Sept. 15, 2012 - Share # 10

Nasturtiums ready to go into the Frog Holler salad mix

IN THE BOX:                                                                   

SUMMER SQUASH/ZUCCHINI                                       

ARUGULA -new patch, young plants, milder flavor                                                                      

BEETS                                                                                                                                                                                                                                           
RED PEPPERS                                                           

CURLY KALE

TOMATOES

RED CABBAGE - new

DAIKON RADISH -new

LETTUCE
 
BASIL  - pesto special!Basil plants are extremely cold sensitive and are showing the effects of the recent cool nights. Lower temps are coming up this weekend so we have pulled whole plants to distribute. There are some spots on the leaves, caused by the cool temperature. The leaves are fine to use and will make wonderful pesto - you'll be so glad you did next January!                                                        


NOTES FROM THE FIELD:

Our hoophouse tomatoes, reaching for the sky!

A quote from the farmer at Mariquita Farm, a CSA in California:
Tomato behavior exhibits “quantum” characteristics; that is, there are never enough tomatoes until the moment when there are too many tomatoes. I’ve never seen an example on a farm of “just enough tomatoes.”

We know what he's talking about! Tomatoes continue to pour from the vines, although our first patch is winding up, and as the nights get colder, production will slow in all the patches. One day we will wonder where the tomatoes went. So it's a good time to revel in tomatoes! We aren't taking orders this week, but if you want some extra, ask at the stall for the discounted CSA price, and we'll weigh some out for you.

Cathy King reaches for a red beauty (photo courtesy of Tom Hines)

NOTES FROM THE FROG HOLLER RECIPE BOX:

First this quote from a gardening neighbor: "When you have fresh vegetables, any stir-fry tastes good - doesn't matter what you put in it!"  With that for inspiration, knowing that you have a box of fresh, organically grown veggies, stir fry with abandon - you can't go wrong! But if you're looking for new twists on some old friends, here are some possibilities:

With kale and beets in your share, seems like a good time to try the roasted kale and beets dish.

Another way to use tomatoes, from the farmers at Mariquita Farm:  

"Tomato Juice, Indian Style" from our friend Sumana: "I'm not sure why this is something I haven't had or heard of anyone making in the US, although on visits to India it was frequently served."

Blend the juiciest tomato you can find, strain out the largest pieces of pulp so it's smooth and thin, pour over a few ice cubes and cold water, add sugar to taste, stir and drink. Variations include blending with a little mint, or ginger. We think it's much better than the thick V8 type stuff...very refreshing and light. 



Daikon Radish may be a new vegetable for some of you. It is a staple in Japanese cuisine, used in soups, salads, and preserved through pickling. As an introduction, you might try this easy Daikon Radish salad.

Daikon goes well in salads or stir fries to add a little radishy spice. You can also roast chunks of the root for a milder radish flavor.

Ever wonder why so many health experts encourage eating green leafy vegetables? Here's a simple explanation for one good reason to include green leafies in your diet. This is from a book titled "Spinach & Beyond - Loving Life and Green Leafy Vegetables", by local health educator, Linda Diane Feldt.

Eating green leafy vegetables protects the body against a process called oxidation. As our bodies use oxygen to produce energy, oxygen by-products, called free radicals are formed. Another name for free radicals is oxidants. Oxidants cause oxidation, a process that damages cells and can lead to disease. To understand oxidation, think of rusting metal. This same type of process happens in the body. Green leafy foods are loaded with anti-oxidants. Anti-oxidants help stop the damage caused by oxidants. As a source of anti-oxidants, green leafy vegetables are hard to beat.

Kale, asian greens, arugula, beet greens all fall into this helpful category. We include them regularly in your share box; we hope you include them regularly in your diet! Check out the Frog Holler Recipe Box for lots of ideas!

Zucchini and summer squash - the veggies that just keep giving! This week we enjoyed summer squash stir-fry with basil and had zucchini bread/cake for dessert! Our neighbor made the zucchini bread and lacking the chocolate chips she usually adds, just threw in some cocoa powder. Chocolate zucchini bread? Of course!     

Here's a tasty zucchini bread recipe  that works fine with summer squash. And sure, add some chocolate chips or cocoa powder! 

 (RE)MEET THE INTERNS: BRETTON FOBES

Bretton at Holler Fest

Bretton joined us last year while she was making a transition back to this area from a stint as a vet tech in Cincinnati. She took another vet tech position in Okemos last fall, but arranged her hours so she could still help on the farm Mondays and Fridays. We're glad she did!

Bretton's vet tech degree came as a natural extension of her lifelong love of animals. In addition to her work at the veterinary practice where she especially assists with anesthesia during surgery, Bretton freely shares her expertise with any friends who have animal concerns. The four-legged Frog Holler crew have regularly benefited from Bretton's  care and coddling!

A lifetime gardener, Bretton continues to tend a large garden at her mother's "farmette", as well as helping to take care of the numerous cats, two dogs, two pygmy goats and several bunnies!

Bretton is an experienced home brewer and has helped the crew at Frog Holler mix up a couple of tasty batches over the course of the summer. The latest was "Spiced Winter Ale", ready in about six weeks. In the spring, Bretton and fellow intern, Kirstin, made a batch of dandelion wine from the copious little yellow flower heads dotting the farm. The tiny petals had to be carefully removed from each flower, then mixed with yeast and other flavor components such as oranges. The final result  is now aging in the farmhouse basement. Estimated time for popping the corks: next December. Looking forward to it!

Dandelion wine at rest

 Bretton has been vegan for over a decade, and each year her family hosts a "Vegan Thanksgiving". With "Tofurkey" as the centerpiece, the table is loaded with a huge variety of vegetarian and vegan side dishes and desserts. Friends and family surround the table, while cats loll on couches and dogs curl up in corners. The whole celebratory scene reflects Bretton's appreciation of the natural world, love of animals, closeness with family and maybe even appreciation of quality home brew, if that dandelion wine gets opened a tad early!

And we appreciate Bretton's awesome work ethic coupled with a cheerful willingness to get the job done, and at the same time, have fun!

And have a great week everyone!