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!