July 20, 2013 - Share # 2

WHAT'S IN THE BOX:

Lettuce - Romaine Rinse leaves, pat dry or spin, store in fridge in plastic bag 

We found this garlic growing right through an old ring in the field

Kale -  either Red Russian or White Russian, heirloom varieties known as "Raggedy Jack". You can probably see why!Store in plastic bag in fridge

Beets - Classic Red  Beets will keep for a long time in the fridge if you remove the greens. Store greens separately in plastic bag. Greens are very nutritious!

Zucchini/Summer Squash - We grow a distinct variety of summer squash called Zephyr; it look like the ends were dipped in green. Very tender and creamy! Store in plastic bag in fridge

Carrots - Store in plastic bag in fridge

Green Beans - Store in plastic bag in fridge

Slicing Cukes - Long, dark green

 Pickling Cukes - Stubby, light green

Garlic - freshly picked, not cured for storing 

Bunching the garlic for hanging

NOTES FROM THE FIELD:

 We started to harvest the garlic this week. Hopefully the hot dry weather will provide a good environment for curing. We couldn't wait to put some in your share this week so we have included fresh-picked garlic for your immediate eating enjoyment. As you can see from your share, the skins haven't dried yet, but it doesn't affect the flavor. After the garlic cures for a few weeks, the skins will become the familiar papery white and they will be ready to keep for several months.

Colleen hangs the garlic for drying in the shed

 WHAT'S COOKING: Too hot to cook! Check out the Frog Holler Recipe Box for cooking ideas for the veggies in your share. We did eat a lot of salads this week, and here is a delicious dressing we added to shredded kale and carrots:

3\4 cup of sesame oil (toasted), 1\2 cup of tamari or Bragg's, 1\4 cup olive oil, 1\4 cup lime juice, 1 tbs of maple syrup, 2 tsp of chili flakes, 1 tsp sea salt, 1\4 cup chopped cashews.   Soak cashews overnight if you can.  Blend all ingredients until smooth.   Makes a lot - 2 1\2 cups.  Sprinkle toasted sesame seeds on top.

 Despite the heat, the crew finished harvesting the garlic, cleaned up, rolled up their sleeves, and embarked on a five-hour  Chinese dumpling affair, spearheaded by Qiang, who has been teaching us about traditional Chinese food this summer. Qiang made three delicious fillings; everyone helped to roll and fill 160 dumplings, and a very small portion of them was enjoyed that night - everyone was too pooped to eat! They were very tasty and also delicious fried the next day.

No recipe offered for this festive group effort - ask Qiang when you see him at the market!

Qiang starts rolling out the dumplings.

Tasty filling of zucchini, onions and egg going into the dumpling

Just a few of many!

We're done!

Boiled and ready to eat!

 MEET THE INTERNS!  

Our crew paused on a hot day this week for an almost-all-group photo.

Standing, l. to r: Colleen - returning from 2012. She knows the score and she's back for more! Bretton - giving us invaluable help two days a week when she's not at her vet tech job. Mia - after three different Americorps stints, continuing to give service at the farm. Kirstin - on her fourth tour of duty - we lean on her a lot! Natalie - newly minted intern as of last Sunday. That's why she's still smiling!

Seated, l. to r: Qiang - fourth-year Chemistry Ph.D. student "looking for something different". He found it! the King bros, Kenny and Billy - Grew up on the farm and still growing the farm!

Missing: Edwin King and Emily Foley (behind the iPhone)




 

Community Farm of Ann Arbor Kickstarter Update: They made it! We mentioned their project in last week's newsletter and are happy to report that they are fully funded and will be presenting a fabulous farmy evening of music at the Ark in October. We'll let you know the details when we know more!

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