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!