October 12, 2013 - last share!

Summer seems to want to stay, but the calendar says that fall is here! Your share  reflects the two seasons that have overlapped this week.

This praying mantis took a ride on Natalie's hat. Click on the photo to see him posing for the camera!

WHAT'S IN THE BOX:

KALE

RADISHES

ONION

SPINACH

NAPA - CHINESE CABBAGE

SWEET PEPPERS

ARUGULA

POTATOES

SWEET POTATOES

GARLIC

PEARS! - "Sugar Pears" - when ripe, they live up to their name!

The first seven items do best in plastic in the fridge; the last four do not need refrigeration.

NOTES FROM THE FROG HOLLER RECIPE BOX:

Use Napa cabbage, garlic, onion, and even some peppers, to make this Cabbage Stir-Fry dish, infused with the flavors of Asian cuisine. Or use the peppers and onion to make Skillet Onions and Peppers, a popular side dish/topping at the farm. On pizza, on a sandwich, in a wrap or on a taco - we've done them all! You might enjoy this fresh fall spinach in a simple Spinach Salad with Garlic Vinaigrette. 
It wouldn't hurt to slice a few of those tender radishes into the salad! Several interesting variations are also listed with the Spinach recipe. In a pasta or potatoes mood? There's a way to include spinach!


NOTES FROM THE NEWSLETTER WRITER (CATHY KING):

A friend recently sent this photo, titling it, "You're getting free ads!". She did know, as many of you know, that the billboard must refer to the "other" Frog Holler, the one with the big trucks that ply the streets of Ann Arbor and deliver produce to stores and restaurants across southeastern Michigan. We're quite sure that the bank of Ann Arbor wasn't highlighting our little market stall on their billboard. But that's okay, we'll take the free advertising.

Understandably, some folks think we are the same business, for how could two separate entities come up with the same funny name? There's a story about that, but, for the record, our names are a little different: the wholesale distributors are Frog Holler Produce and we are Frog Holler Farm. And it does make us a little uncomfortable when folks think that we operate on the scale of multiple trucks and wholesale accounts, or, worse yet, that we purchase some of the produce to sell at the market or, horrors, put in the share boxes!


Frog Holler Farm is a family farm and has been since 1972 - or maybe since 1977 when the first tadpole, Billy King, was born. We have always grown organically and we grow every smidgen of the produce that we sell at the Ann Arbor Farmers Market, our only outlet besides the CSA. But in order to stay in this "field", learning through myriad mistakes over the years, we have had tons of help!

 We started our residential intern program in 2009, and have been blessed with the enthusiasm and energy of young folks who want to learn where their food comes from. This season's stellar crew, who you met in previous newsletters and have seen at the market, have worked long days, often hot, dirty or sweaty (or all of the above) and have planted, weeded and now harvested the veggies in your share. And they have rarely complained; as a matter of fact, you'll often hear laughter coming out of the fields, even though they're on hands and knees, nose to the ground, clearing the path for the plants to thrive. We couldn't do it without them!

The vision for Frog Holler Farm began in 1972, when Ken King plowed the first furrow. Cathy joined him and their three sons, Billy, Kenny and Edwin grew up at Frog Holler. Ken's passing in 2009 left a big hole in the local organic farming community. Ken's sons, along with Cathy, continue the work Ken started: growing clean food at a sustainable scale, interacting directly with the community, maintaining the natural beauty of the land and fertility of the soil, and taking time to play a game, share a laugh or sing a song.

Thank you for your membership and support! We hope you have had a positive experience this season and wish you peaceful and nourishing winter. We'll be at the Farmers Market into November - come see us!

 

the King family - Edwin, Cathy, Kenny, Billy
 

Thanks everyone!

October 5, 2013- Share #13

WHAT'S IN THE BOX:

Kale Surprise - either Curly or Russian. 

These apples have some heart!

Spinach 

Broccoli

Carrots

Beets

Sweet Potatoes 

Radishes

Garlic

Sage

Apples! 

 All items do best in a plastic bag in the fridge, except the garlic and sweet potatoes. Remove tops from beets and carrots for longest storage. 

Thank you for returning your boxes! All good things must come to an end, and for some of you this will be your final share. You may want to bring a bag and any old share boxes that may be collecting dust or propping up furniture around the house. If you aren't able to, no worries! Just return the box(es) to us when you can. 

NOTES FROM THE FROG HOLLER RECIPE BOX:

What better way to celebrate sweet potatoes and fall than with a festive soup? We made this one for a farm lunch and it was a hit. 

Pair it with a homemade biscuit!

Roasted Sweet Potato, Apple, and Sage Soup

Ingredients:

4 large sweet potatoes

3 tablespoon olive oil

1 small butternut squash, halved lengthwise with seeds removed

1 onion, diced

1 tablespoon fresh minced ginger

1 tablespoon fresh sage, chopped

1 large apple, peeled, cored, and diced

1/4 cup apple cider

4 cups vegetable broth

dash of cinnamon

dash of nutmeg

salt and pepper to taste

1. Preheat oven to 350 degrees.  Wash and dry potatoes.  Place whole potatoes on a baking sheet and drizzle with 1 tablespoon olive oil.  Place squash cut side up on a baking sheet and drizzle with oil. Bake both for 40-45 minutes or until soft and cooked through.  Cut into 2-inch pieces when cool and set aside.

2. Pour remaining 2 tablespoons olive oil into a heavy soup pot over medium heat.  Add onions, ginger, apples, and sage and cook until onions are translucent. Mix in 1/4 cup apple cider and all the veggie broth.  Bring to a boil then reduce heat to simmer.  Cover and cook until the apples are soft, about 10-15 minutes.  Add the potato chunks and continue to simmer  another 15 minutes. Puree soup with an immersion blender. Add salt, pepper, cinnamon, and nutmeg, mixing well.  Spoon into bowls, garnish with cinnamon and sage leaves.  

NOTES FROM THE FIELD:

Back in the ‘70’s the farm had a cider press and was known for selling delicious organic apple cider around Ann Arbor. There were multiple apple trees throughout the land but they unfortunately haven't produced for years. But this year, without any attention or coddling, they were laden with fruit. This unexpected bounty has led to multiple days of fun hard work apple picking. 

Such great heights!

We needed a little help to reach the high ones so Billy helped out with the tractor. 

And back to earth again, safe and sound. 

Don't worry, no interns were injured in the pursuit of the perfect apple!

Billy bringing in the day's bounty after a long day.

(RE)MEET THE INTERNS: BRETTON FOBES AND THE FARM ANIMALS

Mondays and Fridays are always looked forward to on the farm as these are the days that our favorite part time returning intern Bretton joins us. This is the third season she has helped out after moving back to Michigan from Ohio, balancing her work week between the farm and a vet tech position in Okemos. Her professional expertise is occasionally needed on the farm and she repeatedly proves a good sport, such as recently helping clean and comfort a skunked and regretfully curious Cinder.

Naan, curry, pear chutney, samosa, and cucumber salad. Yum!

Bretton has been vegan for over a decade and has quite a collection of tasty vegan recipes. She occasionally treats us to her specialty, Indian food, like this feast she made the other day. Try out these Samosas some time!

Bretton hard at work bunching veggies for market.

An avid brewer, Bretton has become something of a brewing mentor to interns on the farm, and has provided invaluable guidance for beers, dandelion wine, and more. She’s currently brewing up some apple and pear cider! 

Beyond farming, animals, cooking, and brewing, this versatile intern is also an avid traveler with a great love of the Midwest. She spent most of her free time this summer roaming these beautiful states, enjoying everything from camping excursions in the wilderness to concerts in the city. 

We are so happy to have the help of this hard working, animated, life-loving and compassionate young woman!

Cinder is the newest addition to the farm and joined us mostly as a surprise.  A neighbor was looking for a happy home for her and dropped her off one day as a "trial". That trial quickly turned into a permanent stay as she bonded with everyone, especially Cathy, who she follows like a shadow. There was a bit of an adjustment at first as she adapted to life on a farm , but Colleen utilized her knowledge of training animals to help teach her not to trample the fields and to play nice with the cats. Now we couldn't imagine the farm without her!

Lionel, whose formal name is Lionel Bartholomew Kingsley I, is known as the king of the farm cats. He is accustomed to drinking only fresh running water, eating only the finest wet food, and generally asserting his arrogance by ignoring and/or bullying man and beast alike. If Lionel chooses your leg as a scratching post it is an honor. If he is indifferent to you it is an honor. If he allows you to pet him it is a gift. 

Norbert showed up on the farm two years ago with a gimpy leg and big personality. He has since healed and adopted the farm as his permanent home.Wild at heart, he occasionally disappears into the forest for days on unknown missions. When not on these expeditions he is most likely in the addition, sleeping on his favorite windowsill or stopping to smell the flower bouquets.

Gus is the ultimate cuddler and can most readily be found napping in the lap of an intern. Very fitting as the legend of his appearance involves dropping from a tree into the arms of a former intern. The farm has since embraced his presence, from his loving personality to his big purrs. He often joins us in the fields, always a cute distraction inspiring impromptu petting breaks!

Luna was found in the greenhouse three years ago and is the most elusive and mysterious of the farm cats. She is often spotted in the distance, yet disappears as soon as eye contact is made. When not on the run she is known to sleep on the printer in the house. On the rare occasions she tolerates human proximity and seeks affection we are rewarded by the soft purrs of this sweet, gentle lady.

Have a great week!

Natalie with the heart apple!

September 28, 2013 - Share # 12

This heron perched atop our barn one morning this week - looking south!

WHAT'S IN THE BOX:

Kale Surprise - either Curly, Tuscan, Rainbow Tuscan, or Russian. All good and you can cook and store them all the same.

Spinach - new for the fall; very tender.

Carrots

Beets

Beans - either Yellow Beans or Romano Beans (flat, meaty variety of green beans)

Celery

Winter Squash - your choice of butternut, acorn, delicata

Garlic

Curly Parsley

Apples! - unless you have had your head under a bushel (tee hee) you know that fruit abounds this year. These Red Delicious apples are from trees we planted thirty years ago but they NEVER produced! These apples are totally organic. In fridge or keep cool.

All items do best in a plastic bag in the fridge, except the garlic and winter squash. Remove tops from beets and carrots for longest storage. Chop leaves off celery for longest storage.

NOTES FROM THE FROG HOLLER RECIPE BOX:

With apples and celery in your share, seems like it's Waldorf Salad time. The classic recipe combines creaminess and crunch, but you can raise the crunch factor with this Kale Waldorf Salad or go in a more savory direction with a Curried Waldorf Salad. What's your mood?

NOTES FROM THE COMMUNITY FARM OF ANN ARBOR FIELD:

We are friends with many of the local farms, although during the growing season, when we are all busy with our respective crops, we seem to operate in parallel universes. So it's always a treat when our universes intersect.

We share a long history with Paul Bantle and Anne Elder, the head farmers at Community Farm of Ann Arbor. We have tried to offer mutual support over the years and especially appreciate how the Community Farm folk give us an extra hand around the Holler Fest crunch time. This year Paul, Anne and several members of their crew came out and weeded for a day in the week before Holler Fest, and this was at a time when they admitted their own broccoli patch definitely needed some attention!

The Community Farm crew heads out of the celery patch after a weeding session last August. Notice how they are all carefully looking down so they don't step on any plants - well, almost all!

You may remember when we told you about a benefit for the Community Farm called "Peas Turn Up the Beet"! Well it's coming up on October 6 at the Ark in Ann Arbor and Frog Holler Farm is one of the sponsors. Two stellar Michigan bands will inspire and delight folks with their message and musicianship; all proceeds go to the Community Farm, Michigan's oldest CSA and just darn good folks. Tickets are going fast, so use the link to purchase yours or read more about the farm and the event here.

The stronger all farms are, the stronger the local food community will be and we are happy to support Community Farm in this creative agri-cultural event. See you at the Ark!




MEET THE RETURNEES - COLLEEN PERRIA AND KIRSTIN POPE!




Although "returnee" might sound like "detainee," Colleen and Kirstin returned for another season at Frog Holler of their own volition. Let's get these young women to turn around and see what they've been up to!


















Kirstin, after 3 1/2 seasons at Frog Holler, has developed many specialty crops at the farm. Thanks to Kirstin's interest and persistence, a number of unusual items have regularly appeared at our stall this year. Shiitake Mushrooms, Okra, Bulb Fennel, Husk Cherries, Perennial and Medicinal Herbs, and beautiful flower bunches all largely owe their existence to Kirstin's care.

Kirstin has managed our Wednesday Market Stall for several years. Recently Kirstin has developed a line of Frog Holler organic dried herbs that she has carefully prepared throughout the season. She has also blended a dried version of the famous "Holler Tea" that is served at Holler Fest. Now you can brew your own, either hot or cold, for the other 51 weekends when you can't be at Holler Fest!

Kirstin brings these organic herbs and tea blends to the Wednesday market, so if you're a mid-week shopper, ask Kirstin about them!

Kirstin also offered the Holler Tea blend at Holler Fest, along with organic medicinal salves made from Frog Holler herbs and our own bees' beeswax. In addition she baked and sold containers of the tasty Holler Fest Granola (she makes five gallons for the festival!).

Kirstin shows her dedication to herb harvesting as she plucks a stalk from the Lemon Grass jungle!

Moringa Trees

In terms of specialty crops, Kirstin outdid herself this year with the cultivation of several tropical "Moringa" trees in our greenhouse. Kirstin became familiar with Moringa while in the Peace Corps in Mali. She obtained some seeds, planted them in early spring, and the fast-growing trees have reached the top of our greenhouse.

This blog offers some good reasons for eating Moringa:
Leaves from moringa trees, dried and crushed to powder and added to meals, provide seven times the vitamin C of oranges, four times the calcium and two times the protein of cows' milk, three times the potassium of bananas and four times the vitamin A of carrots. 

Kirstin puts Moringa leaves in smoothies, and has taken some containers of the leaves to the Wednesday market, to the interest and bafflement of Wednesday shoppers!

What next, Kirstin?

Colleen rests on her laurels after the race. You'll see next week who Colleen is petting!

Colleen returned to Frog Holler for her second season this year. She helps out in all aspects of the farm operation and gets satisfaction from doing "the work".

Colleen recently returned to her high school cross-country roots. She trained for two weeks for a local 5K (Run For the Hills) and ended up winning her age group and coming in fourth overall for women!







Colleen had a birthday this week, and, as requested by the birthday girl, we had an egg hunt!

Nervous egg hunters about to start.

The race is on!

Happy hunters with their eggs

A total of 90 eggs were found, which means there are 20 or so still out there and something for the crew to look forward to discovering throughout the week! And oh yes, the birthday girl found the most!

This past winter Colleen volunteered at a Mustang rescue ranch in New Mexico. Mustang Camp 
prepares wild mustangs for adoption. Without any previous experience, Colleen learned to gentle and train horses so that they could be placed in homes around the country. There are several (but not enough) ranches dedicated to helping wild mustangs become adoptable. The folks who run them are passionate about saving horses and generally operate on a shoestring; if you have a chance to help or support them, consider it!

Colleen feeding the horses in New Mexico

Colleen on Amelia - who is older than Colleen!

After her winter with horses, Colleen wanted to continue to learn about horses and training. She found some folks right next door to Frog Holler with several horses and who were open to Colleen continuing to learn with them.

They all took a little ride this week and stopped by Frog Holler on the way home.


















We are fortunate at Frog Holler that so many diverse and dedicated young people choose to spend time working and learning with us. We learn from them as well and especially appreciate that we have shared multiple seasons of work and play with Colleen and Kirstin!

Have a great week everyone!



















































































 

September 21, 2013 - Share # 11

WHAT'S IN THE BOX:

Rainbow Chard!

Kale - either Tuscan (dark green rippled leaves), Rainbow Tuscan (frilly leaves with varying shades of green/blue/purple), or Curly (frilly green leaves)

Chard - Rainbow variety

Carrots - new patch (and our last one)

Beets - another new (and last) patch

Beans - green and/or yellow, probably the last time

Celery - new item, very flavorful

Peppers - one more time; they really are slowing down

Onion - keep refrigerated

All the above:  keep refrigerated in plastic bags; remove greens from carrots and beets for longer storage. Some folks chop the tops off the celery, again for longer storage.

Potatoes

Garlic

Winter Squash - new item; we will have them next week as well and then switch to sweet potatoes

Specialty Basil - either lemon (lemon/basil aroma & flavor), thai (pronounced licorice aroma & flavor), cinnamon (sweet/spicy aroma &flavor), lettuce leaf (regular basil flavor; huge leaves) or fine-leaf (small leaves, best for fresh use)

All of the above: no need to refrigerate, although there is some debate about the basil. You can put the basil bunch in a glass of water on your counter for short-term storage. Basil sometimes gets spotty if too cold.

NOTES FROM THE FIELD:

Mia picks a pumpkin!

This share is being distributed on the last day of summer, and looking back, we appreciate how cooperative the weather has been and how many of the crops have fared very well.  You know about the tomatoes, red peppers, zucchini and greens!

But change is in the air and you may have noticed that this is your first share in a while without tomatoes or zucchini! Now the shares will be moving toward the heavier root crops and recipes toward the heartier cool weather

dishes. We harvested winter squash this week, and although the amount was a bit disappointing, we will be able to distribute some winter squash for two weeks. Sorry, no quantities for storage!

We have had one light frost which mottled some tender greens. Even without frost, the shorter days and cooler nights are slowing growth as the earth prepares to rest. But not quite yet! We have lots of good eating in the next three shares, and then we will continue at the stall with frost-hardy roots and greens, so keep cooking!

NOTES FROM THE FROG HOLLER RECIPE BOX:

We have been roasting this week, including several trays of Kale Chips for an impromptu Euchre party, and flavored variously with nutritional yeast, garlic powder and/or crushed red pepper. Makes those bunches disappear fast! In addition, we have roasted potatoes with rosemary and summer squash (maybe you have some left over) with specialty basil. 

We also tried an exotically-flavored and delicious variation on pesto. Although the recipe is named Thai Basil Pesto, it can be made with any basil; the added ingredients will take you into other lands!

Have you tried a slow saute of onions and red peppers - low heat and long cooking? The result is sweetly caramelized onions, concentrated red pepper flavor, and a melt-in-your-mouth consistency for topping grains, sandwiches, wraps or layering into casseroles. Comfort food!

Items in this week's share just call out for a soup recipe, so here is a simple variation on a classic favorite: Celery and Potato Soup!

Do you think Chard with Beet Vinegar sounds good? This would be a good week to find out. Let us know if you do; we're not sure!

MEET THE UNINTENTIONAL INTERN: TOM HINES

Tom, an accomplished writer, often shares his latest words with us.

 Ten years ago, when Tom and Sandy Hines bought land next door to Frog Holler, they knew what they were getting into...maybe. Perhaps they weren't prepared for how rewarding our relationship has been, and hopefully mutually so.


Tom, retired from being a building contractor for thirty years, has skills, know-how, equipment and energy to get a job done right. And a small family farm provides innumerable opportunities to put those qualities and resources to good use!

Tom regularly helps with the salad mix prep

and now takes time to pick the flowers!

Tom's expertise has really come into play in the run-up to each Holler Fest. If you have been to the festival, you have seen the Main Stage and Holler Kitchen, both structures that wouldn't exist without Tom's know-how and materials from the beginning years of Holler Fest. Tom also starts mowing the main holler in June so that by August the grass is lush and smooth for festival goers and dancers. 

This year Tom contributed to some major roadwork, helping to alleviate a longstanding challenge for  folks trying to navigate the old two-track back to the Fest. The improvement was huge!

Tom on the Bobcat and Billy helping our two-track become more accessible for two-way festival traffic.

Tom's signature bonfires punctuate each night at Holler Fest with their dramatic glow. Frog Holler is extensively wooded, and each year Tom finds a "chimney log" to act as the bonfire's centerpiece. You gotta be there!

Tom building one of the bonfires that launch the evening festivities at Holler Fest. (There is a grin on his face!)

The bonfire begins!

Tom's wife Sandy is a Professor of Nursing at Eastern. Within the constraints of her demanding job, she too lends her support to the three-ring-circus next door.

We have learned that it takes a village to maintain a market farm. This short piece can't do justice to the friendship that has evolved and the mutual support provided, but we are very happy and appreciative that Tom and Sandy live right next door!

Sandy and Tom Hines

Have a great week everyone!

September 14, 2013 - Share # 10

 WHAT'S IN THE BOX:

You won't find a frog in your box! This tree frog found some nifty new digs in one of our birdhouses. Click on the photo to see his satisfied grin!

GREEN BEANS - in plastic in the fridge, OR blanch briefly, plunge in cold water, drain and freeze!

RED PEPPERS - in plastic in fridge, OR chop or slice, spread on cookie sheet and freeze

CARROTS - in plastic in fridge, tops off

BEETS - in plastic in fridge, tops off (you can store the tops separately in a plastic bag)

ZUCCHINI/SUMMER SQUASH - in plastic in fridge or grate and freeze for winter zucchini bread

KALE - in plastic in fridge

PAC CHOI - in plastic in fridge

TOMATOES - not in plastic, not in the fridge!

PARSLEY - in plastic in fridge, OR chop, place in plastic bag, freeze. Break off crumbles as needed

GARLIC - on counter

NOTES FROM THE FROG HOLLER KITCHEN: 

!

Roasted canned tomatoes, regular canned tomatoes, and tomatoes!

We have been seeing red in the kitchen as the tomato "seconds" pile up and we are determined to preserve these fruits of the harvest. Spaghetti sauce, roasted tomatoes, canned tomatoes and salsa have all had their turn in the pressure canner. We also froze several bags of tomatoes using the "get it done" method of slicing, bagging and freezing. The skins are still on, but we won't mind dealing with tomato skins when the snow is flying! We hope you have had a chance to preserve some of these tasty summer jewels; things will change fast, especially with temperatures in the thirties predicted. So savor your tomatoes while ye may!

Red peppers too!It's another bumper crop so if you're "seeing red" when you open your share and see peppers again, just dice them up, spread on a cookie sheet to freeze, place in plastic bags or freezer containers, and be proud of yourself in February! (Especially when you check the price on red peppers at the grocery store!)

NOTES FROM THE FROG HOLLER RECIPE BOX:

This recipe for "Green Bean Stir-Fry" appeared in a local shopping newspaper, not necessarily the type of publication known for its culinary discernment. But the recipe uses four items in your share, and looks simple and tasty. You may want to adjust the cooking time for the different vegetables depending on their texture, but if you do slice the carrot thinly, it may be fine to toss it right in with the more tender zucchini. A real summer finale dish!

 Using parsley mainly as a garnish does a real disservice to this tasty nutrition-rich vegetable. Go to this informative parsley page to read many reasons why you would want to regularly incorporate parsley into your cooking. And then you might be inspired to do as our Lebanese cook/neighbor does: make tabbouleh!  The Lebanese version of tabbouleh is known for having more parsley than grain, and Maan's dish is no exception. He calls parsley "oxygen" and he probably couldn't live without it!

A possible use for the beets in your share is suggested in the next section, so read on!


MEET THE INTERNS - NATALIE DAVIDSON

Natalie on the Massey-Ferguson!

Natalie hails from Kalamazoo and was a 2012 graduate of U-M, with a major in Program in the Environment, and a specialization in food systems. Natalie was originally a "BBC" major (Brain, Behavior and Cognitive Science), and enjoyed learning how these areas of study related to human health, thinking she might continue on into a medical field. But a serendipitous choice of an Environment course when she needed an extra credit sent Natalie in a different direction!

The course was "Ecological Issues" and it covered a wide range of environmental concerns from around the world. Seeing how the environment plays a key role in determining human health inspired Natalie to change her major half way through her Junior year. She refined that major with a specialization in food systems, a specialization that she had to create since it didn't yet exist in her program. But it seemed to Natalie, in her search for the keys to human health, that how food is grown, handled, prepared and eaten might provide some clues.

And that brings this young lady to Frog Holler Farm! Thinking that a farm might be where a good food system would start, Natalie applied to several organic farms and settled on a six-week internship at Frog Holler, which has now been extended to ten weeks.

Natalie's farm stay has been extended because we appreciate Natalie's willing spirit, and because Natalie has really been enjoying her experience at the farm - which actually surprised her! Not having a great impression of camping, Natalie wasn't sure about spending so much time in the fields, and in every kind of weather. But she feels productive and that she is making a positive impact, which motivates her to head down those rows of kale yet one more time!

While at the farm Natalie notes that her cooking has really improved - first by being around a number of experienced cooks and also by having access to so many fresh ingredients. One of her favorite dishes was from Qiang's repertoire: a traditional Chinese comfort food dish of scrambled eggs and chopped fresh tomatoes, with some sesame oil, a dash of sugar and some prickly ash powder! Natalie also has enjoyed Beet Caviar, a new dish to her. And you can make Beet Caviar with those beets in your share this week! If you haven't tried it yet, now is a good time. Natalie says you won't be sorry!

Natalie also loves working at our stall at the market, and appreciates being part of the vibrant market atmosphere where so many people are enthusiastic about healthy food and a healthy lifestyle. She also enjoys helping at the stall because she is proud of our product and is excited to share it - and now she really knows what went into bringing those veggies to market!

After her stint at the farm, Natalie plans to continue her exploration into food systems that contribute to the health of the people and the health of the planet. She will be volunteering with an organization that helps urban area shoppers buy more fresh vegetables. Believing that a positive change in our food system must be practical and profitable, Natalie hopes to also explore the business-oriented and financial aspects of food policy.

We appreciate the open and enthusiastic attitude that Natalie has brought to her stay at the farm, and her positive and fun-loving spirit that has certainly enhanced our social time! Natalie will be at the farm (and market!) until the end of the month. We wish her well as she continues to explore the intersection of food, health, the environment and good work!

Have a great week everyone!

September 7, 2013 - Share # 9

One of the highlights for kids (and adults!) at Holler Fest is our friends from Ambry FarmS circling the Fest with their beautiful team of draft horses.

WHAT'S IN THE BOX:

BEANS - GREEN

CARROTS

COLLARDS - BIG round leaves

PEPPERS - RED, all sweet

CHARD - RAINBOW, colorful veins and stems

ZUCCHINI OR SUMMER SQUASH

KOHLRABI ( light green root vegetable) OR RED CABBAGE

SWEET BASIL

GARLIC

TOMATOES!

NOTES FROM THE FARM/FEST : It has been two weeks since Holler Fest, but we are still catching up/cleaning up! Crops have been pouring out of the garden as well, so we are keeping busy. Three cheers to our crew who managed to take on extra Festival duties plus keep the farm work on track. We hope you came out for Holler Fest and enjoyed yourselves! The weather was perfect; musicians shared their art and heart on three different stages; the food was "locally grown" (like from our garden right next to the Festival), and we were happy to see so many folks and families enjoying the beautiful setting.

Frog Holler Farmer Billy King, with his group presently named "NPK and the Trace Elements" closes down the Main Stage on Saturday night.

Folks leave their seats to dance to The Womack Family Band, from Norwalk, Ohio

WHAT'S COOKIN' WITH THE SHARE:

For those of you still scratching your heads about that big Daikon Radish, check out these suggestions for enjoying Daikon. Polling folks who bought a Daikon radish at the market brought these ideas: grate into salads; slice and pickle them with a salt brine; slice and place on buttered bread for a radish sandwich; use in stir fry or miso soup. If you have a friend who hails from Japan, ask for some ideas -  Daikon radishes are a staple of traditional Japanese cuisine and are appreciated for their healthy and hearty qualities!

Okay, that was last week - now if you're wondering what to do with the kohlrabi in your share (or the one you still have from last week!), check out this NYTimes article, especially the recipe for Kohlrabi Home Fries. At the farm, we slice and eat raw kohlrabi, usually with hummus as a dip. Or we roast it, similar to the Home Fries idea - really delicious!

Getting a Red Pepper buildup in your fridge? Things could be worse! This seems to be a banner year for peppers on the farm and we're happy to pass along these delicious and Vitamin C-filled veggies. If you can't consume all of them fresh, peppers are also one of the easiest items to freeze: simply chop, spread on a cookie tray, and place in freezer. After frozen, bag up the pepper pieces for tasty additions to your winter soups and stir fries; they will lose their crunch so are not useful for fresh use.

Collards (or Collard Greens) are often associated with Southern cooking, classically simmered for hours with a ham hock. These sturdy greens do require a little longer cooking time, but this NYTimes article offers some excellent option if you are lacking a ham hock and all day to cook. |They also have an excellent nutritional profile, like their kale cousins!

As for those green beans, we had a visit from our Lebanese neighbor chef this week, and as long as we snap the beans for him, he will make us this delicious classic Lebanese bean and tomato dish. 
No, this isn't Maan's recipe - he isn't sharing that! But it looks pretty close and is a very rich and satisfying dish.

If you don't like to cook your green beans as long as the Lebanese dish suggests, just go with the classic method from Joy of Cooking. Drop the snapped beans into a big pot of boiling water. When they change to bright green (three minutes or so, depending on how much water you have), remove the beans and plunge immediately into a large bowl of cold water. Drain and use as is, or lightly saute garlic and add the drained beans to the pan until they are warmed through.

And finally, the article by Mark Bittman in the NYTimes has a link to lots of delicious-looking ways to prepare tomatoes. If you have finally had your fill of savoring a simple slice of a fresh tomato, maybe with a little salt, maybe on a slice of buttered bread, then you might want to try some of these cooking options. The tomatoes won't be here forever and are actually starting to wind down, so we hope you preserved some for the winter and are stuffing yourself while they are fresh and plentiful!

Okay, hope that makes up a little bit for the pre and post Holler Fest newsletter blackout!

COMMUNITY FARM OF ANN ARBOR TURNS UP THE BEET!

Our friends at Community Farm are producing a wonderful evening of music at the Ark on Sunday, October 6. Two of Michigan's favorite homegrown musical groups will play - one of which has played at Holler Fest for the last two years to great acclaim! This event is also a fundraiser for the Community Farm and we are happy to support and spread the word for our long-time friends and colleagues. Get more info at the Community Farm web page or check out the Ark listings for October. See you there!

HOMEGROWN FESTIVAL THIS WEEKEND! All things local - including beer! At the Ann Arbor Farmers Market, 6-10, Saturday, Sept. 6. Lots of food and fun for all ages. Maybe see you there!

Have a great week everyone!

August 10, 2013 - Share #5

WHAT'S IN THE BOX:

Kale - curly

Sunrise at Frog Holler

Carrots

Zucchini/summer squash

Cucumbers

Peppers

Potatoes - either red or white

Cabbage - either red or green


Arugula - nutty/peppery salad herb; light green leaves.

Onion - refrigerate, not for storage.

Garlic

Melon! - either watermelon or cantaloupe. First come, first choice!

Salad Mix (for some) - lettuce, chard, arugula, parsley, chives, garlic chives, radicchio, endive, bronze fennel, sorrel, edible flowers(violas, nasturtiums, calendula, borage)

Everything will keep better in a plastic bag in the fridge, except  the melon and the garlic.

NOTES FROM THE FIELD:  You say tomatoes - we say potatoes! Sorry folks, those tomatoes are really sulking. We get a trickle each week, but the first patch in the field is throwing in the towel. The hoophouse tomatoes look good, but are still taking their sweet time. They will come...but in the meantime - we dug lots of potatoes this week!

 

l to r. - Kenny, Edwin, Cinder (not sure whose team she was on), Qiang, Natalie in motion, Colleen

We said goodby to Qiang this week and, since he is a huge fan of basketball (the Spurs), we played a farewell farm game. It was scrappy, low-scoring, and very close!






 NOTES FROM THE HOLLER:

Here is the Holler Fest site, waiting to come to life with music, singing, kid's laughter, and you! We will distribute out first set of CSA passes this week, and we hope to see you at Holler Fest!

Besides forty or so musical acts, there are lots of activities for the whole family.  Four unique yoga classes will be offered from area instructors, along with a variety of massage sessions throughout the weekend. Silvio's Organic Pizza and Pilar's Tamales will be vending their delicious wares, along with farm meals from the Holler Kitchen. Guided walks focusing on edible wild plants, medicinal herbs and land restoration are scheduled. There will be a chance to learn clogging, or to share your poetry. The Kid's Tent is busy all day with crafts and games. The Free Store is always full of surprises to share. These are just a few elements in this festive weekend. Consider camping - it's the best way to soak it all up!


Why do we do this? We love to share the natural beauty of Frog Holler Farm, to bring folks together in a positive healthy way, and to support local artists and artisans. But we can't do it alone! As CSA members, you receive a pass or two to Holler Fest, depending on the size of your share, but please consider volunteering as well. We need good folks in all the areas, from Grounds, to Kitchen, to Kids, to the Gate - and more. Go to the Holler Fest web site and fill out the Volunteer application form - we'll take it from there. And it's fun to be part of this creative event! Thank you - and see you at Holler Fest!

Join the Holler Fest event on Facebook for more updates!

NOTES FROM THE FROG HOLLER FARM RECIPE BOX: With this first distribution of arugula, it's time to try a Frog Holler original and favorite - Arugula Rice! Of course there are ten other recipes using arugula in the Recipe Box, and many folks who especially like arugula's unique flavor, simply substitute arugula for lettuce in a sandwich - much more character!

And for a quick and satisfying sandwich that we often enjoy at Frog Holler, fry up some onions and peppers. Slather your favorite spread on a piece of bread - from butter to mayo to hummus. Top with the onion/pepper mixture and dig in.

(RE)MEET EMILY!

Emily Foley first came to Frog Holler in 2011 for a farm internship, and an escape from the summer in New York City. She has returned in 2012 and this year, when she can get away from her various jobs.

 A 2009 graduate of U-M with a Screen Arts and Culture major, Emily has held several jobs in New York relating to the film and television industry. Last winter she was a post-production PA (production assistant) on the film, " Can a Song Save Your Life?" with Keira Knightley - due to be released in the near future. Emily leaves Frog Holler on August 14 for a job as Production Assistant on a four-part mini-series for HBO, titled "Olive Kitteridge" and  being filmed in Gloucester, Mass.  The series is based on the best-selling novel of the same name, by Elizabeth Strout, and stars Frances McDormand, for whom Emily is also a personal assistant. Emily will be relocating to Gloucester for the duration of the filming.

Emily's potato picking hands!

During her stay at the farm, Emily has contributed in many ways. You have no doubt seen her at the market, where she has been a regular crew member since early July. She has done
lots of service with the field crew and spearheaded (oops - no pun intended) an epic 16-hour pickling day with Mia. We will hopefully taste the fruits of that labor soon - but maybe not until after Emily leaves! Emily's organizational skills have been invaluable in the run-up to Holler Fest; sadly she will miss the Fest this year as her new job officially starts on that weekend.

Emily has put a lot of effort onto the food planning for Holler fest, and here is the recipe for a delicious kale salad that she created one day, and that you just might see served at Holler Fest!

Back in the city, Emily is a doting aunt to her nephew Tristan, who also lives in Brooklyn, not too far from Emily. And when not involved with her other jobs, she tutors an autistic teenager in Latin and Calculus.

Emily in the city - near the Brooklyn clock tower

We appreciate this versatile young woman's many contributions to the farm and wish her well in her next adventure! Say hi (and bye) to Emily at the market on Saturday, and watch for her credits in "Olive Kitteridge!"

Have a great week and thanks for bringing your boxes back!