Share # 16, October 1, 2011

It has been a wet week, and this little mud buddy showed up to lift our slightly dampened spirits!

Two more shares to go!

IN THE BOX:

Winter Squash - new!

Broccoli Raab (Rapini) - new! (light green, slightly serrated leaves, with a few small broccoli-like buds)

Brussels sprouts - new! (light green miniature cabbages)

Sweet Potatoes

Carrots

Onions

Garlic

Potatoes

Beets

Lettuce

Tomatoes - ripening

NOTES FROM THE FIELD: It has been a week filled with harvesting while dodging raindrops. All of the winter squash has been collected and is curing in the greenhouse. A new patch of beans looks promising for next week, provided we can protect it from another predicted frosty night this Saturday. It's an up-and-down time of year with the weather, but most of our crops are in and the hardy greens just say: Bring it!

winter squash and sweet potatoes curing in the greenhouse where they started out as tiny seedlings in early spring


NOTES FROM THE FROG HOLLER RECIPE BOX: Fall is in the air and our taste buds just
naturally turn toward root vegetables and hearty dishes. It has been mentioned before that we like to roast vegetables at Frog Holler and this week's share provides a lovely medley of delicious roasting possibilities. The picture shows brussels sprouts, onions and sweet potatoes all roasting happily together for one of our fall feasts. But you could make any number of veggie combinations for roasting; just make similar sized chunks.

Or you could be a brussels sprouts purist and try this classic Roasted Brussels Sprouts recipe. Another food blogger swears that Golden-Crusted Brussels Sprouts are the only way to eat these little nuggets of cabbage goodness. One thing the bloggers agree on is that you never boil brussels sprouts. This old-fashioned cooking method has apparently caused many folks to despise brussels sprouts, but once they try the roasted recipes, they happily pick up their forks again!

Sweet potatoes add a rich sweetness to many dishes, and combine well with black beans and spices in this delicious and satisfying Black Bean/Sweet Potato Soup. The title of the recipe in the blog ($1.68 organic caribbean black bean and sweet potato soup) comes from an interesting challenge by the Slow Food organization. They suggested that their members create recipes to show that you can eat healthy, nourishing, delicious and often organic meals and you don't have to empty out your wallet. Actually they set the limit at $5.00/meal! You can read more fascinating tips and recipes for how the members met this challenge at the link. The black bean-sweet potato dish came in at a very digestible price, well under the $5.00 limit!

Another suggestion from the Slow Members was the Baked Miso Onions recipe. Simple, but very tasty.

Broccoli Raab, or Rapini, is not such a familiar dish in America but very popular in Italy, as you might guess. Cooks who like the flavorful, slightly bitter greens, have found many ways to cook and enjoy them. This Rapini Idea and Recipe sheet is loaded with inspiration to either get started or expand your rapini horizons. The recipe sheet comes from Mariquita Farm, a large organic CSA in California, whose online newsletter offers lots of interesting information and helpful recipes.



Have a great week and stay dry!

Share # 15, September 24, 2011

What's Bretton holding? Find out in "Digging For Gold"!




IN THE BOX:

Kale - Russian and curly variety

Broccoli

Napa (Chinese Cabbage)

Beets

Celery- new! Michigan celery has super flavor

Scallions

Potatoes

Sweet Potatoes - new!

French Sorrel - lemon-flavored salad/cooking herb, green spear-shaped leaves

Tomatoes

Daikon Radish - long white root veggie

Garlic

NOTES FROM THE FIELD: Digging For Gold

This week we harvested the sweet potatoes!


First we had to find the rows in a sea of foliage.
Then we had to carefully dig, trying not to spear any of the sweet spuds.


Feeling around for the buried treasure.



Here's a find!



A good "catch" off of one vine!

Billy takes the harvest home.photos thanks to Angie Martin






NOTES FROM THE FROG HOLLER RECIPE BOX:

Sweet potatoes! A favorite way to prepare them on the farm is to wash and slice the potatoes into appropriate sizes for roasting. Toss with olive oil, salt, cinnamon and cumin. Spread on a cookie try or roasting pan and roast at 400 degrees, turning the slices every ten minutes or so until done - soft and slightly browned. Delicious! If you're looking for a different approach, you might want to try Curried Sweet Potatoes. Or the Best Of Both Worlds Potatoes Anna offers a hearty fall dish to warm your belly and stick to your ribs!

Another dish reflecting the fall season is this Lentil Vegetable Super Soup.
Pick up some Mill Pond bread at our next door neighbor Farmer's Market stall and you'll be good to go!

Daikon Radishes are often grated and served to accompany tempura and fried dishes, as Daikon is said to help in digesting oily foods. The What's Cooking America web site offers these helpful tips for using Daikon, a not-so-familiar vegetable in the States but one that is the most grown in Japan! We hope you are starting to make an acquaintance with this nutritious and versatile vegetable!

from the web site:

Preparation - This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.

For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.

Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods.

Sorrel is a surprisingly lemony-flavored herb that works well chopped fresh into salads. We also add it along with parsley and mint to tabooli. Sorrel Soup is a traditional recipe and here is one version of this creamy soup with citrus accents:

Sorrel Soup

Ingredients:
1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread. (from the Mill Pond stall!)


NOTES FROM THE FARM BAND: AKA The Billy King Band

You don't see Billy King at the market much, as he is the go-to guy for most of the tractor operation and maintenance and that keeps him pretty busy out on the farm. But he's handy with a guitar as well as a wrench and will be playing at a few upcoming gigs. He'll be with the farm band - Kenny, Angie and Chrissie for the first gig, and with other musicians for next ones.

The band will be playing at the Westside Farmers Market on Thursday, Sept. 29, around 4:00 PM. Come on over to the "other" farmer's market!

Billy will be playing at The Grand Ole Opera, a benefit for Kat Snips, an organization dedicated to provided low cost vouchers for spaying and neutering cats. Saturday, October 1, time TBA but probably around 4-5 PM. Info and location on their web site. Email the farm to find out when Billy is playing.

Billy will also be playing at the Interfaith Center in Ann Arbor on Saturday, October 8. He is one of the "and friends" and will be playing and singing his original tunes and favorite covers. A friendly venue for listening to good music!


Have a great week and Happy Fall everyone!

Share # 14, September 17, 2011

Angie helps to bring in the harvest with style!


IN THE BOX:

Kale

Green Beans

Tomatoes

Garlic

Onions

Beets

Cabbage

Potatoes

Mizuna ( Asian green)

Radicchio

Green/red pepper

Eggplant

Zucchini/Summer squash

Arugula


NOTES FROM THE FIELD:

With predictions of patchy frost for Thursday night, some of the farm crew hopefully protected the tender zucchini and summer squash.
We put sprinklers on other areas, since extra moisture makes the plants less vulnerable to frost.

The newsletter gets written on Thursday night so...we shall see! Only one frosty night is predicted and then warming temperatures for the rest of the month suggest a lot more harvest time is ahead!



NOTES FROM THE FROG HOLLER RECIPE BOX

Lots to work with (or play with) in your box this week! Days are numbered for the tender veggies such as tomatoes, green beans, zucchini and eggplant, but the hardy root vegetables and greens are happy as, well, hardy vegetables! But we are still officially in the summer season until Sept. 22, so why not whip up a batch of Ratatouille, a classic French summer dish! Almost all the ingredients are in your share this week; you'll have to supply the herbs from another source - maybe your own herb garden?

We enjoyed a delivery this week from Maan, our Lebanese neighbor who has cooked up authentic Middle Eastern food for the farm crew just about once a week all summer. And that's no small feat for a large group of hungry farm hands! We supply the veggies and Maan cooks the food; this week we snapped green beans for him and received his classic Lebanese Green Bean Dish in return. Lucky us! If you came to Holler Fest and got in on the Lebanese cuisine Saturday evening, you ate Maan's cooking. It didn't last very long; folks line up fast for what has become a Holler Fest tradition!

Radicchio is a new addition to the box this week. There are several varieties of this popular Italian bitter green. This appears to be a variation of the Castelfranco version, not the dark red "Chioggia" heads that you may have seen in the grocery store. The characteristic strong flavor is all there, and it pairs well with other strong-flavored foods. Here are two radicchio recipes that also use the arugula in your box. Buon appetito!

NOTES FROM THE FROG HOLLER SHARE BOX:

There are four more shares after today's share. That means the bi-weekly shareholders will each receive two more boxes; full shareholders will receive four. We will be posting an online evaluation form in the next week or two; we appreciate and value your feedback! The bi-weekly share was a new option this year; we are interested to hear how it went for folks. So stay tuned for the form but most of all, for the next four weeks, enjoy your veggies!

Have a great week!

Share # 13, September 10, 2011

Why we never sit down at Frog Holler...



In the box:

Broccoli

Beans!

Zucchini/Summer Squash

Kale

Onions - red/yellow

Bok Choy

Leek

Pepper

Beets

Carrots

Lettuce

Tomatoes

Basil

Parsley, Cilantro, Dill - choose one

NOTES FROM THE FIELD:

They're cute, aren't they? Well, the raccoons aren't so cute when they are pulling down the corn stalks and taking a few bites out of the corn before moving on to the next one! They also have an uncanny ability to detect just when the corn has ripened; they aren't interested in small or under ripe corn. And they only work at night!

You can probably see where this is going. Last year we lost most of our corn crop to flocks of crows who pulled up the newly sprouted seedlings to get the juicy corn kernels. This year we found a way to deter the crows, but we are losing the mature corn to these masked bandits. Which is worse?

The engineer on the farm crew talks of new and improved fencing to thwart these wily marauders. The practical crew member points out that losing our farm dog last year may have emboldened the critter population. And the farm fatalist says we just can't grow corn anymore!

Well, we're not giving up and we have been able to harvest some ears, but never enough for a distribution. We look forward to finding new ways to coexist with our critter neighbors while still being able to grow this classic American veggie treat!

NOTES FROM THE FROG HOLLER RECIPE BOX:

Beans abound in the box this week; a new patch has just come in so the beans are fresh and tender. But if you have more beans than you can consume, consider freezing a batch. It's very easy and you'll be glad you did next winter! To freeze beans, wash and snap off ends; break beans in two if you like. Meanwhile bring a large pot of water to boil. When boiling, add the beans. They simply need to blanch; after a few minutes they should change to a bright green. (If you have yellow beans, it's not so obvious - but it only takes a few minutes.) Remove the beans from the pot and place in a large bowl of cold water. This stops the cooking process. After the beans have cooled, remove from the water and drain. Pack in a plastic bag after draining and place in freezer. Enjoy in January!

Roasting vegetables seems to be the preparation method of choice at the farm. Just about any vegetable can be roasted; this week we feasted on roasted broccoli, which came out of the oven characteristically dried and blackened. Not so pretty, but still delicious! Simply slice the broccoli into spears, toss with olive oil, salt and any preferred spices, and spread out on a roasting tray. Folks have different opinions about the best roasting temperature, and it might vary with the vegetable, but anywhere from 375 to 450 degrees will do. Stir occasionally. The hotter the oven, the closer you need to keep an eye on your veggies, of course.

You could even roast the bok choy! Simply cut in half, oil the sides and place in the oven with salt and any spices. For another take on preparing bok choy, try grilling it! If you have the grill going, slice the bok choy in half (some folks recommend soaking in water a bit to remove any sand or grit). Baste the bok choy with olive oil, and grill for 5-8 minutes on a side, depending on the size of the bok choy. When done, sprinkle with soy sauce or teriyaki sauce or any sauce that appeals to you - or eat as is. Grilling adds a smoky earthy element to these tasty greens.

And while you're grilling, you can also grill the Romaine lettuce in your share! Okay, that just showed up as an add-on to the bok choy instructions, but many posts attested to grilled Romaine as an exceptional treat, especially when dressed with olive oil, balsamic vinegar, and parmesan shavings. Who knew?

Back to bok choy, from Mariquita Farm, in California, comes this uniquely-flavored Buckwheat and Ginger Salad with Apples. The bok choy is in there, along with some other unexpected elements - very California! And this Sesame Shiitake Bok Choy dish adds an Asian flair to the flavor - delicious!

MEET THE (LAST)INTERN: KIRSTIN POPE

Kirstin is not actually the 'last intern standing', but the last of this year's crop to be featured. You already met Kirstin in the August 9 newsletter when her brother Kai visited. Or you may have met her last year, as she is one of our returning interns. Or you may have met her at the market, although Kirstin has developed an affinity for the Wednesday market this season and has ably managed it for us for much of the summer. If you are a mid-week Farmers Market shopper, you know Kirstin!

Kirstin grew up on a US Air Force base in Germany, so has spent a lot of time either living in or traveling in Europe. She is also familiar with parts of Africa, having spent two years in the Peace Corps in Mali. Kirstin came to Frog Holler in July last year, and decided to return this year to experience the entire season from start to finish.

After joining us in April Kirstin set right to work designing and painting our new market sign. Obviously she had a lot of help from Gus!

Kirstin's creativity with signs continued into Holler Fest, where she created and executed the Second Holler and Holler Fest signs - and did it in the last week before the Fest!

Kirstin's immediate post-season plans take her to England, where her parents are now living. Her destination after that is not yet decided. Although Kirstin's travels may take her to the other side of the planet, she has obviously left her mark on Frog Holler!




















Have a great week everyone - see you at the HomeGrown Festival!

Share #12, September 3, 2011

Holler Fest is over and we'll stop talking about it! The weather smiled on everyone and the whole weekend was filled with happy folks and kids enjoying the music, good food, and beauty of the farm. It was great to see some of the CSA members at the Fest; we hope you enjoyed it!

and now...back to the box:

two kinds of Asian Greens -
Mizuna (spiky green leaves)
Tat Soi (dark green spoon-shaped leaves)

Kale - either Curly (frilly green leaves) or Tuscan (aka Dinosaur Kale; dark green, crinkled flat leaves)

Beets

Radishes

Zucchini/Summer Squash

Beans - either Green Beans or Pole Beans (really long!)

Green or Red Pepper

Tomatoes

Onions

Arugula

Sweet Basil

Watermelon or Cantaloupe - early birds get their choice!

NOTES FROM THE FIELD

It was a back to reality week as we reentered the fields after Holler Fest for harvesting and maintenance. It was good to get back to the garden and market and if all continues to grow well, we see a lot of fall veggies in your future!

It was also a sad week because two of our summer interns left for their next adventures. Tacy Sallen is on her way to a master's program in Finland, and Emily Foley starts an internship with a film production company in New York City. We miss them and wish them well!















Emily and Tacy










NOTES FROM THE FROG HOLLER RECIPE BOX

Well, some of you probably know that if you turn your head in the garden, your zucchini doubles in size! Because we missed a picking day with Holler Fest, we weren't surprised by a veritable fleet of frigate-sized zucchini in the squash patch! Intern Bretton Fobes took the largest of them and created Zucchini Boats, a delicious alternative to "deep-sixing" those over sized zukes.


Surprisingly, we have a mini heat wave with us for a day or two. Here are two refreshing summery ways to use the basil in your share, in case you already have your pesto made for the winter! Kick back with some Basil Lemonade
and try a fruit salad incorporating the peaches that are so prevalent in late summer.

And as we head into fall, the greens get happier and happier. Asian greens are known for their hardiness and healthfulness, and this recipe for Asian Spicy Gingered Greens delivers all the nutrition of greens in a very tasty format. Add some tofu or chicken for protein and a little rice on the side, and you'll have a meal that satisfies and energizes without that heavy feeling (unless you can't stop eating because it tastes so good!).

And finally, a long-time friend of the farm stopped by the market on Wednesday and bought some kale. She was inspired to send us this delicious recipe for Kale and Black Bean Tacos.
Looks like a keeper!

COMING UP:

Ann Arbor's HomeGrown Festival. Saturday, Sept. 10. If it's anything like last year, the Farmer's Market will be overflowing with a food-interested community (and the local beer and wine tent will be jumping!). Here is a description in the organizers' words: The HomeGrown Festival celebrates food and community in southeastern Michigan, focusing broad mainstream attention on the people who grow our food and the land that sustains us. We support the benefits (and pleasure!) of eating from our own foodshed to create a virtuous cycle that improves our health, our environment and our economy.

As CSA members, you already participate in the movement to support and sustain the local food economy. You may find it very interesting and affirming to come back to the market in the afternoon/evening of Sept. 10 and see your local food community in full swing!


Have a great week everyone!