October 10, 2015 - Last Share!

Scariac Celeriac!

WHAT'S IN THE BOX: (Not Celeriac!)


POTATOES

GARLIC

RADISHES

KALE

CARROTS

BRUSSELS SPROUTS

SWEET POTATOES

SWEET PEPPERS

HOT PEPPERS

PASTE TOMATOES

Boo!

WHAT TO DO WITH YOUR SHARE: Enjoy it! NPR's Lynn Rosetta Kaspar, on a recent Splendid Table episode titled "Tasting the Dirt", spoke with celebrity chef Mario Batali, who has just published his latest book, America Farm to Table, and tells us, "To make more delicious food at home, celebrate a local farmer."(!) This author of numerous award-winning cookbooks, goes on to say that although people ask him for specific recipes, or techniques, or kitchen equipment in order to create outstanding food at home, Chef Mario replies, "The most delicious things we make are often grown in and around our world. The idea of supporting a local farmer and getting the most tasty, local-specific ingredients in their season - which is almost intuitive to all of us - is where this book wants you to go."
  
And, as CSA members, you know that! And, as your local organic growers, we have tried to provide you with our best shot at a variety of thoughtfully chosen seasonal fare in each share. The flavor is all there in the freshness and "geo-specifity" of the veggies - just use your intuition to combine flavors, textures and colors to create your own personal expression of the season!

Of course Chef Mario does include recipes in his book and if you have a hankerin' to make a Potato and Salami Cheesecake with the potatoes in your share - have at it!

Chef Mario also suggests to not only look for the fruit and produce that is in season, but "...also find someone whose story you love... To taste the specific varietals that (a) family has treasured and held close to their heart, it's tasting the soul of American geology. It's tasting the dirt itself."

The front garden

So what's the story with the dirt of Frog Holler Farm? Nestled in the gently rolling Irish Hills, the first thing you might notice about the land is its beauty. Heavily wooded, with a two-acre pond at its center and very little flat ground, Frog Holler is more of a nature preserve than an agricultural machine.  

To be honest, when a group of idealistic young people purchased the abandoned property in 1972, they asked a county agent for the best agricultural use of the land.  They were told the best use of the land was for recreation! And thus they proceeded to farm.


Or at least to garden. Due to the topography, Frog Holler gardens are comprised more of "patches" than farm-sized fields. The glacial rubble deposited by the glaciers that formed this hilly part of Southeast Michigan has placed an infinite number of rocks in most of these patches - hard on machinery and knees!

Billy King drives by "Down Low" with "The Slope" behind.

The names for these various patches are journeyman titles, also reflecting the topography of the land: The Rocky Terrace, The Slope, The Top of the Hill, Down Low.  It's gardening on a slant, and always with the challenge to draw back up the nutrients and water that gravity pulls down the hill.





But despite these obstacles to an easy pass in farming, the beauty of the land prevails. We farm to appreciate the land; we farm to protect the land and critters thereon ( and sometimes to feed them!); we farm to learn from the land; we farm to share it.

The two-track to the back garden and Holler Fest site

The farm pond

Farm pooch Cinder heading to the pond

And who is "we"?

Ken King

Ken King first came to Frog Holler in 1972, struck by the beauty of the land and compelled by the desire to grow organic vegetables for the natural foods restaurant he and that aforementioned group of young idealists had started in Ann Arbor. Things sorted themselves out and soon it was Ken and Cathy King on the land and learning how to farm. Three strapping young sons came along and Frog Holler, as a family farm, was on its way.

Ken's untimely passing in 2009 left a big hole in the organic community. You can see the tribute that the People's Food Coop has established in Ken's memory on the wall at the Coop. Each year a "Ken King Life as Art" award is given to a local individual, group or couple who have shown fearless determination to live their ideals and contribute in a creative and positive way. We are fortunate that the Ann Arbor community has so many deserving recipients.

After Ken's passing, Cathy King and sons continued to farm and cultivate the seeds Ken had planted. Infrastructure has been added; some new ground has been plowed, but the ideals remain the same: organic, local, human-scale and people-to-people.



Oldest son, Billy King, handles much of the maintenance and tractor work at the farm so is rarely seen at market. He is often seen at musical venues around town, especially in the winter months. A lifelong musician, Billy contributes his musical talents to several bands in the area as well as performing his original material. (Next solo show: Crazy Wisdom, November 9!)

Billy on the tractor

Billy on the mando (at Crazy Wisdom)

Kenny King

Without middle son Kenny's graphic design skills, there would be no Frog Holler web site, no on line forms to access, no Holler Fest program, and maybe even no CSA newsletter. The tech-challenged newsletter editor would probably have to send you all a postcard in the mail! Kenny is a graduate of the College for Creative Studies and also lends his design skills to area non-profits. Kenny plays bass with his brother and the Huber family of musicians ( and CSA members!) in a new band, Eyes Unclouded. Catch them at the Brewery Becker in Brighton, October 15.

One of Kenny's designs

Kenny with bass

Edwin King

Youngest son Edwin is a familiar face at market. He rarely misses a Saturday and his attention to detail and quiet competence keep the table stocked and orderly, the produce accessible and appealing. Edwin manages much of the harvest at the farm; his long history of playing chess helps keep myriad details organized in his mind. During off hours Edwin can be seeing doing damage at area volleyball nets and spending time with his girlfriend Emily, who
helps at the market whenever in town and is also a familiar face to many of you.

Emily with baby chicks

Edwin stocking the market table

Cathy King, l-o-o-ng time resident of Frog Holler, handles the farm correspondence, keeps the books and writes this newsletter. Thanks for reading this far! She also fusses with the chickens and is the designated (by Cinder) chief dog walker. For the past twenty years, Cathy has taught yoga in and/or around Ann Arbor during the winter months.

Time for a walk?

So that's some of the story that goes along with the Frog Holler dirt. And this story is also peopled by the customers and members who have supported us over decades (!) and the energetic crews of interns who have planted and weeded and harvested to bring the produce to market. There would be no story without them and without all of you.

So thank you for being a chapter in this story! Enjoy the rest of fall, have a wonderful winter, and we'll contact you after the first of the year with information on next year's CSA.

Frog Holler Farm

October 3, 2015 - Share #15

 

A basket of heat

 WHAT'S IN THE SHARE:

POTATOES

GARLIC

RAINBOW CHARD

PASTE TOMATOES

SWEET PEPPERS

HOT PEPPERS - choose from Serrano, Jalapeno, Cayenne, Anaheim (in descending order of hotness). Limited quantities - first come, first serve.

WINTER SQUASH

SWEET POTATOES  - NEW

CARROTS

PERENNIAL HERB - choose from Thyme, Oregano, Lemon Balm, Sorrel. Quantities limited - first come, first serve.

COOKING TIPS:

Creamy Butternut Soup with Herbed Crostini

  Soup weather is upon us and CSA member Edith Huber gives high marks to this  creamy
winter squash soup recipe.

If you're an Ann Arbor member, you can go next door to our stall and get a nice loaf of sourdough bread from Mill Pond Bakery to make the crostini!

This quinoa/butternut squash/spinach recipe makes a nice fall side dish, and you can sub the chard in your share for the spinach!

Mariquita Farm is ten times the size of Frog Holler and located in the Salinas Valley of California. But...Andy Griffin, the owner, is dedicated to organic growing and writes a thoughtful and often funny newsletter titled  "The Ladybug Postcard." (Mariquita means "ladybug" in Spanish.)

 One example from the farm newsletter is this essay titled "Pesticides".

 There are also tons of recipes on the Mariquita Farm web site that have been compiled over the years and offered in an alphabetical section. Check out this link to their sweet pepper recipe page for lots of delicious ideas, especially the first recipe for a hearty Lentil/Sweet Pepper soup - good fall eating!

Tacy's jam served with crackers and brie!

If you selected a Jalapeno Pepper, you might want to try the latest craze at the farm - Jalapeno Raspberry Jam! 
That might sound like a strange way to treat raspberries - or jalapenos - but somehow the blending of the berries and peppers creates a sweet treat with a kick - almost addicting!






FARM NOTES: We have been harvesting sweet potatoes, as your share reflects - next week's share will too!  We are cleaning up harvested patches and just starting to tidy up the farm in general, now that the summer weed pressure has abated. Fall projects have been started - this week Billy and Nhin built a pump house to protect the well from freezing. Not that glamorous (but kind of cute) and oh so necessary!

Pump house from above

The pump in its "tiny house"

Mikki and Alex with our apple harvest

We had a little time to pick apples this week so headed off to Keeney Orchards in Tipton. Apparently it has been a super year for apples - the trees were loaded and Keeney's has some old-fashioned varieties that were delicious! Yes, we did pick some Red Delicious, but we were after Northern Spies and loaded our baskets. We also picked some Jonagolds, a lovely red/yellow apple that seemed to glow on the trees. Let the pies begin!

Nhin and Tacy ready to roar off

At this turning of the seasons, we are saying good bye to summer crops and summer interns!

Tacy's last market was on Wednesday and she will head back to Chicago at the end of the week. From there she and her boyfriend Eric will go on a road trip down the east coast to see her family in Florida and up the east coast to see Eric's family in New Jersey before heading back to winter in the Windy City. Tacy has been busy canning and jamming and will be able to take some tasty reminders of her summer with her.

Bye bye Tacy!

But will it cross the Pacific?

Nhin and Mikki have purchased their plane tickets for their flight to Viet Nam and will be heading out at the end of the month.








We also said good bye to Alex, an adventurous beginning farmer who pitched in for the last two weeks. Alex really enjoyed the market and may have helped some of you at the stall.

Angie

And as we bid adieu to this year's intern crop, we would be remiss in not giving a virtual good bye to one of our longest suffering, that is serving interns - Angie Martin!

Angie first came to the farm in the fall of 2009. She happened to call during the week before Holler Fest to see if we needed any farm help. We said, Yes!, hired her sight unseen, and sure were glad we did!

Angie returned in 2010 and 2011, took two years off from farming in this area (but not from Holler Fest) and returned again in 2014 and 2015.

Angie with garlic scapes

There are many ways that you might know Angie already.You might know Angie from our farmer's market stall, where her welcoming smile and ready laugh have greeted many of you at shopping or share pickups.

With extensive knowledge in growing and cooking, Angie could always offer helpful and delicious tips to our market customers.










You might know Angie from her beautiful singing. She has performed many times over the years with the Frog Holler Farm bands - adding her soulful harmonies and electrifying

Angie (far r.) guest singing with Jive Colossus on the Holler Fest Main Stage this year

lead singing at many venues around Ann Arbor, as well as at farm parties and Holler Fest.

Angie getting ready to sing at the Manchester Gazebo concert.

Angie at work in the Holler Kitchen (far l.)

Or, if you're very lucky, you might know Angie from her cooking! Angie is a natural cook, and has spearheaded the Holler Fest cooking team since 2010, even flying in from Dallas in 2012 and 2013 to create the Holler Fest fare.


Many folks cite the food that is served up from the Holler Kitchen as one of the reasons to attend Holler Fest - and Angie's creativity and expertise, along with her inspired cooking team, are some of the reasons why there are long lines when the Holler Kitchen opens.

The farm crew reaps the benefits of Angie's positive cooking energy throughout the season, and her ready willingness to whip something up, as well as her speedy ability, keeps the serving tables and the stomachs full!

Angie's cooking skill took her away from the farm shortly after Holler Fest and she has been in New Mexico cooking for hunters at Elk Camps in the wilds of the southwest. One camp was so remote that supplies had to be hauled in from an hour and a half away! We are certain that Angie rose to that challenge and that the hunters are enjoying some of their best camp meals ever!

Angie returns to this area in the winter to help a new farm establish an organic creamery.With her energy and enthusiasm, and her dedication to growing, cooking and serving good food, we know Angie will make a positive contribution wherever she lands!

Angie - ready for the next adventure!

Have a great week everyone - next week will be the last share and newsletter!

Sept. 26, 2015 - Share # 14

Zucchini and summer squash swimming into your share!

WHAT'S IN THE BOX:

BROCCOLI

ZUCCHINI/SUMMER SQUASH: some with dramatic fall decoration!

CURLY KALE

POTATOES

GARLIC

KOHLRABI

TOMATOES - elongated paste variety; less watery; good in sauce, salad and sandwiches!

ASIAN GREENS - Bok Choy(larger ribs) or Tat Soi (dark green leaves)

SWEET PEPPERS

FRESH DILL

WINTER SQUASH

FOR STORAGE: No refrigeration: tomatoes, garlic, potatoes, winter squash. Refrigeration: Everything else! Rinse, drain and refrigerate in plastic bag to retain crispness.

FOR COOKING: How about some garlic jam? What, you say, garlic JAM? Yes, it exists; it's absolutely delicious, and here's a recipe! You might like other postings in this interesting "Rurification" blog, so look around while you're there!

And while we're on the subject of interesting jams, or rather interesting uses for jam, try this Asian-flavored stir-fry using the Asian greens in your share, plus a secret ingredient!

After reading about "zoodles" in the September 12 newsletter, CSA member Patty Swaney was inspired to try this recipe for raw summer Pad Thai. 

Not only did Patty bring us a copy of the recipe, she also included a "julienne peeler," which makes the vegetable noodles (or zoodles) just as well as a spiralizer, and for a lot smaller investment!

Two versions of julienne peelers

Interns Nhin and Tacy were also inspired to try the recipe and served up an all-raw lunch this week, with a big bowl of zucchini, kale, romaine and Napa "zoodles" as the centerpiece!Topped off with Peanut Sauce (included with the recipe) and tasty add-ons, it was a unique and delicious meal, with no pots and pans to scrub!

Zoodles with peanut sauce, and add-ons: onions, toasted walnuts, cilantro, cucumber, Thai Basil

Truth be told, what doesn't taste good with Peanut Sauce? Earlier in the week, your CSA newsletter editor was in a less ambitious mood and plopped some of the peanut sauce on steamed broccoli. Simple, quick, delicious, and you can do it too!

Cherokee Purple, Green Zebra, and Persimmon heirloom tomatoes

FARM NOTES: We had an informal tomato tasting on the farm, in a semi-scientific effort to determine which tomatoes taste best and therefore which we should keep growing. There are many tomato varieties now: hybrids, heirlooms, hybrid heirlooms (no kidding!) and it's fun to experiment with new varieties. 

But we need to narrow down our selection, hence, Tomato Tasting Time!

Tomatoes sliced, labelled and ready to taste

Kenny, Emily, Mikki, Nhin and Joe - tasting!

And the results???  Inconclusive! Everyone seemed to have a different favorite, although there was almost a consensus on one of our long-time favorites, the Russian heirloom "Volkov." Do you have any favorites??

Nhin pauses while harvesting in the collards/kale patch.

MEET THE INTERNS: NHIN AND MIKKI
 You have already met Nhin Luu, featured in one of last year's newsletters.
After traveling to Florida, Texas and California this winter, Nhin returned for another round on the farm and has continued to be useful in many capacities. From mechanical work to harvesting to cooking, Nhin's patience, attention to detail and responsibility to the task at hand are always evident.

Nhin last summer

Nhin this summer

Nhin still has the traveling bug, with a much bigger journey on tap. After he finishes this season he is heading off to Viet Nam and Australia! Nhin has family in both countries so he will have places to stay, AND he won't be traveling alone. Nhin's travel companion will be one of this year's new interns: Mikki Snyder-Barker. 

Mikki has an artistic bent, and provided much of the color to the Holler Fest outreach cards, as well as to the Holler Fest sticker and pin.

Mikki at work

The Holler Fest pin

Mikki likes cats

 Bella

Cinder

and dogs

and potatoes!

Mikki has a style of her own

especially when going to a concert of her favorite 70's English punk rock band, the damned.

                                                   Happy travels Nhin and Mikki!



Have a great week everyone - thanks for bringing your boxes back!