July 28, 2012 - Share # 3

Three cheers for veggies!

 IN THE BOX: 

Onions - new!

Tomatoes - new! The harvest is just starting.

Beets - use greens or remove if planning to keep beets in the fridge for a while.

Carrots - keep better with the tops removed.

Kale - "Curly" variety; sturdy fringed leaves, bunched.

Zucchini/Summer Squash

Green Beans

Celery - bunched. Our Michigan-grown celery is loaded with flavor!

Arugula -  elongated leaves, peppery flavor.

Basil - bright green, pointed leaves. Aromatic!

Garlic

For best storage, everything rinsed and in a plastic bag in the fridge EXCEPT garlic, onions and tomatoes. These onions are freshly dug and not cured for long-term storage, but they will keep fine outside of the refrigerator for a little while. See last week's newsletter for basil storage suggestions.

 NOTES FROM THE FIELD: We returned to the Wednesday market this week so that meant more harvesting and veggie prep time. Other than that, a regular week of field maintenance, steamy temps, a sip of rain (but we'll take it!) and starting to fence the corn from raccoon marauders. (Members from last year will know why!).

CSA Members Stephen and Kathy Totaro rode up on their bicycles for their farm pickup last Saturday. A first for the group picking up shares at the farm.

Off they go with a backpack full of veggies!

 NOTES FROM THE FROG HOLLER FARM RECIPE BOX:

It's an all-zucchini channel this week folks! You'll be seeing this generously prolific vegetable quite regularly in your share boxes this summer. The zucchini and summer squash remain undaunted by our higher-than-average temps and lower-than average moisture. Good thing there are so many delicious ways to prepare this ubiquitous veggie!  For starters check out this helpful blog posting titled: "Beyond Zucchini Bread: 15 Fresh Ways to Enjoy the Green Monster Squash"!

You may not have to look much further for additional zucchini ideas, but if you choose not to go beyond zucchini bread, this nicely spiced recipe looks very appealing.

Although slightly labor-intensive, score style points with these Braised Zucchini Wheels with Sesame-Mint Pesto.

Zucchini and feta combine deliciously; try this Greek salad suggestion for flair and flavor! Or hop over to Greece's Mediterranean neighbor for this zucchini/pasta dish with a decidedly Italian emphasis. Ricotta and basil? Buon appetito!

For a non-zucchini recipe, we'll have to...

MEET THE INTERN: SHANNON ZANDEE!

Shannon with "kale poms"

Shannon turned nineteen two weeks after arriving at the farm and has good-naturedly borne the brunt of jokes about being the "baby" on the crew. Shannon started her young life :-) in California; from there her family moved to Petoskey and finally settled  in Grand Rapids where she calls home. But Ann Arbor will soon be Shannon's "home away from home" when she enters the U-M's Program in the Environment this fall.

Shannon's interest in organic food was first piqued in high school through a friend who had a farm and through her own personal studies. After taking a few agriculturally oriented courses last year at the University of Vermont, Shannon decided she could best learn about organic growing practices by actually spending time on a farm before her transfer to U-M.

A highlight for Shannon this summer is how much she has enjoyed eating a largely vegetable-based diet. And she definitely appreciates being able to go out and just pick those vegetables fresh off the vine. AND she really enjoys going barefoot when she heads out to the garden!

Shannon didn't expect her summer on the farm to include volleyball, but when a local team in need of a player got wind of her volleyball experience, they signed her right up!

Shannon serves up an ace

After working indoors all day at Coldstone Creamery during her summers in Grand Rapids, Shannon says she really enjoys the connection to nature and the outdoors that this summer has provided. When  working and practically living outside, she realizes that you have to pay attention to what the natural world is doing, and she enjoys that increased awareness. Shannon does admit that there have been a few days this summer when the ice cream shop definitely would have been preferable!

Shannon has developed an affinity for making vegetable stock this summer, and likes the way soup stock utilizes parts of the vegetables that might otherwise be discarded. There are as many recipes for stock as there are stocks, but Shannon recommends always using some onion, garlic and celery leaves - carrots are good too. From there you're only limited by your imagination and vegetable peelings!

During one of Shannon's cooking turns, she made quinoa using her vegetable stock for the liquid. The stock  added a rich depth of flavor to this mild-flavored grain. Serve it up with one of the zucchini dishes mentioned earlier in the newsletter and you've got a meal!

We appreciate Shannon's openness to new experiences and willingness to pitch in wherever needed. She has cultivated a down-to-earth and responsible attitude in just a few short years! :-)



Have a great week everyone!

Holler Fest: Aug. 24-26. If you're on Facebook, "like" the Frog Holler Farm page and drop in on the Holler Fest event page for updates and more info.



























you

July 21, 2012 - Share # 2

NOTES FROM THE FIELD:

Beans just sprouting

After the garlic, cont'd. The beans are up! You saw them being planted in last week's newsletter - in the patch where we recently harvested garlic (previous newsletter!). The beans germinated well and now we just have to keep them weeded and watered. Hopefully we'll be harvesting these beans in late August or early September. Stay tuned!

Bean rows on their way to September harvest

 This week we cleaned up from last Saturday's Farm Party - which was really fun and we're glad a few of you made it out to see the farm and share some food; we finished harvesting potatoes; we picked zucchini again..and again...and again; we picked beans for the first time; we started harvesting fall onions; we cleaned up some weedy patches; and we watered watered watered.

And then it rained!!

IN THE BOX: Every thing keeps best rinsed, drained, and in a plastic bag in the fridge, EXCEPT garlic - leave out of fridge. Potatoes can be kept outside of the fridge, especially if they are dry, but these potatoes are "new" and not yet cured for long term storage. There are many approaches to the best storage method for basil. Some folks put the bunch in one or two inches of water and store on their windowsill. Others put the bunch in water and then in the fridge. Others put the bunch in water, then in the fridge, but covered with a plastic bag. What do you do??

Beans - New!

Cukes - New!

Celery - New! Michigan celery is exceptionally flavorful! Add it to your stir-fry, cook up a soup stock, or fill the stalks with cream cheese or peanut butter and munch! The stalks are darker green than "store celery" and they are bunched. You can identify it by the rich celery aroma!

Shannon and Kirstin on the herb and flower terrace

Basil  - New! - bunched

Zucchini/summer squash/patty pan - still lovin' the warm weather!

Beets and greens - bunched

A walrus and bunny spotted in the carrot patch

Carrots - bunched

Kale - bunched. Frilled, sturdy leaves.

Pac Choi - Asian green, like Bok Choy. Light green, spoon-shaped leaves. Tender; use leaves and stems in stir-fry.


Garlic


NOTES FROM THE FROG HOLLER RECIPE BOX:

We cook zucchini and summer squash a lot at Frog Holler. They cook quickly and soak up the flavor of any herbs that accompany them. For the Farm Party, we used large zucchini slightly beyond their "size limit" that were reclaimed deliciously as Roasted Herbed Zucchini.

Colleen cleaning a table full of beets

We also served Beet Caviar at the Farm Party. This curiously addictive dish was brought to us from a friend who ate it regularly while serving in the Peace Corps in Kazakhstan. Inscrutably delicious - try it! Word from Kazakhstan: spread it on saltines!

One of our lunch dishes this week was chilled Creamy Carrot-Ginger Soup. Very nice during this steamy weather!Note from cook Emily: cook this soup a little longer than the recipe says!

From our friends at Tantre Farm, we have learned of a delicious Potato Salad with Green Beans. A tasty way to use a few items in your share!

And from CSA member Ponda, we have another way to enjoy beets and purslane!
Ponda pronounces this dish "very yummy"! If we don't get purslane into the share this week, just look around in your flower bed or garden; you'll probably find some growing wild!

We have one more recipe using several items in your share box this week, but first we'll....

MEET THE INTERN: SAMUEL PLAMONDON

Samuel hails from Traverse City where he attends the Great Lakes Culinary Institute. In the school kitchens, Samuel noted that the relationship with food seems to start when food comes out of the box and onto the cutting board. So he signed on to the Frog Holler farm crew to gain more of a perspective on where food really comes from.

Samuel also hopes to have his own subsistence farm some day where he will grow and preserve the majority of his food; hopefully his summer on the farm will contribute to the knowledge needed to accomplish that dream.

A revelation for Samuel this summer is how, "across the board, the veggies are better than what you get in a grocery store!" He notes the freshness factor, of course, but also the quality and flavor that come from growing varieties that are not selected for shipping or shelf longevity.

In Samuel's own words, he is "freaking out about the tomatoes" and has never before experienced such a delicious complexity of flavor like the fresh nuggets that he has been eating off the vine (like an apple!).(Ed. note: we are starting to pick tomatoes but don't have enough for shares yet - soon!).

New foods for Samuel this summer are kohlrabi, fresh kale and collards, tat soi, varieties of summer squash such as patty pan and zephyr, different varieties of lettuce beyond the usual leaf and romaine, and roasted radishes and hakurei turnips - a favorite!

Samuel states that this summer has also brought him a new respect for farming and how small-scale intensive growing requires a combination of science, intelligence, observation, and really hard work!

 Samuel has certainly contributed his share to that hard work and has pitched in willingly for extra projects such as rebuilding our swimming raft and cooking up the chorizo burgers at the Farm Party. Samuel is also an accomplished musician - piano and guitar - and has apprenticed with a piano technician, gaining basic skills in that field. But the real claim to fame for this multi-talented fellow is that he can recite the entire first Toy Story movie verbatim!

We couldn't end without a recipe from this budding chef. It uses three items in your share box - beans, basil and garlic - and of course finishes with a wine pairing!

In addition to Samuel's culinary skills, we appreciate his inquiring mind and "let's do it!" attitude; we wish him well in his studies ahead!

Have a great week everyone!

July 14, 2012 - Share # 1

NOTES FROM THE FIELD:

presenting...

the Frog Holler Farm interns - 2012!

l. to r., back row: Colleen, Katie, Samuel. Front row: Kirstin, Shannon, Bretton, Susan. You'll hear more about this hard-workin' crew in the weeks to come!

and Emily! 2011 intern just back for another tour - arrived too late for the group photo.

 This week we: dug our first potatoes (crop looks good so far), skipped Wednesday market again (crops a little off from the drought), tied up a lot of tomatoes (look good so far - some are starting to turn), cleaned up for the party (hope you can make it!), and continued to plant for the fall crops, and the rains that WILL come!

After the Garlic...We're planting green beans in the patch where we harvested garlic last week. As legumes, the beans will "fix" nitrogen in the soil, replenishing some nutrients that the garlic used up.

 IN THE BOX: Everything keeps best in the refrigerator, except garlic. Potatoes can stay out, but since they are freshly dug, they will appreciate cool storage if you don't use them right away.

Carrots - carrots keep best with greens removed; plastic bag keeps them crisp. Bunched.

Beets and greens - rinse, drain and store in plastic bag. Bunched.

Zucchini/Summer Squash - plastic bag keeps them firm.


Pac Choi (Asian Greens)  - light green, smooth, spoon-shaped leaves. Crunchy stalk. All tender and good for stir-fry. Mild, "cabbagey" flavor. Rinse, drain, plastic bag. One head.

Kale - Curly (sturdy leaves, curly edges), Russian (fringed-edge leaves) or Tuscan (dark green, dimpled leaves). Rinse, drain, plastic bag. Bunched.

Potatoes - just dug!

Endive - this very frilly leafy green doesn't seem to mind the extreme hot weather. The lettuce definitely does, and will be in short supply until we get some rain and it cools down. Check out the Recipe Box section for ways to prepare endive. Or let us know what you do! Rinse, drain, plastic bag. One head.

Garlic - no need to refrigerate.

Herbs: Arugula - strong flavor in the heat! Chop fine for salads or see the Recipe Box for more ideas. Large dark green frilled leaves, peppery flavor. Bunched.  Rinse, drain, plastic bag.

Purslane - !? Pink/green stems and leaves. "Succulent" leaves are thick, but tender.We include purslane in the box at least once a year, for its educational value as well as its sprightly flavor and many uses. A popular permaculture element, purslane is a perennial wild plant (okay, sometimes called a weed!) that appears when the weather is warm; purslane does well in drought conditions. Needless to say, we have a lot of it this year. Recipe Box section has ideas for use. Bunched. Rinse, drain, plastic bag.

Perennial herb bunches: you choose from sorrel, rosemary, tarragon, sage or chives. Enjoy! Rosemary, tarragon and sage can be hung upside down to dry; sorrel and chives are best rinsed and refrigerated.

NOTES FROM THE FROG HOLLER RECIPE BOX:

Okay - for many of you, your first share! Here are some ideas for using all the vegetable bounty. Besides these suggestions, of course there is a universe of food blogs at your fingertips. The Frog Holler Recipe Box compiles some of our favorites from over the years.

Carrots: We roasted carrots this week, once it cooled down and we felt like using the oven! Simply wash and trim carrots; slice the long way in half or quarters; drizzle with olive oil, then sprinkle with kosher salt, and your choice of herbs. Spread on cookie sheet and roast at 375 degrees until slightly browned and tender. You can check and stir after ten minutes, then stir occasionally until done.Great snacks!

 Beets: We tend to keep it simple at the farm - some form of grains, veggies and beans makes a filling and nourishing meal, especially when the veggies are fresh, organic, and abundant!. But sometimes it's fun to add a flourish to meal prep, and this Chickpea, Beet and Apple Panini looks festive and flavorful. A golden beet was probably suggested to eliminate the deep red beet color spreading to the rest of the ingredients. But the flavor won't be affected and it might be pretty!Just slice the beet on the thin side.

Zucchini/Summer Squash: Did y'all see the recipe suggestion in last week's newsletter? Anyone try it? Member Patty Swaney suggests foregoing the nifty little parchment packages unless you're making a special presentation. Simply chop your veggies, mix them with the suggested accompaniments (or your modifications - word has it a little beer can be added!), roast in a covered casserole, and dig in when done. Zucchini likes this weather; time to dust off your favorite zucchini recipes. Let us know if you have some winners!

Pac Choi - A tender green, so it fits nicely into a quick stirfry when you don't want to spend a lot of time cooking. Good with garlic!

Kale - sturdier leaves that take a little longer to cook. Kale Chips are a popular way to serve this nutritious green; your bunch will disappear fast!

Potatoes - you probably don't need any suggestions for this favorite vegetable, but if you're making potato salad, try adding some chopped purslane! It will add some crunch like celery as well as a little lemony zip. Or just roast your potatoes with one of your perennial herbs. Sorrel would be the least successful; everything else should be delicious!

Endive - This is a strong-flavored green, not as common in the States as in Europe. But this recipe for grilled endive takes some of the bite out of this robust leafy green.

 Arugula - also packs a punch in hot weather. We tamed it with Arugula Pesto this week. The blanching in the recipe is an extra step, but does take a little of the pepper out of the flavor. We also used walnuts instead of pine nuts - less expensive and the earthy walnut flavor seems to balance the zip in the arugula.

Purslane - although many folks call this wild plant a common weed, it is revered around the world and was known as "Gandhi's favorite vegetable," probably for its abundance AND high nutritional value. Wikipedia says that  "purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant." Read more about the history and benefits of purslane (or verdolaga) at the wikipedia  entry. The Greek method of preparation sounds the tastiest: fry the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil.That should work!

Garlic/perennial herbs - roast with potatoes! If you have chosen sorrel, try this Sorrel Pesto. No need to wait for basil to make a flavorful herb condiment!

See you at the party!

July 7, 2012 - Jumpstart Share #2

 Notes from the field: We took Wednesday off from the market to get the garlic harvested. We dig garlic by hand, taking care to loosen the soil without spearing the garlic! Here is one of the digging shifts and two crew members, Colleen and Katie, dealing with a pile of garlic.And finally, the bunched cloves curing in our truck shed. It was a pretty good crop!

In the box:

Beets - did you know beet greens have a much higher nutritional value than the beets themselves? Check out the Frog Holler Recipe Box for delicious ways to use the greens as well as the beets!

Zucchini/Summer Squash - likes this warm weather!

Lettuce - green leaf, red leaf or romaine. Doesn't like this warm weather!

Endive -  frisee variety. Looks like lettuce but very frilly (frisee!) leaves, robust flavor.

Swiss Chard - rainbow "bright lights" variety. Large flat, slightly "rumpled" leaves with various colored stems and veins. Bunched.

Tat Soi - asian greens. Dark green, round leaves. Use leaves and stem, all tender, slightly spicy.

Arugula - bigger leaves than last week. Elongated, slightly frilly leaves, nutty/peppery flavor. Bunched.

Sorrel - light green,  smooth edges, elongated leaves, lemon flavor. Bunched.

Garlic - fresh picked!

Notes from the Frog Holler Recipe Box:


Too hot to cook? You can make a dynamite salad using almost all the items in your box. Lettuce, curly endive, swiss chard, tat soi, arugula and sorrel are all ingredients in the famous Frog Holler Salad Mix. Chop the stronger flavored greens a little smaller ( endive, chard, arugula, tat soi) and mix for a colorful and flavorful salad. Use some of your fresh garlic to make a Roasted Garlic Dressing and stay cool!


You could also top off the salad with our famous Bluebular Blueberry Dressing, developed by last year intern, Tacy Sallen. Blueberries are abundant at the market right now; here's another way to enjoy this tasty and heart-healthy fruit!

Endive is not served as often in the U.S. as it is "on the continent". If you're new to Endive, try this Curly Endive Salad with Poached Egg to introduce yourself to this full-flavored salad green, with a minimum of cooking and maximum of flair!

Not sure how to use chard stems? Check out Kalyn's Kitchen, a very informative food blog with a delicious chard stem recipe and lots of helpful info about chard - why to grow and eat!

And finally, Frog Holler CSA member, Patty Swaney, directed us to The Boulevard Market Life food blog where she found this recipe for Zucchini Sticks, a delicious sounding twist on zucchini preparation. And as the zucchini and summer squash get ready to flood us with their generous abundance, we need all the variations we can find. Btw, the Boulevard Market is located in Tecumseh and well worth the visit for high-quality and interesting imported food items, their own freshly made cheeses AND their hand made chocolate!

So what's your favorite way to prepare zucchini...or any veggie for that matter? Let us know! We love to hear about and share how our members celebrate the veggies in their box!

Hope to see some (or all!) of you at the Farm Party on July 14! Check out our event posting on Facebook; follow the farm at the Frog Holler Farm Facebook community page for more info.

Have a great week!