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!
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