August 18, 2012 - Share #6

Corn tassels in the sun.

IN THE BOX:                

Beans 

Peppers - new!

Carrots 

Corn 

Basil 

Curly Kale

Potatoes 

Onions 

Garlic 

Broccoli - new! 

Tomatoes (heirloom and hybrids)

NOTES FROM THE FROG HOLLER RECIPE BOX:

This week we have been keeping it simple in the kitchen (for the most part) as we gear up for Holler Fest. Edwin's famous Sautéed Green Beans were a big hit, as were crunchy Kale Chips. With the abundance of tomatoes and basil in these summer months, a simple Caprese Salad or Caprese-Inspired Dish is a great choice as well.

This week we went on a pickling frenzy! Inspired by CSA member Jackie Creager, we tried out Zucchini Pickles, which take only one day to become pickles. We also made Dilly Beans, or pickled green beans, as well as Pickled Carrots. 

Zucchini pickles.

Pouring brine over Dilly Beans.

If you end up with a few odds and ends in your box at the end of the week, do what our good friends and market neighbors Mill Pond do and make a delicious Mixed Veggie Focaccia. Pretty much anything in the box this week can go into the recipe and come out as a tasty and filling treat!

Farm friend and neighbor Dotty Coyne shared with us a fun book called 'Gad Zukes!' It is all about zucchini and was published in 1980 by the Allentown Branch of the American Association of University Women. In the intro, it says, "The discovery being hailed is a low calorie, multipurpose, vitamin-rich, easy to grow, inflation hedge... that happiest of all vegetables... THE ZUCCHINI... Now zucchini of all ages, shapes, and sizes happily leap into your arms, conga across your kitchen counter, giggle as you grate or grind them, and sigh as you sauté away. Zucchini reach their true fulfillment only as they sing and dance their way into your hearts and tummies. Do not deny them their destiny." Here are some recipes from this fun book: Mexicali Combo, Zucchini Splits, Zucchini Crepes, Mid's Squash Puff, Judy's Zucchini Relish. Gad Zukes!

A note from the 'Gad Zukes!' book: "The less you cook zucchini, the better it is, and the better it is for you. This happy vegetable is bursting with vitamins C and A. To retain these vitamins remember that parboiling is good, steaming is better, raw is best."

NOTES FROM THE FIELD:

We sure have been enjoying the rain and moderate temperatures! We hope you are too!

MEET THE (VISITING) INTERN: ANGIE MARTIN

Returning CSA members will probably remember Angie from years past. Her infectious smile and positive attitude have been a welcome presence at market and on the farm for the last three seasons. This season, however, Angie and her sister, fellow former farm intern Chrissy, moved to East Dallas to be with their family. Both Angie and Chrissy have been very missed through the course of the season, but luckily for us Angie was able to take two weeks off for a prolonged Holler Fest visit.

At this year's Holler Fest Angie will be running the Holler Kitchen, which serves food all weekend. She is excited to have fresh Frog Holler produce to cook with and lots of old and new friends to cook alongside. She is particularly excited to try out this delicious Pesto Potato Salad with Green Beans, which will be served with Sunday lunch. Angie will also be singing at Holler Fest, as she has for the last three years, on Saturday at 2:30 with Cathy King in the cabin and also on Saturday at 6:00 with Billy King and friends at Second Holler.

Angie and Chrissy sing at Holler Fest 2011.

Angie has jumped right back into life on the farm, helping with harvest, weeding, and preparing CSA boxes.

Angie digs carrots.

Back in Dallas, Angie has kept close to her farming roots. She works full time at The Garden Cafe, serving and also managing the 1/2 acre garden after which the cafe is named. She plants and maintains the large garden, harvesting veggies and herbs to be used on the menu and keeping the area aesthetically pleasing for the patrons who often stroll around after their meals. She has found that the seasons are completely different in Texas, with some crops able to be harvested year round, while others don't tolerate the heat. All in all, it has been a rewarding experience, although she does miss the farm a great deal. Who can blame her?!

NOTES FROM THE HOLLER FEST GROUNDS:

Before...

...and after.

We are working away at getting the Holler Fest ground ready to go for the festival next weekend. We hope you can join us!


HOLLER FEST PASSES:

Bi-weekly CSA members get Holler Fest Passes this week. Or, to volunteer, check out the Volunteer Page. 


HAVE A GREAT WEEK!

August 11, 2012 - Share #5

IN THE BOX:

Beans

An array of heirlooms.

Carrots

Squash

Celery

Onions

Tomatoes

Corn - new! Store in the fridge.

Basil

Asian spinach 

Garlic

Arugula or Sorrel

OPTIONAL: Squash Blossoms

NOTES ON THE BOX:

Squash Blossoms:
This week we have an optional add-on of squash blossoms. Squash blossoms are very delicate, and so they are best used within 24 hours after being harvested. If you remove the stamen from the inside of the blossom, place between damp paper towels, and store in a plastic bag in the fridge, they might keep for up to two or three days. However, the longer you wait, the less perfect the squash blossoms will be when you do use them. If you are up for the challenge, please take a pint!

Squash blossoms can be prepared in a number of different ways. Featured intern Katie prefers to fry her squash blossoms in a traditional Italian preparation (see below for the recipe). Samuel, our resident chef, stuffed his squash blossoms with a mixture of ricotta and herbs, similar to this Italian recipe. Or, simply wash them off gently, sliver them up, and add them raw to a salad or to a main dish as a garnish. They truly are delicious.

Katie's fried squash blossoms.

Thank you to Samuel for waking up at 3 AM to harvest these beautiful blossoms!

Heirloom tomatoes:

This week, as last, there is a beautiful heirloom tomato in your box. Heirlooms stand out for their exceptional appearances and flavor, but what exactly is an heirloom? There are many different definitions for what makes a tomato an heirloom, but a common one is that heirloom varieties must have existed before 1945. This year marks not only the end of World War II, but also the year after which hybridization of varieties became widespread. Many heirloom varieties have actually been around for a great deal longer, some even perhaps in pre-historic times! Heirlooms, therefore, are never genetically modified. Many, such as the Striped German, Rose, Black Krim, and Cherokee Purple tomatoes that we grow at Frog Holler have distinct appearances and unusual colors. All of the heirlooms we have are exceptionally tender and delicious. We hope you enjoy them!

NOTES FROM THE FROG HOLLER RECIPE BOX:

We started off this week with a recipe for Braised Green Beans and Summer Vegetables that utilized beans, squash, onions, tomatoes, basil, and some of Shannon's famous vegetable broth (we substituted basil for oregano, adding it for the last two minutes of cooking). This No-Bake Summer Lasagna is a fresh take on an old classic. Another tasty option for green beans and basil is this Pesto Pasta with Qunoa, Sundried Tomatoes and Green Beans (or try subbing fresh tomatoes for the sun dried tomatoes!)

With the next patch of carrots sizing up, we've been enjoying the bounty of carrots, carrots, carrots! We eat 'em raw with hummus, juice them, and of course cook with them. This week, we made a meal out of this tasty recipe for Sesame-Honey Tempeh, Carrot Slaw & Quinoa. If you are looking for a simpler side dish, try these Roasted Carrots with Cardamom Butter. Delicious and nutritious!

Arugula is always a great choice for salads, especially when lettuce is scarce in the heat of summer. For starters, try this recipe for Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette. Along the same lines as an arugula pesto, this recipe for Pasta with Arugula and Goat Cheese Sauce has a comfort food feel with a little extra zing from the arugula.

For those of you who opt for sorrel with your box, enjoy the fresh lemony flavor of this salad herb. Like arugula, sorrel is an essential component of our Frog Holler salad mix, and we recommend cutting it up into medium size pieces to put it in your own salads. Sorrel also makes a great base for Sorrel Pesto, such as in this gourmet recipe. Sorrel Soup is a classic French dish, and this recipe is adapted from one of Julia Child's famous cookbooks. A few weeks ago, during the heat of July, we made a tasty Iced Sorrel-ade, a Jamaican-inspired iced beverage.

NOTES FROM THE FIELD:

We are really in the thick of things here! We are harvesting two squash patches, two bean patches, and two tomato patches, each of which get picked every other day. It's a lot of picking, but our crew has backs of steel and are up for the challenge.

MEET THE INTERN: KATIE BATTISTONI

You might recognize our first-year intern Katie Battistoni from around town, either playing her guitar at the market or bringing you your box at the stall. Katie was first inspired to work on a farm after reading Thoreau's Walden and thinking about the importance of self-sufficiency. When she came out to Frog Holler with friends for a winter sweat lodge, Katie fell in love with the farm and soon decided that she wanted to spend a summer learning about growing food and working the land.

One area in which Katie has taught all of us quite a great deal is squash blossoms. We had never really harvested or eaten them, but Katie grew up making squash blossoms with her father and started frying them up when it was her turn to cook. We were all quickly converted! Katie's father learned this recipe for Fiori, as she insists that it be called, from his grandmother who grew up in Italy, and she wanted to share it with all of you. We promise you won't be disappointed!

Katie fries up some 'fiori.'

Although she has committed herself to farming for the summer, Katie is at heart a jazz guitarist. She graduated from the University of Michigan's School of Music last year, and plays gigs around Ann Arbor. Her greatest musical inspiration is the Beatles, and she first picked up a guitar because of George Harrison. She writes her own lyrics, often adapting them from the poetry that she writes on her typewriter in the cabin. You can see her play at Holler Fest on Friday at 8 PM in the cabin (which, coincidentally, is where Katie lives on the farm!)

Katie in the cabin.

Katie's many talents also extend into the athletic arena. In high school, she was an all-state cross country champion, and on the farm she continues to run on the trails and country roads. Last weekend, she ran in the Run Manchester 5K race, winning her age group and coming in 7th overall for men and women. One of her goals is to run a marathon in the near future, and we feel that she is well on her way!

Katie with her gold medal.

Recently, Katie has picked up stargazing as a hobby. Climbing parking structures around Ann Arbor, she has spent many an evening studying constellations and enjoying the beauty of the skies. Since coming to the farm, she has been blown away by how bright the stars shine away from the city's lights, claiming to see twice the number of stars as she ever did in town. Katie wanted to share with your CSA members two exciting sky gazing opportunities on Saturday evening. Around 10 PM in the eastern sky, Saturn (a yellow planet), Mars (a red planet), and Spica (a bluish star within the constellation Virgo) will form an equilateral triangle. Around 2 AM in the western sky, you can expect to see an impressive meteor shower.

We wish Katie luck in all of her many endeavors and hope that you enjoy her great grandmother's recipe!

CSA BOXES:

Thank you to everyone who has been diligently bringing back your CSA boxes! We love to reuse our boxes and appreciate having them returned. Remember that wax boxes such as these cannot be recycled, so please don't put them in the recycling. Even if your box is no longer in pristine condition, we are still happy to take them back. Thanks!

HOLLER FEST PASSES:

With your share this week you will receive two free Holler Fest passes. We hope you can make it August 24-26! 

If you or any of your friends are interested in volunteering at Holler Fest, please check out the Volunteer Page to sign up for a shift in the kitchen, kids area, gate, merch and many more areas. We really, really appreciate our volunteers as they truly help make the festival run!

Katie practices for her show in the cabin.

HAVE A GREAT WEEK, EVERYONE!

August 4, 2012 - Share # 4

IN THE BOX:

Melons - a late addition! Cantaloupe, Red Watermelon, or Yellow Watermelon.

Carrots - two bunches!

Beets

Leeks - new! Long, cylindrical veggie in the onion family. Store in the fridge, wrapped in plastic to avoid making everything in the fridge smell leek-y.

Potatoes - surprise addition! Store out of the fridge, preferably in a cool, dark place.

Tomatoes - beautiful heirlooms! These are more tender than the grocery store varieties, so avoid stacking them on top of each other. The red hybrids are more sturdy and can be stacked. For both, leave out of the fridge, with the stem side down.

Zucchini/Summer Squash


Garlic - store out of the fridge.


Basil - keeps best in a glass with the cut end submerged in about 2 inches of water.

Pac Choi - Asian green virtually identical to Bok Choy, with light green, spoon-shaped leaves and a crunchy stalk. Rinse, drain, and store in a plastic bag in the fridge.

Asian Spinach (Yukina Savoy) - dark green, spoon-shaped leaves similar to tatsoi but with a wrinkled leaf. Rinse, drain, and store in a plastic bag in the fridge.

Our verdant Asian Green patch.

NOTES FROM THE FROG HOLLER RECIPE BOX:

We are continually finding new ways of eating the squash and zucchini that is so bountiful on the farm this year! This week, featured intern Susan made delicious Zucchini Carrot Muffins. For a more intricate meal, try out Martha Stewart's Summer Squash and Zucchini Lattice Tart. Last week, we made tasty Zucchini Fritters, some vegan without feta, and some not vegan with it (cooks note: if you are using feta, under-salt the batter since the feta will add a great deal of saltiness).

Beets are another favorite veggie. Even the most staunch anti-beeties will be converted by this recipe for Fried or Baked Beet Chips. The Beet and Carrot Hummus featured in this raw collard wrap is a slightly sweeter adaptation great for dipping as well. Last but certainly not least is a Beet Rösti, a Swiss pancake-shaped dish traditionally made with potatoes.

Leeks are new in the box this week. If you would like to explore beyond the traditional (and very delicious) potato-leek soup, try this tasty recipe for Creamed Leeks. Leeks and Carrots in Olive Oil make for a more substantive leek-featuring dish.

Tibetan Momos.

This week, we cooked two Asian Green dishes in the farm kitchen. First was a stir fried Pac Choi/Bok Choy with Ginger and Garlic. Next we cooked Tibetan-Inspired Momos with Asian Spinach in the filling. Two more delicious recipes are for Braised Bok Choy and Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing. 

For heirloom tomatoes, we provide no recipes... just eat them raw, on sandwiches, or as a snack with some basil -- and enjoy! For the hybrids in the box, try one of these Fresh Summer Tomato recipes.

NOTES FROM THE FIELD:

Another busy week full of harvesting, harvesting, and more harvesting. 

Just planted baby lettuces.

We planted a new lettuce patch as well this week -- do a rain dance to help it grow! 

NOTES FROM THE COMMUNITY:

On August 12th, Our good friends at The Community Farm of Ann Arbor are hosting a Bee Day at U of M's SNRE auditorium. The event will include a screening of "Queen of the Sun", a film offering fascinating and important insights into the life of honeybees and the challenges they now face. "The Community Farm" was the first CSA in Ann Arbor and their ongoing dedication has led the way for many farms to offer this unique approach to farmer/consumer interaction.

The screening is a benefit for Community Farm and will be instructional and inspiring, as well as helping out one of Ann Arbor's farming institutions. 

MEET THE INTERN: SUSAN STORCK

Susan working in the herb garden.

Susan comes to us from Minneapolis, Minnesota. In the Twin Cities, she studies horticulture at the University of Minnesota. With just one more year of studies ahead of her, she wanted to come to Frog Holler to get some hands on experience and see how things grow in a climate warmer than she is accustomed to.

One of Susan's favorite places to work on the farm is in the herb garden. Her attention to detail and loving care have helped keep the herb garden producing lots and looking great. Her favorite herb is rosemary, which she makes sure to add to each batch of Holler Hummus that she makes. Yum! 

In her time off, Susan can be found exploring the many back trails around our land. On these walks, she picks wildflowers and herbs which she utilizes creatively in a number of ways, from flower pressings to her own herbal tinctures.

This week Susan's parents, Mary and Jerry, visited the farm and walked around the back paths with Susan. They really enjoyed seeing the fruits of their daughter's hard work this summer! 

Jerry, Susan, and Mary Storck

Susan's creativity is not limited to herbs and flowers -- she is in fact a bona fide artist. Back in Minneapolis, she sells her own jewelry, sews her own clothes, and until this summer, worked as a manager at an art store. This summer, Susan has volunteered her artistic talents to create the Holler Fest 2012 logo which will be featured on the festival shirts. Check it out below!

REMINDER:

Holler Fest is just a few weeks away! Mark August 24-26 in your calendars. Remember that CSA members get two free tickets, kids over 14 are half price, and kids under 14 are free. We hope to see you there!

July 28, 2012 - Share # 3

Three cheers for veggies!

 IN THE BOX: 

Onions - new!

Tomatoes - new! The harvest is just starting.

Beets - use greens or remove if planning to keep beets in the fridge for a while.

Carrots - keep better with the tops removed.

Kale - "Curly" variety; sturdy fringed leaves, bunched.

Zucchini/Summer Squash

Green Beans

Celery - bunched. Our Michigan-grown celery is loaded with flavor!

Arugula -  elongated leaves, peppery flavor.

Basil - bright green, pointed leaves. Aromatic!

Garlic

For best storage, everything rinsed and in a plastic bag in the fridge EXCEPT garlic, onions and tomatoes. These onions are freshly dug and not cured for long-term storage, but they will keep fine outside of the refrigerator for a little while. See last week's newsletter for basil storage suggestions.

 NOTES FROM THE FIELD: We returned to the Wednesday market this week so that meant more harvesting and veggie prep time. Other than that, a regular week of field maintenance, steamy temps, a sip of rain (but we'll take it!) and starting to fence the corn from raccoon marauders. (Members from last year will know why!).

CSA Members Stephen and Kathy Totaro rode up on their bicycles for their farm pickup last Saturday. A first for the group picking up shares at the farm.

Off they go with a backpack full of veggies!

 NOTES FROM THE FROG HOLLER FARM RECIPE BOX:

It's an all-zucchini channel this week folks! You'll be seeing this generously prolific vegetable quite regularly in your share boxes this summer. The zucchini and summer squash remain undaunted by our higher-than-average temps and lower-than average moisture. Good thing there are so many delicious ways to prepare this ubiquitous veggie!  For starters check out this helpful blog posting titled: "Beyond Zucchini Bread: 15 Fresh Ways to Enjoy the Green Monster Squash"!

You may not have to look much further for additional zucchini ideas, but if you choose not to go beyond zucchini bread, this nicely spiced recipe looks very appealing.

Although slightly labor-intensive, score style points with these Braised Zucchini Wheels with Sesame-Mint Pesto.

Zucchini and feta combine deliciously; try this Greek salad suggestion for flair and flavor! Or hop over to Greece's Mediterranean neighbor for this zucchini/pasta dish with a decidedly Italian emphasis. Ricotta and basil? Buon appetito!

For a non-zucchini recipe, we'll have to...

MEET THE INTERN: SHANNON ZANDEE!

Shannon with "kale poms"

Shannon turned nineteen two weeks after arriving at the farm and has good-naturedly borne the brunt of jokes about being the "baby" on the crew. Shannon started her young life :-) in California; from there her family moved to Petoskey and finally settled  in Grand Rapids where she calls home. But Ann Arbor will soon be Shannon's "home away from home" when she enters the U-M's Program in the Environment this fall.

Shannon's interest in organic food was first piqued in high school through a friend who had a farm and through her own personal studies. After taking a few agriculturally oriented courses last year at the University of Vermont, Shannon decided she could best learn about organic growing practices by actually spending time on a farm before her transfer to U-M.

A highlight for Shannon this summer is how much she has enjoyed eating a largely vegetable-based diet. And she definitely appreciates being able to go out and just pick those vegetables fresh off the vine. AND she really enjoys going barefoot when she heads out to the garden!

Shannon didn't expect her summer on the farm to include volleyball, but when a local team in need of a player got wind of her volleyball experience, they signed her right up!

Shannon serves up an ace

After working indoors all day at Coldstone Creamery during her summers in Grand Rapids, Shannon says she really enjoys the connection to nature and the outdoors that this summer has provided. When  working and practically living outside, she realizes that you have to pay attention to what the natural world is doing, and she enjoys that increased awareness. Shannon does admit that there have been a few days this summer when the ice cream shop definitely would have been preferable!

Shannon has developed an affinity for making vegetable stock this summer, and likes the way soup stock utilizes parts of the vegetables that might otherwise be discarded. There are as many recipes for stock as there are stocks, but Shannon recommends always using some onion, garlic and celery leaves - carrots are good too. From there you're only limited by your imagination and vegetable peelings!

During one of Shannon's cooking turns, she made quinoa using her vegetable stock for the liquid. The stock  added a rich depth of flavor to this mild-flavored grain. Serve it up with one of the zucchini dishes mentioned earlier in the newsletter and you've got a meal!

We appreciate Shannon's openness to new experiences and willingness to pitch in wherever needed. She has cultivated a down-to-earth and responsible attitude in just a few short years! :-)



Have a great week everyone!

Holler Fest: Aug. 24-26. If you're on Facebook, "like" the Frog Holler Farm page and drop in on the Holler Fest event page for updates and more info.



























you

July 21, 2012 - Share # 2

NOTES FROM THE FIELD:

Beans just sprouting

After the garlic, cont'd. The beans are up! You saw them being planted in last week's newsletter - in the patch where we recently harvested garlic (previous newsletter!). The beans germinated well and now we just have to keep them weeded and watered. Hopefully we'll be harvesting these beans in late August or early September. Stay tuned!

Bean rows on their way to September harvest

 This week we cleaned up from last Saturday's Farm Party - which was really fun and we're glad a few of you made it out to see the farm and share some food; we finished harvesting potatoes; we picked zucchini again..and again...and again; we picked beans for the first time; we started harvesting fall onions; we cleaned up some weedy patches; and we watered watered watered.

And then it rained!!

IN THE BOX: Every thing keeps best rinsed, drained, and in a plastic bag in the fridge, EXCEPT garlic - leave out of fridge. Potatoes can be kept outside of the fridge, especially if they are dry, but these potatoes are "new" and not yet cured for long term storage. There are many approaches to the best storage method for basil. Some folks put the bunch in one or two inches of water and store on their windowsill. Others put the bunch in water and then in the fridge. Others put the bunch in water, then in the fridge, but covered with a plastic bag. What do you do??

Beans - New!

Cukes - New!

Celery - New! Michigan celery is exceptionally flavorful! Add it to your stir-fry, cook up a soup stock, or fill the stalks with cream cheese or peanut butter and munch! The stalks are darker green than "store celery" and they are bunched. You can identify it by the rich celery aroma!

Shannon and Kirstin on the herb and flower terrace

Basil  - New! - bunched

Zucchini/summer squash/patty pan - still lovin' the warm weather!

Beets and greens - bunched

A walrus and bunny spotted in the carrot patch

Carrots - bunched

Kale - bunched. Frilled, sturdy leaves.

Pac Choi - Asian green, like Bok Choy. Light green, spoon-shaped leaves. Tender; use leaves and stems in stir-fry.


Garlic


NOTES FROM THE FROG HOLLER RECIPE BOX:

We cook zucchini and summer squash a lot at Frog Holler. They cook quickly and soak up the flavor of any herbs that accompany them. For the Farm Party, we used large zucchini slightly beyond their "size limit" that were reclaimed deliciously as Roasted Herbed Zucchini.

Colleen cleaning a table full of beets

We also served Beet Caviar at the Farm Party. This curiously addictive dish was brought to us from a friend who ate it regularly while serving in the Peace Corps in Kazakhstan. Inscrutably delicious - try it! Word from Kazakhstan: spread it on saltines!

One of our lunch dishes this week was chilled Creamy Carrot-Ginger Soup. Very nice during this steamy weather!Note from cook Emily: cook this soup a little longer than the recipe says!

From our friends at Tantre Farm, we have learned of a delicious Potato Salad with Green Beans. A tasty way to use a few items in your share!

And from CSA member Ponda, we have another way to enjoy beets and purslane!
Ponda pronounces this dish "very yummy"! If we don't get purslane into the share this week, just look around in your flower bed or garden; you'll probably find some growing wild!

We have one more recipe using several items in your share box this week, but first we'll....

MEET THE INTERN: SAMUEL PLAMONDON

Samuel hails from Traverse City where he attends the Great Lakes Culinary Institute. In the school kitchens, Samuel noted that the relationship with food seems to start when food comes out of the box and onto the cutting board. So he signed on to the Frog Holler farm crew to gain more of a perspective on where food really comes from.

Samuel also hopes to have his own subsistence farm some day where he will grow and preserve the majority of his food; hopefully his summer on the farm will contribute to the knowledge needed to accomplish that dream.

A revelation for Samuel this summer is how, "across the board, the veggies are better than what you get in a grocery store!" He notes the freshness factor, of course, but also the quality and flavor that come from growing varieties that are not selected for shipping or shelf longevity.

In Samuel's own words, he is "freaking out about the tomatoes" and has never before experienced such a delicious complexity of flavor like the fresh nuggets that he has been eating off the vine (like an apple!).(Ed. note: we are starting to pick tomatoes but don't have enough for shares yet - soon!).

New foods for Samuel this summer are kohlrabi, fresh kale and collards, tat soi, varieties of summer squash such as patty pan and zephyr, different varieties of lettuce beyond the usual leaf and romaine, and roasted radishes and hakurei turnips - a favorite!

Samuel states that this summer has also brought him a new respect for farming and how small-scale intensive growing requires a combination of science, intelligence, observation, and really hard work!

 Samuel has certainly contributed his share to that hard work and has pitched in willingly for extra projects such as rebuilding our swimming raft and cooking up the chorizo burgers at the Farm Party. Samuel is also an accomplished musician - piano and guitar - and has apprenticed with a piano technician, gaining basic skills in that field. But the real claim to fame for this multi-talented fellow is that he can recite the entire first Toy Story movie verbatim!

We couldn't end without a recipe from this budding chef. It uses three items in your share box - beans, basil and garlic - and of course finishes with a wine pairing!

In addition to Samuel's culinary skills, we appreciate his inquiring mind and "let's do it!" attitude; we wish him well in his studies ahead!

Have a great week everyone!

July 14, 2012 - Share # 1

NOTES FROM THE FIELD:

presenting...

the Frog Holler Farm interns - 2012!

l. to r., back row: Colleen, Katie, Samuel. Front row: Kirstin, Shannon, Bretton, Susan. You'll hear more about this hard-workin' crew in the weeks to come!

and Emily! 2011 intern just back for another tour - arrived too late for the group photo.

 This week we: dug our first potatoes (crop looks good so far), skipped Wednesday market again (crops a little off from the drought), tied up a lot of tomatoes (look good so far - some are starting to turn), cleaned up for the party (hope you can make it!), and continued to plant for the fall crops, and the rains that WILL come!

After the Garlic...We're planting green beans in the patch where we harvested garlic last week. As legumes, the beans will "fix" nitrogen in the soil, replenishing some nutrients that the garlic used up.

 IN THE BOX: Everything keeps best in the refrigerator, except garlic. Potatoes can stay out, but since they are freshly dug, they will appreciate cool storage if you don't use them right away.

Carrots - carrots keep best with greens removed; plastic bag keeps them crisp. Bunched.

Beets and greens - rinse, drain and store in plastic bag. Bunched.

Zucchini/Summer Squash - plastic bag keeps them firm.


Pac Choi (Asian Greens)  - light green, smooth, spoon-shaped leaves. Crunchy stalk. All tender and good for stir-fry. Mild, "cabbagey" flavor. Rinse, drain, plastic bag. One head.

Kale - Curly (sturdy leaves, curly edges), Russian (fringed-edge leaves) or Tuscan (dark green, dimpled leaves). Rinse, drain, plastic bag. Bunched.

Potatoes - just dug!

Endive - this very frilly leafy green doesn't seem to mind the extreme hot weather. The lettuce definitely does, and will be in short supply until we get some rain and it cools down. Check out the Recipe Box section for ways to prepare endive. Or let us know what you do! Rinse, drain, plastic bag. One head.

Garlic - no need to refrigerate.

Herbs: Arugula - strong flavor in the heat! Chop fine for salads or see the Recipe Box for more ideas. Large dark green frilled leaves, peppery flavor. Bunched.  Rinse, drain, plastic bag.

Purslane - !? Pink/green stems and leaves. "Succulent" leaves are thick, but tender.We include purslane in the box at least once a year, for its educational value as well as its sprightly flavor and many uses. A popular permaculture element, purslane is a perennial wild plant (okay, sometimes called a weed!) that appears when the weather is warm; purslane does well in drought conditions. Needless to say, we have a lot of it this year. Recipe Box section has ideas for use. Bunched. Rinse, drain, plastic bag.

Perennial herb bunches: you choose from sorrel, rosemary, tarragon, sage or chives. Enjoy! Rosemary, tarragon and sage can be hung upside down to dry; sorrel and chives are best rinsed and refrigerated.

NOTES FROM THE FROG HOLLER RECIPE BOX:

Okay - for many of you, your first share! Here are some ideas for using all the vegetable bounty. Besides these suggestions, of course there is a universe of food blogs at your fingertips. The Frog Holler Recipe Box compiles some of our favorites from over the years.

Carrots: We roasted carrots this week, once it cooled down and we felt like using the oven! Simply wash and trim carrots; slice the long way in half or quarters; drizzle with olive oil, then sprinkle with kosher salt, and your choice of herbs. Spread on cookie sheet and roast at 375 degrees until slightly browned and tender. You can check and stir after ten minutes, then stir occasionally until done.Great snacks!

 Beets: We tend to keep it simple at the farm - some form of grains, veggies and beans makes a filling and nourishing meal, especially when the veggies are fresh, organic, and abundant!. But sometimes it's fun to add a flourish to meal prep, and this Chickpea, Beet and Apple Panini looks festive and flavorful. A golden beet was probably suggested to eliminate the deep red beet color spreading to the rest of the ingredients. But the flavor won't be affected and it might be pretty!Just slice the beet on the thin side.

Zucchini/Summer Squash: Did y'all see the recipe suggestion in last week's newsletter? Anyone try it? Member Patty Swaney suggests foregoing the nifty little parchment packages unless you're making a special presentation. Simply chop your veggies, mix them with the suggested accompaniments (or your modifications - word has it a little beer can be added!), roast in a covered casserole, and dig in when done. Zucchini likes this weather; time to dust off your favorite zucchini recipes. Let us know if you have some winners!

Pac Choi - A tender green, so it fits nicely into a quick stirfry when you don't want to spend a lot of time cooking. Good with garlic!

Kale - sturdier leaves that take a little longer to cook. Kale Chips are a popular way to serve this nutritious green; your bunch will disappear fast!

Potatoes - you probably don't need any suggestions for this favorite vegetable, but if you're making potato salad, try adding some chopped purslane! It will add some crunch like celery as well as a little lemony zip. Or just roast your potatoes with one of your perennial herbs. Sorrel would be the least successful; everything else should be delicious!

Endive - This is a strong-flavored green, not as common in the States as in Europe. But this recipe for grilled endive takes some of the bite out of this robust leafy green.

 Arugula - also packs a punch in hot weather. We tamed it with Arugula Pesto this week. The blanching in the recipe is an extra step, but does take a little of the pepper out of the flavor. We also used walnuts instead of pine nuts - less expensive and the earthy walnut flavor seems to balance the zip in the arugula.

Purslane - although many folks call this wild plant a common weed, it is revered around the world and was known as "Gandhi's favorite vegetable," probably for its abundance AND high nutritional value. Wikipedia says that  "purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant." Read more about the history and benefits of purslane (or verdolaga) at the wikipedia  entry. The Greek method of preparation sounds the tastiest: fry the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil.That should work!

Garlic/perennial herbs - roast with potatoes! If you have chosen sorrel, try this Sorrel Pesto. No need to wait for basil to make a flavorful herb condiment!

See you at the party!

July 7, 2012 - Jumpstart Share #2

 Notes from the field: We took Wednesday off from the market to get the garlic harvested. We dig garlic by hand, taking care to loosen the soil without spearing the garlic! Here is one of the digging shifts and two crew members, Colleen and Katie, dealing with a pile of garlic.And finally, the bunched cloves curing in our truck shed. It was a pretty good crop!

In the box:

Beets - did you know beet greens have a much higher nutritional value than the beets themselves? Check out the Frog Holler Recipe Box for delicious ways to use the greens as well as the beets!

Zucchini/Summer Squash - likes this warm weather!

Lettuce - green leaf, red leaf or romaine. Doesn't like this warm weather!

Endive -  frisee variety. Looks like lettuce but very frilly (frisee!) leaves, robust flavor.

Swiss Chard - rainbow "bright lights" variety. Large flat, slightly "rumpled" leaves with various colored stems and veins. Bunched.

Tat Soi - asian greens. Dark green, round leaves. Use leaves and stem, all tender, slightly spicy.

Arugula - bigger leaves than last week. Elongated, slightly frilly leaves, nutty/peppery flavor. Bunched.

Sorrel - light green,  smooth edges, elongated leaves, lemon flavor. Bunched.

Garlic - fresh picked!

Notes from the Frog Holler Recipe Box:


Too hot to cook? You can make a dynamite salad using almost all the items in your box. Lettuce, curly endive, swiss chard, tat soi, arugula and sorrel are all ingredients in the famous Frog Holler Salad Mix. Chop the stronger flavored greens a little smaller ( endive, chard, arugula, tat soi) and mix for a colorful and flavorful salad. Use some of your fresh garlic to make a Roasted Garlic Dressing and stay cool!


You could also top off the salad with our famous Bluebular Blueberry Dressing, developed by last year intern, Tacy Sallen. Blueberries are abundant at the market right now; here's another way to enjoy this tasty and heart-healthy fruit!

Endive is not served as often in the U.S. as it is "on the continent". If you're new to Endive, try this Curly Endive Salad with Poached Egg to introduce yourself to this full-flavored salad green, with a minimum of cooking and maximum of flair!

Not sure how to use chard stems? Check out Kalyn's Kitchen, a very informative food blog with a delicious chard stem recipe and lots of helpful info about chard - why to grow and eat!

And finally, Frog Holler CSA member, Patty Swaney, directed us to The Boulevard Market Life food blog where she found this recipe for Zucchini Sticks, a delicious sounding twist on zucchini preparation. And as the zucchini and summer squash get ready to flood us with their generous abundance, we need all the variations we can find. Btw, the Boulevard Market is located in Tecumseh and well worth the visit for high-quality and interesting imported food items, their own freshly made cheeses AND their hand made chocolate!

So what's your favorite way to prepare zucchini...or any veggie for that matter? Let us know! We love to hear about and share how our members celebrate the veggies in their box!

Hope to see some (or all!) of you at the Farm Party on July 14! Check out our event posting on Facebook; follow the farm at the Frog Holler Farm Facebook community page for more info.

Have a great week!