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!