Share # 18, October 15, 2011 - Last share!

Thanks everyone - see you next summer!!


IN THE BOX:

Lettuce - Romaine or Green Leaf

Broccoli

Sweet Peppers

Eggplant - one Italian (dark purple, rounded) and one Oriental (elongated, light purple)

Arugula

Radishes

Scallions

Carrots

Garlic

Potatoes

Winter Squash

Sweet Potatoes

NOTES FROM THE FROG HOLLER RECIPE BOX:

Did you know there are 126 recipes in the Frog Holler Recipe Box? One of the memorable dishes from this past season was in response to the frustration of sharing too much broccoli with a ravenous groundhog. What to do with all those slightly nibbled heads of broccoli? Make Broccoli and Scallion Quiche!Hopefully you will continue to use the Recipe Box as a resource in the months to come.

And of course there is also the whole wide internet, which has exploded with food blogs over the past few years. Some favorite resources include "gojee.com," that has a feature where you can list what you have , or what you don't like, or what you crave, and it will access recipes according to those guidelines. F'rinstance, typing in "broccoli" in the "I have" slot brought up many mouth watering recipes. Try this simple Marinated Broccoli for starters, and just keep clicking links until you have had your fill!

Vegetarian Times is a magazine and web site loaded with delicious suggestions for cooking vegetables. A search for "broccoli" on the web site led to this intriguing option: Tahini-Roasted Broccoli over Raisin-Studded Bulghur.

The Whole Foods web site has myriad vegetable recipes as well. The "broccoli" search resulted in Broccoli Salad with Walnuts and Currants, a simply prepared dish, jazzed up with a dynamite dressing.

As for the rest of the box - easy! Make a celebratory last CSA salad with the lettuce, arugula, grated carrots, sliced radishes, chopped scallions and peppers. It will be beautiful! Then fire up your oven and get roasting! Slice eggplant, toss with olive oil and garlic, salt and pepper, and roast at 400 degrees. Turn the slices after the first ten minutes and check for doneness after 15 or so minutes. Potatoes and sweet potatoes take well to roasting - winter squash, of course, bakes up beautifully. But you could save those last three veggie options for later on in the month or season. They keep well, and will hopefully offer a reminder of good eating times with your Frog Holler CSA share!

NOTES FROM (THE COMMUNITY FARM OF ANN ARBOR) FIELD:

The Ann Arbor area abounds with new and experienced organic growers and we are happy to be friends with many of them. On Monday of this week we joined forces with the crew at the Community Farm of Ann Arbor, the area's oldest CSA. This is the farm who sent a crew out the day before Holler Fest to help in our fields. We were happy to return the favor on a beautiful day at a peaceful farm with a dedicated and fun-loving group of growers.



Kirstin, Chrissy, Angie and Cathy get instructions from Anne Elder, Co-Team Leader, along with Paul Bantle, at the Community Farm.


Starting to plant the garlic cloves. Each Frog Holler crew member teamed up with a Community Farm worker. It was fun and interesting to see how another farm went about this task. There were some differences but many similarities; you basically have to get the garlic in the ground.



After a delicious picnic lunch, we headed back to the planted garlic fields to cover the rows with a thick straw mulch. This will keep down weeds and hold in moisture throughout the growing season next year.

Almost done!


Hooray! Finishing up a fun and productive day!






Have a great winter everyone! We will contact you after the first of the year to see if you want to join the Frog Holler CSA for 2012. Thanks for your support!

best wishes from....

Cathy, Billy, Kenny and Edwin - the King family

Angie, Kirstin, Chrissy, Evan, Tacy, Emily and Bretton - the Frog Holler Farm crew