautiful shape and color the heirloom tomatoes will display - not to mention what delicious flavor!
Two weekend passes to Holler Fest come with your share this week. We will still bring your shares to the Ann Arbor Market on the Saturday of Holler Fest, Aug. 27, but we will definitely leave the market by 1 PM!
A week of harvesting:
Chrissy and Kirstin, intrepid.....
and happy potato diggers!
a spate of spuds!
Emily and Chrissy spread out the onions for drying in the greenhouse
a Striped German heirloom tomato - two pounds!
NOTES FROM THE FROG HOLLER RECIPE BOX:
Fresh tomatoes and green bean salad - you can't go wrong with simple recipes that let the veggies shine! Or here's another: Green Bean Salad.
Our good friends at Gojee.com were very helpful to list a recipe using fresh beans and endive! (Roasted pine nuts and gorgonzola don't hurt.) Check it out: Toasted Pine Nut and Green Bean Salad.More on endive frisee a short way down the page...
If you're unfamiliar with daikon radish, this simple Daikon Salad recipe might be a good introduction. You can get the "mirin" at specialty or natural food stores. Interested in some additional daikon inspiration? Check out this blog, Popcorn Homestead, by our good friend and former intern, Joan Bailey. Now residing in Japan, Joan writes fascinating posts about the food and culture of her temporary new home. You can also use the daikon just like a (rather large) radish; grate or slice it into salads as needed.
As for the endive, this is the frilly or "frisee" variety, a rather bitter green that adds character to mixed salad greens or to anyone who eats it! Frisee endive is so robust that it is often served slightly sauteed or "wilted." Here is a delicious recipe from the blog of another CSA, "Cool Beans," who had just distributed endive! Other suggestions for frisee accompaniments are bacon or blue cheese and walnuts.
You do have a powerhouse salad of flavor and nutrition in your box this week! Chop some of the endive, Russian Kale, Bok Choy and arugula. Add some cucumber slices and a little red onion. Grate some daikon for zip and a little cabbage for crunch. Mix in some tomato slices at the end or serve on the side. Beautiful! Try a fruity dressing, like Tacy's Bluebular Blueberry Dressing to balance the strong flavor of the greens.
MEET THE INTERN'S BROTHER!
Kai Pope, Kirstin's brother, has spent the last week at the farm, pitching right in and getting a taste of midwest farm life after spending much of the past year in China and England. Big sis Kirstin wanted Kai to get the full experience, so he even made the 4:30 AM wake-up call for the Wednesday market. Here are Kirstin and Kai at the market, looking pretty chipper!
Kai is headed back to his
senior year at Trinity University in San Antonio, Texas, majoring in East Asian Studies. We wish Kai well and thank him for all his good help!
Kai picking potatoes
Have a great week everybody!
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