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!

August 3, 2013 - Share # 4

WHAT'S IN THE BOX:

Potatoes - freshly dug, not for storage. Keep in cool dark place or refrigerate.

Carrots - Store in plastic bag in fridge     

We started harvesting onions this week

Beets - Store in plastic bag in fridge

Broccoli -  Store in plastic bag in fridge


Cukes - slicing or pickling
 
Zucchini or Summer Squash

Onions -  red and green, fresh-picked; not for storage

Asian Greens or Bulb Fennel - limited amount of bulb fennel so come early if that's your choice! Store in plastic bag in fridge

Swiss Chard - rainbow variety from a new patch (that we are sharing with a few munchers); 
Store in plastic bag in fridge

Garlic - "new" garlic; not for storage

A perennial herb - your choice from a variety of perennials; first come, first choice!

NOTES FROM THE FIELD:  You say to-mah-toes; we say no may-toes! These cool nights have slowed down tomato ripening - all of the warm weather crops are pausing a bit. But the greens are happy!

NOTES FROM THE FIELD (TRIP):

Natalie, Qiang, amd Clayton (from the Brinery) at the carrot shredder

This week we visited the Brinery, a fermented foods artisan business started by David Klingenberger, a long-time friend of Frog Holler. Each year the Brinery ferments a special batch of "Hollerkraut" to be served at Holler Fest.

We pitched in making the hollerkraut and had a blast! You'll find it gracing the tempeh reubens at one of the Holler Fest meals - and with tempeh from the Brinery as well!

 

Hollerkraut in the crock

 Red and green cabbage, carrots, beets, onions, garlic and one magic kohlrabi went into this year's Hollerkraut. We mixed by hand and then tamped it down with a giant wooden "krautenhammer" to release the juices.
















 

post hollerkraut party -  ask a crew member if you need further explanation of this photo!

 NOTES FROM THE FROG HOLLER RECIPE BOX:

This tasty broccoli salad is a mainstay in many deli cases; mix it up at home with the fresh broccoli and onions in your share.

Beets have been a regular item in your share, and if you're looking for some new ways to prepare, take inspiration from this beet salad recipe published in the NYTimes, introduced with: "
People who swear they hate beets love this salad." Sounds like a winner!


MEET THE INTERNS: QIANG MA!

Qiang comes to us from Chicago where he is a fourth-year Ph D. student in chemistry. Qiang grew up in Harbin, China, a city of ten million which is located in the northeast section of China, very close to the Russian border. With winter temperatures that often average 1.1 degrees Fahrenheit for the month of January, Harbin is understandably known as "Ice City" and has become famous for the elaborate illuminated ice sculptures that grace the city throughout the winter. The Harbin International Ice and Snow Sculpture Festival has become a destination for many tourists willing to brave the icy temperatures.

After high school, Qiang left Harbin  to attend Nankai University in Tianjin, 800 miles to the south. There he developed an interest in polymers, and when he looked for Ph D. programs in the States, he selected one at the Illinois Institute of Technology, where he could continue to explore his area of interest. Presently Qiang's research centers around trying to develop a solid polymer electrolyte to replace the liquid electrolyte in current use for the lithium-ion battery in electric cars. If successful, this new battery would be more powerful, last longer, be safer (nonflammable) and more environmentally friendly. Qiang's research is one piece of this large puzzle.

So how did this lead to Frog Holler? Although Qiang wanted to attend a school in the U.S that was in a big city, he found that he appreciated the aspects of Chicago related to its natural features, such as the parks and Lake Michigan. He joined the botanical gardens and would often make the hour-long drive (before his car got stolen!) just to spend some quiet time in a beautiful setting. So although Qiang has never farmed before, he was interested in learning more about this lifestyle that is so closely connected to the natural world.

Qiang has traveled a bit throughout the U.S. and mentions Yellowstone and Niagara Falls as highlights - oh, and Cedar Point, where his friends encouraged him to ride a really big roller coaster! When asked what he misses about China, after mentioning his parents and friends, Qiang says emphatically, "Food!".

Qiang with onions

Qiang has assured us that food in Chinese restaurants has been altered for the American palate, and we have enjoyed being deliciously educated in the traditional flavors of Chinese cuisine. From pickled duck's eggs to prickly ash powder to a "jelly ear" fungus, we have learned a lot!

And Qiang has learned about many vegetables since he came to the farm. Kale was new to him, along with chard, beets and asparagus, which he really liked. And despite this crash course in "vegetable identification", much of which took place while crawling down the row in the hot sun, Qiang says this summer has been a really enjoyable experience - he likes the lifestyle, the fireflies, being able to see the stars, even the bug bites - okay, maybe not the bug bites!

Qiang hopes to finish his research and defend his thesis next May. After that he will look for an internship or job in a lab in the States. But someday Qiang hopes to have his own farm, and when that happens, he will probably be plowing with very cool tractors powered by an improved lithium-ion battery!

Qiang will be at the market for the last time this Saturday; he goes back to school on Aug. 7. Stop by and say hello - and good bye!We have enjoyed learning about Chinese culture from Qiang, and appreciate his patience with our questions. We have also enjoyed learning that even though Qiang comes from the other side of the globe, we share a common appreciation for good work, good fun, good friendship, and good food!

Have a great week everyone!