CSA Newsletter #6 - July 17, 2021

Kalisi hitches a ride as Billy starts to address a very weedy field

We had one dry day this week when we could approach some fields that have been weedy but too wet. Most of the cultivation at Frog Holler is done by hand, by inclination and incline. Inclination: Working with hand tools gives us a chance to see closely how the plants are doing, plus hand tools offer more precision and an ability to clean up close to the plants. Incline: Located in the "Irish Hills" of southeast Michigan, there is very little flat ground on the farm. Tractor cultivation does best with big fields (we have smaller "patches" due to the uneven terrain) and flat ground, so the tractor doesn't inadvertently slip and start taking out the veggies instead of the weeds!

Hence, we crawl and cultivate, and kitties join us, in their unapologetically opportunistic ways!

So satisfying when it's done!

WHAT'S IN YOUR SHARE:

A super healthy helping of KALE (frilly leaves) and COLLARDS (flat round leaves)! These two hardy greens are related – both are technically a variety of cabbage in the species Brassica oleracea. As a result, both greens are very nutritious and rich in vitamins A, B, E and K. Collards are lower in calories and high in fiber and protein, while kale contains more iron.

CARROTS - Vitamin A! Along with beta-carotene, fiber and Vitamin K. Plus yummy crunch.

ZUCCHINI/SUMMER SQUASH - low in calories, fat and sugar. High in folate (a B-vitamin). And happy to get along with just about any herb or seasoning you prefer!

GREEN PEPPERS - NEW! - low in calories and loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber.

FRESH GARLIC  - Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients.

PARSLEY - either flat or curly. Parsley is an excellent source of vitamin K and vitamin C, and a good source of vitamin A (mostly in the form of beta-carotene), folate (vitamin B9), and iron. So much more than a garnish!

POSSIBLY: GREEN BEANS AND/OR CUCUMBERS We're just starting to harvest the patches and will see how much we get. If not this week, soon!

A NOTE ABOUT COLLARDS: A question that has circulated in foodie circles for some time is:

  Are Collards the New Kale?

It's a catchy title, and perhaps a helpful reminder that Collards, long relegated to the two-hour boil with a ham hock stock pot , are just as nutritious and versatile as their trendy cousin Kale. The linked article will provide several helpful recipes, including the use of Collards as a wrap for bean burritos or veggies. We served Collard Wraps at our music festival one year to many favorable comments.

Twenty-one different heirloom varieties of collards!

You can also learn a lot about collards from this extensive Collards primer: how to cook collard greens (101). Many interesting approaches in this article, including Collard Greens Slaw with Feta.  It's a far cry from the two-hour boiled ham hock, although that traditional recipe remains firmly in the Collards Canon. At the farm, we usually braise collard greens - first sautéing garlic and onions, adding the rinsed and chopped collard greens, and then simmering in soup stock until tender. 

Hopefully you'll enjoy all the Superfoods in this week's share - have a great week everyone!

Chickens chillin' on a picnic table: A chick-nic?