Sept. 1, 2012 - Share # 8

Closing out Holler Fest - six Frog Holler/Holler Fest team members are in this photo and still on their feet!


IN THE BOX:

Radishes                                                           Curly Kale                                       Tat Soi(aka asian

                                                                                                                                            spinach)

Red Peppers - lots!                                           Zucchini/summer squash                   Beans

Arugula                                                             Basil                                                 Tomatoes

                                                                         Fingerling potatoes

NOTES FROM THE FIELD: The gang is pretty pooped after our big weekend, but the garden appreciated that perfectly timed rain on the morning after Holler Fest and we have lots to harvest. New patches of beans, squash, and tomatoes are starting to produce while the early patches seem happy to keep going.  We're about to plant our last patch of lettuce while watching the fall root crops start to size up. We look to a nice fall harvest ahead!

NOTES FROM THE FROG HOLLER RECIPE BOX (AND CATHY KING):With Emily back in New York, I take up my pen to resume the CSA newsletter. I sometimes read other CSA blogs and newsletter for ideas and recipes; one that I visit regularly is The Ladybug Postcard, the newsletter for Mariquita Farm, based in Watsonville California. ("Marquita" means ladybug.) This newsletter seems to have a resident chef offering delicious-sounding but often rather complicated approaches to using the veggies in the share box. This Sweet Pepper Tart with Pesto from "Chef Jonathan" looks fantastic, if you have the time and inclination for a multi-stepped culinary experience. (If you do, let us know how it turns out!)

After Chef Jonathan's recipe(s), the Ladybug Postcard then offers ideas from "Julia". I think this is the wife of the owner of the farm and she is probably too busy to get very involved in the kitchen. She basically says what she would do with that week's box, and her ideas are very approachable and also sound delicious.

So in the spirit of "Julia", I offer what I would do with this week's box!

First, turn the oven on to 425 degrees and get ready to roast! Quarter the radishes for one of our favorite dishes, Roasted Radishes. While the radishes are roasting, those beautiful red peppers can join them with this easy way to roast peppers.

If your oven temperature is slightly different from the recipes, it won't matter. Just make sure it's a very hot oven. (Or roast the peppers on a grill like intern Samuel did at Holler Fest.)

Samuel cleans the grill after a long day of roasting tempeh burgers, red peppers, summer squash, onions and corn!

You can add the roasted peppers to any number of dishes, from salads to stir fry; they're also delicious in homemade hummus or as an add-on to a sandwich. At Holler Fest, we(Samuel) grilled the red peppers along with slices of summer squash and onions. They were combined with a marinade for a delicious veggie salad!

And as long as you're roasting, why not add a tray of fingerling tomatoes to the oven? Simply toss these little potato nuggets with olive oil and salt, spread on a tray, and add them to the delicious mix! Running out of oven space? Radishes and potatoes can be roasted together on the same tray; be sure to cut the chunks into similar sizes.

Arugula doesn't always have to be eaten fresh! Intern Susan Storck came up with this simple but delicious way to incorporate arugula into a fried rice dish.

And  kale doesn't always have to be cooked! Try this delicious smoothie for a good way to start your day and drink your greens!

If you're not setting up your grill for the zucchini/summer squash portion of your share, you might try a dish that we enjoy at least once or twice a week at Frog Holler: Simple Summer Squash Saute with basil. This time of year, we switch out the spring-crop scallions for lots of garlic - it works! And those roasted peppers would look very pretty in this dish.

The red peppers would also provide an excellent color and flavor contrast to a tat soi stir fry. Tat Soi is also called "asian spinach" due to its dark color, excellent nutritional content and quick cooking profile. But the slightly spicy flavor gives it a distinct personality; add sauteed onions, tofu and some roasted peppers to your dish and enjoy how nicely the flavors blend.

What's left? Beans and tomatoes - which go together very well in a stir-fry, if you're still in the cooking mood. Add the rest of the basil that you didn't use in the Summer Squash saute, and you have a lovely dish with the taste of summer.

How did you use the veggies in your box? We love to hear recipe ideas from our members!

TRANSITIONS: We said good bye to six interns this week(counting Angie - our temporary but extremely helpful former intern who was on a two-week Holler Fest visit). Two weeks ago Samuel, our culinary school intern, prepared a grand finale lunch with the assistance of Frog Holler farmer Billy. More on that later, but here are some photos as we say good bye to this hard-working crew, who really did go through the hottest, driest summer on record, with perseverance and good spirit - we wish them well!

Dressed for dinner! l to r: Katie, on her way to music school in France; Susan, off to horticultural studies at the Univ. of Minnesota; Shannon, starting at Univ. of Michigan; Angie, back to Dallas; Kirstin and Colleen, holding down the Frog Holler fort! Not pictured: Emily, back to Brooklyn, NY.

Billy King, planting those fall crops; chef  Samuel, back to culinary school in Traverse City.

Have a great week everyone!

August 25, 2012 - Share #7

IN THE BOX:

Curly Kale

Peppers

Beans

Squash

Carrots

Beets

Tomatoes

Asian Spinach

Arugula

Onion

Garlic

Fingerling Potatoes - new!

NOTES FROM THE BOX:

This is the first year we have grown fingerling potatoes, and we hope that you enjoy them! 

NOTES FROM THE HOLLER FEST KITCHEN:

Prep for the Holler Fest kitchen is in full swing! We are working on some old favorites like Beet Caviar, BBQ Tofu, Holler Hummus, and then some new ones, including Pesto Potato Salad with Green Beans, Garlic Dill Refrigerator Pickles, Egg Salad, and even our own farm-made Green Ketsup (using green zebra tomatoes)!

MEET THE KINGS: CATHY, BILLY, KENNY, AND EDWIN

Around the farm, we sometimes joke about how the CSA members must think that the interns are running the farm since we always feature them in the newsletter. Well, as you probably all know already, the King Family is actually what makes Frog Holler run! This week we are featuring the Kings in appreciation for all that they do for Holler Fest, and indeed all season long.

Cathy has lived and worked on the farm since 1972. She has a huge impact on virtually every aspect of both the farm and Holler Fest, including usually writing this newsletter (but not today!) Cathy also teaches yoga both locally and on the farm for the interns. This Holler Fest will feature the illustrious Kate McQueen (aka Cathy King) playing in the Cabin on Saturday at 2:30 PM.

Cathy King

Billy, as many of you know, is a musician in addition to being a farmer. He will also be featured at Holler Fest, playing at 6 PM at the Second Holler along with a group of farm friends and interns (all under the name 'Willie K and Co.') Around the farm, Billy is instrumental in planting the crops, driving the tractors, pest control, and fixing pretty much anything that breaks. Without him, the farm would surely be falling apart.

Billy King

Kenny has a background in graphic design. Using his degree from the College for Creative Studies in Detroit, Kenny takes on a huge array of responsibilities for Holler Fest, including designing and distributing all of the signs, creating the program, and cleaning up the campsites (not design related, but still very important!)

Kenny King

Edwin, the youngest of the three brothers, assumes responsibility for the harvest while the farm gears up for Holler Fest. He is also a former chess champion and a prolific volleyball player.

Edwin King

The King Family (sans Edwin) will be playing a short set at Holler Fest at 8:30 PM on Saturday at the Holler Main Stage. 

With 5 of the 8 interns leaving the farm in the next week, we all appreciate the Kings and the vast knowledge that they have imparted on us this season!

WE HOPE TO SEE YOU AT HOLLER FEST!

Have a great week!

August 18, 2012 - Share #6

Corn tassels in the sun.

IN THE BOX:                

Beans 

Peppers - new!

Carrots 

Corn 

Basil 

Curly Kale

Potatoes 

Onions 

Garlic 

Broccoli - new! 

Tomatoes (heirloom and hybrids)

NOTES FROM THE FROG HOLLER RECIPE BOX:

This week we have been keeping it simple in the kitchen (for the most part) as we gear up for Holler Fest. Edwin's famous Sautéed Green Beans were a big hit, as were crunchy Kale Chips. With the abundance of tomatoes and basil in these summer months, a simple Caprese Salad or Caprese-Inspired Dish is a great choice as well.

This week we went on a pickling frenzy! Inspired by CSA member Jackie Creager, we tried out Zucchini Pickles, which take only one day to become pickles. We also made Dilly Beans, or pickled green beans, as well as Pickled Carrots. 

Zucchini pickles.

Pouring brine over Dilly Beans.

If you end up with a few odds and ends in your box at the end of the week, do what our good friends and market neighbors Mill Pond do and make a delicious Mixed Veggie Focaccia. Pretty much anything in the box this week can go into the recipe and come out as a tasty and filling treat!

Farm friend and neighbor Dotty Coyne shared with us a fun book called 'Gad Zukes!' It is all about zucchini and was published in 1980 by the Allentown Branch of the American Association of University Women. In the intro, it says, "The discovery being hailed is a low calorie, multipurpose, vitamin-rich, easy to grow, inflation hedge... that happiest of all vegetables... THE ZUCCHINI... Now zucchini of all ages, shapes, and sizes happily leap into your arms, conga across your kitchen counter, giggle as you grate or grind them, and sigh as you sauté away. Zucchini reach their true fulfillment only as they sing and dance their way into your hearts and tummies. Do not deny them their destiny." Here are some recipes from this fun book: Mexicali Combo, Zucchini Splits, Zucchini Crepes, Mid's Squash Puff, Judy's Zucchini Relish. Gad Zukes!

A note from the 'Gad Zukes!' book: "The less you cook zucchini, the better it is, and the better it is for you. This happy vegetable is bursting with vitamins C and A. To retain these vitamins remember that parboiling is good, steaming is better, raw is best."

NOTES FROM THE FIELD:

We sure have been enjoying the rain and moderate temperatures! We hope you are too!

MEET THE (VISITING) INTERN: ANGIE MARTIN

Returning CSA members will probably remember Angie from years past. Her infectious smile and positive attitude have been a welcome presence at market and on the farm for the last three seasons. This season, however, Angie and her sister, fellow former farm intern Chrissy, moved to East Dallas to be with their family. Both Angie and Chrissy have been very missed through the course of the season, but luckily for us Angie was able to take two weeks off for a prolonged Holler Fest visit.

At this year's Holler Fest Angie will be running the Holler Kitchen, which serves food all weekend. She is excited to have fresh Frog Holler produce to cook with and lots of old and new friends to cook alongside. She is particularly excited to try out this delicious Pesto Potato Salad with Green Beans, which will be served with Sunday lunch. Angie will also be singing at Holler Fest, as she has for the last three years, on Saturday at 2:30 with Cathy King in the cabin and also on Saturday at 6:00 with Billy King and friends at Second Holler.

Angie and Chrissy sing at Holler Fest 2011.

Angie has jumped right back into life on the farm, helping with harvest, weeding, and preparing CSA boxes.

Angie digs carrots.

Back in Dallas, Angie has kept close to her farming roots. She works full time at The Garden Cafe, serving and also managing the 1/2 acre garden after which the cafe is named. She plants and maintains the large garden, harvesting veggies and herbs to be used on the menu and keeping the area aesthetically pleasing for the patrons who often stroll around after their meals. She has found that the seasons are completely different in Texas, with some crops able to be harvested year round, while others don't tolerate the heat. All in all, it has been a rewarding experience, although she does miss the farm a great deal. Who can blame her?!

NOTES FROM THE HOLLER FEST GROUNDS:

Before...

...and after.

We are working away at getting the Holler Fest ground ready to go for the festival next weekend. We hope you can join us!


HOLLER FEST PASSES:

Bi-weekly CSA members get Holler Fest Passes this week. Or, to volunteer, check out the Volunteer Page. 


HAVE A GREAT WEEK!

August 11, 2012 - Share #5

IN THE BOX:

Beans

An array of heirlooms.

Carrots

Squash

Celery

Onions

Tomatoes

Corn - new! Store in the fridge.

Basil

Asian spinach 

Garlic

Arugula or Sorrel

OPTIONAL: Squash Blossoms

NOTES ON THE BOX:

Squash Blossoms:
This week we have an optional add-on of squash blossoms. Squash blossoms are very delicate, and so they are best used within 24 hours after being harvested. If you remove the stamen from the inside of the blossom, place between damp paper towels, and store in a plastic bag in the fridge, they might keep for up to two or three days. However, the longer you wait, the less perfect the squash blossoms will be when you do use them. If you are up for the challenge, please take a pint!

Squash blossoms can be prepared in a number of different ways. Featured intern Katie prefers to fry her squash blossoms in a traditional Italian preparation (see below for the recipe). Samuel, our resident chef, stuffed his squash blossoms with a mixture of ricotta and herbs, similar to this Italian recipe. Or, simply wash them off gently, sliver them up, and add them raw to a salad or to a main dish as a garnish. They truly are delicious.

Katie's fried squash blossoms.

Thank you to Samuel for waking up at 3 AM to harvest these beautiful blossoms!

Heirloom tomatoes:

This week, as last, there is a beautiful heirloom tomato in your box. Heirlooms stand out for their exceptional appearances and flavor, but what exactly is an heirloom? There are many different definitions for what makes a tomato an heirloom, but a common one is that heirloom varieties must have existed before 1945. This year marks not only the end of World War II, but also the year after which hybridization of varieties became widespread. Many heirloom varieties have actually been around for a great deal longer, some even perhaps in pre-historic times! Heirlooms, therefore, are never genetically modified. Many, such as the Striped German, Rose, Black Krim, and Cherokee Purple tomatoes that we grow at Frog Holler have distinct appearances and unusual colors. All of the heirlooms we have are exceptionally tender and delicious. We hope you enjoy them!

NOTES FROM THE FROG HOLLER RECIPE BOX:

We started off this week with a recipe for Braised Green Beans and Summer Vegetables that utilized beans, squash, onions, tomatoes, basil, and some of Shannon's famous vegetable broth (we substituted basil for oregano, adding it for the last two minutes of cooking). This No-Bake Summer Lasagna is a fresh take on an old classic. Another tasty option for green beans and basil is this Pesto Pasta with Qunoa, Sundried Tomatoes and Green Beans (or try subbing fresh tomatoes for the sun dried tomatoes!)

With the next patch of carrots sizing up, we've been enjoying the bounty of carrots, carrots, carrots! We eat 'em raw with hummus, juice them, and of course cook with them. This week, we made a meal out of this tasty recipe for Sesame-Honey Tempeh, Carrot Slaw & Quinoa. If you are looking for a simpler side dish, try these Roasted Carrots with Cardamom Butter. Delicious and nutritious!

Arugula is always a great choice for salads, especially when lettuce is scarce in the heat of summer. For starters, try this recipe for Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette. Along the same lines as an arugula pesto, this recipe for Pasta with Arugula and Goat Cheese Sauce has a comfort food feel with a little extra zing from the arugula.

For those of you who opt for sorrel with your box, enjoy the fresh lemony flavor of this salad herb. Like arugula, sorrel is an essential component of our Frog Holler salad mix, and we recommend cutting it up into medium size pieces to put it in your own salads. Sorrel also makes a great base for Sorrel Pesto, such as in this gourmet recipe. Sorrel Soup is a classic French dish, and this recipe is adapted from one of Julia Child's famous cookbooks. A few weeks ago, during the heat of July, we made a tasty Iced Sorrel-ade, a Jamaican-inspired iced beverage.

NOTES FROM THE FIELD:

We are really in the thick of things here! We are harvesting two squash patches, two bean patches, and two tomato patches, each of which get picked every other day. It's a lot of picking, but our crew has backs of steel and are up for the challenge.

MEET THE INTERN: KATIE BATTISTONI

You might recognize our first-year intern Katie Battistoni from around town, either playing her guitar at the market or bringing you your box at the stall. Katie was first inspired to work on a farm after reading Thoreau's Walden and thinking about the importance of self-sufficiency. When she came out to Frog Holler with friends for a winter sweat lodge, Katie fell in love with the farm and soon decided that she wanted to spend a summer learning about growing food and working the land.

One area in which Katie has taught all of us quite a great deal is squash blossoms. We had never really harvested or eaten them, but Katie grew up making squash blossoms with her father and started frying them up when it was her turn to cook. We were all quickly converted! Katie's father learned this recipe for Fiori, as she insists that it be called, from his grandmother who grew up in Italy, and she wanted to share it with all of you. We promise you won't be disappointed!

Katie fries up some 'fiori.'

Although she has committed herself to farming for the summer, Katie is at heart a jazz guitarist. She graduated from the University of Michigan's School of Music last year, and plays gigs around Ann Arbor. Her greatest musical inspiration is the Beatles, and she first picked up a guitar because of George Harrison. She writes her own lyrics, often adapting them from the poetry that she writes on her typewriter in the cabin. You can see her play at Holler Fest on Friday at 8 PM in the cabin (which, coincidentally, is where Katie lives on the farm!)

Katie in the cabin.

Katie's many talents also extend into the athletic arena. In high school, she was an all-state cross country champion, and on the farm she continues to run on the trails and country roads. Last weekend, she ran in the Run Manchester 5K race, winning her age group and coming in 7th overall for men and women. One of her goals is to run a marathon in the near future, and we feel that she is well on her way!

Katie with her gold medal.

Recently, Katie has picked up stargazing as a hobby. Climbing parking structures around Ann Arbor, she has spent many an evening studying constellations and enjoying the beauty of the skies. Since coming to the farm, she has been blown away by how bright the stars shine away from the city's lights, claiming to see twice the number of stars as she ever did in town. Katie wanted to share with your CSA members two exciting sky gazing opportunities on Saturday evening. Around 10 PM in the eastern sky, Saturn (a yellow planet), Mars (a red planet), and Spica (a bluish star within the constellation Virgo) will form an equilateral triangle. Around 2 AM in the western sky, you can expect to see an impressive meteor shower.

We wish Katie luck in all of her many endeavors and hope that you enjoy her great grandmother's recipe!

CSA BOXES:

Thank you to everyone who has been diligently bringing back your CSA boxes! We love to reuse our boxes and appreciate having them returned. Remember that wax boxes such as these cannot be recycled, so please don't put them in the recycling. Even if your box is no longer in pristine condition, we are still happy to take them back. Thanks!

HOLLER FEST PASSES:

With your share this week you will receive two free Holler Fest passes. We hope you can make it August 24-26! 

If you or any of your friends are interested in volunteering at Holler Fest, please check out the Volunteer Page to sign up for a shift in the kitchen, kids area, gate, merch and many more areas. We really, really appreciate our volunteers as they truly help make the festival run!

Katie practices for her show in the cabin.

HAVE A GREAT WEEK, EVERYONE!

August 4, 2012 - Share # 4

IN THE BOX:

Melons - a late addition! Cantaloupe, Red Watermelon, or Yellow Watermelon.

Carrots - two bunches!

Beets

Leeks - new! Long, cylindrical veggie in the onion family. Store in the fridge, wrapped in plastic to avoid making everything in the fridge smell leek-y.

Potatoes - surprise addition! Store out of the fridge, preferably in a cool, dark place.

Tomatoes - beautiful heirlooms! These are more tender than the grocery store varieties, so avoid stacking them on top of each other. The red hybrids are more sturdy and can be stacked. For both, leave out of the fridge, with the stem side down.

Zucchini/Summer Squash


Garlic - store out of the fridge.


Basil - keeps best in a glass with the cut end submerged in about 2 inches of water.

Pac Choi - Asian green virtually identical to Bok Choy, with light green, spoon-shaped leaves and a crunchy stalk. Rinse, drain, and store in a plastic bag in the fridge.

Asian Spinach (Yukina Savoy) - dark green, spoon-shaped leaves similar to tatsoi but with a wrinkled leaf. Rinse, drain, and store in a plastic bag in the fridge.

Our verdant Asian Green patch.

NOTES FROM THE FROG HOLLER RECIPE BOX:

We are continually finding new ways of eating the squash and zucchini that is so bountiful on the farm this year! This week, featured intern Susan made delicious Zucchini Carrot Muffins. For a more intricate meal, try out Martha Stewart's Summer Squash and Zucchini Lattice Tart. Last week, we made tasty Zucchini Fritters, some vegan without feta, and some not vegan with it (cooks note: if you are using feta, under-salt the batter since the feta will add a great deal of saltiness).

Beets are another favorite veggie. Even the most staunch anti-beeties will be converted by this recipe for Fried or Baked Beet Chips. The Beet and Carrot Hummus featured in this raw collard wrap is a slightly sweeter adaptation great for dipping as well. Last but certainly not least is a Beet Rösti, a Swiss pancake-shaped dish traditionally made with potatoes.

Leeks are new in the box this week. If you would like to explore beyond the traditional (and very delicious) potato-leek soup, try this tasty recipe for Creamed Leeks. Leeks and Carrots in Olive Oil make for a more substantive leek-featuring dish.

Tibetan Momos.

This week, we cooked two Asian Green dishes in the farm kitchen. First was a stir fried Pac Choi/Bok Choy with Ginger and Garlic. Next we cooked Tibetan-Inspired Momos with Asian Spinach in the filling. Two more delicious recipes are for Braised Bok Choy and Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing. 

For heirloom tomatoes, we provide no recipes... just eat them raw, on sandwiches, or as a snack with some basil -- and enjoy! For the hybrids in the box, try one of these Fresh Summer Tomato recipes.

NOTES FROM THE FIELD:

Another busy week full of harvesting, harvesting, and more harvesting. 

Just planted baby lettuces.

We planted a new lettuce patch as well this week -- do a rain dance to help it grow! 

NOTES FROM THE COMMUNITY:

On August 12th, Our good friends at The Community Farm of Ann Arbor are hosting a Bee Day at U of M's SNRE auditorium. The event will include a screening of "Queen of the Sun", a film offering fascinating and important insights into the life of honeybees and the challenges they now face. "The Community Farm" was the first CSA in Ann Arbor and their ongoing dedication has led the way for many farms to offer this unique approach to farmer/consumer interaction.

The screening is a benefit for Community Farm and will be instructional and inspiring, as well as helping out one of Ann Arbor's farming institutions. 

MEET THE INTERN: SUSAN STORCK

Susan working in the herb garden.

Susan comes to us from Minneapolis, Minnesota. In the Twin Cities, she studies horticulture at the University of Minnesota. With just one more year of studies ahead of her, she wanted to come to Frog Holler to get some hands on experience and see how things grow in a climate warmer than she is accustomed to.

One of Susan's favorite places to work on the farm is in the herb garden. Her attention to detail and loving care have helped keep the herb garden producing lots and looking great. Her favorite herb is rosemary, which she makes sure to add to each batch of Holler Hummus that she makes. Yum! 

In her time off, Susan can be found exploring the many back trails around our land. On these walks, she picks wildflowers and herbs which she utilizes creatively in a number of ways, from flower pressings to her own herbal tinctures.

This week Susan's parents, Mary and Jerry, visited the farm and walked around the back paths with Susan. They really enjoyed seeing the fruits of their daughter's hard work this summer! 

Jerry, Susan, and Mary Storck

Susan's creativity is not limited to herbs and flowers -- she is in fact a bona fide artist. Back in Minneapolis, she sells her own jewelry, sews her own clothes, and until this summer, worked as a manager at an art store. This summer, Susan has volunteered her artistic talents to create the Holler Fest 2012 logo which will be featured on the festival shirts. Check it out below!

REMINDER:

Holler Fest is just a few weeks away! Mark August 24-26 in your calendars. Remember that CSA members get two free tickets, kids over 14 are half price, and kids under 14 are free. We hope to see you there!